Recipe Book
From my
kitchen.
Chef Paul Dukai’s working recipes: finished plates, and the preparations they are built from. Every preparation is a recipe in its own right, made once and used across the book.
Simple ingredients.
Extraordinary possibilities.
Recipes
Finished plates, from the first course to the last.
Breads & Baking
- Biscotti d'ArteMarcona almonds, Sicilian pistachios and candied orange in a finer biscotto.
- Cultured Garlic SourdoughPane a lievitazione naturale con aglio e burro coltivatoToasted sourdough with cultured butter, garlic confit, olive oil, parsley and a fine salt-cured egg-yolk finish.
- Fire-Grilled BatboutSoft Moroccan flatbreads cooked fast over a hot grill and finished with smoke.
- Garlic & Coriander NaanSoft, blistered skillet naan brushed with garlic butter and coriander.
- Japanese Milk BreadAn airy Japanese milk loaf with tangzhong and three softly coiled sections.
- Poolish CiabattaCiabatta al PoolishEight high-hydration loaves with a blistered crust and open, irregular crumb.
- Restaurant Almond BiscottiBiscotti alle MandorleA repeatable two-log almond biscotto formula designed for batch production.
- Rosemary & Olive Oil FocacciaAn overnight olive-oil dough with an open crumb, crisp base and fresh rosemary.
- Soft Milk Dinner RollsTender golden dinner rolls made with milk, egg and butter.
- Tuscan Almond CantucciCantucci ToscaniTwice-baked almond biscuits, dry and hard and made for dipping.
- Wholewheat Pocket PitaA partly wholewheat pita with a soft crust and an oven-puffed pocket.
Desserts
- Baked CheesecakeA biscuit crust under a cream cheese, sour cream and vanilla filling.
- Burnt Basque CheesecakeTarta de Queso Vasca “La Viña”Burnt Basque Cheesecake · Cherry Compote · Almond Praline
- Crème Caramel with Burnt Honey & Vanilla BeanA classic crème caramel with burnt honey in the caramel and orange zest in the custard.
- Crème Caramello FlambéCrème caramel flambé all'aranciaBurnt orange crème caramel with summer berries, burnt milk crisp and a warm Grand Marnier caramel-cream flambé poured at the table.
- Guava SorbetGuava with a cardamom and basil syrup, lime and white grape vinegar.
- Mediterranean PavlovaPavlova mediterraneaCrisp pavlova nests with Greek-yogurt cream, orange blossom, caramelised citrus, roasted figs, pistachio and honey.
- Moroccan Burnt Honey Crème CaramelBurnt Honey Caramel · Orange Blossom · Saffron · Vanilla
- No-Churn Pineapple SorbetRipe pineapple, a light glucose syrup, and whisking that does the churning.
- Orange Panna CottaCream infused with vanilla and orange zest, set soft and finished with citrus juice.
- PanfortePanforte di SienaDense Sienese fruit-and-nut cake with honey, candied citrus, cocoa and warm spice.
- Pistachio GelatoA custard base finished with pistachio paste.
- TiramisuTiramisùMarsala sabayon, mascarpone cream, espresso-soaked savoiardi and bitter cocoa.
- Vanilla, Honey & Olive Oil GelatoGelato alla Vaniglia, Miele e Olio d'OlivaMadagascan vanilla · Honey · Extra virgin olive oil
- White Chocolate SemifreddoA pâte à bombe folded with white chocolate and whipped cream.
Fish & Seafood
- Butter-Poached Lobster with Bicolour TaglioliniTagliolini bicolore all'aragosta, bisque e burro alle erbeEgg-yolk and squid-ink tagliolini, concentrated lobster bisque, garlic-herb butter-poached lobster.
- Ciambotta di MareCiambotta di mare allo zafferanoIndividually cooked line fish, clams, mussels and prawns brought together in a light saffron seafood broth, finished with shellfish oil and a black lace tuile.
- Garlic & Herb Butter-Poached LobsterAragosta al burro, aglio ed erbeLobster tail and claw meat poached gently in garlic, thyme, tarragon and parsley beurre monté.
- Miso-Glazed Salmon & Sweetcorn PuréeMiso-glazed salmon, fine sweetcorn purée and tender green beans.
- Oysters with Salsa VerdeOstras en Salsa VerdeFresh Oyster · Traditional Salsa Verde · Extra Virgin Olive Oil · Lemon Zest
- Pan-Roasted Hake, Fennel Purée & CitrusPan-roasted hake over fennel purée, finished with orange and parsley.
