Métier Cookbook: Edition 001

"Mandu have long been a staple in Korean cuisine, present in Korean royal courts before being popularised and gaining prominence abroad. They are incredibly versatile, both in their contents and cooking method, and can be served as a main or a starter. It's one of my all-time favourite dishes and always reminds me of home—whenever I go back to see my family, this is the first meal we'll have together." Séline, Brand Manager

Ingredients:

1 cup of silken tofu, drained and crumbled

2 large eggs, beaten

1 white onion, minced

1/2 cup of spring onions, minced

1 cup of napa cabbage, parboiled, drained and finely chopped

1/2 cup of carrots, finely chopped

4 ounces sweet potato glass noodles (Chinese/Korean vermicelli), cooked and finely chopped

4 cloves of garlic, crushed

1 pack of dumpling wrappers * 2 teaspoons freshly ground black pepper

1 tablespoon of sesame oil

1 tablespoon of soy sauce

1-2 teaspoons of salt

Instructions:

- For the filling, in a large mixing bowl combine eggs, onions, carrot, cabbage, tofu, and noodles. Then add garlic, sesame oil, soy sauce, salt and pepper and mix until everything is well incorporated.

- Add 1 tablespoon of the filling in the centre of the dumpling wrapper.

- Wet the outer edges of the wrapper. Close the wrapper in a half moon and crimp the edges.

- Fry the dumplings in a pan with olive oil until they are golden brown. Serve with soy sauce and enjoy!

"This recipe reminds me of home and being with my family. Especially as I live abroad now, the food that I grew up with has such a powerful way of bringing me home. This dish reminds me of such happy times and is so delicious too. I was amazed when I moved to Berlin how the rösti was so similar to the latkes I grew up with. I love it very traditionally with sour cream and apple sauce. I also sometimes make smaller ones as canapés and top with sour cream and smoked salmon or even caviar when feeling especially indulgent!" Melissa, Founder

Ingredients:

3 lb. large russet potatoes (4–6)

1 lb. Vidalia or yellow onions (about 2 medium)

1/4 cup fine plain dried breadcrumbs

3 1/2 teaspoons kosher salt

2 teaspoons baking powder

1/4 teaspoon freshly ground black pepper

2–3 large eggs

2 tablespoons (or more) schmaltz (chicken fat; optional)

2-4 tablespoons (or more) vegetable oil Applesauce and sour cream (for serving)

Instructions:

- Preheat oven to 325°C and peel potatoes. Using the large holes of a box grater or the grater disk on a food processor, grate potatoes and onions. Transfer to a large kitchen towel and wring out as much liquid as possible. Open towel, toss around and repeat again.

- Whisk breadcrumbs, salt, baking powder, pepper, and 2 eggs in a medium bowl to blend. Add potato mixture. Using your fingers, mix until well coated. Mixture should be wet and thick; mix in remaining egg if mixture is too dry and doesn't hold together.

- Line a baking sheet with several layers of paper towels. Set a wire rack inside another large rimmed baking sheet; set aside.

- Heat 2 tablespoons of schmaltz, if using, and 2 tablespoons oil (or 4 tablespoons oil if not using schmaltz; fat should measure about 1/8 inches) in a 12 inches non-stick skillet over medium-high heat. Drop a small amount of latke mixture into pan. If the fat sizzles around the edges, it's ready. (Do not let fat smoke.) Working in batches and adding more schmaltz and oil to skillet as needed to maintain 1/8 inches fat, drop large spoonfuls of mixture into pan, pressing gently with the back of a spoon or spatula to flatten slightly. (If mixture becomes watery between batches, mix to incorporate; do not drain.)

- Cook latkes, occasionally rotating pan for even browning, until golden brown and cooked through, 2 1/2-3 minutes per side. (If small pieces of potato floating in the oil start to burn, carefully strain out.)

- Transfer latkes to paper towel-lined baking sheet to drain, then transfer to prepared wire rack. Place sheet with latkes in oven to keep warm and crisp while cooking remaining latkes.

- Serve warm latkes with applesauce and sour cream.

"The mother of my best-friend would make this every time she knew I was coming over. I looked forward to them as much as seeing my best-friend and they always make smile when I eat them." Eva, E-commerce & Social Media Assistant

Ingredients:

1 cup (235g) water or milk (see note)

6 tablespoons (85g) unsalted butter, cut into roughly 1/2-inch cubes

1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight

4 1/2 ounces (128g) all-purpose flour, sifted

4 large eggs

4 ounces (115g) finely grated Gruyère cheese, plus more for sprinkling

Pinch freshly grated nutmeg

Pinch freshly ground black pepper

Egg wash made from 1 large egg whisked with 1 tablespoon (15ml) water; or nonstick cooking spray

Instructions:

- In a 3-quart stainless-steel saucier or saucepan, combine water (or milk), butter, and salt.

