Blood Orange by Chef Erik van Loo, H&S Chef Of The Month
H&S Chef Of The Month
Chef Erik van Loo
Nationality: Dutch
RESTAURANT PARKHEUVEL
Interview With H&S Magazine
Who Is Erik van Loo?
Erik was born in Zuid-Limburg (most Southern part of The Netherlands), where he grew up as a butcher’s son in the village of Mechelen. After gaining experience at home and abroad, Erik started his own restaurant in Wijk bij Duurstede, “De Duursteder”, where he cooked his first Michelin star.
With a wonderful career, he has been Patron Cuisinier for 15 years and since 2006 owner of Restaurant Parkheuvel, awarded two Michelin stars.
In addition to the books “Smaak is Herinnering (taste is memory)”, “Straatvoer (streefood)” and “Soepen (soups)”, Erik has great success with his book “Sauzen (sauces)”. In the Netherlands he is now also known as the “Master of Sauce”. He has a wide range of Signature Dishes to his name over the years too.
Type Of Cuisine?
Modern French Cuisine
What Inspired You To Become A Chef?
The challenge to turn nature’s creativity into a digestible product. Making edible products from raw products that are Michelin star worthy.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
During 2020 I would say that has been COVID-19 without a doubt. However, the biggest challenge in the culinary industry beside a pandemic is to constantly deliver quality over a long period of time. There are many factors that influence the quality, so the biggest challenge is to get the right people around you. Because you can’t do it alone.
What’s Your Biggest Achievement In The Culinary Industry?
Two Michelin stars, own restaurant & family business.
When It Comes To Cooking What Is More Important To You The Technique, The Ingredients Or The Creativity?
You forgot the most important thing: taste.
Recipe Of The Week: Blood Orange
Sabayon | Fennel | Lemongrass Ice Cream | Campari
Grandmother’s Cake:
● 300 gr soft butter
● 300 gr icing sugar
● 350 gr flour
● 15 gr baking powder
● 250 gr egg
● Lime zest
Preparation
Mix the above ingredients & bake your cake at 160 degrees for 35 minutes.
Sereh Ice Cream:
● 7 dl milk
● 4 dl cream
● 400 gr sugar
● 320 gr egg yolk
● 500 gr sereh (lemongrass)
Preparation:
Make your ice cream in an ice cream maker using the above ingredients.
Marinade Blood Oranges:
● 300 gr sugar
● 100 ml Grand Marnier
● 100 ml Campari
● 1 box of blood oranges
● 3 cloves
● 2-star anise
● 1 vanilla stick
● 4 cardamom
● 1 lemon zest+ juice
● 2 sprigs of mint
● White wine
Preparation
Cut out the blood oranges, keep the remaining juice. Caramelize the sugar, deglaze with juice. Then add spices, Grand Marnier, Campari and let it reduce. Tie off with tapioca flour, put the wedges in a container with the bound juice.
Blood Orange Filling:
● 1 l blood orange juice
● 50 gr Campari
● 1 stick of cinnamon
● 2-star anise
● 1 vanilla stick
● 2 sprigs of mint
● Xanthan gum
Cacao Glazing:
● 800 gr cacao butter
● 200 gr white chocolate
Strike-Through Jelly:
● 1 l water
● 50 gr vegetable gelatin
● 1 jar of gold powder
Fennel Brunoise:
● 2 fennels
● 200 gr sugar
● 200 gr water
● Pernod
Preparation
Allow for slow candying.
Sabayon:
● 4 egg yolks (80 gr)
● 1 egg
● 250 gr Prosecco
● 10 gr sugar
● 1 vanilla stick
● 200 gr cream
Preparation
Beat all the above in a saucepan over heat, until thickens.
