a l b e rto l a n d g r a f ’ s r ec i p e s

roasted leeks,_
mussel emulsion,
tucupi broth &
sorrel

Alberto Landgraf’s recipes

FOUR International
Summer 2015
 r oa s t e d l e e k s , m u s s e l e m u l s i o n,t u c u p i b r ot h & s o r r e l

serves 4

Ingredients Method
Leeks Leeks
• 4 leeks, just the white part trimmed Season the leeks generously with salt and put them in a vaccum bag with the butter
• Knob of butter and seal on high. Cook in a pan with plenty of boiling water until melting tender,
• Maldon salt for about 40 minutes. Refresh in ice water, open the bag and let the leeks dry on a
paper towel.
Tucupi broth
• 40g reduced tucupi juice Tucupi broth
• 40g vegetable stock Mix the tucupi and the vegetable stock and reserved until needed.

Mussel emulsion Mussel emulsion

• 200g mussels, cleaned Sauté the mussels in a frying pan until lightly couloured. Tranfer to the thermomix
• 60g grapeseed oil and blend on high, adding the oil as if making mayonnaise. If needed, add a splash
• 15g lemon thyme of water to make it blend easier. Add the xantham gum. When smooth, add the
• 30g lemon juice thyme leaves, lemon juice, blend for another 30 seconds, pass through a tammis
• 1g xantham gum and keep it refrigerated on a squeeze bottle.

Parsley oil Parsley oil

• 300g of parlsley Blanch the parsley in plenty of boiling water for 20 seconds, refreshing it on ice
• 100g grapeseed oil water imediately afterwards. Drain well and let dry completely on a tray in a warm
place. Blend with the oil on a high speed for 5 minutes and drain on a super bag.
Sorrel
• 4 sorrel leaves chopped in julienne To serve
Grill the leeks until evenly crisp on the outside, cut them in 3 and put them on warm
bowl. Squeeze 6 dots of mussel emulsion on each side of the leeks and serve with
some tucupi broth split with the parley oil. Finish off with the sorrel on top.

Alberto Landgraf’s recipes

FOUR International
Summer 2015
 a l b e rto l a n d g r a f ’ s r ec i p e s

pupunha hearts of
palm, black garlic,
fermented pear &
uruçu honey

Alberto Landgraf’s recipes

FOUR International
Summer 2015
 p u p u n h a h e a rt s o f pa l m, b l ac k g a r l i c , f e r m e n t e d p e a r & u r u ç u h o n e y

SERVES 4

Ingredients Method
Pupunha hearts of palm Pupunha hearts of palm
• 2 pupunha hearts of palm In a frying pan, slow roast the pupunha hearts of palm with the butter for 20-25
• 50g butter minutes, always rotating so they are evenly-coloured and cook the same. Slice on
an angle, allowing 5 slices per person.
Black garlic
• 50g peeled black garlic Black garlic
• 25g water Blend all the ingredients together and put in a squeezy bottle.
• 20g sunflower oil
Fermented pear
Fermented pear Cut the pears in four, mix with all ingredients, seal in a vaccum bag for 72 hours.
• 1 green pear Open and keep refrigerated before using.
• 10% of the weight in yoghurt whey
• 2% of total weight in salt To serve
On a warm plate, put 3 small drops of black garlic, lay 5 slices of hearts of palm
Jatai honey on top, some slices of fermented pear and burnet leaves on top. Finish up serving
• 25gr jatai honey some jatai honey on the side.

To serve
• Salad burnet leaves

Alberto Landgraf’s recipes

FOUR International
Summer 2015
 a l b e rto l a n d g r a f ’ s r ec i p e s

raw scallops,
pickled apples,
chervil, sweet
potato & rapadura

Alberto Landgraf’s recipes

FOUR International
Summer 2015
 r aw s c a l lo p s , p i c k l e d a p p l e s , c h e r v i l , s w e e t p otato & r a pa d u r a

serves 4

Ingredients Method
Marinated scallops Marinated scallops
• 16 scallops sliced in half Lay the scallops on a plate with the cut side up and season with a drop of the brazil
• Brazil nut oil nut oil, a squeeze of lemon juice and a of pinch of salt.
• Maldon salt
• Lemon juice Pickled apple
Mix in a bowl the water, vinegar and sugar. Thinly slice the apples on a mandolin
Pickled apple and put the slices in a plastic bag with some of the liquid so that the slices of apple
• 120g water do not overlay each other and are kept as a single layer. Compress in a vacuum
• 90g apple vinegar machine until the liquid starts bubbling, open the bag imediately and slice the
• 60g sugar apples in juliennes.
• 1 granny smith apple
Sweet potato crisps
Sweet potato crisps Blend the sweet potato and water on the thermomix for 3 minutes, strain through a
• 200g sweet potato, peeled and chopped chinois. Transfer to a pan and cook on low heat until it thickens, stirring constantly
• 100g mineral water so it doesnt stick, for about 5 minutes. Spread on silpat mats, dehydrate in the oven
at 100C for 1 hour or until dry. Break it into large pieces and keep in dry containers
Chervil until needed for service. To serve, fry in hot oil at 1600C for 15-20 seconds and dry
• 30g picked chervil leaves on plenty of paper towels.

To serve
Organize the seasoned scallops on the plate neatly, cover with the chervil leaves,
and pickled apples and finalize with some sweet potato crisps.

Alberto Landgraf’s recipes

FOUR International
Summer 2015
 a l b e rto l a n d g r a f ’ s r ec i p e s

AÇAI, GOAT’S CHEESE

& RAPADURA

Alberto Landgraf’s recipes

FOUR International
Summer 2015
 Aç AI, GOAt ’ S CHEESE & RAPADURA

SERVES 4

Ingredients
AÇai sorbet
• 500g pure açai
• 100g stock syrup
• 30g lemon juice
• 100g powdered glucose
• 7g sorbet stabilizer
• Pinch of salt
Goat’s cheese
• 90g soft goat’s cheese
• 15g double cream
• 10g olive oil
• Pinch of Maldon salt
Rapadura crumbs
• 100g rapadura
• 40g all purpose flour
• 5g cocoa powder
• 50g softened butter
• Pinch of salt
Method
AÇai sorbet
Blend all ingredients on the thermomix, freeze in pacojet containers and spin before
service.
Goats cheese
Put all the ingredients in a pacojet beaker and process just before service.
Rapadura crumbs
Mix the rapadura in a bowl, flour and cocoa powder. Add the softened butter. Roll
in cling film and refrigerate until hard. Grate on a silpat mat and bake at 110C for
1 hour. Allow a maximum 150g of grated rapadura per silpat, so it doesnt become
messy.
To serve
Put some rapadura crumbs on a chilled plate, top with one scoop of açai sorbet and
one scoop of goat’s cheese.

Alberto Landgraf’s recipes

FOUR International
Summer 2015