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Fine Dining Recipes

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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Fine Dining Recipes

VEGAN LUNCH BOX IDEAS



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Fine Dining Recipes

Amazing MIXED GRILL recipe!



Ep.83 – Carnivore’s delight – A MIXED GRILL of chicken, lamb, chorizo sausage and filet mignon – start those barbecues, because something delicious is on the way!

I have many fond memories of my first job in Toronto, working for the great Ben and Yael Dunkelman’s fine dining restaurant at Yonge and St. Clair. In my mind, they were the original foodies. They loved everything about food and they aspired to always align quality ingredients with culinary technique to produce superior, memorable flavours.

This recipe is a tribute to them! I have a very clear memory of them coming into the restaurant right after a trip to California. Yael asked me to join them at “table 9”; she’d instructed the chef to prepare a MIXED GRILL.

It wasn’t long before a large platter of grilled meats arrived at the table, accompanied by a number of sauces. Yael guided us through tasting each – we spoke of doneness, texture, flavour and the pleasure of being able to enjoy so many different flavours at one sitting. Everything, including the company, exceeded my expectations.

Here’s what I considered when preparing this recipe:

MEATS – This recipe is all about assortment, and in my mind the more the merrier. I suggest you always bring the meat to come to room temperature before you season it and head to grill. Doing so allows the meat to cook more evenly. You’ll see me serve this main with grilled lemons on the side which I think add a fabulous flavour boost to all grilled meat.

TECHNIQUE – My dear friend Adam gets all the praise for first discussing how to grill items on the barbecue using radiant heat. The concept is simple – allow one-half of the grill to operate while leaving the other off. Grilling on the “off” side allows us to cook meats at a higher grill temperature without flare-ups.

SAUCES – Although my first foray with MIXED GRILL involved dipping lamb into a garlic marmalade (Yael’s brilliant idea!) I opted for two equally flavourful options you may wish to make: Head HERE for my MANGO SALSA recipe, and HERE for a delicious CHIMICHURRI sauce. The third sauce I serve with this meal is KIMCHI, a Korean condiment made from spiced, pickled cabbage. Yum!

Finally, I suggest you consider patience and confidence; remember, there’s no need to rush. These meats can be cooked in sequence as I did. Cover them with a bit of tin foil to keep them warm as you move on to the next batch, then, serve them together for all to enjoy.

Four distinctly flavoured meats, grilled to perfection, served with tasty accompaniments – if you’re a meat eater, what’s not to love about a MIXED GRILL!

For more great ideas and recipes please visit us at: weekendatthecottage.com

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THANKS FOR WATCHING!

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Fine Dining Recipes

Nut-Free Granola | Bin It to Win It | Bon Appetit



Carla shows us how to make nut-free granola. Get the recipe:

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Fine Dining Recipes

WHAT I ATE IN NEW YORK CITY #1 (VEGAN AROUND THE WORLD #2)



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Fine Dining Recipes

Escargots | Snails In Garlic Butter – How To Cook Snails



Making Snails in Garlic butter is actually really easy and can be made at home with just a few ingredients. of course the hardest part sometimes is to find the snails. But snails are not just animals you can pick in your garden and cook.
In this video I will try to answer 3 simple questions, mainly:

– Where do you find snails,
– How do you cook snails
– How to eat snails.

Snails recipes are very common in Europe and even though they are known as being a real French delicacy, the Spanish people eat way more snails then the french.

you can convert the ingredients in the video with this tools:

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