Recipes

Crispy Zucchini Flowers Stuffed with Mascarpone and Crab with Saffron Emulsion

By Chef Deniz Tarakcioglu

Ingredients:

• 2 x 6oz wild salmon fillets, skin on is ideal
• 1 medium zucchini, deseeded and sliced thinly on a mandolin
• 250mL of sungold tomatoes
• 75mL butter
• 1 lemon, juice and zest
• 1 garlic clove, zested
• 30mL chopped parsley

Instructions:

• Sprinkle the zucchini lightly with kosher salt and put in a sieve for 15 minutes. Spare 6 tomatoes and quarter them. The rest of the tomatoes will go in a blender to be puréed smooth. Strain in a small sauce pot and gently start warming up. Heat up a medium sized pan, sprinkle the salmon fillets with salt on both sides. Sear on one side gently and cook all the way though, approximately 4 minutes. Transfer onto a plate, and squeeze lemon juice. Squeeze all the excess moisture from the zucchini and fluff gently. In the same pan that the fish was cooked, add a splash of olive oil and sauté the zucchini for 2 minutes on high heat. Add the garlic and lemon zest and keep warm. Turn the heat up on the tomato passata and bring it to almost simmering temperature. Turn off the heat, add the butter and whisk in to incorporate. Check for seasoning and serve with fish fillets and trifolati.

Crispy Zucchini Flowers Stuffed with Mascarpone and Crab with Saffron Emulsion

By Chef Deniz Tarakcioglu

Ingredients:

• 6 zucchini flowers
• 200mL Dungeness crab meat, cooked and shelled
• 100mL mascarpone, room temperature
• 1 lemon, juice and zest, plus a few wedges to serve with
• 2 egg yolks
• 30mL chopped fresh dill
• 200mL mayonnaise
• 0.5g Spanish or Persian saffron
• 250mL all purpose flour, 100mL extra for dusting
• 250mL ice cold light beer

Instructions:

• In a medium sized bowl, mix the crab meat, lemon zest, yolks and mascarpone until combined. Transfer into a piping bag with a large tip and pipe into zucchini blossoms and close the tip. Refrigerate for 20 minutes minimum. Bring 30mL of water to a boil and steep saffron until a vibrant color is achieved. Mix the saffron tea into mayonnaise with the juice of 1 lemon. Bring 3" of vegetable oil to 350F in a deep, large pot. In a medium sized bowl, mix beer and flour together. Dust the blossoms in the all purpose flour, dip in batter, shake off the excess and fry until golden brown and heated through. Serve with mayonnaise and lemon wedges.

French Crepes with Blueberry Caramel and Citrus Chantilly

By Chef Deniz Tarakcioglu

July 15th, 2021

Ingredients:

• 250mL flour
• 2 eggs, beaten
• 1/2 cup of milk
• 1/2 cup of water
• 30mL butter, melted
• 2mL salt
• 100mL blueberries
• 100mL sugar
• 100mL cream
• 50mL butter
  
  For the Chantilly
• 200mL heavy cream
• 1 orange, zest and juice
• 10mL vanilla paste
• 50mL icing sugar, plus more to serve

Instructions:

• In a large bowl, whisk flour and eggs together. Gradually whisk in the milk and the water. Finally combine with salt and melted butter, rest for 10 minutes. Heat up a crepe pan (around 6" diameter), and pour 65mL of the batter and tilt the pan so the batter is evenly distributed. Once lightly brown on the first side, flip to finish cooking with a spatula - it should take about 1 minute each side. In a medium sized bowl, whisk heavy cream, icing sugar, vanilla, zest and juice of an orange until soft peaks are achieved. Keep cool. When all crepes are cooked, fold them into quarters and stack - keep warm. Heat up a medium sized frying pan, add all the sugar and cook until light brown. Add blueberries and cook until they are burst. Add in cream and slowly contain by whisking. Turn off the heat and whisk in the butter. Season with a pinch of salt. Assemble the plate with caramel, crepes, chantilly, icing sugar and more fresh blueberries.

Grilled Venison Chop with Blueberry Vin Cotto and Sage, Roasted Radishes

By Chef Deniz Tarakcioglu

July 15th, 2021

Ingredients:

• 2 x 10oz venison loin chop
• 10mL juniper berries, crushed
• 1 star anise, powdered
• 2 cloves, crushed
• 20mL black pepper, coarse ground
• 200mL of local blueberries
• 100mL chicken stock
• 200mL red wine
• 20mL balsamic vinegar
• 5 sage leaves
• 50mL butter
• 10 large breakfast radishes
• 2 thyme sprigs

Instructions:

• Heat your grill on high until very hot. Salt the venison loins liberally and rest for 5 minutes. Combine juniper, cloves, black pepper, anise and rub the meat until nicely coated. Grill venison chops 3 minutes per side and transfer onto a wire rack. Keep warm. In a medium sized sauce pot, combine red wine, thyme and sage, and reduce by half. Add balsamic, stock, blueberries and reduce by 2/3. In a separate pan, heat up olive oil, season the radishes with salt and pepper and roast for about 4 minutes until nicely caramelized and cooked through, with an al dente texture. Transfer and purée the sauce in a blender and strain from a fine sieve. Whisk in the butter and brush on the venison chops, and serve.

Fresh Herb Marinated Lamb Chops with Braised Black Kale and Anchovies

By Chef Deniz Tarakcioglu

July 8th, 2021

Ingredients:

• 1 rack of local lamb, cut into 7-8 chops
• 10 mint leaves
• 30mL chopped parsley
• 1 lemon, sliced
• 3 sage leaves
• 10mL oregano
• 10mL cumin seeds
• 10mL paprika
• 5 cloves of garlic, puréed
• 1 bunch of black kale, fibrous stalk removed and leaves sliced thinly
• 10 anchovies, minced
• 10mL chili flakes
• 100mL white wine
• 100mL passata or san marzano tomatoes, crushed by hand
• Crusty bread

Instructions:

• In a large bowl, combine lamb chops, mint, parsley, lemon slices, sage, oregano, paprika and half the garlic with a generous splash of extra virgin olive oil. Marinade for at least 4 hours. In a medium sized sauce pot, sauté garlic and chili flakes in olive oil until lightly browned. Add kale leaves and anchovies and cook for a further 1 minute. Add white wine and reduce by half. Add tomatoes, turn on medium low, cover with a lid and cook for 30 minutes, checking occasionally, so it does not catch in the bottom. Heat your grill on high until very very hot. Sprinkle the lamb chops with salt and grill 2 minutes on each side, or until desired doneness is achieved. Rest for 5 minutes, and grill your bread in the meanwhile. Serve on room temperature braised kale with crusty bread on the side.