Recipes

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 [...]

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   [...]

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 – [...]

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 – [...]