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!
INGREDIENTS:
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1 pinch sodium bicarbonate
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150g asparagus, cut diagonally into 8cm lengths
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Grapefruit dressing
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6 tbsp red palm oil
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1 tbsp balsamic vinegar
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1 tbsp grapefruit juice
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1 tsp dijon mustard
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salt, to taste
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crushed pink pepper, to taste
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100g smoked salmon slices
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100g feta cheese
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100g grapefruit, peeled and cut into segments
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10g chives, chopped finely
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INSTRUCTIONS:
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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.
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In a small bowl, combine the ingredients for the salad dressing. Mix well.
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Arrange the smoked salmon slices on a plate with the asparagus, feta and grapefruit segments.
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Drizzle the dressing over and sprinkle chives on the dish before serving.
Pan-Seared Angus Tenderloin, Shallot Confit, Truffle-infused Mashed Potato
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
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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.​
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To cook tenderloin
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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.
INGREDIENTS:
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20g black truffle mushroom
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200ml palm oil
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For the mashed potatoes
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400g potatoes
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50g butter
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1 litre milk, heated
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20ml truffle-infused palm oil
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50g shallots, peeled
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100-200ml palm oil
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2 baby carrots, peeled
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20g butter
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Sugar and salt, to taste
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Alfalfa sprouts
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1-2 tbsp palm oil
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200g x 2 Angus tenderloin
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200g butter
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Salt, to taste
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Ground black pepper, to taste
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INSTRUCTIONS:
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For truffle-infused palm oil
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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.
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To make mashed potatoes
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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
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To confit shallots
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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
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INGREDIENTS:
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Homemade chocolate and hazelnut spread
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100g hazelnuts, processed to a fine powder
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60g cocoa powder
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50g butter
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25g palm oil
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25g hazelnut oil
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150ml milk
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125g caster sugar
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3 eggs, separated
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150g chocolate spread
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Salt, to taste
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Butter for coating
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Sugar for coating
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For garnishing
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Icing sugar
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Raspberries
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Basil leaves
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INSTRUCTIONS:
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For chocolate-hazelnut spread
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Mix all the ingredients for the spread in a bain marie and stir until the butter is completely melted. Set aside.
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To make souffle
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1. Pre-heat the oven at 190°C. Coat a few heatproof ramekins with butter and sugar.
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2. In a mixing bowl, mix the egg yolks and chocolate spread until fully incorporated.
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In a separate bowl, whisk the egg whites with a pinch of salt till light and fluffy.
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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.
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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.
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Dust icing sugar on top and garnish with raspberries and basil leaves.