Carbonara.
Carbonara.
It’s physically impossible for me say Guanciale without sounding like “go on Charlie”
Makes enough for 2
200g guanciale (pancetta is a sub)
200-220g spaghetti
5-6 medium egg yolks or 4-5 large
50g parmigiano reggiano
50g pecorino Romano
Black pepper to taste
1. Cube up the guanciale, add to a cold pan turn the heat to medium to render the fat and crisp up then strain off the fat putting to one side.
2. Toast some black peppercorns and grind them up or add to a pepper mill
3. Grate the 2 cheese then in a cold pan add the egg yolk, the cheese, as much black pepper as you like and combine well
4. Add 2/3 of the crispy guanciale and the guacianle fat mixing well
5. Cook your pasta in salted boiling water until al dente take a cup of the pasta water to use later. Remove the pasta from the water but keep the hot water in the pan.
6. Place the pan with egg mix over the hot water pan add a splash of pasta water to the mix and combine then add the spaghetti and using the indirect heat stir and combine until you have a thick velvety sauce. Add more pasta water if too thick.
7. Serve with the remaining crispy guanciale, pepper and more cheese
#carbonara #basics #pasta #roman #pecorino #italian #italianfood #egg #pepper #easyrecipe #recipe #cooking #chef #pastalover
Miso onion butter
Miso onion butter
#chefs_unity #allovertheworld #cuisine #dining #cheflife #gourmetplates #finedining #gourmetchef #foodstagram #restaurants #finedininglovers #michelinchef #foodartchef #gastronomique #estfamous #michelinstar #foodstyling #chefslife #foodartchefs #stayfocus #food24_skg #cookwithsoul #instafood #chefsofinstagram #chefpassion #chefaroundtheworld #chefstyle #cookwithlove #gastronomy
sticky toffee
sticky toffee pudding recipe for a while now and it did not disappoint, and the toffee sauce is incredible
#thebeardedfoodie #food #foodie #comfort #comfortfood #sticky #stickytoffeepudding #pudding #toffeesauce
roast potatoes
The ultimate roast potatoes cooked in Dome, At Gozney, we believe no holiday plate is complete without a roast potato. For the full recipe, head to Gozney.com (link in bio).
#ignitecreate #gozney #roastpotatoes
Basic Pizza Dough Recipe
Basic Pizza Dough Recipe
950g 00 pizza flour
50g plain flour
32g salt
590g cold water
1g dried active yeast
1. Add the water and yeast to a large bowl, give it a little stir and leave it for 5 mins
2. Add half of the flour and combine with your hand then add the remaining flour with the salt.
3. Bring together the dough so there is no patches of dry flour it’ll be a shaggy dough at this stage.
4. Add to a clean work surface to knead, this will take around 10-12 mins you’re looking for a smooth exterior on the dough. Shape this into a ball then back into your large bowl and cover with a lid or cloth.
5. After 30 mins stretch the dough and fold it back on itself twist 90 degrees and repeat 2/3 times before covering again. I like to do 4 rounds of stretch and folds with 15 min breaks in between.
6. You should have a very smooth looking dough after this process cover with the lid/cloth and rest for 1 hour minimum ideally 4.
7. Divide the dough into roughly 260g pieces of which they’ll be 6 then shape into your balls. These now go into a tray to prove and you meet a crossroads how long you want to do this for - the longer you do it the better the flavour basically. So here’s a guide.
Room temp proving 12-16 hours
Fridge prove 24-72 hours
8. If you have gone down a slower ferment in the fridge you will need the dough balls to come back up to temperature before you can stretch them I would say allow at least 3 hours for this.
9. Use fine semolina or flour to help remove the dough from the tray then straight into a bowl of semolina this your key to it not sticking. using your finger tips to start pressing the dough to form your outer crust. Remove from the semolina to continue the process on the work surface then carefully and as evenly as you can open the dough out to form your pizza shape.
10. Lightly dust the pizza peel with semolina and quickly slide under the dough, add your toppings and stretch the pizza out again to the edges of the peel best you can. Giv
Olive Oil Chips (or Fries) with a garlic mayo.
Let’s start with some myth busting - the smoke point of olive oil is 210c which means it’s perfectly capable of frying chips.
The reality - it’s a lot more expensive than vegetable or sunflower oil especially if you use EVOO
Some benefits - it’s a very tasty way to make chips think full Mediterranean holiday vibes and it’s healthier for you I guess.
