A nourishing and wholesome meal can not only be interesting, it can also be packed with flavor. Eating healthy does not restrict you from making elegant dishes either. We feature great recipes from Chef Ray Janson of Verjus Dining, pastry prodigy Chef Odie Djamil, and our very own publisher Richmond Blando. Do give it a good try!

LE GARGOUILLOU 
by Chef Ray Janson 

This is one of the signature dishes of Verjus. Chef Ray uses fresh produce from the market and the composition of the salad may vary according to the availability. The purpose of this unique combination is to bring different tastes, flavors and textures together.  See what is freshest at your market and use those. We encourage you to explore the possibilities on your own!

INGREDIENTS:

For SEASONING/DRESSING

• Red Bell Pepper Puree:

1. 1 pc                  Red Bell Pepper
2. 1 tbsp             Olive Oil
3. Salt and Pepper to taste

• Yellow Bell Pepper Puree:

1. 1 pc                  Yellow Bell Pepper
2. 1 tbsp             Olive Oil
3. Salt and Pepper to taste

• Spinach Puree:

1. 1 bunch         Spinach leaves
2. 1 tbsp             Olive oil
3. Salt to taste

• Cucumber Puree:

1. 1/2 pc             Cucumber
2. 1 tbsp             Olive oil

For SALAD

• 10 grams     Smoked beef or bacon
• 1 pc                 Baby corn
• 2 pcs               Cauliflower florets
• 2 pcs               Broccoli florets
• 1 pc                 Broccoli marrow
• 1 pc                 Cauliflower Marrow
• 2 pcs               Caisim flowers
• 1 pc                 Asparagus tip
• 5 pcs               Red beans
• 3 pcs               Tip of fiddlehead ferns
• 3 pcs               Gnetum skin (melinjo)
• 1 pc                  Spring onion
• 3 tbsp             Olive oil
• Salt and Pepper to Taste

For PICKLED VEGETABLES

• 1 pc                  Young garlic bulb
• 1 tbsp             Sugar
• 3 tbsp             Apple cider vinegar
• 1 tsp                Salt

For SUNDRIED TOMATOES

• 1 pc                  Cherry tomatoes
• 1 tbsp             Olive oil
• Salt and Pepper to taste

FRESH VEGETABLES

• Bitter cabbage leaves
• Young pumpkin leaves
• Yellow caisim flowers
• Snow peas
• Young celery leaves
• Leunca
• Snowpeas leaves
• Cilantro leaves
• Flat leaf [arsley
• Chives flowers
• Papaya flowers
• Kemangi leaves

STEPS:

• For SEASONING/DRESSING

1. Roast the red and yellow bell peppers. Peel outer skin. Puree with olive oil and  season with salt and pepper.
2. Blanch spinach quickly in boiling water, put into cold bath, puree with olive oil, season with salt.
3. Peel the cucumber and puree with olive oil.

• For SALAD

1. Blanch the hard vegetables separately.
2. Sautee the bacon using olive oil first to render the fat and infuse flavor then gently sautee hard vegetables.
3. Season to taste
4. Smear the puree on the plate and arrange the vegetables.

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BEET ROOT & ROCKET SALAD
by Richmond Blando

Beets are rich in potassium, magnesium, and iron as well as vitamins A, B6, C, and folic acid. Beets also contain carbohydrates, protein, powerful antioxidants, and soluble fibre. What’s more, just three baby beetroot equal one of your recommended five portions of fruit and vegetables a day!

INGREDIENTS:

• 1 bunch        Small beetroots
• 4 pcs               Garlic cloves, peeled
• 2 tbsp            Olive oil
• 3-4 pcs          Beetroot leaves
• 1 pc                 Asparagus stalk, large
• 2 handfuls   Rocket leaves
• 100 grams   Feta cheese, cut into small cubes
  
• 1/4 cup          Walnuts
• 2 tbsp             Balsamic vinegar
• Salt to Taste

STEPS:

1. Preheat the oven to 180C. Scrub the beetroot clean and cut into quarters or eighths (depending on how big they are).
2. Put beetroot in a small baking dish with the oil, garlic, and salt. Cook until done for about 45 minutes.
3. Wash and roughly chop the rocket and beetroot leaves. Put them in a bowl with the balsamic vinegar.
4. When the beetroots are done, let them cool a little then add them and all the contents of the baking dish to the leaves.
5. Toast the walnuts in a dry frying pan for about 5 minutes and till they start to smell good. Add them to the salad.
6. Add the feta cheese.
7. Cut the asparagus lengthwise and then cut in half again.
8. Toss all the components together. Good to serve while the beetroot is still a little warm.

