LTB Philippines Culinary Team
Selected Recipes from the Gourmet Team Challenge Menu 2007
HKICC 12-15 May 2007
Winner of The Best of the Best Trophy
and Gold Medal
GREEN GAZPACHO WITH TOMATO FOAM
AND FLOUR TORTILLA TOAST
Ingredients:
2 pcs. Peeled Cucumber, seeded
5 pcs. Green Tomato, seeded
2 pcs. Green Bell Pepper, seeded
2 pcs. Celery Stalk
1 pc. Carrots
3 pcs. Avocado
1 pc. Carrots
1 ml Lemon Juice
2 pcs. Red Onion
30 ml Red Wine Vinegar
Salt and Pepper
Method:
- In a shallow container, mix together the Green Pepper, tomato, celery, garlic, cucumber, carrots, red onion, avocado, red wine vinegar.
- Cover with plastic and allow to marinate in the chiller for 6 hours.
- Puree all ingredients in a blender.
- Pass through a china cap and then through a chinoise.
- Adjust seasoning and acidity.
- Serve chilled.
- Garnish with tomato foam and toasted panini bread.
FENNEL CONFIT
Salad for Seafood Platter
Ingredients:
1 liter Olive Oil
5 heads Fennel, cut into button
15 pcs. Shallots, peeled
5 pcs. Lemon, juice zest and cut julienned
5 pcs Garlic, peeled
15 pcs Sun-dried Tomatoes, cut into half and lightly re-hydrated
1 pc. Boquet Garni
(black peppercorn, fennel seed, coriander seed)
Method:
- Combine the Olive Oil, fennel, shallots, lemon zest, garlic, sun-dried tomatoes, and aromatics to approximately-sized shallow pan.
- Season with sea salt.
- Set the pan on a flat top and cook just until the oil begins to simmer,
- Cover with aluminum foil and continue cooking in the oven for 45 minutes at a temperature of 120oC or until all vegetables are already tender but still had retained their natural texture.
- Allow the vegetable to cool in the poaching oil.
- Gently drain the vegetables from oil.
- Remove boquet garni and discard.
- Mix the liquid with half of the lemon juice, salt and pepper.
- Serve.
SOBA NOODLE AND SEAWEED SALAD
With Soy Lime Vinaigrette
Ingredients:
For Soy Lime Vinaigrette:
½ liter Soy sauce
250 ml Water
35 grams Ginger, smashed
½ tbsp. Black Pepper (ground)
40 ml Honey
3 pcs. Star Anise
3 stalks Lemongrass
250 ml Lime Juice
250 ml Mustard Oil
150 ml Grape seed Oil
150 ml Sesame Oil
½ tbsp. Wasabi
For the Salad:
1 Kilo Soba Noodles
400 grams Sea Weeds
1 pc Carrots
1 pc Lotus Roots
1 pc Daikon
1 pc Leeks
1 tbsp Black and White Sesame Seeds, toasted
To Prepare the Soy Lime Vinaigrette:
- Bring Soy Sauce, Water, Ginger, Pepper, Honey, Anise and Lemon grass to a simmer and let it cool. Whisk in Lime juice, oil and incorporate Wasabi.
- Cook Soba Noodles in rapidly boiling salted water. Strain and put under cold running water to cool.
To Assemble the Dish:
- Toss soba Noodles with Sea Weeds, carrots, leeks, lotus, daikon and enough of the dressing to coat.
- Put in bowls, carefully sprinkle leeks and add toasted sesame seeds. Ready to serve.
THREE PEA SALAD WITH ROASTED SHALLOT VINAIGRETTE
Yield: 30 pax
Ingredients:
½ Kilo Snap Peas
½ Kilo Snow Peas
½ Kilo Frozen Peas
250 grams Pea Tendrils
3 pcs Red Onion
5 pcs Tomato, ½ inch dice
250 ml Olive Oil
150 ml Red Wine
50 ml Truffle Oil
30 ml Honey
Salt and fresh Black Pepper
Method:
- Combine blanched snow peas, frozen snap peas, frozen peas and blanch tomatoes in a bowl.
- Whisk together the Olive Oil, Vinegar. Season with salt and pepper.
