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Guest Recipe: Chef Ana Birac’s Planika Mousse, Jam and Candied Planika

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We will be finishing off the month of March with a sweet treat from our September 2016 Chef of the Month, Ana! As our first international chef from Croatia, Ana shared amazing flavors and techniques with us last year and this recipe is no different! If you are in need of a new dessert idea or want to try something fresh this recipe will not disappoint. It brings together flavor, elegance, and flair.

Planika is a Croatian seasonal fruit that grows in autumn. It looks very much like cherry tomatoes with small bubbles. It tastes something like a mixture of strawberries and raspberries. If you can’t find planika near you, substitute strawberries or raspberries for this recipe.

Ingredients

0.25kg Puff Pastry ≈ 8.8 ounces

0.5kg Planika ≈ 17.6 ounces

0.5kg Sugar ≈ 17.6 ounces

0.1kg Honey ≈ 3.5 ounces

0.25L Sweet Cream ≈ 1 cup

0.2L Yogurt ≈ 4/5 cup

0.1kg Butter ≈ 3.5 ounces

0.1L Triple Sec ≈1/4 cup

0.2L Prosecco ≈ 4/5 cup

0.2L Rum ≈ 4/5 cup

 

Directions:

  1. Roll out one thin crust of a puff pastry. Bake it in the oven about 15 minutes at 200⁰C (400⁰F). Leave it aside to cool down.
  2. Put water to boil. Add about half of planika and throw it in the boiling water and blanch for about 3 – 5 minutes (until if softens).
  3. Take it out and blend it. Leave in the fridge for 30 minutes.
  4. During that time mix sweet cream with 0.1kg (3.5 ounces) of sugar, honey and yogurt and keep mix it until you get nice and firm mixture, but it must be soft enough to mix with a spatula.
  5. Add cold planika and stir well.
  6. Spread that mixture over cold puff pastry and put it in the cooler for a couple of hours.
  7. While your cake is cooling down, take one clear pan and melt the butter and add in (0.2kg/7 ounces) of sugar.
  8. Mix it well until the sugar completely melts, then add in Triple Sec and Prosecco and cook until the alcohol evaporates.
  9. When that happens mix in the rest of planika and cook until planika falls apart. Then strain it through a sieve and leave it in the fridge until if firms up a little.
  10. Caramelize (0.1kg/3.5 ounces) of sugar.
  11. Add in Rum and mix it until you get a nice thick mixture. When it cools down, throw in the rest of planika and then roll it in the sugar.
  12. Move it from freezer to the fridge 5 minutes before cutting and serving.

Do you want to be featured as our next ChefUniforms.com Chef of the Month? Apply here.

Chef Ana Birac’s Tiger Shrimp Recipe

September is almost over, so here is the final recipe from our first International Chef of the Month, Chef Ana Birac – a fresh Tiger Shrimp dish. Enjoy!

tiger-prawn-recipe-image

Ingredients: 

Frozen White Tomato Mousse – Tomato Concasse with Bear Bow – Parmigiano Churros – Marinated Black Tiger – Chilly Cream – Cow Cheese Cream – Tuna Pellet

 

For 2 people:

0,25kg tomato ~ 8.8 ounces

0,2L whipped cream ~ 7 ounces

0,05L bear bow ~ 1.7 ounces

0,2L water ~ 4/5 cup

0,1kg butter ~ 3.5 ounces

0,2kg flour ~ 7 ounces

1 egg yolk

0,1kg grana padano (grated) ~ 3.5 ounces

2 pieces of black Tiger prawn

0,1kg mayonnaise ~ 3.5 ounces

0,05kg chili powder ~ 1.75 ounces

0,2kg cow cheese ~ 7 ounces

0,1kg cream ~ 3.5 ounces

0,02kg tuna ~ 1 ½ tablespoons

0,02kg onion (minced) ~ 1 ½ tablespoons

0,01kg parsley (minced) ~ 4 tablespoons

0,01kg thyme (minced) ~ 4 tablespoons

0,01kg majoran ~ 6 tablespoons

0,01kg rosemarie ~ 6 tablespoons

0,01kg basil ~ 6 tablespoons

salt, pepper

sunflower oil, olive oil

Directions: 

Blanch all the tomato. Take half of the tomato, peel it and leave to squeeze through cheesecloth over night. Take the other half and cut it into small cubes and marinate with olive oil, bear bow, salt, pepper, and basil.