- Roast Kingklip, Tomato & White BeansRoast kingklip over tomato-braised white beans and fresh basil.
- Sarde alla SicilianaSarde alla siciliana con uvetta, pinoli e pangrattatoButterflied sardines with anchovy pangrattato, golden raisin and pine-nut dressing, preserved lemon and fresh herbs.
- Seared Scallops with Cauliflower Purée & Hazelnut GremolataSeared Scallops · Cauliflower Purée · Hazelnut Gremolata
- Seared Yellowtail, Carrot & Orange PuréeSeared yellowtail, carrot-and-orange purée and just-wilted spinach.
- Sous Vide OctopusSous Vide Octopus · Chickpea & Smoked Paprika Emulsion · Pickled Red Onion · Crispy Capers
- Trout, Almond Brown Butter & Green BeansCrisp-skinned trout with toasted almonds, lemon brown butter and green beans.
- Valencian OysterFresh Oyster · Saffron Leche de Tigre · Lemon Oil
- Yellowtail CevicheCeviche di ricciolaPristine yellowtail dressed at the last moment with chilled leche de tigre, compressed cucumber, pickled red onion and avocado.
Frozen Desserts
- Coconut & Lime Ice CreamA dairy-free coconut ice cream with fresh lime and a smooth churned texture.
- Dark Chocolate Ice CreamA churned custard with cocoa and dark chocolate for depth and body.
- Espresso Ice CreamFreshly brewed espresso in a smooth, churned egg-yolk custard.
- Lemon & Basil SorbetSorbetto al limone e basilicoA bright dairy-free lemon sorbet with fresh basil and fragrant lemon zest.
- Passion Fruit SorbetSorbetto al frutto della passioneA bright no-churn passion fruit sorbet stabilised lightly with xanthan for a smooth, scoopable texture.
- Roast Strawberry Ice CreamConcentrated roast strawberries folded into a chilled custard before churning.
- Salted Caramel Ice CreamDeep amber caramel folded into a rich custard with sea salt.
Gnocchi
- Classic Potato GnocchiGnocchi di patateChef Paul's dry-baked potato gnocchi ratio, built for a light, tender result.
- Eggless Potato GnocchiGnocchi di patate senza uovaA simple potato, flour and salt gnocchi for an egg-free kitchen.
- Gnocchi alla RomanaGnocchi di semolino alla romanaRoman semolina gnocchi cut into discs and baked with butter and cheese.
- Pumpkin & Potato GnocchiGnocchi di zucca e patateAutumn gnocchi balancing roasted pumpkin with potato, flour and a little starch.
- Ricotta GnocchiGnocchi di ricottaSoft ricotta gnocchi bound with egg, 00 flour and Parmigiano.
- Sweet Potato GnocchiGnocchi di patate dolciGolden pan-fried sweet potato gnocchi with tomato-onion butter and fennel yoghurt cream.
Meat
- Beef Fillet with Rioja JusSolomillo de Ternera al RiojaBeef Fillet · Potato Fondant · Piquillo Pepper Purée · Rioja Jus · Charred Spring Onion
- Charred Flank Steak TagliataTagliata di ManzoHard-charred flank steak, lemon-parsley dressing, roasted peppers, rocket and Parmesan.
- Moroccan Sous Vide Lamb ShoulderDark spice, saffron, preserved lemon and herbs, then charcoal at the end.
- Red Wine Braised OxtailCoda di Bue Brasata al Vino RossoOxtail browned properly, braised in red wine, and rested overnight.
- Rognoni d'Agnello allo SherryButterflied Lamb Kidneys, Sherry-Dijon Glaze, Onion Fondue, Crispy Potato and Pickled FennelHeart-shaped lamb kidneys, meticulously scissor-trimmed and pan-seared, with dry sherry and Dijon glaze, sweet onion fondue, crisp potato and bright pickled fennel.
- Signature KoftaFatty lamb, squeezed onion, hand chopped herbs, rested overnight and grilled over charcoal.
- Trippa al Fuoco LentoTripeSlow-braised beef tripe with soffritto, tomato, gentle smoke and a staged white-grape-vinegar finish.
Pasta & Risotto
- Pappardelle with White Rabbit RagùPappardelle al Ragù Bianco di ConiglioSlow-braised rabbit, white wine, rosemary, lemon and Parmigiano.
