GpuOfTheBrain

INGREDIENTS
4 stalks of lemon-grass, cut into 1⁄2in
(1cm) lengths and bruised
7oz (200g) galangal, peeled
and diced
5 kaffir lime leaves, bruised
1 chicken leg
2 cups water
2 small, hot chilies
4 cups coconut milk
1 tbsp nam pla
juice of 3 limes
3 scallions, minced
2 tbsp chopped cilantro

DIRECTIONS
Place the herbs, chicken, and
water in a medium saucepan and
bring to a boil. Simmer until the
chicken is cooked, about 30 minutes.
Remove the chicken and dice the
meat. Add the chilies to the soup.

Bring the soup back to a boil.
Pour in the coconut milk and
heat slowly. You want the soup to
become hot enough for the flavors
to infuse the coconut milk, but do
not let it boil.

Strain the soup into a clean pan or tureen, then add the nam pla, lime
juice, scallions, cilantro, and diced chicken. Taste for seasoning.
Cut the strained-out chili into slivers and use as a garnish, if desired.

INGREDIENTS
scant 1 cup sunflower oil
3 1⁄2 tbsp mild olive oil
3 egg yolks
2 whole eggs
1⁄2 tbsp Dijon mustard
1 tbsp sherry vinegar
1⁄2 tbsp salt
For serving
8 white or green asparagus
spears, peeled
grated grapefruit zest
grated lime zest
mint leaves

DIRECTIONS
Mix the two oils together in
a bowl. Add the remaining
ingredients. Using a whisk or
electric mixer, beat until the
mixture emulsifies.

Strain, then fill the siphon,
pouring the mixture through
a funnel. Load the air and shake the
siphon. Keep warm in a water bath
at about 149°F (65°C).

Cook the asparagus in boiling
salted water for 3 minutes.
Cool. Arrange the asparagus in a
bowl with the grapefruit and lime
zests and a few mint leaves. Finish
with the hot foam.

INGREDIENTS
2 tsp Dijon mustard
2 tbsp good-quality vinegar
(champagne or white wine)
4 1⁄2 tbsp vegetable oil
4 1⁄2 tbsp olive oil

DIRECTIONS
Combine the mustard, vinegar, and a little
salt and pepper in a bowl.

Gradually add the oils in a thin stream,
whisking constantly. Check the seasoning

INGREDIENTS
1⁄2 cup light cream
1⁄2 cup whole milk
2 tbsp sugar
1 egg yolk
2 1⁄2oz (75g) bittersweet couverture (with about
70% cocoa solids), broken into pieces
2 egg whites,
2 1⁄2oz (75g)
crème anglaise  and wild strawberries,
for serving (optional)

DIRECTIONS
Heat the cream and milk in a pan, then add
half the sugar. Heat to 185°F (85°C). Beat the
egg yolk with the remaining sugar in a bowl, then
pour in the hot milk. Return the mixture to the
pan and cook over low heat, stirring constantly,
until thick enough to coat the spoon. Remove
from the heat and add to the couverture

Stir until the couverture has melted, then
cool the mixture quickly. Once cool, pour
in the egg whites and stir to mix. Press through a
strainer. Fill the siphon, load the air, and shake
the siphon, then chill for 6 hours

To make the molds, cut strips of food-safe
rigid plastic and shape into rings 2in (5cm)
in diameter, allowing an overlap of 1in (2.5cm).
Secure with tape. Place each mold on a square
of parchment paper set on a freezerproof plate
or tray. Fill the molds with the chocolate foam
and smooth the tops. Freeze for about 2 hours.

Unmold the mousses and place on serving
plates. If desired, surround each mousse
with a ribbon of crème anglaise and finish with
some ripe wild strawberries

INGREDIENTS
2 cups coconut milk
48 wild strawberries
freshly ground pink peppercorns
For the lemon gelatin
1⁄4 cup water
1 sheet of gelatin
1⁄4 cup sugar syrup (see gin fizz cocktail, p66)
1⁄4 cup lemon juice

DIRECTIONS
Strain the coconut milk through a fine-mesh
strainer. Fill the siphon with the milk and
load the air, then chill in a bowl of ice water or
in the refrigerator for 30 minutes

For the gelatin, heat the water in a pan, add
the gelatin, and dissolve. Stir in the sugar
syrup and lemon juice. Let cool, then pour into
a bowl and chill until softly set.

