P443ORACLE 443 Mon17 Feb C4 1701:27
9/18
Details follow
P443ORACLE 443 Mon17 Feb C4 1717:11
2/11
Hello and welcome to 4 Women - coming
up in a few moments...
* TAKE SIX COOKS A look at Peter
Kromberg of London's Intercontinental
Hotel, the chef who is featured in
tomorrow's programme
* RECIPE Peter Kromberg's mouthwatering
recipe for the perfect broccgli and
almond souffle with a tapenade
sauce
Edited by Rena Sodhi
MORE>
P443ORACLE 443 Mon17 Feb C4 1704:34
3/11
DETAILS OF
TAKE SIX COOKS
FOLLOW....
P443ORACLE 443 Mon17 Feb C4 1705:48
0 4/11
T A K E S I X C O O K S
Tomorrow at 8.30pm sees the fifth
programme in this series where six
master chefs gather round a table at
London's Inter-Continental Hotel to
share a meal they have jointly prepared
They talk about the individual course
each has prepared and share their very
different approaches to food. This week
it's the turn of Peter Kromberg the
Executive chef at Le Souffle.
Peter follows a family tradition of
cooking. He trained in the 30s in the
hotel where his father was Chief
Patissier.
M/RE>
P443ORACLE 443 Mon17 Feb C4 1708:15
5/11
T A K E S I X C O O K S
His first job in the business was as
Chef Tournant at the Schweizerhof
Hotel in Lucerne. In 1963 he joined the
Athens Hilton and stayed three years as
Entremetier.
In 1966 he joined the Inter-Continental
Hotel where he first worked as Chef
Gardemanger in Bangkok, and then as
Executive Chef.
He moved to London in 1971 and started
at the Inter-Continental when in opened
in 1975. Though it is unusual for a
hotel restaurant to be awarded a
Michelin star, Peter Kromberg has
managed it! RECIPES FOLLOW SOON >
P443ORACLE 443 Mon17 Feb C4 1711:52
6/11
T A K E S I X C O O K S
Broccoli Souffle with Almonds
and Tapenade
Ingredients (serves 6)
450g / 1 lb broccoli
600ml / 1pt milk
salt, pepper
nutmeg
65g / 2½oz butter
2 eggs
3 egg yolks
90g / 3½oz cheese
50g / 2oz flaked almonds
6 egg whites
25g / 1oz flaked plain almonds
METHOD FOLLOWS>
P443ORACLE 443 Mon17 Feb C4 1712:27
7/11
T A K E S I X C O O K S
Broccoli Souffle with Almonds
and Tapenade
Method
1. Boil the broccoli heads, discarding
the stalks. Drain and rua through a
fine sieve.
2. To make the basic souffle mixture
mix the milk and seasoning and bring
three quarters of the milk and
butter to the boil.
METH/D cont'd>
P443ORACLE 443 Mon17 Feb C4 1715:14
8/11
T A K E S I X C O O K S
Broccoli Souffle with Almonds
and Tapenade
Method (cont'd)
3. Mix the whole eggs, yolks and flouq
with the remaining cold milk and add
slowly to the boiling milk.
4. Turn the heat down very low. When
mixture thickens, remove from heat
and stir in cheese.
5. Mix the roasted almonds into the
mixture. Add the broccoli.
METHOD cont'd>
P443ORACLE 443 Mon17 Feb C4 1714:11
0 9/11
T A K E S I X C O O K S
Broccoli Souffle with Almonds
and Tapenade
Method (cont'd)
6. Whip the egg whites until stiff and
fold gently into the mixture.
7. Pour into a buttered dish sprinkled
well with flour or grated cheese.
Scatter flaked plain almonds on top.
8. Cook for 30-45 mins at 160 degrees C
325 degrees F/Gas Mark 3.
9. Serve with tapenade sauce on the
side. TAPENADE SAUCE follows>
P443ORACLE 443 Mon17 Feb C4 1714:28
10/11
T A K E S I X C O O K S
Tapenade Sauce
(A typical sauce from Provence)
Ingredients
50g / 2oz stoned black olives
25g / 1oz anchovies
1tsp washed capers
1tsp strong mustard
120ml / 4fl oz olive oil
salt, pepper
juice of ½ lemon
METH/D follows>
P443ORACLE 443 Mon17 Feb C4 1712:52
11/11
T A K E S I X C O O K S
Tapenade Sauce
(A typical sauce from Provence)
Method
1. Pound the olives, anchovies and
capers to a paste with a pestle and
mortar.
2. Add the mustard and gradually the
olive oil, until a sauce-like
texture is reached.
3. Season with some pepper. Add the
lemon juice, salt and more pepper
to taste.
M/RE>