Recipes

A Recipe by Heinz Beck

Three Michelin-starred chef, Heinz Beck gives you a recipe for king prawns in tempura on purée of fried squids, as seen in FOUR’s International Edition…

Serves 4 Ingredients Purée of fried squids 4 squid, big 100g flour 80g corn starch 200ml sparkling water, iced 100ml fish stock Extra virgin olive oil Salt King prawns in tempura 8 king prawns Extra virgin olive oil Salt, to season Pepper, to season Garnish Mizuna salad 2 stalks crispy celery Lemon juice Method Purée of fried squid Grasp the squid tail in one hand and the head in the other. Firmly pull...

February 18, 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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A Recipe by Alvin Leung…

The Demon Chef gives FOUR International Edition a recipe for xiao long bao…

Serves 15 Ingredients Xiao long bao stock 1.5kg minced pork 20g ginger, peeled and sliced 20g shallots 20g spring onion 20ml chinese xiaoshing hua tiao chiew 20ml sesame oil 20ml dark soy sauce 5g sugar 10g salt Algin water 12g algin 1000ml distilled water Xiao long bao spheres 500g xiao long bao stock 15g gluco 4g xantana Pickled ginger 20 pieces ginger, julienne 20ml chinese red vinegar Method Xiao...

February 18, 2013

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A Recipe by Yannick Alléno

Michelin star French chef Alléno gives FOUR’s International edition a recipe for crunchy biscuits with sardine cream & lemon…

Serves 4 Ingredients Crunchy biscuits 100ml of water 30ml of cuttlefish ink 10g of sweet butter 1g of salt 10g of type 45 flour 25g of icing sugar 30g of egg white Sardine mousse 80g of sardine cream with lemon 1 jelly leaf 20g of white cream base sauce 30g of whipped cream Method Crunchy biscuits Into a saucepan, bring the water to boil. Add salt, the cuttlefish ink and the butter. Into a mixing bowl, mix the...

February 18, 2013

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