Arrange 12 wild strawberries in each glass,
add a spoonful of gelatin, and top with a
little freshly ground pink pepper. Add the
coconut foam just before serving.

INGREDIENTS
2lb (900g) tart apples, peeled, cored, and
chopped
1lb (450g) pears, peeled, cored, and chopped
1 garlic clove, crushed
1lb (450g) onions, chopped
1 2⁄3 cups raisins
4 cups cider vinegar or white wine vinegar
1 tbsp ground ginger
1 tbsp ground cinnamon
2 tsp ground turmeric
1 1⁄2 tbsp salt
2 cups packed dark brown sugar

DIRECTIONS
Place the apples, pears, onions, garlic, raisins,
and vinegar in a nonreactive kettle. Bring to
a boil. Simmer until the apples and pears are soft
but still keeping their shape, about 20 minutes.

Add the spices, salt, and sugar, and stir until
the sugar has dissolved. Reduce the heat and
simmer until most of the liquid has evaporated
and the chutney is thick, 45–60 minutes.

INGREDIENTS OLD-FASHIONED APPLE SAUCE
1lb (450g) tart apples, peeled, cored, and
thickly sliced
strip of lemon peel
1
⁄3 cup cold water
2 tbsp sugar
1 tbsp unsalted butter, chilled and diced

DIRECTIONS OLD-FASHIONED APPLE SAUCE
Place the apples in a medium-sized saucepan
with the lemon peel and water. Cover and
simmer gently until the apples have softened,
10–12 minutes. Stir in the sugar, then remove
from the heat and let cool

Remove the lemon peel. Press the apples
through a strainer or purée them in a
blender. Return to the pan and reheat gently,
then stir in the butter. Serve the sauce warm.

INGREDIENTS
1lb (450g) very ripe, soft tomatoes, chopped
1 tbsp tomato paste
10 basil leaves
1 tbsp sugar
2 tbsp sherry or raspberry vinegar
7 tbsp olive oil

DIRECTIONS
Combine the tomatoes, tomato paste, basil,
sugar, and vinegar in a bowl. Cover and leave
for 2 hours at room temperature. Purée the
mixture by working it through a food mill.

Slowly add the oil to the tomato mixture,
whisking constantly. Season to taste with salt
and pepper. Serve at room temperature. The sauce
can be kept in the refrigerator for up to 3 days.

INGREDIENTS
1lb (500g) fish fillets and shellfish—
a selection from red mullet or bass,
haddock or cod, salmon or turbot,
peeled raw shrimp or scallops
1 tbsp lemon juice
2 1⁄2 cups fish or chicken stock
1⁄4 cup white wine
2 shallots, chopped
1 egg yolk
2 tbsp heavy cream
1 tomato, peeled, seeded, and
chopped
1 tbsp chopped parsley
croûtons for serving

DIRECTIONS
Skin the fish, if necessary, and
cut into 11
⁄4in (3cm) pieces.
Season with salt, pepper, and lemon
juice. Bring the stock, wine, and
shallots to a boil in a large saucepan.

Add the fish in the order it
takes to cook—red mullet or
bass first; 2 minutes later the
turbot, if using; then the haddock,
cod, or salmon; and, finally, the
shrimp or scallops.

Simmer the soup for up to
10 minutes (cooking times
may vary slightly). As soon as the
fish is cooked, the soup is ready to
be finished and served.

Stir the egg yolk and cream
together in a bowl. Take the
soup from direct heat and stir the
mixture in, then add the tomato
and parsley. Serve with croûtons.

INGREDIENTS
4 1⁄2lb (2kg) raw fish bones (see above)
2 tbsp butter
1 cup white wine
2 leek, chopped
1 onion, chopped
2 tbsp black peppercorns, crushed
few parsley stems
3 quarts water (3 liters)

DIRECTIONS
Rinse the fish bones in plenty of cold water.
Discard any bloody bits near the heads.
Gently warm the butter in a stockpot. Add the
fish bones and stir over the heat until you can
smell cooked rather than raw fish. The bones
should not brown at all.

Add all the remaining ingredients and bring
to a boil. Skim off any white foam from the
surface, then let simmer gently for 40 minutes.
Strain into a pitcher or bowl. There will be little
or no fat to skim off, but discard any impurities
that fall to the bottom as the stock cools.