More reality - you can use this oil more than once, it’s going to be good for a few Frys so albeit expensive it’s not the end of the world.
#oliveoil #mayo #garlic #cooking #fries #chips #easyrecipe #recipe
Croque Madame.
Full recipe on my website now 🫡
#croquemadame #gruyere
#cooking #chef #foryou #ad #foodie #post #asmr
Spinach and smoked pancetta spaghetti
Spinach and smoked pancetta spaghetti
#chefs_unity #allovertheworld #cuisine #dining #cheflife #gourmetplates #finedining #gourmetchef #foodstagram #restaurants #finedininglovers #michelinchef #foodartchef #gastronomique #eatfamous #michelinstar #foodstyling #chefslife #foodartchefs #stayfocus #food24_skg #cookwithsoul #instafood #chefsofinstagram #chefpassion #chefaroundtheworld #chefstyle #cookwithlove #gastronomy
Rack of venison with potato terrine and pickled blackberries
Rack of venison with potato terrine and pickled blackberries
#venison #meat #homecooking #homecook #meater #potato #frying #reversesear #butter #veggies #rackofvenison #venisonloin #basting #garlic #herbs
Caramelised Onion & Brown Butter Linguine!
Caramelised Onion & Brown Butter Linguine!! 😍🍝❤️ This looks BOMB!! Let’s make it! 🙏🏾😋 🎥 by @chefthombateman!
.
Ingredients:
2 large (or 3 medium) onions thinly sliced
1 tsp fresh thyme leaves
Pinch of salt
Splash of olive oil
80g salted butter
200-220g linguine
2 egg yolks
80g Parmesan (more for serving)
Few twists of black pepper
Zest and juice of 1 lemon
1. Soften the onions in a little Olive oil with a pinch of salt and thyme leaves, cook on a low heat and be patient they will caramelise eventually
2. Brown the butter in a pan on a medium heat then set aside
3. Cook the pasta in salted boiling water reserving 2-3 mugs full of pasta water.. always best to save more than you need.
4. Mix the egg yolks, Parmesan, lemon zest and juice with black pepper. Temper this mixture with a little pasta water by mixing it through
5. Blend the onions, brown butter and a few tablespoons of pasta water allow this to cool slightly before blending.
6. Add the pasta to a pan stir through the sauce until hot then turn off the heat before adding the egg mix. Stir and toss through adding a little more pasta water to loosen if needed
#ad #asmr #post #food #foryou
Bao.
How to make Bao.
#ad I’ve teamed up with AEG to show you this simple recipe that’s made incredibly easy with their 9000 SteamPro oven.
This makes 8 bao
Ingredients
250ml tepid water
50ml whole milk
5g dried active yeast
40g sugar
530g strong white flour
4g salt
15g baking powder
Method
1. Mix the water, milk, yeast and sugar. When combined, allow to sit for 15 mins.
2. Combine the dry ingredients and bring it together to form a dough, ensuring there are no dry flour patches.
3. Knead for approx. 10 mins until smooth.
4. Add a little oil to a bowl, add your dough and cover with a lid or towel to prove for 90 mins.
5. When doubled in size, knock back the dough and divide into 100g dough balls, roll them into balls then use a roll pin to make an oblong shape.
6. Brush with a little oil and fold, cover and prove again for 30 mins.
7. Set the steam oven to 100c or set up a pan of boiling water with a steamer basket on top.
8. Add the bao to baking parchment and steam for 12-13 mins until soft and fluffy.
9. Serve with your favourite fillings - I had teriyaki style pork, sliced cucumber, spring onions, sriracha mayo and coriander.
#bao
#foryou #food #asmr
Pan Con Tomate
Pan Con Tomate (Pa amb tomàquet) Probably my favourite summer breakfast, lunch or just a snack.
Traditionally you just rub the tomato onto simply toasted bread but this is my way and it’s proper tasty.
#foryou
Beef Fillet with Whisky Sauce, Spinach and Asparagus.
Beef Fillet with Whisky Sauce, Spinach and Asparagus.
To celebrate the launch of @hexclad Europe I was challenged by chef @hervecuisine to create a British dish inspired by the produce we have here this is what I came up with and how to make it.
