Contents
Hoʻomaka: Petals o Saint-Jacques a me ka mango me ka pepa Espelette
Hoʻomākaukau: 15 mau minuke.
12 scallops nui (ua hoʻoheheʻe ʻia a hoʻoheheʻe ʻia a hoʻomaʻemaʻe ʻia e ka mea kūʻai iʻa a me ka ʻaʻa ʻole)
1 mango nui, pala akā paʻa o ka maikaʻi maikaʻi
1 lemona hookipa
3 tbsp. punetune ʻaila wōnati
ʻO ka pauka pepa Espelette
Pua paʻakai
E holoi a hoʻomaloʻo maikaʻi i nā scallops i kahi kāwele kī maʻemaʻe ma mua o ka ʻoki ʻana iā lākou i ʻekolu mau ʻāpana mānoanoa. E kau i ʻelua scallops ʻokiʻoki ma kēlā me kēia pā. A laila ʻili a ʻokiʻoki i ka mango i carpaccio, e ʻoki like me ka pōhaku. E hoʻokaʻawale i ka mango i ʻoki ʻia i nā ʻāpana like āu e kau maikaʻi ai ma luna o nā papa, e hoʻohui i kekahi mau ʻāpana o ka fleur de sel a me kekahi mau pinches o ka pepa Espelette. E kaomi i ka lime, e hui i ka wai me ka ʻaila wōnati a ninini i kahi kahawai lahilahi o kēia mea ʻala ma nā papa. E lawelawe i ke anu.
ʻO ka papa nui: Pan-fried foie gras escalopes me ka fig gratin
Hoʻomākaukau: 10 mau minuke.
Ka kuke ʻana: ma kahi o 30 mau minuke.
800 g o ke akepaʻa duck denervated maka
24 fiku poni nani (ie 4 no ke kanaka)
25 cl o ka vinega balsamic
25 g ke kō
alani
40 g hapalua-paakai pata
Pua paʻakai
Pepa Madagaskar (ke koho)
E ninini i ka vīnega i loko o ka ipu, e hoʻohui i ke kō, ka wai ʻalani a me kahi pepa Madagascar liʻiliʻi i kālai ʻia me ka hoʻohana ʻana i ka nutmeg grater. E lawe mai i ka wela haʻahaʻa a hoʻemi i ka hapalua, ʻo ke kūlike o ka ʻai e pono ke syrupy. A laila e mahana. E puhi mua i ka umu i 200 ° C (th.7). E holoi i ka fiku, e oki i ka hope o ko lakou huelo, aole e ihi. E wehe i kēlā me kēia fiku i ka hapalua a hoʻonohonoho i kēia mau hapa i loko o kahi kīʻaha gratin, wehe i luna. Ma kēlā me kēia fiku, e kau i kahi ʻāpana liʻiliʻi o ka pata semi-salted, e hoʻomoʻa no 10 mau minuke, a laila e waiho i lalo o ka pahu a waiho i ka ʻeleʻele ma kahi o 5 mau minuke.
E ʻoki i ke ake i loko o 12 cutlets, e hoʻomoʻi iā lākou me kahi fleur de sel liʻiliʻi a me ka pepa Madagascar i ʻoki maikaʻi ʻia (nutmeg grater). I loko o kahi pā wela nuiʻole, e kau i nā cutlets i ka wela nui a me ka momonaʻole, e waiho i 1 i 2 mau minuke ma kēlā me kēiaʻaoʻao,ʻo ka manawa eʻeleʻele ai. E kau ma luna o ka pepa hoʻoheheʻe ma mua o ka lawelawe ʻana ma luna o nā pā wela me kahi kiʻi fiku liʻiliʻi a me kahi kīʻaha. E lawelawe koke.
Mea ʻai: ʻO nā verrine hua maloʻo me ka yogurt hipa i ka ʻaila ʻoliva vanilla
Hoʻomākaukau: 10 mau minuke.
Ka kuke ʻana: ma kahi o 3 mau minuke.
900 g o ka waiu waiū hipa maloʻo
6 fiku maloo palupalu
6 mau apricots maloʻo maloʻo (ʻaʻohe kala)
6 nui, palupalu loa Agen prunes
2 tbsp. ʻO nā hua waina Malaga
6 kele. syrup maple
6 tbsp. nā punetune o ka ʻaila ʻoliva vanilla
2 tbsp. wai pua ʻalani
6 tbsp. puna puna ʻalemona
E ʻokiʻoki i nā apricots, pitted prunes a me nā fiku me ka ʻole o kā lākou huelo liʻiliʻi i ʻāpana liʻiliʻi. E hui pū me nā huawaina a me ka wai pua ʻalani. E hoʻokaʻawale i kēia hoʻomākaukau i waena o nā verrines. E hoʻomaloʻo i nā ʻalemona slivered i loko o kahi skillet non-stick; ke kala liʻiliʻi, e wehe iā lākou mai ka wela. E hoʻohui i ka yogurt hipa me ka ʻaila ʻoliva vanilla no 5 mau minuke a hoʻohui i kēia emulsion i nā hua maloʻo. E hoʻopau me ka uhi ʻana me ka syrup maple a kāpīpī me nā ʻalemona i hoʻomoʻa ʻia. E lawelawe koke.