- Porcini & Pearl Barley RisottoSlowly cooked pearl barley and roast mushrooms in a flowing, dairy-free risotto.
- Risotto alla Milanese in Brodo di MareRisotto allo zafferano in brodo di mareCarnaroli risotto cooked in a light seafood brodo, with saffron, cultured butter, Parmigiano and lemon.
- Risotto Nero del MareRisotto nero ai frutti di mareSquid-ink Carnaroli risotto with prawns, clams, mussels and calamari, finished with fermented tomato and a crisp aubergine-herb nest.
- Soba, Tofu & Crunchy Vegetable BowlCool soba, golden tofu and crisp vegetables with miso, lime and sesame.
- Spaghetti with Lemon & BasilSpaghetti al Limone e BasilicoFresh Lemon · Basil · Cultured Butter · Parmigiano
Salads
- Chicken, Avocado & Herb SaladSliced roast chicken and avocado with crisp cucumber and fresh herbs.
- Chickpea, Fennel & Citrus SaladChickpeas, shaved fennel and fresh orange folded with spinach and mint.
- Edamame, Cucumber & Sesame SaladEdamame and crisp vegetables with toasted sesame and a miso-lime dressing.
- Farro, Charred Courgette & Herb SaladChewy farro and charred courgette with generous herbs and pine nuts.
- Lentil, Beetroot & Orange SaladTender lentils, roast beetroot and orange with rocket and toasted walnuts.
- Quinoa, Roast Broccoli & Avocado SaladQuinoa, browned broccoli and avocado with pumpkin seeds and lemon tahini.
- Roast Cauliflower, Buckwheat & Parsley SaladRoast cauliflower and buckwheat with parsley, apricot and tahini.
- Roast Salmon, Greens & Lentil SaladFlaked roast salmon, lentils and green beans with a citrus vinaigrette.
- Roast Squash, Kale & Pomegranate SaladRoast squash, softened kale and pomegranate with seeds and lemon tahini.
- Tomato, Peach & White Bean SaladRipe summer tomato and peach over white beans, finished with basil.
Soups
- Andalusian-Inspired GazpachoA chilled tomato, pepper and cucumber soup emulsified with olive oil.
- Chicken & Sweetcorn SoupZuppa di pollo e mais dolceA rich, silky chicken and sweetcorn soup built on homemade chicken broth, fresh ginger, creamed corn and delicate egg-white ribbons.
- Chicken PhoClear chicken broth with charred aromatics, rice noodles and fresh herbs.
- Coconut Prawn LaksaPrawns and rice noodles in a fragrant, spiced coconut broth.
- French Onion SoupDeeply caramelised onions in beef broth beneath a Gruyère-covered toast.
- Moroccan-Inspired HariraTomato, lentils and chickpeas with warm spices, herbs and fine vermicelli.
- New England-Style Clam ChowderClams, potatoes and bacon in a gently thickened milk-and-cream broth.
- Pasta e FagioliCannellini beans, most of them puréed, with a separate clean broth.
- Paul & Aunty Judy’s Hungarian Mushroom SoupVisible mushrooms, fine vegetables, paprika and caraway, finished with parsley and a cool sour-cream dollop.
- Prawn Bisque, Cold-Start Thermomix MethodBisque di gamberi, estrazione a freddoA silky prawn bisque using a crushed-ice cold start for clean shellfish extraction, then reduction and cream for body.
- Seasonal MinestroneA generous vegetable soup with cannellini beans, small pasta and fresh basil.
- Shoyu Chicken RamenA chicken-and-soy broth with noodles, greens, sliced chicken and a boiled egg.
- Tom Yum Prawn SoupA clear, hot-sour prawn soup with galangal, lemongrass and lime.
- Tuscan RibollitaA thick Tuscan-style soup of greens, white beans, country bread and olive oil.
Starters
- Burrata d’InvernoWinter Butternut with BurrataBurrata · roasted butternut · honey-sage brown butter · toasted pumpkin seeds
- Burrata, Minted Pea Velvet & Charred EdamameBurrata on vivid minted pea purée with charred edamame and lemon oil.
- Burrata, Pea Purée, Confit Lemon & Chilli EdamameBurrata with basil pea purée, sweet-hot edamame and confit lemon.
Vegetables & Sides
- Beetroot & Mushroom WellingtonRoast beetroot wrapped in a dry mushroom-and-walnut filling and crisp vegan pastry.
- Charred Cauliflower, Lentils & TahiniCharred cauliflower over warm lentils, with roast tomatoes and tahini.
