Epicure - - MASTERCLASS -

Serves 2

Prep time 40 min­utes + 2 hours in­fu­sion

sprout­ing broc­col­ini & radic­chio

2kg sprout­ing broc­col­ini 1 radic­chio

300ml olive oil

200g pom­mery mus­tard

2 chill­ies, sliced salt for sea­son­ing

1.1 Blanch the sprouted broc­col­ini and radic­chio in salted boil­ing wa­ter for 2 min­utes, be­fore plac­ing them into a bowl of ice wa­ter.

1.2 After 30 min­utes, pat the veg­eta­bles dry and set aside.

1.3 Mix oil, mus­tard and sliced chill­ies, be­fore toss­ing in sprouted broc­col­ini and radic­chio.


2 peaches

2.1 Slice peaches be­fore juic­ing the trim­mings. Put the sliced peaches and juice in a vac­u­umed bag and chill it for two hours.

bagna cauda

2 cloves of gar­lic

3 sprigs of thyme

6 an­chovies

400ml cream

100ml milk

20g po­ta­toes

10ml olive oil

3.1 Cook gar­lic and thyme till slightly golden brown.

3.2 Add an­chovies and cook till they break apart.

3.3 Then add cream, milk and po­ta­toes.

3.4 Cook till po­ta­toes be­come soft, then blend and strain through a fine strainer.

3.5 Fin­ish the dip by mix­ing in olive oil.


4.1 Plate ac­cord­ing to pic­ture, or as de­sire.

“It’s al­ways bet­ter to blanch the broc­col­ini and radic­chio in boil­ing salted wa­ter to keep the colours. Be care­ful not to over­dress the salad, this will keep it crisp and fresh.”




Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.