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Recipes

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 few drops of oil to a frying pan. When the oil is hot, fry the aubergine slices until they colour. Line the bottom and sides of the dish with...

August 20, 2013

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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 serving the legs later. Beat the eggs and the whites with a fork, add the salt and the pepper. Dip the legs in the egg mixture and then roll them...

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, liver en croute and blackberry sauce. “The young red grouse are great for grilling, served with wild blackberries - a sweet and slightly...

August 11, 2013

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A Recipe by Simon Rogan

Recently featuring in FOUR magazine’s latest summer UK edition, British chef Simon Rogan shares his recipe of hake fillet, golden beet and radish salad

A Recipe by Simon Rogan Hake fillet with Golden beet and radish salad Serves 4 Ingredients 4 hake escallops, weighing 100g each 2 tablespoons rapeseed oil 300g golden beetroot 1 tablespoon cider vinegar I bunch of radishes trimmed and sliced 2 tablespoons plain yoghurt 3 tablespoons mayonnaise 10g chopped parsley 5g chopped mint 5g chopped chives Salt and pepper Method Rinse the fish under cold water and dry on paper towels. Cook the beetroots in their skins in boiling salted water until you can pierce them nicely with a knife. Refresh in ice water, peel,...

August 08, 2013

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