Recipes

Ingredients
20 Jeju sweet shrimp; olive oil & lemon juice, 10 ml each; ¼ lime's zest; a pinch of salt; 15 nasturtium leaves; cream 200 ml; horseradish 25 g; dill 60 g; canola oil 300 ml; 2 shallots; water 150 ml; white-wine vinegar 100 ml; sugar 60 g; salt 4 g; ¼ onion & ¼ carrot; ½ celery; 2 garlic cloves; 1 lemongrass; 1 tsp tomato paste; milk 200 ml; lecithin 5 g; olive oil & water to taste.

Method

1. Remove the heads and shells of the sweet shrimp and season with olive oil, lemon juice, lime zest and salt. Reserve the heads for a bisque.
2. Warm the cream over low heat until just before boiling. Off the heat, add the horseradish, infuse for 1 hour, then strain.
3. Blanch the dill, chill immediately in cold water, and pat dry. Warm the canola oil to 50°C, blend with the dill at high speed, then pass through a fine sieve (dill oil).
4. Stir 30 ml of the dill oil into the horseradish cream to make the sauce.
5. Peel the shallots and slice into thin rings. Boil the remaining pickle ingredients and pour over the shallots.
6. Sweat the onion, carrot, celery, garlic and lemongrass in olive oil. Once golden, add the reserved shrimp heads, cover with water and simmer, skimming the foam.
7. Strain, stir in the milk and lecithin, then blend to create a foam (bisque foam).
8. Plate the shrimp, top with the shallot pickle, pour over the sauce and finish with nasturtium leaves and the bisque foam.

Ingredients
Squid ink 3 g; semolina 100 g; "00" fresca flour 23 g; water 43 ml; pecorino 3 g; a little salt & dill; shiitake 20 g; horned turban conch & squid body 30 g each; dill 10 g; white pepper 3 g; zest of 1 lemon; oil & salt to taste; olive oil & minced garlic 12 g each; peperoncino 1 g; anchovy sauce 4 g; cream sauce (cream:milk 1:2) 340 ml; butter & Grana Padano 10 g each; juice of 1 lemon; dill to taste; breadcrumbs & olive oil 10 g each.

Method

1. Mince the shiitake and sauté in oil in a hot pan.
2. Steam and clean the conch; separate the squid's legs and innards and remove the skin.
3. Blend the shiitake, conch, squid, white pepper, lemon zest and salt; finish with dill to make the shiitake-conch sausage.
4. Sauté olive oil, garlic and peperoncino; before it colours, add anchovy sauce for depth. Add the cream sauce, simmer, melt in the butter, then finish with Grana Padano, lemon juice and dill.
5. Toast the breadcrumbs in olive oil over low heat.
6. Knead the squid ink, semolina, "00" fresca and water for 7 min; rest, covered, 14 min, then cut the pasta. Boil in salted water for 1 min 20 sec.
7. Cook the sausage in a hot pan with a little pasta water; add the pasta and toss to the right consistency.
8. Plate and finish with dill, toasted breadcrumbs and pecorino.

Ingredients
4 abalone (size 10); potato 120 g; shallot & leek 10 g each; chives & chilli 5 g each; butter 250 g; rempah paste & flying-fish roe 20 g each; 1 asparagus; vinegar 10 g; 4 peppercorns; garlic & sugar 2 g each; salt 1 g. Dashi stock: water 5 L; soju 30 ml; mirin 20 ml; soy sauce 10 ml; kelp 30 g; bonito flakes 20 g. Rempah: shallot 100 g; galangal 30 g; 1 candlenut; turmeric 2 g; belacan, coriander seed & lime 10 g each; 1 lemongrass.

Method

1. Clean the abalone thoroughly.
2. Combine all the dashi ingredients in a pot with the abalone and simmer gently for about 2 hours.
3. Add the potato and cook to about 80%; blanch the asparagus.
4. Finely mince the shallot, leek, chives and chilli.
5. Sauté the potato, asparagus and rempah paste together, then monter with the butter. Season with the minced aromatics and the flying-fish roe.
6. Adjust the seasoning with garlic, sugar, salt, vinegar and peppercorns.
7. Score the abalone finely and grill over charcoal.
8. Plate the rempah potato and top with the abalone.

Ingredients
Mousse: Karahyang (Jeju citrus) pulp 120 g; egg whites 105 g; sugar 42 g; gelatin 3 g; cream 67 g. Jelly: Karahyang pulp 42 g; sugar 2 g; lemon purée 1 g; Cointreau 2 g; gelatin 0.5 g. Udo-peanut crumble: Udo peanut 8 g; butter 84 g; cake flour 75 g; brown sugar 64 g. To garnish: apple mango, sugar-paste flower, raspberry coulis, 1 pistachio, decorative leaf.

Method

1. Whisk the sugar into the egg whites, then add the Karahyang pulp and gelatin. Fold in the cream in two additions to make the mousse.
2. Mix the jelly's Karahyang, sugar and lemon purée, add the Cointreau and gelatin, and set in the freezer.
3. Bake all the crumble ingredients in a 170°C deck oven, stirring, until golden.
4. Fill a mould in the order mousse › jelly › mousse › crumble.
5. Plate and finish with apple mango, a sugar-paste flower, raspberry coulis and pistachio.