The next morning whip the cream really hard, then add the tomato liquid and put it into freezer. Leave it there for 2 – 3 hours.

Heat the water with butter. When it boils, remove it away from the heat source and add flour. Mix it well and leave it to cool down to 60 degrees Celsius (140 degrees Fahrenheit). After that happens, stir in the egg yolk and grana padano and mix well. Take the patisserie bag and put the batter inside and make rings. Fry it in sunflower oil.

Clean the Black Tiger prawns and put them in one pan over boiling water. Add butter, salt, pepper, olive oil and all the green spices. Heat it for exactly 12 minutes (until Black Tiger becomes lightly pink) and then cool them down.

Mix mayo and chili in thermomixer and put in the fridge.

Mix cow cheese and cream in thermomixer, pass the mixture through the sieve and add some salt and pepper. Then put in the fridge to cool.

Fry the onion and add the rest of the green spices and tuna, mix them well. Make small balls and put them on a pan and fry in sunflower oil.

Put everything on the plate just like it is in the picture.

Bon appétit! 

 Note: Chef Ana is from Croatia so she uses metric system measurements (along with the rest of the world). We have done our best to convert the measurements to the U.S. customary system. 

Chef Ana Birac’s Cucumber Roll Recipe

Another delicious recipe coming from our Croatian September Chef of the Month Ana Birac. She wows us again with her mouth-watering Cucumber Roll.

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Ingredients:

Cucumber – Crème fraîche – Horseradish Roll – Carrot Cream – Baked Marinated Red Beetroot – Apple Caramelized in Coconut Butter – Pistachio Powder

 

For 2 people:

0.1kg cucumber ~ 3.5 ounces

0.005kg Crème fraîche ~ 17 ounces

0.005kg fresh horseradish (grated) ~ 17 ounces

0.1kg carrot ~ 3.5 ounces

0.05kg whipped cream ~ 1.7 ounces

0.1kg red beetroot ~ 3.5 ounces

0.005kg honey ~ 17 ounces

0.005kg lime ~ 17 ounces

0.001kg thyme ~ 1 teaspoon

0.1kg Granny Smith apple ~ 3.5 ounces

0.005kg coconut butter ~ 17 ounces

0.002kg pistachio powder ~ a dash

Olive oil – as needed

Salt, pepper – as need

Directions:

Peal the cucumber into big noodles. Put them on a board slice next to the slice and spice with salt and pepper. Then cover them with plastic foil and put in the fridge and marinate for 15 minutes.

Cut red beetroot brunoise (into cubes). Blanch it in water until it softens, and then grill it. Marinate it with honey, lime juice, olive oil, salt, pepper and thyme.

Cut Granny Smith apple brunoise (same size as beetroot into cubes). Dissolve coconut butter in a pan and bake the apple for a minute or two until it softens.

Peel the carrots and cook in vegetable stock until they are fully cooked. After, put them in thermomixer, add the whipped cream and ¾ of pistachio powder. Mix it all together until you get a smooth cream. Season it with salt and pepper and then put it in the fridge to cool down.

Once again use the thermomixer – mix crème fraîche, grated horseradish, salt and pepper. When you get a texture like spread, you’re done.

Take the cucumbers out of the fridge. Spread crème fraîche and horseradish cream over it and roll them up.

Put the product on the plate and finish with the rest of the pistachio powder sprinkled around the plate.

*Note because Chef Ana is from Croatia, she uses metric system measurements (along with the rest of the world). Once again, we have done our best to convert the measurements to the U.S. customary system. 

