Gaggenau & CÉ LA VI will be teaming up to live stream an Instagram masterclass with Exec Chef Howard Ko, tomorrow at 5pm.
For many of us, lockdown has reignited our love for home cooking and this newfound appreciation is here to stay despite the reopening of many of the UAEs restaurants.
Gaggenau is delighted to announce a cook along withC LA VIs Executive Chef Howard Ko who will be preparing Yellow Tomato Gazpacho that is part of the new C LA VI Summer menu, in the Gaggenau Galleria.
The cooking class will be live-streamed on C LA VIsInstagramand will take approx. 50 minutes. Should you wish to cook along the list of ingredients areas follows:
Yellow Tomato Gazpacho
With Thai Basil Sorbet, Olive Crumble, Pickled Soy Eggplant, Fermented Cucumber
- Yellow Tomato Gazpacho
- Thai Basil Sorbet
- Thai Basil Leaves
- Olive Crumble
- Pickled Soy Eggplant
- Fermented Cucumber
- Coriander Oil
- Micro Shiso
Yellow Tomato Gazpacho
Ingredients:
Yellow Cherry Tomato 1250g
Cucumber Peeled 75g
Yellow Bell Pepper 55g
Garlic Clove 10g
Red Onion 25g
Turmeric Powder 7g
White Balsamic Vinegar 60g
Mirin 25g
Salt 15g
Directions
1. Add all ingredients in a blender and blend on high speed for 4 minutes. Make sure everything is nicely blended.
2. Pass through a fine-mesh strainer and keep in the fridge covered. It lasts up to 3 days.
Olive Crumble
Ingredients:
Nioise olive or black kalamata pitted olive 1kg
Directions
1. Rinse olive to take away oil and saltiness.
2. Place on a baking tray with Silpat.
3. Dry out in the oven overnight at 94c.
4. On a cutting board finely chop the dried olive. Place in an airtight container.
Pickled Soy Eggplant
Ingredients:
Baby Local Purple Eggplant - 500g.
White Soy 250g
Rice Wine Vinegar 1kg
Sugar 500g
Garlic 20g
Jalapeno sliced in rings 50g
Salt 5g
Directions
1. Heat up everything in a pot except for the eggplant, then cool it and keep it aside.
2. Cut the eggplant in half vertically.
3. Place eggplant in a non-reactive container and cover with soy liquid. Place in the fridge for 3 days before using it.
4. Cut thin strips of the eggplant for plating.
Fermented Cucumber
Ingredients:
Persian Cucumber 1kg
Peeled Garlic 5g
Chilli Pepper Dried - 4 each seeded
Sliced Whole Lemon 2 ea
Water
1. In a non-reactive container place cucumber, garlic chilli pepper. Cover with water just until covered.
2. Weigh the total weight. Total weight times 4% salt (total weight x 4% salt) equals the amount of salt needed to be added into the water. Example 1000kg total weight is 40g salt.
3. Strain out water into a bowl and add salt. Mix until fully incorporated and add back to cucumbers. Reserve 1/3 liquid.
4. Lay sliced lemons on top like a thin layer.
5. Weigh down cucumbers with plastic wrap and add the remaining 1/3 liquid to press all the cucumbers down. Wrap in plastic and put in a clean dark place for about a week.
6. Cut into rings to serve.
Thai Basil Sorbet
Ingredients:
Water 415g
Lemongrass puree 30g
Ginger minced 35 grams
Sugar 185g
Sorbet Stabilizer 3g
Milk Powder 25g
Trimoline 19g
Glucose Powder 65g
Yuzu Juice 160g
Lemon Juice 65g
Passion Fruit Puree 95g
Thai Basil 50g
Mint 30g
Sweet Basil 20g
Directions:
1. Add all ingredients in a pot and bring to a boil except for the herbs.
2. Then let them cool down.
3. In a blender add the cooled liquid and herbs to blend.
4. Place in paco jet containers and freeze.
5. Spin paco jet day before serving.
Presentation:
1. On the side of the bowl place fermented cucumbers 5pc or so. Then layout about 4 nice Thai basil leaves on top. Cover with about a tablespoon of olive crumble.
2. Lay nicely the eggplant strips.
3. Quenelle Thai basil sorbet on top of the olive crumble.
4. In the middle of the bowl add a pool of coriander oil.
5. Garnish the side of the plate with micro shiso.
6. Place yellow tomato gazpacho in a chilled soup pourer.
7. Pour right in the middle of the coriander oil.
Meela Seenarain
Dubai, United Arab Emirates UAE