Serves 2
300g spinach
50ml water
30g butter
Pinch of salt
4-6 asparagus spears
Splash of water
20g butter
Pinch of salt
Steak of your choice (I used fillet)
Salt
Garlic
Thyme
Rosemary
Butter
2 shallots finely diced
80ml whisky
500ml reduced beef stock
2 tbsp Worcestershire sauce
1 tbsp cracked Black pepper
150ml double cream
1. Make the puree by cooking the spinach quickly in a hot pan with the butter, salt and water strain off the liquid then blend with a knob of butter adding a little cooker liquour if required
2. Cook the asparagus with a little water and butter constantly moving until nicely coated and just al dente
3. Heat a pan for the steak and rub with a little oil and salt my preference for fillet is to salt it just before cooking where as rib eye for example I would salt ahead of time.
4. Build up a crust all over then add the butter, garlic, thyme and rosemary - cook to your liking for me a fillet should be rare. Rest well and reserve the basting butter
5. Using the same pan add the shallots when softened add the whisky and flame followed by the reduced beef stock, Worcestershire sauce, pepper and cream. Reduce to a sauce consistency- finish with a splash of vinegar if required
6. Brush the steak with the basting butter and season with sea salt then you’re ready to serve
Caramelised Onion and Brown Butter Linguine!
Caramelised Onion and Brown Butter Linguine!
#sauce #sauces #reels #reelsinstagram #cooking #pasta #linguine #chef #chefstable #asmr #butter
The most delicious food
The best Chef and the most delicious food
#cooking #foodie #food #foryou
Croque Madame.
Full recipe on my website now 🫡
#croquemadame #gruyere
#foodie #reels #food #cooking
A little pickled red onion on-top served with rice and Nigella seeds!
Carrots, onions, potatoes, garlic, grated apple, ginger, curry powder, chilli powder, soy sauce and chicken stock, simmered until tender and then blitzed to make a fragrant and punch thick sauce!
Egg, onion powder, garlic powder, salt and pepper to make a wet batter. Smash the breasts with a rolling pin and coat in the batter, then in panko and fry.
A little pickled red onion on-top served with rice and Nigella seeds!
#katsu #katsuchicken #katsuchickencurry #katsucurry #rice #pickledredonions #nigellaseeds #asian #japanese #asianfood #asiancuisine #japanesecuisine #curry #japanesecurry #dinner #foodinspo #discoverunder5k #foodie #foodblogger #foodporn #foodstagram #foodlover #foodphotography #foodpic #foodstyling #foodart #foodforfoodies #instachef #instagood
BREATHING
Our central chefs are BREATHING new life into their dishes hoping for that perfect 10! Tune in TONIGHT 8pm on @bbctwo to see how they do! #central #greatbritishmenu
Caramelised Onion and Brown Butter Linguine!
Caramelised Onion and Brown Butter Linguine!
#sauce #sauces #reels #reelsinstagram #cooking #pasta #linguine #chef #chefstable #asmr #butter
BBQ Spatchcock Chicken.
BBQ Spatchcock Chicken.
I can’t express the added value you get from using a brine, it’s such an easy and low effort thing to do but the results are mind blowing.
1 good quality chicken
2 litres of water
100g salt
50g sugar
2 lemons
2 heads of garlic
1 tbsp black peppercorns
5-6 sprigs rosemary
4 sprigs of rosemary
3 garlic cloves
1 red chilli
Zest and juice of 1 lemon
150ml olive oil
1. remove the back bone from the chicken by cutting down each side either with a sharp knife or scissors then flip it over and press down on the breast bone to create your spatchcock.
2. For the bone add 1/3 of the water with the rest of the ingredients gently heat to dissolve the salt and sugar. Add the remaining water and let it cool completely before adding the chicken.
3. Brining ideally for 12 hours minimum with a maximum of 24 hours
4. Remove from the brine and pat dry
5. Make the marinade by blending all the ingredients make a few nicks and slices over the chicken and add half of the marinade. You can leave this for a few hours or just cook straight away.
6. Using a medium heat on a bbq go skin side down first to build up some charred colouring then finish the other way up brushing every few minutes with the marinade. You want to be hitting 68-70c on the thickest parts of the bird then allow to rest for 20-25 mins at least
7. You could also roast the chicken in an oven using the same processes
This video was shot at the amazing @westcombesalcombe we stayed here for a special family holiday recently. Go check it out it’s literally incredible
