Category Archives: Vol 2 – First Courses

Trim the fillets and remove the skins. Scrape the skins clean and dry them in the oven for 12 hours at 60˚C. Mix the salt, sugar, peppercorns and dill stalks for the cure. Coat the fish with the mix, wrap in cling film and leave to rest overnight. Roast the artichoke in the oven at

Combine the marinade ingredients and immerse the tentacles: leave to marinate for 3 hours. Simmer the fava beans with the rest of the ingredients, stirring from time to time, until the beans are softened. Blend to a thick purée and taste for seasoning, adding salt and pepper if needed. When ready, take the octopus from

Wash the aubergines, keeping the stalks and skin. Thoroughly wash the beetroots, keeping the skin but shortening the roots and leaves to 1cm. Peel the turnips, keeping 8mm stalks. Wrap the aubergines, beetroots and the turnips individually in baking paper. Bake on an oven tray for an hour at 120˚C. Wash the pepper and peel

Heat some oil in the wok and cook the chicken with the galangal. Add the chicken stock and break up the meat with a spoon until it is cooked through. Turn off the heat and spice the chicken with fish sauce, lime juice, chilli powder, roasted rice powder and sugar. Depending on your taste adjust