1 kg White cabbage
300 g Carrots, red
300 g Mayonnaise
150 g Pickles (julienne)
50 g Pickle juice
20 g Lemon juice
Salt
Pepper
Vacuum seal at 80% in small bags
4000 ml Salad dressing base (vinegar)
500 ml Herb vinegar
200 g Mild mustard
3000 ml Rapeseed oil
40 g Dried dill
20 g Dried chives
5 g Xanthan gum
1500 g Sunflower seeds
1500 g Pumpkin seeds
1000 g Cashew nuts, broken
Roast at 180°C / 16 min
750 ml Water
250 ml Vinegar (cheap), optional rice vinegar
25 g Salt
80 g Sugar
Mustard seeds
Bay leaves
For 6 boxes / x10
3200 g Mayonnaise
1600 g Ketchup
105 g Worcestershire sauce
80 g Onion powder
40 g Garlic powder
20 g Smoked paprika
8 g Black pepper
4 g Salt
280 g Egg yolk
180 g Dijon mustard
40 g Lemon juice
60 g Black balsamic vinegar
100 g Truffles (from jar)
8 g Salt
200 g Truffle oil
1320 g Sunflower oil
Dilute with water if necessary
60 g Mustard
600 ml Soy milk
10 g Salt
900 ml Oil
300 ml Truffle oil
120 g Truffles (from jar)
Dilute with water if necessary
200 g Sweet mustard
200 g Thomy mustard
200 g Coarse-grain mustard
100 g Egg yolk
1200 g Rapeseed oil
Salt, pepper
Lemon juice
3000 g Mayonnaise
500 g Chipotle purée
700 g Ketchup
100 g Brown sugar
50 g Lemon juice
10 g Smoked paprika
25 g Salt
4 g Smoke flavour
30 g Onion powder
10 g Garlic powder
5 g Vietnamese mountain salt
3 x 900 g Condensed milk
4.5 kg Mayonnaise
250 g Sriracha
4 kg Mayonnaise
4 kg Ketchup
150 g Cognac (reduced to 110 g)
1 kg Tomato paste
1 kg Ketchup
600 g Balsamic vinegar
600 g Brown sugar
200 g Honey
50 g Salt
50 g Smoked paprika
50 g Garlic powder
80 g Worcestershire sauce
12 l Cream
3 l Milk
6 kg Gruyère
4 kg Grana Padano
50 g Salt
25 g Pepper
15 g Nutmeg
30 g Garlic powder
40 g Onion powder
50 g Cornstarch
2 x 2900 g Coconut milk
1 x 210 g Mango chutney
250 g Curry paste
300 g Tomato paste
5 x 850 g Kesar mango purée
800 g Onions, whole
60 g Garlic, whole
35 g Turmeric
35 g Ground coriander
100 g Sugar
20 g Cumin
5 Bay leaves
Method
Sauté onions and garlic
Roast cumin, ground coriander and turmeric (do not overheat)
Add sugar and caramelise
Add curry paste, tomato paste and mango chutney
Add coconut milk and bay leaves
Add mango purée
Simmer gently for 45 min
Blend and pass through a sieve
650 ml Soy sauce
300 ml Mirin (premium)
500 g Cane sugar
1 Lemon, juice
Cornstarch
Garlic
Ginger
Spring onions
Method
Reduce mirin over low heat
Add soy sauce and heat
Add cane sugar and dissolve
Thicken with cornstarch
Remove from heat and add lemon juice
Infuse garlic, ginger and spring onions overnight
Strain and adjust seasoning if needed (agave syrup / sesame oil)
2 kg Mushrooms
70 g Garlic
100 g Ginger
500 g Onions
100 g Tomatoes
200 g Carrots
1 g Black pepper
1 pc Star anise
5 l Kombu dashi
Method
Grate mushrooms, slice garlic, roughly chop ginger with skin, onions and tomatoes, peel carrots and cut lengthwise
Heat slowly over low heat
Simmer gently for 45–60 min
Strain immediately after cooking and chill
2500 ml Soy sauce
1250 ml Water
2500 ml Fake mirin
625 g Ginger paste
375 g Garlic paste
100 g White pepper, ground
600 g Salt
600 g Sugar
300 g Sweet paprika
400 g Onion powder
2 kg White mushrooms, grated
70 g Garlic, sliced
100 g Ginger, roughly chopped with skin
500 g Onions, roughly chopped
100 g Tomatoes, roughly chopped
200 g Carrots, peeled and cut lengthwise
1 g Black pepper
1 pc Star anise
5 l Kombu dashi
Method
Heat slowly over low heat
Simmer for 60 min
Strain immediately and chill
Salt
Onion powder
Garlic powder
500 g Dried tomatoes
170 g Maldon sea salt flakes
Method
Blitz tomatoes twice, then mix with salt
Dry overnight at 75°C in Hold-o-Mat
115 g Butter, soft
200 g Sugar
115 g Eggs
0.5 tsp Salt
450 g Bananas, roughly chopped
170 g Cashew pieces
4.5 tbsp Milk
340 g Flour
1.5 tsp Baking powder
115 g Chocolate chunks
Method
Cream butter and sugar
Add eggs and salt gradually
Fold in bananas briefly
Fold in flour, baking powder, cashews and chocolate
Bake at 160°C (fan) for approx. 50 min
5 kg Lingonberries
100 ml Red wine
5 pcs Star anise
8 pcs Juniper berries
1 pc Cinnamon stick
1.5 kg Brown sugar
20 g Lemon juice