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Fine Dining Recipes

Fine Dining Recipes

This Best New Restaurant is Mixing Old Chinatown with New | Bon Appetit



Chef-owner Brandon Jew wants to revive San Francisco’s Chinese-American fine dining scene with his NoCal inspired Mr. Jiu’s. Read more here:

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This Best New Restaurant is Mixing Old Chinatown with New | Bon Appetit

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Fine Dining Recipes

Trio of Suckling Pig, a Recipe from Ross Bryans of Corrigan’s Mayfair



In this video Ross Bryans of Corrigan’s Mayfair, shows us his Trio of Suckling Pig dish, consisting of pork chops, pork belly and pork neck. This elegant dish makes for a very hearty and delicious meal.

Recipe

Trio of suckling pig,

(Full recipe including sauces and garnish available at, www.thestaffcanteen.com)

2kg of suckling pig neck
2 carrots
3 sticks of celery
1 onion
½ bulb of garlic
¼ bunch of thyme
1tsp of fennel seeds
1tsp of white peppercorns
300ml of white wine
2 tbsp of tomato puree
1litre of reduced pork stock

Cut the carrots, celery and onion into 2 inch pieces,
Brown the suckling pig neck to a dark golden brown colour. Then remove from the pan.
Sweet the vegetables in the same pan taking a little colour. Once coloured add the fennel seeds, white peppercorns, garlic, bay leafs and thyme.
Now add the tomato puree and cook on a slightly lower heat for 6-8 minutes.
Deglaze the pan with the white wine and reduce to a paste.
Put the suckling pig neck back into the pan and cover with the reduced pork stock.
Bring up to a simmer and cover with baking parchment.
Place in the oven at 160 degrees for 3-3 ½ hours or until the meat is falling apart.
Allow the meat to cool in the cooking liquid.
When cool enough, remove the meat form the cooking liquid and gently break it down in a bowl.
Strain the vegetables and aromatics form the stock into a clean sauce pan and reduce on a medium heat to a thick glaze.
Once the cooking liquid has been reduced, add it to the broken down meat so that it coats it and is thick and sticky. Check the seasoning and add a few splashes of cabernet sauvignon vinegar to freshen that taste.
Divide the mix into two and put into medium sized Vac-Pac bags and seal on full.
With a rolling pin flatten out the mixture in the bag right into all the corners so that the same thickens all over.
Chill in the fridge until cooled and set.
Once chilled cut the suckling pork neck into 5x5cm squares.
To reheat place the square in a tray and gently warm under the salamander and glaze with some of the pork sauce.

For the pork belly marinade
500g fleur de sel
2 g coriander
2g pink pepper
2 g fennel seed
3 g secheun pepper
1 g long pepper
1 g star anise
Quarter freshly ground nutmeg
Grind in a spice blender all the spices and using a micro plain, grate the nutmeg and all together with the salt.
Curing and cooking the suckling pork

Using a sharp knife remove the rib cage from the belly (if not do already) and using the salt mixture cover the bottom of a gastro tray. Place the pork belly skin side down and then cover the top with the rest of the mixture, so that the belly is completely covered. Cling film and leave to cure for 2 ½ -3hours.
Brush off the excess salt mixture and gently rinse under a cold tap. The belly should be firm to touch all over.
Place the belly now into a vac-pac bag and add 2 tbsp of duck fat. Seal the bag on full and cook at 85 degrees for 6 hours. When cooked leave in the bag and press between two trays in the fridge until cold. Once cooled remove from the bag and any excess duck fat from them belly too. Cut into the same size as the pork neck 5×5 cm .
In a frying pan add a small splash of oil and place the belly skin side down. Roast gently until crispy and golden in colour.

For the Suckling pig rack
First you need to remove the chine bone. (if not done already) and proceed to French trim the bones. Once cleaned tie with butchers twine. Cover the bones with tin foil to protect them during the cooking.
Season the pork rack lightly with fine sea salt then In a large hot frying pan add a splash of oil and place the pork rack in, skin side down.
Roast the skin to a crispy crackling then seal the flesh side gently. Now add a few knobs of butter and continue cooking till a core temperature of 54-56 degrees. Allow to rest for 12-15 minutes.
Remove the butchers twine and cut of the cutlets.

Onion squash puree and balls
1 large onion squash
Few knobs of butter
2 sprigs of thyme

Using a sharp knife cut of the top and the bottom of the squash then peel it with the knife, only removing the outside skin. Cut the onion squash into quarters, remove the seeds. Take a medium sized Parisian scoop and cut out of the flesh the balls of squash and set aside, making sure they are as round as you can get them.
With the left over squash, chop in up into 2-3inch pieces. Start to sweat it down in a medium sized pot gently with no colour adding a little salt to season. Then cover with a piece of parchment paper and cook until very soft. Once cooked and no liquid left blend in a food processor until smooth and silky and pass through a strainer.
Cooking the squash balls you need too gently butter roast them in some foaming butter with some sprigs of thyme. Gently allow the squash to colour a light golden brown. But still firm to the bite.

