RECIPESEDITION 01

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 Hello,
This year marks our six year anniversary, and what a year it has
been. Since the early days of Six by Nico, we knew we had to create
something like this sooner or later.

Because, who else discards six dishes every six weeks, and never
revisits the recipe? (Ok, we’ll let The Chippie slide on this one). So,
we’re finally dropping our first-ever, genuine six recipes straight from
our restaurants. Chef’s don’t tend to share their secrets, but where’s
the fun in that?

The recipes that follow are inspired by our favourite dishes from
different menus, and a few will definitely test your chef skills.

I hope you enjoy recreating the exact recipes from Six by Nico, and in
doing so I hope you are able to bring the restaurant experience home
and share this with family and friends.

Are you ready, chef!?

Nico Simeone

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 Contents

Straight from the Can – 6

Scampi – 12

Little Italy – 18

Eat Me, Drink Me – 24

Baklava – 30

Cereal Milk – 36

Glossary – 42

Join our culinary community by sharing your kitchen triumphs on Instagram.

Don’t forget to tag us @sixbynico #sixrecipes

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 RECIPE 1 KEY INGREDIENTS

“Straight From the Can” PREP TIME:

(12 hours infusing
time for spinach)
Originally from our ‘Guilty Pleasures’ menu

A refreshing ceviche of tuna with pickled watermelon, Tokyo turnip, bonito,

dashi jelly & avocado purée. Served in a tuna can in the restaurant.
PREP ON THE DAY:
1 HOUR
TUNA LIME WATERMELON
(Includes time to
allow dashi jelly to set)

COOKING TIME:
None! Simply
plate and enjoy

DASHI JELLY BONITO FLAKES TOKYO TURNIP

SERVES:
6-8 PEOPLE

DIFFICULTY LEVEL: 2
(1-6 SCALE)
KOMBU POWDER WILD RICE CORIANDER

EQUIPMENT NEEDED:

Fridge container x2
SPINACH AVOCADO GINGER
Medium saucepan x3

Sieve
Now this dish may be tricky if you don’t love fish, but it may surprise you too. Our choice of fish
is tuna steak – a beautiful cut of fish that everyone is guaranteed to love. Below, we show you Small pan
how to ceviche the fish and ensure an easy, little-cooking dish to savour every bite. For full ingredients list, please refer to the following page.
Mixing bowl

Blender

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INGREDIENTS LIST RECIPE 1

TUNA STEAK “Straight From

the Can”
50 grams per person. For
6-8 people we recommend
around 300-400g

CEVICHE DRESSING Tuna Ceviche / Pickled Watermelon / Tokyo Turnip /

50ml lime juice
5ml lemon juice Bonito / Dashi Jelly / Avocado Purée
5g sugar
5ml water

CRISPY BONITO
50g bonito flakes
Day before: TOKYO TURNIP
50ml vegetable oil
10 Dice turnip in 5mm cubes.
TOKYO TURNIP
CORIANDER OIL
11 In a saucepan, mix water, salt and sugar.
100g Tokyo turnip 01 Blanch* spinach and drain out water.
1l water 12 Set the saucepan over a medium heat.
100g salt 02 Blend spinach, coriander and oil in a blender
50g sugar for around 5 minutes until green. 13 Add the Tokyo Turnip to the pan when the
liquid begins to heat up. Once this comes
03 Move to a container, then leave to infuse* to a boil, turn off the heat and allow this to
DASHI JELLY
10g kombu powder for 12 hours in the fridge. cool at the side.
250ml water 04 After 12 hours, the oil should be ready.
5g bonito flakes AVOCADO PURÉE
Remove from the fridge and strain off the oil
5g orange zest
5g ginger
using a sieve before serving. 14 Blend all ingredients in a blender until
20ml soy smooth. Set aside until you’re ready to
5ml mirin On the day:
plate up.
White miso paste to taste
DASHI JELLY
CRISPY BONITO
PICKLED WATERMELON 05 In a saucepan, add kombu powder,
50g diced* watermelon 15 In a small pan, deep fry bonito flakes in
water, bonito flakes, ginger, soy and mirin.
100ml fresh apple juice a shallow amount of oil at 180°C for 5
150ml rice vinegar Bring to a boil, then remove from heat.
seconds, then drain and leave to dry on
Pinch salt Add the orange zest and miso paste to
a cloth/kitchen roll.
taste. Allow to infuse* for 30 minutes.
AVOCADO PURÉE Strain through a sieve.
PUFFED BROWN RICE
2 avocados
3 limes juiced
06 To set dashi, bloom* 1 sheet of gelatine to
16 Deep fry the wild rice for 5–10 seconds
Pinch salt 100ml of dashi. Melt bloomed gelatine in
at 200°C, then strain out of oil and season
Sugar to taste dashi stock until dissolved. Set for at least one
with salt. Discard oil.
hour in a suitable container in the fridge.
PUFFED BROWN RICE
07 Once set, cut to desired size – around TUNA STEAK
500ml of oil heated to 200°C
100g wild rice
1cm cubes.
17 Remove your tuna steak from the fridge
5 minutes before serving or ‘just before’
CORIANDER OIL PICKLED WATERMELON
serving. Cut out 50g portions per person,
125g coriander 08 In a bowl, mix rice vinegar, salt and apple then dice* this portion size into cubes.
125g spinach
juice together.
300ml oil
CEVICHE DRESSING
09 Gently place diced* watermelon into the
liquid and allow to infuse for 10 minutes. 18 Mix all ingredients together, then dress
*See glossary Then reserve to the side. the fish just before serving.

