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Fine Dining Recipes

Fine Dining Recipes

Chicken Pesto Roll-Ups Recipe – Easy Stuffed Chicken



These chicken pesto roll ups are stuffed with cheese, juicy tomatoes and pesto sauce! These taste like fine dining with Tuscan flavors but they are so easy to make.

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INGREDIENTS FOR CHICKEN ROLL-UPS:

4 med/large (2 lbs) chicken breasts,
Garlic Salt, to taste
Black Pepper, to taste
½ cup (8 Tbsp) Pesto sauce (We love Costco’s pesto!)
8 oz Shredded mozzarella cheese (reserve 2 oz for topping)
1 large or 2 medium tomatos, thinly sliced into 12 rings
1 cup cherry tomatoes, optional
Fresh basil leaves, shredded, optional garnish
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Fine Dining Recipes

CHEAP VEGAN (ASIAN) FOOD HAUL with THE VIET VEGAN



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Today’s video, I collaborated with Lisa, aka The Viet Vegan, to bring you guys a cheap vegan food haul from the Mississauga China Town! Who knew I would go shopping there? We had so much fun buying and trying out a bunch of random Asian foods so hope you enjoy this video. Don’t forget to subscribe to Lisa and show her some love 🙂

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Fine Dining Recipes

HAPPY VEGAN COUPLE: CHOCOLATE ICE CREAM (NON-DAIRY)



Set your timers: In about 5 minutes, you can make this delicious creamy chocolate ice cream. No need to run out to the store for a pint of ice cream, just gather your few ingredients and whip this up in your blender. This recipe will work best in a powerful blender like a Vitamix because it can make the texture really creamy. So if you haven’t splurged yet, you might just want to save your dollars for one now! Enjoy! And if you haven’t yet subscribed to Happy Vegan Couple, we hope you will right now. Just hit the subscribe button and we will be so happy that you have included us in your how to cooking videos. Thanks everyone!

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Fine Dining Recipes

3 EASY KOREAN SAUCE RECIPES (for Korean BBQ + much more…)



DOWNLOAD MY EASY 60 VEGAN RECIPES EBOOK ►►

Do you enjoy eating Korean food and want to replicate some of the delicious flavours at home?? Well, look no further. Today, I’m showing you guys three different vegan-friendly Korean sauces that you could make (and store) EASILY at home so you could use them in a variety of different ways.

WRITTEN RECIPES & INGREDIENTS –

KOREAN BBQ (HOW TO + MUKBANG) –

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★ Instagram:
★ Facebook:
★ Snapchat: ItsRosatron
★ Twitter:
★ YouNow:
★ Tumblr:
★ Personal Instagram:

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LINKS & DISCOUNTS
********************
Note: These are affiliate links, meaning I will make a small commission/reward if you purchase any products using these links.

● CAMERA I USE –
● LENS –
● OTHER CAMERA (SMALLER VLOGGING) –

● AWESOME BLENDER/FOOD PROCESSOR DUO –

● FREE AUDIOBOOK & 1 MONTH TRIAL –

● iHERB.com 5% instant discount on any iHerb order with code CJW878

● GET A FREE UBER RIDE WITH CODE: rosel201

● VEGAN CUTS is an all vegan snack and beauty box subscription service and I am an ambassador! Check out their site here to sign up for a box or see what products they have to offer:

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♫ MUSIC ♫
By www.epidemicsound.com

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Fine Dining Recipes

Bombay Aloo | Indian Restaurant cooking at Home | Real Recipes | Pro Chefs



Bombay Potatoes, still a very popular restaurant side dish or sometimes sold as a vegetarian main dish.
You can cook this dry or saucy, your preference.
Quite an easy cook, mildly spiced potatoes, a little onion and tomato
fresh coriander. Whats not to like!
Use good waxy potatoes! Apache, Charlotte or Jersey Royals are perfect.

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A selection of my new real time videos.

Multi Pot Base Gravy

Restaurant Mixed Powder

Soup maker Base Onion Gravy

Plain Chicken Curry

Chicken Madras

Smokey hot chilli sauce
made from scratch

Beef Vindaloo

Chicken Dhansak

Old School Tikka Pathia.

King Prawn Ceylon

Chicken Saag

Chicken Dupiaza

Chicken Rogan Josh

Malai Tikka Makhoni

Aloo Chana Masala

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Fine Dining Recipes

Michelin Star, Gluten Free ‘Black Forest’ Dessert Recipe from Yauatcha



Daniel Pearse, the Hakkasan groups UK executive pastry chef, shows us how to make the ‘Black Forest’ dessert from Michelin Star Chinese teahouse in Soho, Yauatcha.

This cherry and chocolate based dish is also gluten free and vegetarian, maximising the the amount of people able to enjoy it.

Recipe,

Kirsch crème brûlée
600g cream
145g egg yolk
120g sugar
1 vanilla pod
50g Kirsch

Method
1. Preheat the oven to 110°C
2. Bring the whipping cream and vanilla pod to the boil
3. Meanwhile whisk together the egg yolks and caster sugar
4. Pour the boiling liquid over the egg yolk mixture, mix well and then add in the Kirsch, strain through a fine sieve and then pipe into semi sphere moulds
5. Place into the preheated oven and cook for 10 minutes until the cream has just set
6. Remove from the oven and allow to cool, then place into the freezer to set

Cherry Compote
400g cherry puree
400g whole cherry
10g pectin
20g sugar

Method
1. Warm the puree and cherries in a pan
2. Add in the sugar mixed with the pectin
3. Bring to the boil
4. Pipe into semi sphere moulds and then place into the freezer to set.