- Set over high and and cook until liquid comes to a rolling boil and butter has fully melted which should be about 2 minutes (the small butter cubes should be fully melted just about at the same time the liquid hits a strong boil).

- Remove from heat and add flour. Using a wooden spoon or stiff silicone spatula, thoroughly mix in flour until no lumps remain (make sure to hunt down and smash out any stubborn ones).

- Return saucepan to medium-high heat and cook, stirring very frequently, until dough registers 175°F (80°C) on an instant-read thermometer; if you don't have a thermometer, other signs the dough is ready include a thin starchy film forming all over the inside of the saucier and the dough pulling together into a cohesive mass.

- To use a stand mixer: transfer dough to a stand mixer fitted with the paddle attachment and beat at medium speed until dough registers 145°F (63°C) on an instant-read thermometer (you need the dough cool enough that it doesn't cook the eggs when they're added).

- Add eggs one at a time, making sure each is fully beaten into the dough before adding the next; it can help to start the mixer at medium-low speed for the first egg and then increase the speed to medium once the choux batter begins to develop.

- Scrape down sides of mixer bowl, then add cheese, nutmeg, and black pepper. Mix at medium speed just until cheese and seasonings are fully incorporated, about 10 seconds.

- To finish dough by hand: Let dough cool in saucepan, stirring frequently, until it registers 145°F (63°C) on an instant-read thermometer. Add eggs 1 at a time, stirring well between additions until each egg is fully incorporated before adding the next, until a smooth, shiny paste forms. Mix in cheese, nutmeg, and black pepper until well combined.

- Scrape gougères batter into a pastry bag fitted with 1/2-inch pastry tip. At this point, the gougères batter can be held in the sealed pastry bag at room temperature for up to 2 hours.

- To Bake: Adjust oven rack to middle position and preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper. If desired, pipe a dab of gougères batter under each of the 4 corners of the parchment to secure it in place.

- Pipe gougères batter onto parchment paper in 1 1/2-inch mounds. You should have enough batter to pipe 20 gougères.

- Using a moistened finger, gently press down any pointy tips on the mounds to smooth them out.

- Using a pastry brush, gently brush a light layer of egg wash on each mound, being careful not to let excess egg wash drip down onto the parchment. Alternatively, spray mounds lightly with nonstick cooking spray.

- Sprinkle a pinch of grated Gruyere on top of each mound, pushing down very gently to ensure it adheres to the surface.

- Bake until gougères are puffed, deeply golden brown, and feel hollow when lifted, 20 to 25 minutes. Turn off oven, crack the door open, and let stand for 30 minutes to dry and fully set the crust.

- Gougères are best served while still warm; if they cool down too much before serving, briefly reheat in a 350°F (177°C) oven before serving.

"This recipe was passed down from my great grandmother, it’s a family favourite. I make it always for special occasions and I love that everyone looks forward to them each year. The secret is using seedless raspberry jam - it makes such a difference - and make sure not to forget the pinch of salt!" Melissa, Founder

Ingredients:

1 1/4 cup of flour

1 cup of brown sugar

1 1/4 cup of rolled oats

1/2 teaspoon of salt

3/4 cup of unsalted butter

3/4 cup of seedless raspberry jam

Instructions:

- Mix flour, sugar, oats, salt and butter by hand into a crumb mixture. Do not cream butter.

- Grease square cake pan (9 x 9") and press firmly half of mixture into pan. Spread jam over it and top with remaining crumb mixture.

- Bake at 350°F for 35-45 minutes.

- Cool and cut into squares (refrigerate or freeze to cool quickly) and bring to room temperature before serving.

"Traditionally served on the morning of St Lucia Day, these saffron buns are definitively on the top-five of key Swedish Christmas staples." Sofia, CEO

Ingredients:

300ml whole milk

0.5g pack saffron

75g unsalted butter, cut into cubes

500g strong white bread flour

100g golden caster sugar

7g sachet fast-action yeast

1 large egg, beaten, plus extra for egg wash

A little oil, for greasing

24 currants

Instructions:

- Put the milk in a small pan and gently heat until it’s steaming. Use a pestle and mortar to grind the saffron into a powder. Add this to the pan of milk along with the butter. Swirl to melt the butter, then set aside until lukewarm.

