the RECIPE Archive

Norigami

1.5 oz Nikka Coffey Gin 

0.75 oz House infused Chartreuse

0.50 Dolin Dry Vermouth 

0.25 oz Simple Syrup

__

METHOD |

House infused Green Chartreuse | 

Take a bottle of Green Chartreuse and pour into a larger container.

Toast four sheets of nori seaweed and add this to the Chartreuse 

Also add 10 leaves of fresh shiso - slightly muddled. 

Let this infuse for 72hrs. Strain out the seaweed.

__

Once the Chartreuse has been infused, combine the rest of your measured ingredients into a cocktail shaker.

Shake with ice and double strain into a rock glass. 

Garnish with a large chunk of ice and a small piece of toasted Nori Seaweed

SAvory Celery Salad

INGREDIENTS |

1 Head of Celery 

2 Piquillo Peppers 

1 lemon ( Zested and Juiced ) 

6-8 Tbl Good Olive Oil 

5 Radishes 

1 tin Trout Roe

Salt and pepper to taste

METHOD |

Start by cleaning the Celery. Keep the leaves! 

Slice the celery thinly on the bias.

Take the Peppers and scrape out the seeds. Cut these in the smallest dice possible. ( think the same size at the Trout Roe. 

Rinse off the radishes and slice them very thin on a mandolin. 

Place these ingredients into a large bowl. Zest the lemon then it and add. Use 6-8 Tbl of the Olive Oil and season to your liking. 

Place the salad onto a large serving platter. Using a small spoon scatter the Trout Roe over the salad placing a little here and there. Use the celery leaves and extra radishes for garnish. 

Enjoy. healthy, fresh, winter salad. 

COCKTAIL 101

“Unnamed but tastes good”

INGREDIENTS | 

1.5oz Suntory Hibiki Harmony 12yr

0.35oz Bauchant Cognac and Orange Liqueur

0.25oz Simple Syrup

4 Dashes of Grapefruit Bitters from Easy and Company

METHOD |

Stir and Strain into an Old Fashioned Glass, Add Ice ( Preferably a large hand chipped rock ) 

Garnish with a dehydrated orange wheel.

For the Bitters | EASY and COMPANY

Created By : Dae aka Deborah Neele | ORKiD Team

Manjari Chocolate Mousse 

Chocolate can be found on many, if not almost every dessert menu across the globe. So here is my easy 1-2-3 recipe for the perfect decadent mousse. Wether you are throwing together a last minute dinner party, or in need of a tried and true recipe for your pastry team. This simple recipe will satisfy each and every guest.

INGREDIENTS | SERVES | 8-10ppl

200gr Heavy Cream (whipped)

150gr Manjari Chocolate ( Valrhona 64%)

100gr Milk

1 Sheet Gelatin

METHOD |

Sponge the Gelatin in Ice Water.

Whip the Heavy Cream in a kitchen aid or large bowl and set aside.

Place the Chocolate into a medium bowl.

In a small sauce pan heat the milk to a simmer. Once the milk is hot add the sponged Gelatin and stir. Pour the warm milk over the Chocolate and stir till smooth.

Let the Chocolate cool slightly. Now fold it into the Whipped Cream bit by bit.. till everything is incorporated and smooth.

Pipe | Spoon | Pour… into which ever desired mold. Set in fridge for 3-4hr.

Fun Fact | At the stage of heating the milk you may add 4 TBL ground espresso to make a mocha flavoredMousse which is also divine. Strain out the ground coffee as you pour the warm milk over the Chocolate.

PAnna cotta 101

INGREDIENTS |

18gr Gelatin ( Bloomed )

500ml  Heavy Cream

100gr Sugar

600gr Sour Cream

200gr of any Liquid or Puree you desire

     | E.G. elderflower syrup | Squash Puree | Matcha paste | Coconut Water |

1 Tbl Lemon Juice

METHOD |

Sponge the Gelatin and set aside

Warm the Heavy Cream and Sugar in a medium pot, once simmering turn off heat. Now add the sponged gelatin gently stirring till it is fully dissolved. 

