Kitchen

Haute Cuisine with CBD by Chef Jessie

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Haute Cuisine with CBD? It’s a tempting idea, given that in France, hemp-based culinary preparations are still limited to cannbidiol pizzas and crêpes.
While in the land of Grande Cuisine, we still don’t have access to hemp-based gastronomic delights, you only have to cross the Channel to meet a leading authority in the field: Jessie L.E, aka Chef Jessie.
Chef Jessie is THE specialist in CBD dinners, which are now causing a stir throughout West London. Zeweed spoke to this hemp wellness freak.

Hi Jessie, tell us a little about your apprenticeship and experience as a chef.
Ever since I was a child, I’ve loved watching cooking shows on TV. While eating is a vital necessity, I was mesmerized by the way chefs sublimated food. I used to escape by watching their prowess on the small screen.
To this I must add that my mother loved going to restaurants. As an only child, I was lucky enough to frequent sophisticated places at a very early age, to taste new dishes and develop my palate. As my mother didn’t cook at home, I had total freedom in the kitchen. She let me buy the ingredients I wanted, so I was free to explore the world of gastronomy.
Later, during my higher fashion studies, I always worked in the kitchen, whether in restaurants or in catering, even though I never took a course.

Salmon-Cream-cheese canapés.

I have now been working as a private chef for 10 years, at events or in my clients’ homes. I create made-to-measure menus for demanding personalities.
Every service is different, so for my clients, having a chef who understands their tastes is fundamental.
I currently work for the Saatchi Gallery, where I only create made-to-measure experiences. I also work for www.hometainment.com, where I created a dinner last May.

CBD Radish

How did you come up with the idea of CBD dinners?
I’d had the idea of offering a gourmet hemp wellness dinner in London for a long time, but I didn’t have the clientele.
At that time, I met Antoine, the founder of HOMETAINMENT (editor’s note: “Home + Entertainment” the London agency that offers all kinds of sensory experiences in the home).

Cannabidiol Roe Pate

Antoine offered me the opportunity to promote my CBD dinners on his platform and found me my first customers.
This gave me the chance to get in touch with a new clientele, share my knowledge of this magnificent plant, and create original and interesting dishes that I hadn’t previously featured in my daily private chef activity.

How long have you been offering this CBD dinner experience?
It all really started in the summer of 2020. I had spent a lot of my time during the confinements growing all sorts of CBD hemp and studying how to make tinctures and oils. From there, I started to find flavor balances, profiles, taste pairings.

Roe Toast

Do you also use ready-to-use ingredients?
All the CBD I use for my dinners comes from my garden in West London.
Growing it myself completely opened my eyes to the CBD you can buy in stores, and what real quality is.
This is precisely what my customers appreciate most about my dinners: knowing that the product comes from a reliable source, is organically grown and comes from the 1st pressing.
I even grow some varieties using only vegan products.
I make my own tinctures and oils and am always on the lookout for the perfect balance in the dishes I create.

Salmon, capers, dill & grapefruit

What CBD strains do you use?
Over the past 2 years I have grown about 3 dozen strains.
Here are the main ones: Valentine X, Cherry wine, Suzy Q, ACDC, Charlotte’s web and Sour Tsunami.

We know the beneficial effects of CBD, but does the taste of CBD really matter in your menu creation?
Yes, there are obviously very strong aromas, and terpenes play a major role in my dishes. Whether it’s citrus fruits, seafood or white chocolate, there’s always a variety of CBD to enhance the product.
I’m experimenting more and more as I go along. I’ve discovered flavor profiles I’d never have imagined were it not for the specific characteristics of each plant.

 

Smoked Carrot

 

Verde Gazpacho

Can you give us an example of a CBD menu?
Yes, here’s one I made very recently:

  • Amuse bouche – with Organic blueberry OG dye
    Yellowfin tuna sashimi/elderberry vinegar/petals amaranth/pineapple jam and chili scotch bonnet
  • Entrée -with Organic Jilly bean oil and vinegar
    Crab / pink fennel / coleslaw / grated bottega / rye bread with squid ink
  • Dish – with Organic Orange peel
    Rack of lamb marinated in ginger and aniseed, with hazelnut crust/smoked new potatoes/palm cabbage/hibiscus sorbet
  • Dessert – with Organic Harle-tsu flower indoor& cows die
    Panna cotta with cereal milk / honeycomb / basil oil

Each dish has been developed with a variety of CBD that blends perfectly with the other ingredients and, above all, enhances their flavor. But the best thing is to try it (laughs).