- In a large bowl, mix the flour, caster sugar, 1 tsp salt and the yeast together, and make a well in the middle of the bowl. Pour in the milk mixture along with the egg. Mix together to form a sticky dough, then turn out onto the work surface and knead until smooth and elastic (this will take about 10 mins). Put the dough into a lightly oiled bowl and cover with oiled cling film. Set the bowl in a warm part of the house and allow to rise for about 1 hr until doubled in size.

- Knock back the dough and divide into 12 equal portions. Cover the pieces with the oiled cling film while you make the rolls – this will stop the dough from drying out. Working with 1 piece of dough at a time, roll out into a 30cm-long strand. Roll up one end into the middle, turn over and roll the other end into the middle, forming the dough into an S-shape. Place the buns on a large (or 2 smaller) parchment-lined baking tray. Once all the buns are made, lightly cover with oiled cling film and prove until almost doubled in size (if making ahead, keep the dough in the fridge overnight and bake in the morning). While the buns prove, heat oven to 200°C/180°C fan/gas 6.

- When ready to bake, brush the buns with beaten egg and press a currant into the centre of each spiral. Put the trays in the oven and bake for around 15 mins. Allow to cool before serving. These are best eaten on the day they are made but will keep for a couple of days.

"The Gnocchi Romani is a traditional Roman dish that has been the classic Thursday dish in my house throughout my childhood. Completely handmade and looks nothing like a typical gnocco that everyone knows. It always will remind me of my mum's nanny, who is like a grandmother to me, coming every week to cook at our house. It totally tastes like my childhood." Virginia, Graphic Designer

Ingredients:

Semolina 2 cups (250 g)

Whole milk 4 ¼ cups (1 l)

Butter 7 tbsp (100 g)

Egg yolks 2

Parmigiano Reggiano DOP cheese3 ½ oz (100 g) - grated

Pecorino cheese 1 ½ oz (40 g)

Fine salt 1 tsp (7 g)

Nutmeg to taste

Instructions:

- Heat the milk in a large saucepan over medium-high heat until tiny bubbles start to form around the edges of the pan.

- Reduce the heat to low and slowly add the semolina flour slowly with one hand as you stir the mixture steadily with a large stiff whisk. Cook the mixture for 15 to 20 minutes or until it becomes very thick and begins to pull away from the sides of the pan. Remove from the heat. Allow the mixture to cool for a minute or two.

- Stir in ⅔ of the grated parmesan cheeses, 2 tablespoons (30 g) unsalted butter, freshly grated nutmeg, and salt. Season to taste, adding more salt and freshly ground black pepper as needed. Once the mixture has cooled just slightly, add the egg yolks and mix rapidly with a wooden spoon until fully incorporated.

- Moisten a half sheet pan with cold water over a sink and allow the excess water to drip off the pan. Spoon the hot semolina mixture onto the moistened sheet pan, spreading it into an even layer until it is just under ½-inch thick. Let cool for 30 to 40 minutes.

- Preheat the oven to 425°F (220°C) with a rack in the center position. Grease the bottom and sides of an oven-safe baking dish with unsalted butter. Cut the semolina into disks, dipping the biscuit cutter into water between each cut to prevent sticking. Transfer and layer the semolina rounds into the greased baking dish, overlapping the slices slightly, so that each row resembles roof shingles. Top with the polenta with the remaining 2 tablespoons (30 g) butter. Sprinkle the dish with the remaining grated cheese.

- Bake uncovered for 15 to 20 minutes or until a light golden crust is formed. Allow to cool for a few minutes before serving.

"A comforting, traditional greek dish that was a staple in our house growing up. I used to watch my grandma make it each week for all of us to eat together at our family meals. I still love to help her make it and whenever I'm back home, it is the first dish that we cook together." Antonia, Brand & Content Assistant

Ingredients:

1/4 cup greek extra virgin olive oil (the oil is key in this dish so make sure it's high quality!)

1 onion

1-2 potatoes

2 carrots

Fresh or frozen peas

1 can chopped tomatoes or 300g grated fresh tomatoes

Salt + pepper + pinch of cinnamon

Fresh Parsley or coriander (optional)

Greek yoghurt (to serve)

Instructions:

- Heat oil in a large saucepan and sauté onions until soft.

- Chop potatoes into chunks and add with carrots to the pan. Sauté for 3-4 mins more.

- Add peas, mix until they are covered with the olive oil.

- Add the chopped tomatoes or fresh grated tomato, salt, pepper and cinnamon.

