Gastronomixs

Anticucho with corn, potato and coriander

This month's guest chef is Syrco Bakker, prodigy of one of the most famous chefs in Belgium and the Netherlands, Sergio Herman***. Syrco is the chef of bar and restaurant Pure C* in Cadzand. After completing his studies at De Rooi Pannen in Tilburg, he worked for several starred restaurants across the globe; from Espai Sucre in Barcelona to Gordon Ramsay***. With the wealth of experience accumulated here he set to work at Oud Sluis***, where he continued to improve his skills, working at each department until he took the step towards opening Pure C. The menu at Pure C changes every six weeks, which keeps the creative juices flowing. Pure C is continually exploring new combinations and preparation methods using the highest-quality ingredients available. Syrco is a highly talented young chef whose star is sure to rise even higher in the future. Anticucho is a classic Peruvian dish, adapted by Syrco.

Creation by Syrco Bakker, Pure C* restaurant, Cadzand, the Netherlands.

Anticucho with corn, potato and coriander

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Ingredients

1

bunch

coriander

100

g

chicken fond 

60

g

egg whites 

2

g

xantana 

50

g

sushi vinegar 

1

 

lemon juice

 

 

salt and pepper

250

g

olive oil

250

g

corn oil

500

g

polenta

4

cans

corn

100

g

cornflour

800

g

corn oil

 

 

various herbs and flowers

 

20

 

ears of miniature corn, cooked

 

 

waxy potatoes

 

 

goose fat

100

g

cumin

100

g

coriander seed

3

cloves

garlic

1

 

red pepper

20

g

black pepper

10

g

cayenne pepper

1

 

aji amarillo

200

g

red wine vinegar

200

 

corn oil

30

g

salt

1

 

beef heart

 

 

olie van de anticucho

250

g

corn

45

g

chicken fond

45

g

cream

12

g

butter

Preparation method: corn purée
  • Put the corn, chicken fond, cream and butter in a vacuum bag and seal under pressure.
  • Put the bag in a steamer for 2 hours at 100°C.
  • Put the contents of the bag in a blender, add 10g butter and mix.
  • Sieve through a fine cloth sieve.
  • Season to taste with 5g anticucho marinade and 4g salt. 
Preparation method: anticucho
  • Put the cumin, coriander seed, black pepper, cayenne pepper and salt in a thermo blender and grind into a powder.
  • Add the corn oil, garlic, red pepper and aji amarillo and mix into a paste.
  • Sauté the paste until the oil starts to separate.
  • Add red wine and reduce until the oil is released from the mixture.
  • Skim off the oil: this is spicy oil. Save in a siphon.
  • Allow the mixture to cool and use as a marinade for the cleaned beef heart. Marinate for 4 hours.
  • Grill the heart on a barbecue until pink inside.
Preparation method: crispy corn topping
  • Create a base by boiling the polenta in 1l water.
  • Put 4 cans of corn and 1l corn water in a blender and mix until smooth.
  • Add the polenta and continue to mix until smooth. Season with salt.
  • Pass through a fine sieve.
  • Mix 400g of this base with the cornflour.
  • Add the corn oil and stir.
  • Fry crispy cookies with the mixture in a Teflon-coated frying pan.
Preparation method: confit potato
  • Peel and slice the potatoes.
  • Cut the slices to whatever shape you want using a cookie cutter.
  • Bake until tender in goose fat in 10 minutes in a 100°C oven.
  • Fry in the goose fat. 
Preparation method: miniature corn
  • Fry the miniature corn in a little butter.
Preparation method: coriander cream
  • Put the coriander, chicken fond, egg white, xantana, sushi vinegar, lemon juice, salt and pepper in a blender to create a smooth mixture.
  • Emulsify with olive oil and corn oil.
Finishing & presentation
  • Arrange the purée, confit potato slice, anticucho and fried corn on a plate.
  • Garnish with the corn topping, coriander cream and various herbs and flowers.

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