Recipes

A Recipe by Alex Atala

King of Brazilian cuisine, Alex Atala gives FOUR’s International edition a recipe for palm heart fettuccine with coral butter and glazed shrimp…

Serves 4 Ingredients Coral butter 500g of shrimp 30ml of olive oil 3 garlic cloves 400g of creamy butter 300ml of water Fettuccine 1,3kg of palm hearts in the form of fettuccine 12 cleaned big shrimpwith the tail Salt Black pepper Method Mince the garlic then fry it in olive oil before adding the shrimpheads. Mix the heads until they release their coral (which adds colouring and flavour to the butter). Continue this process for 5 minutes. Transfer the heads to a deeper pan and de-glace the frying pan well with a bit of water and add to the deeper...

February 12, 2012

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A Recipe by Joan Roca…

Grilled sole with Mediterranean flavors

Ingredients Manzanilla olive emulsion 250g pitted manzanilla olives 150g of water from the olives Pine nut emulsion 100g of pure pine nut pasta 100g of extra virgin olive oil 100g of water Orange emulsion 500g orange juice 50g of glucose Arbequina olive oil Bergamot emulsion 150g of water 1 grated peel bergamot 150g of bergamot juice 3g of agar-agar Arbequina oil Fennel emulsion 300g fennel juice smoothie 3g of agar-agar Extra virgin olive oil Isomalt sweets 200g Isomalt sugar Extra virgin olive oil Sole 2 Whole Sole Sunflower...

December 31, 2011

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A Recipe by Joan Roca

A steak tartare by the mastermind, Joan Roca…

Ingredients Steak tartar 110 grams sirloin 10 grams minced capers 10 grams minced sweet pickles 5 grams minced onions 5 grams mustard mayonnaise Tabasco sauce Worcestershire sauce Salt and freshly ground black pepper Mustard ice cream 500 g cream 100 g of egg yolk 2 g salt 50 g of old mustard 3 gelatin sheets Bread soufflé 250 grams hight-gluten flour 250 grams low-gluten flour 10 grams brewer’s yeast Lemon and caper preserves 100 g of lemons 100 g of sugar 50 g of pickled capers Spicy tomato compote 40g sugar 20g vinegar 300g tomato...

December 31, 2011

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