Commis to Sous, Episode 6🍅 Green Tomato GazpachoGazpacho:6 green tomatoes, quartered and deseeded 1 banana shallot, finely sliced1 whole cucumber, deseeded2 jalapeño chillis, stalks off, halved lengthwise3 pale green Turkish peppers1 clove of garlic2 tbsp Sherry vinegar Good olive oil1 lime, juicedSea salt1 slice of sourdough bread A large handful each of dill, wild garlic and parsley Ice cubesPepperGarnish:Handful broad beans Handful frozen green peas Small bunch dillA few wild garlic leavesLemon zestGood olive oilSherry vinegarSalt, pepper
Welcome to Breakfast Like a Chef for the final time.What were your favourites? Did we miss anything? There’s always the possibility of Season 2 😀THANK YOU so no much for getting us to 1M 🥳 We’re really chuffed you’re loving this content.Stay tuned for a chance to win £400 voucher for our new restaurant, Roe @roerestaurant After that we’ll be launching into our new series Commis Chef to Sous Chef, helping you to elevate your home cooking.Follow @herd.chefs to stay plugged in to the videos & recipes we’ll be posting.#likeachef #londonrestaurant #cooking #recipes
Breakfast Like a Chef, Episode 17🍞 Rarebit Croque Monsieur Serves four90ml milk 35ml cream infused1/2 onion, sliced 1 bay leaf1/2 tsp peppercorns 50g Butter50g plain flour125g Waste beer – Pale Ale or Guinness250g Montgomery cheddarHeaped tablespoon Dijon mustard60ml (or 4tbsp) Worcestershire sauce1 tsp red wine vinegar2 egg yolksSalt and pepper8 slices thick cut white breadGood sliced ham- enough for four sandwiches Method:1. Heat the milk and cream together with the onion, bay leaf, and peppercorns. Remove from the heat and leave to infuse while you make a roux.2. Melt the butter in a heavy-based pan, stir in the flour and cook gently for 2-3 minutes3. Strain the milk and add to the beer. Whisk this mixture into the roux a little at a time, keeping the sauce smooth. Cook for 5 more minutes. 4. Turn off the heat and add the Worcestershire sauce, 200g of the cheese, mustard and red wine vinegar followed by the egg yolks then a good grinding of black pepper. Beat well. Check for salt and add if needed. Also add any more mustard and Worcestershire sauce - you are looking for a strongly-flavoured, thick, piquant beschamel.5. Leave to cool.6. Lightly toast the bread on both sides, smear four of the slices with the cooled, thickened sauce and place a slice of ham on top, put the other slices of toast on that, more sauce and top with the rest of the sauce and reserved grated cheese.7. Put the whole thing on a baking sheet and grill until golden and bubbling
200g smoked streaky bacon chopped into small lardons150g Cooked broccoli1/4 Cabbage - finely sliced (or leftover cooked)100g leftover cooked potato 30g butter30g plain flour (plus more later)200ml milk 4 onions, finely sliced OR 50g caramelised onions from a jar100g Grated cheese (we used mozzarella) 1 Heaped tablespoon wholegrain mustard (plus extra to serve)6 eggs - 5 whole and one beaten50g cornflour100g plain flour100g Panko breadcrumbsFry the lardons in a little oil until the fat is rendered and the bacon is crispy. Remove from the pan with a slotted spoon and set aside. Add the onions to the bacon fat with a pinch of salt and once softened, turn the heat down and allow to caramelise slowly until completely soft and brown and very sweet. Stir occasionally to stop them burning. Meanwhile make a thick beschamel: melt the butter in a smallish pan, stir in the flour to form a roux and cook for a couple of minutes. Now add the milk in stages, stirring all the time to prevent lumps. Bring the sauce to a gentle simmer and cook for 10 minutes.When the onions are ready, if using raw cabbage, add to the onions and stir fry to soften for a few minutes, otherwise add the cooked cabbage along with the broccoli, potatoes and bacon, stir it all together and heat through, giving it a good mash as you go. You can add some butter to the pan at this stage if the mix seems dry. Add the cheese, mustard and beschamel, stir well and check for seasoning. This mixture is going to be wrapped around the eggs so breaking it down to a fairly smooth texture will help later. Leave to cool in the fridge.Boil five of the eggs for 5 minutes then transfer directly to cold or iced water to cool. Peel the eggs carefully (they will be quite soft!).Prepare the pané: beat the remaining egg in a medium sized bowl. Place the flour in another and the panko breadcrumbs in a third bowl. Place the cornflour in another bowl.Pour enough frying oil into a suitable pan to come up to a depth of about 12cm (
