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Chef Stephan Zoisl of Chef’s Table shares three simple recipes to whip up for an exquisite feast
Christmas can be both a joyous and stressful period—the latter is especially true if you are planning to whip up a feast at home. As we all know, preparing a lavish spread takes time, which we might not always have.
With the right tools, Chef’s Table chef-owner Stephan Zoisl shared that you can easily shave off a lot of time cooking dishes, which often take hours to prepare. That said, he shares three easy and delicious recipes that you can whip up in an hour using a pressure cooker.
Read more: Try Manolo Blahnik's Family Recipes for a Delicious Feast at Home
Hokkaido Scallops
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Serves 4
Ingredients
- 200 grams sashimi grade Hokkaido scallops
- 20 millilitres olive oil
- 300 grams sunchoke (Jerusalem artichoke)
- 100 grams butter
- 50 millilitres white wine
- 30 millilitres lemon juice
- 10 grams salted dried kombu (kelp) seaweed
- 1 egg yolk
- Grapeseed oil (for deep frying)
Method
- Peel and dice 200 grams of sunchokes and keep it in water to reduce oxidisation.
- Heat the pressure cooker and add 10 millilitres of olive oil, 10 grams of butter and sunchokes. Roast the sunchokes until light brown before covering them with water.
- Cook sunchokes for 10 minutes before blending them to make a smooth pureé.
- Thinly cut the remaining sunchokes on a mandolin before deep-frying them at 180 to 190 degrees in grapeseed oil.
- Clarify the remaining butter by melting it over low heat, without stirring, until milk solids appear. Remove milk solids and continue cooking the butter until deep brown in colour (beurre noisette).
- Whisk the egg yolk and white wine over a double boiler. Then, slowly add in the beurre noisette while constantly whisking to create a homogenous sauce.
- Pan-sear the Hokkaido scallops on high heat in a frying pan for up to a minute on each side. The centre of each scallop should stay raw.
- Plate the scallops, topping them with warm sunchoke crème, and sunchoke chips.
Venison Ossobuco Ravioli
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Serves 4
Ingredients
- 1 kilogram venison osso buco
- 50 grams carrots, diced
- 50 grams celeriac (celery root), diced
- 50 grams white onions, diced
- 150 millilitres red wine
- 300 millilitres veal or chicken stock
- 10 grams juniper berries
- 1 stick cinnamon
- 4 pieces fresh bay leaves
- 10 grams black pepper
- 10 grams coriander seeds
- 8 pieces celeriac, baked and thinly sliced
- 80 grams celery, blanched and marinated
- 80 grams ricotta cheese, marinated
- 40 grams blueberries
Method
- Heat the pressure cooker. Season the venison meat with salt and pepper and sear on both sides on high heat. Once well browned, remove from the pressure cooker.
- Roast the diced onions, carrots and celeriac. Add the spices and bay leaves. Continue with the red wine. Make sure you can get all the roasted bits that are on the bottom of the pressure cooker.
- Once well cooked, add the venison back to the pressure cooker. Add the veal or chicken stock. Top up with water, to cover the venison. Set to pressure 2, for 30 minutes (this depends slightly on the size of the venison parts).
- Once the venison is cooked, remove the meat from its bones. Taste the sauce, and add seasoning if necessary or reduce further for a more intense flavour.
- Place the pulled venison onto celeriac slices, rolling them up like ravioli. Transfer onto a tray with melted butter. Reheat them by covering the tray with aluminum foil and steaming.
- Serve with a side of ricotta, celery, blueberries and venison sauce.
Don't miss: Christmas 2020: Try This Recipe for Chef Kirk Westaway’s Turkey Breast Wellington
Juicy Turkey
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Serves 4
Ingredients
- 500 grams turkey breast
- 100 grams chestnuts, cooked
- 50 grams cranberry jam
- 400 grams potatoes, peeled and cut small
- 200 millilitres clarified butter
- 2 egg yolk
- 30 millilitres white wine, reduced
- 1 lemon
- 100 grams butter
- 50 millilitres milk
- 50 grams white onions, diced
- 20 grams breadcrumbs, fine
- 50 grams hazelnuts, chopped and toasted
- 2 tablespoons Italian parsley, chopped
- 1 tablespoon chives, finely diced
- 1 nutmeg
Method
- Prepare the filling. Roast diced onions in butter in a wide pot. Once cooked, add half of the chestnuts (broken into small pieces), chopped hazelnuts, and breadcrumbs. Cool the filling before adding the chives and Italian parsley.
- Butterfly the turkey (cut in half) and fill with the stuffing. Roll tight in cling film and steam for 10minutes in the pressure cooker with the steaming insert. Once done, remove the cling film (be careful as the turkey will be very hot) and sear in a frying pan with a small amount of oil.
- Cook potatoes in the pressure cooker at high (should take 10 minutes). Mash and season with salt and freshly grated nutmeg before adding milk and butter.
- Enjoy the turkey with a side of mashed potatoes.