Cool this to room temperature, then stir in the Soured Cream, the Lemon juice and any Syrup, Liquid or Puree that you have chosen till smooth

Pour into desired mold and let set for 4 hours before enjoyment. 

Maple Ice Cream

 INGREDIENTS | Serves 6-10

390gr Milk

180gr Heavy Cream

300gr Maple OR Birch Syrup ( Reduced by half ) 

50gr Sugar

6gr Ice Cream Stabilizer 

50gr Dextrose

1 Vanilla Bean ( Scraped ) 

5 Yolks

METHOD |

 In a small bowl mix together the Sugar and Stabilizer, set aside.

In a medium pot add all of the remaining ingredients and blend till absolutely smooth with a hand held blender. 

On a very low slow heat bring this up while constantly stirring the bottom with a rubber spatula as to not curdle the egg to 45* celsius. Once at this temperature using the hand held blender add the Sugar and Stabilizer mixture and blend till incorporated. 

Keep on low heat and stir till it reaches 79* Celsius and the liquid has started to thicken being cautious to not curdle the egg once again. Instantly strain through a fine sieve into a container and place in an ice bath to properly cool down.

Once cooled place you ice cream base into a churner, machine or Paco Jet which ever you prefer... Enjoy.

ECLAIR 101

INGREDIENTS | Serves 12-15

320gr  H2O

140gr Butter

30gr Milk Powder

6gr Sugar

6gr Salt

180gr AP Flour

6 Eggs

Brioche Simplified

INGREDIENTS | Serves 1-2 Loaves or 24 mini Buns

750gr AP Flour

45gr Sugar

23gr Salt

23gr Fresh Yeast

8 Eggs

125gr Milk

375gr Butter ( Unsalted and Cubed )

METHOD |

Pre heat oven to 400F

In a medium heavy based pot combine the Water | Milk Powder | Butter | Salt and Sugar by bringing it to a simmer.

Now on a low heat with a wooden spoon stir in the AP Flour till a dough ball forms and it pulls away from the side of the pot. let it cook out some of the moisture without letting it burn.

Transfer the dough into a kitchen aid with the paddle attachment. On a low speed start to add the eggs one by one till the dough has developed a little gluten and has a satin sheen finish.

Use a piping bag with a fitted star or flat tip pipe the dough in length of apps. 2 inches  onto a pre-set baking tray. 

Bake for 25-30 checking the insides to see if they are dry and a proper shell has been created. Cool on a cool rack and fill and decorate with whatever your heart desires.

METHOD |

Double sift the flour into a Kitchen Aid bowl making a small indentation in the center.

In a small bowl stir the Milk, Yeast, and Eggs till the Yeast is properly dissolved. Then pour this into the center of the flour. With a Dough hook attachment slowly start to mix it adding the sugar and salt now.

Take the cubed butter and adding it cube-by-cube. Mix at a higher speed till everything is properly incorporated and gluten has started to form.

Store in fridge and rest overnight  for 6-10 hours and its doubled in size.

Preheat your oven to 325F 

Sprinkle flour on a large clean surface, flipping dough onto it. With a bench scrapper start breaking away dough to which ever size you desire. Shape the dough, rest and let rise in warm area of your kitchen till its doubled in size, making sure to cover it with a towel or lightly placed plastic wrap. Once risen, give the loaf or your buns a quick egg wash and sprinkle of sea salt. Bake at 325F for 20min and check for buns and 35min for a full loaf. Checking and adding more time if needed till its golden brown and averaging 190F in the center.

Cool on a cooling rack.. if you can wait that long! 

 Yuzu 101

 INGREDIENTS | Serves 4-6

100gr  Fresh Yuzu Juice

100gr  Sugar

100gr  Egg

100gr Butter

Pinch of Maldon Sea Salt

1 Sheet Gelatin ( Sponged ) 

METHOD |

In a medium heavy base pot heat the Egg, Yuzu Juice and Sugar with staring constantly to not curdle the egg.

Once the mixture has thickened take of the heat and add the Sea Salt and Sponged Gelatin. Stir till thoroughly dissolved.

As the Mixer starts to drop to room temperature add the butter in little chuncks and mix in till fully emulsified.

Cool and enjoy!