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This recipe is from , the Michelin-starred chef/owner of the highly acclaimed Hide in London. In 2019, Ollie performed a special guest chef demonstration for students and guests of Le Cordon Bleu. Known for creating entirely product-driven modern British dishes which highlight the natural qualities using only the finest ingredients, Ollie demonstrated several dishes, with the Kolhrabi dish presented below one of the highlights.
Kohlrabi, pear, elderflower vinegar and perilla oil
The day before serving, make the broth. Place the water, sliced onions, salt and sugar in a large sous-vide bag and cook in a pan of simmering water for about 30 minutes until the onions are completely soft.
Once cooked, empty into a bucket. Add the pine needles and bonito while warm, then cover with clingfilm.
Let cool to room temperature then add remaining ingredients. Leave to infuse overnight.
Pass through a chinois sieve into a bowl and set over an ice bath. Place a serving jug in the freezer.
Blanch the perilla and baby spinach for 30 seconds in rapidly boiling salted water in batches, about 30 g per litre of water, then refresh in ice water.
Drain very well and squeeze out all the water until completely dry.
Blend with the salt and oil in a Vita-prep until bright green and steaming hot.
Strain through a double muslin or J-cloth set over a bowl.
Slice the kohlrabi to 1.5 mm thick slices, then season in a bowl. Sous-vide for 30 minutes until tender. Let rest for 20 minutes, then strain.
Mix all the ingredients together in a bowl and set aside.
Place 1 tsp of the pear filling in the centre of each kohlrabi slice then pinch to seal like a wonton. Repeat with the remaining kohlrabi then sprinkle 3 fennel seeds over each parcel.
In a serving bowl, place the dumplings in a circle and top each with a pluche of dressed chickweed.
Remove the jug from the freezer and fill halfway with with pine broth. Pour the broth over the dumplings and add 2 pipettes of perilla oil.
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