HANOS catering wholesale
Become a customer
Foodxperience

Wild boar by De Heer Kocken

The team of restaurant De Heer Kocken in Vught cooked this delicious dish.John Kocken, Thomas Kock, and Wayne Kropman came up with this beautiful combination.

Ingredients

Garlic
wild boar neck bread
Onion
thyme, rosemary, bay leaf
Red wine
jus d'veau
tramezzini bread

Parsnip
Butter
Mushrooms
Shallot
Chervil
Garlic
Parsley
mushroom cream

200ghazelnuts
150gWhite chocolate
1kgParsnip
300gMilk

Parsnip
100gSugar
100gWater
100gVinegar
Lemon zest

Salt and pepper
cèpes
King bolete mushrooms
Sunflower oil

Garlic
Salt and pepper
mushroom mix
Shallot

200gcèpes
Salt and pepper
500gMilk
Garlic
Shallot

1units.itemsbunch of celery

Preparation

  1. Sear the wild boar neck loaf.
  2. Sauté garlic, onions, thyme, rosemary, and bay leaf, then deglaze with red wine.
  3. Reduce the mixture until almost all the liquid has evaporated.
  4. Add jus d'veau and season the jus.
  5. Then place the wild boar neck loaf in and make sure it is covered by the jus. Cook for 3 hours under pressure.
  6. When the meat is cooked, shred it and reduce the jus.
  7. Then mix the meat with the jus.
  8. Roll into a tight rouleau and freeze.
  9. Roll out tramezzini bread thinly and wrap the neck loaf in it.
  10. When serving, brown nicely all around and portion.

  1. Cook the parsnips whole sous vide with salt, pepper, and butter.
  2. Then cut out rounds with a cutter and hollow out the slices.
  3. Cut the mushrooms into equal pieces and sauté them with shallot, garlic, salt, and pepper.
  4. Let drain briefly and then chop them with some chervil and parsley in the Magimix to make a fine duxelles.
  5. Mix the duxelles with mushroom cream for a nice ragout.
  6. Fill the parsnip with the mushroom ragout.

  1. Peel 1 kilo of parsnip and place in a vacuum bag with 200 grams of hazelnuts and 300 grams of milk.
  2. Vacuum seal and steam until cooked in the oven.
  3. Place the cooked parsnip in the thermoblender and blend for 5 minutes on setting 10 at 100 degrees.
  4. Add 150 grams of white chocolate and taste the cream.

  1. Peel the parsnip and slice it on setting 2 on the slicer.
  2. Cut out rounds with a size 2 cutter.
  3. Boil 100 grams of sugar, 100 grams of vinegar, and 100 grams of water with lemon zest and pour this over the raw parsnip.
  4. Cover and let the parsnip cook slowly.

  1. Slice the cèpes on setting 3 on the slicer.
  2. Place the King boletes on baking mats and season with salt and pepper.
  3. Then brush with sunflower oil and bake in an oven at 160°C for about 15 minutes.

  1. Cut the mushrooms into equal pieces and sauté them with shallot, garlic, salt, and pepper.
  2. Let the mushrooms drain and then chop them in a food processor to make a duxelles.

  1. Sauté 200 grams of cèpes with salt, pepper, garlic, and shallot.
  2. Vacuum seal 500 grams of milk with the sautéed mushrooms.
  3. Let this infuse at 60°C.
  4. Season with salt and pepper and strain the mixture.
  5. Froth up afterwards like a cappuccino.

  1. Cook a bunch of picked celery in the microwave and finely chop in a coffee grinder.