The Molten Cookbook - Michael Van de Elzen

From a talented New Zealand chef, whose star is very much on the rise, comes a collection of delicious recipes made in his much-loved, award-winning bistro.

With over 70 recipes, including delectable nibbles, elegant starters, succulent mains and memorable desserts — and even some delicious cocktails from the neighbouring Liquid Molten bar

— The Molten Cookbook has something for everyone. Fabulous photography by Babiche Martins showcases the delicious recipes to best effect.

Molten has received many accolades including: New Restaurant of the Year, Metro, 2005; Most Innovative Chef, Lewisham Awards, 2006; Most Outstanding Chef, Lewisham Awards, 2008; Vintner’s Restaurant of the Year; Finalist in Cuisine Restaurant of the Year and in Food and Wine (USA) World’s Best New Restaurants; Top 50 Restaurants, Metro, 2010.

Michael has also come to public attention recently as star of TVNZ’s high-rating The Food Truck, a show which sees him cooking up healthier versions of fast food in the back of a 1970 Bedford truck and selling it to the public.

About the author/chef

Michael Van de Elzen is head chef at the very successful Molten restaurant in Mount Eden, which he opened upon his return to New Zealand after many years working as a chef in London. He and his wife Belinda also opened a bar next door, Liquid Molten. 

The publishers have kindly allowed me to reproduce the cover recipe:

Asparagus w beetroot, crumbed sweetbreads

& balsamic crystals

Sweetbreads can be hard to find but they offer a delicious sweet-savoury option that is fantastic matched with new season’s asparagus. You’ll need to start this recipe the day before. Serves 6.

BALSAMIC CRYSTALS

200 g brown sugar

400 ml balsamic vinegar

BEETROOT PURÉE

2 red beetroot, peeled and

grated

½ onion, finely chopped

1 clove garlic, crushed

100 g sugar

100 ml red wine vinegar

¼ tsp cinnamon

½ tsp ground nutmeg

1 tsp salt

SWEETBREADS

250 g lamb sweetbreads

18 spears asparagus, blanched

in salted water, drizzled with

olive oil

12 shreds of Parmesan cheese

12 baby red chard leaves

To prepare the balsamic crystals, place sugar and vinegar in a heavy-based saucepan. Bring to the boil, reduce heat and simmer until a thick consistency when cooled. (Check by cooling a little on a plate in refrigerator.)

Spread on dehydrator mat and place in dehydrator for 12 hours. Alternatively, spread on a baking tray and place in oven at 60°C overnight. When hardened blitz in blender. If you don’t have time to dehydrate, just serve as a syrup.

To prepare the beetroot purée, place all ingredients in a large saucepan and bring to the boil. Simmer until thick and syrupy. Place in blender and process until smooth.

To prepare the sweetbreads, place in a saucepan half-filled with salted cold water. Bring to the boil and drain immediately. Cool under cold running water and remove membranes from the outside of the sweetbreads. Crumb and cook according to the instructions in the Essentials section (page 211).

To serve, spread beetroot purée onto each plate. Place 3 asparagus spears on top and add crumbed sweetbreads.

Finish with Parmesan, red chard and balsamic crystals.

Crumbing & cooking instructions

1 cup flour

white pepper

1 egg

1 cup milk

1 cup breadcrumbs

Mix flour and pepper together in a large dish.

Beat egg and milk together to make an egg wash.

Place breadcrumbs in a large bowl.

Place items to be crumbed in the flour mixture and roll to coat all sides. Next, pass through the egg wash and finally roll in the breadcrumbs.

Place on a tray and refrigerate until ready to cook.

Unless instructed otherwise, to cook crumbed items heat a little oil in a heavy-based saucepan and pan-fry until golden on all sides.

Random House - $65.00