Signed by Thomas Chisholm himself, the saucer dish is his brainchild: an ultra-bold plate with abstract presentation, making the end of the meal irresistibly attractive as meat juices and vinaigrette meld together, enticing any food lover to dip in with a good piece of bread. A true star of the menu, the saucer dish regularly changes, adding the perfect touch to ChoCho's creative menu, the chef's spot nestled in the 10th arrondissement. Today, we reveal recipe number 6, whose color is as captivating as the blend of ingredients. Enough to pique the curiosity of your future guests!
Ingredients to shop
Red cabbage puree :
- 1kg red cabbage
- 350g chicken stock
- 50g unsalted butter
- Sunflower oil as needed
White sauce :
- 60g mayonnaise
- 80g sheep yogurt
- 4g Dijon mustard
- 4g olive oil
- 3g lemon juice
Smoked Toum :
- 60g smoked garlic
- 150g sunflower oil
- 40g egg whites
- 7g mustard
- 10g lemon juice
Red Chili Oil :
- 100g red chili (mild)
- 200g sunflower oil
- Pita Bread (or buy directly from the store):
- 500g flour
- 340g water
- 4g yeast
- 10g fine salt
- 25g olive oil
- 75g sourdough starter
Vadouvan Lamb Jus :
- 250g lamb jus (or buy directly from the store)
- 20g vadouvan (Indian spice blend)
The Recipe
Red Cabbage puree :
Begin by slicing the red cabbage and sautéing it with a little sunflower oil. Then, add chicken stock and cook until the liquid evaporates. When ready, blend the mixture with fresh butter and set aside.
White sauce :
For the white sauce, start by making mayonnaise, then mix in the remaining ingredients.
Smoked Toum :
Blend all ingredients together (except sunflower oil) until creamy, similar to making mayonnaise directly in the blender.
Red Chili Oil :
Using a Thermomix, blend the two ingredients at 80°C for 7 minutes, then strain. Let it rest for 24 hours to allow the vegetable water to settle from the oil.
Pita Bread :
Begin by kneading the dough, then let it rest for 6 hours. Shape into balls and let rise again. Bake in a 200°C oven on a pizza stone or very hot tray for about 6 minutes.
Vadouvan Lamb Jus :
Make lamb jus by roasting the bones and trimmings, then heat it to around 60°C and let the vadouvan infuse for about 2 hours.
Chef's Tip : For plating, anything goes; the key is to distribute the elements for a good balance and serve the pita bread hot and saucy.
Also, check out the recipe for Danny Khezzar's carrot tartlets and Pierre Hermé's vegan almond financiers.