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 HOW TO PLATE

like a Six by Nico chef

3

1
Place tuna into a mixing bowl and dress
2 with the ceviche dressing and a pinch of
salt. Place onto a plate.

1
2 Top by dotting the avocado purée as
seen in the photograph.

3 Finish by placing the other ingredients

into the gaps one item at a time.

4 Alternatively, repeat this process in a

fresh tuna can for a twist.

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 RECIPE 2 KEY INGREDIENTS

“Scampi” PREP TIME:

OVERNIGHT FOR
DILL OIL
Originally from ‘The Chippie’ menu

A luscious blend of whipped salted cod and creamy potatoes, served with a drizzle of dill emulsion,
a zesty gribiche sauce, and tender peas in a velvety beurre blanc.
PREP ON THE DAY:
60 MINUTES
WHITE FISH PANKO DILL

COOKING TIME:
5 MINUTES APPROX.

PEAS POTATO GHERKIN

SERVES:
6-8 PEOPLE

DIFFICULTY LEVEL: 3
(1-6 SCALE)

EGG TARRAGON CHIVES

EQUIPMENT NEEDED:

Medium saucepan x2
PARSLEY CAPERS SHALLOT
Shallow pan

Mixing bowl x2

A true indulgence — with deep fried brandade, paired with light and Piping bag x2
refreshing greens. Another dish that will surprise your guests, for the best. For full ingredients list, please refer to the following page.
Blender