- Crispy Tofu, Miso Greens & Sweet PotatoCrisp tofu and miso-dressed greens over sweet potato and ginger purée.
- Harissa Carrots, Chickpeas & Herb QuinoaRoast harissa carrots and chickpeas over herb quinoa, finished with tahini.
- Lentil & Mushroom Shepherd’s PieA rich lentil-and-mushroom filling beneath olive-oil potato mash.
- Moroccan Brown LentilsSoffritto, bloomed spice and brown lentils, cooked down until glossy.
- Potato FondantSeared in olive oil, braised in stock, glazed in what is left.
- Roast Aubergine, Chickpeas & TomatoSoft roast aubergine filled with tomato-braised chickpeas and lemon tahini.
- Roast Mushrooms & Olive Oil PolentaRoast garlic-and-thyme mushrooms over soft olive-oil polenta.
- Smoky Jackfruit & Black Bean TacosSmoky young jackfruit and black beans with lime cabbage and avocado.
Kitchen Foundations
The preparations the plates are built from. Each one is a recipe in its own right, made once and used across the book.
All of the foundationsPastry & Sweet Preparations
- Almond Praline
- Burnt Honey Caramel Pool
- Burnt Milk Crisp
- Burnt Orange Crème Caramel
- Candied Citrus Peel
- Cherry Compote
- Citrus Glaze
- Classic Bigné Choux Pastry
- Classic Cannoli Filling
- Compressed Orange
- Cultured Cheesecake Base
- Honeycomb
- Olive Oil Crumble
- Orange Mascarpone Cream
- Passionfruit Coulis
- Pistachio Dust
- Sugar Tuile
Purées
- Apple & Cider Purée
- Braised Fennel Purée
- Bright Green Pea Purée
- Broccoli & Almond Purée
- Butternut Purée
- Carrot & Orange Purée
- Cauliflower Purée
- Celeriac Purée
- Chestnut Purée
- Chickpea & Smoked Paprika Emulsion
- Chickpea & Tahini Purée
- Green Lentil & Thyme Purée
- Jerusalem Artichoke Purée
- Mushroom & Porcini Purée
- Parsnip Purée
- Piquillo Pepper Purée
- Red Cabbage & Apple Purée
- Roasted Garlic Potato Purée
- Roasted Tomato Purée
- Silky Roasted Beetroot Purée
- Smoked Aubergine Purée
- Spinach & Lemon Purée
- Sweet Potato & Ginger Purée
- Sweetcorn Purée
- White Bean Purée
Sauces & Jus
- Allemande-Style Veal Sauce
- Arrabbiata Sauce
- Béarnaise Sauce
- Béchamel
- Bercy Fish Sauce
- Bordelaise Sauce
- Bright Green Basil Pesto
- Burnt Caramel Cream
- Chasseur Sauce
- Chicken Velouté
- Choron Sauce
- Classic Beurre Blanc
- Classic Black Peppercorn Sauce
- Concentrated Lobster Shell Bisque
- Crayfish Nantua-Style Sauce
- Creole-Style Tomato Sauce
- Demi-Glace
- Dijon Béchamel
- Espagnole
- Fermented Tomato Water
- Foyot Sauce
- Golden Raisin & Pine Nut Dressing
- Hollandaise
- Italian Salsa Verde
- Madagascan Green Peppercorn Sauce
- Madeira Sauce
- Maltaise Sauce
- Mild Curry Velouté
- Mornay Sauce
- Moroccan Lamb Glaze
- Moroccan Lamb Jus
- Mousseline Sauce
- Parsley Sauce
- Peruvian Leche de Tigre
- Poulette Sauce
- Provençale Tomato Sauce
- Puttanesca Sauce
- Rioja Jus
- Roasted Pepper & Tomato Sauce
- Roux: White, Blond & Brown
- Saffron Leche de Tigre
- Saffron Seafood Broth
- Sauce Robert
- Sauce Suprême
- Signature White Rabbit Ragù
- Soubise Sauce
- Stock-Based Rioja Jus
- Tamarind-Laced Glaze
- Tomato Mother Sauce
- Traditional Salsa Verde
- Tuna, Caper & Anchovy Espuma
- Two-Hour Red Wine Jus
From the notebook
Recipes change.
Ingredients change.
Technique remains.
This book is added to as recipes are cooked, recorded and refined. Some are classic, others evolve, but all are part of the same kitchen.
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