Le Cordon Bleu is the leading global network of culinary arts and hospitality management institutes steeped in a rich history and heritage spanning over 120 years. Offering a large range of programmes from short courses and professional certificates, Diplomas through to Bachelor and Master degrees in variety of different fields such as cuisine, pâtisserie, wine, nutrition and management. Le Cordon Bleu Master Chefs are sharing a delicious and full of flavours recipe, perfect to impress your guests, which is using the techniques taught in their Diplôme de Cuisine programme.

Prawn Ceviche

Serves 4

Ingredients:

8 fresh prawns

fine salt

Marinade

¼ red pepper

¼ green pepper

½ green chilli

¼ onion

coriander leaves

zest and juice of 2 limes

Crispy quinoa

50 g quinoa pearls

oil

Decoration

micro coriander

Spring onion, finely sliced

Cooking method

1.Marinade: Peel and discard the skin from the peppers and dice the flesh. Finely dice the chilli and the onion and finely slice the coriander. Combine all ingredients together with the zest and juice of 2 limes.

 

2.Remove shells from the prawns, discard heads but reserve the tail. Remove intestine vein and then thinly slice the tails. Season with salt then add to the marinade. Refrigerate for 20 minutes.

3.Crispy quinoa: Wash and boil the quinoa pearls for 10 minutes in salted water. Drain, refresh and dry on paper towel. Pan fry to create desired shape until golden and crispy. Reserve for plating.

4.To serve: Serve the prawn ceviche chilled and decorate with micro coriander, sliced spring onions and crispy quinoa.

Tomato Flat Bread

Makes 2, to serve 4 each

Ingredients

Dough

12 g fresh yeast

135 g warm water

500 g strong flour

10 g salt

150 ml tomato juice

30 ml garlic oil

35 g roasted garlic

60 g caramelised red onion

 

Topping

½ bunch rosemary

100 g caramelised red onion

150 g cherry tomatoes (part dried)

rock salt

garlic oil

Cooking method

1. Dissolve the yeast in warm water.
2. Put the flour and salt into a large bowl. Add the tomato juice, garlic oil and yeast dissolved in water.
3. Mix for 1 to 2 minutes at a low speed (1 on kitchen aid), then mix for 7 to 9 minutes at medium speed (4 to 5 on kitchen aid).
4. When the dough is ready add the roasted garlic and caramelised red onion and mix until well combined.
5. Leave to rest for between 15 to 20 minutes.
6. Knock back and leave to rest for another 15 minutes.
7. Divide into 2 pieces and roughly shape into rounds.
8. Leave to rest for a further 10 minutes.
9. Roll into a flat round shape, around 14 cm in diameter.
10. Leave to prove until a third thicker.
11. Add the toppings by pushing slightly into the dough.
12. Prove again until it has doubled in size.
13. Bake in a fan oven with steam at 190ºC for 10 minutes. Remove from oven, brush garlic oil on top and finish baking until golden brown on top.

Fruit Tart

4 individual tarts

Ingredients

Sable

80 g salted butter, softened

80 g caster sugar

40 g egg yolk

125 g T55 flour

2.5 g baking powder

Passion fruit Cream

80 ml passion fruit juice/puree

30 g whole egg

50 g caster sugar

12 g milk powder

6 g cornflour

100 g soft butter

 

Decoration

raspberries

chopped nibbed pistachios

white chocolate shavings

cooked meringue sticks

 

Cooking method

Sable

1. Pre heat oven to 180°C
2. Beat the soften butter and sugar then incorporate the egg yolk mixture.
3. Sieve flour and baking powder and stir into the butter mixture.
4. Roll out to 6 mm thick and chill until firm.
5. Cut using a 9 cm round tartlet ring and bake with the tartlet ring in place on a paper lined tray.
6. Bake until golden brown, about 15 minutes.
7. Remove from the oven, and lift off the metal ring while still warm.
8. Allow to cool completely before filling.

 

Passion Fruit Cream

9. Bring the passion fruit juice/puree to a boil.

10.Mix the eggs and sugar lightly with a whisk, then add in the corn flour and milk powder and combine. Pour this mixture into the pan with the passion fruit and slowly return to a boil, stirring continuously. Once thickened pour into a cold bowl and cover with cling film.

11.Once cool to touch add in the butter and mix to combine using a hand blender.

12.Transfer into a piping bag and pipe directly onto the centre of the sable bases. Chill to set in the refrigerator.

Assembly

13. Arrange sliced raspberries around the edge of the sables. Decorate the top with chopped pistachios, white chocolate shavings and dried meringue sticks.