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2.
and deglaze with the beef stock. Let the mixture cook until the pumpkin can be crushed with a spoon.
Once the pumpkin is ready, add the coconut milk and puree until smooth with the hand blender. Bring to the boil again and season with salt and pepper.
hot grill pan until they are nicely coloured.
6. Clean the bavette where necessary, any skin and membrane must be
removed. Fry the bavette in some oil and butter for 2 to 3 minutes in a hot pan until nicely brown on both sides and then let the meat rest in aluminium foil for as long as the baking time. When rested, cut the meat against the grain into cm thick strips.
7. Deep fry the potato croquettes. Heat the hollandaise sauce and season with white wine vinegar and fresh tarragon.
Tip: Already cook the sprouts al dente the day before, for example, or prepare the apple compote ahead of time.
Poached pear with macadamia crumble
and mascarpone vanilla cream
Poached pear
Ingredients: 4 eating pears, 250 ml white wine, Juice of 1⁄2 lemon, 75 gm sugar
Macademia crumble
Ingredients: 50 gm butter, 50 gm flour, 50 gm macadamia nuts,
1 cinnamon stick, 1⁄2 vanilla pod, 1 star anise, 50 gm sugar, Pinch of salt
Mascarpone vanilla cream
Ingredients: 125 ml whipped cream, 1⁄4 vanilla pod, 75 gm mascarpone, 25 gm icing sugar
INSTRUCTIONS:
1. Combine all the ingredients for the crumble in a bowl and knead with your hands into a crumbly dough. Cover the bowl with cling film and put in the fridge to rest for 30 minutes.
2. Peel the pears but leave the stems. In a saucepan, heat the wine, 250 ml of water, the lemon juice, the sugar, the cinnamon stick,
the vanilla pod and the star anise. Bring to the boil and simmer for approx. 1 minute. Add the pears, put a lid on the pan and poach the pears over low heat for 30-40 minutes. Regularly check that the pears are not getting too soft and remove from the heat earlier if necessary. Remove the pears from the pan and keep them separate.
3. Heat the electric oven to 190 degrees. Divide the crumble over a baking tray covered with parchment paper. Bake the crumble in the oven for about 15 minutes until done and golden brown. Remove from oven and let cool. The crumble will continue to harden and will become nice and crunchy.
4. For the mascarpone vanilla cream, beat the whipped cream until stiff. Scrape the inside of the vanilla pod and add the vanilla bean caviar to the whipped cream together with the mascarpone and icing sugar. Briefly whisk into a creamy mixture. Serve the poached pears with the macadamia crumble and mascarpone vanilla cream.
Tip: If it looks like the soup is curdling, mix it again with the hand blender.
INSTRUCTIONS MINI TOASTED BLUE CHEESE SANDWICH:
1.Mix the blue cheese with the mozzarella and the sage leaves until smooth. Divide the cheese mixture over the slices of white bread, brush the outside with butter and fry the sandwiches in a non-stick pan until golden brown.
2. Cut the sandwiches into the shape of your choice and serve with the warm pumpkin soup.Pan-fried beef bavette, jacket potato and potato croquettes, grilled green asparagus, roasted carrots with thyme, garlic and honey, sprouts glazed in raspberry jam and apple compote
Pan-fried beef bavette, jacket potato and potato croquettes, grilled green asparagus, roasted carrots with thyme, garlic and honey, sprouts glazed in raspberry jam and apple compote
Ingredients: 200 gm beef bavette p.p., 4 sprigs thyme, half a jacket potato p.p., 2 tablespoons raspberry jam, 4 potato croquettes
per person, 2 large apples, 3 green asparagus p.p., 1 teaspoon of cinnamon powder, 2 carrots p.p., 200 ml hollandaise sauce,
50 gm Brussels sprouts p.p., 2 sprigs of tarragon, 4 cloves of garlic, 2 tablespoons of white wine vinegar, 2 tablespoons of honey, pepper and salt
INSTRUCTIONS:
1. Wrap the potatoes in aluminium foil with some oil and salt and roast them for 1 hour at 200 degrees.
2. Peel the carrots and put them in an oven dish. Roast for 30 minutes in the oven with some oil, thyme, garlic and salt and pepper. After half an hour, add the 2 tablespoons of honey and let the carrots roast in the oven for another 10 minutes.
3. Clean the sprouts and cook them al dente. Before serving, fry them in the pan with the raspberry jam for 5 minutes to glaze them.
4. Peel the 2 apples and cut them into cubes. Put them on a low heat with a pinch of cinnamon powder and a drop of water. Put the lid on and slowly cook them into a compote.
5. Cut the bottoms off the green asparagus. Drizzle some olive oil, garlic, pepper and salt over the asparagus and grill them in a very
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