Mehmet s dishes 01 / VEGETABLE MANTI / / TARHANA & OCTOPUS GROUPER & MALKARA LENTIL / 04 BUFFALO YOGURT & BEETROOT

Transcription

1 Mehmet s dishes 01 / VEGETABLE MANTI TARHANA & OCTOPUS / / GROUPER & MALKARA LENTIL BUFFALO YOGURT & BEETROOT / 04

2 Vegetable manti / 01 WHOLE WHEAT DOUGH Put all ingredients into a kneader and knead well. Put the dough in a vacuum bag and vacuum 100% then rest in the refrigerator for 24 hours. VEGETABLE STUFFING Sauté the shallot, garlic, chard and zucchini with olive oil. Add tomato, parsley, salt and pepper, sauté the mixture a few more minutes then remove the pan from heat, chill the mixture down. Keep refrigerated. WHOLE WHEAT DOUGH 65g flour 65g flour whole wheat 1 egg 3ml xvo 3g sea salt 10ml milk VEGETABLE STUFFING 50g XVO 1kg chard, cleaned, diced 350g zucchini, brunoise 200g tomato, diced 150g shallots, brunoise 10g garlic, brunoise 20g parsley, chopped 4g sea salt 1g black pepper, freshly ground SMOKED YOGHURT MOUSSE 500g yoghurt, strained 30g roasted garlic, mashed 20g Proespuma Cold RICH TOMATO SAUCE 300g plum tomatoes, peeled, diced 20g sun dried tomato purée 15g shallot, brunoise 5ml XVO 3g red chilli paste, mild 1g red chilli paste, hot 1g sea salt 0.5g black pepper, freshly ground TO ASSEMBLE THE MANTI 60g whole wheat dough 160g vegetable stuffing 60g smoked yoghurt mousse 40g rich tomato sauce 3g sumac, powdered 2g red chili oil 2g burnt butter SMOKED YOGHURT MOUSSE Put the yoghurt in a cheese cloth and place it in a strainer. After the yoghurt and liquid has separated completely use the thick yoghurt. 500g of strained thick yoghurt is needed. Put the yoghurt on a metal tray and hot smoke for 4 minutes. Use ice underneath if necessary. Put the smoked yoghurt in a mixing bowl and add the finely mashed garlic and Proespuma. Mix well. Pass the mixture through a fine drum sieve and pour it into a 500ml Siphon. Charge with one cartridge. Serve at room temperature. RICH TOMATO SAUCE Sauté the shallots with olive oil in a saucepan. Add the other ingredients and simmer it 20 minutes with the lid closed. Blend well and keep warm. TO ASSEMBLE THE MANTI Roll out the mantı dough really thin using a pasta machine. Cut 10-12cm rounds and put about 40g of strained stuffing on each. Close and shape as you wish. Keep covered at all times. They dry out really quick. This can be prepped a few hours ahead. Cook the mantı in the vegetable stock. Put a spoon of tomato sauce on the place and squeeze some yoghurt mousse next to it. Place the mantı on top of the tomato sauce and yoghurt mousse. Drizzle a little burnt butter on top of the mantı. Add a few drops of the chili oil on top of the mantı and yoghurt mousse. Sprinkle with sumac and serve.

3 Tarhana / 02 & octopus OLIVE OIL BRAISED LEEK Sauté the shallots and carrot in XVO. Pour the vegetable stock on and quickly braise for a few minutes. Cut the leek into 2 cm length and put them into oven tray vertically. Pour the vegetable stock mix into leek and bake at 170C for 1 hour. SUCUK POWDER Shave the sucuk very thin. Dry in the dryer at 50C degrees for 24 hours. Make a powder in the Thermomix at max speed. Keep airtight. OLIVE OIL BRAISED LEEK 1kg leek 150g shallot, peeled, brunoise 100g XVO 100g carrot, peeled, brunoise 1kg vegetable stock 20g fresh lemon juice 5g salt 5g granulated sugar 15g baldo rice SUCUK POWDER 100g camel sucuk OCTOPUS (YEILD 1) 300g octopus, 1 each 20ml XVO 1g black peppercorn 1g coriander seed 1 lemon slice 2 bay leaves 2 thyme springs, fresh 300ml white vinegar 300ml water TARHANA SAUCE 60g tarhana Antep region 15g tarhana Devrek region 30g red chilli paste (mild) 30g tomato paste 0.5l chicken stock 10g butter TO ASSEMBLE 1 octopus leg 1 olive oil braised leek 5-6 pickled green bean 3 chestnut, peeled Sucuk powder XVO Peashoots 100g Hot tarhana OCTOPUS Blanch the octopus in the vinegar and water mix transfer to an ice bath. Marinade with salt, bay leaves, thyme, coriander, lemon, black peppercorn and olive oil then put in a vacuum bag. Vacuum the bag 100%. Cook in Sous Vide circulator at 70C for 6 hours. Put the cooked bags into ice water directly and cool it down. Keep chilled in bags. TARHANA SAUCE Soak both tarhanas (Antep and Devrek) in cold chicken stock for 30 minutes until they become soft. Transfer the tarhana mixture with liquid into the Vitamix blender then add the chilli paste. Blend it at full power until it really smooth. Transfer the mixture into a saucepan, add butter. Simmer low for about 5 minutes while whisking. Take the pot off the stove and transfer the hot mixture into the Vitamix blender then blend it again on full power for 1 minute. Pass it through a drum sieve. TO ASSEMBLE Slice the peeled chestnut very thin. Julienne the pickled green bean. Cut the cooked octopus into separate arms. Place on a sizzler platter and roast in a charcoal or wood-burning oven until dark and dry on the outside. Arrange the octopus, slices of leek a small pile of green bean, chestnuts slices, sucuk powder and pea shoots on a deep plate. Pour the tarhana tableside.

