Ervaringen en recepten van de bekende Chefkok Anthony Joseph met Argand'Or arganolie.
Op dit moment is hij werkzaam bij Restaurant Zuidzeeland - Amsterdam.
Tekst en recepten zijn in de engelse taal gehouden teneinde niets verloren te laten gaan van zijn stijl en kracht.
o
Anthony Joseph started his career at the tender age of sixteen, and has homed his skills as a chef working with and for the likes of Albert Roux, Marco Pierre White, Gordon Ramsey, Eric Chavot and Andrew Turner. His background is French classical and alongside his sous-chef Noah Tucker they take on food as it follows, using the principals of classic French cuisine and remodernising it using lighter flavours, tastes and textures by incorporating different cooking techniques and styles. Food should be accessible to everyone so it is very important to us that we remain original and work in accordance to seasons, change with the times and also source the best ingredients that are out there to keep our food innovative.
Argand'Or arganoil has a distinct nutty flavour and aroma and can be used In a manner of ways in cooking. Its versatile taste allows you to add it to practically any style of cuisine. I came across this oil a few months ago and was hooked, I was taken a back by how far such a little can go still having an intense flavour and creaminess. I use it in my desserts and it is good in icecreams, parfaits and mousses, finishing sauces, salad dressings and bread. I have compiled a few recipes for you to enjoy.
FILLET OF ANGUS BEEF WITH LARDONS OF BACON, BABY SPINACH AND
SALSIFY, SAUCE OSSO-BUCCO AND ARGAN OIL
INGREDIENTS SERVES
4
SCOTTISH
BEEF FILLET
- 4X 180 GR.
COOKED SMOKED BELLY OF PORK - 120 GR.
COOKED RATTE POTATOES - 200 GR.
COOKED SALSIFY BATONS - 3 INCH, 24 No.
COOKED BABY SPINACH - 120 GR.
BLANCHED CARROT BRUNOISE - 40 GR.
BLANCHED COURGETTE SKIN BRUNOISE - 40
GR.-20 GR.
UNSALTED BUTTER - 20 GR.
OLIVE OIL - 20 ML
ARGAN OIL 1/4 TSP
SALT & PEPPER - TO TASTE
Season the fillet of beef with salt & pepper and seal in a moderate pan, using olive oil. Cook beef till golden brown and place in the oven at 180 degrees C. till desired cuisson, when ready set aside to rest. Reheat the spinach in butter and season caramelise the potatoes, salsify and lardons till golden brown.
Heat up the sauce and add the vegetables, correct the seasoning and monte with a little diced butter.
TO SERVE
Place the spinach, potatoes and lardons in the centre of a plate place the beef on top. Lay the salsify around the beef forming a crown spoon sauce over the beef and drizzle over with the argan oil.
SAUCE
OSSO-BUCCO
INGREDIENTS:
VEAL TRIMMINGS - 250 GR.
MIREPOIX - 75 GR.
B/GARNI - 1
ORANGE ZEST - 1/8TH
LEMON ZEST - 1/8TH
GINGER - 1 GR.
STAR ANISE - ½
RED WINE - 250 ML
GARLIC - ½ GLOVE
VEAL JUS - 300 ML
CHICKEN STOCK - 300 ML
SAFFRON - 3 STRANDS
METHOD
Seal
the veal trim in a hot pan. When the meat is golden brown, add the
vegetables, ginger, garlic, saffron, star anise and bouquet garni.
Cook until the vegetables are golden brown and then add the wine.
Reduce by half, then add the two stocks and zests. Bring the stock to
simmer and cook till the sauce reaches sauce consistency. Adjust the
seasoning and pass through double muslin.
LIGHTLY
SPICED PUMPKIN AND ARGAN OIL BRULEE, WITH CHOCOLATE AND JACK DANIELS
ICECREAM
INGREDIENTS SERVES
4
DICED
PUMPKIN FLESH - 80 GR.
STOCK
SYRUP - 120 ML
MIXED
SPICE 5GR
DOUBLE
CREAM - 400 ML
EGG
YOLKS - 8
MILK 100ML
CASTER
SUGAR - 60 GR.
ARGAN
OIL 5ML
METHOD
Cut
the pumpkin into a small dice place into a sauce pan with the syrup
and spice and cook till tender. Transfer the cooked fruit to a
sil-pat mat and dry thoroughly in the oven on a low heat.
For the brulee mix, whisk the yolks and sugar together till white boil the milk and cream pour onto the yolks and sugar pass through a fine sieve and allow to cool when cool add the argan oil and stir well.
Divide the diced pumpkin into 4 dishes, fill the dishes with the brulee mix cook in au-bain-marie at 130 degrees C until set allow to cool.
TO
SERVE
Glaze
with castor sugar and serve with a rocher of ice cream.
SCOTTISH
LOBSTER AND SMOKED SALMON SALAD,WHITE DUTCH ASPARAGUS ARGAN OIL
DRESSING
INGREDIENTS
COOKED SCOTTISH
LOBSTER 2X 350 GR
SMOKED
SALMON 100GR
COOKED
ASPARAGUS 4 STICKS
MESCLUN
SALAD 40 GR
SALT
AND PEPPER TO TASTE
ARGAN
OIL DRESSING
SAKE 20ML
MIRRIN 10ML
SWEET
SOY SAUCE 10ML
ARGAN
OIL 20ML
VEGETABLE
OIL 20ML
CHOPPED
SHALLOT 1SMALL
TO
SERVE
For
the vinaigrette reduce all ingredients by half except for the oil,
when reduced add oil. Lightly season the lobster, asparagus and the
salad with salt and pepper place all the ingredients on a clean plate
and arrange in a stylish fashionand spoon on the dressing. Chefs note
you can substitute the asparagus when not in season for a vegetable
of you desire.
foto's en recepten: copyright Anthony
Joseph
terug naar culinair terug naar nieuws terug naar recepten