Foodscapes

Recipe for this Art piece

I thought it would be a good idea to spread the recipe for those who want to create this piece of art
themselves. Thanks to Dirafrost for providing the translations !
Happy cooking !

 

Fresh baked scallops with cockles, coriander, carrot, and lemon & lime
sorbet, drizzled with a mandarin vinaigrette

Fresh baked scallops with cockles, coriander, carrot, and lemon & lime sorbet, drizzled with a mandarin vinaigrette

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients for 4 servings:

1 kg cockles
2 tablespoons of olive oil
8 fresh live scallops
2 carrots
2 yellow carrots
2 purple carrots
2 red carrots
1 small bunch of coriander

Rinse the cockles several times until they are totally free of sand. Steam them for 3 minutes at 100ºC until they open. Sieve the jus obtained and reduce by half on a low heat. Mix whilst stirring with the olive oil.
Take the scallop out of its shell and rinse well with cold water. Cut it in half. Cut the carrots in long slices with a cutting machine or mandoline slicer.  

Marinade for the carrots:

100g red wine vinegar
20g sugar
50g orange juice
5g hibiscus

Heat all the ingredients and pour over the purple and red carrot strips. Leave to marinate for 1 day.

100g white wine vinegar
20g sugar
20g lemon juice
5g fennel seeds

Heat all the ingredients and pour over the orange and yellow carrot strips. Leave to marinate for 1 day.

Carrot cake:

150g flour
125g butter
50g dextrose
50g granulated sugar
2 eggs
4g salt
150g carrot puree

For the carrot puree: cook 150g of carrots for 40 minutes in a vacuum bag at 90ºC. Mix all the ingredients and place into a silicon mould. Cover well with cling film and steam for 15 minutes at 100ºC.

Lime & Lemon sorbet:

200g granulated sugar
100g glucose powder
500g water
85g DIRA lime puree
85g DIRA lemon puree
5g stabiliser (powder)

Mix and heat all ingredients except for the fruit purees to 83ºC. Allow it to cool and then mix with the fruit purees. Place in the ice-cream maker or Pacojet.

Mandarin vinaigrette:

30g DIRA mandarin puree
30g DIRA lemon puree without pulp
30ml olive oil

Mix all ingredients.

Presentation:

Place the carrot cake in the middle of the plate and arrange the carrot strips around it. Bake the scallops for a short time and place them on top of the carrot cake. Distribute the warm cockles on the plates and finish off with the cockle jus, the olive oil, and some coriander leaves. Scoop 1 quenelle of sorbet onto each plate. Sprinkle the mandarin vinaigrette over the top.

 

 

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Promotion movie for my foodscapes

While working on a food assignment lately I asked the folks who assisted me, to shoot some film while we where preparing and shooting the photos for my client Dirafrost. Edited with the new imovie edition it came out pretty nice. I’m still working on some other promotionals, and will post them as soon as they are ready. Meanwhile please check it out and like/share it on facebook and or Google+ !

 

 

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