1. Cut the cheese into coarse pieces and peel the garlic cloves. Add everything to the blender along with the salt and oil.
2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101°-104°C (213°-219°F), and maintain this temperature for the next 15 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
5. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
6. Allow the oil to drip through for about 20 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.

PREPARATIONS

• Here is the recipe for the lemongrass oil. You’ll need about 1/4 of the amount for this recipe.
• Here is the recipe for the vegetable stock. You’ll need one liter of it for this soup but do not add salt.
• Here is the recipe for the Chinese Five Spice. You’ll need about half of it for this recipe.

INSTRUCTIONS

1. Rinse the chicken thighs and pat dry with paper towels. Set aside.
2. For the marinade, peel the garlic cloves and ginger and grate them into a shallow dish. Add Five Spice Seasoning, pepper, honey, rice vinegar, sesame oil, lemongrass oil, lemon juice, and dark soy sauce. Mix well.
3. Rub the chicken thighs with the marinade on all sides. Refrigerate for 30 minutes.
4. Meanwhile, prepare the broth. Quarter the onion, peel and halve the garlic clove, and slice the ginger with the skin on. Set aside. In a medium pot, roast star anise, cinnamon stick, cardamom capsule, coriander seeds, and dried cloves on medium heat for 1-2 minutes until fragrant. Add a bit of sesame oil and lemongrass oil, then add the onion, garlic, and ginger. Fry for about 5 minutes. Add the vegetable broth and simmer with the lid on for 30 minutes.
5. Meanwhile slice the king oyster mushrooms lengthwise into thick slices and place them on a baking sheet lined with parchment paper. Drizzle with lemongrass oil and soy sauce, then roast in the oven at 250°C / 480°F for 20 minutes.
6. Strain the broth through a fine mesh strainer and toss the spices. Pour the broth back into the pot and keep it warm on low heat and add soy sauce, rice vinegar and fish sauce.
7. Remove the mushrooms from the oven and set aside. Place the chicken in a small baking dish, skin side up, and add 2 tbsp of the broth to the remaining marinade. Spread the marinade on the chicken and roast in the oven at 200°C for 35 minutes.
8. Prepare the toppings. Break off the bok choy leaves from the stem, wash, and halve lengthwise. Coarsely chop the cilantro, slice the fresh chili into rings, and cut the green part of the scallions into thin strips.
9. Bring a small pot of water to a boil. Cook the glass noodles for 5 minutes until soft. Drain and set aside.
10. Get the chicken out of the oven and let rest for about 5 minutes. Slice into bite-sized strips and set aside.
11. To serve, place the glass noodles in deep bowls, pour the broth over them, add bok choy, and place the king oyster mushrooms on top. Finish with the chicken and garnish with cilantro, scallions, and fresh chili as desired.

1. Finely grate the Parmesan.
2. Clean the mushrooms and cut half of them into large pieces and the other half into small pieces.
3. Cut the onion into small pieces.
4. Pluck the herb leaves from the stalks and chop finely.
5. Heat 1 tsp butter and 2 tbsp olive oil in a pan. Add the mushrooms and fry for approx. 10 minutes until golden brown. Add the finely chopped herbs, stir and fry briefly. Then deglaze with 50ml white wine and reduce until there is no more liquid in the pan. Season the mushrooms with salt and pepper. Put the pan to aside.
6. Heat 1 tsp butter and 2 tbsp olive oil in the pan. Sauté the onions until translucent and then add the risotto rice. Stir everything well and sauté for 1-2 minutes. Now deglaze with 100ml (1/2 cup) white wine and reduce over a medium heat until there is no more liquid in the pan.
7. Now pour 100ml (1/2 cup) of the stock into the rice. Leave to simmer, stirring occasionally, until the liquid has evaporated. Now pour in the next 100ml, stir and leave it to simmer until the rice soaked up the liquid. Proceed in the same way with the remaining 200 ml (1 cup) of stock, adding 100 ml (1/2 cup) at a time and allowing to simmer.
8. Now add 150ml (1+ 1/4 cup) of the water to the rice and also let it cook until the rice absorbed the water. Next, add 100ml (1/2 cup) of white wine. Finally, add the last 150ml (1+ 1/4 cup) of water and cook now while stirring. The whole process takes about 40 minutes.
9. Remove the pot from the heat and stir in the Parmesan. Stir well so that the Parmesan melts. Now add half of the fried mushrooms and stir well.
10. Divide the risotto between plates and top with the other half of the mushrooms. Top with freshly ground pepper and olive oil to taste.

1. Cut the shallot into very small pieces.
2. Cut the mushrooms into very small pieces.
3. Finely grate the parmesan.
4. Heat the butter with the truffle oil in a large pan. Sauté the finely chopped shallots over a medium heat for approx. 3 minutes until translucent.
5. Now add the chopped mushrooms. Allow to brown for a few minutes so that the mushrooms turn golden brown. Add the peeled garlic cloves as whole and one to two stalks of fresh thyme and sauté for 1-2 minutes. Then deglaze with white wine and let it boil for about five minutes on a medium heat, then stir.
6. Now add the hot chicken stock and cook over a medium heat until only 1/3 is left. This will take about 15 minutes.
7. In the meantime, cook the pasta in a pan in boiling salted water until al dente.
8. Now add the mascarpone to the sauce, stir and heat gently. Remove the garlic clove and thyme from the pan. Now add the chopped truffle. Stir well and remove the pan from the heat. Add 1 tbsp of butter to the sauce. Truffle butter is best for this, but normal butter will also work. Season to taste with salt and pepper.
9. Add the pasta to the sauce in the pan. Stir well. Now add the grated Parmesan and approx. 150 ml of the pasta cooking water to the pan and stir everything until creamy using tongs. This may take a few minutes. Now serve on deep plates. Top with truffle oil and a few mushrooms.

1. Cut the mushrooms and shallot into very small pieces or pulse briefly in a food processor. Finely chop the parsley. Cut the puff pastry into 16 equal squares and tear the Prosciutto di Parma into 16 pieces. Crack an egg into a bowl and whisk it.
2. Start by heating a large pan over medium heat and add the chopped mushrooms without any fat. Let them cook until all the water has evaporated and they start to brown slightly. This step keeps them from turning mushy later. Once they’re lightly browned, add a tablespoon of butter and stir. Add the chopped shallot and fry together until the shallots are soft. Deglaze the pan with three tablespoons of red wine and let it reduce for about 5–8 minutes until no liquid remains on the bottom. Stir in the chopped parsley, dried thyme, and season with salt and pepper. Remove the pan from the heat and let the mixture cool slightly.
3. While the mushroom mixture cools, heat another pan with one tablespoon of butter and quickly sear the beef fillet on all sides so that it’s browned on the outside but still raw inside. Take it out of the pan, let it rest briefly, and cut it into 16 equal pieces.
4. Now assemble the parcels: place a piece of Prosciutto on each puff pastry square, leaving a small border around the edges. Spoon about half a teaspoon of the mushroom mixture onto each piece of ham, then place a piece of beef on top. Brush the beef with a little mustard, then roll up the pastry and seal the edges well.
5. Place all the pieces on a baking tray lined with parchment paper and put them in the fridge while you preheat the oven to 200°C (390°F). When the oven is ready, take them out, make a few diagonal cuts on top of each piece, and brush with the beaten egg.
6. Bake for about 10 minutes, or until the pastry is golden and crisp. If the beef pieces are very thin, they might not stay medium in the center but they’ll still be incredibly tender and melt in your mouth. Serve warm, ideally with Cumberland sauce.