Glass presents global signature dish recipes to enjoy during lockdown
THIS global pandemic has changed our lives momentarily, closing all establishments except those necessary to the very basic function of our daily lives. Luxuries such as dining out or travelling abroad are not possible for the moment, however Glass has handpicked dishes from some of the finest hotels across the globe to let you go on a culinary journey in the comfort of your kitchen. The recipes are categorised varying in cooking ability – easy, moderate and difficult.
The process is very simple it is about mixing all the mixture ingredients together using a big spoon (without the dill and mustard we keep this for the end)
Once it is all mixed up, cover the side of salmon with the mixture making sure that it is spread evenly all over, including the edges. The best technique is to use your hands when spreading the mixture on the salmon and pressing firmly to ensure it sticks.
Leave it between 12 and 24 hours in the fridge, the longer you leave it, the stronger the flavour will be. We would recommend 12 hours to have a light fruity flavour.
After 12 hours, the salmon needs to be washed under running water. Once this is done make sure to dry the salmon well.
Next, spread some Dijon mustard lightly over the salmon, ensuring that it is well covered – the mustard will help the dill to stick to the salmon. Once you have placed the dill on top, leave it to set in the fridge for 2 hours – it will then be ready to slice. It is most enjoyable when thinly sliced.
50g of sorghum (alternatively, regular popping corn can be used)
For the golden beetroot puree: wash the 6 baby golden beetroots to remove any dirt. Then place on foil, drizzle with olive oil, salt and thyme. Wrap the beetroots in the foil and bake at 180°C until soft. Once removed from oven, peel the beetroots and blend until smooth – creating a puree.
For the salt-baked roasted beetroot: begin by combining the eggs whites and salt to form a paste. Cover the 250g of golden baby beetroots and 350g of large red beetroots in 2cm of the paste. Place in a tray with a splash of water covering the tin foil. Bake in the over for 45 minutes at 180°C. Crack open the salt crust and peel the beetroots, and dice the red beetroots.
For the popped sorghum: heat a pan and add olive oil. Pour the sorghum and place the lid on, allowing the grains to pop to form popcorn.
For the duck: sear and cook at 180°C for five minutes until medium rare
Plating the dish: slice the rested duck in half, and dust with beetroot powder. Place the remaining ingredients as per picture.
For the base of the soufflé: boil 300g of milk. Blanch 5 egg yolks, 125g of caster sugar and the dry powders. Separate 171g of the mixture, and place to the side to use for the soufflé. Bake the other half like a pastry cream and set aside in a cool place.
For the soufflé: use the 171g of mixture and pour the kirsch liqueur slowly in. Mount the egg whites with 30g of caster sugar, and then mix the mixture and mould. Bake at 200°C for 8 minutes.
For the morello cherry marmalade: put all the cherries, 150g of caster sugar and the vanilla extract on the sove and stir for 5 minutes.
For the almond ice cream: mix 3 litres of milk, the cream, 960g of egg yolks, 500g of caster sugar and 8 drops of almond flavouring to make a custard cream. Then put it in an ice cream maker.