Wolgast
TVWBB Olympian
Our goal with this cook off was to make great tasting food. Hopfully picture perfect aswell. We all 3 tryed alot of different things but choose these three dishes to compete with.
Alot of the other dishes looked good but did not really had the chocolate flavour that supported the dish. We dont add chocolate to make the pics look good WE add it to make these dished taste Fantastic.
We are Proud to share all recipes with this community! Everything you see here are made outside by the grill by hand!
Here we go :
Daniel Andersson - Starter.
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I started with the chickenbreast, i placed them between plasticfoil and hammered them to make em thinner.
Melted the milkchocolate on the Kettle and glazed the chickenbreast with it. I chopped up som red chilies and put them on top of the chocolate and finished it of with some seasalt.(maldon) (prep pic2)
I wrapped the chickenbreast in Prosciotto and placed the chickenbreast on some aluminiumfoil and rolled it into a sausage. (prep pic3)
I put it on indirect heat on the weber until it reached 149 degrees inside. Unwrapped it and placed it on direct heat for some color. (prep pic4)
When the chicken was on the weber it was time for roasted corn Crème.
I cut of the corns from the cob and roasted them in a pan one the grate for a couple of minutes, put it in a foodblender and added: hotsauce, vinegar, Crème Fraiche and some brown sugar.
I slieced the Chicken and placed it on salad and with the Roasted corn crème on the side
Enjoy:
Daniel Wolgast - Main.
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Plank Steak.
First off i rubbed a sirloin steak with a chocolate rub. Added some chanterelle´s in a pan with some butter/salt/pepper.
Wraped fresh asparagus with some Prosciotto. In the Sauté pan i started with some butter and added choped shallot´s. When they turn transparent i add the cognac and start the flambé.
Next up i add the cream,soy and some rich beef fond and ofcourse Chocolate. Last but really important i added some fresh choped tarragon.
When the steak has seared 40 sec/side i took it off. Same with the Prosciotto/asparagus roll,and let it rest.
We pre cooked a oak plank 10 min brushed with some oil on the grill.
Then we added a potato mash with garlic/parsley to the plank Spritzed out around the borders and put it back on the grill for 5 min.
Added the seared steak and the asparagus for another 10 min. Setup for this is my Primo D-plate(heat deflector) on the grate indirect...Then added the Primo grate with feets(2") to hold the plank closer to the dome(radiant heat).
Served with the Cognac/chocolate sauce in a glass. And added the chanterelle´s and some lettuce.( Frisé,Lollo rosso ,Mâche,rucola in a cabbage bowl)
Enjoy:
Dennis Lundin - dessert.
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Milkchocolate fondant with orangecooked pears and cointreu whipped cream.
Our goal with this dessert was to take the challenge to another level. We made a fondant of milk chocolate and stuffed it with milk chocolate.
To even out the sweetness of the milk chocolate we added pink peppers (Rosé peppar) to the fondant to get some heat into it.
We also wanted to go for different textures in the dessert. As you can see we have the soft creamy fondant. The pears where we have orange. And the cream with cointreu to bring back the orange into the cream. To top it of we have salty pistagios on the cream.
Step 1.
Make the fondant batter. To do this butter is brought up to heat on the grill. And the milkchocolate are put into the pan ones the butter has melted. Take of the pan from the grill and make sure the chocolate melts with the butter. After that flour, bakingpowder and salt are added. 2 eggs and 2 eggs yolks are added one by one. Finally the pink peppers.
All the batter are put into forms(buttered and coated/dusted with breadcrumbs) and put into the fridge for at least 3 hours.
Step 2.
Pears boiled in orangejuice and muscavadosugar.
Juice from 2 oranges and muskavadosugar. Cut up the pears in good bits and add into the juice. Bring up to heat and then let them go on lower heat for 5-6 minutes untill soft.
Put a side and let chill on the table.
Step 3.
Time to bake the fondants and make the cointreucream. Add bits of milkchocolate on each form of fondant. The goal is for it to melt down into the fondant and stay on the inside to bring even more milk chocolate taste.
Bring the heat in the grill up to around 500f. And let the fondants grill on indirect heat for about 15 minutes. They shall be soft on the inside, tricky and real easy to overcook.
