Tag: cooking class

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Here’s the recipe for Dark Chocolate Cake with Walnut-Krokant-Parfait, the dessert and final dish we made at Stiller’s “Autumn Set Menu” cooking class. This delicious recipe is simple enough to be replicated at home – perfect for your next dinner party. For details on the cooking class itself, click here.

Dark Chocolate Cake with Walnut-Krokant-Parfait

Walnut-Krokant-Parfait

• 250g walnuts
• 300g sugar
• 4 eggs
• 4 egg yolks
• 150g dark chocolate
• 1l cream, strongly whipped

Let 150g sugar caramelize until golden brown and crystal clear. Add walnuts and mix with caramel. Pour on a tray with baking paper and chill. When caramelized walnuts are cold, put them into a plastic bag and crush them to small dice.

Melt the chocolate in a warm water bath. Mix in a bowl the egg yolk, egg, and sugar and whip with a whisk on a hot water bath until mixture is very creamy, bright in color and has about 60 degrees.

Add melted chocolate and walnuts to egg mix. Fold carefully whipped cream under the mix and fill into a terrine mold and freeze for at least 3 hours or overnight.

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Here’s the recipe for Venison Fillet with Juniper-Berry Sauce, Fig-Red Cabbage, and Brioche & Apple Souffle, the third dish we made at Stiller’s “Autumn Set Menu” cooking class. Juicy! Lovely with the accompanying fig-red cabbage. For details on the cooking class itself, click here.

Venison Fillet with Juniper-Berry Sauce, Fig-Red Cabbage, and Brioche & Apple Souffle

For the fig-red cabbage

• 1kg red cabbage, finely sliced
• 500ml red wine
• 50ml red wine vinegar
• 200g onions, finely sliced
• 50g butter
• 0.5l chicken stock
• juniper berries, cloves, bay leaves, black pepper
• 100g dry figs
• 200ml port wine

Soften sliced onions in butter. Add red cabbage with wine and fill up with chicken stock until almost covered.

Put spices in a “tea egg” and add to the cabbage. Cook for about one hour until the cabbage softens and liquid reduces. Season with salt and pepper.

Bring port wine to a boil and add dry figs. Let figs soak up the liquid and soften. When fits are soft, add to a blender and mix for a smooth puree. Add figs puree to red cabbage for seasoning.

For brioche & apple souffle:

• 300g brioche, diced
• 100g apple, peeled and finely diced
• 40g shallots, finely diced
• 80g bacon, finely diced
• 40g butter
• 150ml milk
• 3 eggs
• 4 egg whites, very stiff whipped
• parsley, salt, pepper

Sweat the bacon in a pan until crispy. Add butter and shallots and sweat until soft. Add to brioche and apple dice in a large bowl. Boil the milk and pour over bread. Add eggs and mix everything well. Cover with cling film and let rest for about 15~20 minutes.

Chop the parsley and add to the mix. Season with salt and pepper. Fold in stiff whipped egg white.

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Here’s the recipe for Salmon Turbot Roulade with Beet Root and Horseradish Sauce, the second dish we made at Stiller’s “Autumn Set Menu” cooking class. Beautiful in presentation and in flavor, this was my favorite dish for the day. For details on the cooking class itself, click here.

Salmon Turbot Roulade with Beet Root and Horseradish Sauce

• 200g fresh salmon fillet
• 400g turbot fillet, cut in 50g pieces
• 150ml cream
• 1 egg
• 200g spinach
• 300g beet root, cooked soft with skin
• 4cl sherry
• 1pc lime
• salt and pepper

Turbot

Chef Stiller filleting the turbot

Nice, clean fillets

Blanch spinach and layer on a sheet of cling film. Dry spinach leaves and press with a cloth.

Cut salmon in small dice; add egg and season with salt and pepper. Keep in the freezer for at least 20 minutes together with the cream in order to chill it down to almost zero degrees.

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