Chinois*

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INGREDIENTS LIST RECIPE 2

BRANDADE CROQUETTE
250g dry mashed potatoes
“Scampi”
100g poached* white fish
Brandade / Dill Emulsion / Gribiche / Peas & Beurre Blanc
(we recommend cod)
100g panko breadcrumbs
150g béchamel (see recipe below)
1 clove garlic
3 shallots brunoise* Day before (this element needs to be left in the
500ml milk
fridge overnight):
Chives
Parsley
DILL OIL
GRIBICHE 01 Blanch* the spinach for 2 minutes, then place
4 hard boiled eggs grated (yolk into ice water to cool. Once cooled, strain out
and white separately)
all the water.
20g gherkins brunoise*
20g capers finely chopped 02 Blend spinach, dill and oil for 5 minutes
1 shallots brunoise* until bright green. Transfer the mixture to a
5g tarragon finely chopped container and refrigerate overnight to allow
5g parsley finely chopped
the flavours to infuse*.
PEAS 03 Once infused, pass/drain the oil off and make
200g peas the emulsion.
Chives
2–3 hours before serving:
DILL OIL
250g dill BÉCHAMEL
250g spinach The next step can be completed directly 18 Once the emulsion has come together, add
500ml vegetable oil 04 In a pan melt 100g of butter, then add 100g of
before serving. Or, you can do it straight salt to taste and store in a small piping bag.
plain flour and cook until thick.
away and freeze the croquettes until you’re
DILL EMULSION 05 In a medium-hot pan melt 100g of butter, then ready to serve. BEURRE BLANC
100ml egg yolks (6-7 yolks) mix in 100g of plain flour and cook until thick.
25g dijon mustard 19 Add the shallot, pepper, tarragon, white
12 Coat the brandade in flour, then egg,
25ml white wine vinegar wine vinegar into a saucepan and bring to
500ml dill oil
BRANDADE CROQUETTE then panko breadcrumbs.
the boil over medium heat.
06 Lightly salt the cod and place in a pan. Cover 13 Set your croquettes in the fridge until
20 Let this simmer and reduce this by 4/5 (e.g.
BEURRE BLANC with milk and gently cook for 10–12 minutes. you’re ready to fry for serving.
1 shallots brunoise* 100ml liquid reduce to retain 20ml).
Drain and break down into nice big flakes,
10ml white wine vinegar reserve the milk. 14 Deep fry the brandade croquette at 180°C 21 Add the double cream and reduce by
Tarragon stalks until golden brown and cooked through, half again.
50ml white wine 07 In a shallow pan, sweat the shallots and garlic this should take around 2 minutes.
3 white peppercorns until translucent and soft but not coloured. 22 Remove from the heat and whisk in the cold
100ml double cream butter until dissolved and emulsified.
08 Combine the béchamel, potato and fish in a GRIBICHE
125g cold unsalted butter cubed
mixing bowl, but do not overwork. Add a little 15 In a mixing bowl, combine all ingredients, 23 Strain through a fine chinois* and season
BÉCHAMEL milk if needed to correct the consistency to season with salt and lemon juice, then with salt and lemon juice.
100g butter ‘pipeable’ (soft but not wet). add a touch of mayonnaise to bind (not
100g plain flour
09 To create your brandade croquettes, separate too much as it will become too wet). BLANCHED PEAS
750ml milk
Salt to taste
your mixture into equal measures depending on 16 Place in the fridge until ready to serve. 24 Blanch* peas in salted water, then refresh in
how many people you’re serving. Once you have ice cold water.
an even mixture per person, using your hands roll DILL EMULSION 25 Finely chop a handful of chives to place into
these into even circular balls.
17 Place your separated egg yolks, mustard and your pea mix when cooking.
10 Pop these in the freezer for around 2–3 hours.
vinegar into a blender and blend on a medium 26 Heat the peas in the beurre blanc and add
11 When the croquettes are holding their shape, it’s speed, slowly adding the oil so it starts to chives just before serving. Be careful not to
*See glossary time to coat in panko breadcrumbs. emulsify. Don’t put it in too fast as it will split. boil hard as it may split the sauce.

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 HOW TO PLATE

like a Six by Nico chef

3

1
Quenelle* a tablespoon of gribiche to the
side of the bowl, using two table spoons
1 to perform the technique.

2
Spoon the heated pea mixture into the
centre of the bowl and top with the
golden brown croquette.

3 Top with a dot of dill emulsion, then

finish with a freshly picked dill fronds.

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 RECIPE 3 KEY INGREDIENTS

“Little Italy” PREP TIME:

30 MINUTES APPROX.

Originally from our ‘New York’ menu

A creamy hazelnut ragu with saffron pappardelle, egg yolk jam and topped with crispy sage.

COOKING TIME:
15 MINUTES APPROX.
PAPPARDELLE PASTA HAZELNUTS

SERVES:
6-8 PEOPLE

SAGE PECORINO
DIFFICULTY LEVEL: 2
(1-6 SCALE)

EGG CHIVES

EQUIPMENT NEEDED:

3 x saucepans

GARLIC SHALLOT Blender

Frying pan

Whisk
Luxuriously creamy and surprisingly indulgent pasta dish, made ‘ours’
with the use of Hazelnut. On paper, it seems unusual. But for your lucky For full ingredients list, please refer to the following page. iSi gun with 2
guests? A new delicacy, cooked and served by you. Buon Appetito, chef. gas chargers

Lined oven tray

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INGREDIENTS LIST RECIPE 3

EGG YOLK JAM

10 large eggs
“Little Italy”
1 tbsp sherry vinegar
Hazelnut Ragu / Saffron Pappardelle / Egg Yolk Jam / Crispy Sage
1 tbsp rapeseed oil
Salt

HAZELNUT RAGU
100g hazelnuts EGG YOLK JAM
150ml cream
150ml white wine
01 Boil eggs for 9 minutes, then chill in
1 diced* shallot ice water.
2 cloves garlic 02 Separate the yolks and blitz in a blender
30g parmesan or pecorino cheese
until smooth.
10g chopped marjoram
Dash of lemon juice to taste 03 Add rapeseed oil, sherry vinegar and salt
Chives for garnish and blend until combined.

