Seared langoustine tail

Have a fish Friday supper of langoustine tails with caramelised bacon, apple and vanilla purée, shaved Brazil nuts and crispy pancetta, courtesy of Michelin-starred Mark Jordan, of the Ocean Restaurant at The Atlantic Hotel, Jersey.

This has to be one of my favourite dishes as it uses the best of ingredients – local pork belly and French langoustines – and the combinations of flavour between the pork belly, the sweetest langoustine then the sharpness of the apple and vanilla purée work fantastically well together. Ingredients Langoustines Vegetable oil 12 fresh langoustines, peeled and ...

October 28, 2016

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Tribute to Jackson Pollock

Highly acclaimed chef of The Ritz-Carlton, Bahrain, Yann Bernard Lejard, gives you this exquisite treat for the weekend in the form of Wagyu beef with black lemon and teriyaki.

Ingredients  Wagyu  200g wagyu beef tenderloin, full blood 25g black lemon 3g Fleur de Sel de Camargue 3g white pepper sarawak 15g beef bone marrow   Black lemon sauce 250ml jus de veau 50g red onions 25g sugar 15g vinegar 20g white pepper sarawak 100ml orange juice 15g black lemon ...

October 27, 2016

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Dombes frog legs in crispy kataifi sprinkled with ‘quatre epices’

Today at FOUR Richard Ekkebus shows us how to make this delicious dish of crispy spiced frogs legs with purée & chips of garlic and Italian parsley sabayon. Delicious!

Ingredients 6 frog legs   Mushroom 65g girole 10g thrompet Chopped parsley Chopped shallot Chopped garlic   Parsley foam 130g parsley puree 150g clarified butter 100g oil 20g cherry vinegar 2 egg yolk 3 whole egg Green ...

October 26, 2016

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Kaffir lugar do olhar feliz

Hans Neuner shows you how to liven up your seasonal dinner party menu with this dish for Kaffir lime ice cream, pine parfait and parfait...Yum!

Ingredients  Lime sauce  35g mineral water 30g sugar 32g lime juice 2 sheets of gelatin Lime zest   Lemon creme 18g lemon juice 7g cream 35% 0.6g lemon zest 16g sugar 8g dextrose 20g whole egg 15g butter 15g cocoa butter   Pine ...

October 25, 2016

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