Food Recipe
For the coriander pesto put olive oil, fresh coriander and garlic in a food processor. Blind all until a nice creamy texture is achieved. Take the skin out of the jumbo shrimps and keep the tail. Marinate with lemon zest, salt, pepper, chilli powder and the pesto coriander.
For the coriander pesto put olive oil, fresh coriander and garlic in a food processor. Blind all until a nice creamy texture is achieved. Take the skin out of the jumbo shrimps and keep the tail. Marinate with lemon zest, salt, pepper, chilli powder and the pesto coriander.
For the coriander pesto put olive oil, fresh coriander and garlic in a food processor. Blind all until a nice creamy texture is achieved. Take the skin out of the jumbo shrimps and keep the tail. Marinate with lemon zest, salt, pepper, chilli powder and the pesto coriander.
Butter’s origins go back about 10,000 years to the time when our ancestors first began domesticating animals. Today, butter in its many flavorful forms is the world’s most popular fat. As a versatile spread, a delicious enhancer for so many foods, and the essential ingredient for baking, butter’s simple goodness has no equal.
For the coriander pesto put olive oil, fresh coriander and garlic in a food processor. Blind all until a nice creamy texture is achieved. Take the skin out of the jumbo shrimps and keep the tail. Marinate with lemon zest, salt, pepper, chilli powder and the pesto coriander.
For the coriander pesto put olive oil, fresh coriander and garlic in a food processor. Blind all until a nice creamy texture is achieved. Take the skin out of the jumbo shrimps and keep the tail. Marinate with lemon zest, salt, pepper, chilli powder and the pesto coriander.
Butter’s origins go back about 10,000 years to the time when our ancestors first began domesticating animals. Today, butter in its many flavorful forms is the world’s most popular fat. As a versatile spread, a delicious enhancer for so many foods, and the essential ingredient for baking, butter’s simple goodness has no equal.
For the coriander pesto put olive oil, fresh coriander and garlic in a food processor. Blind all until a nice creamy texture is achieved. Take the skin out of the jumbo shrimps and keep the tail. Marinate with lemon zest, salt, pepper, chilli powder and the pesto coriander.
Coarsely chop shrimp in the processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup Panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup Panko, transfer to the waxed-paper-lined baking sheet.
Flake the crabmeat into a bowl and discard any bone and filament. Mix with the coriander, ginger, lemon zest and juice, cream and egg yolk. Season well. Shape into 4 sausage or spring roll shapes. Separate and spread out the kataifi dough and chill for 1 hour.
Using a large nonstick pan, heat on high, add the olive oil, chilli, garlic, red onion, cook until slightly golden brown. Add the white wine and butter and cook gently for 1 – 2 minutes. Add the prawns and simmer gently until prawns turn red in colour. Finish with chopped herbs, check seasoning by tasting and serve.
Lightly sprinkle a large baking sheet with flour. Bring a medium saucepan of water to boil. Add carrot and ginger and blanch 1 minute. Drain and cool. Remove any skin from salmon. Chop salmon coarsely. Transfer to the processor. Add cream and egg white, puree. Transfer to a bowl.
Butter’s origins go back about 10,000 years to the time when our ancestors first began domesticating animals. Today, butter in its many flavorful forms is the world’s most popular fat. As a versatile spread, a delicious enhancer for so many foods, and the essential ingredient for baking, butter’s simple goodness has no equal.
When it comes to the holidays it is so much fun to elevate your recipes and really make them special, sometimes that means a lot of extra work! Not the case with these Butter Poached Lobsters. They are so incredibly simple, yet full of decadent flavour – perfect for light supper of lazy lunch.
Roasting the squash brings out its sweetness in these ethereal made-from-scratch ravioli. A simple butter sauce lets the flavours of the filling shine, with a touch of nuttiness and crunch from toasted hazelnuts.
For an elegant presentation of the spears, use a vegetable peeler to peel off a very thin layer of the outer skin of the lower two to three inches of the asparagus spears. Prepare a large, shallow pan (with a cover) with a half-inch of water and a steamer rack.
Place the chocolate fondant in the centre of the plate allowing the mould to rest for at least a minute before removing. Slide it off gently and pour bitter chocolate sauce on top. Garnish with pistachio, ice cream and a piece of mint.
Sprinkle 2 tablespoons sugar and 2 tablespoons sherry over berries; let stand, tossing gently once or twice, for about 30 minutes. Combine remaining 3 tablespoons sugar, 1/3 cup champagne, and egg yolks in a small bowl; whisk together.
Both the white and yolk of an egg are rich in nutrients, including proteins, vitamins and minerals. The yolk also contains cholesterol, fat-soluble vitamin D and E as well as essential fatty acids.
Put eggs (in the shell) and black truffle into a large bowl, cover with plastic wrap and refrigerate for at least 24 hours to let truffle perfume eggs. Crack eggs into a bowl, lightly beat, and season to taste with salt and pepper, add the cream and butter, Using a truffle slicer, mandoline, or sharp paring knife, shave 4 thin slices from truffle; set aside.
Hard boil the eggs: The easiest way to make hard-boiled eggs that are easy to peel for deviled eggs is to steam them. Fill a saucepan with 1 inch of water and insert a steamer basket. (If you don’t have a steamer basket, that’s ok.)
Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a fork and put to one side. Cut any hard skin off the pancetta and set aside, then chop the meat.
Rinse and peel the potatoes. Cut them into quarters lengthwise then slice thinly. Pour 2 cups of oil into a frying pan/skillet. Turn on the heat to high. When the oil is hot, add sliced potatoes and reduce the heat to medium.
