Shortly after the opening of its chic 10th floor bar and restaurant, Kempinski's executive chef, Holger Jackisch, provides recipes for a delicious meal. The chef, who has worked in many top hotels around the world, gave us a wonderful starter and decadent main course to try at home.
The Starter: Beetroot caviar
250 oz fresh beetroot juice
500 oz cold water
1 g sodium alginate)
3 g calcium chloride
In one of the medium bowls, fill with cold water until the bottom is covered up to about four inches. Set this water bath aside. It will be used as the final step in making the fruit caviar.
In the large bowl, mix the sodium alginate with 1/2 the beetroot juice and blend till completely dissolved.
Mix in the remaining beetroot juice.
Strain into empty medium bowl and allow sitting to remove any air bubbles.
In a medium bowl, dissolve the calcium chloride in the cold water. I used a small whisk and it took about a minute to be completely dissolved.
Fill syringe or squeeze bottle with the juice mixture. It will be a little thick and “goopy”.
Gently discharge the mixture into the calcium chloride bath drop by drop.
After a minute, gently remove the “caviar” using a straining spoon into the cold-water bath.
Wait a couple of minutes then remove the “caviar” from the cold-water bath into a strainer.
Cut a cucumber lengthwise, form a ring and fill the beetroot caviar until the edge of the ring.
The Beetroot Jelly
2 medium beetroot
125 ml cider vinegar
125 ml apple juice
100 ml apple pectin (or 1 tbsp of the powdered version)
125 g granulated sugar
½ tsp salt
Peel and grate the beetroot into a bowl
Transfer to a large pan with the vinegar, apple juice, pectin, sugar and salt
Bring to a simmer and cook for 40-45 minutes
It should be thickened and coat the back of a wooden spoon
Remove from the heat
Transfer to a flat tray and place in a fridge to set
Cut into rectangular pieces of 12 x 4 cm
The Beetroot Espuma
120 ml fresh beetroot juice
1,2 gr Xantham gum
1,2 gr Hy-Foamer (stabilizer)
Using a jar and a hand blender, blitz all ingredients together until smooth
Fill into a small ISI bottle and foam with 1 gas cartridge
Place in the refrigerator to set
The Goats Cheese Roll
100 gr Crottin de Chauvignol
50 gr. Crème cheese
Combine both cheese to a smooth mixture
Form rolls of 10 cm length and 2 cm diameter
Place in the refrigerator to set
Once the cheese roll has been set garnish with fresh herb’s and micro cress
The Cucumber & Dill Salsa
2 Sprig Dill, picked and chopped
Peel and seed the cucumber
Dice into small cubes and mix with the Dill.
Add lemon olive oil, lemon juice and seasoning to taste.
When plating up, use a paper towel to remove excess liquid
The Beetroot Powder
100 gr beetroot, peeled, thinly sliced
Preheat the oven to its lowest setting
Lay the beetroot slices on an oven tray and cook in the oven for 2-3 hours, or until completely dry
Blend the dried beetroot in a spice grinder to a fine powder
Sift the mixture through a sieve, transfer to an airtight container and set aside.
Assemble the dish as shown on the picture.
Main dish: Lamb loin with tomato fondue, roasted artichoke, olive and feta cheese
Ingredients for 4 persons:
4 pieces of Lamb loin trimmed with all fat and sinew removed
Basil mustard pesto
4 Garlic clove peeled
500gr Spinach baby
8 pieces of Kalamatra olives cut into half and stone removed
4 asparagus sticks peeled lengthways
200gr Greek Feta cheese crumbed
16 slices of cooked Artichokes
8 puff pastry cooked rectangles cut to 8cm / 2cm
The Tomato fondue
8x plum tomatoes
50ml extra virgin olive oil Spanish
50gr shallot finely diced
15gr thyme fresh chopped finely
15gr garlic fresh micro planed and or finely chopped
Salt and pepper to taste
Blanch the tomatoes and peel the skins off, then cut into quarters and remove the seeds.
In a stainless steel pan gently warm the olive oil and sweat the shallots and garlic, then add the tomato quarters and give a good mix making sure that the tomatoes are evenly coated with the rest of the ingredients. Now add the thyme and again mix well.Leave on a gently heat until the liquid has evaporated and the tomatoes have intensified in flavor.
The Onion puree
350gr onions cut into 1.5cm dice
50 ml olive oil
Salt & pepper to taste
100ml mineral water
1each of Bay leaf
2 sprigs of thyme
Sweat the onions in the olive oil with a pinch of salt and pepper, now add the thyme and bay leaf and cook on medium heat making sure the onions do not colour ( this changes the taste and final colour).
