PAUL PAiret`s reciPes

PAU L pa i r e t ’ s r ec i p e s
ostie apple wasabi
Paul Pairet’s recipes
FOUR Asia
01/14
o s t i e appl e wa s a b i
serves 10
Ingredients
Green Apple Juice
• 500g Granny Smith apples
• 1 l water
• 11.25g ascorbic powder
Apple wasabi paste
• 80ml green apple juice
• 40g wasabi paste
APPLE WASABI OSTIE
• 400g green apple juice
• 10g apple wasabi paste
• 2 gelatin leaves
Paul Pairet’s recipes
FOUR Asia
01/14
Method
Green apple juice
Start by mixing 10g of the ascorbic power with the water, using a hand blender.
Set aside and chill. Wash the Granny Smith apples. Slice from top to bottom, skin
on, 2cm thick. Reserve the slices in the ascorbic water mix, discarding the apple
core. Juice the apple slices using a centrifuge juicer. Add the remaining 1.25g of the
ascorbic powder to the mix, whisk, then pass through a fine mesh chinois.
apple wasabi paste
Mix all of the ingredients together until fully incorporated, then pass through a fine
mesh chinois and set aside until required. apple wasabi ostie
Mix the green apple juice and the apple wasabi paste together. Dissolve the gelatin
in a small amount of the mix. Blend all of the ingredients together using a hand
blender. Pass through a fine mesh chinois. Fill the bottom of a freezer tray with the
apple wasabi mix to 40mm deep. Leave to set and freeze. Cut into circles, 30mm in
diameter, with a round cutter. Serve frozen.
PAU L pa i r e t ’ s r ec i p e s
a chicken in a jar
Paul Pairet’s recipes
FOUR Asia
01/14
a c h i c k e n i n a ja r
serves 10
Ingredients
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CHICKEN BREAST SOUS VIDE
700-800g chicken breast, bone included
4l mineral water
250g fine salt
125g sugar
40g pink salt
SEARED DUCK FOIE GRAS
• 500-700g duck foie gras, whole lobe
• Salt
XEREZ COULIS
• 100ml xerez vinegar
• 1g xantana texturas
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SHALLOT XEREZ
300g shallots, halved
10g kaffir lime zest
100g Maldon salt
Xerex vinegar
Olive oil
SPRING ONION HEADS
• 100g spring onion
CHICKEN FOIE GRAS SKEWER
• Peanut oil, to season
• Kaffir salt, to season
• 20 kaffir lime leaves
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TO SERVE
Kaffir salt, to season
Olive oil, to season
10 pcs Vineyard wood, 15cm long
10 ceps
Paul Pairet’s recipes
FOUR Asia
01/14
Method
Chicken breast sous vide
Start by making a brine mix with the mineral water, fine salt, sugar and pink salt.
Dissolve the sugar and salt in 1 litre of the mineral water, and warm over a lowmedium heat. Combine with the remaining 3 litres of mineral water. Submerge the
chicken breast in the brine mix for 6 hours. Remove and pat dry with absorbent
paper. Reform the chicken breast by wrapping with cling film to form a natural
shape. Transfer to a vacuum bag. Vacuum to 100%, then submerge in a water
bath heated to 65C for approximately 3 hours. Remove when the internal core
temperature reaches 70C. Cool in ice water and refrigerate until required. seared duck foie gras
Using a hot knife, slice the duck foie gras into 2.5cm thick portions. Season the
portions with salt, on presentation side only. Sear the seasoned side of foie gras on
a non-stick pan heated to a medium-high heat until evenly caramelized. Transfer
the seared foie gras to a paper-lined flat tray. Cover and refrigerate until required.
xerez coulis
Mix the xerez vinegar and xantana texturas using a hand-held blender on a low
speed. Pass through a sieve, then store in a fine tipped squeeze bottle in the fridge
until required.
Shallot xerez
Slice the shallots in half vertically, from top to bottom. Make a kaffir lime salt by
combining the salt and kaffir lime zest. Separate the layers of the cut shallot, then
marinade the center layers in xerez vinegar, olive oil and the kaffir lime salt for 1
hour. Remove and store at room temperature in a covered container.
spring onion heads
Portion the spring onion heads with a partial, 7cm long cut through the centre.
