Food Blog

Parmigiano Reggiano

Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna, on the plains, hills and mountains enclosed between the rivers Po and Reno. It is an Italian hard, granular cheese that is produced from cow's milk and has [...]

Fettuccine with Parmesan & Cepe Mushroom

Ingredients: Fettuccine Pasta – 200 grams Cepe Mushrooms – 30 grams Heavy Cooking Cream – 50 ml Demi-Glace Sauce – 20 ml Glove Garlic – 1 Chopped Shallot – 1 Pinch Fresh Thyme – 1 Olive Oil – 10 ml Shaved Parmesan – 10 grams Salt Pepper   Method: In [...]

French Style Chocolate Tart & Salted Caramel Ice Cream

Ingredients: Dark Chocolate (56% Cocoa Solids), Finely Chopped – 450 grams Pouring Cream – 270 ml Milk – 120 ml Eggs (50gm Each), Lightly Beaten – 3 small For Dusting: Dutch-Process Cocoa To Serve: Vanilla Ice-Cream   Sweet Pastry Softened Butter  – 150 grams Caster Sugar – 100 grams (1⅔ [...]

Caviar

Caviar was originally harvested by Russian and Persian fishermen in the Caspian Sea.  Caviar is harvested from ‘Sturgeon’ a common name for 27 species of fish. Caviar refers to unfertilized salt-cured fish eggs that include Ossetra, Sevruga and Beluga.   Beluga, this is caviar that consists of roe (eggs) of [...]

Buckwheat Blinis with Salmon & Caviar

Ingredients: All-Purpose Flour – ½ cup Buckwheat Flour – 1/3 cup Sugar – 4 tsp Active Dry Yeast – 1 1/4 tsp (Generous) Salt – 1/4 tsp Whole Milk – 1 cup Butter, Cut Into Cubes – 3 tsp Eggs, Lightly Beaten – 2 large Melted Butter Crème Fraîche Thinly [...]

Oysters – Radish, Pear, Beluga Caviar

Ingredients: Oysters – 4 Large Finely Diced Pear – 25 Grams Finely Sliced Radish  – 10 grams Finely Sliced Cucumber  – 5 grams Soy Sauce  – 5 grams Lime Juice  – 5 grams Cream Fraiche  – 5 grams Beluga Caviar  – 5 grams Chervil – 3 grams Sea Salt White [...]

Beluga & Labneh

Ingredients: Beluga Caviar  - 15 grams Labneh - 35 grams Cucumber  - 5 grams Charcoal Blinis (See Blinis Recipe)  - 25 grams   Method: Using a bowl, micro grate the pellets cucumber into the labneh, add salt and pepper. Place the labneh into an attractive serving bowl and generously spoon [...]

Halibut with Beluga Caviar & Beurr Blanc

Halibut with Beluga Caviar Ingredients: Fresh Halibut - Skin And Bones Removed - 180 grams Salted Butter - 25 grams Thyme - 5 grams Shallot - 5 grams Dry White Wine - 10 grams Lemon Juice - 5 grams Beluga Caviar - 10 grams Beurr Blanc - 25 grams   [...]

Mallard Duck

The Mallard, or Wild Duck, probably the best-known and most recognizable of all ducks, is a dabbling duck which breeds throughout the world including North America, Europe, Asia, New Zealand, and Australia. It is a dabbling duck that breeds throughout the temperate and subtropical Americas, Eurosiberia, and North Africa and [...]

Duck Creme Brulee

Ingredients: Egg Yolks – 6 Large Caster Sugar, plus more for the top  – 4 tbsp Double Cream – 500 ml Vanilla pod – 3 grams Method: Beat the egg yolks and sugar together in a heatproof bowl. Heat the cream to just below boiling point and pour over the [...]

Duck Confit

A simple mallard duck confit recipe. Duck confit is a classic French preparation that produces silky, tender meat that can be preserved (what "confit" means in French) for a long period of time, thanks to the protective, air-blocking seal formed by the fat that the duck is submerged and cooked [...]

Duck Breast with Fig Marmalade

Ingredients: Garlic clove, finely chopped – 3 Large Grated peeled fresh ginger – 1 tbsp Five-spice powder – 2 tbsp Salt – 1 tbsp Freshly ground pepper – ½  tbsp Single duck breasts – 4 Extra-virgin olive oil – 1 tbsp Dry red wine – ¼ cup Balsamic vinegar – [...]

Duck Foie Gras

Foie gras is a duck liver fattened through a labour-intensive force-feeding process known as gavage. The process dates back to ancient times when Egyptians force-fed domesticated geese upon discovering that waterfowl developed large, fatty livers after eating large amounts in preparation for migration. The gavage practice spread across the Mediterranean [...]

Simple duck liver parfait

Duck liver mousse or parfait is a classic of the French kitchen that has been adopted across the world. Why? Because it is quick to make and utterly delicious to eat. For a pre-dinner snack or as canapés at the grandest party, this simple pâté can excel in any situation. [...]

French Country Bread

Ingredients: Dried Or Fresh Yeast 1/2 tsp Warm Water – 1 cup Bread Flour - 1 1/2 cups Active Dry Yeast - 2 tsp Warm Water – 2 cups Whole Wheat Flour – 1 cup Bread Flour – 3 cups Salt – 2 tsp   Method: The night before baking [...]

Duck Parfait – Duck Rillette

Duck Parfait - Duck Rillette - Watercress - Truffle Aioli, Grape, Apricot Ingredients: Duck Legs – 4 Large Duck Fat – 20 grams Pink Pepper Corns – 5 grams Maldon Sea Salt – 5 grams Prunes – 5 grams Dried Morels– 5 grams Mixed Peppercorns Green, Pink, White – 2 grams Duck Liver – 100 grams Butter – [...]