A festive menu with Le Cordon Bleu alumni

Whether, it is Christmas, New Year’s Eve or Lunar Year, Le Cordon Bleu alumni have great ideas for an international menu that will make you travel around the world thanks to exquisite tastes and flavours. The recipes proposed are featured in our new book A Culinary Journey, a limited edition gathering 70 recipes from our Le Cordon Bleu alumni. In this menu, make sure to choose your main course between the two options available.

STARTER

Crayfish Soup

By Aykut Doğanok (Turkey), Head Chef at Nicole in Istanbul since 2018 Nicole earned the title Best Turkish Restaurant on La Liste 2019.

MAIN COURSE – OPTION 1

Roasted Pork Belly

by Naphachama Hongsakaola (Australia), Executive Chef and Restaurateur at MiMi Restaurant in Adelaide, and a member of Plus 82 Group, which includes four different restaurants.

MAIN COURSE - OPTION 2

Mahi-Mahi with Spiced Tamal Sauce

By Jorge Lamport (Guatemala), Entrepreneur & Chef at Camille restaurant, and culinary consultant having coached Team Guatemala for the Bocuse d’Or competition several years in a row.

DESSERT

Litsea Chocolate Mousse

By Wu Zhuoyi (China), Chef & founder of Denali Kitchen, a pastry store and cooking studio in Nanjing. She earned the Diamond New Prominent Chef Award in 2018.

NEW

A CULINARY JOURNEY

Le Cordon Bleu is proud to present A Culinary Journey: 70 Le Cordon Bleu Alumni recipes from around the world.

Brought to you by our alumni network Commanderie des Cordons Bleus, we hope that you will enjoy travelling with us at home.

To celebrate 125 years of excellence in teaching, Le Cordon Bleu has reached out to its former students to propose a voyage of unique flavours. Mixing the great classics of French gastronomy and international cuisine, giving it a simple twist or a complete innovative take, this book offers a glimpse of Le Cordon Bleu alumni savoirfaire.

Crayfish Soup

Serves

30

Preparation time

12+ hours

Equipment needed

PacoJet; siphon

INGREDIENTS

For the sorbet (makes a double batch)

– 1 kg fish stock, warm – 2 stalks of lemongrass, chopped – 50 g verbena leaves – 10 g chilli pepper, chopped – 20 g galangal, chopped – 25 g fresh coriander leaves – 3 kaffir lime leaves – zest of 1 kaffir lime – 70 g dextrose – 20 g caster sugar – lemon juice, to taste – 2 gelatine leaves (standard 2g leaf)

For the seaweed micro cakes

– 70 g seaweed powder – 35 g almond flour – 10 g caster sugar – salt – 145 g egg white

For the cherry purée (makes a double batch)

– 1 gelatine leaf (standard 2g leaf) – 500 g cornelian cherries – 50 g water – 30 g caster sugar – juice of 1 lemon

For the oleaster crumble

– 100 g oleaster

To serve

– 900 g cooked crayfish (approx. 30g per person) – fresh verbena micro-herbs,

To garnish

– fresh nasturtium leaves

METHOD

Step 1: for the sorbet, combine the warm fish stock with the lemongrass, verbena, chillies, galangal, coriander and kaffir leaves and zest. Leave to infuse for 30 minutes. Strain the stock and set 1kg aside for use in this recipe. Add the dextrose and sugar to 1kg of warm infused stock and taste to adjust the amount of lemon juice you wish to add.

In the meantime, bloom the gelatine in cold water. Once softened, remove and squeeze out the excess water. Add the bloomed gelatine to the warm mixture and stir well to combine. Place inside a PacoJet and freeze overnight. Blitz the mixture in the PacoJet.

Step 2: to make the seaweed micro-cakes, combine the seaweed powder, almond flour, sugar and salt in a bowl. Add the egg whites and mix well to combine. Transfer the mixture to a siphon charged with 1 canister.

Siphon the mixture into small microwave-safe mugs and cook in the microwave on high for 1 minute. Once cooled, unmould and repeat the process until you have made all the cakes.

