Recipes

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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Spring Recipes

FOUR gets ready for Spring with these light yet luxurious recipes

The mornings are brighter, the evenings are lighter and we’ve noticed the spring is back in our step. It can only mean one thing… Spring is back in! So, to help you get ready, we’ve compiled a little collection of Spring-time recipes, including butternut squash tartlets - perfect for packing in your picnic boxes - light salmon fishcakes to replace the heavy, comfort foods which winter will have comprised of, a crispy egg salad and...

February 17, 2013

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A Recipe by Carlo Cracco

Try your hand at this delicious Mediterranean red prawns on charcoal with yoghurt and fresh coriander recipe, as seen in FOUR’s International Edition…

Serves 6 Ingredients 24 mediterranean red prawns 20g acacia honey 80g oil strained from a jar of anchovies 50g fresh yoghurt 40g fresh coriander sprouts 4 pieces of natural charcoal 15g extra virgin olive oil 2g fine salt 40g toasted cumin 200g kitchen salt 50g seaweed mix 24 small toothpicks Method Peel the prawns and skewer them each on a toothpick. Place the pieces of charcoal on the fire and leave them there until...

February 12, 2013

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A Recipe by Alex Atala

Alex Atala’s recipe for crunchy black rice with green vegetables and brazil nut milk, from FOUR’s International Edition…

Serves 4 Ingredients 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 broccoli 50 g of celery 50 g of...

February 12, 2013

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