 

Chef Ana Birac’s Chickpea Butter Recipe

Our September Chef of the Month, Ana Birac sends us her Chickpea Butter recipe all the way from Croatia.

chickpea-butter-image

CHICKPEAS BUTTER

For 2 people:

0.25kg* chickpeas ~ 1 cup

1L cooking cream ~ 4 ¼ cups

0.5kg sour cream ~ 2 cups

salt, pepper – according to your taste

 

Cook chickpeas in cooking cream until it becomes soft and tender. Watch out, the temperature of cooking cream cannot pass 83 degrees Celsius or 180 degrees Fahrenheit! When the chickpeas are cooked, leave it aside to cool down. After one hour it will be ready for the next step. Take the thermomixer and put it inside. Mix it until you get smooth paste. Pass it through a sieve and leave it in clean bowl.

Put the sour cream in the blender and whip it until it becomes a mixture very similar to ordinary butter. Add chickpeas, salt and pepper to your taste. Mix it until you get a mixture just like butter – nice and tender.

Put it in the fridge and leave over night to cool down.

You can use it as a spread on the bread, to spice the dishes or to cook on it.

 

Bon appétit!

*Note because Chef Ana is from Croatia, she uses metric system measurements (along with the rest of the world). We have done our best to convert the measurements to the U.S. customary system. 

 

Chefuniforms.com’s First International Chef of the Month- Ana Birac

Congratulations to Chef Ana Birac- our September 2016 Chef of the Month! She is Chefuniforms.com first featured International Chef. All the way from Croatia, Chef Birac was almost as excited as we were to have her as our September 2016 Chef. Read below to learn more about her life cooking across the globe and stay tuned for some awesome recipes she sent us for you to check out!

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  1. Birthplace:

I WAS BORN ON JULY 31ST, 1991 IN ZAGREB, CROATIA.

  1. Where do you work and where are you based?

I WORK IN ROVINJ – ISTRIA ON THE CROATIAN ADRIATIC COAST, WHERE I ALSO LIVE AT THE MOMENT. I’M BASED AT THE A LA CARTE RESTAURANT IN THE OLEANDER HOTEL– THAT IS BASED BETWEEN SOME OF THE BEST HOTELS IN THE WORLD: MONTE MULLINI (NO.1 IN THE WORLD), LOND (NO.3 IN THE WORLD) AND EDEN.

  1. What is your favorite kitchen tool in creating your masterpieces/dishes?

MY FAVORITE KITCHEN TOOLS ARE: A SHARP KNIFE, GOOD TWEEZERS AND A THERMOMIXER.

  1. What is your sharpest sense out of all the 5 senses?

TASTE, MOST DEFINITELY.

  1. What advice would you offer for aspiring chefs?

DON’T EVER LOSE MOTIVATION. BEING A CHEF IS THE BEST JOB EVER BECAUSE THERE ARE A MILLION WAYS TO SURPRISE PEOPLE, MAKE THEM FEEL ENCHANTED, HAPPY AND SATISFIED. YOU CAN CREATE YOUR OWN COLORFUL LITTLE WORLD MADE OF INGREDIENTS.

  1. What is one culinary tip every chef should know and perfect?

A SHARP KNIFE AND AN ENDLESS IMAGINATION ARE YOUR BEST FRIENDS IN THE KITCHEN. AND OF COURSE, A TOUCH OF LOVE AND CRAZINESS.

  1. What does good food mean to you?

FOR ME GOOD FOOD IS MADE WITH LOVE. IT DOES NOT NECESSARILY MEAN EXPENSIVE AND NUMEROUS INGREDIENTS. YOU JUST NEED TO PREPARE IT WITH LOVE AND PASSION, YOU NEED TO GIVE YOURSELF TO THAT DISH.

  1. What trends do you see emerging in the near future?

UNFORTUNATELY, IT SEEMS THAT TECHNOLOGY IS TAKING OVER THE KITCHENS AND REPLACING CHEFS. BUT AS LONG AS THERE ARE YOUNG CHEFS TRYING TO BEAT THE MACHINES, I SEE A LOT OF NEW VEGETABLES, SPICES AND PLANTS ENTERING THE KITCHEN SCENE.