Step 3: for the cherry purée, bloom the gelatine in cold water. Once softened, remove and squeeze out the excess water. Place the cherries into a pan along with the water, sugar and lemon juice. Cook for 20 minutes until the cherries have softened.

Remove the stones and blitz the mixture to a purée. Add the bloomed gelatine and stir well to combine. Cover with a cartouche and leave to cool completely.

Step 4: to prepare the oleaster crumble, remove the skins and scrape the fruit from around the stone. Leave to dry for 1 hour. The sugar present will become crumbly.

Step 5: to serve, spread the cherry purée onto a plate and top with two pieces of cooked crayfish. Place a seaweed micro cake in between the crayfish and garnish with a teaspoon of oleaster crumble. Finish with a quenelle of sorbet along with verbena micro-herbs and nasturtium leaves to garnish.

Crayfish Soup

Kimchi Nam Prik Ong (Roasted Pork Belly)

Serves

20

Preparation time

48+ hours

INGREDIENTS

For the pork belly

– 3 kg pork belly – 1 g salt – 10 g Chinese five-spice powder – vegetable oil

For the kimchi nam prik ong

– 30 g garlic, peeled – 20 g coriander root – 15 g bird’s eye chilli – 30 g lemongrass, sliced – vegetable oil – 500 g pork mince – 500 g veal mince – 250 g onion, peeled and finely diced – 1 kg tomatoes, diced – 1.5 kg cooked kimchi – 30 g fresh kaffir lime leaves, thinly sliced – 200 g tomato paste – salt – freshly ground black pepper

To serve

– 4 cucumbers, trimmed into 2.5x10x0.5cm rectangles – puffed rice, to serve – micro chervil and edible flowers – pinch smoked paprika

Equipment needed

blow torch; pestle and mortar; vacuum sealer

Kimchi Nam Prik Ong (Roasted Pork Belly)

METHOD

Step 1: score the skin of the pork belly and remove any visible hair using a blow torch. Combine the salt and Chinese five-spice powder and scatter over the pork. Place on a tray and leave uncovered in the fridge for 24 hours to dry.

Step 2: blanch the cured pork belly in a large pan of boiling water for 5 minutes. Remove from the pan and place onto a tray. Store uncovered in the fridge for 24 hours to dry.

Step 3: to make the kimchi nam prik ong, make a paste from the garlic, coriander root, chilli and lemongrass using a pestle and mortar. Set this paste aside.

Step 4: heat the vegetable oil in a large, deep pan and add the pork and veal mince. Cook until browned. At the same time, using a second pan, gently fry the onions in a tablespoon of oil until they soften. Add the cooked onions to the mince mixture and stir well to combine.

Step 5: add the paste and diced tomatoes into the pan and cook over low heat for 10 minutes, stirring occasionally. Once the tomatoes have cooked, stir in the cooked kimchi and kaffir lime leaves.

Step 6: in the meantime, heat a tablespoon of vegetable oil in a small pan and cook the tomato paste for a minute. Add to the mince mixture and leave to cook for 30 minutes. Adjust the seasoning with salt and freshly ground black pepper, if needed. Remove from the heat and store covered.

Step 7: to compress the cucumbers for serving, place the trimmed pieces into a sous-vide bag, ensuring they are lying in a single layer. Seal under full vacuum to compress.

Step 8: when ready to finish the pork belly, preheat the oven to 210°C.

Step 9: heat a large pan of oil to 180°C and carefully fry the belly for 5 minutes. Remove and place onto a tray and cook in the oven for 15 minutes. Reduce the oven to 160°C and cook for a further 20-25 minutes.

Step 10: slice the roasted pork belly into pieces 2.5x10cm portions and place each piece onto a serving plate. Remove the compressed cucumber from the sous-vide bags and place a piece next to the pork. Spoon the kimchi nam prik ong on top of the cucumber and garnish with puffed rice, micro chervil and edible flowers. Finish with a pinch of smoked paprika.

CHEF’S TIP

Slicing through crispy pork skin can be tricky when portioning as it can break into smaller pieces. Try placing the belly onto a chopping board, skin side-down and using a very sharp knife to slice through.

