Ski Series - Recipe: Banana Tatin w/ Banana Creme and Passion Fruit Sorbet

by Simon Fernandez of ferdiesfoodlab 

Banana Tatin w/ Passion Fruit Sorbet & White Chock Whisky Sauce - Verbier version

I cobbled this recipe together one evening, sat on the balcony listening to the chatter from the balcony above, and looking over the resort, it was the first week and I hadn't really got a complete menu together, and was stressing out a bit. I've kinda constructed it out of all the desserts I'd made before, and a leftover sauce (whiskey and white choc) I had from the previous night! The flavours go well together, and I developed it a little further for the foodlab menu.

Banana Tatin w/ Passion Fruit Sorbet & White Chock Whisky Sauce - ferdiesfoodlab version

apparatus
swiss roll tin,
ice cream machine / food processor / alpine mountainside

for the banana tatin - (Bake 10-15m @ 200C / G6) 
4 bananas (cut into rounds 2.5 cm long) see tip on ripeness (6 pieces per banana serves 8 @ 3pp)
300g puff pastry cut into 5x5cm squares (35x23)
100g sugar
100g butter
2 tbsp water (optional)

for the banana crème
400ml crème anglaise (custard)
75ml whiskey
125ml white chocolate (broken into small pieces or grated)
banana offcuts from the banana tatins
 
for the passion fruit sorbet 
200ml orange juice
150g sugar
4 star anise
50ml glucose
1 1/2 gelatine leaves
500ml passion fruit juice

banana tatins
Peel the bananas and cut off 3cm from each end. Keep the offcuts for the banana creme, then cut the remaining bananas into six pieces each; each piece should be 2.5cm / 1inch approx.

Pre-heat the oven and put the swiss roll tin in. TIP - This is so it's hot when the caramel hits the tin and the caramel remains liquid.

Lay the banana rounds out flat and cover each with a square of pastry. If you like, trim them so they're neat and round. Personally I like them a little scruffy, and I love a bit of extra pastry ; ) Put them into the fridge until required.

Next make the caramel, put the sugar into a pan, spread evenly and take to a light brown caramel, don't stir it, simply shimmy the pan a little to move it around if required. Remove swiss roll tin from the oven and pour the caramel into it, then add in the tatins banana side down.

If you want to do then sliced lengthways do them at 180C/G4/20-25m.


banana crème
Warm the custard to 80C, then turn off the heat and add the white chocolate, stirring until smooth, then add the whisky.
To make the banana creme, blend the ends of the banana with a dash of milk or cream and then add into the white chocolate and whisky custard blend until smooth. Job done.
 
passion fruit and star anise sorbet
Mix the orange juice, sugar, star anise & glucose in a pan and bring to boil, then simmer for 5mins.
While the juices simmer, soak the gelatine in water, until soft. Remove, and squeeze out the excess water.
Take the mix off the heat and stir in the gelatine until completely dissolved.
Add passion fruit juice, and cool.
Chuck it in an ice cream machine until it's at the desired consistency, or if you happen to be in the Alps, pop the lid on and put it in a drift outside, stirring frequently until set! Then move to the freezer.
Put in fridge for 10 mins before serving so that it softens!!

to serve
Spoon the banana creme onto a plate and spread it in a smooth line, dot with passion fruit. Place a banana tatin at one end and a quenelle of passion fruit sorbet at the other. Serve immediately.

tip: At the start of making the caramel, adding a couple of tablespoons of water helps.  You can add more if you want, it will evaporate off during the process. Spread the caramel mix out evenly to start, don't stir the caramel after that, crystals on the spoon can cause the mix to crystallise.

tip:  If cutting the banana lengthways, a less ripe banana will hold together much better, and complement the  caramel. This is less important if you're cutting it into rounds since they don't present any "falling apart problems" when serving and the sharpness of the mango balances the dessert.

Ski series - Recipe: Rice Pudding w/ Crunchy Sugar Coating

by Simon Fernandez of ferdiesfoodlab 

 

This was another left overs one but came out rather tasty! Big smiles all around except for a 5 year old who flicked a big spoonful of it into his dad's eye, and came very close to . . . .  well what would you do with him? Anyway, given that kids are pretty choosy, I'll take that comment on the chin, or in the eye!! ; )

ingredients (serves 12)
for the rice pudding
2.5L     milk
12     star anise
1kg     pudding rice
1     orange (zest)
450g caster sugar
0.5L     cream

to serve
brown sugar
raspberry syrup

garnish
star fruit
kiwi
physalis peruviana (inca berry)

apparatus
big pot
blow torch
ring mould to serve

rice pudding
Bring milk to boil w/ star anise and then leave to simmer and infuse for about 20 mins.
Add the rice and sugar, bring to the boil and then simmer for 20mins with a lid, adding the orange zest after 10mins.
Check occasionally to make sure it's not dried out. (Add a little more milk if it has!)
Once the rice is cooked, add the cream and mix it through the pudding, heating until it starts to bubble and mixing slowly to get the cream evenly mixed into the pudding.

