Vegetarian Entrees - Mushrooms Bourekas
•1 tbsp. of butter
•2 tbsp. of extra virgin olive oil
•1 pound(s) of whole button mushrooms
•3 pound(s) of fresh thyme stems
•1 lemon zest from whole lemon
•1 lemon juice from lemon
•1 tbsp. of balsamic vinegar
•1 tsp. of all purpose flour
•4 ounce(s) of Philadelphia chive and onion cream cheese
•1 pound(s) of pre-rolled 2 pack butter puff pastry, defrost in refrigerator overnight
•1 egg wash
•1 tsp. of sesame seeds (for garnish)
Steps
1.Preheat the skillet to medium high heat. Add 0.5 tablespoon butter, 1 tablespoon olive oil.
2.Meanwhile, chop onions into half moons and add to a skillet.
3.Fry them for 5-10 minutes or until they start to caramelize.
4.If your mushrooms are large chop them, if not leave them whole.
5.Lower the heat to medium.
6.Add mushrooms to skillet; as well add lemon zest, thyme, the rest of olive oil and cook for 2-3 minutes or until they start to get beautiful caramelization.
7.Add balsamic vinegar and squeeze 0.5 lemon on top.
8.Sprinkle all purpose flour and dissolve Philadelphia chive and onion cream cheese in the filling.
9.Take out thyme stems and throw them away.
10.Remove the filling from the stove and let it cool for 10 minutes.
11.Take baking sheet and put in front of you.
12.Divide the filling to 2 parts and put half of the filling in unrolled pastry close to your body.
13.Roll the pastry with the filling and try to put the end part of the pastry on the bottom.
14.Cover with egg wash and sprinkle sesame seeds on top.
15.Make cuts with knife about every inch on top of the surface.
16.Pop into cold oven and then turn to 350F for 25-30 minutes or until golden brown.
Warm Salad of Chestnuts, Artichoke and Truffle
Adam Byatt, Chef Patron of Trinity, Upstairs at Trinity and Bistro Union shows us how to make this autumnal starter based around chestnuts, one of those ingredients that bring a feeling of warmth and festivity to any occasion.
Take a look at the full menu at
Makes: 10
Ingredients:
Artichoke, Chestnut and Brown Butter Puree
1 Kilo Peeled Jerusalem Artichokes
200g sous-vide Chestnuts
250g Unsalted Butter
3 x Shallots
5 Cloves of Garlic
¼ bunch thyme – bouquet
200ml Madeira
Cab Sav Vinegar
500ml Double Cream
200ml Whole Milk
Roasted Chestnuts
2 Kilo Chestnuts feeds 10 people easily
500g Jerusalem Artichokes for Crisps + whatever needed for recipe
4 Litres Vegetable Oil is ample to fill a deep fat fryer.
250g Butter
1 Bunch thyme
1 Clove Garlic
Truffled Egg Emulsion
4 x Clarence Court Egg Yolks
1 Tablespoon Dijon Mustard
Juice of 1-2 Lemons
Salt
Fresh Perigord Truffle
Truffle Oil
1 Litre of Vegetable Oil
Method
Artichoke, Chestnut and Brown Butter Puree
1. Slice the Artichokes, Chestnuts, Shallots and Garlic, and tie the thyme into a small bouquet.
2. Melt the butter in a large casserole and cook to a beurre noisette (brown butter). Season with enough salt for the finished puree and add all of the sliced vegetables and the bouquet of thyme.
3. Cook down until the Artichokes are completely soft (you may need to add a little water during cooking to de-glaze the pan if the artichokes are not quite soft.)
4. Deglaze with a splash of vinegar and then the Madeira and reduce all the way.
5. Add the double cream and whole milk (you may not need all of this) and bring to a boil. Cook for 2 minutes.
6. Remove from the heat and blend on full speed until smooth and glossy
7. Pass through a chinois into a bowl over ice; cover the bowl with cling film and reserve.
For the Chestnuts
1. Heat up the oil in the fryer to 190 degrees. Preheat the oven to 170 degrees.
2. Score the Chestnuts 3/4 of the way around. Gently plunge 5 or 6 chestnuts into the fryer at a time until they pop open. Make sure to cover the fryer with a lid to protect yourself from the hot oil as the chestnuts pop open.
3. Remove the chestnuts from the fryer; peel the skin off while they are still hot. Use a dry oven cloth to hold the chestnut as you peel it. Do this until all of the chestnuts are peeled.
