Recipes
Created for Sa company by 2* Michelin chef SANGHOON DEGEIMBRE (2* L’air du temps)
Textures of cabbage / sesame oil / soy- and prune sauce
Serves four
step #1 : fried cabbage
1/2 cabbage
200 g poultry stock
20 g butter
salt to taste
Wash the cabbage and cook it in the stock for 20 minutes. Then fry it in a buttered pan until it colours slightly golden. tip for professionals : It is possible to dry the rest of the leaves and mix them to powder and use it to upgrade the dish (dry in the oven at 60°).
step #2 : fermented cabbage
1 Chinese cabbage
2 carrots
1 clove of garlic
2 slices of ginger
1/4 daikon radish
1/2 bunch of spring onions
Wash all vegetables and cut them in half. Leave them in salted water (1 liter of water for 100 g salt) for one night. Drain the vegetables and arrange them in a glass jar with slightly salted water. Close the jar and keep for 2 à 3 weeks at room temperature.
step #3 : raw cabbage
50 g raw cabbage, washed and cut into fine julienne
Make a vinaigrette with:
20 g omija vinegar
10 g soy- and prune sauce
10 g sesame oil
Mix the cabbage and the vinaigrette
step #4 : plating
Arrange every texture of cabbage in a bowl.
Carrots, algues, sesame oil, rice syrup
serves four
step #1 : orange carrots
20 orange baby carrots of Paris market carrots
20 g rice syrup
5 g chilli paste with anchovy
Wash and blanch the carrots. Warm up the rice syrup and chilli paste in een pan until it is a smooth emulsion and stir the carrots in it.
step #2 : pickled purple carrots
8 purple mini-carrots
Prepare the pickles.
Cook in a pan: 50 g sugar
100 g white vinegar
150 g water
Pour over the washed and finely sliced carrots. Set aside.
step #3 : white carrots
2 white carrots
20 g butter
Cut the carrots in 2 and fry them in butter. Cut in pieces of 3 cm.
step #4 : top of carrot juice
275 g blanched tops of carrots
325 g water
30 g sesame oil
salt to taste
Mix everything together in the Thermomix and sieve.
step #5 : carrot crème, sesame
300 g carrots
300 g poultry stock
30 g sesame oil
Wash and peel the carrots, cook them in the stock, mix finely.
step #6 : condiment: algues
8 g dry wakame soaked in water, carefully drained and crushed.
45 g butter
35 g finely chopped shallot
80 g tops of carrots, blanched and finely chopped
3 g prune sauce
Sauté with butter, add the prune sauce and allow to cool down.
step #7 : plating
Pour the green juice in a bowl, add the algues and carrots, decorate with seaweed crisps.
Beans, potatoes, Jeju fish sauce
serves four
step #1 : the beans
200 g French beans
Blanch and cut in pieces of 1 cm
200 g sword beans
Blanch and cut in very fine slices.
Prepare the pickles. Cook in a pan :
50 g sugar
100 g white vinegar
150 g water
Pour over the blanched beans. Set aside.
step #2 : condiments: herbs and fish sauce
20 g basil oil
80 g grapeseed oil
6 g dill
6 g green shiso
20 g spring onion
2 g mint
30 g fish sauce
Crush all the herbs and mix all ingredients.
step #3 : herb-steamed potatoes
15 baby potatoes
70 g aromatic herbs (persil, shiso, sage, thyme, etc…..)
Cook the potatoes in salt water.
Fill the bottom of a steamer with the herbs.
Cut the potatoes in 4, put them in the steamer and steam for 4 minutes.
step #4 : plating
Spice up the beans with the condiments, arrange in a bowl, add the potatoes. Decorate with fresh herbs (nasturtium or shiso leaf, …).
Risotto of brown rice
serves four
step #1 : the risotto
500 g rice
80 g chopped shallot
625 g poultry stock
80 g butter
60 g soy and prune paste
10 g chilli paste with mushrooms
70 g butter
Cook the rice as a pilaf rice, moisturize at the last moment, add the soy paste and the chilli paste, finish it as a risotto, end adding butter.
stap #2 : cooked cream
500 g cream
250 g mascarpone
125 g greek yogurt
Cook as a beurre noisette.
75 g egg white
Mix until you obtain a homogeneous mass.
stap #3 : plating
Arrange the risotto in a bowl, decorate with the cream and fine slices of raw shallots and fresh nuts.
Plum dessert
serves four
step #1 : marinated plums
5 small plums
500 g water
100 g sugar
60 g plum vinegar
Make a sugar syrup with water, sugar and plum vinegar. Cut the plums in half, remove the stones and pour the syrup over them. Use the syrup to make plum jelly. Cut the plums in fine pieces.
step #2 : plum jelly
250 g mashed plums
190 g plum syrup
125 g sugar
8 g agar agar
Blend everything, cook and mix finely.
step #3 : pepper and chilli sherbet
1 kilo mashed peppers
150 g sugar
150 g glucose
10 g maltodextrine of tapioca
60 g chilli paste with plums
35 g plum vinegar
Mix all ingredients, cook and pour into a Pacojet pot or a sherbet mixer. Put in the freezer.
step #4 : plating
Arrange nicely in a bowl.