Don't forget the mix needs to be stiff enough to keep it's shape when you lift the ring mould.
Decorate the plate with syrup then place the empty ring mould. Fill it with rice pudding, flatten the surface a little and coat it with brown sugar.

WARNING: The ring mould will get very hot so remove it before caramelising. Just because it doesn't glow doesn't mean it won't burn!! (As my hostess found out!! - Soooorry, my bad!)

Next set to it with a blow torch until the sugar starts to bubble and caramelise, spread the heat evenly so as not to burn the caramel.

To make fruit syrup put equal amount of sugar and water into a pan and bring to the boil, add the desired fruit and leave to simmer. Don't disturb the fruit once it's in, simply pass through a sieve when the syrup is of the desired consistency and flavour, and it will remain clear.

Ski series - Recipe: Crispy Chicken Skins, garnished w/ Nasturtiums and Cress Shoots

by Simon Fernandez of ferdiesfoodlab 

This tasty little number is something that one of the chefs I was living with in Verbier rattled off at me while we were sat on the balcony of our digs. In fairness I changed it a little to make it look nicer : )

amuse bouche - crispy chicken skins with cress shoots

Sounded nice so I gave it a try. Works for cured meats and sausages, pancetta, Parma ham, bacon, chorizo, pave etc. A honey coating works well with the bacons, and depending on what you're serving, they make a really tasty garnish or amuse bouche. Adjust the cooking time and temperature if you have thicker slice - longer and lower!

balcony view from our digs in verbier

for the crispy chicken skins (serves 4 as an amuse)
skin of 1 chicken
1/2 thumb of ginger
1tbsp cajun seasoning (optional)
1tbsp corn flour
1tbsp honey
squeeze of lime juice
dash of fish sauce

apparatus
2 heavy baking trays that fit into each other
2 sheets baking parchment

crispy chicken skins (200C / 20mins)
Trim off any really large bits of fat, then boil the skin for 10mins with the sliced ginger until the skin is cooked.
Pre-heat oven to 200C
Line the first tray with a baking sheet. Spray - for more even coat - with oil.
Cut the skins in to manageable pieces. Large as you like!
 

Mix cajun seasoning, corn flour then add the skins until all the coating is stuck to them.
Lay out the skins flat on the baking sheet and cover with another baking sheet, then place the second baking tray on top, press everything down flat and place in the oven top shelf for 20mins.

If you don't have heavy baking trays, fill the top one with blind bake ceramics to weigh it down.

Mix the honey, lime and fish sauce thoroughly for the dressing.
Check the skins after 20 mins, they should be golden and crispy, if not, give them another 5mins!
Once ready pat down with kitchen towel, dress immediately then serve.

Ski Series Recipe: Chorizo Crisps w/ Balsamic & Pomegranate Dressing served w/ Oyster Mushroom Noisette

by Simon Fernandez of ferdiesfoodlab

I threw this one together one evening when I realised I'd missed the starter section on my shopping list that afternoon, luckily we were in week 3 and by now I had built up a bit of a larder, had a few stock items, and some backup courses!

Second Attempt - A touch less on the chorizo and next time perfect!

ingredients (serves 4 as a starter)
for the chorizo crisps
200g chorizo (sliced)
50ml white wine
dash of grenadine
1/2 pomegranate (deseeded)
balsamic vinegar (garnish)
cress shoots (garnish)

for the oyster mushrooms
400g oyster mushrooms
150ml Noilly Prat (dry white vermouth or, failing that, white wine)
50g unsalted butter
extra virgin olive oil
parsley to garnish

apparatus
2 heavy baking trays
2 baking sheets

oyster mushrooms
In a large frying pan make the oyster mushrooms noisette as in this post.

chorizo crisps
Make the chorizo crisps the same way as crispy chicken skins [post, and link to come!] just don't boil them, and check them after 15mins!
Mix the pomegranate seeds and the grenadine with a dash of extra virgin olive oil and season with Maldon salt, and a touch of ground black pepper.
Chop a little - 4 or 5 slices - of chorizo into small pieces, and fry in a small frying pan, letting the flavour and the fat seep out. Deglaze with 50ml of white wine and pass through a sieve. Put to one side - it should be a relatively thick and tasty jus : )

Original - Chorizo is perfect, just a little small for crisps!! Use a bigger sausage!

to serve
Lay the chorizo out in a strip, curved if you like. Spoon the pomegranate mix over the chorizo, place the mushrooms next to it and garnish with cress shoots. Serve immediately!