Eat List Star Finalists' Round 4 Recipes - Charlotte Mei de Drouas

Round 4

Entrée: Betteraves Amoureuses
Entrée: Betteraves Amoureuses
05 May 2017

Entrée: Betteraves Amoureuses

La Semoule, Vinaigrette à l’Orange, Noix Confites
Champagne
[Semolina, Orange vinaigrette, Candied walnuts]

Roasted beetroot
9 beetroots, skin on
Olive oil
Salt

Orange roasted beetroot
6 roasted beetroots
2 orange, segmented

Vinaigrette:
1/2 cup red wine vinegar
1/2 cup extra virgin olive oil
4 garlic cloves, minced
1 tsp grated orange peel
Cayenne pepper
Thyme leaves
Juice of an orange
Honey
Salt, pepper

Beetroot purée
2 roasted beetroots
1 garlic, crushed
2 tsp red wine vinegar
1 tbsp thyme
50g butter
2 tsp sour cream

Beetroot couscous
1 roasted beetroot
1 cup cous cous
1 cup chicken stock
1 tbsp butter
Cayenne pepper
Thyme

Garnish
Candied walnuts
Sour cream

Roasted beetroot
1. Rub the olive oil, salt and thyme on the exterior of the beetroots
2. Wrap with aluminum foil and bake at 180C for 50mins
3. Remove, cool, and remove from foil

Orange roasted beetroot
1. Mix the vinaigrette and dress the beetroot cubes and orange segments

Beetroot purée
1. Peel and roughly chop beetroots and place into a blender together with the garlic, vinegar, butter and thyme. Season and whizz until smooth
2. Add in the sour cream and give it a quick whizz

Beetroot couscous
1. Blend the stock with roasted beetroot
2. Strain this into a saucepan over medium heat and add butter
3. Once the butter has melted, remove from the heat and pour over the cous cous
4. Mix well, cover, and let it sit for 5min
5. Fluff up

Garnish 

Main Course: Bouillabaisse
Main Course: Bouillabaisse
05 May 2017

Main Course: Bouillabaisse

Rouille, Purée de Pois, Pâte Feuilletée
[Garlic Sauce, Pea Purée, Puff Pastry]

8 fish fillets (skin pat dry and seasoned)
8 prawns, shells removed and set aside
fish bones
8 mussels
50g anchovies
2 bay leaves
2 carrots, chopped
180g vine tomatoes
2 celery sticks, chopped
1” ginger, chopped
1 onion, chopped
5 garlic, chopped
2 star anise
6 cardamom pods
2 tsp fennel seeds, crushed
1 tbsp tomato paste
4 sun dried tomatoes
500ml chicken stock
2 basil stalks
3 coriander roots + stalks
1 tsp smoked paprika
1 tsp cayenne pepper
1 red chilli
Dill
Basil leaves

Green pea puree
1 onion, sliced
1 garlic, chopped roughly
1 ¼ cups peas
3 basil leaves
3 tbsp heavy cream
Salt

Rouille
4 garlic, crushed
2 yolks
Salt
Black pepper
Cayenne pepper
½ lemon juice
250ml olive oil
Paprika

Puff Pastry
1 10x10” puff pastry sheet
B&W sesame seeds
Olive oil

Broth
1. In a 200C oven, drizzle olive oil over the prawn shells, tomatoes, chilli, anchovies and bay leaf, and roast for 20min
2. Meanwhile, in a pot, sauté: garlic, onion, ginger, celery, carrot
3. Add in the star anise, cardamom pods, and crushed fennel seeds
4. Add in the tomato paste, smoked paprika and cayenne
5. Add in the basil and coriander stalks, and sun dried tomatoes
6. By now the roasted aromatics should be ready. Blitz them in a food processor along with some water for the prawn paste.
7. Add the paste into the pot of sautéed ingredients and top up with 500ml chicken stock, 1.5L water. Add in any fish bones too.
8. Bring to a boil and simmer for 30-40min
9. Strain and transfer to a new pot
10. Set broth aside

Main components
1. Heat oil in a pan
2. Pan fry the fish portions skin-side down on a hot pan. Press down and just before it is cooked all the way through, flip and cook for a minute more.
3. When preparing to serve, heat up the broth and throw in the prawns and mussels for 4min

Green pea puree
1. Heat olive oil in a sauté pan and cook onions for about 5 minutes, over medium heat, till soft
2. Add in garlic, peas and cook 2-3 mins stirring frequently
3. Remove from heat and pour contents into a blender
4. Add basil and heavy cream into the blender. Process for 45sec until very smooth. Taste and season with salt. Process again
5. Pour contents of the blender through a fine mesh strainer in a bowl to remove solids

Rouille
1. Whisk the garlic and yolks
2. Add in the salt, pepper, cayenne pepper and lemon juice, and whisk well
3. Slowly drizzle in the olive oil and continue whisking well
4. Add the paprika for colour

Puff Pastry
Cut out puff pastry into rounds, brush with olive oil, top with b&w sesame seeds and bake at 180C for 8min 

Dessert: Douceur au Chocolat
Dessert: Douceur au Chocolat
05 May 2017

Dessert: Douceur au Chocolat

Coulis aux Fraises, Bananes, Sarrasin Caramélisées
[Strawberry Coulis, Banana, Caramelised Buckwheat]

Chocolate torte
170g butter, cut to small cubes
340g bittersweet chocolate
6 eggs
½ cup sugar
Pinch of salt
Cocoa powder

Banana
8 ripe bananas, sliced and frozen
4 tbsp Greek yoghurt
Drizzle of honey
Splash of soy milk 

Caramelised Buckwheat Groats
1 cup buckwheat
4 tbsp coconut oil
4 tbsp honey
1 tsp cinnamon
½ tsp vanilla paste

Strawberry Coulis
300g strawberries
25g sugar
Lime juice 

Chocolate torte
1. Preheat oven to 170C
2. Butter a 9” spring form pan
3. Melt chocolate and butter over heat, stirring till they melt
4. Set aside to cool slightly
5. In a large bowl, beat the eggs, sugar and salt. Beat till pale and thick 
6. Fold half the chocolate mix into the egg mix until just combined
7. Fold in the rest gently
8. Bake for 35-45min
9. Cool in the pan on a rack

Banana 
1. In a blender, blend the frozen bananas along with the greek yoghurt, some soy milk and honey, adjusting to taste and texture. 
2. Keep in the freezer till ready to plate.

Caramelised Buckwheat Groats 
1. Coat buckwheat groats with oil, honey, vanilla, and cinnamon
2. Bake at 180C for 10min, stirring up immediately as it is out of the oven

Strawberry Coulis 
1. Heat strawberries and sugar over medium heat until sugar is dissolved
2. Add a splash of lime juice to balance the flavor
3. Blend with an immersion blender, strain through a sieve, and store in the fridge to allow it to thicken
 

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Entrée:
Betteraves Amoureuses
La Semoule, Vinaigrette à l’Orange, Noix Confites
Champagne

[Semolina, Orange vinaigrette, Candied walnuts]

Main Course:
Bouillabaisse
Rouille, Purée de Pois, Pâte Feuilletée

[Garlic Sauce, Pea Purée, Puff Pastry]

Dessert:
Douceur au Chocolat
Coulis aux Fraises, Bananes, Sarrasin Caramélisées

[Strawberry Coulis, Banana, Caramelised Buckwheat]


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