Gusto TV - One BIG Recipe: Citrus Infusion Feast (2024)

• Experience culinary excellence with our curated dinner menu featuring Blood Orange, Carrot, and Cardamom Soup, Halibut en Papillote, Grilled & Honey Glazed Fennel Wedges, Red Lentils with Herbs and Citrus, and a divine finish with Lemon Curd, White Chocolate Crumble, and Blackberries. A symphony of flavors awaits your indulgence.

Servings: 4

Ease of Preparation: Medium

Menu

BLOOD ORANGE, CARROT, AND CARDAMOM SOUP – click here for the individual recipe

HALIBUT EN PAPILOTTE –click here for the individual recipe

GRILLED & HONEY GLAZED FENNEL WEDGES – click here for the individual recipe

RED LENTILS WITH HERBS AND CITRUS – click here for the individual recipe

LEMON CURD WITH WHITE CHOCOLATE CRUMBLE AND BLACKBERRIES – click here for the individual recipe

Click here to download the One BIG Recipe as One BIG PDF

Shopping List

Mise en Place, about 1.5 hours before dinner

• Do the Knifework for the Soup and Lentils:
  • Chop the onions for both recipes
  • Peel and chop the carrots for both recipes
  • Peel and chop the parsnips
  • Mince the garlic for both recipes
  • Chop the parsley and cilantro
• Start the Soup:
  • In a heavy bottomed Dutch oven over medium heat, warm the olive oil.
  • Add the onions, carrots, and garlic. Season with salt and pepper, and cook until the vegetables are softened, 4-5 minutes.
  • Reduce the heat to low and cover the pot, allowing the vegetables to sweat and soften further, 12-15 minutes.
• Make the Lemon Curd:
  • Place egg yolks, granulated sugar, lemon zest, lemon juice, into the bowl of a double boiler.
  • Using a whisk, whisk until completely blended, then continue to whisk as the curd cooks.
  • Constantly whisk until the mixture becomes thick.
  • Remove bowl from heat.
  • Whisk sliced butter into curd, one piece at a time until fully incorporated.
  • Pour curd into a jar or bowl and place a plastic wrap directly on top of the curd so that it is in contact with the curd.
  • Cool the curd to room temp, about 30 minutes- the curd will continue to thicken as it cools.
  • Place in the refrigerator to chill until ready to use, at least 30 minutes or up to 10 days.
• Make the White Chocolate Crumble:
  • Preheat the oven to 325 F (160 C)
  • In a bowl, mix the milk powder, cornstarch, and 2 tablespoons (30 ml) of the sugar together.
  • Pour the melted butter, then the melted white chocolate over the mixture while mixing with a spoon until a crumb forms.
  • Scatter the crumb over a parchment lined baking sheet and bake for 9-10 minutes until golden.
• Start the Lentils:
  • In a large pot over medium heat, melt the coconut oil.
  • Add the onion and cook, stirring occasionally, until translucent, 3-4 minutes.
  • Add the garlic and ginger and cook, stirring, until fragrant, 1-2 minutes.
  • Add the carrots and parsnips, stirring to coat. Season with salt and pepper, then add the tomato paste and cumin. Allow to cook, stirring occasionally, for 1-2 minutes more.
  • Add the lentils, stir to coat, then add the vegetable stock and bring the mixture to a boil.
  • Reduce the heat to a simmer, cover the pot, and allow to cook until the lentils are tender but retain their shape, 20-25 minutes.

Get cookin’! – about an hour before dinner

• Continue the Soup:
  • Add the blood orange zest, cardamom, and thyme. Stir to coat.
  • Add the vegetable stock, raise the heat to medium and allow the mixture to come to a simmer. Simmer for 8-10 minutes.
• Prepare the Halibut:
  • Pre-heat the oven to 400 F (205 C).
  • Cut 2 large squares of parchment paper, roughly 13 x 15 inches (33.02 x 38.1 cm).
  • Season the halibut with salt and white pepper and place one filet on each parchment square.
  • Top the filets with lemon slices, then ginger, then sprigs of thyme and lemon balm.
  • Brush the outer rim of the parchment squares with egg white, dot each fish with half of the butter, then sprinkle with half of the wine per fish.
  • Fold each parchment square by folding one half of the paper over onto the other half and press together. Make a series of straight folds on the outer rim of the squares to seal the edge together.
  • Place the parchment parcels on a baking sheet and transfer to the oven. Bake for 10-12 minutes. The parcels should be puffed up and slightly browned, and the fish should feel firm to the touch when pressed on gently through the paper.
• Cure the Blackberries:
  • Mix the blackberries with the remaining sugar and let cure for at least 30 minutes.
• Back to the Soup:
  • Discard the thyme. Ladle the soup into a blender, in batches if necessary, and blitz until smooth.
  • While the blender is running, stream in the blood orange juice.
• Serve the Soup:
  • Ladle soup into warm bowls and garnish with argan oil, more orange zest and thyme leaves

Dinner time! – about 30 minutes before dinner

• Prepare the Fennel:
  • Cut the fennel into wedges.
  • In a small bowl, whisk together the orange juice, zest, honey.
• Grill the Fennel:
  • Preheat the grill to high.
  • Brush the fennel with olive oil and season with salt and pepper.
  • Grill the fennel until charred and tender, roughly 3-5 minutes per side.
  • Brush the fennel with the honey/orange/soy mixture while it grills.
• Finish the Lentils:
  • Add the lemon juice, parsley, and cilantro, and stir to combine.

• Serve the Halibut, Fennel, and Lentils:
  • Place the parcels on a plate along with the lentils and grilled fennel and serve immediately, opening at the table to release the aromas.

Sit down and enjoy – great work!

• Serve the Dessert:
  • Spoon the chilled lemon curd onto plates.
  • Spoon 3 piles of the white chocolate crumble onto the edges of the curd.
  • Artfully place any number or sugar-cured blackberries amongst the piles of crumble.
  • Garnish among the piles of crumble with mint.

That’s it! You’re done! Take a bow!