Method

1. 1Grainy caramel: Caramelize the sugar correctly
2. 2Melt sugar and glucose syrup into a golden syrup.
3. 3If the final caramel later on turns grainy, the sugar has crystallized instead of of staying smooth.
4. 4Avoid crystallisation by NOT whisking while the sugar is melting - only gently swirl the pan.
5. 5Bitter caramel: Cook the caramel to the right color
6. 6Cook the caramel to 180°C - 185°C a golden amber color.
7. 7Cooking it less will give a too mild caramel flavor, while cooking it too long will make it taste bitter.
8. 8Seized caramel: Add the cream correctly
9. 9Making a good caramel is all about avoiding a big temperature difference.
10. 10That’s why the milk and cream need to be hot, before adding them to the caramel.
11. 11If the caramel turns hard and sticks to the whisk when you add the cream, the cream was too cold.
12. 12Add the hot cream gradually while whisking to avoid hard lumps.
13. 13Caramel texture: Cook it to the right temperature
14. 14If the caramel cooked too low, the caramel will stay runny. If it’s cooked too high, it can become too firm.
15. 15I cook the caramel to 110°C for a pipeable texture, blend in room-temperature butter, and let it cool until pipeable.

Ingredients

• 7g jasmine tea
• 5g pink peppercorns
• 250ml water at 200 degrees Fahrenheit
• 225g jasmine peppercorn tea (this will be how much is left after steeping)
• 150g peach nectar
• 45g ume plum syrup
• 25g lemon juice
• 1g vanilla paste
• 12 drops 25% saline
• 150g oat milk

Method

1. 1Steep the jasmine tea and peppercorns in the preheated water for 3 minutes before straining it and adding it to the rest of the base ingredients.
2. 2Combine all the ingredients except for the oat milk in a carafe and stir to combine. In a separate carafe or cambro, add the oat milk and then pour the tea and juice mixture into it. Allow it to sit and form small curds for 15 minutes. Pour the curdled mixture through a coffee filter and let it fully filter through. Repeat the process by pouring the once-clarified liquid back through the bed of curds for a secondary finer filtration. Repeat again if the milk punch is still cloudy. Fully chill the milk punch before serving over ice.

Crust

• 200 g flour
• 75 g sugar
• 75 g cold butter
• 1 egg
• 1 tsp baking powder
• Pinch of salt

Filling

• 750 g Greek yogurt, 5% fat
• 150 g sugar
• 3 egg yolks
• 2 packets vanilla pudding powder
• 1 packet vanilla sugar
• Juice of 1/2 lemon
• 150 ml avocado oil
• 500 ml milk

Meringue

• 3 egg whites
• 100 g sugar

Method

1. 1Mix the crust ingredients, press into the base and sides of a parchment-lined 26 cm springform pan, and chill.
2. 2Mix the filling ingredients until smooth and pour over the chilled crust.
3. 3Bake on the middle rack at 180°C with conventional top and bottom heat for 45–50 minutes. The centre should remain slightly jiggly.
4. 4Ten minutes before the cake finishes baking, whip the egg whites while gradually adding the sugar; continue to stiff peaks.
5. 5Spread the meringue evenly over the cake and bake for another 15–20 minutes, until lightly golden.
6. 6Gently poke holes across the meringue, return the cake to the switched-off oven with its door slightly open, and rest for about 15 minutes.
7. 7Cool completely at room temperature, then cover and refrigerate overnight so the characteristic golden droplets form.

Beef and curry base — 5 to 6 servings

• 600 g Japanese wagyu short ribs
• 20 g vegetable oil
• 100 g carrot
• 15 g garlic
• 30 g Japanese leek
• 500 g red wine
• 100 g onion (about 1/2 onion; optionally caramelized first)
• 20 g butter
• 100 g tomato (about 1/2 tomato)

Spice blend

• 2 g turmeric
• 2 g cayenne pepper
• 8 g ground cumin
• 4 g ground coriander
• 0.2 g dried dill
• 0.2 g dried tarragon
• 0.2 g dried oregano
• 0.2 g dried sage
• 0.2 g dried rosemary
• 0.2 g dried thyme
• 0.2 g dried basil
• 0.2 g dill seed
• 0.2 g marjoram
• 0.25 g licorice
• 0.25 g clove
• 0.5 g Kampot white pepper
• 0.5 g Malabar black pepper
• 0.25 g allspice
• 0.25 g savory
• 0.25 g fenugreek

To finish

• 15 g flour (optionally toasted until light brown)
• 800 g beef stock
• 20 g dark chocolate
• 15 g honey or maple syrup
• 30 g apple purée
• 30 g espresso
• 15 g fruit jam
• 3 g salt
• 120 g light cream, optional for a cream curry
• 20 g light cream, optional for plating

Beef stock note

• 1.2 kg beef bones
• 3.5 L water

Published method

1. 1For the beef stock, blanch the beef bones, add the water, and simmer for 4–6 hours, reducing to about 1.2 L.
2. 2The caption suggests caramelizing the onion and toasting the flour to a light brown before adding them, if desired.
3. 3Combine the curry base, spice blend, stock, and finishing ingredients except the beef and optional cream. Simmer gently for 1 hour.
4. 4Add the beef and simmer gently for 1–1.5 hours, until the mixture reaches a sauce-like consistency.
5. 5For a cream curry, add the 120 g cream at the end. Use the remaining cream for plating if desired.

Sauce recipe is

• 1/4 cup fish sauce
• 2tsp lime juice
• 2 tsp rice vinegar
• 1/4 cup water
• 2 tbsp sugar
• Chopped garlic and chili paste :)

Ingredients

• 1kg Tomatoes, hulled, finely chopped, and well drained
• ½ Courgette, grated and squeezed dry
• 1 Onion, finely chopped
• 3 Spring onions, finely sliced
• A Large handful of fresh mint, finely chopped
• 1 Tbsp chopped fresh parsley, basil, or dill
• ½ Tsp cumin
• 3 Tsp dried oregano
• 2 Tbsp breadcrumbs
• 50g cornflour
• 75g Plain flour
• 1 Tsp baking powder
• 100g Crumbled Feta (Optional)
• Salt and black pepper, to taste
• vegetable oil, for frying

Method

1. 1Preheat the oven to 180°C.
2. 2Mix sugar, egg whites and salt.
3. 3Add the flour, then the melted butter until you get a very liquid dough.
4. 4On a baking sheet covered with baking paper, spread the dough very thinly (until smooth)
5. 5Bake for 8 to 10 minutes: The dough must be well brown.
6. 6At the oven outlet, let it cool → it becomes very crispy.
7. 7Crumbs by hand: you get your paper

Ingredients

• 1 pre-prepared tart shell
• 750 ml milk
• 100g sugar
• 2 whole eggs
• 15g corn flour
• 15g AP flour
• Pinch of salt
• 50g Butter
• Cinnamon for dusting

Method

1. 1Heat milk over the stove until barely simmering, remove from heat.
2. 2Whilst milk is heating, mix together eggs, sugar, both flours and salt in a bowl, whisk together until combined.
3. 3Slowly pour half the hot milk into the egg mixture while whisking to temper the eggs
4. 4Pour mixture back into the saucepan on the stove and cook over medium heat while stirring constantly
5. 5Once thickened completely, whisk in the butter, then pour into the prepared tart shell.
6. 6Work quickly to smooth custard into tart shell, as a skin will form very quickly as it cools.
7. 7Allow to cool for half an hour at room temperature before dusting with cinnamon and transferring to the fridge to set (minimum 3 hours)