Refrigerate in a covered container.
chicken foie gras skewer
Remove the cooked chicken breast from the bone using a sharp knife, being careful
not to detach the chicken tendon from the breast. Remove any veins if necessary.
Torch the chicken skin, until well caramelized and crispy. Portion the chicken breast,
slicing horizontally through the breast, to create 30g portions, approximately 2.53cm thick. Lay the chicken slices flat side down.
Divide the seared foie gras into 25g portions, using a sharp knife while keeping the
natural shape of the foie gras lobe.
Season the top side of the chicken portion lightly with peanut oil and kaffir lime
salt. Top the seasoned chicken breast with portioned foie gras, with the seared side
facing up. Center the chicken and foie gras montage on one kaffir lime leaf.
On a 30 degree angle, skewer the center of the chicken and foie gras montage and
kaffir lime leaf. Under this leaf, skewer a tightly rolled second kaffir lime leaf, in
order to support the montage. Gently slide the montage until the rolled lime leaf is
5cm above the skewer tip. Stand the skewer on an ovenproof surface, and transfer
to ovenproof trays. Repeat 10 times. »
A c h i c k e n i n a ja r
Method cont.
Shallot xerez
Preheat the oven to 65C, 30% steam. Place each chicken foie gras skewer in an
ovenproof container. Put the skewer containers and 10 empty glass jars into the
oven. Heat for 10 minutes and remove. Transfer the skewers into the warmed glass
jars. Burn the edge of vineyard wood until it smokes. Add the smoking wood to the
glass jar, and close immediately. Return the jar to the oven, and heat for 1 minute.
to serve
Sear the cep in a non-stick pan. Season the shallot xerez and spring onion heads
with olive oil and kaffir lime salt. Neatly plate the cep, a pinch kaffir lime salt, a
seasoned spring onion head, three seasoned shallot xerez’, and a 3cm drop of xerez
coulis. Serve the smoked chicken jars with prepared plates.
Paul Pairet’s recipes
FOUR Asia
01/14
PAU L pa i r e t ’ s r ec i p e s
tomato mozza
and again
Paul Pairet’s recipes
FOUR Asia
01/14
to mato m oz z a a n d aga i n
serves 10
Ingredients
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TOMATO INFUSION
1kg cherry tomatoes
35g garlic, crushed
15g basil leaves, bruised
100ml sherry vinegar
15g salt
15ml Pernod Ricard
TOMATO BASE
• 500g tomato infusion
• 50g balsamic reduction
• 25g beetroot reduction
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TOMATO COULIS & GRANITE
500g tomato base
50g olive oil
10g balsamic reduction
5g beetroot reduction
2.5g xantana texturas
TOMATO GEL
• 200g tomato base
• 1g agar
• 5g gelatin leaf
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RED FRUIT COULIS & GRANITE
500g red fruit mix
7ml balsamic reduction
15ml beetroot reduction
30ml vanilla oil
2g xantana texturas
REDFRUIT GEL
• 200g red fruit mix
• 1g agar • 1 gelatin leaf
RASPBERRY WATER
• 1.5kg raspberries
• 1.5l water
• 50g sugar
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STRAWBERRY WATER
500g red fruit mix
7ml balsamic reduction
15ml beetroot reduction
30ml vanilla oil
2g xantana texturas
Paul Pairet’s recipes
FOUR Asia
01/14
Method
TOMATO INFUSION
Juice the cherry tomatoes. Add the remaining ingredients and infuse overnight.
Pass through a fine mesh chinois and reserve.
TOMATO BASE
Combine all of the ingredients. Hand blend, then sieve.
TOMATO COULIS & GRANITE
Hand blend the tomato base with the olive oil in a narrow container. Adjust the
colour with the beetroot and balsamic reduction, in order to match the colour of the
red fruit coulis.
Add the xantana and hand blend at a low speed until the mix reaches the thickness
of the coulis. Pass through a fine mesh chinois and divide the mix in two parts.
