JOJO CORVÄIÁ · EXTRAS

The VOLCANO SERIES are pieces 100% hand-made with a beautiful and intense black clay mixed with volcanic sand from the island of Lanzarote. Its firing colour in oxidising atmosphere is very exclusive and becomes an ideal artistic mean of expression.  Firing temperature: 1260ºc. VOLCANO SERIES are food safe. Recommended to wash by hand.

VOLCANO

WABI-SABI ceramics series are individually hand crafted pieces with exceptional strength as well as aunique character in texture, weight and expression. Characteristics of the wabi-sabi series include asymmetry, austerity, modesty, intimacy, and appreciation of the ingenuous integrity of all things natural. firing temperature: 1180ºc. Cocottes are food safe, oven safe and dishwasher safe.

The ROKA belong to the WABI-SABI ceramics series, which  are individually hand crafted pieces with exceptional strength as well as aunique character in texture, weight and expression.

Characteristics of the wabi-sabi series include asymmetry, austerity, modesty, intimacy, and appreciation of the ingenuous integrity of all things natural. firing temperature: 1180ºc. The Roka are food safe, oven safe and dishwasher safe.

The Dog Bowls beling to the WABI-SABI ceramics series, which are individually hand crafted pieces with exceptional strength as well as aunique character in texture, weight and expression.

Characteristics of the wabi-sabi series include asymmetry, austerity, modesty, intimacy, and appreciation of the ingenuous integrity of all things natural. firing temperature: 1180ºc. The Dog bowls are food safe, oven safe and dishwasher safe.

COCOTTE

ROKA

DOG BOWL

THANK YOU

ROASTED POTATOES WITH SAGE & ORANGE

-2kg baking potatoes

-2 oranges

-1 big bunch of fresh sage

-8 cloves of garlic

-6 tablespoons olive oil

 

Preheat the oven to 425°f. Peel and chop the potatoes into large chunks, roughly the size of a golf ball. Parboil the potatoes in a pan of boiling, salted water for 10 minutes, then drain in a colander, shaking it to chuff up the edges.

Meanwhile, peel long strips of peel from the oranges and pick the sage leaves. Place the oil into over a low heat, add the unpeeled garlic, orange peel and sage leaves, then fry for 30 seconds. Add the spuds and toss together until well coated. Put the mix in the volcani dish and place it in the oven and cook for 45 minutes, or until golden and crisp.

 

 

ROASTED SQUASH & COUSCOUS SALAD

-1 butternut squash

-1 fresh green chilli

-1 tablespoon cumin seeds

-5 sprigs of fresh thyme

-olive oil

-100g couscous

-2 tablespoons pumpkin seeds

-½ a lemon

 

Preheat the oven to 375°f. peel and chop the squash into large chunks, finely chop the chilli, then place into your volcano baking dish.

Scatter over the cumin seeds and thyme sprigs, then toss together with 2 tablespoons of oil. season with sea salt and roast for 45 to 50 minutes, or until cooked and lightly golden, turning halfway. Place the couscous in a bowl and pour over enough boiling water to sit 1cm above the couscous. Cover the bowl and leave for 10 minutes. toast the pumpkin seeds in a dry frying pan. Uncover and fluff the couscous with a fork, stir in the lemon zest and juice, the roasted squash and 2 tablespoons of oil. Serve scattered with the pumpkin seeds on your volcano piece. It looks and tastes really great.

 

 

LENTIL TABBOULEH

-200g lentils

-1 bunch of spring onions

-200g ripe cherry tomatoes

-1 large bunch of fresh flat-leaf parsley

-1 large bunch of fresh mint

-extra virgin olive oil

-1 lemon

 

Rinse the lentils, then cook in plenty of salted water until tender. Drain and set aside to cool.

Trim and finely slice the spring onions, halve the tomatoes, then pick and finely chop the herb leaves. Mix the cooled lentils with the spring onions, tomatoes, herbs and 4 tablespoons of oil. add the lemon juice to taste, season with sea salt and black pepper, then serve.

BROILED PRAWNS WITH A SALTY THAI DIPPING SAUCE

The thais call their fish sauce “nam pla”; it is made from fermented dried fish. Sounds odd, i know, but it is the foundation of their cuisin. It has a wonderful pungent salty flavour that i love.