- Dress the salad with the vinaigrette and Fine Herbs.
- Put the Salad in a bowl topped with the pea tendrils and dressing.
PINEAPPLE, CUCUMBER, AND RED RADISH SALAD
WITH CALAMANSI HONEY DRESSING
Ingredients:
½ pc Fresh Pineapple
10 pcs Red Radish, Sliced
4 pcs Cucumber, diced
3 Chives, chopped
Picked Tarragon
Method:
- Peel the Pineapple, cut in to large dice.
- Toss Red Radish, Cucumber with Chives and Tarragon pick.
- Put in the salad bowl and serve dressing on the side.
For the Calamansi Honey dressing:
1 ml Honey
150 ml Calamansi Puree
500 ml Olive Oil
150 ml Chicken Stock
Salt and Pepper
Method:
- Whisk together the Olive Oil, Calamansi Puree, Chicken Stock, and Honey.
- Season with Salt and Pepper,
- Serve.
HARICOT VERTS, ROASTED PEPPER AND ALMOND SALAD
WITH CURRY OIL
Yield: 30 pax
Ingredients:
175 grams Almond slices.
½ tbsp Cumin, ground
½ tbsp Coriander, ground
3 pcs Yellow Bell Pepper, Peeled and seeded
2 pcs Red Bell Pepper, peeled and seeded
2 pcs Green Bell Pepper, peeled and seeded
1 Kilo Haricot Verts, blanched and frenched
Salt and Pepper
Curry oil
Method:
- Toss the Almond in Oil, cumin, coriander and salt, toast at 275o F oven until golden brown. Cool.
- Cut Red, Yellow, Green bell pepper into thick Batton.
- Mix the almond together with pepper strips, haricot verts and curry oil.
- Season with salt and pepper.
- Put in a bowl and serve.
POACHED PRAWNS AND SCALLOPS,
ON CARAMELIZED PAPAYA AND CORIANDER OIL
To poach the shrimp and scallop:
250 ml Olive Oil
3 cloves Garlic
3 pcs Onion
500 ml Lime Juice
4 liters Chicken Stock
30 pcs Prawns (Jumbo), unpeeled
30 pcs Scallops, large
1 tbs Coriander Seeds
Salt and Pepper
Cilantro
Method:
- In a saucepan, heat olive oil and brown garlic. To the oil add Onion, Coriander Seeds, Mustard seeds.
- Add the lime juice and chicken stock to the mixture. Season well and bring to a boil.
- Place Shrimp and Scallops in a bowl and pour hot mixture over. Let stand for 10-15 minutes until cooked through.
- Onced shrimp and scallops are cooked, transfer to a chiller and allow them to cool in their own cooking liquid.
- When shrimps are cooled, strain them from cooking liquid, peel and devein them.
- Keep chilled until service.
To prepare the Caramelized Papaya;
- Peel and cut papaya into large dice.
- Top with sugar and blowtorch until golden brown.
To assemble the dish:
- Put the caramelized Papaya at the center plate. Season prawns and scallops with salt and pepper.
- Put the scallop on top of the papaya. Lean the shrimp around the papaya.
- Garnish with Cilantro
JELLIED SEAFOOD TERRINE
Ingredients:
12 pcs Green Mussel
6 pcs Cuttlefish
6 pcs Lobster
200 grams Baby Prawns in brine
200 grams Fish Fumet
500 grams Fish Stock
1 gram Saffron
10 pcs. Gelatin Sheets
Salt and White ground Pepper
Method:
- Poach the Lobster, Cuttlefish, Green Mussel in the Fish Stock. Set aside.
- Mix the fish fumet, gelatin, saffron and season with salt and pepper. Set aside.
- Arrange the assorted sea foods in the terrine mold and pour the fish fumet mixture.
- Press the seafood mixture to remove the excess fumet mixture then wrap with a cling wrap.
- Put inside the chiller to set.
GREEN TEA SMOKED SALMON
Ingredients:
1 pc Salmon
500 grams Rock Salt
1 Kilo Sugar
2 pcs. Orange zest
2 pcs. Lemon zest
2 pcs. Lime zest
5 pcs. Juniper Berries
5 grams Dill Leaves
200 grams Green Tea (for smoking)
Four Pepper
Method:
- Mix the rock salt, sugar, orange rind, lemon rind, lime zest together with chopped dill leaves and cracked juniper berries in a bowl. Set aside.