What I used for 1 serving

• 1 duck leg

The Chili Paste

• 3 dried chilies
• 3 garlic cloves
• 1 shallot

The Stir-fry Aromatics

• 1/2 lemongrass stalk, chopped
• 3 g galangal, chopped
• ½ shallot, sliced
• 1 pinch salt

The Dressing

• ½ lime
• 1 tsp fish sauce
• 1 tbsp toasted rice powder
• 1 tsp chili flakes
• 1 culantro leaf, chopped
• 1 green onion, chopped
• 1 shallot, sliced fresh

The Crispy Topping & Garnish

• 5 kaffir lime leaves
• 3 dried chilies
• 1 tbsp crispy fried onions or crispy garlic

How I made it

1. 1Debone the duck leg and separate the skin from the meat. Slice the skin into small pieces, then mince the duck meat finely using a knife.
2. 2Render the duck skin pieces in a pan over medium heat until they are completely crispy. Remove the crispy skin and set it aside, keeping the rendered duck fat in the pan.
3. 3In a dry pan, toast the chili paste ingredients (3 dried chilies, 3 garlic cloves, and 1 shallot) with a small splash of water until deeply fragrant, then pound them together in a mortar and pestle to make a paste.
4. 4In the pan with the rendered duck fat, fry 5 kaffir lime leaves and 3 whole dried chilies until crisp, then set them aside for the topping.
5. 5In that same pan with the remaining fat, sauté the stir-fry aromatics (chopped lemongrass, galangal, and half of the sliced shallot) until fragrant. Add the minced duck meat, the pounded chili paste, and a pinch of salt. Cook until the duck is fully done.

Ingredients

• 1/4 cup verjuice
• 1 tablespoon white wine vinegar
• Finely diced eshallot or white onion
• Pinch of saffron
• 100g diced COLD butter
• Finely chopped chives
• Salt and pepper

Method

1. 1Add everything except the butter and chives to a small pot and simmer until reduced by 3/4. Add in cold butter cubes 1-2 at a time while whisking. You’ll create a glorious sauce once all the butter emulsifies. Mix in chives before serving.

Chicken wings and water brine

• 400g chicken wings (about 10)
• 2 chunks fresh ginger
• 1 head garlic
• 1/2 onion
• 15g salt
• 15g white sugar
• 15g salt-baked chicken seasoning powder (鹽焗雞粉)
• 1000ml water

Crisp batter

• 5g plain flour
• 10g cornstarch
• 5g glutinous rice flour
• 5g crispy frying powder
• 5g baking powder
• 15g wheat starch (澄面)
• 135g egg whites (about 4–5 eggs)
• 15g maltose
• A very small dash of dark soy sauce

To finish

• Neutral cooking-oil spray, as needed

Brine the wings

1. 1Blend the ginger, garlic and onion into a coarse aromatic paste.
2. 2Put the paste in a bowl and add the salt, sugar, salt-baked chicken seasoning powder and water. Stir until evenly combined.
3. 3Submerge the chicken wings, cover and refrigerate overnight, about 8 hours.

Make the crisp batter

1. 1Combine the plain flour, cornstarch, glutinous rice flour, crispy frying powder, baking powder and wheat starch.
2. 2Combine the egg whites and maltose, warming the maltose with your hands until it dissolves. Add a very small dash of dark soy sauce.
3. 3Add the dry mixture to the egg-white mixture. Blend for about 20 seconds using a blender, food processor or by pressing it through a fine strainer, until you have a thin, smooth batter.
4. 4Cover and refrigerate for 2–3 hours. The batter will separate while resting, so stir it thoroughly and skim off the surface foam immediately before use.

Prepare the wings

1. 1Rinse the brined wings clean.
2. 2Pour boiling water over the skin to scald it briefly, then dry the wings very thoroughly with kitchen paper.

Air-fryer method

1. 1Dry the wings in the air fryer at 50°C for 20 minutes, or until the surface is dry. Air-fryer power varies, so judge this by the skin rather than the clock alone.
2. 2Brush a thin coat of crisp batter over both sides and dry at 50°C for 10 minutes.
3. 3Apply a second thin coat and dry at 50°C for another 10 minutes.
4. 4Apply the third and final coat and dry at 50°C for 30 minutes. The drier the coating becomes at this stage, the crisper the finished wings will be.
5. 5Spray the surface evenly with oil. Cook at 100°C for 10 minutes, then 150°C for 10 minutes, and finally 200°C for 5 minutes to crisp and colour.

Brownie

• 1/4 cup unsalted butter, melted
• 1/4 cup brown butter
• 1/4 cup granulated sugar
• 1 egg, room temperature
• 1 tsp vanilla extract
• 1/4 cup all purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/8 tsp baking powder
• 1/8 tsp salt

Mochi

• 1/2 cup glutinous rice flour
• 2 tbsp cornstarch
• 1/2 cup milk
• 1 tbsp sugar
• 1 tbsp unsalted butter, room temperature

Cheesecake

• 16oz cream cheese, room temperature
• 1/2 cup sugar
• 3 large eggs, room temperature
• 2 tbsp corn starch
• 1 tsp vanilla extract
• 1 cup heavy cream

Method

1. 1Bake brownie at 350 F for 15-18 min, then bake again at 400 F for 40-45 min
2. 2Chill for 4 hours or overnight

Ingredients

• 1 frozen basa
• 3 tbsp water
• 50g tapioca starch
• 50g rice flour
• 1/2 tsp salt
• 1/2 tsp sugar
• 100g hot water
• 1/2 cup chicken stock
• 3 tbsp soy sauce
• 1 tbsp sugar

Method

1. 1Slice into chunks then blend until a white opaque paste is formed. Add water tablespoons at a time if caught in blender/food processor. No more than 3 tablespoons.
2. 2Add all dry ingredients into a separate bowl, combine before adding hot water in one go to form slurry. Blend with fish until homogenous.
3. 3Wipe surface and adhere one large sheet of cling film. Spray or brush a thin layer of oil to prevent sticking. Spread fish mixture into a 1-2mm layer before decorating with scallions and dried shrimp. Spray or brush a thin layer of oil on top before enclosing with another sheet of cling film. Fold and poach in just shy of simmering water for five minutes.
4. 4Combine in a saucepan and stir over medium heat until sugar dissolved.
5. 5Serve with scorched oil and seasoned soy sauce.

Ingredients A

• 1.6kg of beef brisket or beef chuck, diced into 4cm chunks
• 800ml of coconut cream
• 400ml of coconut milk
• 1 tbsp of chicken powder
• 1 tbsp of Sugar
• 2 tsp of salt
• 4 tbsp of palm sugar
• 1 cup of vegetable oil for stir fry
• 1/2 cup of kerisik (Toasted Desiccated Coconut)

Ingredients B, to blend

• 100g of chili
• 15 cloves of garlic
• 3 medium onions, chopped
• 30g of ginger, cut into small pieces
• 30g of turmeric, cut into small pieces
• 6 candlenuts
• 30g of galangal, cut into small pieces
• 4 stalks lemongrass, chopped
• 100ml of vegetable oil or more, to blend

Ingredients C

• 5 bay leaves
• 8 kaffir lime leaves
• 4 lemongrass, chopped
• 8 cloves
• 3 cinnamon sticks
• 4 cardamoms
• 4 star anises

Seasoning

• 2 tsp of coriander ground
• 2 tsp of turmeric ground
• 2 tsp of white pepper
• 2 tsp of cinnamon
• 11.Serve with hot steamed rice and enjoy!