 

-1 lb. raw prawns, peeled and with tail left

for the sauce

-1 tespoon sesame oil

-2 tablespoons nam pla (thai fish sauce)

-2 tablespoons lemon juice

-1 large chili, seeded and finely chopped

-3 tablespoons grated brown sugar

 

Broil the prawns in a hot oven on a lightly oiled cocotte until pink and tender. To make the sauce, whisk together the sauce ingredients. The dish goes very well with crisp asian greens and steamed jasmine rice. Makes 4 servings.

 

 

PASSION FRUIT AND LEMON BRÛLÉES

-1 cup superfine sugar

-4 eggs

-1 cup cream

-1 cup passion fruit pulp

-zest of one lemon

-¼ cup granulated sugar

 

Get your oven at 315°f. Put the superfine sugar, eggs, cream, passion fruit pulp and zest into a bowl and whisk to combine. Pour the mixture into your cocottes without filling it all the way. Set them in a baking dish then pour in enought boiling water in it to come half way up the sides of the cocottes. Cook for about 25 minutes. Remove from the baking dish and let cool. Cover with plastic and chill for 4 hours. For serving, sprinkle the sugar over the top and grill them under a high heat until sugar caramelizes. Delish!

makes 4 servings.

 

 

PINK PEPPERCORN AND SHALLOT RELISH

This is deliscious served with vintage cheddar cheese over crackers, or with barbecued meats.

 

-2 lb shallots, peeled and halves

-1½ cup malt vinegar

-1½ cup brown sugar

-2 tablespoons dried pink peppercorns

-3-5 black peppercorns

-2 cups white flour

-1 bay leaf

-1 tablespoon fresh lemon thyme leafs

-pinch of salt

 

Put the shallots,vinegar, sugar, peppercorns, salt, bay leaf and thyme into a saucepan and simmer for 40 minutes or until the mixture thickens and there is hardly any moisture left. Spoon into sterilized jars and seal. They are good for 3 months -if you manage to make them last that long. I find that the relish looks fantastic on the cocottes.  Makes about a litre.

 

 

 

 

HIMALAYAN CHAI

I got absolutely hooked on chai after visiting the himalayas in 2007. It was a month of hiking through the mountains. Meeting local people along the way who will offer you a cup of chai. I tried so kinds as I met many people, however this is my very favorite chai, no tea in it, go figure... but feel free to add it if you wish.

 

-15g whole black peppercors

-15g cinnamon sticks

-5g cloves

-15g green cardamom pods

-2 cups milk

-1 tablespoon soft brown sugar

 

Put the black peppercorns, cinnamon sticks, cloves and cardamom pods into a spice grinder. Grind to a fine powder. add 1 teaspoon of the powder to the milk, place in a pan and heat until it is just about to boil. Remove the pan from the heat and allow the flavours to infuse for 5 minutes. Return to heat, add the sugar and stir until dissolved. strain, then serve. Makes 2 cups.

 

 

SPICED RICE PUDDING

-1 litre milk

-1 cinnamon stick

-4 cloves

-1 teaspoon pink peppercorn, crushed

-3 cardamom pods, bruised

-1 vanilla bean, split

-½ cup moscavado sugar

-½ cup short grain rice

-2 tablespoon pistacho kernels, chopped

 

Bring the milk to almost a boil, then add the spices and sugar and stir until dissolves. Add the rice and stir until all returns to a boil. Reduce the heat and simmer, stiring occasionally. Cook for 1 hour or until rice in tender. Remove cinnamon and vanilla. Serve on your mugs, add pistachio on top. It is simply fantastic.

 

 

 

LAZY DOMÉNICO LOAF

-1 lb. ground turkey

-2 eggs

-⅛ cup skim milk

-1 ½ cups bread crumbs

-10 oz. frozen spinach, thawed and drained

-4 oz. low-fat cheddar cheese, cubed

 

Preheat oven to 350°f. Mix together meat, eggs, milk and bread crumbs. Put half the mixture in a greased loaf pan. Layer spinach and cheese in the middle, and top with the other half of the meat mixture. Bake for 1 ½ hours or until done. store in the refrigerator. makes 8 fox terrier servings.

 

 

KHALA MUFFINS

-1 cup all-purpose flour

-1 large egg

-½ cup skim milk

-2 to 3 tablespoons canola oil

 

Sift the flour into a bowl. In a separate bowl, beat the egg, then stir in the milk and add ½ cup water. Slowly pour the egg mixture into the flour and whisk until the batter is smooth. Let the batter rest for approximately 1 hour.

