choc

Savoury Chocolate Recipes

In celebration of chocolate week (13th – 19th October 2014) we have created our very own ‘Chocolate and Chilli Pork Sausage’ however we also thought it would be fitting to share some other chocolate based recipes with you. So we searched high and low to find some of our favourites with chocolate as a key ingredient. Check them out below.

Do you have a speciality dish using choccy?? Please feel free to send us details and we may publish on the blog.

CHOCOLATE-RUBBED STEAK WITH COCOA SWEET POTATO FRIES

This recipe is from Ally Zeits at Table Matters – many thanks!

INGREDIENTS

For the steak:
2 New York strip steaks
2 tablespoons cocoa powder
2 teaspoons ground cayenne pepper
1 tablespoon brown sugar
1 tablespoon paprika
Salt to taste

For the sweet potato fries:
2 large sweet potatoes, cut to desired thickness
2 tablespoon cocoa powder
1 tablespoon salt
1 teaspoon cinnamon

INSTRUCTIONS

For the steak:
Combine the spices and mix well. Place the steaks on a sheet tray and rub the spices onto both sides of the steak. Refrigerate for at least on hour.

Grill the steak over medium heat until desired doneness.

For the sweet potato fries:
Fry the sweet potatoes until golden brown and cooked through. Place in a bowl and toss with cocoa seasoning. Serve with chocolate-rubbed steak.

Chocolate Rubbed Steak

 

LEEK AND PARSNIP SOUP WITH PARSLEY OIL, PIMENTON AND COCOA BRIOCHE CROUTON

We thank the team at Bon Appetit for this tasty recipe .

INGREDIENTS

Serves 6

Soup
3 Tbsp. butter
1 onion, peeled and thinly sliced
3 leeks, trimmed, sliced lengthwise and washed, thinly slice the whites and reserve the green tops for the quail
Kosher salt
6 large or 12 medium parsnips, peeled, trimmed and chopped
1 bunch fresh thyme, bound with kitchen twine
2 bay leaves
3 quarts low-sodium chicken stock or water
1 cup heavy cream

Parsley Oil
2 bunches parsley, stemmed
1/2 cup grapeseed oil
1/4 cup hazelnuts, toasted to a deep golden brown and skinned
Kosher salt
A few cubes of ice, as needed

Crouton
4 slices brioche, crusts removed and cut into cubes
4 Tbsp. butter
Salt to taste
2 Tbsp. cocoa powder (we recommend Pralus)
1 Tbsp. powdered sugar

Sweet pimentón

INSTRUCTIONS

Soup
Melt butter in a saucepan and add onions and leeks. Season with salt, stir well, and sweat over medium-low heat, covered, until soft, 15-20 minutes. Avoid caramelization.

Add parsnips, thyme, bay leaves and stock, season with a bit more salt and bring to a boil. Simmer on high, uncovered until the parsnips are soft and the liquid has reduced slightly, about 25-30 minutes. Add cream and bring to a boil. Remove from heat.

Remove thyme and bay leave. Purée soup in batches in a blender until smooth. Reserve warm until ready to serve. DO AHEAD: The soup may be made a day ahead and reheated. Add some water to reheat to avoid scorching.

Parsley Oil
Place parsley and oil and a pinch of salt in a blender and pulse several times. 2. Turn the blender on high and use the bottom of a ladle to press down the parsley if necessary until the mass is blending on its own. Adda few ice cubes to keep the purée from getting warm. Blend until the parsley is fully broken down.

Add the hazelnut and another pinch of salt and another ice cube and blend anotherminute. Adjust seasoning and pour into a bowl.

Crouton
Preheat the oven to 350 degrees and place brioche in a bowl.

Melt butter in a pan and toss with brioche until well coated. Place on a sheetpan and toast in the oven until golden brown, about 15 minutes.

Meanwhile, sift the cocoa powder and powdered sugar together in a large bowl.
When the croutons come out of the oven, toss immediately with the powdered mixture and season with salt. The croutons should be served warm.

Assembly
Ladle the soup into warmed bowls, garnish with warm croutons, a generousdrizzle of the parsley oil and a dusting of pimentón.

