Category: Recipes

See Koppert Cress’ recipe for Kaffir Lime Leaves Powder:

INGREDIENTS

• 1 punnet Kaffir Lime Leaves

EQUIPMENT

• Microwave
• Blitzer

METHOD

• Place the Kaffir Lime Leaves on a plate.
• Place them in the microwave for 3 minutes until they are crispy and dry.
• Place the crispy Kaffir Lime Leaves in a blitzer and blitz them for 1 minute to powder.
• Remove the powder from the blitzer and reserve in a bowl until use.

STORAGE TIPS

• To avoid discolouration and flavour loss, store in vacuum liner bags in the freezer.

Brought to you by our partners, Koppert Cress. 

---

BECOME A WORLDCHEFS PARTNER

Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.

See Koppert Cress’ recipe for Sechuan Buttons Sugar:

INGREDIENTS

• 1 punnet Sechuan Buttons
• 200 gr caster sugar

EQUIPMENT

• Dehydrator machine
• Blitzer

METHOD

• Remove the green part of the Sechuan Buttons.
• Pour the sugar and Sechuan Buttons in a blitzer.
• Let it blitz for 20 seconds, until it become a kind of a soft mix/paste.
• Put the paste on a dehydrator plate and dry it out in a dehydrator machine.
• Once dry , blitz the sugar once again until it turn to a light powder.
• Reserve until use.

Brought to you by our partners, Koppert Cress. 

---

BECOME A WORLDCHEFS PARTNER

Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.

See Koppert Cress’ recipe for Lychees Shiso Green Granita:

INGREDIENTS

• 1 tin of  567 gr lychees in syrup
• 4 punnets Shiso Green
• 1 Shiso Leave Green     

METHOD

• Drain the lychees in a bowl, keeping the juice.
• Put the lychees in blender and add the freshly cut Shiso green.
• Blitz until nice and smooth and add the juice.
• Blitz again for 10 sec
• Pour in a bowl and place in the freezer until frozen.
• To make the granita, use the back of the spoon to scrap the frozen block.
• Serve straight away.

Brought to you by our partners, Koppert Cress. 

---

BECOME A WORLDCHEFS PARTNER

Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.

See Koppert Cress’ recipe for Sechuan Buttons Shot:

INGREDIENTS

• 1 punnet Sechuan Buttons
• 1 bottle tonic water  
• Sechuan Button Sugar to dip the glass rim of the glass shot

METHOD

• Dip the rim of shot glasses in water and Sechuan Sugar (recipe).
• Then, place the glasses in the freezer until use.
• Place each Sechuan button at the tip of a bamboo skewer and place them inside the frozen glass shots.
• Fill the shot glasses with Tonic water.
• Serve, ask your guests to chew the sechuan button first, on both side of the mouth and to swallow.
• Ask them to rinse their mouths with the very cold tonic water.
• Enjoy the experience! (Ps: add some gin to the water if you wish)   

Brought to you by our partners, Koppert Cress. 

---

BECOME A WORLDCHEFS PARTNER

Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.

See Koppert Cress’ recipe for Sechuan Buttons Syrup:

INGREDIENTS

• 1 punnet Sechuan Buttons
• 150 gr caster sugar
• 100 ml water

EQUIPMENT

• Blitzer

METHOD

• Remove the green of the Sechuan Buttons.
• Put the sugar and Sechuan Buttons in a blitzer.
• Blitz for 20 seconds to blend correctly, it will give you a wet sugar, kind of paste.
• Take 30 gr of the paste and add 100 ml water in a pan.
• Wisk it in a pan and bring it to boil.
• Boil it for 3 to 4 minutes and keep whisking.
• Pour the Sechuan Button Syrup in a bowl until use.

Brought to you by our partners, Koppert Cress. 

---

BECOME A WORLDCHEFS PARTNER

Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.

See Koppert Cress’ recipe for Quail Eggs Tahoon Cress:

INGREDIENTS

• 9 pieces hard boiled quail eggs
• 1 tbsp melted Tahoon Cress butter                          
• 2 tbsp dryed Tahoon Cress   
• ½ punnet Tahoon Cress
• 1 tbsp Tahoon oil

METHOD

• Toss the hard boiled quail eggs in the melted butter
• Toss the eggs in the dry Tahoon
• Serve the eggs with fresh Tahoon and finish with a drizzle of Tahoon Cress oil.

Brought to you by our partners, Koppert Cress. 

---

BECOME A WORLDCHEFS PARTNER

Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.

See Koppert Cress’ recipe for Bonbon Sansho Leaves:

INGREDIENTS

• 40 gr goat’s cheese
• 6 large green olives
• 12 Sansho Leaves       
• 100 ml sparkling water
• 70 gr Tempura mix
• Vegetable oil to fry

METHOD

• Put the goat cheese in a piping bag.
• Cut the olive through the middle (vertically).
• Fill each half olives with the goat cheese and one leave of Sansho Leaves.
• Put the other half of the olive back on top so you get another ‘whole’ olive.
• Pour the tempura batter in a bowl and add mix in slowly the sparkling water.
• Dip the olives in the batter and fry them in a medium hot oil.
• Place the “BonBon” on a board and top with Sansho Leaves.

Brought to you by our partners, Koppert Cress. 

---

BECOME A WORLDCHEFS PARTNER

Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.

See Koppert Cress’ recipe for Zallotti Infused Vinegar:

INGREDIENTS

• 3 pieces Zallotti blossom
• 220 ml white vinegar

METHOD

• Pour the white vinegar into a pan and add the Zallotti Blossoms to it.
• Bring to boil for 2 minutes and take off the heat.
• Place a plate or cover on top of the pan and let infuse until completely cold.
• Pour in a jar and reserve until use.

Brought to you by our partners, Koppert Cress. 

---

BECOME A WORLDCHEFS PARTNER

Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.

See Koppert Cress’ recipe for Cocktail Cardamom Leaves and Apple:

INGREDIENTS

For the Cardamom Leaves concentrate juice: 

• 10 Cardamom Leaves
• 200 ml water

For the cocktail: 

• 50 ml  concentrate of Cardamom leaves juice 
• 250 ml Apple juice
• 10 gr Cardamom sugar for the rim of the glass

EQUIPMENT

• Blitzer

METHOD

• Cut 10 Cardamom Leaves in pieces.
• Put the Cardamom Leave pieces and the water in the blitzer.
• Let it blitz for 2 minutes.
• Separate the juice and the pulp with a sieve.
• Pour the concentrate in a bottle.
• Mix together 50 ml of Cardamom juice and the Apple juice.
• Dip the rim of the cocktail glass in water and Cardamom Leaves Sugar.
• Pour the mixture of apple juice and concentrate in the cocktail glass.
• Slice 1 Cardamom Leave in half and place it in the glass.
• Serve.

Brought to you by our partners, Koppert Cress. 

---

BECOME A WORLDCHEFS PARTNER

Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.