PECORINO ESPUMA HAZELNUT RAGU

1l cream
200g pecorino cheese 04 Roast your hazelnuts in the oven until golden
100g mascarpone cheese brown (approx. 10 mins at 180°C). Remove
Salt from the oven and once cooled slightly, crush
using a rolling pin.
SAGE CRISPS
10g sage leaves 05 In a pot, sauté the diced* shallot and garlic
Vegetable oil in a little oil until golden brown.
06 Add the hazelnuts and wine and reduce the
PASTA liquid by half.
500g pappardelle
07 Add the cream and bring to the boil, then
add parmesan and marjoram.
08 Keep on a low heat until your pasta is cooked.

SAGE CRISPS
09 Deep fry sage leaves at 180°C for 15 seconds,
then place onto a cloth to drain off excess oil.

PAPPARDELLE
10 Bring a pot of salted water to the boil and
cook fresh for 3 minutes then add to the
Hazelnut Ragu.

PECORINO ESPUMA
Not necessary, but adds a chefs touch!
11 Bring cream, mascarpone and salt to
the boil.
12 Whisk in pecorino cheese and blend.
13 Add to an iSi gun and double charge with
*See glossary two gas charges.

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 HOW TO PLATE

like a Six by Nico chef

1
To finish the dish, place your cooked pasta
into the ragu with a few table-spoons of
pasta water to emulsify them together.
Remember to not make it too wet or too
dry. It must be silky in consistency.
5

2
4
With a fork, spiralize the pasta around
the fork then place into the centre of
the bowl as seen in the image.

3
3 Top with the remaining ragu before piping
on your egg yolk jam on top of the ragu.

1
4 Finish with a few sage leaves and a
sprinkle of chopped chives before serving.

5 CHEF’S TOUCH
For that elegant finish, top with Pecorino
Espuma by releasing the espuma foam into
a pot from the iSi canister then spooning a
little on the top. This will breakdown within
a few minutes so we advise this is done last
minute before serving.

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 RECIPE 4 KEY INGREDIENTS

“Eat me, drink me” PREP TIME:

2 HOURS

Originally from our ‘Mad Hatters Tea Party’ menu

A whimsical assortment of bite-sized delights inspired by Alice in Wonderland.

A perfect choice for a themed afternoon tea.
COOKING TIME:
2 HOURS
MUSHROOM QUINCE PURÉE

A little bit mad, but we’re all SERVES:

mad here, right? This dish 6-8 PEOPLE
was a showstopper in the
restaurant, and is bound
to do the same for you at
home. Why not step it up a
level and get served in a tea EGG YOLK PARMESAN
party set! DIFFICULTY LEVEL: 6
(1-6 SCALE)

EQUIPMENT NEEDED:

DASHI FLAKES SOY SAUCE 3 x saucepans

Fine mesh sieve

Blender

Mixing bowl

Clingfilm

Rolling pin

KAPPA ONION Cookie cutter (5cm)

Lined baking tray

Strainer

For full ingredients list, please refer to the following page. Piping bag

Teapot (serving
suggestion)

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INGREDIENTS LIST RECIPE 4

MUSHROOM DASHI
1kg sliced onions
“Eat Me, Drink Me”
500g button mushrooms
1.5l water
Mushroom Consomme /
25g dashi flakes Parmesan Truffle Empire / Quince
50ml soy sauce
20g sugar
Pinch salt

