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Fotografía Chef Signature Chef

FLOWERS & HERBS

Tender yarrow, star anise flower, knotroot, nettle, ground ivy, ground elder shoots, rampion, etc. that can be found in your area.

MUSHROOM CONDIMENT

Clean the mushrooms; put in blender; add in egg yolks and lemon juice. Blend; ready the preparation with rapeseed oil, add in salt and pepper and set aside in a fridge.

WILD...

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FLOWERS & HERBS

Tender yarrow, star anise flower, knotroot, nettle, ground ivy, ground elder shoots, rampion, etc. that can be found in your area.

MUSHROOM CONDIMENT

Clean the mushrooms; put in blender; add in egg yolks and lemon juice. Blend; ready the preparation with rapeseed oil, add in salt and pepper and set aside in a fridge.

WILD MUSHROOMS

Carefully clean the wild mushrooms. Bring a saucepan of water to the boil and submerge the wild mushrooms one by one for 30 seconds, starting with the lightest coloured. Then, soak in iced water for 30 seconds; drain through a clean cloth. The ice water keeps the mushrooms firm. Then, put a little butter or grape seed oil on them; add salt & pepper.

GARLIC MUSTARD – RAVIOLI FILLING

Cut an onion and the remaining large mushrooms into thin slices; soak; add a little stock and cook until the liquid evaporates. Add in the pine nuts; mix with the mild tofu and garlic mustard leaves; set aside in a piping bag. Clean the comfrey leaves and submerge them rapidly in hot water. Cool down rapidly; leave them on a cloth to dry and spread them out on the table. Place the mushroom filling on the leaves and fold them to create ravioli, brush with oil and sprinkle a few ramson seeds in brine on top.

WILD SORREL PESTO

Place all the ingredients in a whisk bowl; mix well and add in the pumpkin seed oil. Set aside in the cold.

CREAM OF GROUND ELDER

Add the spinach into a large pan with 50 g of butter, the ground elder and wild cress; stir continuously. When the leaves lose their colour, take off the heat and add the remaining butter; stir for 5 minutes, then set aside unheated (otherwise it will oxidise).

EMA DATSCHI

Carefully wash off the dirt and impurities from the shiitake; place them in a bowl with 1.8 l water and leave them to soak for 8 to 12 hours, Heat the mirin with the 1.8 l water left and the tamarind; add in the kombu.  Leave to cook on a low heat for 1 hour; then, remove the kombu. Sieve the shiitake water and add datschi to the kombu: a ratio of 1 fresh to 2 dry shiitake. Sieve the datshi using kitchen roll.

FLOWERS & HERBS

Add 11 parts water to one teaspoon sodium bicarbonate in a salad bowl; submerge the green shoots for 5 minutes; carefully rinse and leave them on kitchen roll on trays; soak and set aside in the fridge.

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Ingredients 4 persons
  • MUSHROOM CONDIMENT
  • 100 g common mushrooms (small); 2 cl lemon juice; 2 dl rapeseed oil; 2 egg yolks; 2 drops Tabasco
  • WILD MUSHROOMS
  • 150 g seasonal wild mushrooms (Scotch bonnet milk-caps shiitake
  • etc.)
  • GARLIC MUSTARD – RAVIOLI FILLING
  • 100 g mushrooms
  • 2 onions
  • salt & pepper
  • 50 g pine nuts
  • 2 spoonful mild tofu
  • 10 leaves garlic mustard
  • 8 large garlic mustard leaves
  • 1 teaspoon ramson seeds in brine
  • WILD SORREL PESTO
  • 1 dl squash seed oil
  • 1 handful sorrel
  • 10 good wild sorrel leaves
  • 50 g pine nuts
  • 3 spoonful water/vegetable stock; 1 spoonful lemon juice
  • CREAM OF GROUND ELDER
  • 1 dl lactose-free cream
  • 50 g spinach
  • 100 g ground elder
  • 100 g English plantain
  • 50 g yarrow
  • 50 g garlic mustard
  • 50 g wild cress
  • 50 g cold clarified butter
  • EMA DATSCHI
  • 150 g fresh shiitake
  • 250 g dried shiitake
  • 1 kg fresh shiitake
  • 3.6 l water
  • 50 g kombu seaweed
  • spoonful tamarind
  • mirin (sweet saké).
Recipes. The Cook & Chef Institute