Mahi-Mahi with Spiced Tamal Sauce

Serves

4

Preparation time

1 hour 30 minutes

Equipment needed

blender

INGREDIENTS

For the spiced tamal sauce

– 600 g fish stock – 80 g ripe plum tomatoes, halved lengthwise – 70 g onion, peeled and sliced – 20 g chile pasa, seeds removed – 30 g chile guaque, seeds removed – 0.5 g chile cobanero – 10 g annatto paste – 1 red bell pepper, roasted, peeled and seeds removed – 2 whole cloves – 0.2 g cinnamon stick – 1 allspice berry – 5 g sesame seeds, toasted – 5 g pumpkin seeds, toasted – 40 g unsalted butter – salt

For the cilantro sauce

– 60 g fresh coriander leaves and stems, blanched and drained – 30 g fresh lime juice – 20 g fresh tangerine juice – 50 g water – 10 g olive oil – 1 g xanthan gum

For the cilantro oil

– 30 g fresh coriander leaves and stems, blanched, chilled and drained – 1 g whole coriander seeds, toasted – 75 g avocado oil

For the accompanying vegetables

– 4 baby corn – 50 g loroco (or asparagus tips) – 150 g mixed mushrooms

For the mahi-mahi

– 600 g fresh mahi-mahi, trimmed into 4 portions – salt and freshly ground black pepper – 30 g unsalted butter – sesame seeds, toasted – pumpkin seeds, toasted – edible flowers, of your choice

CHEF’S TIPS

– If you wish to make the dish spicier, increase the amount of chile cobanero. – If you cannot source chile cobanero, use any dried chillies.

METHOD

Step 1: for the tamal sauce, place 400g of the fish stock into a large pan and add all the remaining ingredients apart from the remaining 200g fish stock, butter and salt.

Bring to a simmer over moderate heat until the onions and tomatoes have completely softened, approx. 15 minutes. Blitz the mixture in a blender and strain through a fine mesh sieve into a clean pan.

Add the remaining 200g fish stock and cook over moderate heat until the sauce thickens. Whisk in the butter and season the sauce with salt. Set aside.

Step 2: to make the cilantro sauce, simply blend all the ingredients before straining through a fine mesh sieve. Season with salt and set aside. Do the same with the cilantro oil: blend all the ingredients in a clean blender and strain through a fine mesh sieve. Set aside.

Step 3: at this time you can prepare the accompanying vegetables you wish to enjoy alongside the mahi-mahi.I served the mahimahi with grilled baby corn, mixed mushrooms and greens (loroco or asparagus tips are great options).

Step 4: just before serving, cook the mahi-mahi. Season all sides of the four portions while you heat the butter in a pan. Cook on all sides until the fish is done. Place on a wire rack set over a tray.

Glaze the fish with the tamal sauce and serve with the vegetables and any remaining tamal sauce. Add the cilantro sauce, cilantro oil and garnish the dish with toasted sesame and pumpkin seeds. Finish with edible flowers.

Mahi-Mahi with Spiced Tamal Sauce

Litsea Chocolate Mousse

Serves

6

Preparation time

8+ hours

Equipment needed

brownie tin (12x12cm); acetate sheets

INGREDIENTS

For the brownie cake

– 20 g dark chocolate (70%) – 35 g unsalted butter, softened – 40 g brown sugar – 30 g egg – 16 g plain flour – 2 g unsweetened cocoa powder

For the litsea ganache and mousse

– 43 g Cointreau – 15 g litsea – 173 g dark chocolate (57%) – 86 g unsalted butter, softened – 170 g whipping cream

For the chocolate glaze

– 6 g gelatine leaf (gold) – 25 g water – 112 g whipping cream – 157.5 g caster sugar – 52.5 g unsweetened cocoa powder

To serve

– chocolate decorations – seedless raspberry jam (10x10cm) rolled and taped in a cylinder shape

METHOD

Step 1: for the brownie cake, preheat the oven to 180°C. Gently melt the chocolate and butter together (see Chef 's Tips). Add the sugar and egg and mix until thoroughly combined. Sift in the flour and cocoa powder, folding into the mixture. Pour into a brownie tin and bake for 12 minutes. Remove and allow to cool completely.