Episode 15 of Breakfast Like a Chef🥓 Scallop Bacon BapsServes 26 fresh scallops3 egg yolks 1/2 tbsp Chardonnay vinegar1/2 - 1 tsp Dijon mustardSea saltBlack pepperJuice of 1 lemon 350ml neutral- flavoured oil (vegetable or sunflower)6 rashers smoked streaky bacon1 tbsp maple syrup1 tbsp butter2 whole eggs2 crusty white rolls -halvedMethod:1. Prep the scallops as shown in the video. Put the meat back in the fridge and keep 3 of the roe to make the mayo.2. To make the mayonnaise: put the egg yolks, reserved scallop roe, vinegar, mustard, a pinch of salt, a grind of pepper, and half the lemon juice into a blender and blitz til smooth. With the motor running slowly begin to trickle in the oil, checking that it is incorporating into the roe mixture as you go. Once half of the oil is in, you can speed up the pour rate. You should have a thick, wobbly mayonnaise. Taste and see if you would like to add more lemon, vinegar or seasoning. Set aside.3. Get a good non-stick pan and fry the streaky bacon until crisp and all the fat is rendered. Tip any fat into a small bowl or egg cup, then pour the maple syrup into the pan with the bacon and allow it to bubble briefly to glaze. Remove from the pan and set aside to keep warm. Wipe out the pan with kitchen paper.4. Now cook the scallops: put the bacon fat back into the pan and heat, carefully place the scallops in on one of their flat sides. Add the rolls to the pan, cut side down, and brown briefly then remove and put with the bacon. When the scallops are nicely golden, carefully turn each onto the second flat side and add the butter to the pan, basting the scallops with it. After one minute on the second side, remove from the pan, squeeze on some lemon juice and keep with the bacon and rolls.5. Working quickly (scallops don’t wait!) get the pan straight back on the heat, break in the eggs, and fry, seasoning the tops as they cook. 6. Whilst the eggs cook assemble your rolls- smear the bottom half of each roll with a goo
Breakfast Like a Chef, Episode 14🥚 The Arnold Bennett Omelette - 200ml milk- 1 bayleaf- Half an onion, sliced- 1/2 teaspoon black peppercorns- 200g smoked haddock- 15g unsalted butter- 15g plain flour- 50g mature, hard cheese (we used Montgomery cheddar), plus extra for sprinkling, grated- 1/2 tsp dijon mustard- Dash of Worcestershire sauce- 4 eggs plus 3 egg yolks- Fresh chives, finely chopped1. Heat the milk with the bay leaf, onion and peppercorns until just simmering. Add the smoked haddock, return to a gentle simmer, cover a cook for two minutes before turning off the heat. Leave the haddock to poach in the milk for 5 mins.2. Meanwhile, melt the butter in a heavy-based pan, tip in the flour and cook for a couple of minutes, stirring all the time.1. Remove the haddock from the milk and set aside. Strain the cooking liquid to remove the spices and add it to the roux, whisking to keep it smooth. Bring to a simmer and cook for about ten minutes, until the sauce is thick and smooth.2. Meanwhile, remove the skin from the haddock with the help of a table knife and break it into large flakes with your hands, removing any bones as you go.3. Back to the sauce: add the mustard and Worcestershire sauce, then the grated cheese, stirring gently and allowing it to melt. Now check for seasoning and add salt and pepper to taste and beat in the egg yolks (it is important to do this last so the sauce has cooled a little and the yolks don’t scramble). Preheat the grill to “high”.4. You are now ready to make the omelette. Beat the eggs with a little seasoning in a bowl. Heat a 20cm non-stick pan and add a knob of butter (choose a pan that can go under the grill, or transfer the omelette once it’s made). When the butter is foaming, add the eggs. Cook over a medium heat, stirring once or twice, until the omelette is set on the bottom but wet in the middle.5. Scatter the haddock chunks on top of the omelette and spoon over the mornay sauce, ensuring all the fish is coa
