Eckart Witzigmann’s Rumohr Veal Sweetbreads

Chef of the century and pioneer of French nouvelle cuisine in the German-speaking regions of Europe, Eckart Witzigmann, gives the recipe to his indulgent Rumohr Veal Sweetbreads dish.

Serves 4 Ingredients For the Phyllo Parcel 500g sweetbread medallionslemon juicesalt400g leeks - only the bright green parts cut into strips100g double cream1 egg yolk4 black Périgord truffles (fresh) each around 30g100ml Madiera4 slices of raw goose liver - each around 50g50g clarified butter1tsp cognac8 sheets of phyllo doughsoft butter for spreading8 thin slices parma ham1 egg yolk for coating For the Champagne Sauce 80g leeks - only the bright green parts cut into strips 100g strong stock made from poultry100ml Noilly Prat100ml Champagne brut12 crushed...

October 16, 2019

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Tae Hwan Ryu’s Jeju Cuttlefish

Fresh cuttlefish from Korea’s Jeju island pairs perfectly with fresh laver, wild greens, and pickled shallot in this a colorful and seasonal dish by Chef Ryu Tae Hwan of Ryunique in Seoul.

Serves 1 For the cuttlefish, wild green, and pickled shallot filling Ingredients 35g fresh cuttlefish 1 Japanese Angelica root 1 sprig wild Japanese parsley 1 shallot salt and white pepper dash of ume plum vinegar 30ml beet pickle juice Method Cut the mantle and tentacles of fresh cuttlefish into 2cm pieces and poach very lightly in salted water. Cool immediately in ice water, then remove from the icebath and leave to dry. Boil Japanese Angelica root for 1 to 2 minutes, cool immediately in ice water, and cut into 0.5cm pieces...

October 03, 2019

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Atul Kochhar’s Chicken Tikka Masala Pie

A heavenly and hearty pie created by the master of Indian flavors, Atul Kochhar, this delectable dish is the perfect autumn delight!

Ingredients For the First Marinade 400g chicken breasts cut into chunks 1 garlic clove, peeled 1cm piece of fresh ginger, peeled 1 tsp chilli powder juice of ½ a lemon For the Second Marinade 250g Greek-style yogurt 1 tsp garam masala 1 tsp ground coriander 50ml vegetable oil ½ tsp ground cinnamon ½ tsp chilli powder ½ tsp dried fenugreek leaves 2 tsp flour For Brushing small knob of butter 2 tsp lime juice 1 tsp chaat masala or garam masala For the Pastry 250g plain flour, plus extra for dusting...

September 26, 2019

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Niko Romito’s Almonds, Yogurt, Sage and Candied Lemon

A light, tart and slightly sweet dish by Italian chef Niko Romito served on the menu of this 3-Michelin-starred restaurant, Reale, located in a stunning monastery on the hills of Italy’s east coast.

As described by Reale, this dish is: "a sweet-non-sweet dessert with a complex and intense flavor, born from a continuous research on the products grown in Casadonna's gardens." Ingredients For the Yogurt 250g Buffalo yogurt 250g lemons For the Sage Extract A bunch of fresh sage For the Roasted Peppercorn Powder A handful of Sichuan peppercorns For the Almond Water 90g almonds (whole and peeled) 110g water For the Nut Biscuits 500g hazelnuts (peeled) 20g water 50g egg whites For the Candied Lemon 2 lemons...

September 17, 2019

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