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2000 Masterclasses Recipes

Chef Kenneth Oringer

1. CELERY ROOT MOUSSELINE WITH BLACK TRUFFLE FONDUE AND BITTER COCOAL
2. TOMATO WATER MARTINI
3.
HAMACHI TARTARE WITH RAW BEETS, CAVIAR AND WILD BABY LEEKS


1. CELERY ROOT MOUSSELINE WITH BLACK TRUFFLE FONDUE AND BITTER COCOAL
By Chef Kenneth Oringer

MOUSSELINE

Ingredients:

2 lbs celery root
1 qt heavy cream
2 tbsp butter - browned
4 ea shallots - sliced and sweated in butter celery salt to taste
tsp lemon juice salt & pepper to taste

Method:

1. Cut tuna into cylindrical shapes approx. 2 inches diameter. Season.
2. Lightly sear in olive oil in a very hot pan. Rub lightly with Dijon mustard.
3. Roll in chopped basil.
4. Roll lightly in cling film to form an even cylinder shape. Put in the fridge for at least two hours.

BLACK TRUFFLE FONDUE

Ingredients:
1 gl pig foot stock
lb black truffles
4 oz butter salt & pepper to taste
2 tbsp black truffles - chopped
4 tbsp chives - chopped

Method:

1. Reduce stock to 1 qt. Grate black truffles on box grater and add to stock. Add truffle juice, butter, salt and pepper.
2. Blend until truffles are pureed. Set aside warm.
3. To serve: Put truffles fondue on the bottom of Espresso cup. Top with celery root mousseline. Dust with cocoa powder, chopped truffles and chopped chives.


2. TOMATO WATER MARTINI
By Chef Kenneth Oringer

Ingredients:
5 nos vine ripe tomatoes
tsp salt

Method:

1. Puree in Robot Coupe.
2. Place cheesecloth triple layer.
3. Let drip in China cup overnight with a bowl underneath to catch water.
3 ea pickled green tomatoes - sliced
6 ea caperberries
1 tbsp basil oil
6 ea Opal basil
1 tsp Jicama - brunoise
1 no red tomato - brunoise
1 no yellow tomato - brunoise
2 nos cherry tomatoes - sliced in -inch

TOMATO POPSICLE TO GARNISH
To serve

Pour chilled tomato water into martini glass. Add pickled green tomatoes slices and caperberry. Drop basil oil, Opal, basil leaf, Jicama, red and yellow tomato dices and cherry tomato. Garnish with tomato Popsicle.


3. HAMACHI TARTARE WITH RAW BEETS, CAVIAR AND WILD BABY LEEKS
By Chef Kenneth Oringer
Ingredients
2 nos Hamachi fillet - chopped fine
1 ea English cucumber brunoise
2 tbsp Asian pear brunoise
2 tbsp chives - chopped
tsp soy sauce
1/8 tsp lemon juice grape-seed oil salt & pepper to taste
2 dl chicken stock salt & pepper

Method
Mix all ingredients and hold.

1 ea candy cane beets - wash sliced thin
1 oz Ossetra cavier

VINAIGRETTE

cup squid ink
2 tbsp mussel liquor
1 tsp lobster oil
1 tsp grape-seed oil cayenne pepper

Method
Mix into vinaigrette

24 ea baby leeks
cup rice wine - vinegar
tsp ginger
4 tbsp sugar
1 tsp salt

Method
1. Bring liquid to boil. Add remaining ingredients and let it marinate overnight.
2. To serve: Toss beet slices with lemon juice, salt and pepper and grape-seed oil. Place Hamachi tartare in each slice of beet, add a dollop of caviar and fold over into pockets. Garnish tops with some caviar and chervil. Decorate with drips of squid ink vinaigrette and marinated baby leeks.
More Recipes:
by

Chef Adolf Blokbergen

Chef Ananda Solomon
Chef Anthony Walsh
Chefs Charlie Trotter
Chefs DC Duby
Chef Henrik Iversen
Chef Kenneth Oringer
Chef Michael Ginor
Chef Pierre Hermé
Chef Rick Rutledge Manning
Chef Steven Zhu
Chef Tetsuya Wakuda
Chef Vincent Bourdin

Latest Recipes:

2001 Culinary Masterclasses Menu
 
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