QUINCE PURÉE
100g quince paste
(you can find it at your local Begin making your Mushroom Dashi Broth, as this 09 Bake in the oven at 160°C until golden
cheese monger) takes 2 hours. During this time, complete the rest brown (approx. 12 minutes).
of the recipe.
10 Leave to cool.
EMPIRE BISCUIT
100g butter MUSHROOM DASHI
10g parmesan TRUFFLE ROYALE
150g plain flour 01 In a deep pot, roast the onions and 11 In a microwavable dish mix the yolks,
10g cornflour mushrooms until dark and soft. buttermilk and cream together. Once
02 Fill the pot with water and slowly bring to mixed, microwave this for 6 minutes until
TRUFFLE ROYALE totally scrambled.
just before a boil, then leave on a low heat
280g yolks (approx. 10 yolks)
350g buttermilk for 2 hours to build flavour in the liquid. Or, make on the stove top in a pan of
350g cream 03 Once the time has passed, add the dashi your choice. Do not leave the egg mixture
100g parmesan runny like classic scrambled eggs, as you
flakes, soy sauce, salt and sugar.
10ml truffle oil
will lose a lot of flavour.
04 Strain it through a fine mesh sieve to
KAPPA GELEÉ** remove any solids or particles, leaving 12 When ready, strain this over a bowl for
1l apple juice behind a smoother, more refined sauce. around 20 minutes to remove any excess
160g glucose liquid. Discard the liquid.
20g kappa
QUINCE PURÉE 13 Blend your drained mixture with
4 gelatine leaves
1/2g malic acid 05 Blend quince paste to a purée and store in a parmesan, in a blender until silky.
White food colouring piping bag until ready to serve. 14 Season with salt to taste if required, then
100g sugar
transfer to a piping bag for later.
EMPIRE BISCUIT
06 In a bowl, mix together soft butter, KAPPA GELEÉ
parmesan, flour and cornflour until it 15 Add all ingredients into a saucepan and
begins to come together. cook over medium heat. Bring to the boil,
07 Remove the mixture and wrap in clingfilm in then stir continuously for 2 minutes.
a ball shape. Store in the fridge for 1 hour. 16 Pour the mixture into a lined tray
*See glossary (thickness of a £1 coin), then put in the
08 Roll out the pastry until this is about 5mm
fridge to set for 10 minutes.
**Carrageenan Kappa - viewable thick. Then cut your biscuit shapes with a
product here 5cm cutter. 17 Cut with a size 5cm cutter.

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 HOW TO PLATE

like a Six by Nico chef

3

1 Pipe the truffle royale into the centre of

the biscuit, then top with another biscuit.

2
4 Top the “empire” with a disk of kappa
gelée and then pipe quince purée on
2 top of this. Now your biscuit is done,
you’re almost ready to serve!

3 Heat your mushroom dashi and

transfer to the serving teapot or
bowl or your choice.

4 Enjoy all the elements together, it may

seem mad, but I promise it’s worth it.

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 RECIPE 5

“Baklava” PREP TIME:

1.5 HOURS
Plus additional hour
Originally from our ‘Middle East’ menu for ice-ceam and
cremeux setting in
KEY INGREDIENTS the fridge.
A harmonious fusion of flavours, a tribute to the culinary treasures of the Middle East. For best results,
chill cremeux FOR
24 HOURS

COOKING TIME:
30-40 MINUTES

HAZELNUTS SUGAR EGG YOLK

SERVES:
6-8 PEOPLE

DIFFICULTY LEVEL: 4.5

(1-6 SCALE)
MILK DARK CHOCOLATE PRALINE PASTE

SOUR CHERRIES CARDAMOM COFFEE

EQUIPMENT NEEDED:

This dessert is the perfect end to a meal with just the right 3 x saucepans
balance of sweet and sourness from the cherries. When paired with a For full ingredients list, please refer to the following page.
dessert wine or if you prefer, a red wine. Blender

Rolling pin

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INGREDIENTS LIST RECIPE 5

HAZELNUT PASTRY
50g hazelnuts
“Baklava”
100g sugar
1 packet of puff pastry
Hazelnut Chocolate Cremeux / Pastry Biscuit / Glazed Sour
1 egg yolk Cherries / Cherry Gel / Shaved Hazelnut / Coffee Ice-Cream

HAZELNUT CHOCOLATE
CREMEUX
650ml double cream
250g praline paste HAZELNUT PASTRY
4 eggs whisked together
01 Blend the sugar and hazelnuts to create
135g sugar
375g of 54% dark chocolate hazelnut sugar.
02 Roll out the pastry (as fine as you can), brush
SOUR CHERRIES AND with an egg yolk and top with hazelnut sugar.
CHERRY GEL Bake on a tray lined with greaseproof paper at
250g frozen sour cherries 160°C until dark golden brown.
50g icing sugar
10g cornflour 03 Once cooled, break into shards and
50ml water start to build your abstract baklava.

