CHEF JEAN'S RECIPES

Have a go at my personal recipes and try it with your family and friends! If you're not sure in making these, let me know and we can have a private cooking class together!

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INGREDIENTS

  • 1 pinch sodium bicarbonate

  • 150g asparagus, cut diagonally into 8cm lengths

Grapefruit dressing

  • 6 tbsp red palm oil

  • 1 tbsp balsamic vinegar

  • 1 tbsp grapefruit juice

  • 1 tsp dijon mustard

  • salt, to taste

  • crushed pink pepper, to taste

  • 100g smoked salmon slices

  • 100g feta cheese

  • 100g grapefruit, peeled and cut into segments

  • 10g chives, chopped finely

INSTRUCTIONS:

  • Boil water in a large pot with a pinch of sodium bicarbonate. Blanch the asparagus for 10 seconds, and cool in ice water instantly. Set aside.

 

  • In a small bowl, combine the ingredients for the salad dressing. Mix well.

 

  • Arrange the smoked salmon slices on a plate with the asparagus, feta and grapefruit segments.

 

  • Drizzle the dressing over and sprinkle chives on the dish before serving.

Cake

Pan-Seared Angus Tenderloin, Shallot Confit, Truffle-infused Mashed Potato

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INGREDIENTS

  • 20g black truffle mushroom

  • 200ml palm oil

  • For the mashed potatoes

  • 400g potatoes

  • 50g butter

  • 1 litre milk, heated

  • 20ml truffle-infused palm oil

  • 50g shallots, peeled

  • 100-200ml palm oil

  • 2 baby carrots, peeled

  • 20g butter

  • Sugar and salt, to taste

  • Alfalfa sprouts

  • 1-2 tbsp palm oil

  • 200g x 2 Angus tenderloin

  • 200g butter

  • Salt, to taste

  • Ground black pepper, to taste

INSTRUCTIONS:

For truffle-infused palm oil

  • Grate the black truffle into a glass bottle. Heat a saucepan and bring the palm oil to a slow boil. Carefully pour the hot oil into the bottle with the truffle. Let it infuse for at least a week.

To make mashed potatoes

  • Peel, wash and cut the potatoes. Boil in hot water until tender. When they are soft enough to mash, drain, place in a large mixing bowl and mash with a potato masher or fork. Using a wire whisk, add the hot milk and whisk well. Slowly add the truffle infused palm oil as you continue to whisk until smooth. Season to taste

To confit shallots

  • Place the shallots in a small saucepan and pour enough palm oil to cover them. Over medium heat, bring the oil to just a hint of a simmer, then reduce the heat to as low as it can go. Cook for about 15 minutes. Remove from heat and set aside to cool. Remove shallots from oil and set aside.

 

To glaze baby carrots

  • Place baby carrots in 1cm of water with butter, sugar, and salt. Bring to a boil, cover pan, and reduce heat to simmer. Cook carrots for 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce water until it almost evaporates. Season to taste and set aside.​

To cook tenderloin

  • Coat a heavy skillet with palm oil. Turn the heat up high. When the oil just starts to smoke, cook the tenderloin and add butter at the end. Remove the steaks to a wire rack and allow to rest for 4-5 minutes.

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INGREDIENTS

  • Homemade chocolate and hazelnut spread

  • 100g hazelnuts, processed to a fine powder

  • 60g cocoa powder

  • 50g butter

  • 25g palm oil

  • 25g hazelnut oil

  • 150ml milk

  • 125g caster sugar

  • 3 eggs, separated

  • 150g chocolate spread

  • Salt, to taste

  • Butter for coating

  • Sugar for coating

  •  

  • For garnishing

  • Icing sugar

  • Raspberries

  • Basil leaves

INSTRUCTIONS:

For chocolate-hazelnut spread

  • Mix all the ingredients for the spread in a bain marie and stir until the butter is completely melted. Set aside.

To make souffle

  • 1. Pre-heat the oven at 190°C. Coat a few heatproof ramekins with butter and sugar.

  • 2. In a mixing bowl, mix the egg yolks and chocolate spread until fully incorporated.

  • In a separate bowl, whisk the egg whites with a pinch of salt till light and fluffy.

  • 3. Incorporate the egg whites into the chocolate mixture in three folds using a plastic spatula. Pour the mixture into the ramekins, leaving about 1cm space on top.

  • Bake for 10-15 minutes, depending on the size of your ramekins.Once the souffle is done, remove and let cool on the counter for 30 seconds.

  • Dust icing sugar on top and garnish with raspberries and basil leaves.

Chocolate and Hazelnut Souffle