Interview by Yves de Roquemaurel.

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Ze Recette: Space Cake

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Space Cake, Weed, CBD, THC, Cannabis,

The space cake is the must-have of ingested cannabis. We’ve put together a recipe for it, for evenings of well-being or cosmic pleasure, depending on the weed chosen and the desired effects.

For four to six gourmands, you’ll need..:

  • 8 grams of CBD flowers or classic cannabis transformed into Marrakech butter
    170 grams of flour (hemp or wheat).
    120g of soft butter
    120g of sugar
    10 cl of milk
    2 eggs
    a teaspoon of yeast
    a nice pinch of salt

Preheat oven to 180 degrees. Butter and flour the baking tin.
In a bowl, mix together the flour, salt and baking powder.
In a mixer fitted with a whisk attachment, or by hand (a fork will do), add your Marrakesh butter to the flour/salt/yeast mixture. Add the sugar and continue mixing until the mixture is smooth.

Add the two eggs, one at a time to avoid lumps
Then add the milk and mix well.
Transfer the mixture to the baking tin, smooth the surface and place in the oven (180°) for around 40 minutes.

Remove and leave to cool.

A few practical tips:
Don’t overbake your space cake. If you leave your cake in the oven for too long, the precious cannabinoids will start to degrade and you’ll end up with a dry cake.
To make sure your space cake is well baked, plunge a knife into the middle. If it comes out without any dough sticking to the blade, it’s ready!
Don’t hesitate to be creative, adding chocolate chips to the dough, vanilla, dried fruit… in short, whatever you like.
If you make a space-cake with classic weed, wait at least an hour and a half before serving yourself, to avoid any unpleasant surprises.

Enjoy!

 

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Ze recipe: Mimosaweed eggs

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To celebrate Easter in the sunshine with your feet in the grass, Zeweed brings you a bistronomic staple: Mimosa eggs. Since lightness and mayonnaise don’t go together, I chose to replace the latter with a cream of split peas with mint and wellness grass. A great way to treat yourself in D-HIGH-ET mode.

ZE INGREDIENTS :

  • 3 hard-boiled eggs
  • 90 of feta cheese
  • 100g split peas
  • 1 sprig mint
  • 1 gram of cannabis flowers
  • a few borage and daisy flowers for decoration
  • Roasted hemp seed
  • Soy sauce

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ZE PREPARATION :

  • First, marinate the peeled hard-boiled eggs in soy sauce for 6 hours to color them and give them a salty taste.
  • Step 1: Cook the split peas for 2 hours. Meanwhile, toast the weed in the oven at 12°C for a few minutes. 30 to 40 minutes. Then grind to a powder (using a grinder).
  • Step 2: Place the mint leaves, powdered weed, feta, split peas and hard-boiled egg yolk in a blender (keep a yolk aside for decoration), and blend to a fine green purée.
  • Step 3: Top the egg whites with the purée and sprinkle with roasted hemp seeds for crunch.
  • Step 4: Place the edible flowers on top of the eggs and sprinkle your plate with the remaining cooked egg yolk.

And it’s ready! Enjoy your meal!

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Food pairing: a power plant or kush mint.

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Ze recipe: Mojo Bango with CBD

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CBD, Cocktail,

Summer 2022 will be (very) hot. To keep you zen under the parasol, Zeweed has come up with a special (brain) tanning recipe: CBD Mojo Bango. Make it with or without alcohol, and drink it with or without moderation.

The days may be getting shorter, but the temperature is finally starting to rise. For a healthy way to relax under coconut palms and on the sand, here’s my recipe for Mojo Bango, a feel-good classic to sip all summer long (and in moderation, if you add rum).