Chocolate and Cherry Mousse
300g cherry puree
30g egg yolk
15g sugar
350g chocolate 70%
18g gelatine
400g whipping cream
2g salt
20g cocoa butter
(For full vegetarian mix use 30g cocoa butter and no gelatine)

Method
1. Place the cherry puree and salt into a pan, bring to the boil
2. Meanwhile whisk the egg yolk and caster sugar together. Pour half the boiling liquid over the egg yolk mixture and mix well. Return all into the pan and cook out like an anglaise to 82°C
3. Pour the anglaise over the chocolate and the cocoa butter and mix well, hand blend to emulsify the smooth ganache base. Allow to cool to 40°C then fold in the semi whipped cream

Flapjack Base
300g coconut oil
200g butter
300g honey
225g sugar
1050g oats
90g sunflower seeds
90g pumpkin seeds
90g linseeds

Method
1. Heat the butter, coconut oil and honey together in a pan
2. Add the liquid to the dry ingredients
3. Once combined place into a round mould and bake at 150 degrees for 15-20 min

Cherry glaze
625g cherry puree
50g glucose syrup
62g sugar
12g pectin

Method
1. Bring puree and glucose to boil
2. Mix sugar and pectin together and add to cherry mix
3. Bring to boil again

Vanilla Cremeux
170g whole milk
1# vanilla pod
24g egg yolks
30g sugar
10g custard powder
4g gelatine (Remove for vegetarian version)
100g unsalted butter

Method
1. Bring the milk and vanilla to the boil in a wide saucepan
2. In a bowl, whisk together the egg yolks, sugar and custard powder. Pour the boiling milk onto the yolk mixture to temper it, mix well
3. Pour back into a saucepan and cook out until boiling, whisking constantly until thick and cook out for 2-3 minutes. Add in the soaked gelatine and mix well (skip this for full vegetarian version)
4. Place into a food processor and allow to cool to 60C, then gradually add the butter until fully emulsified

Process
1. Pipe the mousse into the bottom part of a sphere mould. Add in the cherry compote and Kirsch crème Brûlée (stick together)
2. Place the top part on and pipe the mousse to the top. Freeze the cake.
3. Once frozen, take out the cake from the mould
4. Warm the cherry glaze. Peak the sphere cake with a skewer and glaze it. Scrape the bottom and put the sphere on the flapjack base
5. Pipe the vanilla cremeux with a “Mont Blanc” nozzle
6. Stick two quarters of fresh cherries on the cremeux and finish off with viola flower, honey cress and purple chocolate disc

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Fine Dining Recipes

Turkey meat ball kofta curry Indian Recipe



Turkey meat ball kofta curry recipe we tried and developed at home Fine Dining Indian Food Magazine.you can use this for festive or Christmas time. Turkey is all time favourite as well. for this Turkey meat ball kofta curry recipe you need

500g turkey mince
100g onion
2 g mint leaf chopped
green chilli, red chilli powder, turmeric powder, coriander powder, garam masala and more.

watch recipe We @ #finediningindian urge all Indian chefs around the globe to contribute your recipes and articles for our future issues. We are also looking for promoters, through product placement advertisement.

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Fine Dining Recipes

How to Make Quail Egg & Beef Tongue. A Michelin Star Chinese Dish.



In this video Chef Tong of HKK shows us how to make his Quail Egg and Beef Tongue dish from their summer menu, taking inspiration from Chinese tradition.

Recipe,

Ingredients

Main ingredients
200g beef Tongue (central part of beef tongue for eating)
6 quail Egg
2 pics (L 11cm) cinnamon stick
1g baby coriander
1g apple blossom cress
2g toasted white sesame seed
10g white sugar

Mayonnaise Cinnamon sauce
100g mayonnaise
4g mustard
15g mirin
6g fresh lemon juice
1g cinnamon powder

Beef tongue sauce
200g Ebara Yakiniku
20g diced spring onion
10g diced coriander
10g diced fresh garlic

Quail Egg master stock
1 cardamon
4g star anise
4g cinnamon stick
2 bay leaf
1g dry orange skin
8g sichuan pepper
2g white pepper corn
1 lemongrass
25g fresh ginger
2g clove
30 salt
40g sugar
300g water
Prepare Quail Egg master stock:
boiled all ingredient for 30mins and cooling down then ready to use
Tools
1 Torch

To prepare the quail egg master stock, boil all the stock ingredients for 30 mins, then leave to cool.

Boil the quail eggs for 2.5 mins, then place them in ice water until cool enough to peal off the shells.

Marinade the eggs in the stock for 2 hours

Sous vide the beef tongue at 70oC for 4 hours. Cut the tongue into small strips.

Marinate the beef tongue in the tongue sauce for 30 mins.

Pan-fry the beef tongue in oil. Drain, and then stir-fry the tongue in the sauce.

Cut the quail eggs in half and sprinkle with sugar.

Caramelise the sugar with a blowtorch.

Plate the dish up with a decorative cinnamon stick.

Garnish the dish with mayonnaise, cinnamon sauce, baby coriander & apple blossom.

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Fine Dining Recipes

Michelin Star Chinese at HKK, Best Restaurants in London



In this video we speak to renowned Michelin Star chef, Tong Chee Hwee, from how he started cooking in China to becoming the first chef in the UK to receive a Michelin star for Chinese cuisine.

We also speak to general manager, Giancaro Princigalli, and look at how HKK goes beyond traditional Chinese food by employing French cooking techniques, as well as serving more focused dishes in a tasting menus style.

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