Tag: Koppert Cress

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. 

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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. 

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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. 

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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. 

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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. 

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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. 

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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. 

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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. 

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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. 

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BECOME A WORLDCHEFS PARTNER

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

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See Koppert Cress’ recipe for Tahoon Cress Flavored Butter:

INGREDIENTS

• 200 grams soft unsalted butter
• 2 table spoons Tahoon cress pulp (remaining of the tahoon cress oil process)

METHOD

• Soften the butter to “pommade” stage.
• Add the Tahoon Cress pulp and mix well.
• Let set and serve.

Brought to you by our partners, Koppert Cress. 

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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.