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GRILLED ASPARAGUS SOUP WITH PAN SEARED SCALLOPS AND BRAISED GEM LETTUCE
by Chef Ray Janson

When asparagus is grilled, its bitter flavor is transformed into a delicious savory taste, as if a perfect veal stock has been added to it. We add Spinach Puree to thicken the soup to the desired consistency. Best quality callops are quite hard to find in Jakarta, so feel free to omit them or garnish with your desired protein. Kerang kampak is a very good substitute.

INGREDIENTS:

For SOUP BASE

• 1 Bunch                      Asparagus
• Salt and Pepper to taste

For SPINACH PUREE

• 1 Bunch                      Spinach leaves
• 1 tbsp                          Olive oil
• Salt to taste

For BRAISED GEM LETTUCE

• 1 tbsp                           Unsalted butter
• 50ml                             Water
• Salt and Pepper to taste

For PAN SEARED SCALLOPS

• 1 pc                                Scallops
• 3 tbsp                           Olive oil
• Salt and Pepper to taste

For GARNISH

• Crispy fried garlic
• Snow peas leaves

STEPS:

1. Grill the asparagus for 5 minutes, then put it into the juicer, save the juice.
2. To make the spinach puree, blanch the leaves in a salted boiling water for 1 minute, then blender with olive oil. Add the puree to the asparagus juice until you reached the desired consistency.
3. Melt the butter in a hot pan, sautee the lettuce for 1 minute on each side, add the butter and let it reduce until the water disappears, or the lettuce is soft and tender.
4. Sautee the scallop in olive oil.
5. Assemble the soup.

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PAN-SEARED SCALLOP SANDWICH WITH CAPERS AND RAISIN DRESSING WITH KALAMANSI LIME JUICE
by Chef Ray Janson

Clarified butter is very useful when pan-frying fish, seafood or even meat. It can tolerate more heat than the regular butter, therefore less likely to burn. To make it, just simply melt butter on a water bath or bain-marie, then remove the white fat that is floating on top. Keep the clarified butter in the fridge or freezer, and melt it before using.

INGREDIENTS:

• 3pcs                Fresh Scallops
• 3 tbsp             Olive Oil
• 1 tbsp             Capers
• 1 1/2 tbsp    Sultanas Raisin
• 2 tbsp             Mayonaise
• 1 tbsp             Shallots, finely chopped
• 2 slices          Whole Wheat Bread
• 5 tbsp             Clarified Butter
• 2 tbsp             KalamansiLime juice
• 3 tsp                Red Lumpfish Caviar
• Salt and Pepper to taste
• Freshly ground blackpepper to taste
• Fresh flat leaf parsley

STEPS:

1. Pan sear the scallops in the olive oil.
2. Season with salt and pepper. Drain on paper towels.
3. Combine the all the ingredients for the dressing.
4. Fry the bread in clarified butter on one side.
5. Assemble the sandwich, generously dress the scallops, drizzle the kalamansi lime juice on the scallops and top with the caviar.

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CHOCO O2 MOUSSE
by Chef Odie Djamil

Chocolate has long been eaten for its health-promoting properties. Studies have shown that it can help reduce cardiovascular problems and reduce blood pressure and is also known as an antioxidant. Chef Odie uses 72% Tanzanian dark chocolate and does not add any sugar in the recipe.

INGREDIENTS:

• 500 grams      72% Tanzanian dark chocolate
• 300 grams      water

STEPS:

1. Heat the chocolate with water to make it melt.
2. Put the melted chocolate in a bowl and keep it in the fridge for two hours.
3. Whip the chocolate with the mixer (med-high speed) until you get soft peaks consistency.
4. Put cocoa nibs or other garnish that you like on top of the mousse.

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Featured in THE FOODIE MAGAZINE January 2014 edition

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