How did we ever manage to cook before the arrival of the internet? I suppose we had to rely on cookbooks, cooking tv shows, and knowledge handed down from our grandmothers. Of course, the more daring would experiment in the kitchen, remembering the successes, and mercifully forgetting any culinary disasters. Nowadays we have a multitude […]
For many reasons I wanted to make this happen and get this blog up and going but primarily was to see what happens through the eyes of a chef in the modern world. People envisage or imagine that the life of an executive chef is easy and doesn’t have to worry too much as he
The latest on Tastychef2015 Read More »
Ingredients: 10 portions 125gr Mango puree125gr orange juice2,5gr Kappa100gr fresh mango20gr red bell pepper10gr coriander leave1200gr Foie gras 60gr orange juice (for the foam)60gr almond flakes40gr micro herbs 50gr white balsamic vinegar60gr Sea salt Maldon Method:• Take the mango puree and the orange juice and add the kappa.• Bring it to boil then put in the container
PAN SEARED FOIE GRAS WITH MANGO SALSA ORANGE FOAM Read More »
GREEN TOMATO JELLY • 300g green tomatoes • 1.5g agar agar • Salt and pepper• 10g pecorino cheese Blend the green tomatoes with salt and pepper to a smooth puree. I did not pass the puree to get a clear syrup as my intentions for this jelly were to retain the tomato flesh texture. If you wish
Wild Asparagus and Opal Basil Risotto with Chilled Green Tomato Jelly Read More »
CAULIFLOWER, APPLE AND HORSERADISH PUREE • 2 in number coxes or granny smith apples, peeled and diced • 20g unsalted butter • 200ml apple juice • 1 head of cauliflower, shredded • 200ml milk • Salt and freshly cracked black pepper • 50g freshly grated horseradish Prepare the apples and cauliflower. Heat a large saucepan, melt the butter, once it starts
Pan-Seared Scallops with Cauliflower, Horseradish and Apple Read More »
MUSHROOM CAPPUCCINO • 300g wild forest mushrooms, cleaned and sliced • 2 banana shallots, finely sliced • 200g celery, finely diced • 1 clove of garlic crushed • 1tbs unsalted butter • 200ml Madeira • 500ml vegetable or chicken stock • Salt and freshly cracked black pepper • 200ml double cream Heat a large saucepan with the butter, once the butter stars to
Forest Cappuccino with Beefsteak Mushroom Croustades Read More »
Slow Roasted Lamb Noisettes with Carrottes Vichy Broad Bean, Artichoke, Sun Blushed Tomato, Tangerine & Thyme Casserole Rosemary Pomme au Beurre INGREDIENTS400g of Lamb Loin1 tspn Sea Salt10 grms fresh Thyme2 Cloves GarlicAluminum Foil 200g New Potatoes20g Rosemary finely chopped60g Baby Carrots100ml Lamb Jus For the vegetable casserole60g Broad Beans20g Artichoke10 grms fresh Thyme60g Sun
Slow Roasted Lamb Noisettes with Carrottes Vichy Read More »
INGREDIENTS(Serves four)• 1kg dog cockles• 30g butter• 200g celeriac • 100g butter • 500ml whole milk• 80g wild sorrel • Small wild sorrel leaves • 4 x 80g slices of sea bass fillet • Olive oil • Fleur de sel METHODFor the smoker, place some sawdust in a dish and heat in the oven. When the sawdust is very hot, light
Sea bass, celeriac mousseline, wilted sorrel and smoked sauce Read More »