  1. What features are important to you when selecting a Chef Coat? (particular fabric, style, sleeve length, pockets)

THE MOST IMPORTANT THING FOR ME IS THAT MY CHEF COAT IS COMFORTABLE. AS AN EXECUTIVE CHEF, I SPEND 15 HOURS PER DAY IN THE KITCHEN WEARING MY UNIFORM. IT HAS TO BE LIGHT AND COMFY, BUT ALSO I LIKE IT TO BE A LITTLE FUNKY – WHETHER IS IT COLORFUL, WITH DOTS, WITH SOME PICS OR SOMETHING LIKE THAT. I ALSO PREFER LITTLE POCKETS ON MY LEFT UPPER ARM TO KEEP MY PEN, TWEEZER AND SPOON.

  1. What is your go-to chef outfit? Do you prefer coats, tees, pants, shorts, aprons, hats, etc?skull-pants-image

MY GO – TO CHEF OUTFIT DEFINITELY MEANS PANTS AND COATS. APRONS HERE AND THERE, HATS (I HATE TO ADMIT IT, BUT ONLY WHEN HEALTH INSPECTOR COMES J ) AND GOOD SHOES.

  1. Favorite ingredient to work with?

MY FAVORITE INGREDIENTS TO WORK WITH ARE VEGETABLES (NO ONE SPECIFICALLY), BUT BEFORE EVERYTHING I ADORE THYME!

  1. Favorite City to dine out in?

I DON’T REALLY HAVE FAVORITE CITY TO DINE OUT IN. IN GENERAL, IN CROATIA THAT WOULD PROBABLY BE ZAGREB. FOR ME THAT IS MY LIVING TOWN  – ROVINJ. BUT DON’T GO OUT TO A RESTAURANT, GO TO YOUR FRIENDS HOME AND ASK THEIR GRANDMA TO COOK FOR YOU. YOU’LL HAVE THE BEST DINNER EVER!

  1. Best Dish you have ever made?

HOME MADE “ŠTRUKLI” FILLED WITH SQUID RAGOUT, DRIED TOMATO AND MOTAR SAUCE

 Place you eat most often on your days off?

BEACH OR WOODS – IT’S IMPORTANT THAT IT IS IN THE OUTDOORS AND WITH FRESH INGREDIENTS.

 Person you would most like to cook for?

FOR ALL MY FRIENDS AND PEOPLE THAT HAVE BEEN SUPPORTING ME DURING THIS WHOLE PROCCESS OF BECOMING AN EXECUTIVE CHEF.

ALSO FOR ALL THE PEOPLE THAT MEAN SOMETHING TO ME IN MY LIFE.

FROM CELEBRITY CHEFS: GRANT ACATZ – OF COURSE, RENE REDZEPI, ALEX ATALA AND

ANDONI LUIS ADURIZ.

  1. What made you decide to become a chef?

LOVE FOR THE INGREDIENTS, LOVE FOR THE FOOD, LOVE FOR THE JOB, LOVE FOR THE UNIFORM.

I’M TELLING YOU – THE BEST JOB EVER!

THERE ARE NO LIMITS, THE IMAGINATION IS ENDLESS, COLOR YOUR PLATES AND MAKE THEM LOOK DIFFERENT AND PERFECT EVERY SINGLE TIME.

  1. What is new on your DVR?

THERE’S PRETTY MUCH NOTHING AND EVERYTHING NEW ON MY DVR! YEAH, FUNNY SENTENCE, I KNOW.

WELL, LET ME PUT IT THIS WAY: I AM TRYING TO DO SOMETHING NEW EVERY DAY. SOMETIMES IT WORKS AND I GET COMMENDATION AND SOMETIMES I JUST… DO SOMETHING WRONG AND EVERYTHING GOES DOWN THE TOILET.

BUT I NEVER GIVE UP AND ALWAYS KEEP POSITIVE, SO THERE IS USUALLY SOMETHING GOOD TO TAKE A LOOK AT.

Come back next week for a new recipe from Chef Ana Birac!

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