Ingredients:325g mashed potato150g grated potato (parboil the potato, peeled but still whole, for 10-15 minutes until just tender. Cool and grate coarsely)150ml Milk50g melted butter3/4 tsp bicarb1 egg100g plain flour2 spring onions choppedSmall bunch chives chopped SaltPepperOil sprayTo serveA tin of baked beansFallow SrirachaMethod:1. Get all the ingredients to room temperature (this makes it easier to combine without lumps) and preheat the waffle iron to 190 degrees2. Stir, beat, whisk or mash together until well combined.3. Coat the waffle iron with oil and ladle on enough mixture to cover one side generously. Close and cook for 7-8 minutes or until golden, risen and cooked through4. Meanwhile, heat the beans, add plenty of sriracha, salt and pepper to taste.5. Serve together.
Breakfast Like a Chef, Episode 12🍞 Beans on Toast200g dried cannellini (or haricot) beans1tsp bicarbonate of soda3 shallots - finely chop two of them2 sprigs rosemary4 cloves garlic2 tins San Marzano tomatoesBunch basil2 tsps caster sugarSea saltTo finishMore olive oilLincolnshire poacher (or other hard, mature cheese)Slices of toast1. Start the night before by soaking the beans in a large container with LOTS of water (leave plenty of room for the beans to expand) and a teaspoon of bicarbonate of soda (this will heal to soften the beans and help them cook evenly)2. Drain the beans and put into a large pan (again, lots of room for expansion) with cold water to cover and then some. Peel and halve one of the shallots and two of the garlic cloves and add to the pot along with the rosemary. These will be easier to pick out later if you tie the, in some muslin before adding to the beans.3. Bring to the boil, removing any scum that comes to the surface then cover the beans and turn the heat right down and allow to simmer very gently for about an hou4. To make the tomato sauce, heat the oil in a heavy pan, add the chopped shallots and the other two cloves of garlic, finely sliced, and soften gently without colouring.5. Add the tinned tomatoes and bunch of basil and simmer for 15-20 minutes.6. Remove the basil, stir in the sugar, tomato purée and add some salt and pepper to taste. 7. Now tip the sauce into an ice bath to cool. This helps retain the bright red colour.8. Once cool, blend the sauce til smooth.9. Back to the beans, after an hour, taste a bean to see if it is soft. If you are happy with it, drain and remove the aromatics, otherwise try again after another 15 minutes.10. When the beans are ready, reheat the tomato sauce, stir in the cooked beans, check the seasoning again and serve on hot, buttered toast with a good grating of your chose cheese and a drizzle of olive oil
Episode 11 of Breakfast Like a Chef☘️ Guinness Bread 250g plain white flour250g plain wholemeal flour1 tsp salt1 tsp bicarbonate of soda 200ml buttermilk200ml guinness3tbsp Muscavado1tbsp treacleA handful rolled oatsMethod(8x4” (20x 10cm) loaf tin) Mix together muscavado, treacle, Guinness and buttermilk and leave to dissolve.Preheat the oven to 180°C.Line the tin with baking paper, oil and throw in the rolled oats to shake around and tip out, keeping the excess for the top of the loaf.Place the dry ingredients in a large a bowl, make a well in the centre and stir in the buttermilk mixture.Use a spatula to ensure all the flour is well incorporated then tip into the loaf tine, pressing into the corners.Level the top, sprinkle on the oats and make a long cut down the middle.Into the oven for about an hour (check after 45 mins) until a skewer comes out clean and the loaf sounds hollow when tapped on the underside.#stpatricksday #guinness #irish
Episode 10 of Breakfast Like a Chef🍗 🧇 Chicken & WafflesIf you want the crispy crag you only get on our @fowlrestaurant chicken, this is how to do it at home.