Steps

1. 1Cut the beef into 4cm chunks and do not cut the beef into smaller pieces as they will break down during the cooking.
2. 2Add all of the Ingredients B in a blender or food processor. Then, blend it or give it a blitz until all the become a thick paste.Set aside
3. 3In the heavily-bottomed pan, heat the vegetable oil over medium-high heat.
4. 4Then, pour the paste (from Ingredients B into the pan and cook the paste until fragrant for 2 minutes.
5. 5Add the “Ingredients C” to the pan and stir to mix.
6. 6Next, add the “Seasoning” and followed by chicken powder, sugar and salt to the pan. Cook the paste until fragrant (the paste will change color to red-brown ish)
7. 7Add the beef to the pan and cook the beef until it is lightly browned.

Ingredients

• 350 g banana without skin
• 1.75 g amylase
• 1.5 g pectinex
• Pinch ascorbic acid
• 1.5 oz Nikka Coffey Malt
• 5 oz Butter Monochrome
• 1 oz Banana Water
• 125 or less oz vanilla liqueur

Method

1. 1Blend banana with Amylase and ascorbic acid, then cook sousvide at 149 F for 3 hours. Place in an ice bath and let it come to body temperature, ~90 F. Add pectinex, stir, and wait an hour, then pour through a filter to extract the banana water.
2. 2Combine all ingredients in a mixing glass, stir with ice, then serve over a large cube. Garnish with a banana palmier.

Ingredients

• 21 day dry aged pekin duck, budosansho duck jus

Ingredients

• 7.5g jasmine pearls
• 500ml hot water
• 75g sugar
• 2.5g citric acid
• Butterfly pea flowers, to color
• 1 can guava juice
• 3 g Xanthan gum
• 1.8 g Methocel F50

Cocktail

• 3 oz jasmine cordial
• 1.5 oz gin
• 0.25 oz elderflower liqueur

Method

1. 1Steep jasmine pearls in hot water for 10 minutes, then strain. While warm, stir in sugar and citric acid until dissolved. Add butterfly pea flowers and stir until the cordial shifts into a deep purple.
2. 2Blend with a milk frother until aerated, then add to a whipper. Charge with N2O and refrigerate for 2 hours.
3. 3Stir with ice, strain over a large cube, and top with guava foam.

Nori dressing

• 1 egg yolk
• 1/2 spoon nori crumble, as published
• 50 g vinegar
• 100 g oil
• Sugar, to taste
• Salt, to taste

To assemble

• Cooked soba noodles
• Soy sauce, to season the noodles
• Smooth nori cream
• Cooked mussels
• Perilla leaf sprouts

Method

1. 1Whisk the egg yolk with the nori crumble and vinegar, then slowly emulsify in the oil. Season the dressing with sugar and salt to taste.
2. 2Season the cooked soba lightly with soy sauce and arrange it in a bowl.
3. 3Spoon the smooth nori cream over the noodles.
4. 4Dress the mussels with the nori dressing, arrange them over the soba, and finish with perilla leaf sprouts.
5. 5The creator does not publish the separate nori-cream formula in the caption or visible comments; use the original reel for that visual component.

Ingredients

• Price: ~£2.99 per 1kg
• Protein: 12.5%
• W-Rating: 270-290
• The Recipe 🍕
• 150g Sourdough Starter
• 638g Caputo Nuvola Flour
• 389g Water
• 25g Extra Virgin Olive Oil
• 10g Honey
• 10g Salt

Fish

• 1 fine striped-bass fillet
• Butter, for basting
• Salt, to taste

Saffron beurre blanc

• About 100 ml white wine
• About 150 ml water
• A generous pinch of saffron
• Thyme
• Rosemary
• Lemon juice, to taste
• About 150 g cold butter, cubed
• 1 tbsp salmon roe

Fried zucchini flowers

• 3 zucchini flowers
• Flour, as needed
• Very cold sparkling water, as needed
• Vegetable oil, for frying

Saffron beurre blanc

1. 1Combine the saffron, water, white wine, a little lemon juice, thyme, and rosemary in a small pan. Reduce by two-thirds at a gentle simmer.
2. 2Strain and return the reduction to the pan over low heat. Whisk in the cold butter a few cubes at a time. Turn off the heat before adding the last of the butter, then continue whisking until emulsified.
3. 3Fold in the salmon roe, adjust the seasoning, and serve immediately.

Zucchini flowers and fish

1. 1Mix flour with enough very cold sparkling water to make a thin batter. Remove the pistils from the zucchini flowers, dip them briefly in the batter, and fry at 170°C until lightly golden and crisp.
2. 2Sear the bass skin-side down in a hot pan. Turn as needed and baste with foaming butter until just cooked.
3. 3Plate the fish with the saffron beurre blanc and fried zucchini flowers.

Ingredients

• 600g skin-on, bone-in chicken thighs
• 1½ tbsp light soy sauce
• 1½ tbsp oyster sauce
• 1½ tbsp fish sauce
• 1 tbsp dark soy sauce
• 1 tsp sugar
• 3 garlic cloves, minced
• 1 knob ginger, grated
• Zest + juice of 1 lime
• 1 stalk lemongrass, finely chopped
• 1 tbsp oil
• 2–3 Thai chillies
• 1 tbsp Thai red curry paste
• ½ cup coconut milk
• 2–3 kaffir lime leaves (optional)
• Thai basil
• Crispy fried eggs with runny yolk

Method

1. 1Sear the marinated chicken thighs skin-side down in a pan over medium-low heat until golden and crispy.
2. 2Flip and cook through, around 6–8 minutes each side. Set aside to rest.
3. 3In the same pan, add Thai chillies and red curry paste. Sauté until fragrant.
4. 4Pour in the coconut milk, add kaffir lime leaves and Thai basil, then simmer until slightly reduced.
5. 5Serve over steamed rice with the curry sauce underneath, sliced chicken on top, and finish with a crispy fried egg 🤤
6. 6✨ Smoky charred chicken, creamy coconut curry & that runny yolk… unreal combination.

