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Confit Beetroot, Black Garlic Puree, Onion Espuma and Carrot Croquette

Chef: Sijo Chandran

Position: Sous Chef, Crystal Yacht Expeditions.

Instagram: @sijochandran






How did you get started?

I was born in a very poor family. As a child, I never ate or even saw perfect food. I always dreamed of colourful, perfect and well-presented food. Because of that dream, I am now a chef and you can see that in my plating.


I went to so many hotels in search of a job when I was trying to start my career as a chef. Despite encountering rejections, I never stopped because my passion for food is more than I can explain. From an early age, I understood that cooking was never going to be a job - it's a passion. My love for food is infinite. My passion for cooking is true happiness.

What was your first position?

I finished my diploma in culinary arts, then I joined as a training cook in a group of Radisson hotels. After that, I moved to the Kempinski group of hotels, Ritz Carlton and Sheraton.


I am now working as a Sous Chef on Crystal Yacht expeditions.




The story behind the dish:

For the last 5 years, I’ve worked with Executive chef Adam Jenkins from the UK. I learned everything from him. All of the techniques for this dish were inspired by him.








Confit Beetroot, Black Garlic Puree, Onion Espuma and Carrot Croquette


What you need:

  • Sheet Trays

  • Robot Coupe

  • Chef Knife

  • Peeler

  • Smoker

  • Oven


Ingredients:

  • Strong vegetable stock

  • Crushed garlic

  • Thyme

  • Butter

  • Clarified butter

  • Vegetable oil

  • Rosemary

  • Garlic

  • Piece of lemon

  • Whole white onion

  • White wine

  • Cream


Directions:

  • Slow cook the vegetables with very strong vegetable stock. Add in some crushed garlic, thyme and butter seasoning.

  • After cooking, take out some of the cooking stock to make a thick reduction.

  • Make the confit beetroot with equal quantities of clarified butter and vegetable oil. Add thyme, rosemary, garlic and a piece of lemon. Cook at a low temperature.

  • The black garlic puree is made from the smoked garlic (minimum 2 hours smoked) with light vegetable stock and a touch of vinegar.

  • To make the onion espuma, roast a whole white onion in the oven at 140’ C/284’ F for 1 hour. Take the onion out of the oven and remove the outside skin. Saute some garlic and add some white wine to reduce it.

  • Blend together the roasted onion and some cream. You’ll want to blend them until you get a very smooth texture.

  • Transfer to the espuma bottles.

  • Before you start plating, glaze the vegetables in the thick vegetable stock reduction.




From an early age, I understood that cooking was never going to be a job - it's a passion. My love for food is infinite. My passion for cooking is true happiness.



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