Breakfast Like a Chef, Episode 9🫛 No Avo ToastCurrently on our menu at @fallowrestaurant”.500g Courgettes, halved lengthwise and finely sliced50ml Rapeseed oil4 cloves finely sliced garlic60g Chives, choppedSea SaltFreshly ground pepper80g Coriander, separated into leaves and stalks and chopped200g thawedZest and juice of one lime1. Heat the oil in a medium sized pan and add the courgettes with a pinch of salt. Cook for 5 minutes, stirring frequently over medium heat until they are extremely soft but are not browned. They must stay bright green.2. Sit a large metal bowl on top of an ice bath, ready to cool the mixture.3. Now add half the chives, the coriander stalks, garlic, and some more salt and pepper to the courgette pan and continue to stir and cook for a minute or two until just soft.4. Tip the whole lot into a blender and blend on high speed until really smooth.5. Once smooth, pour the purée into the metal bowl, leaving it over the ice and stir till cold. - this will help retain the beautiful green colour.6. When ready to serve, season with fresh lime juice, lime zest and stir in the fresh peas, chopped coriander leaves and the rest of the chives.7. Serve on top of toasted sourdough with goats’ curd and topped with caramelised walnuts and pea shoots.
Breakfast Like a Chef, Episode 8🥐 Pain Perdu- 200ml whole milk- 200ml double cream- 3 eggs- 75g dark marmalade (plus extra)- 1 tsp vanilla extract- Pinch of salt- 300g croissants, brioche or a mixture of leftovers- 70g melted butter**To serve**- 2 tbsp muscavado sugar- 2 tbsp whisky- 100g clotted cream- Butter for frying- More marmalade1. Bring the milk and cream to a simmer.2. Put the marmalade, eggs, vanilla and salt in a blender and whizz.3. Pour the hot milk over the eggs whilst whisking. Once fully combined leaveto cool a little. Line the sides and bottom of your loaf tin with baking paper and oil lightly.4. Preheat the oven to 160 degrees and place in a Bain Marie (you will need a deep roasting tin big enough to hold the loaf tin with enough hot water in to come halfway up the sides).5. Melt the butter. Crumble or break up the left brioche and place in a large bowl. Pour over the butter and stir to coat, now pour on the custard and combine well.6. Tip the pudding mixture into the mould / loaf tin and press down with moderatepressure. Cover in foil, taking care to crimp to seal well around the edges and place in the Bain Marie.7. After one hour have a look at the pudding, if it is nearly set (doesn’t wobble too much when you shake it) take it out, or if it needs a little longer, try again after 15 minutes. It will continue to set a little as it cools.8. Place a heavy weight on top and leave to cool. (You can speed this up using an ice bath, or leave overnight in the fridge.)9. In a small bowl, mix together the muscavado and whisky. Leave the sugar to dissolve and break down any lumps. When ready, beat the clotted cream and stir in the whisky and sugar syrup until blended. Chill until ready to eat.10. When you are ready to eat, remove the pudding from the tin and slice.11. Heat a little buttery in a non-stick frying pan and gently caramelise the slices of pudding on both sides. Melt in a spoonful or two more marmalade and baste the pudding slices with the
