Gastronomixs

Fermented kohlrabi with oysters, hijiki seaweed, and vadouvan oil

Fermented kohlrabi with oysters, hijiki seaweed, and vadouvan oil Enlarge

The guest chef for August is Angélique Schmeinck. This Dutch chef has worked for top French chefs such as Michel Guérard, Michel Troisgros, and Stéphane Raimbault. She was head chef at De Kromme Dissel* in Heelsum until 2000. In the Netherlands, Angélique is well-known as a TV chef on the 24Kitchen television channel and, of course, as a writer. She has published a popular series of books on taste: Smaakvrienden (Taste friends). These books have been very successful over the years. Angélique wants to inspire the world with flavours and flavour combinations. She also has a keen interest in art. Besides being a chef, Angelique is also a passionate photographer. In her gallery, you can admire her photo exhibitions. Art and craftsmanship always go hand in hand. She regularly appears on stage with her 'edible painting'. She makes edible works of art with various preparations of fruit or vegetables, herbs, spices, sauces, and crispy components. During the making of the painting, she takes the audience on a culinary journey of flavours.

In 2003, she opened her own restaurant: CuliAir. This is no ordinary restaurant; it's the world's very first hot-air balloon restaurant! Angélique takes you to new culinary heights in her hot-air balloon. Ingredients are hoisted up into the top of the balloon by means of a pulley system in specially-developed steel oven baskets. Once cooked with the balloon's own hot air, the components are hoisted back down during the flight; the finishing touches are added and the dishes are served.

The recipes that Angélique has shared with us are some of those served in the CuliAir hot-air balloon and in her Culinary Gallery in Velp.

Creations by Angélique Schmeinck, CuliAir, Velp, The Netherlands.

Ingredients

2

 

kohlrabi

750

ml

water

250

ml

whey

50

g

sea salt

3

g

coriander seeds, crushed

3

g

fennel seeds, crushed

12

 

oysters

100

ml

white wine

10

ml

Pernod

5

 

oysters

50

ml

oyster liquid, strained

25

ml

lime juice

10

g

Dijon mustard

60

g

egg whites

250

ml

sunflower oil

50

ml

hazelnut oil

 

 

sea salt and black pepper

1

kg

onions, in half rings

10

 

garlic cloves, sliced

50

ml

sunflower oil

2

g

curry leaves

0.5

g

mustard seeds

3

g

cumin

3

g

fenugreek

2

g

turmeric, ground

4

 

cloves

1

g

cardamom

0.3

g

nutmeg

0.5

g

chilli flakes

500

ml

sunflower oil

100

ml

mild olive oil

 

 

salt

20

g

hijiki seaweed

20

g

black garlic soya sauce

As needed:

 

oyster leaves

Preparation method: fermented rolled kohlrabi  
  • Crush the spices.
  • Make a brine by mixing the water, whey, spices, and sea salt. Stir well until the salt has dissolved.
  • Peel the kohlrabi and cut into long ribbons with a Japanese mandolin.
  • Tightly roll up the ribbons and put them flat-side-down into a vacuum sealer bag.
  • Add the brine and seal the bag by slightly pulling vacuum.
  • Ferment at room temperature for four to six days. The kohlrabi should have a subtle tart flavour.
Preparation method: poached oysters
  • Shuck the oysters and strain the oyster liquid into a pan.
  • Add the white wine and Pernod.
  • Heat the liquid to 60°C.
  • Poach the oysters in the liquid for 20 seconds.
Preparation method: oyster mayonnaise dressing
  • Place the oysters in a measuring jug with the oyster liquid, lime juice, mustard, egg white, sea salt, and black pepper to taste in a measuring jug and purée with a hand-held blender.
  • Add the sunflower oil and hazelnut oil drop by drop until you have a mayonnaise.
Preparation method: vadouvan oil
  • Caramelise the onions and finely sliced garlic for 30 to 40 minutes in a large frying pan until a lovely golden brown.
  • Finely grind all the spices. 
  • Add the ground spices to the onion and garlic mix and fry for two minutes on medium heat.
  • Dry the mixture in the drying oven for five hours at 60°C.
  • Heat the vadouvan mixture with both types of oil and heat to 50°C.
  • Blend in a blender until very fine and strain the oil through a cheesecloth. 
Preparation method: hijiki seaweed
  • Rinse the hijiki seaweed under lukewarm water for about three minutes until it becomes soft.
  • Heat up the hijiki in the soya sauce for two to three minutes until it starts to thicken into a syrup.
 Finishing & presentation
  • Slice a one-metre ribbon from the kohlrabi.
  • Trim the other side of the ribbon and roll it up.
  • Place a few ribbons of seaweed in the grooves of the kohlrabi roll.
  • Place in the centre of the plate.
  • Place the poached oysters next to the roll.
  • Add a drop of oyster mayonnaise dressing mirrored to the oyster.
  • Finish with the vadouvan oil and the oyster leaf.

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