Place the oven rack in the top position, and preheat the oven to 425°f. divide the oil among 12 metal (not nonstick) muffin cups. place the muffin pan on the top rack of the hot oven for 10-15 minutes (until the oil is very hot). Pour the rested batter into the muffin cups and place the pan back on the top rack of the oven. Bake for approximately 15 minutes, until the popovers are puffed and golden. Cool completely before serving. store refrigerated in an airtight container for up to 3 days. Feeds at least 5 hungry scotties.

 

 

HOWLING COOKIES

-8 ounces canned unsweetened crushed pineapple

-¼ cup vegetable oil

-¼ cup honey

-1 egg

-1 teaspoon vanilla

-2 cups white flour

-1½ teaspoons baking powder

-¼ teaspoon baking soda

 

Preheat oven to 350°f. Drain pineapple and set aside. In a mixing bowl, combine oil and honey. Add egg, pineapple and vanilla and mix thoroughly. Combine flour, baking powder and baking soda in a separate bowl. After blending, add this into the wet mixture and stir well. Drop tablespoons of the mixture onto a greased baking sheet and bake for 20 minutes. Cool on a rack, then serve. Store in an airtight container for up to 4 days or wrap well and freeze for up to 2 months (thaw before serving) makes 2 dozen tropical treats.

 

 

 

VERY SPECIAL THANKS GO OUT TO

Andreas Wegner, Andree Volkmann, Caren Rabbino, Charles Peronnin, Claudia Hughes, Detlef Weizt, Florian Filtzinger, Gerrit Riessen, Gisbert Pöppler, Hanya Salem, Jeanne Koepp, Joerg Lehmann, Jubal Battisti, Julien Lafaye, Martin Mair, Pei-Wen Huang, Rachel Kohn, Seyyal and Tomaso Carnetto, Susanne Jung, Sylwia Tur, Thomas Posselt, Tobias Tanner.

 

THANKS TO MY PATROS AROUND THE WORLD

Andree Volkmann, Andrew Beggs, Anna Rose Telcs, Anne Toschi, Ben Lawrence, Ben Schwartz, Brandee Kestermont, Camille Durabd, Carmen King, Chris Keyser, Collin Garrity, Daniel Grell, Daniel Ruiz de Bahena, Deborah Wothers, Dori Cho, Eduardo Avila, Eric Lens, Eric Panjaya, Erica Hanson, Floor Nye, Garfield Lam, Georg Hiller, George Nickle, Giada Bertoldo, Gianluca Sanna, Gregory Carmichael, Herry Changardy, Ingrid Amaya, Israel Sands, James Burkman , Jochen Haeussler, Jon Hoekstra, Jonathan Tan, Josh Harrison, Julie Kahn, kara grail, Kellie Petersen, Linda Craig, Lombart Clément, Maja Milosevic, Marcus Roman, Mareike Schoenig, Marko Streitenberger, Mary Jane Morgan, Mathieu Dumais-Savard, Mekhala Oltramare, Meredith Mara, Merrie Meyers, Michael Grubb, Michael McCrea, Nandor Angstenberger, Nathanael Benz, Nicole Titus, Nicole Schuman, Ole Ciliox, Orla Damgaard, Otto Sipe, Pat Zeiler, Patrick Jiro Lee, Peter van Wesep, Py Arnaud, Randy Shinn, Richard Jones, Rob Houtenbos, Robert Baxter, Roymi Specht, Rune Stokmo, Sachiko Kuwabata, Sage Kitamorn, Sarah Dooley, Sean Leow, Seri An, Sharon Park, Simona Ciancetta, Steven & Stephanie Berbec, Steven Casteele, Susanne Burmester, Suzanne Elrod, Thomas M. Engels, Tim Harland, Tomoki Tsuchiya, Tony Bou Kheir, Vanessa Rosanna Merino, William Munns, Xin Dong, Yidun  Ouyang, Yumiko Kinoshita Menikoff, Zammy Migdal.

