Recipes
Black Cod & Cod sashimi
Today we’re making our own version of the black cod. Marinating it in the smart infuser will show that the liquid will be pushed into the fish, coloring not only the outside.
WHAT DO YOU NEED?
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Fresh cod
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Ketjap manis
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Lemon juice
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Soy sauce
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ginger syrup
THE PROGRAM
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12 cycles
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30 seconds plus
-
60 seconds hold
THE PREPERATION
Either bake it or slice it in thin slices to use for sashimi or carpaccio.
Pine Cone Liquor
This Autumn we wanted to try something different, Pine cone liquor! Be sure that you pick the right pinecones, the young and green ones!
WHAT DO YOU NEED?
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1 liter 96% alcohol
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Fresh Young pine cones
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Other botanicals like: Pine sprigs, rosemary, mint, citrus peels
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Sugar water
THE PROGRAM
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15 cycles
-
30 seconds plus
-
60 seconds hold
THE LIQUOR
After infusing make sure you get everything out with a cloth and then add the sugar water. Make sure the bottles you want to used are properly cleaned and then fill them with the liquor! The liquor is best kept in the freezer so it will always be ready to enjoy!
Cheers!
SHISO GREEN – WHITE LADY
Shiso green is still one one of our favorite products at Koppert Cress. the fragrant flavour and intens colour make it really nice to use in cocktails
WHAT DO YOU NEED?
-
98% alcohol
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shiso leaves
THE PROGRAM
-
15 cycles
-
60 seconds plus
-
60 seconds hold
THE COCKTAIL
Name cocktail: Shiso white lady
Ingredients:
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40 ml gin
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20 ml lemon juice
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20 ml sugar syrup
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egg white
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few drops of shiso green tincture
Chicken Satay
As the barbecue season has finally arrived, we can’t wait to get the fire burning! We’re starting the season with these really nice thai style satay.
WHAT DO YOU NEED?
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500 gr chicken sate , 6 sticks
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Garlic, 2 toes
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Onion 1 piece
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Gingerer, 10 grams
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Asian umami spices, 2 tea spoons
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Lemon juice, ½ lemon
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Soy Sauce 50ml
THE PROGRAM
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6 cycles
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60 sec hold
THE BBQ
Temperature: 200 degrees
Time: About 10 min on the big green egg (core Temp, 75 degrees)
Earl Grey & Rose Ice Cream
This is definitely a British type of Ice cream, we all love some Earl grey tea and rose petals! We used these to infuse in the cream to create a very special and flavourful ice cream!
WHAT DO YOU NEED?
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Earl Grey loose leaf tea
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Rose petals
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300 ml full cream & 200 whole milk (infuse them separately)
THE PROGRAM
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12 cycles
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30 seconds plus
-
60 seconds hold
THE ICE CREAM
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Whisk 3 egg yolks with 125 grams of sugar until it’s light yellow
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Heat this with the infused milk au-bain-marie until 85 degrees
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Cool the mixture down in the fridge
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Whip the infused cream
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Slowly mix the cream and the egg mixture and put it in the ice machine
Enjoy your Ice cream!