Ingredients

• 2 potatoes
• 4 soft-boiled eggs (one is topping)
• Half cucumber
• Bacon
• (Dressing)
• 2 tbsp of Greek yogurt
• 2 tbsp of mayonnaise
• 1 tbsp of mustard
• 2 tbsp of milk
• Black pepper
• In a pot, Add water enough to cover 4 eggs completely
• Bring to a boil
• Carefully add eggs in a pot and cook for 6 minutes
• Take them out to the ice water and leave for about 5-10 minutes

Method

1. 1Soften potatoes
2. 2Make soft boiled eggs
3. 3Slice cucumber and add a bit of salt and leave it for about 5 minutes to squeeze out the water
4. 4Make crispy bacon
5. 5Make dressing in a bowl
6. 6In a dressing bowl,
7. 7Smash potatoes and boiled eggs
8. 8Topped with soft-boiled egg and sprinkle some black pepper
9. 9Enjoy🫶🫶🫶

Ingredients

• 8 eggs (@peteandgerrys )
• 10 tbsp melted & unsalted butter.
• 1 sleeve ritz crackers or golden rounds.
• 2 tbsp chives + a lot more for topping.
• 8 oz cream cheese.
• 4 oz creme fraiche.
• 1 shallot (brunoise).
• 1/2 tsp onion powder.
• 1/4 tsp white pepper.
• 1 lemon (zest).
• Caviar to taste (@imperiacaviar )

Directions

1. 1Add your eggs to boiling water for 8 minutes. Shock in ice water for 15 min before peeling and halving. I want the whites fully set and the yolks semi-runny and tender.
2. 2Add the crackers to a food processor and pulse until semi pulverized. Add in 7 tbsp melted butter and the chives. Pulse until incorporated.
3. 3Line your springform pan (I'm using an 8 in) with 2 overlaping layers of plastic wrap.
4. 4Press the crackers really well and set in the fridge for about 30 min.
5. 5Whip the cream cheese with the lemon zest, white pepper and onion powder until smooth and set aside.
6. 6To the food processor add in the eggs, 1 tbsp of the cream cheese, a pinch of salt, remaining melted butter and pulse until semi smooth. Add in shallots and pulse 1-2 times until incorporated. Add black pepper to taste and adjust salt.

Ingredients

• You need to add 100ml white wine to the bag before sealing to create the steam.

For the peppercorn sauce

• Once reduced add 200ml fish or chicken stock and reduce this by 2/3.
• Happy cooking
• Adam x

Method

1. 1Add back the juices from cooking your skate. Now add 50ml double cream, bring to the boil and finish with the green peppercorns, chopped parsley, and serve with the fish.
2. 2Firstly, sweat down 2 diced shallots in a knob of salted butter. Add 1 tsp crushed black peppercorns and continue to cook, now add 120ml red wine vinegar and reduce this fully.
3. 3Now add 50ml double cream, bring to the boil and finish with the green peppercorns, chopped parsley, and serve with the fish.

Ingredients

• 2 pork belly slices
• 1 stalk green onion whites
• 2 knobs of ginger
• 1tbsp salt
• 1tbsp cooking wine

dressing

• 1 shallot
• 1/2c cilantro
• 2tbsp toasted rice powder
• 1tbsp chili paste (i used @bahnhao jeow)
• 2tbsp fish sauce
• juice from 2 limes
• 1/4c pineapple juice
• 2tbsp sugar
• 1tbsp sweet soy sauce (can sub reg soy)
• 1/4c oil from the pork belly
• pho noodles
• lettuce

Method

1. 1boil pork belly in ginger, green onion, salt and cooking wine for 30 mins then pat dry -sear pork belly on all s ides until its nice and crispy/charred then slice -to make the dressing, add all the seasonings listed and then the noodles and give it a good mix -assemble the pork in a bowl with the noodles and serce with a side of lettuce + enjoy!

Pasta recipe

• 375g 00 flour
• 125g semolina
• 4g salt
• 125g yolks
• 125g whole eggs
• 20-30g saffron infused milk
• 25g extra virgin olive oil

Method

1. 1Mix the flour, semolina and salt on your work surface, then form a mound and make a well in the centre.
2. 2Add the eggs, yolks, saffron milk and olive oil. Bring everything together, then knead for 5–10 minutes until you have a smooth dough.
3. 3Wrap the dough in a ziplock bag or cling film and rest it in the fridge for at least 4–5 hours, or freeze if not using the next day.
4. 4It takes a bit of practice to get the feel of the dough right. You’re looking for a firm but smooth texture. If it feels too dry, you can add a tiny bit of water, but it’s easier to manage by holding back about 10% of the flour to begin with. That way, you can add a little more flour as needed if the dough turns out too soft or sticky.

Lamb

• 1 bone-in leg of lamb
• 80 g mustard powder
• 20 g salt
• 10 g black pepper

Balsamic glaze

• Reserved lamb juices
• 300 ml balsamic vinegar

Crisp garnish

• 30 g yellow mustard seeds
• 30 g caraway seeds
• About 2 cups mint leaves
• About 2 cups parsley leaves
• Neutral oil, for deep-frying
• Salt, to taste

Slow roast

1. 1Cut around the shank and score the lamb’s fat cap.
2. 2Combine the mustard powder, salt, and black pepper. Sift the rub over the lamb and work it into the scored meat.
3. 3Wrap the lamb tightly in foil and set it in a roasting tray.
4. 4Cook in a 60°C / 140°F oven until the centre reaches 57°C / 135°F, about 12–24 hours. The longer cook produces more tender meat.
5. 5Remove the lamb and strain the roasting juices into a saucepan.

Glaze, garnish, and finish

1. 1Add the balsamic vinegar to the lamb juices and reduce by about two-thirds, until the glaze coats a spoon.
2. 2Heat the frying oil to 150°C / 300°F. Fry the mustard seeds, caraway seeds, mint, and parsley until dry and the bubbling stops, then drain.
3. 3Increase the oven to 260°C / 500°F. Roast the lamb for 5–10 minutes, until browned and crisp.
4. 4Season to taste, coat with the warm balsamic glaze, and finish generously with the crisp seeds and herbs.

Ingredients

• 2 oz Gentian Amaro @lofiaperitifs
• 1 oz Faccia Bruto Centerbe @faccia_brutto_spirits
• 1.5 oz Acid Adjusted Fluffy Sumo Juice
• 3/4 oz Sumo Oleo
• Pinch of salt
• Optional: Tajin garnish

Method

1. 1Add all ingredients to shaker and shake with ice, strain out ice and dry shake or use frother to whip up.

For 1 serving

• 3 egg yolks
• 100 g Parmesan
• 50 g perilla leaves
• 40 g nori powder
• 100 g bacon
• 1 serving ramen noodles

Method reconstructed from the reel

1. 1Cook the bacon until browned and crisp, then reserve it.
2. 2Cook the ramen noodles and reserve a little of their hot cooking water.
3. 3Combine the egg yolks, Parmesan, perilla leaves, and nori powder into the carbonara base.
4. 4Away from direct heat, toss the hot ramen with the carbonara base, loosening it with reserved cooking water until glossy and creamy.
5. 5Fold through or finish with the bacon and serve immediately.

Ingredients

• 40g dried Kashmiri chillies
• 40g dried spicy chillies
• 80g shallot
• 40g garlic
• 25g shrimp paste
• 30g dried anchovies
• 30g tamarind pulp
• 70g dark palm sugar
• 1 cup neutral oil

Water

• Salt (approximately 1 tsp)

Ingredients

• 1 Chicken
• 1 Bulb of Garlic
• Olive Oil
• Salt
• 2 Egg Yolks
• 1 Tbsp Dijon Mustard
• 40g White Wine Vinegar
• 1/2 Lemon Juice
• 1 Raw Garlic Clove
• 200g Vegetable Oil
• 100g Olive Oil
• 2 Anchovies
• Parmesan, to taste
• Salt, to taste
• Black Pepper, to taste

Method

1. 1Preheat the oven to 200°C
2. 2Season to taste with extra lemon, parmesan, salt and pepper.

