Lobster Bisque

Iain Nicholson February 5, 2022

3000 Lobster or langostine shells
5000 Water
1000 White Wine
3 Onions
1 Bulb of Garlic
2 Carrots
3 Stalks of Celery
3 Bulbs Fennel
500g Butter
350g Tomato Puree
6 Sprigs of Thyme
3 Bay Leafs
500 Brandy
1000 of double Cream
1 Lemon Juice

Roast the Lobster Shells off in the ovan with some oil and the tomato puree. Smash the shells untill small. Make a Lobster stock with the veg and herbs. pass the stock through muslin cloth. add the cream, brandy and lemon juice then reduce by half.

Pommes Souffle

Iain Nicholson January 21, 2021

Russet potatoes
Frying oil
Salt

Cut potatoes into ovals 3.5 mm thick. Par cook in oil at 143C until potatoes blister and puff slightly, 8-9 min. Drain and cool completely. Heat the oil to 180C throw the par cooked potatoes into the oil while agitating the oil. cook until puffed and deep golden in colour.

Confit Duck Pave

Iain Nicholson January 21, 2021

200g - Salt
10g - Allspice
3 Sprigs - Thyme
20g - Garlic
3 - Star Anise
1 Sprig - Rosemary
1g - Bay Leaves
1g - Black Pepper
1g - Coriander Seeds
2g - Orange Zest
850g - Duck Legs Boneless
8g - Protein Glue

Grind everything except the Duck and the Protein glue together. Rub the mixture all over the duck legs then refrigerate for a minimum of 6 hours. Dust the meat side of the Duck legs with the Protein Glue. Place in a mold with the skins facing out then place the mold in a vacuum pack bag.

In a water bath cook at 60C for 48hrs then refrigerate.
Slice and sear as needed.

Texas BBQ Sauce

Iain Nicholson January 21, 2021

135g - Onions, finely
40g - Unsalted butter
20g - Garlic, finely minced
80g - Distilled vinegar
80g - Water
50g - Ketchup
40g - Ancho chili paste
6g - Worcestershire sauce
2g - Chili powder
2g - Mustard powder
0.5g - Cayenne pepper
13.5g - lemon juice
2g - Sugar
Salt to taste

Sweat the onions and garlic in the butter. Add all of the other ingredients apart from the lemon juice, sugar and salt. Simmer for 20 mins then season with lemon juice, sugar and salt then refrigerate

Mushroom Ketchup

Iain Nicholson January 20, 2021

350g - Onions
50g - Olive oil
32g - Garlic
7g - Ginger
1000g - Mushrooms
200g - Malt Vinegar
105g - Dark Ale
100g - Mushroom broth (rehydrated mushroom water)
40g - Yeast Extract
40g - Molasses
40g - Fish sauce
34g - dried Cep powder)
30g - Sea salt
15g - Honey
10g - Horseradish
7g - Mace blades
5g - Allspice berries
0.6g - Freeze-dried coffee powder
1.6g - Xanthan gum

Sweat the Onions and Olive Oil then add the Garlic and Ginger. Add everything apart from the Xanthan Gum. Cook everything out while stirring until the liquid has evaporated. Blend until Smooth and adjust seasoning. Add the Xanthan Gum and blend again. Pass through a fine chinois or fine sieve.

Re-Constructed Cheese (for Burgers)

Iain Nicholson January 20, 2021

10g - Sodium Citrate lOg
3.75g - Salt
4.5g - Iota Carrageenan
1.5g - Kappa Carrageenan
100g - Water (5C)
75g - Wheat Ale
150g - Aged Emmental Cheese
135g - Grated Comte Cheese

Mix the Sodium Citrate, Salt, Iota Carrageenan and Kappa Carrageenan together. With a hand blender, blend the Carrageenan mixture with the Water and the Ale then simmer for 2 mins to fully hydrate. Slowly add the cheese while blending. Pour onto a Greaseproof lined flat tray. Lay another sheet of greaseproof on top and spread to desired thickness. Chill and cut to size. the cheese is now ready to use.

Note - at the stage of adding the cheese you can grate in truffle or add garlic or chopped chillies.

