Didier Corlou's recipes

Cookie with December Spice

Written by Thanh Tran Friday, 13 January 2012 17:25


Ingredients	Quantity
Butter	130g
Sugar	130g
Egg	1pcs
Wheat flower	230g
Baking Powder	7g
Spice No 12	1 bit

Preparation:

1. Mix the wheat flower, baking powder, sugar.

2. Add butter and egg then.

3. Put all in the fridge in 24 hours

4. Put in the oven at 200⁰c

December's Spice - No 12: The lastest creation by Mr. Corlou for Christmas and New Year, good combination on seasoning foie gras, duck or turkey...specially with ginger bread!

Verticale of Tuna

Written by Thanh Tran Tuesday, 13 July 2010 16:10


Ingredients
Red tuna	200g
Olive oil	4 tablespoon
Soya sauce	2 tablespoon
Fish stock	200 ml
Ginger juice	2 tablespoon
Dill	4 sticks
Pinapple	¼ pcs
Tomato	1 pcs
Turmeric juice	2 teaspoon
Tamarind juice	2 teaspoon
Chopped shallot	1 tablespoon
Chised herb ( coriander, mint)
Seasonning: Nuocmam, pepper, salt, young rice
Preparation
Red tuna on stone 1. Put the stone in the oven at 250 C 2. Cut 120g tuna in 4 square pieces of 3cm. Marinate with 3 tablespoon of olive oil + 1/2 tablespoon of soya sauce + 1/2 ginger juice about 4h, then skew the tuna by dill stick. 3. Remove the stone from the oven. Then put the marinated tuna on the stone. Tartar Chop 30g tuna, marinate with 1 teaspoon of olive oil, 1 teaspoon of soja sauce and 1 teaspoon of ginger juice. Make 4 quenelle. Put pepper on top. Soup 1. Dice 50g tuna. Marinate with 1 tablespoon of nuocmam. 2. Saute during 2min the chopped shallot with oil, tomato, salt, pineapple. Pour the fish stock, turmeric juice, nuocmam and tamarind juice. Check seasonning. At the very last moment, add 20g of diced tuna and chiseled herb. Decor “Croquant de riz” and young rice

Ocean Escabeche

Written by Didier Corlou Tuesday, 07 July 2009 10:17


O
Ingredients
Seabass fillet	200g
Prawn	4
Scallop	4
Red seaweed
Tuna	100g
Caviar	2 teaspoon
For sauce
Chopped onion	200g
Chopped fragrant mushrooms	6 pcs
Chopped shallot	1 pcs
Fish stock	300ml
Sea urchin egg	2 teaspoon (facultative)
White wine	20ml
Halong curry	1 teaspoon
Butter	30g
Wasabi
Seasonning	Salt, Pepper, oil, fish sauce - “nuoc mam”
Preparation Sauce 1. Fry chopped shallots, onion, fragrant mushrooms in oil. Add white wine. 2. Add Halong curry, pour fish stock and let cook about 5 min. 3. Season with wasabi, nuoc mam, salt, pepper, sea urchin, butter. 4. Blend. In bowl 5. Slightly steam the prawn. Take off the black string. 6. Cut the tuna, and the sea bass in very thin slices, cut the prawn in half. 7. Share out the tuna, prawn, scallops into four soup plates, add the caviar and some red seaweeds. 8. Pour the hot wasabi sauce over the plates just before eating.

Red tuna with passion fruit sauce

Written by Didier Corlou Tuesday, 07 July 2009 10:17

Ingredients
Red tuna	4 pieces of 140g
Passion	4
Packchoy	8
Honey	4 teaspoon
Lemongrass	4 sticks
Lemongrass leaves	8
Garlic	1
Red chilli	1
Salt, pepper, fish sauce
Star anise
Chive flower
Shallot	2 teaspoon
Dark soya	2 teaspoon
Preparation Tight around the red tuna 2 lemon grass strings. Marinate the tuna with passion fruit juice and 5 spices, nuocmam, honey, pepper, dark soya Skewer the fish on lemon grass sticks. Grill quickly to get nice color and put in the oven about 5 min. The Passion sauce: cut the passion fruit in 2 hafts. Keep the juice in a bowl. Sauté the chopped shallot, add the passion juice. Season with honey, fish sauce, Add pepper and chopped chili at the very last minute. Sauté the Packchoy with the crushed garlic in the oil for a few minute. Season with the fish sauce and pepper. Presentation Put the Red tuna on 4 pieces of Packchoy, pour the passion sauce on top.

Black Sesame Croquant and Ice Cream

Written by Thanh Tran Monday, 17 October 2011 12:55

Open letter: To: Teachers, students from Ferrandi School and Readers After coming back from "Village de Chef", Mr. Didier Corlou would like to say thank you for your presence. He was happy to share with you his passion. As promised, he is pleased to introduce two more recipes: Black Sesame Croquant and Ice Cream. Hopefully you will do it well! 1. Sesame Croquant Ingredients
Sugar Icing : 150g
Orange Juice : 75g
Softened butter: 75g
Flour: 30g
Sesame seeds: 20g
Preparation Mix the sugar icing glace with the orange juice Pour in the flour then add the soft butter. Mix everything . Spread these ingredients in an elongated, oval shape on the baking sheet Sprinkle with sesame seeds, baked at 200⁰Cfor 5 minutes. When removing from the oven , put the croquants one by one in a small bowl or a ladle to give them the shape of a tile.
2. Sesame Ice Cream
Ingredients
Milk: 2 litre
Yellow egg: 20pcs
Fresh cream: 600ml
Sugar: 350g
Black sesame seeds: Depend on your taste: strong or light
Preparation
Roast the black sesame Mix egg with the sugar.(1) Add the stabilizer in the milk then boil it. Put half of the black sesame to get the good smell.(2) Pour slowly (2) in (1). Add cream and mix everything at one time. Cook a low fire ( proceed likewise with “cream anglais”) Let cool, add the rest of the black sesame and turn in the ice-cream machine

Soft passion fruit cake with curry ice-cream

Written by Didier Corlou Tuesday, 07 July 2009 10:17

Ingredients
Passion fruit juice		150g
Fresh cream		120g
Egg		3pcs
Sugar		120g
Flour		60g
Butter		75g
Diced fruits		400g
Halong curry ice-cream
Lemon grass stick		2sticks
Curry power
O
Preparation Cook butter in a bain-marie. Foam fresh cream Beat egg with sugar, flour, butter and passion fruit. Add foamy cream and 80g of diced fruits. Mix. Pour in 4 moulds. Cook it in oven 15-20 min at 180-200⁰
O
*Curry ice cream*
Egg yolk	12pcs
Milk	1l
Sugar	150g
Cream	500g
Halong curry powder	100g
Mix egg with the sugar (1) Boil milk.(2) Pour slowly (2) in (1). Add cream and mix everything at one time. Cook a low fire (proceed likewise with “crème anglaise”) Let cool, add curry and turn in the ice-cream machine. Presentation Lemon grass, curry power, facultative with “ Kinh gioi” herb