Recipe: how to make star chef Joris Bijdendijk’s famous millefeuille
If you’re planning to elevate your Christmas menu to star-level, this main course by chef Joris Bijdendijk is perfect. His millefeuille is one of the most popular dishes on the menu at his Restaurant Rijks*.
Joris’s millefeuille has become a true classic, which you can pair perfectly with Aberfeldy’s 12- and 16-year-old single malt Scotch whisky. Joris: ‘Christmas is the time to go all out! With this recipe, I’m revealing a few top secrets from my kitchen, featuring the delicious aromas you can taste in Aberfeldy.’
Feel free to put on some great music while cooking. Jazz musician Benjamin Herman has created a playlist that is perfect for cooking: Aberfeldy’s Whisky Way Of Life – Cookin’ for Joris Bijdendijk.
How to make Joris Bijdendijk’s beetroot millefeuille
- Cut the beetroots into thin slices, stack them on top of one another and tie them together with kitchen twine.
- Place the tied beetroot bundles upright in a pan. Add the beetroot juice until the beetroots are half submerged. Bring to the boil and cook for half an hour. Turn the beetroots over and cook for another half hour. Lower the heat and reduce the beetroot juice to a syrup (while the beetroots are still in the pan). Turn the beetroots over continuously as the juice reduces.
- Pick the leaves from a bunch of parsley. Blend the leaves together with the oil in a food processor for 5 minutes until completely smooth. The oil will warm up from blending. Pour the oil into a cloth and leave it to drain.
- Mix all the liquid ingredients for the Tomasu beurre blanc (except the butter) and bring to the boil. Remove from the heat and whisk in the cold butter, a little at a time, to create an emulsion.
- Carefully remove the twine from the beetroot bundles. Cut them in half, giving you four equal stacks (two from each beetroot).
- Briefly heat the beetroot stacks in the oven and glaze them with the beetroot syrup. Carefully place the beetroot stacks on four plates.
- Pour the green oil into the beurre blanc. Stir carefully so that large pearls form. Now pour the sauce next to the beetroot and… enjoy!
Tip: the Aberfeldy Goldbar edition is available only during the festive season. This is Aberfeldy 12 years single malt Scotch whisky packaged in a luxurious gold case. This special edition makes the perfect holiday gift. You can find it for €43.99 at Gall&Gall.
Also read:
- Pink hands after cutting beetroot? Here’s how to get rid of it
- Recipe: Beetroot gazpacho with an incredible vinaigrette
- Recipe: how to make star chef Joris Bijdendijk’s famous snert