INGREDIENTS :

  • 2 cl lime juice
  • 1 teaspoon honey
  • 2 cl carrot juice
  • 4 cl clementine juice
  • 4 cl mango juice
  • 3 strawberries
  • 3 kumquats (for decoration)
  • 1 bunch mint Oil
  • 1citron combava
  • And a coconut oil concentrate with 20% CBD

PREPARATION :

  • Step 1: Mix a spoonful of honey with the lime juice, stirring well to dissolve the honey and obtain a syrup.
  • Step 2: crush the strawberries in the bottom of the glass with a pestle (the kitchen pestle, of course) and mix the strawberry purée with the honey-lemon syrup.
  • Step 3: Add lots of ice cubes to a tall glass and pour in the mango juice, then the carrot juice and finally the clementine juice. Stir well with a spoon to cool the mixture.
  • Step 4: add a few drops of coconut oil to the CBD (or THC tincture), stir and you’re almost done!
  • Step 5: take a bunch of mint and tap it to bring out its aromas, then place it in the glass (be generous). Cut the kumquats in half and make a small skewer, sprinkle with rapped combava and place the garnish on the side of the glass.
  • For those who prefer a fuller-bodied cocktail, recommends a good amber rum.

Serve with a nice joint of Mojo Mango CBD.

Enjoy your meal!

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Ze recipe: the Space Shake.

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Milk Shake, Weed, Cannabis,

As the heatwave continues, Zeweed invites you to enjoy a good Space Shake, the ideal drink for riding high on the heat wave.

In summer, space cake recipes are put away for lighter, thirst-quenching pleasures. Here’s one that the editors are particularly fond of: the Space Shake, a frosted recipe that shakes up the senses.

Ingredients:

    • 400 g sorbet of your choice, depending on the taste you wish to give it. You can also use ice cubes, in the same quantity, for a lighter drink.
    • 250 ml whole milk.
    • between 2 and 4 g of cannabis or CBD.
    • Fresh fruit.

Important: the milk used must be whole milk. Fat is necessary to fully release the active ingredients of cannabis. Skimmed milk will be far less effective.

Instructions :

First, grind your weed to a fine powder and pour it into the milk.
Then heat the mixture over a very low heat (never bring to the boil) for a quarter of an hour.

This step is crucial to ensure that cannabis decarboxylates and fully binds to milk. Without this process, the cannabis compounds will not activate fully: heat is necessary to ensure that the THC/CBD and other cannabinoids act fully. Heat on a very low heat for a quarter of an hour (without boiling).

Leave for several hours, ideally overnight.

Mix all the ingredients, the sorbet and the “improved” milk in a blender (or, failing that, with an electric whisk).
Once the mixture is smooth, simply serve.

You can present it by adding diced or sliced fruit (pear, apple, red fruit, etc.) and drizzling it with the syrup of your choice, to create a beautiful presentation.

Enjoy!

 

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Veritable, the micro-grow box for herbs.

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Spicy herbs (or not), Véritable offers innovative solutions that make it easy for anyone to grow a wide range of edible plants right in the kitchen!

You don’t have a green thumb, and your living room doesn’t overlook a 200 m2 garden? Don’t panic, here’s the Véritable solution. A self-contained indoor growing tool supplied with soil refills into which seeds are incorporated.
Everything has been thought out to make it easy and clean to grow good herbs in a small space.

Véritable meets the needs of city dwellers in search of freshness with products that are compact, reliable, silent, economical and ergonomic. Operating completely autonomously, the vegetable gardens incorporate a specially developed LED lighting system, which guarantees plant growth even without outside light. The light spectrum has been optimized for optimum plant volume and enhanced flavors. The automatic irrigation system features an integrated water tank for 2 to 3 weeks’ autonomy, with low-level control.

Find out more about this pocket kitchen garden here.

 

 

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How to make hemp tofu.

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Aspart of the “on va déguster” program, broadcast on France Inter and available in full here, Linda Louis came to present her book “Super Chanvre et CBD” to French listeners. An opportunity for the botanical enthusiast to share a recipe for tofu with Cannabis Sativa L. seeds, and for us to take care of our bodies.

Ingredients to make 300 grams of hemp tofu:

  • 150 g hulled hemp seeds
  • 150 g water
  • 1 pinch salt
  • 1 hemp leaf (optional)

How to get there:

Blend the hemp seeds with the water and salt until smooth.
Line the bottom of a small Inox® mold (square 15 x 15 cm or round, like a tiffin – a stackable Inox® Indian lunch box) with a lightly oiled sheet of parchment paper. Pour in the hemp cream. If you have fresh hemp leaves in your garden, place one on top.