Transfer one part to a Pacojet and freeze to create the granite. Store the second
half in a fine-tipped squeeze bottle and refrigerate.
For the granite pour the mixture into nitro, break up by hand to create rocks.
TOMATO GEL
Combine the tomato base with the agar. Bring to the boil, remove from the heat,
sieve then add the gel. Pour the mixture into 12 x 12cm square molds and set in the
fridge. Cut into 1.5 cm square by 1cm thick portions.
RED FRUIT COULIS & GRANITE
Hand blend the liquid in a narrow container. Adjust the colour with the beetroot
and balsamic reduction, in order to match the colour of the red fruit coulis. Add the
xantana and hand blend at low speed, until the mix reaches coulis thickness. Pass
through a fine mesh chinois and divide the mix in two parts. Transfer one half to a
pacojet and freeze for the granite. Store the second half in a fine tipped squeeze
bottle and refrigerate.
For the granite pour the mixture into nitro, break up by hand to create rocks.
REDFRUIT GEL
Combine the red fruit mix with the agar. Bring to the boil in a pan over a medium
heat, pass through a fine sieve and add the gelatin. Pour into 12 x 12cm square
molds and set in the fridge. Cut into 1.5 cm square by 1cm thick portions, and
reserve.
RASPBERRY WATER
Mix all of the ingredients together and store in an airtight container. Steam at 100C
for approximately 2 hours, then strain through a chinois and coffee filter.
Strawberry water
Combine all of the ingredients and store in an airtight container. Steam at 100C for
approximately 60 minutes. Place in the refrigerator for 12 hours and strain through
a coffee filter. »
to mato m oz z a a n d aga i n
Ingredients cont.
RED FRUIT MIX
• 250ml raspberry water
• 125ml strawberry water
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MOZZARELLA BASE
200g mozzarella
200g mozzarella water
100g cream
10ml olive oil
4 gelatin leaves
SWEET MOZZARELLA
• 250g mozzarella base, warm
• 25g sugar
• 25g crème fraiche
SAVOURY MOZZARELLA
• 250g mozzarella base, warm
• 25g goat’s cheese
• 20g olive oil
GRUYÈRE TUILE
• Gruyère, 10cm square x 1mm thick
• 250ml light soy sauce
• 250ml water
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SABLE CRUMB
800g butter
10g salt
600g icing sugar
200g egg yolk
1000g flour
200g coconut powder
SABLE TUILE
• 250g sable crumb
• 300ml simple syrup
• 10ml orange reduction
LEMON SALT
• 30g Maldon salt
• 2g lemon zest
LEMON SUGAR
• 30g sugar
• 2g lemon zest
RASPBERRIES
• 20 raspberries
• Sherry vinegar, enough to cover the raspberries
Paul Pairet’s recipes
FOUR Asia
01/14
Method cont.
RED FRUIT MIX
Combine the raspberry and strawberry water, and reserve.
mozzarella base
Combine all of the ingredients, except the cream and gelatin. Vita-prep the mixture
at full speed until warm, and then add the gelatin. Fold in the cream with a spatula.
Pass through a sieve and then a fine chinois.
SWEET MOZZARELLA
Hand blend the ingredients and store in the fridge until required.
SAVOURY MOZZARELLA Hand blend the ingredients and store in the fridge until required.
GRUYÈRE TUILE
Slice the gruyère with a cheese slicer to 1mm thick slices.
Combine the light soy sauce and water, and marinade the gruyère slices in the
mixture overnight. Melt the gruyère slowly in a non-stick pan, over a low heat.
Remove the gruyère when crispy and cut into 4 x 4cm square portions while it’s still
warm.
SABLE CRUMB
Soften the butter, and add all the ingredients. Roll into desired thickness and bake
in a preheated oven at 160C for 15 minutes.
SABLE TUILE
Mix all of the ingredients together. Purée using a Robot Coupe. Spread a thin 1mm
layer onto a Silpat mat. Bake at 180C for 8 minutes on a low fan oven speed. Cool
at room temperature, then portion on a warm surface and store in an air tight
container with silicon.
