Cuisine & Wine Asia — May-June 2017

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cauliflower in texture

By Chef Sebastien Lefort

Cauliflower Cryo-Concentration

1    cauliflower head (about 1.2 kg),

cut into chunks 

1.2 ltr  water

Roasted Cauliflower In Papillote

4        white cauliflower florets, cut into 2-cm slices

Salt, to taste  

60g unsalted butter, cubed

4        garlic cloves, peeled and halved

4    thyme sprigs

Cauliflower Shavings

12       (each) purple and white cauliflower florets, shaved

12       Romanesco cabbage florets, shaved

Olive oil, for drizzling

Cauliflower Gel

100ml cauliflower cryo-concentration

(refer to above recipe)

4g xantana

Cauliflower Tuile

125ml    cauliflower cryo-concentration

(refer to above recipe)

8g yuzu

5g sugar

•    For the cauliflower cryo-concentration: Place cauliflower

chunks into a vacuum pack. Add in 1.2 liters of water

and then seal tightly. Place the sealed vacuum pack

into a pre-heated steam oven at 87°C and bake for

about   9    hours. Remove and strain the cauliflower

extraction with a cheese cloth into a clean vacuum

pack and seal tightly. Keep chilled in the blast chiller

until frozen. Once froz en, break it with a rolling pin to the

consistency of granite. Proceed to cryo-concentrate

twice until 265ml of cauliflower cryo-concentration is

yielded. Set aside.

•    For the roasted cauliflower in papillote: Season to taste

the sliced white cauliflowers on both sides with salt and

place onto a aluminium foil. Top the seasoned white

cauliflowers with unsalted butter cubes, halved garlic

and thyme sprigs. Fold the aluminium fold into a parcel

and roast in a pre-heated oven at 180°C for about   35  

minutes. Set aside.

•    For the cauliflower shavings: Place all the shaved

vegetables into an iced water-bath for about    15  

minutes. Drain well and keep chilled. Drizzle the chilled

cauliflower shavings with olive oil and season to taste

with salt. Set aside.

fregola sarda with spring onion,

Parmesan cheese & bottarga powder

By Chef Sebastien Lefort

150g     butter

100g     shallots, peeled and chopped

Salt, to taste

500g uncooked fregola sarda pasta

1.5 ltr chicken stock

250g     spring onions, sliced

100g unsalted butter

200g     Parmesan cheese, grated, extra for topping

150g     bottarga powder, extra for sprinkling

150g     whipping cream, whipped and chilled

•    Heat butter in a saucepan over a medium heat until

butter has melted. Add in chopped shallots and sauté

until shallots turn translucent. Season to taste with salt.

Add in the uncooked fregola sarda and chicken stock

ladle-by-ladle, while stirring constantly until pasta is al

dente. Transfer the al dente pasta into a container and

spread the top even ly. Kee p chilled. Reh eat the chilled

fregola pasta in a saucepan over a low heat; Add in

the sliced spring onions, unsalted butter, and grated

Parmesan cheese and bottarga powder. Mix well and

fold in the chilled whipped cream.

•    Place a ring mould onto each serving plate and spoon

the al dente fregola sarda into the ring mould; and then

unmould and top with grated Parmesan cheese and

sprinkle with bottarga powder. Serves   10