Recipes

Turkish Manti Beef Dumplings with Roasted Garlic Yoghurt, Harissa Brown Butter and Fenugreek

By Chef Deniz Tarakcioglu

Ingredients:

• 200g soft wheat flour
• 2 eggs and 1 yolk
• 300g of ground beef, chuck preferably
• 30mL onion juice
• 4 cloves of garlic
• 20mL of cumin
• 20mL of ground coriander
• 200mL yoghurts
• 10 cloves of garlic, cooked in olive oil until soft
• 50mL mild harissa
• 100mL butter
• 10mL fenugreek leaves
• Dry mint and sumac to serve

Instructions:

• Purée the roasted garlic, add a pinch of salt and mix with yoghurt. In a food processor or bowl, mix the eggs and flour. Knead for about 5 minutes until it comes together. Wrap and rest on the counter for 3 hours.
• In another bowl, mix beef, cumin, coriander, onion juice and garlic until it is a uniform paste. Add salt to taste.
• Stretch the dough with a pasta machine or by a large rolling pin until very thin - almost see through. Cut into 1.5" squares.
• Roll balls out of the meat mix, approximately 10mL or 15g.
• Put each ball in the center of the dough squares and bring all the sides up on top and pinch the folds. Repeat until all the filling and dough is used up.
• Bring a pot of water to a boil and season with salt. When it is at a boil. drop in your dumplings and cook for about 3 minutes, or 5 minutes if cooking from frozen.
• In a frying pan, bring the butter to a golden brown colour and add the harissa. Fry until it colours the oil and splits. Turn the heat off and add the fenugreek leaves.
• On a plate, smear the garlic yoghurt, add the dumplings on top and drizzle with brown butter. Sprinkle with sumac and dry mint and serve.

Fried Crispy Wontons with Pork, Shrimp and Chives, with Sweet and Sour Papaya

By Chef Deniz Tarakcioglu

Ingredients:

• 200g of fatty ground pork
• 10 x 21/25 wild shrimp, cut into chunks
• 50mL chives, thinly sliced
• 20mL fresh ginger, zested
• 2 cloves of garlic, zested
• 30mL soy sauce
• 50mL fish sauce
• 20mL maple syrup
• 1 lime, juice and zest
• 20 wonton wrappers
• 1 ripe papaya
• 40mL chopped cilantro

Instructions:

• In a medium sized bowl, mix pork, soy, shrimp, chives, ginger and garlic until a uniform paste is achieved. Keep the mixture very cold at all times! Rest for at least 1 hour.
• Depending on the size of your wrappers, grab a ball of filling (usually around 20g or 10mL). Pinch the wrapper around the filling to the desired shape and use a light brush of water mixed with a little corn starch (or slurry) as the glue. Make sure all the air is squeeze out. Place in the freezer for 15 minutes.
• Bring a pot of oil to 350F. In another large bowl, lay down slices of papaya, add lime juice and zest, cilantro, fish sauce and maple syrup and marinade for 5 minutes.
• Fry the wontons until they are golden brown and the filling is cooked through, about 3 minutes. Transfer onto a wire rack or paper towels.
• Strain the juice from the papaya bowl and serve it as a dip.

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.