COLD NOSE BARS

-7 ounces canned unsweetened fruit cocktail

-⅜ cup honey

-1 egg

-½ teaspoon vanilla

-1⅛ cups white flour

-¾ teaspoon baking soda

-½ cup unsweetened shredded coconut

 

Preheat oven to 350°f. Drain fruit cocktail and set aside. In a large bowl, combine honey and eggs. Add fruit cocktail and vanilla and mix thoroughly. Combine the flour and baking soda in a separate bowl, then add this to the wet mixture and stir well. Pour into an 8x8-inch greased baking pan and sprinkle the top with coconut. bake for 20-25 minutes, then cool and cut into bars. Store in a sealed air-tight container.

makes 12 bars

 

 

GREAT DANISH

LIGHT DOUGH:

-4 cups whole wheat flour

-½ cup cornmeal

-1 egg

-¼ cup peanut butter

 

DARK DOUGH:

-4 cups whole wheat flour

-½ cup cornmeal

-1 egg

-2 tablespoons vegetable oil

-2 tablespoons molasses

-2 tablespoons cinnamon

-1½ cups water

 

Mix all the ingredients for the light dough together and turn out onto a lightly floured surface and knead. set aside.

 

Next, mix all the ingredients for the dark dough together and roll out onto a lightly floured surface and knead.

 

Next roll each dough separate to 1/8-inch thickness in a rectangle shape. Then lightly spray water on the top of the light colored dough. Place the dark colored dough on top of the light and roll up like a jelly roll. Wrap the roll in plastic wrap and chill in the freezer for 1 hour.

 

Then cut 1/4-inch slices off the roll until the roll is all sliced. Place the slices on a pan sprayed with a nonstick spray and bake at 350°f for 1 hour. Makes 36 pieces.

 

EGGS ON COCOTTE -YES!

-½ cup mixed fresh mushrooms

-butter

-sea salt and black pepper

-2 eggs

-grated aged pecorino

-white trufel oil

 

Get your oven at 450°f. Satee the mushrooms in a some butter with a pich of salt and pepper until the edges are brown and crisp. Butter your cocotte, put some of the mushrooms on the bottom, crack the eggs on top, add the rest of the mushrooms and sprinkle the cheese on top. Bake until the cheese starts to brown making sure the eggs are cooked but still soft. Pour a teaspoon or so of the trufel oil. this is a hit.

 

 

ONION SOUP WITH SAGE AND CHEDDAR

-1 good knob butter

-olive oil

-a handful fresh sage leaves for serving

-6 cloves garlic crushed

-5 red onions, sliced

-3 large white onions, sliced

-3 shallots sliced

-300g leeks, trimmed and sliced

-sea salt and black pepper

-2 litres hot beef stock

-8 slices good-quality thick stale bread

-200g cheddar cheese, freshly grated

 

Put the butter, 2 glugs of olive oil, the sage and garlic into a pan. Stir everything round and add the onions, shallots and leeks. season with salt and pepper. Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, without colouring the vegetables too much. Remove the lid for the last 20 minutes – your onions will become soft and golden. Stir occasionally so that nothing catches on the bottom. Having the patience to cook the onions slowly gives you an incredible sweetness and flavour, so be patient. When your onions and leeks are silky, add the stock. Bring to the boil, turn the heat down and simmer for 10 to 15 minutes. Preheat the oven or grill to maximum. Toast your bread on both sides. correct the seasoning of the soup. When it’s perfect, ladle it into your cocottes and place them on a baking tray. Tear toasted bread over each cocotte to fit it like a lid. Feel free to push and dunk the bread into the soup a bit. sprinkle with some grated cheddar.

 

Dress your reserved sage leaves with some olive oil and place one on top of each slice of bread. Put the baking tray into the preheated oven or under the grill to melt the cheese until bubbling and golden. Keep an eye on it and make sure it doesn’t burn! when the cheese is bubbling, very carefully lift out the tray and carry it to the table. Serves 8.

 

 

 

CHOCOLATE MOUSSE WITH PRUNES

-350g dark chocolate (70%), plus extra to serve

-100ml double cream

-10 eggs

-50g caster sugar

 

FOR THE PRUNES

-500g dried prunes

-150ml whisky

-100ml fresh unsweetened orange juice

 

Prepare the prunes the night before, combine all the ingredients in a bowl and leave to soak overnight. The next day, break up the chocolate and melt in a bowl set over a pan of simmering water. Remove the bowl from the heat and allow to cool.

Warm the cream in a pan over a low heat, then mix into the chocolate until smooth. Separate the eggs and beat the egg whites and sugar with an electric whisk until fluffy. Whisk the yolks into the chocolate mixture, then gently fold this through the beaten egg whites. Place the prunes in the base of your wabi-sabi mugs, pressing them against the sides. Pour over the mousse and allow to set in the fridge for at least 2 to 3 hours. Shave over a little extra chocolate, and serve. Fab.

