#1 Chef Rene Redzepi shares Thermomix video recipe
Early in 2010 a northern light began to shine brighter over Denmark’s horizon as 800+ chefs, restaurateurs, food writers and restaurant critics from around the world judged Copenhagen’s restaurant Noma to be the best of them all. The 32 year old Redzepi was credited with the title as a result of his creative ingenuity in taking seasonal local foods to the next level. With this honor from his peers, Chef René Redzepi and his healthy “new Nordic” cuisine were launched into international culinary stardom.
Why is of interest to Thermomix fans?
Redzepi credits his training with El Bulli’s Ferran Adrià and Thomas Keller at the French Laundry among others. Both Adrià and Keller are known to have several Thermomix machines in their kitchens. So it comes as no surprise that René Redzepi uses Thermomix in his development kitchen when creating new raw and cooked recipes from locally foraged foods.
A recent interview with ABC Nightline news (USA) shows Redzepi using an older model Thermomix (TM21) to prepare recipes featured in his upcoming cookbook, Noma: Time and Place in Nordic Cuisine.
Even though, Redzepi refers to Thermomix as a “blender”, Thermomix fans can enjoy spotting his use of Thermomix while preparing the Oyster Emulsion for his Langoustines and Sea Flavours dish.
Two recipes are reprinted on the ABC website, and the oyster emulsion appears as follows:
“Carefully open all the oysters with an oyster knife, strain off and reserve the liquid, and put the flesh into a Thermomix bowl. Rinse the parsley, chop roughly and add to the contents of the Thermomix. Processing at full speed, add the oil slowly to emulsify, as if for a mayonnaise. If the consistency is too thick add a little oyster juice. Season to taste with the lemon juice. Strain, and keep on ice in a squeeze bottle with a small tip.”
Want more?
- read the full recipe on ABC >
- watch the video on ABC >
- learn about Restaurant Noma and René Redzepi from
John Placko’s article in The Star >
- discover more chefs using Thermomix >
What a charming man. Rene can come and play with my Thermomix any time.
Gretchen
It shocks me that talented chefs who really use the Thermomix (I mean, taking advantage of all its great features) keep calling it a blender. I wonder if it’s because they’re so comfortable with it and don’t want to scare people off…
You make a GREAT point here Mara. I wonder too. These chefs do understand and do use the full potential of the Thermomix’s unique functions, but they revert to calling it a blender. Could also be that they are so comfortable with it, they don’t really care about its real name, and they just default to the word ‘blender’ so that they don’t have to explain what a “thermomix” is. Think of it.. if they said “Thermomix” each time, people would stop them and say “What? Huh? What’s a Thermomix?” If they say “blender”, they can just get on with the recipe without missing a beat. I think it’s just easier this way for them. Truly… I don’t mind… lack of knowledge by the general public creates a need for blogs like this, and means more people will come here to find out what a Thermomix really does ; )
The dessert in John Placko’s article was reproduced by a chef here in Melbourne for a dinner, along with the carrots in soil and quail eggs in hay nest. He has some great ideas. He talked at our Food & Wine festival last year.
How fun! Lucky for those who attended that festival. Oh well, thank goodness for internet videos: the next best thing to being there…