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Recipes

Goat’s cheese and leek ash truffle, beetroot textures, nasturtium pesto

10/12/2021

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Leek Ash
Take individual pieces of leek and spread them on a grill pan. Put under a very hot grill until completely burned and black on both sides. Remove and pound in a mortar and pestle until turned to a fine ash.

Beetroot pickled
Ingredients:
20 g salt
30 g brown sugar
200 ml water
Aromatics optional (Star anise, chilli flakes, cinnamon, caraway seeds, etc.)

Method:
In a pot mix together the brown sugar, salt and water and bring to a simmer with the chosen aromatics. Allow the liquid to cool completely and add very thinly sliced raw beetroot. Allow to pickle for at least 48 hours and use as needed.

Nasturtium pesto
Ingredients:
200 g Nasturtium leaves
75 g Sunflower seeds
75 g Pumpkin seeds
400 ml Organic canola seed oil or a mildly flavoured extra virgin olive oil
100 g Fresh parmesan or pecorino cheese very finely grated (if possible use a Microplane)
3 Garlic cloves
Freshly ground black pepper
Ground Sea salt,

Method:
Roast the seeds in a moderate oven until golden, than leave to cool completely. In the meantime wash the Nasturtium leaves thoroughly and place in a salad spinner to remove as much water as possible. Now coarsely chop the leaves and the garlic cloves. Mix all the ingredients from stage 1 and 2 in a food processor or with a hand blender while adding the oil. Add the grated cheese and incorporate. Adjust the seasoning with salt and pepper to your liking. Stored in dark preserving jars and kept in a refrigerator the pesto should last for one month
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Smoked Octopus Terrine, Apple, Elderflower , Saffron, Black Garlic and Squid Ink

17/5/2021

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​Smoked Octopus Terrine with Apple pickled in Elderflower Vinegar, Saffron Aioli, Black Garlic and Squid Ink Aioli, seasonal Herbs
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List of ingredients: 

Octopus
40 ml rapeseed oil
15 g garlic peeled and thinly sliced
4 branches of thyme
4g fine sea salt
6g sugar
600g octopus
Wood dust for smoking (ideally apple wood)
 
Apple pickled in Elderflower Vinegar
1 granny smith apples
30 ml sweet elderflower vinegar
 
Saffron Aioli
1g saffron chopped very fine
100ml fish stock
Modified starch for thickening
60ml Mayonnaise
 
Black Garlic and Squid Ink Aioli
1 Head of Black Garlic peeled
1 Tbsp. of Squid Ink
1 Tbsp. of Dashi Vinegar
Modified starch for thickening
60ml Mayonnaise
 
To finish
Seasonal Flowers and Leaves
Herb or good Rapeseed Oil


Method of preparation:
Octopus
  • Bring a large pot of water to the boil. Add the octopus cook for 30 seconds and plunge into ice cold water. Repeat twice more. Leave to cool.
  • Gently smoke the octopus (optional, if you do not have the equipment or time exclude this step) in a smoker or smoke box for 4 to 5 minutes, smoking adds another dimension to this dish
  • Combine the oil and garlic a saucepan and simmer over a gently heat until the garlic begins to turn golden. Now add the thyme and allow to cook for a further minute. Remove from the heat and allow to cool.
  • Mix the salt, sugar together. Season the octopus with the mixture, place into a vacuum bag. Add the cooled oil and seal.
  • Place in a water bath at 78 ˚C and cook the octopus for 6 hours
  • Remove the vacuum bag from the water bath, open the bag and remove the octopus reserving the juice
  • Allow the octopus to cool slightly until cool enough to handle
  • Now remove all the tentacles slicing the thicker parts and the head lengthways into strips
  • Layer all the octopus’s meat into a terrine mould lined with clingfilm big enough to hold all the meat, close over the clingfilm and cool while compressing the terrine with a heavy weight on top of it until fully chilled
 
Apple pickled in Elderflower Vinegar
  • Finely dice the apple into a bowl containing the vinegar combine and allow to infuse for 20 minutes
 
Saffron Aioli
  • Place the saffron into the fish stock and reduce 10ml. Allow to cool.
  • Once cold add modified starch to thicken to a gel.
  • Place mayo into a blender and add saffron mix whilst blending. Remove and set aside until required
 
Black Garlic and Squid Ink Aioli
  • Place everything apart from the mayonnaise in a blender and mix to a fine thick gel.
  • Now add the mayonnaise and blend until well combined. Remove and set aside until required.
To finish
  • Remove the terrine from the mould and clingfilm and slice into even sections as in the picture.
  • Garnish with the Apple, Aioli’s, seasonal Flowers and Leaves and finish with an Herb or good Rapeseed Oil.
  • Use the liquid left behind from marinating the apple and brush onto the terrine for a shiny finish and extra flavour.
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Three-cornered leek and potato soup

23/4/2021

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In my spare time I enjoy foraging, and little did I know when my father took me picking wild mushroom at the age of six that I would end up living in Ireland, in the beautiful village of Oughterard, collecting many other wild foods apart from mushrooms. Right now, there is an abundance of three-cornered leek, a member of the onion and garlic family. Using it in this potato soup results in the most comforting bowl of deliciousness, with a subtle flavour of sweet onion and a hint of green pea. The soup is very simple to make and perfect for this time of year, and if you cannot find three- cornered leek, then either wild garlic or spring onion is a great substitute.