Steam for 15 minutes. It’s important to cover with a domed lid so that water drops don’t fall onto the hemp cream.
If you have a flat lid, use this Japanese technique: first stretch a tea towel over the pan, then place the lid on top.

Check that the tofu is cooked through, firm and bouncy to the touch.
Remove the tin and leave to cool.
Using a sharp knife, loosen the edges, then remove the tofu from the tin.
Remove the parchment paper.

At this stage, the hempfu can be cooked straight away as it is very firm.
Otherwise, place it in an airtight tin (or in the baking tin) in the fridge.

Bon App’!

 

Linda Louis, Super Chanvre et CBD, éditions Alternatives, is available by clicking on this link

 

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Ze Recipe: Tempura of zucchini flowers stuffed with weedzarella, chive sauce

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Cuisine, THC, CBD, Tempura,

Destination Italy via Japan with a simple recipe for a delizioso aperitif: zucchini flower tempura stuffed with weedzarella and chive sauce. A little Italo disco on the playlist, a chilled bottle of prosecco, and it’s docle vita!

For this recipe, you will need :

  • 1 lemon
  • 8/10 zucchini flowers
  • 1 mozzarella
  • 80 g heavy cream
  • 1 lemon
  • 3 g cannabis flowers
  • a little fresh chives
  • For the tempura batter
  • 50g cornstarch :
  • 1 egg
  • 50 g flour
  • 25 cl beer

Preparation:

Step 1: Place cannabis flowers in the oven for 30-40 minutes at 110°C.

Step 2: To make the tempura batter: in a bowl, mix the sifted flour with the cornstarch and egg, then dilute with the cold beer. The batter should be fairly liquid, but not too much so that it coats the zucchini flowers without running.

Step 3 : Place the mozzarella, toasted cannabis flowers and a teaspoon of crème fraîche in a blender. Stuff the zucchini flowers with the paste, without breaking them, and seal tightly.

Step 4: For the chive sauce: in a ramekin, zest a whole lemon (for a punchy taste), snip the chives and add both to the remaining crème fraîche. The result is a sauce that’s perfect for all kinds of savoury fritters.

Step 5: Heat cooking oil (sunflower or grapeseed) in a deep fryer or large frying pan. Dip the zucchini flowers in the tempura batter and plunge into the oil immediately. Cook for just 3 minutes. Drain on a sheet of paper towel and it’s ready! Enjoy pronto to prevent the dough from softening.

Our food pairing : lemon tree CBD

 

Enjoy!

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The green curry of my childhood revisited

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This week, I’m bringing you a recipe I’m particularly fond of, as it’s a dish from my Indian childhood. Since then, I’ve grown up and now add my own little bit of grass (Indi Kush). Serve hot with rice, of course. Enjoy!

INGREDIENTS :

  • 2 chicken fillets, cut into pieces
  • 1 half eggplant, diced
  • 1 young onion stalk
  • 1 half white onions, chopped
  • 1 clove garlic, minced
  • 15cl chicken stock
  • 10cl coconut cream
  • 2 tablespoons curry paste
  • 2 tablespoons sunflower oil
  • 1 teaspoon soy sauce (salted)
  • 1 handful of roasted hemp seeds (just put them in a hot frying pan for 6 minutes, stirring constantly to prevent them from burning).
  • 1 carrot, diced
  • 3 grams weed (Indi Kush)
  • 1 lime
  • 1 bunch coriander

PREPARATION :

  1. Place the herb in the oven for 40 min at 110 degrees to activate the THC. In the meantime, cut up all your ingredients
  2. Blanch the carrots in boiling water for 3 min, then set aside.
  3. In a large saucepan or wok, pour in the oil and sauté the onion and garlic. Once colored, add the eggplant and chicken, then pour in the stock, soy sauce and coconut cream.
  4. Bring to the boil, then cover and cook for 10 min. Add the carrots and previously grinded herbs. Stir for 5 min, then serve in a dish.
  5. Zest the lime and top with the chopped coriander and green stem of the spring onion.
  6. Sprinkle with hemp seed and serve with a Manali or Nepalese joint.

Enjoy!

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