- Fillet the salmon and remove the bones and skin them. Then, trim.
- Marinate the salmon with the mixture overnight inside the chiller.
- Smoke the salmon with the green tea leaves for at least 15 minutes. Then dash with the four peppers.
CHEESE FLAN
Ingredients:
(Single Recipe)
150 grams Cream Cheese
5 pcs. Egg Yolk
1 pc Whole Egg
¼ Liter Whipping Cream
100 grams Blue cheese
Salt and Pepper
Method:
- Combine all ingredients in a bowl or pitcher.
- Mix using a hand blender.
- Strain. Set aside.
- Fill the molds with blue cheese chunks.
- Then, fill the molds with the Cheese flan mixture.
Cook on a baine marie inside the oven for 12-15 minutes at a temperature of
120oC or 250oF.
POACHED SEA URCHIN CUSTARD
Ingredients:
10 pcs Egg Yolks
1 pc Whole Egg
1 Cup Fresh Cream
Drop of Sesame Oil
Pinch of Salt
Method:
- Combine all ingredients and mix using a hand blender.
- Carefully mold in plastic wrap then poach in poaching water.
- Cool in ice water bath.
DUCK BREAST IN MUSHROOM DUXELLE
Ingredients:
2 pcs. Duck Breast
1 pc Onion, chopped
Shitake Mushroom
Button Mushroom
Cepes
Chanterelles
` Croissant Bread, diced
White Wine
Salt and Pepper
Method:
- Saute onions and chopped mushrooms in pan.
- Add bread crumbs.
- Deglaze with white wine.
- Season with salt and pepper.
- Continue sautéing until mushrooms are almost completely dry. Set aside and cool.
- Season duck breast with salt and pepper.
- Sear in the pan.
- Remove from the pan.
- Cover the mold with plastic wrap.
- Cover the inside surface with the mushroom mixture.
- Put the duck breast.
- Cover with the mushroom mixture.
- Cover with plastic wrap.
- Cook in the oven for 20 minutes at a temperature of 326oF.
FOIE GRAS TERRINE
Ingredients:
1 pc Duck Liver - Rougie
¼ cup Cognac
Salt
Method:
- Slice Duck Liver ½ inch pieces.
- Marinate with salt and cognac overnight.
- In a hot pan, sear duck liver on both sides until brown.
- Fill plastic lined terrine mold with warm duck liver. Press down top with lid.
- Place terrine in 350 degree Fahrenheit oven for 8-10 minutes.
- Let it cool for 1-2 hours, then refrigerate.
- To serve, remove from terrine mold and slice accordingly.
SEARED WAGYU BEEF WITH GRILLED LEEKS, PONZU JELLY,
AND DAIKON RADISH
Ingredients:
250 gm Snake River Farms, US Wagyu Beef Rib-eye
Salt and Pepper
1 pc Leeks, white part only
Salt and Pepper
Olive Oil
Daikon Radish, Grated
Ponzu Jelly
1/2 cup lemon juice
1/2 cup rice wine vinegar
1 cup soy sauce
1/4 cup mirin
2 tbsp water
1/2 tbsp gelatine
Togarashi Japanese Spice Blend
Method:
- Slice Wagyu Beef into 1 inch by 1 inch by 6 inch strips. Season with salt and pepper. In a hot sauté pan, brown beef on all sides, set aside. When cool enough to handle, wrap in plastic wrap and refrigerate.
- Season Leeks with salt and pepper and olive oil. Make grill marks on grill pan. Set aside.
- For the Ponzu Jelly, mix lemon juice, rice wine vinegar, soy sauce, and mirin together. Disslove gelatine in 2 tbsp water. Mix with ponzu sauce, and bring to a boil in a non reactive pot. Place in a shallow non-reactive container and let set in the fridge. Cut into desired shape.
- To plate, place grated radish and grilled leek on the bottom of serving dish. Top with sliced beef, ponzu jelly and a dash of Togarashi.