Add the honey and water and cook slowly reduce the heat and put a lid on the pan.
Once the onions are nice and soft and transparent remove from the heat.
Remove the thyme and bay leaf and puree in a food processer until a smooth consistency is achieved.
Check the seasoning and correct if necessary
The Lamb jus
750gr of lamb bones any good butcher will have these
50gr peeled chopped carrots
50gr peeled chopped onions
50gr washed chopped leeks
125gr tomatoes chopped
2 sprigs of thyme
2 sprigs of rosemary
1 gr cumin seeds
350gr chicken stock (good quality chicken stock from the supermarket is a good substitute)
125gr veal stock (again good quality from the supermarket is fine)
50ml vegetable oil
In a stainless steel pan gently warm the vegetable oil and add the vegetables cook for a few minutes and then add the cumin and the thyme and rosemary, (leave to cook out for 10 minutes on a gently heat then turn the heat off until the bones are roasted)
Put the lamb bones on a roasting tray and roast in the oven until golden in colour.
Once the bones are roasted turn the heat back on for the vegetables then add the bones to the pot mix well so the bones are coated in the vegetables.
Now add the chicken stock, veal stock and bring up to the boil, reduce the heat and gently simmer for 2-3 hours skimming the scum from the top.
Strain the lamb jus through a colander into a smaller pot and reduce to the required consistency correct the seasoning if necessary.
Then pass through a fine chinoise or sieve and reserve for later.
The Roasted garlic
4 garlic cloves place into a small pan and cover with water and bring up to the boil and then strain the garlic and refresh do this 4 times (this removes the acidic bitterness from the garlic).
Once done gently heat a knob of unsalted butter in a pan and gently fry the garlic until golden in colour.
Once done reserve for later
The Basil mustard pesto
30gr basil leaves
8 gr thyme
100gr Dijon mustard
80gr olive oil
Place the entire ingredient into a small blender and blend until a smooth green puree is achieved
The Provencal breadcrumbs
200gr breadcrumbs white bread only
10ml olive oil
1 garlic clove
1 bunch of parsley
Place all the ingredients into a blender and blend until the breadcrumbs have turned green in colour and the parsley has blended down.
Remove from blender and pass the breadcrumbs through a fine sieve.
Now cook the lamb loin to your preference, once cooked brush the basil mustard pesto over the lamb loins and roll each loin in the breadcrumbs now leave to rest
Take the puff pastry rectangles and brush each piece with the basil mustard pesto, then place tomato fondue evenly onto each piece and then place 2 pieces of artichoke slices then onto each pastry so you are building up the layers. Now lay the asparagus ribbons on top of the artichoke.
Now take 4 pieces of the layered pastry and place on top of the other four so you end up with rectangle tarts. Now place 2 olive halves on top of each tart and place the feta cheese in between the olives and then gently warm in the oven
Take the warmed onion puree and swipe the length of the plates then repeat the process coming from the other end of the plate
Place your tomato tarts directly onto the inner swipe on the plates, then place one piece of roasted garlic at the bottom of the plate. Cook the baby spinach and then dived this between the 4 plates evenly placing the spinach parallel to the tarts .
Take the lamb and cut each loin into 4 equal parts and place on top of the spinach.
Now spoon the sauce between the lamb and tomato tart.
Serve and enjoy Bon appétit
Dessert : The Salted caramel praline
225 gr sugar cane
110 gr trimoline
100 gr water
125 gr cream 35% fat
225 gr unsalted butter
225 gr amedei milk chocolate 35%
3 gr fleur de sel
The Tempering milk chocolate for the moulds
In a bain marie place 500 gr of milk chocolate on slow heat and mix from time to time by using a spatula
Remove from the heat once your chocolate reach the Temperature of 55°C(chrystalisation)
Cool down until 25°C and heat it up again until 29°C,your milk chocolate is now ready to use
Fill the moulds to the top and set aside for 3 minutes at 18°C
Turn the mould upside down to remove the extra chocolate and set aside
The Salted caramel ganache
In a coper pan, bring the sugar cane, trimoline and water to a light brown caramel color or until 140°C by using a sugar thermometer.
Remove from the heat and deglace with the cream.
Cool down until 55°C.
Add all the chocolate by using a robber spatula until you obtain a creamy texture.
Dice the butter and add it to the mix.
Make an emulsion by using a hand blender.
Fill the moulds with the ganache to ¾ and close it with milk chocolate.
Set aside for 1 hour at 5°C unmould and enjoy.