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Fine Dining Recipes

Patta Tikka Recipe (DesPardes Kitchen Recipes) Peshawari Cuisine | Life Skills TV



Patta Tikka Recipe (DesPardes Kitchen Recipes). Our Kitchen To Your Kitchen, Today’s Recipe is “Patta Tikka” Pakistani kitchen recipes. Chef Toquir Ahmad Recipes Owner of DesPardes Group of Restaurants. DesPardes offers a unique blend of Mughlai Cuisine with fine dining services.
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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

Murgh e Naulakha Recipe (DesPardes Kitchen Recipes) | Life Skills TV



Our Kitchen To Your Kitchen, Today’s Recipe is “Murgh e Naulakha” Pakistani kitchen recipes and Chef is Zeeshan. Chef Toquir Ahmad Recipes Owner of DesPardes Group of Restaurants. DesPardes offers a unique blend of Mughlai Cuisine with fine dining services.
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LifeSkillstv.pk Pakistan’s First Health & Fitness website. Check out to get up to date News.
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Also Download Life Skills TV App on Your Mobile for Latest Updates.

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Fine Dining Recipes

Easy Pico de Gallo Recipe



This piquant fresh salad is like a fancy, fine-dining version of ‘salsa’, as in ‘chips and salsa’. In Spanish, salsa means ‘sauce’; the various popular dips for tortilla chips all count as sauces, particularly if they are mostly puréed. On the other hand, pico de gallo uses the same ingredients as a salsa fresca, but each is carefully diced instead of dumped into a blender. It looks beautiful and tastes great, and it is a fantastic garnish for a wide variety of summer dishes in Mexican and Tex-Mex cuisine.

Once it is cut up, the pico will last about 4 days at most. It is best the next day, or after at least 8 hours sitting together, so make in the morning for dinner if not the day before.

Pico de gallo (literally rooster’s beak) is supposed to be really hot, to bite, like a rooster. So don’t hold back on the hot peppers. Also, don’t be afraid to use enough lime juice and cilantro. It should be a very strong flavor, to accent grilled meat or smooth, unctuous avocado.

Makes enough for 4-8 people, roughly 4 cups.

Equipment:
• 1 large glass mixing bowl
• 1 citrus reamer (optional)

Ingredients:
2 ea ripe tomato or one large beefsteak
1-2 slice red onion or all of a small one; about 1⁄4 cup
2-3 ea hot peppers how hot can you take it?
6-12 sprigs cilantro 1⁄4-1⁄2 of a bunch
1-2 Tbsp lime juice generally 1⁄4-1⁄2 of a lime
to taste salt

Procedure:
1. Chiffonade the cilantro. Add to the bowl.
2. Small dice all the vegetables. I usually save the tomato for last as it makes a mess of the board. Add to the bowl.
3. Juice the lime onto the vegetables.
4. Add some salt.
5. Stir.
6. Cover and refrigerate for 8-24 hours.
7. Serve on its own with tortilla chips or alongside entrées such as fajitas or tortilla soup.

Music:

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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, Cherry Wood Peking Duck, With Chef Tong of HKK



In this video Michelin Starred Chef, Tong Chee Hwee of HKK shows us how to make his elegant take on peking duck. This recipe includes his process of how to roast the duck, and chef Tongs hoisin based sauce recipe.

Cherry wood peking duck recipe,

Ingredients

Main ingredients:

Duck,
cucumber,
spring onion
pancake

For duck seasoning

Salt 120g
sugar 70g
Chinese five spices 3
spice ginger powder 2g
chicken powder 3g
liquorice powder 3g

For duck vinegar water

Maltose 120g
white rice vinegar 150g
Chinese red vinegar 10g
water 80g
bicarbonate soda powder 1g,
Duck size 2.6kg

Duck Sauce
Oyster sauce
sesame paste
bilington organic sugar
Shao-sing wine
Hoisin Sauce
Yellow bean
red bean curd
soy sauce

Preparation:

1) Clean the duck. Put 50g of the seasoning into the duck, and shake.

2) Use skewers to seal the duck.

3) Put the whole duck in boiling water for 5 seconds.

4) Rinse the duck with the duck vinegar water for 1 minute.

5) Fan dry for 30 minutes, then hang in the fridge for 48 hours.

Roast:

1) Remove the Duck from the refrigerator and let sit for 30 minutes.

2) Pre-heat oven to 160°C for 10mins, humidly 0°C, fan speed 3, and then hang the duck in the oven for 40 -50 minutes.

Method:
To serve, cut a portion from the duck, along with a small square of the skin.

Spread a spoonful of Duck sauce on the plate.

Add a salad mix of pea shoots, shiso leaves, daikon, mizuna herb, garlic chive, borage, & Chinese radish.

Place the duck skin onto the salad and the portion of duck next to it.

Wrap the cucumber, leek, duck sauce, & meat from the duck leg into a warm sesame pancake.

Finally, pour a small amount of organic brown sugar into the middle of the plate.

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