Pureeing the sauce before adding the cream takes a rustic cajun dish into fine dining territory.
This poulet Breton recipe from chef Steve Groves is a fine example of traditional French cookery. Chicken pieces are simmered in a sauce flavoured with cider, crème fraiche and mustard.
This hugely popular celebratory dish which can appear intimidating at first, but is actually quite reliable once you get the hang of it. It is however a dish that takes care and time to do properly…
This version of sukiyaki from Angelo Sato involves beef cooked sous-vide for 48 hours topped with chargrilled asparagus and a deep-fried crispy egg.
Are you ready to elevate your dining experience to a whole new level of indulgence? Look no further than this exquisite Filet Mignon with Shrimp and Lobster Cream Sauce recipe. Perfectly seared filet mignon, succulent ... READ MORE
If one bottle of cabernet sauvignon gets Chef Benjamin Navarro’s tasty take on boeuf borguignon off to a fine start, a second bottle intensifies the flavors of what is traditionally a potent dish with beaucoup personality. The classic French recipe for this wine-dark stew is more a general guide than engraved in stone,
This simple sea bream recipe is made by grilling a whole sea bass under a grill, and topping it with a sunshine yellow saffron and Gruyère-infused sauce.
Quick, easy, healthful, scrumptious, and comes together in 30 minutes. This is the salmon recipe you want in your arsenal. Perfect for any weeknight family meal but equally exquisite for company, this dish can be served warm, room temperature, or cold. Make it for one, two, or twelve; all the elements of the recipe scale effortlessly, from the sauce to the salad. The crisp and crunchy salad contrasts perfectly with the tender and lacquered salmon. It’s pictured here formally plated with mashed p
Healthy Cooking Recipes, Easy Meal Plans...
Let the feasting commence.
Recipe VIDEO above. "Thit Kho To" - Tender pork in a sweet savoury glaze that has quite an intense flavour. Though made using coconut water as the broth, but it doesn't have a coconut flavour at all! It looks so unimpressive right up until the end when it magically transforms into sticky caramelised pork pieces!
Fragrant mushrooms and tender meat are combine with fresh herbs to give this classic beef stew a gourmet twist.
The name of this dish already sounds like a celebration, and once you make this simple one pot chicken recipe with tomatoes and mushrooms you’ll be celebrating too!
A stunning centrepiece, this slow-cooked leg of lamb is meltingly tender and served in a sticky, glossy, rich and slightly tangy sauce. With a raita on the side made from whipped goat's curd, it's the perfect showstopper for a Sunday dinner with a difference. Serve with rice, flatbreads and other Indian side dishes for a full-blown feast.
This baked ratatouille is also known as confit byaldi, created by Chef Thomas Keller and the inspiration to the ratatouille dish from the Pixar movie, Ratatouille. It consists of layers of zucchini, squash, eggplant, and tomatoes shingled on top of a layer of piperade sauce made of red bell pepper, tomatoes, aromatics, and herbs. This dish is simple, refreshing, and super tasty.
Recipe video above. This is a recipe for Vermouth Jus which I'm sharing as the sauce for Crispy Slow Roasted Pork Belly. A jus is an intensely-flavoured, meat stock reduction sauce favoured by fine dining French restaurants to serve alongside meats and fish. If you have homemade beef stock or chicken stock on hand, this is a deceptively easy sauce that will elevate any dish to fine dining levels!It must be made with either homemade beef stock. Store-bought stock or broth just won't work unfortunately.Makes: 100ml / 3.5 oz. It doesn't sound like much, but you only need 1 - 1.5 tbsp per serving because it is so strongly flavoured.
You will love the rich flavours of this lamb loin recipe by Chris Horridge. Luscious lamb loin is paired with a creamy Parmesan risotto and wild mushrooms