Baker's Percentages

Iain Nicholson January 20, 2021

Baker's Percentage You'll often want to scale a recipe up or down. You can do this by multiplying the ingredient quantities by a given factor or by doing some division to figure out the ratios of the ingredients. The best system that we have found for making a recipe easy to scale is called baker's percentage, a method of measurement that is widely used in pastry and baking books. In a recipe that uses baker's percentage, one reference ingredient usually the ingredient that most affects the yield or the cost of the recipe-is set to 100%. The quantity of each other ingredient is then cited as a percentage of the reference ingredient's weight. For example, our recipe for Sous Vide Instant Hollandaise (see page 4-228) sets egg yolks as the reference ingredient at 100% and calls for 75 grams of yolks. It calls for vinegar at a scaling of 47%, meaning 47% of the weight of the egg yolks-not 47% of the yield or47% of the sum of all ingredients, just 47% of the weight of however much the yolks weigh. So if you're using 75 grams of egg yolks to make the recipe, you need 35 grams of vinegar, because 75 grams times 47% equals 35. But say you only have 65 grams of egg yolks. How much vinegar should you use? This is where the scaling percentage really simplifies things. Just multiply the same 4 7% for vinegar times the actual weight of egg yolks available-65 grams-to get the answer: 30.5 grams of vinegar. Keep in mind that the percentages of the minor ingredients will not add up to 100% because scaling percentages give the weight as a proportion of the VOLUM E 5 · PLATED ·D ISH REC I PES weight of the reference ingredient, not of the total weight of all ingredients in the recipe. One challenge in using baker's percentages is that they can be difficult to use if you want to omit or add an ingredient, or if you substitute several ingredients of different quantities. This issue comes up most frequently in recipes that involve small quantities of potent thickeners or gelling agents, but also for more common ingredients such as salt. In the hollandaise recipe, for example, if you decided to use a more flavorful wine and stock, you may choose to reduce it a bit less than the recipe calls for to achieve the balance of flavors you want. But how should you then adjust the quantity of egg yolks to preserve the texture of the sauce? We provide a special scaling percentage in many cases to help with such situations. A note at the bottom of the recipe explains how the special percentage is calculated. Often it is a proportion of the weight of all ingredients in the recipe or of all other ingredients (omitting the weight of the ingredient that has the special percentage listed). In the example above, we added the weights of the wine-shallot-vinegar reduction, the stock or water, and the butter, which came to about 268 grams when we made the recipe. The weight of the eggs, at 75 grams, is 28% of268 grams, so we include the 28% as a special scaling percentage. So, if in your adjustments to the recipe, you find that you end up with 300 grams of reduction, stock, and butter instead of the 268 grams we got, you can easily work out how much egg yolk to use by simply multiplying 300 grams by 28%: 84 grams of yolk should produce a texture very close to the original version. The special scaling sometimes becomes crucial when using recipes that include hydrocolloids that are quite powerful in small quantities, so must be added with great precision. Our recipe for a gelled Long Island Iced Tea on page 4·141, for example, suggests using 5.6% as much gelatin as you use of cola, thus 6.75 grams if using 120 grams of cola. But that ratio would not work well if you were to omit the tequila. In that case, you should instead use the special scaling listed for gelatin, which is 1.6% of the total weight of all the other ingredients, or 6.25 grams. Similarly, if you wanted to add, say, 60 grams of whiskey to the recipe, the special scaling percentage would let you easily work out the right amount.

Christmas Mincemeat

Iain Nicholson January 19, 2021

Mincemeat:
175g - currants
175g - raisins
175g - sultanas
175g - dried cranberries
100g - mixed peel
1 - cooking apple, peeled, cored and finely chopped
125g - butter, cut into cubes
225g - light muscovado sugar
½ tsp - ground cinnamon
1 tsp - mixed spice
1 - Lemon (Juice and Zest)
200ml - Brandy or Whisky

Measure all of the ingredients except the alcohol into a large pan. Heat gently, allowing the butter to melt, then simmer very gently, stirring occasionally, for about 10 minutes. Allow the mixture to cool completely then stir in the brandy, rum or sherry. Spoon the mincemeat into sterilised jam jars, seal tightly, label and store in a cool place.

Combine with the Short Crust Pastry Recipe to form the pies:
https://www.nobadfoodlab.org/recipes/2021/1/10/short-crust-pastry

Roux Lemon Tart