BE CREATIVE By Onno Kokmeijer

Creative (kriːˈeɪtɪv): relating to or involving the use of the imagination or original ideas to create something.

The Bonemasters Europe product range is so much more than an exceptional finish to your culinary specialties. In this video series Executive Chef and Bonemasters Europe brand ambassador, Onno Kokmeijer shares with you the CREATIVE ways to enhance your menu with the Stock, Jus and Glace of Bonemasters Europe.

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Veal Glace

Lamb Glace

Duck Jus

Veal Stock

Lamb Stock

Red Wine Jus

Chicken Stock

 

 

NEW
PART 9: Pan-fried Sea Bass with Bonemasters Red Wine Jus. 

The Red Wine Jus, together with fish makes a fantastic combination. Be sure to use a richer fish, in this case, Sea Bass, and pan-fry in a beurre noisette. This dish is served with salsify, or winter asparagus, chanterelle mushrooms and lightly smoked veal marrow. Be Creative!

 
 
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PART 8: Veal Stock Jelly with Daikon Ravioli! Using Bonemasters Veal Stock. 

Veal Stock, but not served traditionally! The Bonemasters Europe Veal Stock is served like a jelly with daikon ravioli: the Japanese radish filled with Tuna. This dish is finished with Hazelnut for crunch and a Lovage Oil. Be Creative. 

 
 
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PART 7: Wagyu Beef with Pommes Fondant prepared with Bonemasters Veal Glace

In this dish, Onno prepares Wagyu beef with Eryngii Mushrooms, Pommes Fondant, Winter Truffle and young shoots of Cabbage Leaves. The traditional Pommes Fondant is cooked using the Bonemasters Veal Glace. The finishing sauce is a combination of Bonemasters Veal Glace and Chimichurri. Be Creative! 

 
 
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PART 6: Traditional Tom Kha Kai, Under a New Guise! Using Bonemasters Europe Chicken Stock 

This dish uses Bonemasters Europe Chicken Stock as a base, enriched with Ginger, Lemongrass and Red Chilli, served with Lobster, Soba Noodles and fresh Corriander. Be Creative!

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Tom Kha Kai
Onno_Tom Kha Kai

PART 5: The Caneton à l’Orange using Bonemasters Europe Duck Jus 

Jonge Eend, Duckling, The ‘Caneton’ cooked with its fat on, seasoned with Canadian rub ‘Trappeur’ and cooked in the oven at 135 degrees Celcius. This dish combines Duck Jus with barbecue roasted Orange which is rich in flavour and is reduced to enrich the Jus and roasted Orange. The summery dish is finished off with baked Chicory and Mexican ‘Mole’ to give it body. Be Creative!

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PART 4: A Lamb Ossobuco using Bonemasters Europe Lamb Stock.

“The Ossobuco, traditionally an Italian dish, where we’ve used the Lamb Stock to cook the Ossobuco for two and a half hours. Afterwards, we’ve used the reduced Lamb Stock as a sauce to accompany the dish. It’s an amazing dish with white Asparagus, Black Olives, Capers, Tomato and Artichoke. Be Creative!”

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PART 3: Coq au Vin (but not traditionally!) with Bonemasters Europe Red Wine Jus

“The Coq au Vin- but not traditionally. Spring Chicken, cooked in the oven and afterward glazed in the Red Wine Jus, served with Gnocchi, Pholiota (bundle mushroom) and Edamame, Pickled Red Onions and Coriander Cress. Be Creative!”
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PART 2: Lamb Chops with Lamb Glace Hollandaise

“Lamb Chops, traditionally prepared in the oven with Thyme, Rosemary, Garlic, Bay Leaf, and with it Fregola, the Italian roasted pasta… as well as Artichokes, green Asparagus, Black Olives and Hollandaise with Lamb Glace, strongly reduced. Be Creative!”
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PART 1: Skrei and Veal Glace enriched with curry Breton

“Skrei, family of the cod, larded with anchovies, various preparations of cauliflower, salted vegetables and Veal glace enriched with curry Breton. Both ingredients together, Sublime.”

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