- Add enough hot water to cover everything (about 1/4 cup), mix well and bring to a boil.

- Lower the heat to a simmer for around 35-45 mins, until the peas are soft and the water has evaporated.

- Serve with a spoonful of Greek yoghurt, fresh coriander and homemade bread for dipping!

"This recipe was a Saturday night staple in my house growing up. My mum would pop it on after lunch and the meat would be falling apart by 6pm! It's still one of my favourite things to make if I'm having people over, it means that rather than spending all eve in the kitchen I can have this prepared and ready to go leaving me to drink wine with my friends!" Kelly, Manging Director

Ingredients:

500g of beef, ideally cheek or shin.

1 onion

A couple of carrots, a few sticks of celery

Garlic

Red wine

Tin of whole tomatoes

Beef stock, salt, pepper, dried thyme.

Instructions:

- Brown the beef on all sides for a few mins then remove from the pan (pan needs to be cast iron and suitable for spending a long time in the oven!)

- Dice the carrots, onions and celery super finely to create a sofrito and fry off, add the garlic and continue frying

- Add the beef back in, throw in the tomatoes (crushing as you go!), the red wine, the beef stock and the seasoning, bring to a simmer then pop the lid on and its into the oven at around 170 degrees for 3-4 hours

- Check every hour and if it looks like it's drying out add some more liquid and turn your oven down slightly.

- Serve with your choice of pasta, I always for for linguine!

"Although my mum is an American ex-pat in England, both her parents were Spanish and when my brothers and I visit - whether Christmas, birthdays, Easter - we always have this. The perfect antidote to a British roast." Ben, Head of Ecommerce

Ingredients:

American Long Grain Rice

Chicken with skin on (cut into pieces)

Chicken stock (2 cups of stock to 1 cup of rice)

Pork ribs (cut into small pieces)

A few fresh tomatoes

Tinned peas

Jar of pimentos (bell peppers) in oil

2-3 of cloves garlic

Parsley

Salt and pepper to season

Olive oil

Saffron

Instructions:

- Taking a large pan, start with heating the olive oil in the pan on a medium heat. Make sure you have a ring big enough to evenly heat the whole pan or a heat diffuser.

- Add the garlic, moving in the oil and removing when browned.

- Turn up the heat to the brown the chicken and pork, slowly turning.

- Whilst the chicken is browning, wash the rice three times plus prepare the chicken stock. Use the water from the tinned peas for the stock for a richer flavour.

- Once the meat is browned, turn down the heat and add the tomatoes and smash until dissolved in the oil.

- Add chicken stock, making sure the ratio is as per the amount of rice being cooked.

- Add the garlic, smashing into the stock along with the parsley and seasoning and let simmer for at least 15 mins.

- Add rice, peas, sprinkle some saffron and lay peppers on top and then simmer until rice is cooked. If taking too long to cook then add lid. If not cooked enough but stock seems to be evaporating, monitor and add stock as it cooks.

- Once cooked, if you want socarrat (burnt rice at the base, which is delicious) turn the heat up on high for a couple of minutes. Check with a spoon on its progress and ensure you don't burn too much.

- Serve with fresh lemon squeezed on top.

"My boyfriend is English and this is his favourite French dish so we always have it together. Although I keep teaching him how to cook it, it's never as good as mine and so I always make it for special occasions." Eva, Ecommerce & Social Media Assistant

Ingredients:

Shortcrust pastry

400g pack lardons, unsmoked or smoked

100g gruyère

400ml double cream

6 eggs, well beaten

2 pinch ground nutmeg

Instructions:

- Roll out the dough on a lightly floured surface and use it to line loose-bottomed tin, ideally fluted.

- Chill in the fridge for 30 minutes. Meanwhile, preheat the oven to 220˚C. Prick the pastry with a fork to prevent air bubbles during baking. Line the base and sides with baking parchment and weigh it down with food tins. Place on a baking sheet and bake for 10 minutes. Remove the tins and paper and bake the empty case for a further 10 minutes, or until the base is lightly browned. Trim the overhanging pastry from the edges.

- Reduce the oven temperature to 180˚C. Crisp the lardons in a pan over a medium heat for 10 minutes. Transfer to the cooled pastry case with a slotted spoon. Leave the juices in the pan.

- Place the onion in the pan and cook over a medium heat for 8 minutes or until golden. Add to the quiche Lorraine and top with the cheese.

- In a bowl, combine the eggs, cream, salt and pepper, then pour into the quiche. Bake for 25-30 minutes until golden and just set. Be careful not to overcook the quiche or it will be too hard!