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Recipe 1: the dish – glazed beef skewers with cheese, vinegared rice
Preparation time: 15 minutes.
Cooking time: 5 minutes.
INGREDIENTS FOR 4 PERSONS
- 8 slices of beef carpaccio;
- 1 piece of Emmental or Gruyère type cheese (16 cm long by 6 cm wide);
- 100 g soy sauce;
- 100 g of water;
- 1 tbsp. tablespoon of liquid honey;
- 25 g of toasted sesame oil;
- 1 clove of garlic, peeled and degermed;
- 1 small piece of peeled ginger root;
- ½ lime;
- a few fresh coriander leaves;
- 1 tbsp. tablespoon of sesame seeds;
- Espelette pepper.
For the vinegared rice:
- 400 g of Japanese rice or round rice rinsed in clean water (the water must be clear);
- 5 cl of rice vinegar;
- 2 tbsp. tablespoons of caster sugar;
- 1 pinch of fine salt;
- 40 cl of water.
UTENSILS
- 1 salad bowl + 1 whisk + 1 cutting board + 1 chef’s knife;
- 1 mandolin + 1 saucepan + 1 lid + 1 cloth + wooden picks 8 cm long;
- 1 pan + 1 tongs;
- 1 large serving dish.
PREPARATION
Step 1 – Vinegar rice
In a saucepan, mix the rice vinegar with the sugar and salt, bring to the boil and cook for 5 minutes over low heat. Keep aside.
In a second saucepan, pour the rice then the water on top, bring to the boil then reduce the heat and cover, let cook for 15 to 20 minutes. The rice must have drunk the water. Keep aside in the pan and cover. At the last moment, pour in the rice vinegar mixture and mix gently with a spatula.
Step 2 – Beef slices
In a salad bowl, mix the soy sauce, water, honey and sesame oil, flavor with a little garlic and ginger freshly grated with a microplane. Pour the mixture over the beef slices.
Step 3 – Assembling the skewers
Cut the cheese into rectangles and prick them with an 8 cm bamboo pick. Wrap the slices of beef carpaccio all around. Place all the skewers on a plate.
Step 4 – Cooking the skewers
In a hot pan, place the meat skewers, brown on all sides, pour in the sauce then water to glaze.
Place the skewers on a dish then sprinkle with chopped coriander, sesame seeds and Espelette pepper. Place a lime wedge next to the skewers. Accompany the dish with cooked rice.
Read also: Bernard Loiseau's recipes from November 21, 2023.
Recipe 2: dessert – creamy pear and gingerbread verrine
Preparation time: 15 minutes.
Cooking time: 30 minutes.
INGREDIENTS FOR 4 PERSONS
For the gingerbread:
- 200 g of water;
- 90 g of powdered sugar;
- 200 g + 20 g of liquid honey;
- the pulp of a vanilla pod
- 3 g gingerbread spices;
- 200 g of flour;
- 1 tbsp. teaspoon of baking powder;
- 10 g of baking soda;
- 1 pinch of fine salt;
- 140 g of melted butter;
- 4 Conference or Comice pears in syrup;
- 250 g of mascarpone;
- 25 cl of whipped cream;
- 80 g of brown sugar:
- ½ lime.
UTENSILS
- 1 cutting board + 1 knife + 1 peeler;
- 1 very cold salad bowl + 1 electric whisk + 1 spatula;
- 4 verrines + 1 buttered cake mold + 1 salad bowl + 1 whisk.
PREPARATION
Step 1 – Gingerbread
Preheat the oven to 180°C.
Boil the water with the sugar and 200 g of honey to obtain a syrup. Add the orange zest, vanilla and spices.
In a salad bowl, pour the flour with the yeast, bicarbonate, fine salt and mix. Gradually pour in the syrup while continuing to mix. Add the melted butter to the preparation.
Pour into the buttered mold. Bake for 20 minutes.
At the end of cooking, leave to cool in the mold and brush over the rest of the melted honey.
When the gingerbread is cold, unmold it.
Step 2 – Mascarpone cream
In a salad bowl, whisk the mascarpone with the sugar then add the whipped cream. Cut the pears into large cubes. Place mascarpone cream in the bottom of the verrines, then pear cubes, and repeat to the top. Reserve in a cool place.
Step 3 – Dressing
Squeeze a little lime juice and grate some zest on top of the pears. Sprinkle with gingerbread cubes.