4 Grouper & / 03 Malkara lentil SHALLOTS Mix the all ingredients well. Place in a bag and vacuum pack. Cook sous vide at 85C degrees for 30 minutes. Chill quickly in an ice bath. Keep chilled in bag. FIG VINAIGRETTE Mix all the ingredients in a mixing bowl except the XVO. Add the XVO slowly while whisking. SHALLOTS (YIELD 100G) 100g shallot, peeled 10ml XVO 2g salt 1g granulated sugar FIG VINAIGRETTE 100ml fig vinegar 150g XVO 4g sea salt 1g black pepper, freshly ground 30ml fresh lemon juice OLIVE OIL BRAISED SPINACH ROOT 200g spinach root / bottom of spinach stems 40g XVO 2g sugar 2g sea salt 3g garlic, brunoise 125g shallot, brunoise 40g vegetable stock 50g cherry tomatoes 150g tomato, brunoise BRAISED MALKARA LENTIL 1l vegetable stock 300g malkara green lentil / substitute with puy lentils if not available. 300g celery, brunoise 300g carrot, brunoise 300g shallot, brunoise 50g XVO ERISTE (NOODLE) 65g flour 65g whole wheat flour 1 egg (per serving) 3ml XVO 3g sea salt 10ml milk» OLIVE OIL BRAISED SPINACH ROOT Blanch the spinach and chill in ice water. Sweat shallot and garlic in a pot with olive oil. Put the Cherry Tomatoes in a blender and make smooth purée. Add to the pot. Cook for a minute or to then add the brunoise tomatoes. Add the vegetable stock, season with salt and sugar, and simmer for approximately 10 minutes. Place the spinach roots side by side in an 1/1 GNR. Pour the tomato sauce on top of the spinach roots. Cover the tray with aluminum foil and cook in the oven at 170C degrees for approximately 15 minutes. Cool down to room temperature. Keep at room temperature. Use the same day. BRAISED MALKARA LENTIL Pick through the lentils and discard the small stones. Soak lentil in the vegetable stock for 90 minutes. Cook it very slowly for 10 minutes until the lentil completely absorbs the veg stock. Quickly sauté celery, carrot and shallot in the olive oil. Mix the sautéed vegetables and braised lentil. ERISTE (NOODLE) Put all ingredients into a kneader and knead well. Put the dough in a vacuum bag and vacuum 100% then rest in the refrigerator for 24 hours. Roll out the dough to 1 mm using a pasta machine then cut it to 4mm by 3cm strips. Bake the shaped Eriste in oven at 200C degrees about 4 minutes until lightly brown. Cook the fish fillet SV 65C for 10 minutes. Sauté the lentil, halhali olive, eriste pasta, capers in a small saucepan, add veg stock and fresh butter last minute. Place the potato, shallot, and spinach root in a sizzler plate and roast/ heat in the oven for 5 minutes. Put the lentil mix in the middle of the deep plate, put the spinach root, potato and shallots around it. Place the fish on top. Mix the fig vinaigrette and chive in a small mixing bowl then pour the vinaigrette and chive mixture on top. Zest the lemon on top of the fish and serve.

5 Ingredients continued g grouper fillet, seasoned and sealed in a vacuum bag (1 per serving) Olive oil braised spinach root, prep (1 per serving) 5g shallots, prep 5g green olive, halhali type, pitted 5g capers 25g fig vinaigrette, prep 5g chive, brunoise 5g lemon zest 20g small new potatoes, cut into 4 wedges, baked 40g braised malkara lentil 10g butter, fresh 50g veg stock, clear

6 Buffalo yogurt & beetroot / 04 STRAWBERRY SORBET Put water, glucose and fresh lemon juice into a pot and boil for 5 minutes to make a syrup. Add the half of the syrup and the strawberry purée to a blender. Blend until smooth. Pass the mixture through a drum sieve. Add the rest of syrup, blend. Transfer the mixture into a Pacojet container and freeze. STRAINED YOGHURT WITH BEETROOT MOLASSES Put yoghurt and beetroot molasses into mixing bowl and whisk well. Pass the mixture through a drum sieve. CINNAMON CRUMBS Mix all ingredients and spread out on an oven tray. Bake at 175C for 15 minutes. Allow it to cool down to room temperature. Break into crumbles. Keep in an airtight container. SERVES 2 STRAWBERRY SORBET 250g strawberry purée 75g sugar 30g glucose 150ml water 5g fresh lemon juice STRAINED YOGHURT WITH BEETROOT MOLASSES (YIELD 100G) 75g raw buffalo milk yoghurt, strained 30g beetroot molasses 40g yoghurt and molasses mix, prep 40g strawberry sorbet, prep 10g beetroot molasses 5g cinnamon crumbs, prep 5g beetroot powder, prep BEETROOT CRUMBS Clean the beetroots and cover with aluminum foil. Bake at 200C degrees for approximately 40 minutes. Peel the skin and grate beetroots onto a silicon sheet. Put the silicon sheet into a dryer at 45C degrees until completely dries. Turn into a powder using a Vitamix. Store in an airtight container. Place the yogurt & molasses mix in the middle of the bowl. Drizzle a bit of molasses on the side of the yogurt mix. Put a spoon of the sorbet on top of the yogurt mix. Mix the cinnamon crumbs and beetroot powder in a mixing bowl then sprinkle liberally on top of the ice cream. CINNAMON CRUMBS 50g flour 50g almond, ground 10g butter 7g cinnamon, powder BEETROOT CRUMBS 1kg beetroot