ADF+Enderun Discover Cuisine Recipes

As promised, here are the recipes demonstrated by ADF+Enderun Executive Chef Marc Chalopin during their Discover Cuisine Blogger’s Event. These aren’t a direct lift from the hand-outs during the demo though, as I thought I’d organize them to make it easier to follow.

Shrimp Tartar Burgers

Shrimp Patties

• 400 g medium shrimp, shelled, deveined and diced
• 1 white onion, chopped finely
• 2 leaves tarragon, plucked and chopped
• 5 grams paprika
• 30 g mayonnaise
• salt
• espelette spice
• 1 lemon’s worth of zest, grated or chopped finely

1. Combine all ingredients in a mixing bowl, mixing thoroughly to create a smooth paste.
2. Divide into twelve portions then gently mould into a ball.
3. Place on a lined cookie sheet. Cover with another layer of wax paper.
4. Flatten into patties with the bottom of a glass or bowl.
5. Refrigerate until firm.

Tartar Sauce

• 125 g mayonnaise
• 10 g pomery mustard
• 1 lemon
• 1/2 bunch of chervil, plucked and crushed
• 1/2 bunch of parsley, plucked and crushed
• 1 red onion, peeled and chopped
• 30 g capers in vinegar, drained and crushed

1. Combine mayonnaise, chervil, parsley, onion and capers.
2. Zest the lemon and add to the mix. Blend well.
3. Finish with the juice of half a lemon and the mustard.

Sundried Tomatoes

• 1 kg tomatoes
• 5 sprigs thyme
• 3 cloves garlic
• sugar
• olive oil
• salt
• pepper

1. Peel, seed and quarter the tomatoes to make 4 petals.
2. In a salad bowl, lightly toss them with 40 ml of olive oil, salt, and pepper. Sweeten if necessary.
3. Line a baking sheet with wax paper. Arrange petals on the sheet, ensuring enough space between each.
4. Crush the garlic cloves lightly. Sprinkle over the tomatoes.
5. Sprinkle with thyme.
6. Drizzle remaining juice from salad bowl on tomatoes.
7. Bake at 90°C for four hours.

Completing the Burger

• Shrimp patties
• Olive oil
• Sundried tomatoes
• a dozen mini-buns
• Tartar sauce
• Romaine lettuce, cut into patty-sized circles

1. Fry the patties in olive oil over medium heat, for 1 minute on each side.
2. Finish in the oven for another 2 minutes. (or fry longer)
3. Split buns into two.
4. Spread tartar sauce on buns.
5. Layer a piece of romaine, then sundried tomato on the bottom half of the bun.
6. Add cooked patty.
7. Add another dab of tartar sauce, another piece of romaine and tomato.
8. Top with half of the bun. Skewer with a pick to hold the burger together.

Want more? See Chocolat Liégeois Recipe on Page 2