Simple potato soup with a little wild twist      Serves four

Ingredients:
25g butter, and extra for the bread
1 small white onion, peeled and sliced
3 (250g) medium size potatoes, peeled and diced
600ml light chicken or vegetable stock
250g three-cornered leek, finely sliced (or wild garlic or spring onion)
130g natural yoghurt (I use Velvet Cloud sheep’s milk yoghurt)
Salt and pepper

To finish:
40g air-dried ham, or Parma ham, torn
Three-cornered leek flowers
Rustic sourdough loaf
A splash of high quality cold pressed Irish rapeseed oil

Method:
  1. Heat the butter in a medium size saucepan and sweat the onion over a gentle heat until soft.
  2. Stir in the potato and pour in the stock and bring to a gentle simmer.
  3. Cook until the potato has fully softened and add the three-cornered leek.
  4. Simmer for a further three minutes, then add the yoghurt and blend with a handheld mixer or jug blender, until totally smooth.
  5. Season to your liking with salt and white pepper.
  6. Finish with the air-dried ham, or Parma ham, rapeseed oil and some of the three cornered leek flowers.
  7. Serve with fresh buttered sourdough bread.

Chef’s tip: Using yogurt instead of cream will give you richness without the calories, but ensure the yogurt is added at the end of cooking, to prevent the soup from splitting.

My recipe appeared in the Irish Times Online on April 20th 2020 as part of the Kitchen Cabinet series, a collection of recipes from chefs who are members of Euro-toques Ireland who have come together during the coronavirus outbreak to share some of the easy, tasty things that we like to cook and eat at home
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Easy Peasy Soup

19/2/2021

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Soup – Easy Peasy Soup 25 Portions

For the ham hock
1 ham hock 
½ carrot, peeled 
½ celery sticks 
1 onion, peeled 
1 garlic clove, peeled 
1 bay leaf 
2 sprigs of thyme 
2 branches of parsley

For the soup
Knob of butter or splash of vegetable oil 
3 onion, peeled and diced 
3 garlic clove, peeled and crushed
400 g potato peeled and diced
800 g frozen peas  
1 bunch of tarragon, chopped 
2.5 litre vegetable stock
salt and freshly ground black pepper
 
For me mustard cream
150 ml whipping cream
150 g crème fraich
2 tablespoon coarse—grain mustard 
1 bunch of tarragon, chopped
 
Prepare the ham hock ahead of the soup — Place all the ingredients in a Pressure cooker and cook for 1.5 hours, or until the meat falls off the bone or you can pull the bone out. Leave to cool and then pick all the meat off the bone and shred. Set aside.
Heat a large saucepan with a little butter or vegetable oil and sweat the onion over a gentle heat until soft, then stir in the garlic and potato and then pour in the hot stock and return to the boil. Cook until potato have softened, add the peas and tarragon and allow to simmer for a further 2 minutes Whizz the mixture in a blender until smooth and season to taste with salt and black pepper.
Whip the cream until soft peaks form, but do not over whip, otherwise the cream will split when the other ingredients are added.   Whisk in the wasabi and then the mustard and finish with the chopped tarragon.
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Jerusalem artichoke Soup with crispy pancetta and sourdough (Serves 4-6)

29/1/2021

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​Soup
Ingredients:
400g Jerusalem artichokes
30g Butter
1 bunch spring onion finely sliced (white for soup, green for garnish)
1 garlic glove sliced
400ml vegetable stock
80ml cream
Salt and white pepper to taste

​Method:
To make the artichoke soup, peel the artichokes and place them in cold water so they don't discolour. When all the artichokes have been peeled, drain off the water and finely slice them crossways. Melt the butter in a stainless-steel pot with the spring onion and garlic. Add the artichokes, salt and pepper and sweat over a very low heat until the artichokes are cooked to the point where they are starting to break up (do not allow the artichokes to brown). Add the vegetable stock bring to a light simmer and blend to a fine cream-like consistency. Season to taste. (When reheating the soup you must make sure you never allow the soup to come to the boil.)
Garnish
Ingredients:
40g pancetta sliced
10ml vegetable oil
50g sourdough bread
10ml olive oil
1/2 bunch chives very thinly sliced

Method:
Cut the pancetta into pieces 3 mm square x 3 cm long. Place them in a frying pan with the vegetable oil and fry until cooked.
Cut the bread into batons the same size as the lardons and fry them in the olive oil to make croutons.
 