Make whipped cream with vanillasugar and cointreu.
Enjoy:
Alot of the other dishes looked good but did not really had the chocolate flavour that supported the dish. We dont add chocolate to make the pics look good WE add it to make these dished taste Fantastic.
We are Proud to share all recipes with this community! Everything you see here are made outside by the grill by hand!
Here we go :
Daniel Andersson - Starter.
************************************************************************************************
I started with the chickenbreast, i placed them between plasticfoil and hammered them to make em thinner.
Melted the milkchocolate on the Kettle and glazed the chickenbreast with it. I chopped up som red chilies and put them on top of the chocolate and finished it of with some seasalt.(maldon) (prep pic2)
I wrapped the chickenbreast in Prosciotto and placed the chickenbreast on some aluminiumfoil and rolled it into a sausage. (prep pic3)
I put it on indirect heat on the weber until it reached 149 degrees inside. Unwrapped it and placed it on direct heat for some color. (prep pic4)
When the chicken was on the weber it was time for roasted corn Crème.
I cut of the corns from the cob and roasted them in a pan one the grate for a couple of minutes, put it in a foodblender and added: hotsauce, vinegar, Crème Fraiche and some brown sugar.
I slieced the Chicken and placed it on salad and with the Roasted corn crème on the side
Enjoy:
Daniel Wolgast - Main.
************************************************************************************************
Plank Steak.
First off i rubbed a sirloin steak with a chocolate rub. Added some chanterelle´s in a pan with some butter/salt/pepper.
Wraped fresh asparagus with some Prosciotto. In the Sauté pan i started with some butter and added choped shallot´s. When they turn transparent i add the cognac and start the flambé.
Next up i add the cream,soy and some rich beef fond and ofcourse Chocolate. Last but really important i added some fresh choped tarragon.
When the steak has seared 40 sec/side i took it off. Same with the Prosciotto/asparagus roll,and let it rest.
We pre cooked a oak plank 10 min brushed with some oil on the grill.
Then we added a potato mash with garlic/parsley to the plank Spritzed out around the borders and put it back on the grill for 5 min.
Added the seared steak and the asparagus for another 10 min. Setup for this is my Primo D-plate(heat deflector) on the grate indirect...Then added the Primo grate with feets(2") to hold the plank closer to the dome(radiant heat).
Served with the Cognac/chocolate sauce in a glass. And added the chanterelle´s and some lettuce.( Frisé,Lollo rosso ,Mâche,rucola in a cabbage bowl)
Enjoy:
Dennis Lundin - dessert.
************************************************************************************************
Milkchocolate fondant with orangecooked pears and cointreu whipped cream.
Our goal with this dessert was to take the challenge to another level. We made a fondant of milk chocolate and stuffed it with milk chocolate.
To even out the sweetness of the milk chocolate we added pink peppers (Rosé peppar) to the fondant to get some heat into it.
We also wanted to go for different textures in the dessert. As you can see we have the soft creamy fondant. The pears where we have orange. And the cream with cointreu to bring back the orange into the cream. To top it of we have salty pistagios on the cream.
Step 1.
Make the fondant batter. To do this butter is brought up to heat on the grill. And the milkchocolate are put into the pan ones the butter has melted. Take of the pan from the grill and make sure the chocolate melts with the butter. After that flour, bakingpowder and salt are added. 2 eggs and 2 eggs yolks are added one by one. Finally the pink peppers.
All the batter are put into forms(buttered and coated/dusted with breadcrumbs) and put into the fridge for at least 3 hours.
Step 2.
Pears boiled in orangejuice and muscavadosugar.
Juice from 2 oranges and muskavadosugar. Cut up the pears in good bits and add into the juice. Bring up to heat and then let them go on lower heat for 5-6 minutes untill soft.
Put a side and let chill on the table.
Step 3.
Time to bake the fondants and make the cointreucream. Add bits of milkchocolate on each form of fondant. The goal is for it to melt down into the fondant and stay on the inside to bring even more milk chocolate taste.
Bring the heat in the grill up to around 500f. And let the fondants grill on indirect heat for about 15 minutes. They shall be soft on the inside, tricky and real easy to overcook.
Make whipped cream with vanillasugar and cointreu.
Enjoy: