Charlotte Gan: California Raisins Recipes by Chef Emmanuel Stroobant

Chef Emmanuel Stroobant presented live demonstration at Samplings On The Fourteenth Restaurant, Berjaya Times Square Hotel Kuala Lumpur

Picture by courtesy of Raisin Administrative Committee (RAC)

Charlotte's Makan Journey first blog on recipe sharing which I obtained from attending the exclusive evening by California Raisins with Chef Emmanuel Stroobant and Guest Chef Erich Anton Roos, refers to my recent blogging experience here below:-

👉 An Exclusive Evening with California Raisins and Chef Emmanuel Stroobant

Superb attention to detail culinary skill by Chef Emmanuel Stroobant

Picture by courtesy of RAC

As I feel the exclusive gourmet were presented elegantly which truly brought a great indulgence experience to my body senses, I decided to share this exclusive gourmet recipes using California Raisins which were specially created by 2-Star Michelin Celebrity Chef Emmanuel Stroobant.

* The California Raisins' recipe information mentioned here is exclusively provided by Raisin Administrative Committee (RAC)

Recipe 1 of 3

California Raisins, Crab & Cauliflower

Servce 6

Ingredients

California Raisins ~ 40 gm

Breadcrumb (seasoned) ~ 100 gm

Spring Onion ~ 2 pcs

Large Egg (lightly beaten) ~ 1 pc

Mayonnaise ~ 50 gm

Lemon Juice ~ 1 tbls

Garlic Powder ~ ½ tsp

Red Chilli ~ 1 pc

Crab Meat (fresh preferred) ~ 360 gm

Capers (drained) ~ 60 gm

Unsalted Butter, room temperature (for sauce) ~ 100 gm

Unsalted Butter, room temperature (for cooking) ~ 50 gm

Sherry Vinegar ~ 1 tsp

Canola Oil ~ 60 ml

Cauliflower (cut in slices) ~ 1 pc

Fresh Parsley (minced) ~ 20 gm

Nutmeg (freshly grated) ~ 2 gm

Kosher Salt ~ To Taste

Black Pepper (ground) ~ To Taste

Method

In a large bowl, combine 40 gm breadcrumbs, green onion, egg, mayonnaise, lemon juice and garlic powder. Fold in the crab. Season to taste with salt and pepper.
Form into 12 small patties. Coat with remaining breadcrumbs and pan-fry in butter until golden brown on both sides. Transfer on absorbing paper.
In a small saucepan, combine with capers, raisins and 175 ml of water. Simmer over moderately low heat for 10 minutes until the raisins are plump; do not boil. Transfer to a blender and puree. With the blender on, add 100 gm of the butter, 1 tablespoon at a time, until incorporated. Add the sherry vinegar to the caper-raisin sauce. Season with salt, pepper and nutmeg.
In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add cauliflower and cook over moderately high heat, turning, until crisp-tender. Transfer on absorbing paper.
Reheat the caper-raisin sauce. Add parsley and serve hot.
Option to make a cauliflower puree with the trimming of cauliflower and cream to avoid wastage.

The indulgence feel of crunchiness outside and sweetness inside this
lovely appetiser made me crave for more of California Raisins' goodness!

Recipe 2 of 3

California Raisins Pasta with Fennel & Prawns

Serves 4

Ingredients

California Raisins ~ 40 gm

Prawns, fresh (cleaned and shelled) ~ 400 gm

Spaghetti ~ 400 gm

Fennel Bulbs, with leaves ~ 2 pcs

Dill, fresh (tips, chopped) ~ 7 gm

Anchovy Fillets in Oil ~ 6 pcs

Garlic, peeled ~ 2 cloves

Fennel Seeds ~ 2 gm

Lemon Zest, grated ~ 1½ pcs

Extra Virgin Olive Oil ~ 90 ml

Onion, peeled and finely chopped ~ 1 pc

Pine Nuts ~ 40 gm

Saffron, threads ~ 1 gm

Kosher Salt ~ To Taste

Black Pepper (freshly ground) ~ To Taste

Method

Trim and wash the fennel and cut lengthwise. Then slice very thinly, lengthwise, using a mandolin if available. Put the fennel leaves aside. Blanch the fennel slices in boiling, salted water for 1 minute, refresh in cold water and drain, retaining the cooking water.
Take 200 ml of the cooking water and soak the raisins in it.
Finely chop the fennel leaves. Mash the anchovy fillets and garlic. Finely crush the fennel seeds with a pestle and mortar. Mix the anchovies, garlic, fennel leaves and dill with the lemon rind and 3 tbsp olive oil. Season with salt and pepper.
Boil a large pan of water for the pasta, add salt and cook the pasta until al dente.
At the same time heat the remaining oil in a frying pan and sweat the onion until translucent. Add the prawns and sauté over a medium heat. Add the fennel, the raisins with the soaking liquid, anchovy paste and pine nuts. Dissolve the saffron in a little water and mix in. Season with salt and pepper and cook gently for 4-5 minutes.
Drain the pasta, mix with the sauce and serve immediately.

Recipe 3 of 3

California Raisins With Beef Short Ribs & Winter Fruits

Serves 8

Ingredients

California Raisins, blended with 200 ml water ~ 150 gm

Water ~ 650 ml

Usukuchi (Light Soy Sauce) ~ 120 ml

Pear Juice ~ 50 ml

Apple Juice ~ 50 ml

Mirin ~ 50 ml

Asian Sesame Oil ~ 1 tbsp

Black Peppercorn ~ 10 pcs

Small Onion ~ ½ pc

Small Carrot ~ 1 pc

Spring Onions, whites only ~ 3 pcs

Garlic ~ 2 cloves

Bone-In Beef Short Ribs, 140-170 gm each, trimmed, silverskin removed ~ 8 pcs

Apples Peeled, Cored and quartered ~ 3 pcs

Pears Peeled, Cored and quartered ~ 3 pcs

Fried Onion ~ 100 gm

Method

For the Marinade: Combine water, soy sauce, pear juice, apple juice, mirin, sesame oil, raisin juice, pepper, onion, carrot, spring onions, and garlic in a large pot and bring to a boil over high heat. Reduce by 1/3. Set aside and allow to cool.
Sear each rib to brown. Set aside and allow to cool. Combine each short rib with 120 ml marinade, apples and pears in a vacuum bag.
Set an immersion circulator to 62°C. Cook the ribs for 48 hours.
When the ribs are cooked, remove them from the warm water bath and plunge them - still in their bags - into a large bowl of ice water.
After they have been cooled, they can be stored in the refrigerator for up to a few days or frozen for a few weeks (defrost them overnight in the refrigerator).
Open the vacuum bags. Cut the ribs and fruit out of their bags over a mixing bowl to catch the braising liquid; set the ribs and fruit aside. Reserve the braising liquid.
Strain the braising liquid through a fine-mesh strainer into a small saucepan. Bring it to a boil over high heat and reduce it until it has about 500 ml.
Meanwhile, slide the bones out of the short ribs. Trim off any large obvious pieces of fat and trim the ribs into neat cubes (or rectangles) about 85 gm each.