sauces_vinaigrettes_dressings

1	piece	nutmeg crushed
3	piece	lemons sliced
2	piece	limes sliced
2	tbs	mustard seeds
2	knobs	galangal sliced
1	tbs	black peppercorn
½	tbs	mace smashed
½	tbs	clove smashed
1	tbs	Salt
2	piece	Thai chili smashed
4	stalks	lemongrass smashed
2	cup	white vinegar

Bring all ingredients to a boil for 20 min. Pour into jar and let stand for 3 weeks. Strain and bottle liquid.

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ORIENTAL SPICE MIX

| lemon Catsup | Oriental Spice Mix |

Preserved Lemon | Lemon Rosemary Dip |

Roasted Chili paste | Chili Lime Marmalade |

Smoke Mix | Special Curry | Sweet Golden Threads |

2	part	cumin
1	part	ginger powder
1	part	medium curry
1	part	cinnamon

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Pesto

Chimichuri

Pistachio

200

Feuilles de Persil

Feuilles de Coriandre

Feuilles de Menthe

Blanchir les herbes et refroidir , puis presser sur un linge absorbant .

Mixer au blender 1/3 des herbes avec :

Echalotes ciselées

250

Pâte de piments verts

1600 gr Piments moyen verts épépinés

80 gr Zest d'orange sans le coton

160 gr Fleur de sel

Mixer toius les ingrédients au blender afin d'obtenir une consistance assez onctueuse .

Débarrasser dans un bain-marie , filmer et laisser fermenter à température ambiante pendant 24 heures .

Le lendemain , passer au chinois et laisser égoutter pendant 30 minutes .

9	gr	Cumin toasté
6	gr	Sel

Chimichuri

Pistachio

110	gr	Picked Basil
2	gr	Garlic , peeled
1.5	gr	Green Thai Chili
5	gr	Lemon peel , microplaned
200	gr	Olive Oil
3	gr	Salt

85	gr	Lightly toasted Sicilian Pistachio

15	gr	Parmesan , microplaned

Blanch and shock basil, then squeeze out all excess water in a clean kitchen towel. In the blender combine 1^st set of ingredients and puree until bright green and completely smooth then shock in a bowl over ice stirring with a rubber spatula until cold. Return to the blender and add pistachios and pulse to puree until coarse. Transfer to a bowl and stir in parmesan.

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Preserved Lemons

| lemon Catsup | Oriental Spice Mix |

Preserved Lemon | Lemon Rosemary Dip |

Roasted Chili paste | Chili Lime Marmalade |

Smoke Mix | Special Curry | Sweet Golden Threads |

8	oz	coarse salt
10		lemons
1		bay leaf
1	stick	cinnamon broken into ½ inch pieces
12		coriander seeds roasted and crushed
4		cloves
		lemon juice

Scatter ½ inch of salt on bottom of jar. Quarter lemons from top within ½ inch of bottom. Pack a little salt into the cuts then reshape. Pack the lemons adding salt and spice between each layer. Press down hard to release some juice. If juice does not cover add extra juice. Seal tightly and store for 30 days before using.

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Lemon Rosemary Dip

| lemon Catsup | Oriental Spice Mix |

Preserved Lemon | Lemon Rosemary Dip |

Roasted Chili paste | Chili Lime Marmalade |

Smoke Mix | Special Curry | Sweet Golden Threads |

175	gr	Fresh Lemon Juice
50	gr	Water
75	gr	Yolks
20	gr	Salt
650	gr	Grape-seed Oil
250	gr	Olive Oil
10	gr	Fresh Rosemary Needles
10	gr	Tabasco
10	gr	Lemon Zest . microplaned

In a blender, combine lemon juice, water,Tabasco and rosemary and puree until smooth. Pass through a chinois, pushing for total extraction, then transfer to a food processor and add yolks and salt. Process until smooth, then emulsify with the oils then fold in lemon zest and reserve in refrigerator until needed.

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Roasted Chili Paste

| lemon Catsup | Oriental Spice Mix |

Preserved Lemon | Lemon Rosemary Dip |

Roasted Chili paste | Chili Lime Marmalade |

Smoke Mix | Special Curry | Sweet Golden Threads |

250	gr	Shallots
125	gr	Garlic
¼	cup	dried shrimp
5		dried long red chili
125	gr	palm sugar
75	ml	tamarind water
30	ml	fish sauce
1	tsp	sea salt

Peel and thinly slice shallots. Fry until golden brown and drain. Do the same to garlic. Blanch deseeded chili in oil until bright red. Fry shrimp until flragrant and drain. Place all ingredients in food processor and blend to a smooth paste using a little of the frying oil if necessary. Transfer mix to a saucepan and simmer adding sugar, fish sauce and salt. Simmer until thick then add tamarind water to consistency.

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Chili Lime Marmalade

| lemon Catsup | Oriental Spice Mix |

Preserved Lemon | Lemon Rosemary Dip |

Roasted Chili paste | Chili Lime Marmalade |

Smoke Mix | Special Curry | Sweet Golden Threads |

		palm sugar
		sugar
		fish sauce
		lime
		roasted chili paste

Zest and segment the lime. Blanch zest. Caramelize palm sugar and add sugar, chili paste and fish sauce. Add blanched zest. Dice segments and add a la minute

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Smoke Mix

| lemon Catsup | Oriental Spice Mix |

Preserved Lemon | Lemon Rosemary Dip |

Roasted Chili paste | Chili Lime Marmalade |

Smoke Mix | Special Curry | Sweet Golden Threads |

½	cup	rice
1/3	cup	brown sugar
1/3	cup	lapsang souchong
6	piece	clove
3	piece	star anise
1	strip	orange zest

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SPECIAL CURRY

| lemon Catsup | Oriental Spice Mix |

Preserved Lemon | Lemon Rosemary Dip |

Roasted Chili paste | Chili Lime Marmalade |

Smoke Mix | Special Curry | Sweet Golden Threads |

20	gr	Tumeric
22	gr	Coriander
10	gr	Cumin
10	gr	White Pepper
5	gr	Clove
5	gr	Cardamone
5	gr	Ginger Powder
5	gr	Cayenne
5	gr	Mace
5	gr	Fennel
5	gr	Fenugreek
3	gr	Star Anis

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Sweet Golden Threads

| lemon Catsup | Oriental Spice Mix |

Preserved Lemon | Lemon Rosemary Dip |

Roasted Chili paste | Chili Lime Marmalade |

Smoke Mix | Special Curry | Sweet Golden Threads |

2	cups	sugar
1	cup	water
12		egg whites
12		egg yolks
2	tsp	salt

Lightly beaten egg white - pinch of salt - few drops jasmine essence Heat sugar and water. Let cook until slightly syrupy. Strain yolks, whites and salt through a chinois. Stir in Jasmine essence. Put into pastry bag with a small hole and drizzle into syrup in a circular motion. When set, this takes seconds, remove with a slotted spoon. Mound eggs into thin pyramids with chopsticks.. When cooled they should be slightly crunchy