To pamper my guests, I invited two friends to cook with me. The first is Gal Ben Moshe - the chef of the Prism restaurant in Berlin, which holds a Michelin star, and also leads the Pastel restaurant in Tel Aviv. The second is Alon Shabo, the chef and owner of the pastry shop "Alon Shabo".
What did we talk about while working? Mainly about the constant aspiration to improve and the fact that in every dish we strive to combine a variety of culinary elements. The three of us believe in the importance of quiet design, in creating dishes without too many ingredients, with a "surprise effect".
The dishes we created for the shared meal are based on excellent ingredients. They are interesting and full of flavors, and have a very personal touch of each chef. They will be served at the Hiba restaurant (6.8) in a meticulous and intriguing tasting meal accompanied by a variety of wines. And it is possible, with a little concentration and attention to detail, to prepare them at home as well.
Yossi's dish - locus skewer with salted sutlach
Photo: Assaf Carla,
Ingredients:
√ 4 pieces of locus weighing about 120 grams each
Sauce:
√ 2 cups plum juice
√ 1/2 tsp. grated ginger
√ 1/2 chopped hot pepper
√ 1 teaspoon coriander seeds
√ 3 tablespoons pomegranate concentrate
√ a pinch of salt
For Sotlatch:
√ 1 cup rice
√ 2 cups vegetable broth or water
√ 1 chopped onion
√ 100 grams of butter cut into cubes
√ 150g Kaimak
√ a pinch of salt
The locus. In plum juice sauce,
How to prepare:
1. Sauté the rice for 7 minutes in vegetable broth or water, strain and refrigerate.
2. Steam the onion with butter, add the rice and continue cooking until soft. Add the kaimek and season with salt.
3. Cook on low heat for 20 minutes and keep stirring all the time.
4. Put all the sauce ingredients in a saucepan, bring to a boil and cook until the amount is reduced by half.
5. Sear the locus in a butter-greased striped pan, brush it on all sides with the thick sauce and place on top of the sutlach.
Alon's dish - salted honey tart
Photo: Assaf Carla,
Ingredients:
For crunchy dough:
√ 150 g flour
√ 50 g powdered sugar
√ 100 grams of cold butter cut into cubes
√ 1/2 L-sized egg
For salty honey filling:
√ 80 g egg yolks
√ 500 g heavy cream
√ 120 g sugar
√ 50 g cornstarch
√ 100 g honey
√ 3 g salt
√ pan 22 cm diameter and 2 cm high
The tart. Sweet-salty, photo: Assaf Carla
How to prepare:
1. Prepare the crunchy dough: In a food processor or mixer with a guitar hook, mix flour, powdered sugar and cold butter cut into cubes until thin crumbs are formed.
2. Add an egg, reduce the speed and stir until a preliminary dough is formed.
3. Roll out two parchment papers 3-2 mm thick and larger in diameter than the tart pan. Cool for an hour in the fridge.
4. Transfer the dough to the tart pan, attach to the edges of the pan and with the help of a knife cut the remainder.
5. Place in the freezer for at least 15 minutes.
6. Prepare the honey filling: In a saucepan, bring cream, sugar and cornstarch to a boil while stirring with a whisk.
7. In a bowl, whisk egg yolks with honey and salt well. Pour the hot mixture gradually, and while stirring, over the yolk mixture.
8. Strain the mixture and cool at room temperature.
9. Pour the filling over the frozen tart crust and bake in a preheated oven to 170°C in turbo mode for 40 minutes, until the filling is set.
Gal's dish - crudo intias with cucumbers, fish tartare and pakos
Photo: Assaf Carla,
Ingredients:
√ 1/2 kg clean Intias fillet without skin
√ 1 tablespoon canola oil
√ 2 tablespoons freshly squeezed lemon juice
√ 7 tablespoons olive oil
√ 2 kg cucumbers
√ 1 teaspoon sugar
√ 1 tablespoon white wine vinegar
√ 500 g Pacos
√ grated peel from 2 lemons
√ 4 tablespoons chopped shallots
√ salt
For crispy rice:
√ 4 sheets of rice
√ 1 nori seaweed ground into powder
√ 2 cups canola oil
The Intias. Based on ground cucumber, photo: Assaf Carla
How to prepare:
1. Grind the cucumbers in a blender and strain in a fine sieve.
2. Reserve 1 cup cucumber juice and mix with 1 tablespoon vinegar, 1 teaspoon sugar and 3 tablespoons olive oil.
3. Peel the pacos and cut around the kernels. Chop the meat of the pakos into small cubes about 1/2 cm in size. Keep aside 1/2 cup.
4. Divide the intias into 2 parts. Sear the thick part in a pan with 1 tablespoon of canola oil for 20 seconds on each side, remove to a plate and refrigerate. After cooling, slice into slices 1/2 cm thick.
5. Chop the thin side of the fish into cubes and mix with the lemon juice and peel, chopped shallot, salt, olive oil and the pacos.
6. In a wide pan, heat 2 cups canola oil until it starts to steam. Turn off the fire and throw in the rice sheets (the rice will swell), place on absorbent paper and sprinkle over salt and the nori powder.
7. In a bowl put the cucumber juice, a tablespoon of the tartar and on top place a slice of seared fish. Garnish with a sheet of crispy rice.
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