 

 

FRIED APPLES WITH CINNAMON SUGAR

-250g salted butter

-4 apples

-1 lemon

-4 tablespoons caster sugar

-1 teaspoon ground cinnamon

 

Clarify the butter by boiling it in a small pan.

Strain it through a sieve lined with a coffee filter. Peel, core and slice each apple into 8, then sprinkle over a little lemon juice. Heat some clarified butter in a non-stick frying pan, and add the apple pieces in one layer. Cook until the undersides are nicely tanned. Combine the sugar and cinnamon, then turn over the apple slices and sprinkle with the cinnamon sugar. They’ll start to caramelise quite quickly. Lift the apples into a dish. pour a splash of water in the pan, bubble it up, then pour over the apples. Serve in your mug with crème fraîche on the bottom. You can also torch tem after... :)

 

 

CHICKEN LIVER AND PINK PEPPERCORN PÂTÉ

My dad used to make this pâté for his birthday parties, so this recipe is nicely close to my heart and I hope it becomes close to yours too for it is just great.

 

-100g butter

-4 shallots, finely chopped

-1 apple, peeled and grated

-500g chicken livers

-sea salt and black pepper

-2 teaspoons dried pink peppercorns

-3 tablespoons good brandy

-2 tablespoons cream

-crackers to serve with

 

Devide the butter in three parts. Melt one third of the butter in a pan, add the shallots and cook until soft. Add the apple and cook for 5 or 6 more minutes. Transfer the mixture to a food processor.

 

Melt another third of the butter in the same pan, add the chicken livers, then season with salt and pepper. Next, add the pink peppercorns and cook over medium heat until the livers are brown on the outsode and still pink inside, 2-4 minutes. Add to the food processor.

 

Put the brandy in the pan and light it with a long match -this is fun. When the flames have died down, Pour this into the food processor along with the cream. Process until smooth.

 

Cut the remaining butter into little cubes. With the food processor motor running, add the butter a cube at a time and process until combined. Pour into your wabi-sabi mugs, cover the surface of each of them with plastic wrap and refrigerate until firm. makes 6.

SALMON & SWEET POTATO IN VOLCANO

-1 large sweet potato

-2 lemongrass stalks

-1 thumb of ginger

-2 cloves of garlic

-1 teaspoon sesame oil

-150ml organic vegetable stock

-150ml reduced fat coconut milk

-6-8 lime leaves or 1 lime

-1 long red chilli

-4 x 150g salmon fillets

-soy sauce, optional

 

Preheat the oven to 375°f. scrub the sweet potato clean, then slice into thin rounds. Arrange the slices, overlapping, in the volcano dish. bruise the lemongrass, then finely chop the tender parts. peel and finely chop the ginger and garlic. Peel and finely slice the chilli. Mix the sesame oil, stock, coconut milk and two-thirds each of the lemongrass, ginger and garlic. pour over the potatoes, tuck in the lime leaves (or squeeze the juice on top and scatter over the zest) and sprinkle with the chilli. Roast for 20 to 25 minutes, or until the potatoes are done. About 8 to 10 minutes before the cooking time is up, sit the fish on the potatoes and top with the rest of the lemongrass, ginger and garlic. When the fish is just cooked, drizzle with soy sauce, if you like. Delicious!

 

 

SLOW-ROASTED DUCK WITH CELERIAC

-1 duck, giblets removed

-maldon sea salt

-2 tablespoons chinese five-spice

-2 tablespoons crème fraîche

-1 lemon , juice of

-2 teaspoons english mustard

-sea salt

-freshly ground black pepper

-½ celeriac, peeled and chopped into matchsticks

-2 red-skinned pears, chopped into matchsticks

-1 small bunch fresh flat-leaf parsley roughly chopped

 

Preheat the oven to 350°f. Rub the duck with a generous amount of maldon sea salt and the five-spice powder. Place it upside down on your volcano baking dish and roast for one hour. Then turn the duck the right side up, drain off any fat from the dish and roast for another hour.

 

While you allow the duck to cool, make a remoulade. Put the crème fraîche, lemon juice and mustard into a bowl, season with salt and pepper and mix well. Add the celeriac, pears and most of the parsley, and carefully combine.

Divide your remoulade between six small bowls and scatter with a little more chopped parsley. Shred the cooled duck with a couple of forks or your hands, and serve alongside the remoulade.

Just fantastic!

jojo corväiá 2017® / all rights reserved / photography by jojo corväiá and jubal battisti / german text by martin mair / website design by jojo corväiá