To finish:
Reheat the lardons and croutons in a frying pan with the extra olive oil and set aside. In a saucepan bring the soup to the heat and froth it up with a hand blender. Pour the soup into a serving bowl and scatter over the bread batons and lardons, finish with the chives and green of spring onion serve.
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Wild Mushroom Focaccia

4/11/2020

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Putting Girolles to good use, Wild Mushroom Focaccia with Porcini dust, Thyme, Treacle, Pumpkin Seeds and a drizzle of Donegal Rapeseed Oil.
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Recipe makes two standard size 2lb loafs or two trays of Focaccia as in the pictures

Ingredients: 

1 kg strong white flour and some extra for dusting 
200g treacle 
550ml tepid water 
3(21g) sachets yeast 
30ml rapeseed or extra virgin olive oil 
100g pumpkin seeds 
30g dry wild mushrooms powdered (use a spice grinder for this) 
20g thyme leaves picked 
20g salt 
50g fresh wild mushrooms 
A few young thyme Sprigs 
Some more rapeseed or extra virgin olive oil for the top of the focaccia 
Some Maldon sea salt 

Method: 
  • In a measuring jug combine the water, treacle, yeast and mix well. 
  • Pour the mixture in a very large bowl, add the flour, pumpkin seeds and oil. 
  • With your hands bring all the ingredients together, tip the mixture on a large clean surface which has been dusted with flour. 
  • Knead the dough for about 4 minutes return to the bowl and proof in a warm area of your kitchen covered with a clean kitchen towel until doubled in size 
  • Knock back the dough, cover the bowl with Clingfilm and proof in the fridge over night 
  • The next day the dough should have doubled again. 
  • Remove the bowl from the fridge and allow to sit at room temperature for 2 hours 
  • After this time knock back the dough again and add the thyme leaves and the mushroom dust 
  • Tip out the dough on a large clean surface which has been dusted with flour. 
  • Knead the dough with the added ingredients for about 5 minutes. 
  • Brush two small size deep roasting trays with oil and dust with a little flour 
  • Shape the dough to fit the trays and place in the same 
  • Place little dents in the dough at equal intervals with your fingers 
  • Into the dents place the fresh mushrooms and thyme sprigs alternating both 
  • Proof the dough again in a warm place of your kitchen covered with a clean kitchen towel until doubled in size 
  • In the meantime preheat a fan assisted oven to 200°C 
  • Drizzle the dough with some oil and sprinkle with the sea salt 
  • Bake for 15 to 20 minutes 
Turn the loafs out of the tins onto a wire rack and tap for that hollow sound and allow cooling if you are able to resist.
Enjoy with any savoury topping of your liking.
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​Happy Baking...............
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Chocolate Tart, sour cherry and elderberry compote, lavender cream, nasturtium filled with lemon curd

24/9/2020

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Chocolate tart filling   
Ingredients:
260 g dark chocolate (260 g)
195 g butter (195 g)
4 egg yolks ( 4 unit)
2 eggs ( 2 unit)
110 g sugar (110 g)
2 shots of Baileys (2.5 unit)

Method:
Melt the chocolate and butter in a bowl
Whisk together the sugar and eggs
When the chocolate mix is melted add to the egg mix, whisk all ingredients well and add the Baileys
Pour into precooked pastry case
Bake at 150°C for 10 minutes then 120° for another 10 minutes
Allow to cool and portion

Lemon curd  
Ingredients:
140 g sugar
100 ml of lemon juice
2 eggs
1 egg yolk
200 g butter
0.7 of a leave of gelatin

Method: 
Juice enough lemons to produce one litre of liquid
Combine the eggs and sugar in a large bowl, add the lemon juice and mix well
Place bowl over a saucepan of simmering water, do not let the water touch the bottom of the bowl
Whisk well for a couple of minutes then every so often
When the mix has thickens enough add the butter bit by bit until all incorporated
Half the way through incorporating the butter add the softened gelatin Place in sterilised gars, cool and use as required (keeps in the fridge for 2 weeks)
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  • Home / About Me
    • About Me
    • CV
    • Volunteer Experience
  • Teaching and Learning
    • Philosophy Statement
    • Research and Publications
    • Educational Field Trips
    • Conferences
    • Demonstrations
    • Lesson Plans
    • Reusable Learning Object and Assessment Tool
    • Assessment
  • Blogs
    • Education
    • Recipes
    • Foraging
  • Contact