EGG CAVIAR 01 / / 02 LOBSTER TARTINE, LEMONGRASS, FENUGREEK BROTH AND SUGAR SNAP PEAS YELLOWFIN TUNA RIBBONS, AVOCADO, SPICY RADISH AND GINGER MARINADE 03 / / 04 CHAR-GRILLED SQUAB, CRUSHED SWEET PEAS AND NASTURTIUM VINAIGRETTE Jean-Georges’ Dishes
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EGG CAVIAR01 // 02LOBSTER TARTINE,
LEMONGRASS, FENUGREEK BROTH AND SUGAR SNAP PEAS
YELLOWFIN TUNA RIBBONS, AVOCADO, SPICY RADISH AND GINGER MARINADE03 // 04CHAR-GRILLED SQUAB,
CRUSHED SWEET PEAS AND NASTURTIUM VINAIGRETTE
Jean-Georges’ Dishes
METHOD EGGCut top off of egg. Scramble egg in butter with whisk constantly moving until egg is lightly curdled. Season with salt and cayenne. Boil eggshells in water and remove. Gently remove skin from inside of shell. Put eggs back into shell.
CREAMWhip cream to a stiff peak. Season with salt and pepper. Finish with vodka and lemon juice. Put into a piping bag and reserve.
TO SERVEPipe whipped cream around top of eggshell filled with the scrambled egg. Top with a spoon of caviar.
TO EATServe with an espresso spoon. The idea is to combine the hot eggs, cold cream and salty caviar in one bite.
Jean-Georges Vongerichten’s recipesFOUR Middle East01.16
Egg Caviar
INGREDIENTSEGG
• 4 egg• ¼ tsp salt• Pinch cayenne pepper• 2 tbs butter
CREAM• ½ cup whipping cream• 1 tsp vodka• 1 tsp lemon juice• Scant ¼ tsp salt• Pinch cayenne pepper
TO SERVE• 4 tsp ostera caviar
JEAN-GEORGES VONGERICHTEN’S RECIPES
/ 01
SERVES 4
METHODSPICE MIXWarm and grind. Reserve.
TOMATO MARINADEWarm mixture, cover and let marinate 24 hours.
LOBSTER STOCKRoast bodies, carrots, celery and onion until caramelized and combine all in pot. Bring to simmer and cook for 30 minutes. Strain through chinois.
SAUCEBring lobster stock, tomato marinade and mint to a boil. Let infuse for 15 minutes and then strain.
LOBSTER BUTTERMix 1 part raw lobster eggs to 1 part soft butter. Blend well, wrap in cling film and reserve.
TO SERVEHeat lobster with butter in oven. When cooked season with white pepper, salt and lime juice. Heat sauce and finish with lobster butter and lime juice. Place lobster on top of buttered bread. Garnish top with pea shoots. Sprinkle with lobster eggs. Serve sauce on side.
Jean-Georges Vongerichten’s recipesFOUR Middle East01.16
Lobster Tartine
INGREDIENTSSPICE MIX
• 3 tbs pumpkin seed• 2 tbs sliced almond• 1 tbs coriander seed• 1 tbs fenugreek• 2 tbs sesame seed• 2 pcs cardamom
TOMATO MARINADE• 20 ripe tomato diced• 20 stalks lemongrass
sliced• 10 tbs honey• 10 tbs soy• 10 tbs spice mix
LOBSTER STOCK• 6.5lbs cleaned lobster
bodies• 2.25lbs peeled carrots• 1.5lbs celery• 1.75lbs onion• 4oz tomato paste• 2gal water
SAUCE• 6 liter lobster stock• 3 bunch mint
LOBSTER BUTTER• Green lobster roe• Butter
TO SERVE• 1 whole lobster
blanched out of shell• Baby pea shoots
• 1 toast with salted
butter • Cooked lobster eggs
JEAN-GEORGES VONGERICHTEN’S RECIPES
/ 02
SERVES 100 PORTIONS
METHODKAFFIR SYRUPCombine all in a pot and bring to boil. Remove from heat and cool at room temperature, and strain.
TUNACut perfect strips from tuna. Gently season with salt, minced shallot and minced Thai chili and olive oil to taste.
GINGER MARINADEPeel the ginger and rough chop. Purée in blender with just enough olive oil to spin, until totally smooth. Mix with the remaining ingredients.
