Gastronomixs

Purple carrot with sheep's yoghurt, green herb oil, and Japanese radish

Purple carrot with sheep's yoghurt, green herb oil, and Japanese radish 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 and 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

1

kg

purple carrots

10

 

bay leaves, fresh

10

cloves

garlic

50

ml

olive oil

 

 

salt

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300

g

purple carrots

50

ml

sunflower oil

50

ml

olive oil

10

ml

red wine vinegar

 

 

salt

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500

ml

sheep's yoghurt

10

g

horseradish, grated

 

 

salt

2

tbsp

cider vinegar

100

g

kalamata olives, in juice

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100

g

capers

100

ml

red wine

100

ml

purple carrot juice

10

g

honey

15

ml

blackberry vinegar

100

g

yarrow

75

g

tarragon leaves

50

g

flat-leaf parsley

500

ml

grape seed oil

 

 

salt

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1

 

Japanese radish (Red Meat radish)

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Preparation method: purple carrots
  • Peel the carrots.
  • Blanch in boiling water for four minutes and drain in a sieve. 
  • Place the carrots in an oven dish.
  • Cut the bay leaves into thin strips.
  • Coarsely crush the garlic cloves.
  • Spread the bay leaves, garlic, and olive oil evenly over the carrots.
  • Cook in an oven preheated to 165°C for approximately three hours.
Preparation method: purple carrot crème
  • Roast the carrots until done.
  • Place the carrots, different types of oil, and vinegar in a blender, blend to a smooth crème and heat to 90°C.
  • Season to taste with salt.
Preparation method: sheep's yoghurt with horseradish
  • Season the sheep’s yoghurt to taste with horseradish, sea salt, and apple cider vinegar.
Preparation method: dried olives
  • Coarsely chop the olives, pat them dry, and spread them out on a baking tray.
  • Dry them in the oven at 80°C until it turns into a fine crumble.
Preparation method: dried capers
  • Rinse the capers in lukewarm water and drain well. Pat the capers dry and spread them out on a baking tray.
  • Dry them in the oven at 80°C until crispy.
Preparation method: red wine reduction
  • Bring the red wine, carrot juice, honey, and blackberry vinegar to the boil and reduce to a light syrup over low heat.
Preparation method: yarrow-tarragon oil
  • Blanch the herbs in lightly salted water for 30 to 45 seconds and immediately place in a sieve and rinse with cold water.
  • Squeeze all the liquid from the herbs.
  • Finely blend the herbs and oil in a thermo blender at 40°C.
  • Pass through a fine conical sieve.
  • Spoon the mixture into a squeeze bottle.
Preparation method: Japanese radish
  • Peel the radish and slice into paper-thin ribbons on a mandolin or meat slicer.
  • Cut out circles from the radish with a cutter. Perforate the radish by using a small cutter to cut out small pieces for a playful effect.
  • Place the radish in ice water until use.
Finishing & presentation
  • Diagonally cut the carrot into pieces 3mm thick.
  • Arrange the carrots on the edge of a deep plate overlapping like roof tiles.
  • Add a spoon of carrot crème to the plate.
  • Garnish the crème with the dried olives and capers.
  • Place a spoonful of the sheep's yoghurt next to the carrot crème.
  • Arrange the Japanese radish on the side.
  • Fill the rest of the plate with the yarrow-tarragon oil.
  • Finish with the red wine reduction.

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