Culinary hotline - Chef Emile Goliath

Brining culinary flair to life!

 

Ingredients:

  • 50g butter
  • 20ml olive oil
  • 200g onion white, finely chopped
  • 1 garlic clove, fine grated
  • 1.5kg baby marrows
  • 500ml vegetable stock
  • 500ml cream
  • 100g blue cheese (1 x wedge)
  • 2g fine salt
  • 2g crushed black pepper (or 1g fine black pepper)

How To Make Baby marrow and blue cheese Soup

  1. Melt the butter and oil on medium heat in a medium size pot, add the onions and garlic and sauté until translucent (clear / see-through).
  2. It takes about 4-6mins.
  3. Chop up the baby marrows into small pieces, discarding the top and tail.
  4. Add to the onion, garlic mix in the pot and sauté for 5-8mins.
  5. Then add you stock and cream to the pot and heat slowly.
  6. Add salt and crushed black pepper for seasoning.
  7. Let the pot simmer for 25-30mins.
  8. The last 2 minutes of the simmering time, add the blue cheese by crumbling it into the soup and stirring it until melted.
  9. Once done, remove the pot from the heat and blend the soup until smooth and creamy.
  10. Taste the soup and add more seasoning if needed.
  11. Serve the soup with a dollop of whipped cream on the top and sprinkle of Za’atar spice, or paprika for a colour contrast.

Ingredients:

For the Salmon

  • 2 portions x Norwegian Salmon
  • 50g x Black Sesame Seeds, toasted (for coating the fish)

For the Wasabi Mash

  • 500g x Potatoes
  • 80ml x milk
  • 30g x butter salted
  • 2g x Salt fine
  • 25g x Wasabi Powder

For the Lemon Cream

  • 100g x Cream Cheese
  • 50ml x Extra Virgin Olive Oil
  • Juice of 1 Lemon
  • Pinch x Maldon Salt

Salsa Fresca

  • 100g x Red peppers
  • 100g x Yellow Peppers
  • 100g x Cucumber
  • 100g x Red Onion
  • 5g Mint & Coriander
  • 1x red Chilli
  • 15-20ml x Red Wine Vinegar
  • 15-20ml x Honey

Soya Reduction

  • 500ml x soya sauce
  • 50g x sugar
  • Extra Virgin Olive Oil
  • Rocket (for garnish)

How To Make Sesame coated Norwegian Salmon

  1. For the Salmon
  2. Pat the salmon fillet dry. Press the toasted black sesame seeds onto all sides of the fillet, ensuring it’s evenly coated.
  3. Pan-sear or bake the salmon until cooked to your liking.
  4. For the Wasabi Mash
  5. Prepare your potato mash according to your preferred method.
  6. Once the mash is smooth, stir in a small amount of wasabi powder, tasting as you go until you reach your desired level of spice.
  7. Salsa Fresca
  8. Finely dice all the all the vegetable ingredients.
  9. In a bowl, combine the chopped, peppers, cucumber, and red onion.
  10. Add the fresh mint and coriander.
  11. In a separate small bowl, whisk together the red wine vinegar and honey.
  12. Pour the dressing over the salsa mixture, add finely chopped chilli to taste, and toss gently to combine.
  13. For the Lemon cream
  14. In a bowl, combine the cream cheese, a drizzle of extra virgin olive oil, and a squeeze of lemon.
  15. Stir until you have a smooth, creamy consistency.
  16. Season with Maldon salt to taste.
  17. For the Soya reduction
  18. Place the soya sauce and sugar in a pot and reduce by 2/3.
  19. Cool down.
  20. Plating the Dish
  21. Place a serving of the wasabi mash in the centre of a plate and top with fresh washed rocket.
  22. Gently place the seared salmon on top.
  23. Spoon the lemon cream on the salmon followed by the salsa fresca.
  24. Drizzle with soya reduction and olive oil around the plate.

Ingredients:

FOR THE RED VELVET CAKE

  • 1 ¼ cups all-purpose flour
  • 1 tbsp cocoa powder
  • ½ tsp Bicarbonate of soda
  • ¼ tsp salt
  • ½ cup buttermilk
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • 1 tbsp red food colouring (gel preferred)
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg

FOR THE MASCARPONE CREAM

  • 1 cup mascarpone cheese, room temperature
  • 1 cup heavy cream, cold
  • ½ cup icing sugar
  • 1 tsp vanilla extract

FOR THE SOAKING SYRUP

  • ½ cup strong brewed coffee or espresso, cooled
  • 1 tbsp sugar (optional)

FOR GARNISH

  • ½ cup whipping cream
  • 3 drops red food colouring
  • 10 Strawberries cut in half
  • Mint sprigs
  • Red fondant heart

How To Make Red Velvet Tiramisu

  1. Preheat the oven to 180 degrees and grease and line an 8×8-inch baking pan.
  2. In a small bowl, whisk together the flour, cocoa powder, bicarb, and salt.
  3. In another bowl, mix the buttermilk, vinegar, vanilla extract, and red food colouring.
  4. In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
  5. Add the egg and beat well to combine.
  6. Alternate adding the dry and wet mixtures into the butter mixture, starting and ending with the dry ingredients.
  7. Mix until just combined and smooth.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for 20–25 minutes or until a toothpick inserted into the centre comes out clean.
  10. Allow the cake to cool completely in the pan.
  11. Once cooled, cut the cake into thin layers, and then cut your circles/rings the size of the serving glass.
  12. In a chilled bowl, whip the cold heavy cream to soft peaks using a hand or stand mixer.
  13. In a separate bowl, beat the mascarpone, powdered sugar, and vanilla extract until smooth and creamy.
  14. Gently fold the whipped cream into the mascarpone mixture until fully blended and fluffy.
  15. In a small bowl or measuring cup, combine the cooled coffee or espresso with sugar (if using).
  16. Stir until the sugar dissolves.
  17. Set aside.
  18. Place a layer of red velvet cake circle/ring at the bottom of each individual serving glass.
  19. Lightly drizzle with the soaking syrup, using about 1–2 teaspoons per circle.
  20. Spoon or pipe a generous layer of mascarpone cream over the cake.
  21. Repeat the red velvet cake circle/ring and soaking syrup.
  22. We only do 1 layer, but you can do more layers, depending on the size of your container.
  23. Refrigerate the assembled cups for at least 4 hours or overnight to allow the flavours to meld and the cream to set.
  24. Just before serving, whip the cream and the red food colouring until stiff peak stage.
  25. Pipe the red cream using a star tip or rose tip nozzle for decoration.
  26. Finish off the dessert with half a strawberry, a mint sprig, and a red fondant heart (roll out red fondant to 2mm thickness and cut out a small heart with a heart shaped cookie cutter and let it dry for 30mins.
  27. You can also dust the dessert lightly with some icing sugar.

Leave a Comment

Your email address will not be published. Required fields are marked *