COFFEE ICE-CREAM** HAZELNUT CREMEUX

200ml espresso
50ml milk 04 Add cream and sugar into a saucepan and bring
5 cardamom pods to the boil. Take off the heat and whisk in the
3 egg yolks eggs – you must do this very quickly. If you
100ml cream don’t work fast and forget to whisk eggs straight
75g sugar away, they will likely scramble.
05 Place into a blender and add the praline &
chocolate then slowly blend until smooth. Place
into the fridge to chill then serve when set.

SOUR CHERRIES AND CHERRY GEL

06 Add the sour cherries and icing sugar into
a saucepan filled with 50ml of water. Set
over a medium heat and bring to boil, then
simmer until completely soft. Pass off liquid
and set to side.
07 Thicken the cherry liquid with a touch of
cornflour diluted in water. Once thickened,
chill the liquid. Then add in the cherries and
store in the fridge.

COFFEE ICE CREAM

*See glossary
**You can also buy your
favourite high-quality vanilla
ice cream, mix in some
espresso and place back into
the freezer for a day.
08 In a blender, pour hot espresso over egg yolks
and sugar, then whisk straight away until thick
and light.
09 Add cream and sabayon* until thickened. Chill
in the freezer for a day, then chop into small
pieces and blend before serving.

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 HOW TO PLATE

like a Six by Nico chef

1
To bring the dish together, rocher the ice
cream in the centre of the plate.

4
2 Top with abstractly shaped hazelnut
pastry shards.

3
5
3
Place a few cherries around the dish
also a few dots on the pastry.

1
4 Finish by placing two rockers of
cremeux, one on top and one to
the side, onto the plate.
2

5 For a chef’s touch and to enhance the

flavour, top with bronze fennel herb.

34 35
 RECIPE 6 KEY INGREDIENTS

“Cereal Milk” PREP TIME:

1 HOUR
(Overnight infusion)
Originally from our ‘Childhood’ menu

Cereal Milk Panna Cotta, adorned with Honey Gelée, Candied Peanuts, Sesame Clusters, and
luscious Strawberries. A sweet journey back in time.

COOKING TIME:
30 MINUTES
CORN FLAKES PEANUTS

SERVES:
6-8 PEOPLE

SESAME SEEDS HONEY

DIFFICULTY LEVEL: 4
(1-6 SCALE)

MILK STRAWBERRY

EQUIPMENT NEEDED:

3 x saucepans

2 x baking trays

Frying pan
GELATINE LEAF SUGAR
Fridge container

Strainer
The final dish is plentiful of childlike ingredients paired with a chef twist Mixing bowl
— take our sesame clusters. This dish invites our inner child to meet our
matured palate. Are you ready? This dish is sure to please. For full ingredients list, please refer to the following page. Clingfilm

Cereal bowls to serve

36 37
INGREDIENTS LIST RECIPE 6

STRAWBERRIES
300g
“Cereal Milk”
Cereal Milk Panna Cotta / Honey Gelée / Candied Peanuts
CEREAL MILK Sesame Clusters / Strawberries
PANNA COTTA
100g corn flakes
650ml milk
250ml cream
70g light brown sugar
30g caster sugar
HONEY GELÉE
3.5 gelatine leaves CEREAL MILK PANNA COTTA
09 Bloom* the gelatine in cold water.
01 In a bowl, dissolve the sugar in the milk and
CANDIED PEANUTS
cream and pour into a sealable container 10 In a separate saucepan, bring honey
320g sugar
280ml water with the corn flakes. Seal and leave to infuse* and water to the boil then take off
100g peanuts in the fridge overnight. In the morning, strain the heat. Add the gelatine and
any remaining liquid. dissolve. Pour into a tray lined with
CRUNCHY CLUSTERS cling film then set in the fridge for
02 In a small pot, gently warm 1/4 of the
425g corn flakes 1 hour. Once set, cut into abstract
mix and dissolve in the bloomed* gelatine.
100g milk powder pieces and set aside.
When fully dissolved, mix in the rest of
100g caster sugar
100g honey the infused milk.
SUGAR SYRUP
325g butter 03 Pour into cereal size bowls and allow to
100g sesame seeds set in the refrigerator for 3 hours. 11 Place the sugar and water into a
medium saucepan and bring this to
HONEY GELÉE a boil. Once this has come to the
CANDIED PEANUTS
200ml water boil, take the saucepan off the heat
200ml honey 04 In a saucepan, add sugar and water and allow to cool slightly, but not too
4 gelatine leaves and bring to a boil. Add peanuts and much. You need this for the next step,
cook to 110°C, then strain the peanuts from ensuring the sugar syrup remains a
SUGAR SYRUP the liquid. warm, pourable temperature.
200g sugar
200ml water 05 Deep fry the peanuts in vegetable oil at
180°C until golden brown, then strain out STRAWBERRIES
and leave to cool on a tray. 12 Halve the strawberries, then pour
over some warm sugar syrup and
CRUNCHY CLUSTERS allow to cool.
06 In a bowl, mix sugar, honey and butter. Pour
over the other ingredients and mix well.
07 Move the mixture onto the baking tray
and bake in the oven at 160°C until golden
and crisp.
08 Once ready, crumble the sheet and combine
*See glossary with candied peanuts to create the crunch.