Beef broth — 6 servings

• 1.8 kg beef bones
• 1.2 kg beef brisket
• 5.2 L distilled or mineral water, preferably soft water
• 15 g rock sugar
• 20 g salt, or about 1% of the finished broth weight
• 10 g Vietnamese fish sauce, or about 0.5% of the finished broth weight

Spice sachet

• 1 g red Sichuan peppercorns
• 1 g green Sichuan peppercorns
• 3 g star anise
• 3 g cassia bark
• 1 g bay leaf
• 3 g white cardamom
• 3 g licorice root
• 2 g tsaoko (black cardamom)
• 3 g dried mandarin peel
• 5 g red dates
• 3 g xiang guo (Chinese aromatic spice)
• 3 g goji berries

Optional seasonal herbs

• Spring: 1 g astragalus root
• Summer: 2 g Solomon’s seal, 1 g chuanxiong rhizome, and 1 g amomum fruit
• Autumn/winter: 3 g dried longan, 1 g Chinese angelica, 2 g Chinese yam, 1 g codonopsis root, 2 g angelica dahurica, 1 g sand ginger, and 1 g costus root

Aromatic soy sauce

• 35 g light soy sauce
• 35 g dark soy sauce
• 35 g water
• 4 g Maggi seasoning
• 3 g white sugar
• 25 g Chinese slab sugar
• 3 g rock sugar
• 5 g shallot
• 5 g scallion
• 1 g coriander

For each bowl

• 60 g yi mein noodles
• 200 g cooked brisket
• Aromatic soy sauce, to taste
• 2 g butter
• 200 g clear beef broth
• Sliced scallion, to finish

Method

1. 1Simmer the beef bones in 5.2 L water for 6 hours, reducing the liquid to about 2.8 L.
2. 2Add the spice and herb sachet, beef brisket, and rock sugar. Simmer gently for another 2 hours, reducing to about 2 L.
3. 3Turn off the heat, cover, and leave to infuse for 4 hours.
4. 4Bring the broth back to a boil and season with the salt and fish sauce.
5. 5Cook the noodles and assemble each bowl with brisket, aromatic soy sauce, butter, hot broth, and scallion.

Ingredients

• Makes 4 servings of 250 g each
• ~ 347 Kcal | 20 G P | 25 g F | 12 g C per serving
• Ingredients (using ~500 g bone-in chicken)
• Nut & coconut paste
• 10–15 cashews
• 10 almonds
• 3 tbsp desiccated coconut
• Water, as needed

Marinade

• 500 g bone-in chicken
• ½ cup thick curd
• 1½ tbsp ginger-garlic paste
• 2–3 slit green chilies
• 1 cup browned onions
• Handful mint leaves
• Handful coriander leaves
• 1 tbsp green chili sauce
• 1 tbsp red chili sauce
• 2 tsp dark soy sauce
• ¼ tsp turmeric powder
• 2–3 tbsp Kashmiri chili powder (for color - adjust acc to spice)
• 1 tbsp coriander powder
• 1 tsp garam masala
• Salt & pepper to taste
• 1 tbsp lemon juice
• 2 tsp ghee
• For cooking
• 1 tbsp neutral oil

Method

1. 1Blend cashews, almonds, desiccated coconut, and water into a smooth paste.
2. 2In a large bowl, combine the nut paste with all the marinade ingredients.
3. 3Add chicken and coat well.
4. 4Heat oil in a heavy pan. Add curry leaves and let them crackle.
5. 5Transfer the entire marinated chicken into the pan. Cook on low–medium heat, covered, for 40–45 minutes, stirring occasionally so the masala doesn’t burn.
6. 6Once oil separates, the gravy deepens to a darker red, and the chicken becomes tender and almost fall-off-the-bone, add fresh cream and chopped coriander. Switch off heat.
7. 7Rest for 10 minutes before serving. Serve with soft roti or rice.
8. 8

Ingredients

• 3.5 lb russet potatoes (peeled and grated).
• 1/2 cup heavy cream (shamrock)
• 1/2 cup duck fat or clarified butter.
• 4 garlic cloves.
• 1 rosemary sprig.
• 1/2 tsp white pepper.
• 1/2 tsp kosher salt + more for sprinkling.
• 8 egg yolks.
• 8 oz cream cheese (tillamook, room temp).
• Zest of 1 lemon.

Directions

1. 1Add the duck fat to a saucepan with the garlic cloves and rosemary sprig. Let it come to a slow simmer and then turn to low. Let it sit for 10 min and turn the heat off. Let the garlic and rosemary infuse the fat.
2. 2Mix the cream, salt and white pepper. Add in the potatoes and mix.
3. 3Grease a baking dish (8x8). Overlap 2 parchment paper sheets over it. Add a bit of the duck fat on the bottom and then a layer of potatoes followed by more duck fat and a sprinkle of salt. Press well. Repeat 3 times. Press the potatoes well with your hands and add another parchment paper on top. Add another baking pan on top and let it bake at 300F for 1 hr 30 min. Turn oven off and let the potatoes sit there for 30 min.
4. 4Remove from oven, add some cans on top of the other pan to press the potatoes. Let it cool on the counter and refrigerate 6-12 hrs.
5. 5Remove from fridge, flip the potatoes onto a cutting board and still covered place in the freezer for 45 min.

Ingredients

• 2-3 oz tins smoked oysters (drained).
• 8 oz cream cheese (Tillamook)
• 2 tbsp japanese mayo.
• 2 tbsp sour cream (Shamrock)
• 2 tbsp chives + a lot more for topping.
• 2 tbsp fresh dill.
• 2 anchovy filets (optional).
• 1/4 bunch parsley (separate the leaves from the stems and chop the leaves and stems).
• 1/2 tsp franks red hot.
• 2 tbsp pepperoncini + 2 tsp brine.
• Zest of 1 lemon.
• 1.5 tsp lemon juice.
• 1/2 tsp onion powder.
• 1/4 tsp white pepper.
• 1/2 tsp honey.
• 2 tbsp jalapeños in brine (finely chopped).
• 2 shallots.

Directions

1. 1Thinly slice the shallots and add to a saucepan with olive oil. Turn heat to medium heat and once it simmers, turn it to medium low mixing often until golden.
2. 2Add the cream cheese to a food processor and process until smooth.
3. 3Add the oysters, 2 tbsp chives, 2 tbsp of the parsley, 2 tbsp dill, white pepper, onion powder, pepperoncini, the brine, lemon zest, lemon juice, honey, anchovies if using, franks, sour cream and mayo. Process until smooth. Adjust for salt and lemon.
4. 4Mix in the chopped jalapeños and parsley stems. Chill for 20-30 min. The longer it sits, the flavors meld together.
5. 5Layer dip, chives, parsley and crispy shallots as shown in the video.
6. 6Serve with chips.

