LEISURE / book shelf
Swiss precision, recipe perfection With menus and recipes featuring 23 of the world's top Pacojet chefs, the recipe book released with the new Pacojet 2 offers an insight into how the Pacojet is used the world over. Each chef prepares a starter, main course and dessert. The book also offers a large selection of base recipes for ice creams and sorbets through to savoury concentrates and farces. We’re pleased to offer four typical recipes.
Smoked trout pate Chef Tom Kerridge The Hand and Flowers Pub, Marlow, UK
Poppy seed crackers Ingredients: 115g wholemeal flour 345g strong white flour 65g yeast 1lt warm water 1 tsp salt 10 tbsp poppy seeds
Trout pate Ingredients: 300g smoked trout 400g single cream 1 tsp lemon zest 1 tsp truffle oil 1g cayenne pepper 12g Malden salt 20g glycerin Method: 1 Mix all ingredients together and freeze in a pacotising beaker at -22C for at least 24 hours. Pacotise twice. Pickled cucumber Ingredients: 500ml white vinegar 250g castor sugar 1/4 cinnamon stick 2 star anise 1 clove 5 white peppercorns
15 fennel seeds 15 coriander seeds 1/2 bunch of dill 1 cucumber, deseeded and cut into strips Method: 1 Bring the dry spices, sugar and vinegar up to a boil. Cover with cling film and leave to cool for ten minutes. Pass through a sieve onto the dill and blend till green. 2 Pour onto the cucumber and leave for two hours.
Method: 1 Bring all the ingredients together apart from the poppy seeds with a dough hook and kneed for three to four minutes. Cover with cling film and leave to prove to double size. 1 Knock back and roll through a pasta machine to number tgree. Brush with water and sprinkle on some poppy seeds and bake at 180C for five to eight minutes till crunchy and brown. To finish: 1 Boil four eggs for nine minutes till hard, refresh and chill. Grate the yolks and discard the whites. Mix the yolk with tbsp capers, 2 tbsp chopped shallots, 2 tbsp chopped chives, 70g flaked smoked trout and 2 tbsp olive oil.
Lemon ice cream parfait on fresh fruit minestrone Chef Didier Arrandel Pont de Beauvoisin, France Parfait Ingredients: 5 eggs 270g sugar 125g butter 3 lemons, juice 250ml cream Method: 1 Combine the egg yolks with the sugar. Add lemon juice. Stir-in melted butter. Heat until the mixture coats a spoon. Chill. Whip the cream and add to the
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The Pro Chef Middle East / July 2013
lemon mixture. Place in a pacotising beaker and freeze at -22C for at least 24 hours. Minestrone Ingredients: 1 pineapple 2 mangoes 5 kiwis Method: 1 Make a syrup with 500g of sugar and 1lt of water. Bring to a boil and cool. 2 Peel and dice the fruit. Add to the syrup. 3 Immediately after pacotising, serve the scoops of lemon ice cream on the fruit sauce.
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