Recipes
#Recipe
Artichoke | Dashi | Hibiscus | Kaffir Lime
This dish is created upon a philosophy of respect for origin and total product use, echoing the ethos of Balfegó: Purity, Traceability, and Sustainability. By chef Jeffrey Laarberg.
Elaboration
Poivrade Artichoke
- Fill a bowl with cold water and the juice of 1 lemon to prevent discoloration.
- Cut off the dry end of the stem, but leave the rest attached.
- Peel the stem with a peeler until the tender, light green part is visible.
- Remove the first 3–4 rings of tough outer leaves until you reach the softer, pale green or purple leaves.
- Using a sharp knife, cut off the top third of the artichoke (the pointed ends).
- With the pommes parisienne scoop (or a small spoon), carefully remove the choke and any inner purple leaves from the center.
- Place each cleaned artichoke immediately into the lemon water to prevent oxidation.
To cook
1. Pat the artichokes dry.
2. Heat a generous amount of olive oil in a pan to about 140–150°C. Place the whole artichokes in the pan, optionally with the opening facing down. Fry until evenly golden brown, about 5–8 minutes.
3. Add the thyme and the crushed garlic clove at the end to infuse the oil with aroma.
4. Season with salt, pepper, and a bit of lemon zest.
Tartare
Cut the Akami into a coarse tartare. Mix first with the olive oil, then season with the soy sauce, finger lime pearls, lemon zest, black pepper, and fine sea salt.
Dashi Cream with Hibiscus
1. Reduce the dashi to 50 gr, and let it cool.
2. Place the egg yolks, reduced dashi, sushi vinegar, hibiscus leaves, and zest of ½ lime in a blender. While blending, slowly drizzle in the rapeseed oil until a smooth cream forms.
3. Season with pepper, fine sea salt, and, if desired, extra lime juice or zest.
4. Pass the cream through a fine sieve and transfer into piping bags.
Citrus Gel with Tagetes Oil
1. Combine all ingredients in a saucepan and blend well using a hand blender.
2. Bring to a boil and cook thoroughly. Pour into a tray and let it cool completely.
3. Blend until smooth and strain through a fine sieve
Citrus Tagetes Oil
1. Place the Tagetes leaves, spinach, and oil in a thermoblender. Blend on high speed until fully smooth.
2. Heat the mixture to 60°C while blending for 4 minutes at full power.
3. Strain through a fine sieve lined with a kitchen cloth and let drain over a bowl. Discard the solids
Finishing the Gel
Whisk the gel and oil together in a mixing bowl and freshen up with a touch of lime zest.
Hibiscus Powder
Blend the dried hibiscus in a dry blender until it becomes a fine powder.
Ingredients
Poivrade Artichoke
- Poivrade artichokes
- 2 lemons
- 1 clove garlic
- 5 sprigs thyme
- Olive oil
- Black pepper
- Fine sea salt
- Cold water + juice of ½ lemon
Tartare
- 100 g loin (akami)
- 20 g olive oil
- 10 g Tomasu Sweet and Spicy Soy Sauce
- 1 finger lime
- Lemon
- Freshly ground black pepper
- Fine sea salt
Dashi Cream with Hibiscus
- 120 g egg yolk
- 100 g Dashi
- 20 g sushi vinegar
- 5 g dried hibiscus leaves
- 1 lime
- 4 dl rapeseed oil
- Freshly ground black pepper
- Fine sea salt
Citrus Gel with Tagetes Oil
- 240 g lemon juice
- 180 g lime juice
- 120 g calamansi juice
- 60 g sushi vinegar
- 600 g 1:1 sugar syrup
- 18 g agar agar
Citrus Tagetes Oil
- 100 g Tagetes (African marigold) leaves
- 50 g spinach
- 3 dl grapeseed oil
Finishing the Gel
- 100 g citrus gel
- 10 g citrus Tagetes oil
- 1 lime
Hibiscus Powder
- 100 g dried hibiscus
To Finish the artichokes
- 5 dried lemon spices
- Kimchi sesame
- Tagetes flower
- Shiso leaf
- Sea aster (sea blite)
- Kaffir lime a touch
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