TO SERVEMix avocado with salt, lime juice, olive oil. Slice the radishes ¼inch thick and keep in cold water, then drain well. Season with salt and toss with the chili oil.
In the bottom of a small bowl arrange a generous spoonful of the avocado. Top with about 6 slices of the radish and arrange half the fish in a bundle on top. Add more radishes, the remaining fish then top with radish. Spoon the marinade around and drizzle with the chili oil.
Jean-Georges Vongerichten’s recipesFOUR Middle East01.16
Ribbons of Tuna, Avocado, Spicy Radish & Ginger Marinade
INGREDIENTSKAFFIR SYRUP
• ¼ cup lime juice• ¼ cup sugar• 6 kaffir lime leaves
rough chopped
TUNA• 12oz tuna• 4 tbs olive oil• 1 Thai chili minced• 1 shallot minced• Salt
GINGER MARINADE• ½ cup ginger• ½ cup Champagne
vinegar• ½ cup part soy• 2tbs olive oil• ¼ cup part kaffir syrup
TO SERVE• 2 ripe avocado small
dice • Salt• 4 tbs olive oil• 6 red radish• 1 lime juice• Chili Oil
/ 04JEAN-GEORGES VONGERICHTEN’S RECIPES
SERVES 4
METHOD SQUABSeason the squab with salt and coat both sides with marinade. Cook on a hot charcoal grill, skin side down until crunchy and blackened; turn the squab over and cook at 55C until medium-rare to medium.
MARINADECombine and mix well.
VINAIGRETTE BASECombine first set of ingredients in a covered pot and cook until onions and scallions are completely tender without any color. Spread into a hotel pan and cool.
In a small pot, whisk agar into the water and bring to a simmer; let simmer for exactly 1 minute, then mix with the 3rd set thoroughly. Pour into a hotel pan and let cool.
Combine all ingredients in the vita prep and puree until completely smooth. Cool over ice.
NASTURTIUM VINAIGRETTEPurée until smooth and pass through a chinois.
GREEN CHILI PASTECombine the first set of ingredients in a blender and process until medium-smooth. Put in a very narrow container and wrap twice with plastic wrap, and allow to sit at room temperature for 24 hours. Pour into a chinois and let drain for exactly 30 minutes. Remove paste and season with the salt and grapefruit zest. Reserve juice for another use.
PEASFreeze the sweet peas and while still frozen, process in robo coup to medium mash. Combine the ingredients in a pot, stir and cook until peas are tender.
Jean-Georges Vongerichten’s recipesFOUR Middle East01.16
Char Grilled Squab, Crushed Sweet Peas, Nasturtium Vinaigrette
INGREDIENTSSQUAB
• ½ squab deboned• 50g marinade• Salt
MARINADE• 200g molasses• 40g sherry vinegar• 64g soy sauce• 5g sesame oil• 2g garlic, worked to a
paste with the flat of a knife
• 40g black pepper, light toasted, ground fine
• 12g star anise, lightly toasted, ground fine
• 24g coriander, ground fine
• 8g fennel seed, ground fine
• 8g sumac, ground fine• 12g cumin, toasted,
ground fine
• 4g dried Mexican oregano, ground fine
• 3g black cardamom seeds, ground fine
VINAIGRETTE BASE• 325g spring onion,
peeled and sliced thin• 65g scallion whites,
washed, dried, cut into ¼ inch pieces
• 150g extra virgin olive oil
• 1g green Thai chili• 1½g lime peel, pith
completely removed• 9g salt
• 250g Figi water• 8g Telephone brand
agar agar »
/ 03JEAN-GEORGES VONGERICHTEN’S RECIPES
SERVES 1
JEAN-GEORGES VONGERICHTEN’S RECIPES
• 85g fresh lime juice• 80g Champagne
vinegar• 14g salt• 20g chili paste• ½g guar gum
NASTURTIUM VINAIGRETTE
• 275g vinaigrette base• 9g orange and red
nasturtiums, stems removed
• ¼g saffron• 15g blowtorch charred
red finger chilies from the stem side, peeled and stemmed
GREEN CHILI PASTE• 800g green finger
chilies, ½ seeded, stemmed
Jean-Georges Vongerichten’s recipesFOUR Middle East01.16
Ingredients continued...
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