Ingredients

• 1/2 cup + 2 tbsp Shamrock Farms Natural Sour Cream
• 10 oz cream cheese
• 3 strips of bacon
• 3 tbsp tomato paste
• 1 tsp celery salt (you can do ½, but I love that taste)
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp white pepper
• 1-2 tsp horseradish (I did 2 but I love it strong, start with 1)
• 2 anchovy filets (optional but it mimics the clam base from traditional mixers)
• 1.5tbsp hot sauce (I am using buffalo)
• 1 tsp Worcestershire sauce
• 2 tbsp vodka
• 1/4 cup pimento peppers (minced)
• 1/8 bunch parsley (finely chopped, including stems)
• 1-8oz jar pitted Castelvetrano olives (drained)
• 2 tbsp chives + more for topping
• Olive oil for topping
• Black pepper

Directions

1. 1Cook your bacon in a pan on low heat until crispy. Set aside bacon and cut into pieces.
2. 2Remove the fat from the pan, leaving behind 1 tbsp.
3. 3Turn the heat up to medium and add in your tomato paste. Cook for 3 min. Let cool.
4. 4Add your cream cheese and 1/2 cup Shamrock Farms Natural Sour Cream to a food processor and process until smooth.
5. 5Remove 1/4 of the mixture and set aside.
6. 6To the food processor add in spices, tomato paste, hot sauce, Worcestershire, anchovy, 1 tbsp vodka and horseradish. Process until smooth. Refrigerate for 1 hour.
7. 7To the sour cream & cream cheese bowl, add remaining sour cream, the pimentos, parsley, chives and vodka. Add a pinch of salt. Mix.
8. 8

For 2 servings

• Spaghetti, enough for 2 servings
• 1–2 Korean zucchini (or regular zucchini)
• 40 g aged Gouda, finely grated
• 40 g Parmigiano Reggiano, finely grated
• 1 garlic clove, crushed
• 10 g unsalted butter
• A generous handful of basil leaves, stems reserved
• Olive oil
• Neutral oil, for frying
• Salt
• Freshly ground black pepper

Method

1. 1Slice the zucchini 2–3 mm thick. Fry until deep golden, or lightly charred for the creator’s more bitter and nutty version.
2. 2Drain the zucchini on paper towels, then refrigerate for at least 2 hours. This concentrates its sweetness and gives it a pleasantly chewy texture.
3. 3Finely grate and combine the Gouda and Parmigiano so they melt smoothly into the pasta water.
4. 4Warm olive oil with the basil stems and crushed garlic. Once fragrant, remove and discard the aromatics.
5. 5Add about 70% of the fried zucchini and a ladle of pasta water. Simmer while gently mashing the zucchini into a sauce.
6. 6Add the cooked spaghetti, the remaining zucchini, and basil leaves. Toss vigorously to emulsify, adding the butter and salt to taste.
7. 7

Ingredients

• 1kg mixed bouillabaisse fish, filleted, scaled and pin boned
• 1 carrot, diced
• 1 onion, diced
• 1 celery stalks, diced
• Sprig of thyme
• Sprig of rosemary, no stalk
• 1 bay leaves
• 2g saffron
• 4 peppercorns
• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• 2 star anise
• ½ orange, zest
• 100g brandy
• 100g pernod
• 250ml white wine
• ½ orange, juice
• 2 litres cold water
• 4 tomatoes, diced
• 200g passata
• 1/2 bunch tarragon
• 1 orange, zest

Method

1. 1Heat a large rondelle over medium heat with a generous amount of olive oil. Add the fish bones and trimmings and cook, stirring and scraping frequently, until they break down and a deep golden fond forms on the base of the pan. Do not allow to burn – this will take around 15/20 minutes.
2. 2Add the diced carrots, onions, and celery. Season lightly, allow to sweat without colour, and cook until the vegetables release their moisture and the steam lifts the fond from the pan, at this point cover with a lid and remove from the heat for 5 minutes. Remove the lid and continue cooking until softened and lightly coloured.
3. 3Add the coriander seeds, fennel seeds, peppercorns, star anise, saffron, orange zest, thyme, rosemary, and bay leaves. Sweat gently for 5 minutes until aromatic. Deglaze with the brandy and Pernod and reduce until nearly dry, then add the white wine and reduce again until the alcohol is cooked out.
4. 4Add the orange juice, passata and cold water. Bring to the boil, don’t be tempted to skim at this stage. Reduce to a gentle simmer and cook for 40 minutes. In the last 10 minutes of cooking, add the fresh tomatoes

You’ll need

• 6 Chicken thighs (skin on or off, you choose)
• Salt
• 1 Lime
• Water; enough to cover the chicken
• 2 Onions and 1 tomato
• 1 tbsp crushed garlic
• 1 tsp grated ginger
• 1 fresh chilli
• 2 tsp simba mbili spice mix
• 1 tsp ground cumin
• 2 cups Coconut milk
• 1 tsp Black pepper
• a little Olive oil (Al Wali) (ok a lot) @ndcmuscat

Method

1. 1Brine the chicken in salt, lime, and water.
2. 2Cook the onions until soft (Shape doesn’t matter, it’s getting blended).
3. 3Sauté the spices, add coconut milk, blend smooth.
4. 4Add the chicken and slow-poach until just cooked.
5. 5This is where the magic happens — the coconut milk makes it rich, silky, and luxurious.
6. 6Never skip this step — it’s how the chicken stays juicy.
7. 7Lightly oil, grill until charred.
8. 8Return it to the coconut sauce to soak up all that creamy goodness.
9. 9We had it with mkate wa ufuta (sesame bread).

Ingredients

• 1 small cauliflower
• Olive oil spray
• 300g silken tofu
• Drizzle oil
• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 400ml vegetable stock
• 400ml coconut milk
• 2 cloves garlic
• 1 thumb-sized piece ginger
• 3 x 100g packs ramen noodles
• Chilli oil and coriander, to finish

Method

1. 1Prep | Slice the cauliflower into florets | Dice the garlic and ginger | Slice spring onions
2. 2Roast the cauliflower | Spread florets on the tray | Drizzle with olive oil + a pinch of salt | Roast for 20 mins until golden
3. 3Make the creamy broth | Reserve some cauliflower for garnish | Add the rest to a blender with silken tofu, miso, soy sauce, coconut milk + veg stock | Blend until completely smooth | Heat a drizzle of oil in a saucepan, fry the garlic + ginger for 2 mins | Pour in the blended broth and bring to a gentle simmer (add a splash of water if needed to loosen)
4. 4Cook the noodles | Cook ramen noodles according to packet instructions
5. 5Assemble | Ladle noodles and broth into bowls | Top with crispy cauliflower | Finish with chilli oil + coriander

Laced wrappers

• 500 g rice flour
• 50 g tapioca starch
• 50 g plain flour
• 130 g caster sugar
• 1 egg white
• 2 tsp vegetable oil
• About 500 ml water
• Spray oil

Filling

• 300 g fatty pork mince
• 25 g dried wood-ear mushrooms, rehydrated and finely chopped
• 25 g dried vermicelli, rehydrated and chopped
• 200 g taro, grated
• 100 g sweet potato, grated
• 100 g carrot, grated
• 3 spring onions, green parts only, finely chopped
• 50 g Asian shallots, finely chopped
• 1 egg yolk
• 1 tsp chicken stock powder
• 1 tsp salt
• 1 tsp white pepper
• 2 tsp caster sugar
• 12 green prawns, peeled with tails left on

To serve

• Butter lettuce
• Fresh herbs
• Nước chấm

Method

1. 1Clean an empty food tin and drill small holes around its base from the inside out so the batter can flow evenly.
2. 2Whisk all the wrapper ingredients into a thin, pourable batter.
3. 3Heat a lightly oiled non-stick pan over medium heat. Fill the perforated tin with batter and drizzle it in circles to form a fine laced wrapper. Cook for 20–30 seconds until just set without flipping, then stack under a tea towel.
4. 4Mix all the filling ingredients except the prawns until evenly combined.
5. 5Place a wrapper lumpy-side down, spoon filling across the lower half, add a prawn, fold in the sides, and roll tightly. Seal with water.
6. 6Deep-fry at 170°C for 3–4 minutes, until light golden and crisp.
7. 7Cut diagonally and serve with butter lettuce, herbs, and nước chấm.