38
 HOW TO PLATE

like a Six by Nico chef

1
To serve this super easy dessert, bring the
pannacotta out the fridge for a few minute
to soften slightly.

2 With a few strawberries, top on side of

the pannacotta the add a few cubes of
honey gelée.
3
1

3 Finish with a few spoonfuls of the sweet

crunchy clusters & serve.

40 41
 Glossary
BLANCHING is a culinary technique
that involves briefly immersing food,
typically vegetables or fruits, in boiling water,
and then quickly transferring it to ice-cold
water to halt the cooking process. The
purpose of blanching is to partially cook
the food, which helps in various ways, from
preservation of colour to improving texture.
BLOOMING GELATINE is the process
of softening or hydrating gelatin by gently
sprinkling it over cold water and allowing
it to absorb the liquid. This step is important
in many recipes that call for gelatin because
it helps dissolve the gelatin evenly and
ensures that it will set properly when added
to a dish. Typically, you allow the gelatin
to sit undisturbed for a few minutes until it
swells and becomes spongy before using it
in your recipe.
BRUNOISE is an intricate knife-cutting
technique where ingredients are precisely
diced into tiny, uniform cubes, typically
about 1–2 millimetres in size, enhancing
the visual appeal and consistency of dishes,
especially in fine dining.
CHINOIS is a conical, fine-mesh sieve used
in kitchens to strain and refine liquids like
sauces and soups, removing solid particles
for a smooth and clear consistency. It’s a
must-have tool for achieving a professional,
polished finish in fine dining cuisine.
DICING is a kitchen cutting technique
used to create small, uniformly-sized
cubes from ingredients like vegetables,
fruits, or meats. The food item is first cut
into long, thin strips and then into cubes,
resulting in evenly-sized pieces. Dicing is
a versatile method employed in various
culinary applications, such as adding texture
to salads, preparing ingredients for stews,
or ensuring even cooking in dishes where
uniformity is essential.
INFUSING is the culinary process of
steeping ingredients in a liquid to enhance
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its flavour and aroma, making it a versatile
element in recipes and beverages. The
duration of infusing can vary, allowing
for customization of the intensity of the
infused flavours.
POACHING is a gentle cooking method
in which food, often delicate items like
eggs, fish, or poultry, is submerged in
simmering liquid, such as water, broth, or
wine. The liquid’s low temperature and moist
environment help the food cook evenly and
retain its tenderness and natural flavours.
SABAYON, also known as zabaglione in
Italian, is a luscious and frothy sauce or
dessert made by whisking together egg
yolks, sugar, and a sweet wine, such as
Marsala. It is often used as a topping for
fruits, pastries, or as a component in various
desserts like Tiramisu, adding a decadent
and delightful touch to the final dish.
SAUTÉING is a cooking method that
involves quickly cooking food in a small
amount of hot oil or butter over high heat.
It’s a fast and direct process where the
food is moved around the pan to ensure
even cooking. Sautéing is commonly
used to cook vegetables, meats, and
seafood, resulting in a flavorful, lightly
browned exterior and tender interior. It’s a
fundamental technique in many culinary
styles and is often a first step in creating
various dishes.
A QUENELLE is a classic French culinary
presentation and shaping technique used
primarily for foods like mousse, ice cream,
or other soft mixtures. To create a quenelle,
a spoon is used to form an oval or almond-
shaped scoop, which is then carefully
molded to have a smooth and elegant
shape. The final result is a gracefully
presented, often decorative serving of the
prepared food. Quenelles are commonly
used in fine dining to enhance the visual
appeal of dishes, and their precise shaping
requires skill and practice.
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