Ingredients 125ml Milk 125ml Water 1tsp salt 1tbsp sugar 110g Unsalted Butter (cut into cubes) 1cup or 128g flour 5 eggs 150g Parmesan (finely grated) 1tsp Nutmeg (freshly grated) Instructions Preheat the oven to 425°F. Line two large baking sheets/pan with non-stick parchment paper. Place your milk, water , sugar, salt, and butter into a … Continue reading Gougeres (Cheese Puffs)
Ingredients 2 x 200g Tuna Steaks 150g Cherry Tomatoes (cut in half) 15 Kalamata Olives (segmented into 3 and cut into cheeks) 1 Lemon (Zest peeled into rough strips, and juiced) 100ml Extra Virgin Olive Oil 2 Sprigs of Thyme Small Bunch Basil Small Bunch Parsley Instruction Lightly season the tuna steaks with salt and … Continue reading Mediterranean Style Pan Seared Tuna with Lemon Vinaigrette and Tomatoes, Olives and Basil
Ingredients 6 Large Scallops 1 Grapefruit (Segmented) 1 Orange (Segmented, juiced) 1 Lemon (Zest finely grated, juiced) ½tbsp Dijon Mustard 3tbsp Olive Oil 1 Medium Sized Fennel (thinly sliced) Herbs (Coriander, Parsley, and/or Tarragon) Instructions Whisk together the , salt, pepper, olive oil, dijon mustard, lemon zest, lemon juice and orange juice together and thoroughly … Continue reading Pan Seared Scallops with Fennel and Citrus Salad
Ingredients Dark Chocolate and Orange Mousse 225g Dark Chocolate (Minimum 70% cocoa content) 200g Sugar 225ml Heavy Cream 7 Egg Yolks (from large eggs) 50g Unsalted Butter 1tbsp Lemon Juice 3 Oranges (Zest finely grated, and juiced) 50ml Grand Manier ½tsp salt Cranberry Compote 300g Cranberries (washed) 150g Brown Sugar 1 Orange (Zest finely grated, … Continue reading Dark Chocolate and Orange Mousse with Cranberry Compote and Honeycomb Shards
Ingredients Pudding 1000ml Half and Half 3 Whole Eggs 9 Egg Yolks 150g Sugar 10g Gelatin Powder ½tsp Salt Ginger Caramel Sauce 1 large knob of Ginger (washed, peeled and sliced) 200g Sugar 1tbsp Lemon Juice 200ml Water Instructions Japanese Pudding Add a splash of water to the powdered gelatin to re-hydrate it and allow … Continue reading Japanese Style Pudding with Ginger Caramel Syrup
Ingredients 300g Dry Aged Rib Eye or Striploin Steak 250g White Button Mushrooms (cleaned, trimmed, and sliced) 150g Shiitake Mushrooms (cleaned and trimmed) 25g Dried Wild Mushrooms 2 Shallots (cleaned, trimmed, peeled, and thinly sliced) 1 Clove Garlic 2 Sprigs Thyme 200ml Chicken Stock 50ml Madeira Wine 100ml Rice Wine ½tbsp Soy Sauce 50ml Heavy … Continue reading Dry Aged Steak with Creamed Wild Mushroom Sauce
Citrus and Honey Tea Jelly Ingredients 2 Lemons (Juice and Zest peeled) 1 Orange (Juice and Zest peeled) 2 Orange Pekoe Tea Bags 100ml Honey 400ml Water 10g Gelatin Powder Instructions Bring the water to the boil, and add your tea bags, honey and your orange juice and peeled orange and lemons zest. … Continue reading Citrus and Honey Tea Jelly with Orange Syrup and Segmented Oranges
Gourmet Glutton 