LEMON SALT
Mix all of the ingredients together and set aside until required.
LEMON SUGAR
Mix all of the ingredients together and set aside until required.
RASPBERRIES
Marinate raspberries into sherry vinegar.
SAVOURY TOMATO PULP
Season the tomato pulp with the olive oil, tomato reduction and lemon salt.
Sweet tomato pulp
Season the tomato pulp with lemon sugar, vanilla oil and strawberry reduction.
To serve
Prepare two plates that look identical in design but will be different in taste; one
version will be savoury and one version will be salty. Plate according to the images.
to mato m oz z a a n d aga i n
Ingredients cont.
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SAVOURY TOMATO PULP
10 red tomato, pulp
10 pinch lemon salt
30 drops olive oil
20 drops tomato reduction
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SWEET TOMATO PULP
10 red tomato, pulp
10 pinch lemon sugar
30 drops vanilla oil
20 drops strawberry reduction
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TO SERVE Savoury Plate
Savoury tomato pulp
Tomato coulis
Olive oil
Balsamic reduction
Brined black olive
Tomato gel
Gruyere tuile
Tomato granite
2 basil leaves
2 arugula leaves
2 tarragon leaves
1 oregano leaf
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TO SERVE Sweet Plate
Sweet Tomato Pulp
Red fruit coulis
Vanilla oil
Balsamic reduction
Candied black olive
Red fruit gel
Sable tuile
Raspberry granite
2 basil leaves
2 arugula leaves
2 tarragon leaves
1 mint leaf
Paul Pairet’s recipes
FOUR Asia
01/14
PAU L pa i r e t ’ s r ec i p e s
OLD CIGAR
CHOCOLATE-RUMHAZELNUT
Paul Pairet’s recipes
FOUR Asia
01/14
O L D CI G A R CHOCO L ATE-R U M-H A ZE L N U T
serves 10
Ingredients
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RUM CRYSTAL
125g Zacapa 23 rum
75g water
75g simple syrup
35g isomalt
3g agar
2 gelatin leaves
GANACHE BASE
• 300g cream
• 200g chocolate, 70%
• 100g chocolate, 40%
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CHOCOLATE SAUCE
6g cocoa powder
30g espresso coffee
30g Monin hazelnut syrup
60g praline paste
1 gelatin leaf
RUM GANACHE
• 300g ganache base
• 30g Zacapa 23 rum
• Chocolate Sauce
SWEET ASH POWDER
• 10g Nes Café coffee powder
• 20g oreo powder
• 20g hazelnut candied powder
cigar
• 1 recipe for rum crystal
• 1 recipe for rum ganache
• 1 recipe sweet ash powder
Paul Pairet’s recipes
FOUR Asia
01/14
Method
RUM CRYSTAL
Combine all the ingredients, except the gelatin. Boil for 10 seconds, add the gelatin,
and sieve. Ladle the hot mixture onto Silpat mat, and spread into a thin layer. Leave
to dry at room temperature. Remove the layer from the Silpat. Place between two
sheets of paper and cut into 5 x 9 cm rectangles. Remove the paper and transfer
the rectangles to a Silpat mat. Dry in an oven at 65C for 12 hours, to become
crystalised. Transfer the crystals to baking parchment, and place on a warm
surface. Season the crystals with 2 drops hazelnut oil. Roll the warm crystals into
the shape of a cigar. Store in an airtight container with silicon.
GANACHE BASE
Temper the chocolate and add cream. Cool the mixture until warm.
CHOCOLATE SAUCE
Combine the cocoa powder, coffee and Monin hazelnut syrup, and bring to the boil.
Add the praline paste and gelatin.
RUM GANACHE
Mix the ganache base and Zacapa rum. With a spatula add the chocolate sauce. Fill
a Syphon 2 with 2 charges, and rest for 2 hours. SWEET ASH POWDER
Mix all the ingredients.
cigar
Fill the rum crystal with the rum ganache to create the cigar. Dip both ends of the
cigar in the sweet ash powder. Serve in an ashtray with a small amount ash powder
for dipping.