Olivier Roellinger's cream of beans with Japanese curry

In the program

, Laurent Mariotte shared a moment of conviviality with chef Olivier Roellinger to talk about spices.

This enthusiast manufactures his own blends, favoring organic crops and fair trade.

For the occasion, Laurent Mariotte has also produced a recipe from Olivier Roellinger's book, 

 published by Epure, based on curry, one of the most famous spices of which we often ignore the subtleties and the story. 

>> Find La Table des bons vivant in podcast and in replay here 

The spice route

"Curry is an invention of our English friends when they were in India", explains Olivier Roellinger.

"During the start of the industrial revolution, this curry arrived in Japan by train. Then it will end up in the military canteens of the Japanese as well as those of the country's children."

The subtlety is that as it has traveled, the curry has been diverted and made in different proportions.

There is thus as much variety of curry as there are people on earth because each one goes there from its history and its roots in its recipes.

For example, the chef added seaweed from Brittany and soya to his curry mixture.

"In all curries, we still find coriander, fennel, cumin, Greek fennel which is partly roasted, a large Indian pepper, turmeric but with rather particular proportions and with notes of roasting different. " 

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The chef's recipe 

For the occasion, Laurent Mariotte tried to reproduce a recipe from chef Olivier Roellinger: bean cream with Japanese curry.

"I took the white beans cooked naturally. I put Ariake broth inside. I put the cream like you, the powdered coconut milk. I respected your dosage and I mixed all that, ”explains the columnist.

The result delighted everyone in the editorial staff.

A recipe to reproduce this weekend? 

Ingredients: 

• 2 teaspoons of Japanese curry 

• 300 g of beans cooked in their natural state or fresh coconut beans from Paimpol

• 300 g coconut milk 

• 300 g of liquid cream 

• Broth 

• 1 onion 

• 1/2 leek 

• 1 carrot 

• 1 bay leaf 

• 1 sprig of thyme 

• Butter 

• Salt 

• Colza oil 

• A few roasted buckwheat seeds 

Preparation: 

Drain your beans and mix in a food processor with the coconut milk, broth and cream.

Pass it all in Chinese.

Add the Japanese curry.

Mix again.

Serve the cream with a dash of rapeseed oil and a few roasted buckwheat seeds. 

Variation: If you buy fresh coconut beans, brown 1 carrot, 1 leek and 1 chopped onion in butter.

Add your coconut beans and wet them up.

Leave to boil for 45 minutes.

Keep 300 ml of the cooking water to mix it instead of the broth. 

Recipe from the book, 

 with editions of the purity.