Step 2: to make the listea ganache and mousse, add the Cointreau and litsea into a small bowl and leave to infuse for 2-4 hours. Strain the Cointreau into a bowl, discarding the litsea. In the meantime, gently melt the chocolate and butter together. Pour the melted mixture into the Cointreau, whisking well to combine. Pour half of this ganache onto the cooled brownie cake and set in the fridge for 2 hours. Set aside to cool before trimming into six 10 x 3cm rectangles. In the meantime, in a separate bowl, whip the cream to a mousse texture. Check the temperature of the remaining ganache. It should be approx. 30°C before folding in the whipped cream. Transfer the mousse into the acetate cylinders and leave in the fridge for 2 hours.

Step 3: for the chocolate glaze, bloom the gelatine in cold water. Once softened, remove and squeeze out excess water. Cover with plastic wrap and set aside. Heat the water, cream and sugar in a pan. Once lightly simmering, whisk in the cocoa powder gradually then increase the heat to a boil while whisking continuously. Remove the pan from the heat and whisk in the bloomed gelatine. Cover and place in the fridge until ready to use, or allow the mixture to cool to 28°C before glazing the dessert.

CHEF’S TIPS

– For best results when making the ganache, aim for the chocolate to be below 40°C before adding the softened butter. – The chocolate glaze should be approx. 28°C before using.

By Eason Wu, Wine and Beverage Management Programme Lecturer, Le Cordon Bleu Shanghai

Starter Crayfish Soup by Aykut Doğanok

The pairing will build on the link between the citrusy-herbaceous aroma and underlined the delicacy of the crayfish. Considering its Christmas, a champagne would do well. However, avoid a champagne that is too robust in taste, or aged for too long. Here the wine needs to be vivid to the nose with crispy freshness and minerality to it in order to pair well with the crayfish. Another possibility with a sauvignon blanc from Marlborough. It shares the vegetal character of the dish, though in this case try to find a bottle aged for less than 1 year to enjoy the freshness of the wine.

Main course - option 1 Roasted Pork Belly by Naphachama Hongsakaola

The wine needs to have an opulent aroma and a generous structure along with concentrated flavor. A first choice may be a red wine from Chateauneuf-du-Pape, the unique terroir and blending offer the wine a ripe fruity note and richness on the palate. It will be better to have a bottle which is already aged for several years, to have more meaty, savory flavor and softer tannin to pair with the pork belly. If you want to try something of the new world, a Grenache, Syrah, and Mourvèdre (GSM) blend from Barossa Valley of Australia is also a good choice. It’s will be even fruitier and rounder, wrapping up the piquancy of kimchi, the full-bodied texture is a nice company with the pork belly as well.

Main course - option 2 Mahi-Mahi with Spiced Tamal Sauce by Jorge Lamport

This dish is deliciously “piquant” with intense aroma of spice. Our goal is to find a wine which is well-matched in strength and flavour without overwhelming it. I would suggest a Gewürztraminer from Alsace. The roundness of this special variety echoes the tight flesh of mahi-mahi, while a touch of sweetness wraps the peppery chili flavour, the aroma of sweet spice will help coordinate the fragrance at the same time. Another option is to enjoy the fish with some champagne, to feel the sparkle from bubbles and chili tickle your palate.

Dessert Litsea Chocolate Mousse by Wu Zhuoyi

You can try a Rivesaltes from Languedoc-Roussillion region of France. It is a very sweet wine, offering extra body for a balanced pairing. The best thing of this pairing may be the concerto of the nearly melted tannin and the silky texture of the mousse. If you are looking for something stronger, a nice glass of cognac always goes well with a chocolate dessert. If you prefer a non-alcohol beverage, you can prepare a mulled cranberry apple cider, which is easy to make and heartwarming.

Litsea Chocolate Mousse