 

HERB CRUSTED VEAL ROULADE WITH CREAMY LEEK SAUCE AND SAVOURY CHOCOLATE GRAVY

Many thanks to Kelly Cline from  Gilded Fork for this scrumptious combo.

Chocolate Veal Roulade

INGREDIENTS

Serves 4

For the roulade:
1-lb. veal cutlet (ask the butcher to cut it about 5/8″ thick from a whole top round)
Two pinches sea salt, finely ground
3 Leek Leaves, opened with the green tops cut off, softened in warm salt water
1 cup Wild Rice with Leeks and Portabello Mushrooms (recipe below)
2 tablespoons melted butter
½ cup fresh chervil, finely chopped

For the sauces:
Savory Chocolate Gravy (recipe below)
Creamy Leek Sauce (recipe below)

INSTRUCTIONS

For the leeks:
Soak leeks in a water bath to remove the dirt and carefully remove. Place them into a warm salt water bath to soften.

Preheat oven to 350 degrees F.

For the veal:
Pound the veal cutlet until it is a thin rectangle (about 5″x10″), being careful not to pierce any holes in it with your mallet (or the filling will spill out). Lay the pounded cutlet on a large piece of parchment (or wax) paper to ease in the rolling process. Lay the cutlet down on the paper and season it with a pinch of finely ground sea salt.

[Chef’s Note: If you do not have a kitchen mallet, you can also use a heavy pan or rolling pin to pound out the veal cutlet.]

Remove the leeks from the bath and lay them slightly left of center of the cutlet, parallel to the long sides. Spoon and spread the rice mixture evenly over the leek sheets.

Carefully roll the veal cutlet and stuffing, using the parchment paper to help keep the shape of the roll. Tie it with kitchen twine at ½-inch intervals to keep the roulade’s shape while it cooks. Brush the outside with melted butter and roll the roulade in the chopped chervil.

Place the meat in baking dish, cover loosely with aluminum foil and place it in the oven for approximately 30 minutes, or until it reaches 150 degrees F. Remove it from the oven and let it rest for ten minutes before slicing and plating.

Wild Rice with Leeks and Portabello Mushrooms

INGREDIENTS
2 cups wild grain rice cooked in beef broth
1 portabello mushroom, gills and stem removed, finely chopped
1/8 cup leek, whites only, finely chopped
1 tablespoon butter
freshly ground white pepper

INSTRUCTIONS
Heat butter in a small sauté pan. Add leeks and mushrooms and sauté until they release their aroma and juices, and the leeks are just beginning to turn clear. Season with a pepper to taste and add the mixture to the wild rice.

Creamy Leek Sauce

INGREDIENTS
1/2 cup leeks, chopped and cooked until soft in 1/2 cup chicken broth
1/2 cup white wine
1 cup chicken broth
1 tablespoon butter
1/4 cup heavy cream

INSTRUCTIONS
Cook the leeks and process in a blender with leftover broth until smooth. (Be careful to let it cool slightly before blending to prevent an explosion of heat.) Strain mixture through a cheesecloth and set aside.

Place wine and chicken broth in a medium sauce pan. Using a very low flame, reduce the sauce to ¼ its volume, careful not to scorch the sauce. Add the butter and strained leek juice to the reduced mixture and remove from heat. Fold in the cream to prevent curdling.

Savory Chocolate Gravy

INGREDIENTS
2 cups beef broth
2 cups red wine (we used Merlot here)
1/8 cup currants
4 kumquats, finely chopped
2 tablespoons unsweetened chocolate, grated
1 tablespoon butter

½ teaspoon butter
½ teaspoon flour

INSTRUCTIONS

Combine wine and beef broth in a medium sauce pan and reduce by ½. Add currants, kumquats, chocolate, and butter, whisking lightly to blend.

Blend the remaining butter and flour together and add into sauce for thickening. Cook several minutes to allow flour taste to cook off.

SERVICE

Spoon some of the rice in the center of each plate. Place 1-inch slices of roulade on top of the rice (with the filling facing up) and dress with the sauces, one on each side.

Posted in Recipes.

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