Recipes

Spring Recipes by chef René Redzepi

Step into Spring with these Scandinavian dishes by world-renowned chef, René Redzepi

René Redzepi, head chef of 'The World's Best Restaurant',Noma, as voted by San Pellegrino and Acqua PannaThe World's 50 Best Restaurants Awardsfor three years in a row, creates a selection of Spring-time Scandinavian recipes for you to try your hand at, or simply admire. You decide! Beef Cheek, Pears and Endives For chef Redzepi'srecipes, download the followingPDF

April 04, 2013

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Spring Recipes by chef Andreas Caminada

Chef Andreas Caminada creates four enchanting dishes from his castle, Schloss Schauenstein, in Graubünden, Switzerland to inspire your Easter menu

Spring Recipes by chef Andreas Caminada For full recipes, download chef Andreas Caminada's recipe bankhere

March 26, 2013

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St David’s Day Recipe

Celebrate St David’s Day with Chef Alex Atala’s Crunchy Black Rice with Green Vegetables and Brazil Nut Milk – with Leek

Crunchy black rice with green vegetables and Brazil nut milk Serves 4 Black rice 200 g of black rice 1 litre of vegetable stock 1 g of saffron 100 ml of white wine 50 g of minced onion 5 g of minced garlic 50 ml of olive oil Salt Black pepper Brazil nut milk 100 g of Brazil nuts 300 ml of water Green Vegetables 8 spears of aspargus 1 green bell pepper 100 g of snow peas 100 g of leek (only the white part) 100 g of...

February 28, 2013

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A Recipe by Alvin Leung…

The Demon Chef gives FOUR’s International Edition a twist on a traditional recipe for lamb lasagna with sichuan peppercorns

Serves 4 Ingredients 2kg lamb shank 1 onion ½ a carrot 2 celery sticks 20g sichuan peppercorns 1g white peppercorn 2 cloves garlic 2l lamb stock or veal stock 2kg butternut squash Method Chop onions, celery, garlic and carrot into large pieces. Sautée over a medium heat until light golden brown. Sear lamb shanks in hot pan. Cover lamb shanks and sautéed vegetables with lamb stock, adding water if necessary. Add the...

February 18, 2013

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