Ingredients

• Tỉ lệ: 200g thịt : 1 thìa xốt đầy.
• Bánh cuốn chay: công thức bột tui pin trên page rùi nhá các bác tua lên là thấy liền

Grilled Pork Marinade

• 200g pork : 1 heaping tbsp marinade.
• Rice Rolls:
• Dipping Sauce:

Method

1. 1Marinate Meat: 200g pork : 1 heaping tbsp marinade.
2. 2Caramelize 3 tbsp sugar. Add 1 tbsp water, chili sauce, 4 tbsp oyster sauce, 3 tbsp fish sauce, 2 tbsp scallion oil, 1/2 tsp five-spice, garlic & fried shallots. Cool.
3. 3Caramelize 1 tbsp sugar. Mix 5 water : 1 sugar : 1 fish sauce : 1 lime. Add citrus after cooling.

Ingredients

• 1 kg chicken ( I used thighs )
• 2 cups of basmati rice
• 3 tbsps yogurt
• 1 tbsp ginger & garlic paste
• 2 tbsps garam masala
• 3 tbsp tandoori spices
• salt & pepper
• an onion
• 1 tsp cumin seeds
• 1 stick of cinnamon
• 3 cardamom pods
• 2 bay leaves
• 3 cloves
• 4 tbsp ghee
• 3 cups water
• start by washing & soaking the rice for about 20 minutes

Method

1. 1add the seasonings to the chicken & if you have time let it marinate or just place it in the oven at 180c for 40 minutes. Switch the broiler on and bake it for 10 minutes on high flipping half way through. ( you can do it in the air fryer as well )
2. 2saute the sliced onions with the aromatics in 1 tbsp of ghee then add the rice. Give it a quick toast then add the seasoning and water.
3. 3let the rice boil on high till it starts absorbing the water. For about 7 minutes. Then drop the heat to the lowest. Cover and let it cook for 20 minutes.
4. 4top the rice with the chicken pieces. Garnish with coriander. Radish. Have it with raita and enjoy.

Rice-roll batter

• 1 cup rice flour
• 1/2 cup tapioca starch
• 1/2 cup potato starch
• 2 cups cold water
• 1 cup warm water, plus 1 cup more after resting
• 1 cup hot water
• 1 tsp salt
• 2 tbsp shallot oil

Pork filling

• 300 g minced pork
• Shallots, finely chopped, to taste
• 20 g wood-ear mushrooms, finely chopped

Fish sauce

• 1 tbsp caramelized sugar
• 500 ml water or bone broth
• 3 tbsp sugar
• 4 tbsp fish sauce

Published preparation

1. 1Mix the rice flour, tapioca starch, potato starch, cold water, first measure of warm water, and hot water. Rest for 30 minutes.
2. 2Pour off 1 cup of liquid and replace it with 1 cup fresh warm water. Stir in the salt and shallot oil.
3. 3Stir-fry the minced pork with shallots until the meat firms up. Add the wood-ear mushrooms and cook through.
4. 4Combine the caramelized sugar, water or bone broth, sugar, and fish sauce for the dipping sauce.
5. 5The caption does not publish the steaming and rolling procedure; open the original reel for the visual technique.

Ingredients

• 6 boiled eggs, halved at the end
• 3 medium onions, sliced
• Desiccated or grated coconut, about one-quarter the quantity of the onions
• 6–7 garlic cloves
• 1 inch fresh ginger
• 1 tsp cumin seeds
• 1 tbsp coriander seeds
• 1 small piece cinnamon
• 1–2 green cardamom pods
• 2 green chillies
• Tomatoes, the same quantity as the onions, puréed
• Mustard oil
• Red chilli powder, to taste
• Ground coriander, to taste
• Ground cumin, to taste
• Ground turmeric, to taste
• Garam masala or meat masala, to taste
• Salt, to taste
• Water, as required
• Fresh coriander, to garnish

Method

1. 1Dry-roast the sliced onions on a hot tawa without oil until deep brown.
2. 2Add the coconut, mix, switch off the heat, and let it brown in the residual warmth.
3. 3Cool slightly, then grind the onion and coconut with the garlic, ginger, cumin seeds, coriander seeds, cinnamon, cardamom, and green chillies into a smooth paste.
4. 4Heat mustard oil in a pan. Add the paste and bhuno, stirring and frying, until the oil begins to release.
5. 5Add the tomato purée, red chilli powder, ground coriander, ground cumin, turmeric, and salt.
6. 6Cover and cook over low heat for 5 minutes, then uncover and bhuno again until the oil separates.
7. 7Add enough water for the desired gravy consistency and season with garam masala or meat masala. Bring to a boil.

Ingredients

• 200g pork mince
• 100g prawn meat minced
• 3 scallions sliced
• 3 garlic cloves minced
• 1 tbsp minced ginger
• 2 tbsp Lee Kum Kee Gluten Free Panda Brand Oyster Sauce
• 2 tbsp Lee Kum Kee Gluten Free Soy Sauce
• 1 tbsp sugar
• 250g snow peas
• 2 tbsp cornstarch
• 1 tsp dried anchovy minced/ 1 Italian anchovy
• 1 tsp minced ginger
• 1 tsp minced chilli
• 3 tbsp neutral oil
• 1 tbsp soy sauce
• 1/2 tbsp oyster sauce
• 1 tbsp white vinegar

Method

1. 1Combine filling ingredients until a uniform mass and sticky. Top and tail snow peas then use a skewer to open. Dust worn cornstarch then fill. Fry until golden brown. Serve with anchovy and ginger dressing 🥢

Ingredients

• Butter 100g
• Garlic 4 cloves
• Shallots 60g
• Chilli padi 2 pc
• Nestum Cereal 1 Cup
• Pork Lard 3 Tbs
• Crispy Seaweed 1/2 cup
• Pork Floss 1/2 cup

Ingredients

• For 1.2kg pork collar:

Marinade

• 150g pitted dates
• 100g hot water
• 150g sugar
• 25g MSG
• 3g five spice
• 3g ginger powder
• 10g garlic powder
• 2g white pepper
• 40g roasted sesame paste
• 140g light soy sauce
• 2 cubes red ferm bean curd
• 20g Chinese cooking wine
• 20g oyster sauce
• 40g hoisin sauce
• 3 shallots/ 2 brown onions
• 300g maltose
• 50g honey
• 100g water
• 150g reserved marinade

Method

1. 1Blend and marinate for at least 8 hours or overnight. Bake at 250 degrees for 30 minutes on a wire rack over a foil lined baking sheet.
2. 2Combine ingredients in a wide pan. Stir and simmer on medium low until reduced and caramelised. Lacquer pork then return to oven for 10 minutes. Meanwhile dilute any leftover caramel with pork drippings/stock/water. Dress over finished pork and enjoy!
3. 3In a pan wide enough for each portion, brown alliums then halt frying with reserved marinade. Coat char siu three times returning to oven at 210 degrees for 15 minutes each.

