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L’AIR DU TEMPS :: OYSTER-KIWI

Another example is a foodpairing done by L’air du temps, a Michelin star restaurant in Eghezée, Belgium. If you go to foodpairing and choose oyster, you will find kiwi.

[ Ph : Jean Pierre Gabriel ]

Ingredients : Kiwître (for 4 persons)

– 4 oysters

– 2 kiwis

– 100 g coconut puree

– 1 spoon lemon juice

– 50 g fresh sepia ink

– 1 tea spoon wasabi powder

– 1 g tara gum

– 0,5 g methylcellulose

Recipe:

Mix the coconut with the tara gum. Sieve. Keep fresh during 1 hour.

Mix the sepia ink with the methylcellulose. Keep in the fridge

Peel the kiwi. Cut into small pieces (5mm) but discard the white parts. Mix the wasabi together with the kiwi pieces.

Open the oysters.

On a plate put a spoon of kiwi pieces. On top the kiwi. Put a drop of sepia ink and a spoon of coconut next to the oyster.

[+ restaurant]

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KASTEEL WITHOF :: MACKEREL-RHUBARB-APPLE

To explain better how to use the tool, we will publish recipes send to us by chefs worldwide. To start with; a recipe of Kasteel Withof, a Michelin star restaurant in Belgium. If you go to foodpairing and chose rhubarb, you will find that you can combine it with fish (eg Mackerel), apple. So included a recipe with those 3 food products.

Ingredients: Mackerel/Rhubarb/Apple (for 4 persons)

– 4 mackerel 300 gr/piece

- Transglutaminase

– Chuca-vinaigrette: 210 ml soya 150 g sugar 240 ml chicken stock 40 ml sesame oil 25 ml wasabi 190 ml water 80 ml vinegar 65 ml rice vinegar 15 g roasted sesame seeds

– 1 aubergine

– 2 pieces rhubarb

– 4 spoons sugar syrup

– 6 raspberries

– 1 Granny Smith

– roquette

– olive oil pepper and salts

Preparation:

-Mackerel: Clean the filets. Season with pepper and salt.

Coat interior with transglutaminase. Reform the mackerel by putting back the filets on each other.

Shape them with foil into roles. Place in the fridge for minimum 6 hours.

Heat in oven at 55°C with core of 39°C.

Cut the roles in 3 equal parts.

- Aubergine: mix all ingredients for the vinaigrette.

Cut the aubergines in 4 parts and divide each part once again in 3.

Put salt on theses parts and let them stand 30 in the frigde.

Remove salt with water and dap them dry.

Season the pieces aubergines and colour in hot olive oil.

Add the vinaigrette and reduce on a moderate heat.

Keep them warm in the oven.

-Rhubarb: clean and cut rhubarb in equal pieces.

Divide into 2 sous vide bags and add the raspberries and the sugar syrup.

Seal and heat 40 mintes on 90°C.

Was the rocket lettuce

Cut the green apple in thin beams.

Put on each plate 3 pieces aubergine.

Add the mackerel and rhubarb, lettuce and apple.

[+ restaurant]

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