Recipes

A Recipe by Nadia Santini

A traditional recipe for frog legs and fresh herb gratin, from Nadia Santini in FOUR’s International Edition

Serves 4 Ingredients 20 very fresh frogs, drawn and skinned. 2 whole eggs 2 egg whites 2tsp breadcrumbs 100g butter 1 garlic clove 1 sprig of parsley, finely chopped Salt, pepper, to season Method Use a carving fork to extract the frogs legs. Press the tip into the thigh and remove the femur by cutting. Break the tendon by pulling it over the thigh. Make sure you retain the small lower bones as you will use them for...

August 20, 2013

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A Recipe by Nadia Santini

A simple yet delicious recipe for tomato and aubergine terrine, bringing finedining to home cooking from FOUR’s International Edition

Serves 4 Ingredients 1 aubergine 8 ripe and tasty tomatoes 5ml extra virgin umbrian olive oil 2 or 3 fresh basil leaves 20ml vegetable stock 50g ice 8g vegetarian gelatine Basil flowers, to decorate Salt, to season Method Peel and finely slice the aubergine and place in the bottom of a ceramic terrine dish. Using a very sharp knife, peel the tomatoes and squeeze by hand to remove the seeds and the watery centre. Add a...

August 20, 2013

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Grouse Twelfth recipe

In celebration of the Grouse Twelfth today, Michelin-starred chef Richard Corrigan shares his recipe for Roast Grouse, Liver en Croute and Blackberry Sauce

It’s August 12! Which can only mean one thing; the grouse-shooting season is well and truly underway with the Glorious Twelfth, today! After bad weather effecting the annual event for the past two years, the recent hot weather means the Glorious Twelfth will live up to its name this year. To celebrate, chef Richard Corrigan – head chef at Corrigan’s Mayfair and Chef Alliance spokesperson - shares his recipe for Roast grouse...

August 11, 2013

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A Recipe by Éric Chavot

French Michelin starred chef Éric Chavot, of the eponymous restaurant Brasserie Chavot in Conduit Street, shares his recipe of sea bream, tapenade and saffron fennel

A Recipe by Éric Chavot Sea Bream, Tapenade and Saffron Fennel Éric Chavotis a French Michelin starred chef at the eponymous restaurantBrasserie Chavotin Conduit Street in London's Mayfair. Here, he shares a recipe of sea bream, tapenade and saffron fennel - a perfect French-inspired simple supper. Serves 4 Ingredients Two sea bream weighing 750-800g each, filleted Tapenade 100g pitted black olives 40g sundried tomatoes...

August 08, 2013

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