Ingredients

• 3 eggplants
• 100 g olive oil
• 3 garlic cloves
• 50 g lemon juice

Dough

• 300g flour
• 3G salt
• 10g sugar
• 160g water

Filling

• 500g chicken feet; manicured, blanched & rinsed
• 2 scallion stalks
• 3 Coriander stalks
• 2 slices ginger
• 3 dried scallops
• 1/2 tsp sichuan peppercorns
• 2 star anise
• Braise for 45 minutes. Reserve chicken feet and refrigerate stock.
• 300g chicken mince
• 3 scallions, sliced
• 3 tbsp fine sliced coriander
• 1 small red chilli, minced
• 1 tbsp minced ginger
• 3 garlic cloves minced
• 1 tbsp sesame oil
• 2 tbsp oyster sauce
• 1/2 tsp salt
• 1 tsp sugar
• 1 tsp flour
• 3 tbsp neutral oil

Method

1. 1Combine flour salt sugar. Stir through water until shaggy. Knead and combine, rest for one hour.
2. 2Combine with flesh of feet and stock jelly. Mix in one direction until a sticky uniform mass.
3. 3Heat oil then pour over flour. Stir to combine.
4. 4Roll dough into half cm thickness. Lacquer with oil paste then coil into log. Divide into eight pieces. Fold edges over to encapsulate layers and form into spheres. Rest for twenty minutes.
5. 5Form pies with 2 tbsp of filling in each. Fry on medium low until golden and cooked through. Enjoy with dipping sauce of scallions ginger chilli sugar and white vinegar.

Ingredients

• 357.5g bread flour + 25g for yudane
• 231g whole milk
• 55g water
• 22g sugar
• 11g honey
• 3.3g instant yeast
• 7.7g salt
• 28g bacon fat (room temp)
• 4 rashers bacon

Ingredients

• 4 chicken thighs
• Cooking oil spray
• 🌿 Marinade
• 1 tsp garlic powder
• ¼ tsp black pepper
• 1 tsp salt
• 1 tsp paprika
• 1 tbsp baking powder (for the skin only)
• 💫 Flour Coating
• ½ cup all-purpose flour
• ½ cup cornstarch
• A few drops of water
• 🧈Gravy
• 3 tbsp unsalted butter
• 3 tbsp flour
• ½ tsp black pepper
• Chicken bouillon or broth (about 1 to 1½ cups, adjust as needed)
• 📝 Steps

Method

1. 1Mix the garlic powder, black pepper, salt, and paprika in a bowl. Rub it all over the chicken thighs.
2. 2Sprinkle baking powder on just the skin. ❗️This is the key to getting it crispy!
3. 3In a container, mix the flour and cornstarch. Add a few drops of water for the crispy bits on the skin.
4. 4Add the chicken to the container, close the lid, and shake well to coat the chicken evenly.
5. 5Place the chicken in the air fryer, skin side down. Spray lightly with oil. Air fry at 190°C for 12 minutes.
6. 6Flip the chicken so it’s skin side up. Spray again with oil and air fry for another 10 to 12 minutes, or until golden and crispy.
7. 7Melt the butter in a pan over low heat. Stir in the flour and keep stirring until it turns golden brown.

For 3 servings in a 46 cm paella pan

• 300 g secreto ibérico
• 1 tray mixed fresh mushrooms
• Frozen foie gras mi-cuit, for grating
• 1 red onion, finely chopped
• 2 ripe pear tomatoes, grated or finely chopped
• 1 tsp pimentón de la Vera
• 100 ml Pedro Ximénez sherry
• 300 g Albufera rice
• 1.2 L roasted chicken stock
• Saffron infusion, to taste
• 60 g extra-virgin olive oil
• Salt, to taste

Method

1. 1Sauté the secreto ibérico until lightly browned but not fully cooked, then reserve.
2. 2Sauté the mushrooms and reserve them separately.
3. 3Sweat the red onion, add the tomatoes, and cook until reduced.
4. 4Stir in the pimentón briefly, then add the Pedro Ximénez and cook off the alcohol.
5. 5Toast the rice in the sofrito, then return the pork and mushrooms to the pan.
6. 6Pour in the hot roasted chicken stock and add the saffron infusion.
7. 7Cook without disturbing for 16–17 minutes, or until the rice is done and the liquid has been absorbed.
8. 8Finish by grating the frozen foie gras mi-cuit over the rice.

Sponge cake

• 33g hazelnut paste Irca
• 16g egg yolk
• 20g butter
• 36g milk chocolate Reno 34%
• 82g egg white
• 38g sugar
• 20g flour
• 80g Delicrisp praline noir Irca

Caramel layer

• 90g Toffee caramel Irca
• 30g roasted peanuts

White mousse

• 33g milk
• 1g gelatine 240B
• 60g white chocolate Reno 31.5%
• 65g cream 33-35%

Caramel mousse

• 84g milk
• 34g hazelnut paste
• 3.2g gelatine 240B
• 19g water
• 112g caramel chocolate Sinfonia
• 208g cream 33-35%

Chocolate velour

• 50g cocoa butter
• 50g milk chocolate Reno 34%

For the black curry powder

• 1 ½ tbsp Sri Lankan roasted curry powder
• ¾ tbsp chili powder

For the pork marinade

• 1 kg pork shoulder, cut into 2 ½–3 inch pieces
• 1 tbsp salt (or to taste)
• 1 tsp turmeric powder
• 1 tsp jaggery
• 1 ½ tbsp freshly ground black pepper
• ½ tbsp coconut vinegar
• 1 tbsp prepared black curry powder

For the curry paste

• 1 large red onion
• 1 stalk lemongrass (white part only)
• 5 garlic cloves
• 1 inch knob ginger
• 2 small green chilies
• 2 sprigs curry leaves
• 1 tbsp coconut oil

For the curry

• 2–3 tbsp coconut oil
• Pork fat/lard trimmings (optional)
• ½ cinnamon stick
• 2 cloves
• 2 cardamom pods
• Prepared curry paste
• Marinated pork
• 2 cups water (or enough to cover pork)
• Remaining black curry powder
• 1 pandan leaf
• 1 piece garcinia (goraka)
• Salt to taste
• For garnish
• Fried curry leaves
• Fried julienned ginger
• Methods

Method

1. 1Roast roasted curry powder + chili powder 5–7 mins till almost black. Cool. Use 1 tbsp for marinade, reserve rest.
2. 2Marinate pork with salt, turmeric, jaggery, black pepper, coconut vinegar + 1 tbsp black curry powder. Rest 1–4 hrs.
3. 3Blend onion, lemongrass, garlic, ginger, green chilies, curry leaves + coconut oil into a smooth paste.
4. 4Heat coconut oil, render lard if using. Add cinnamon, cloves, cardamom, fry 30 secs. Add curry paste, cook 10 mins till dark + oil splits.
5. 5Add pork, sear 6–8 mins, coat well. Add water, remaining black curry powder, pandan + goraka. Simmer 1.5 hrs on low till tender + oil separates. Season with salt.
6. 6Garnish with fried curry leaves + ginger. Serve with coconut roti or rice.