4. Gently heat the butter in a saucepan until it begins to brown.
5. Add the chestnuts to a roasting pan and pour the beurre noisette (brown butter) over them, coating them well. Gently roast them together in a pan with a small bouquet of thyme and a crushed clove of garlic for 15 minutes at 170 degrees, or until they are lightly golden and soft.
6. Slice the Jerusalem artichokes on a mandolin about 2mm thick. Deep fry very gently at 130 degrees until completely and evenly light golden brown. Remove from the fryer and drain on a kitchen towel - season with table salt whilst hot. Reserve to one side.
Truffled Egg Emulsion
1. Place the Egg Yolks, Salt, Mustard, Lemon Juice and freshly shaved truffle into a food processor and blend until smooth.
2. Add a little drop of truffle oil, and emulsify in the vegetable oil, like you would for a mayonnaise.
3. Check for seasoning and adjust the acidity, or amount of truffle as needed. The emulsion should hold like a mayonnaise.
*We use Italian Black Winter Truffles - or when in season, Black Perigord Truffles
To Serve
Place a 5 spoonfuls of the artichoke, chestnut, and brown butter puree around the plate. Add a few dollops of the truffle emulsion. Cut about 5 chestnuts into chunks and scatter them around the plate. Cover the chestnuts with the Jerusalem Artichoke crisps (8-10). Drizzle 2 teaspoons of brown butter over the artichoke crisps and add some freshly shaved truffle over the top to finish.
Michelin star chef Chris Harrod creates a Jerusalem artichoke with goats curd recipe
Michelin star chef Chris Harrod creates a stunning dish of Jerusalem artichoke with goats curd and forest finding and rosemary. Chris cooked this dish as part of The Staff Canteen Live at the Hospitality Show 2015. Get Chris' recipe here:
The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world's best chefs.
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Michelin star chef Tom Aikens creates Lapsang Tea Infused Foie Gras and Pickled Jerusalem Artichoke
Watch Tom Aikens creates Lapsang Tea Infused Foie Gras and Pickled Jerusalem Artichoke. The dish was created as part of The Staff Canteen Live at Hotelympia 2016 at the Excel.
Get Tom’s recipe here:
The Staff Canteen Live – Skillery supported by the Craft Guild of Chefs, was held in conjunction with speciality produce supplier, Westlands and Tom was sponsored by Steelite.
The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world's best chefs.
It's free to register, so why not join today?
Come and join us here also
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Bronzino with Sunchokes, Cauliflower Primordia Mushrooms & Mushroom Jus | Chef Michael Adams
Bronzino with Sunchokes, Cauliflower Primordia Mushrooms & Mushroom Jus | Welcome to The Chef's Kitchen Restaurant Edition. We're here at Nordon Preferred Kitchens Equipment Studios joining us is Chef Michael Adams of Historic Hotel Bethlehem. He will be making Bronzino with Sunchokes, Cauliflower Primordia Mushrooms & Mushroom Jus.
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Marinated Artichoke Hearts and Mushrooms!! Noreen's Kitchen
Greetings! Let's start making all of the components for our Christmas Eve Antipasto Platter! I always, without fail, make an antipasto platter for Christmas Eve. It is hands down, my mothers favorite meal of the year, she will always relish this offering and tuck herself comfortably in front of this large platter at the kitchen table and just munch away. She always says she doesn't need the rest of the meal, just the antipasto.
I always put a vast selection of things on my antipasto platter and marinated vegetables are always a part of that. If you go to the store, and look in the specialty foods section, which is pretty much the only place you are going to find these, you will see that you are going to pay a hefty price for a little bit of product. There is no need to break the bank, with a little planning and a trip to the canned veggie aisle, you will be on your way to a great marinated artichoke heart and/or mushroom without blowing your budget.
Simply drain some canned plain artichoke hearts and put them in a container or jar that you can seal tightly, add some chopped garlic and herbs of your choice and top off with a 3 to 1 ratio of your favorite Italian salad dressing and water. Simple! Allow these to sit in the fridge for a couple days or at least one day to allow the flavors to mingle and you will be ready to put that platter together when the time comes.
I hope you try this and I hope you enjoy it. As always, Happy Eating!
Look for the antipasto platter at the end of the week. I promise to give you enough time to run to the store to get what you need, if you want to make your own!