Serve the ravioli atop a bed of wilted spinach, if desired, to soak up every bit of the flavourful brown butter sauce.
Preheat oven to 350°F. Prick each potato once or twice with a fork. Cut off and discard top fourth of garlic head, then wrap garlic tightly in foil. Bake garlic and potatoes on same rack in lower third of oven until potatoes are tender, 50 minutes to 1 hour.
This side dish bursts with flavours – and the method of preparing the potatoes by sautéing, makes it even better. Pairs exceptionally well with Garlic mushrooms, and a well-aged Ribeye making for a meal fit for a king.
Blend flour, almonds, and sea salt in processor until almonds are finely ground. Using electric mixer, beat butter and powdered sugar in large bowl until fluffy. Add egg and beat until just blended. Add flour mixture in 2 additions, beating until moist clumps form.
Peel potatoes and cut into 1/2-inch pieces. In a saucepan of boiling sea salted chicken or vegetable stock boil potatoes with garlic and bay leaf until tender, about 15 minutes. Drain potato mixture, return it to pan, and cook over high heat, shaking pan, until any excess liquid is evaporated about 30 seconds. Remove pan from heat and discard bay leaf. Add milk, butter, and thyme.
The potato first made its appearance in Europe about 1570, having been brought from South America by the Spaniards. Traditional wisdom has it that Sir Walter Raleigh introduced the crop to Ireland about 1585. The Inca Indians in Peru were the first to cultivate potatoes around 8,000 BC to 5,000 B.C.
Trim the foie gras – you will need about 25g (1 oz) to flavour the butter, then cut the rest into four even-sized slices. Place the foie gras trimmings in a bowl with the butter and half the truffle shavings. Mix until well combined, then make into a cylinder shape that is about 5cm long before rolling in the remaining truffle shavings.
Pour into the cooled tart shell and allow to bake at a 60 °F oven for 60 minutes. Sprinkle with Maldon sea salt and drizzle with shaved chocolate or cocoa, serve at room temperature without even placing in the fridge, whipped cream or Vanilla ice cream is a great compliment.
Angus cattle have the natural ability to produce high quality marbled beef which gives the beef its great taste because of tiny white flecks of intra-muscular marbling found inside the meat. Most other breeds produce external fat around and outside the muscle.
A beef tenderloin (US English), known as an eye fillet in Australasia, filet in France, Filet Mignon in Brazil, and fillet in the United Kingdom and South Africa is cut from the loin of beef as with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys.
Bring to boil, reduce the heat to low and simmer until the vinegar mixture has reduced to half. Set aside to cool. In a mixing bowl, add plum tomato wedges, red cherry tomato, yellow cherry tomato, salt & pepper and balsamic reduction sauce. In a clean bowl drizzle the rocket salad with olive oil salt and pepper.
According to Connecticut Congresswoman Rosa DeLauro, the hamburger, a ground meat patty between two slices of bread, was first created in America in 1900 by Louis Lassen, a Danish immigrant, owner of Louis’ Lunch in New Haven. It has since gained popularity as the go-to meal for most people, especially for young people.
The Monkfish dish is wonderful, with a sweet flavour and firm structure. Wrapped monkfish with layered pancetta placed with sage evenly on top of the fish. Paired with a wine that will compliment the dish with its spicy wood and orange flavours.
The best Parmesan Grissini Sticks with Black Olive Tapenade recipe you will ever find. Paired with a light straw in colour wine with a bright green hue. Granny Smith apples, citrus, stone fruits with subtle nuances of oak on the nose follow through on the subtle, but well-structured palate.
Fettuccine paired with chopped shallots, garlic, thyme and porcini mushroom deglaze with the demi-glace sauce, heavy cooking cream and salt and pepper. Mix all together in a serving plate and add the shaved parmesan.
A delicious French Style Chocolate Tart & Salted Caramel Ice Cream that is perfect for any occasion.
The cream and parmesan fets mixed into the risotto with the butternut puree. Serve in bowls and arrange the pancetta and mushrooms on top. Add a spoonful of mascarpone to each serving and garnish with diced pepper.
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.
You would be quite justified in making a batch of these delicious Buckwheat Blinis with Salmon & Caviar.
Nothing better than making a fresh oyster topped with Radish, Pear, Beluga Caviar. Perfect for any occasion.
Although caviar is spectacular on its own, sprinkling this beauty on labneh brings a brand new experience to the pallet.
Halibut is a very delicious fish, Beluga caviar accompanying it takes it to new levels.
The Mango Chilli Cilantro Cheesecake, Mango Sorbet & Mango Salsa is refreshing with light fruit and spices. A perfect dessert for a warm summers day or after a delicious meal!
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.
The Duck Creme Brule consisting of a rich delicious base topped with a texturally contrasting layer with hardened caramelized sugar. Paired with the perfect wine that will compliment this perfect dessert.
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 in.
Roast duck is so easy to make when you know how. And this easy roast duck recipe is one of the easiest! This roast duck recipe will give crisp skin and you’ll find lots of excess fat in the bottom of the pan once you’re finished roasting off your bird. Paired with a wine that compliments the duck flavours.
The Duck Breast with Fig Marmalade is a must-try dish. The duck breast is juicy and soft with the fig marmalade perfectly working together to make a dish you will not forget. Paired with a dark, spicy and fruity wine.
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.
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.
Why not try our delicious Duck Parfait – Duck Rillette – Watercress – Truffle Aioli, Grape, Apricot. This is a very delicate and rich dish is paired with the perfect wine that will compliment this unique dish.