Cashew macaron, Caviar, Homemade Labnah Cheese, Volcanic Sepia “Ash”
This is a delicious savory macarons dish provided by Kostas Magoulas, a Chef’s Pencil Chef of the Week. Check out our interview with Kostas to learn more about his career...
https://www.chefspencil.com
Cuisine: Modern Cuisine Recipes
With modern cuisine recipes you will be able to present first-class dishes. Using the simple instructions bring a contemporary edge to your dishes. Your guests will claim you’re an artist.
WAGYU OXTAIL, HEIRLOOM CARROTS, PICKLES, NASTURTIUM
Braised Wagyu Oxtail Marinate the oxtail in the red wine for at least 12 hours. Keep turning every couple of hours. Drain the oxtail and reserve the wine. Peel the...
ST. PIERRE, FOIE GRAS, CABBAGE, MATELOTE
St Pierre / Foie Gras Press Cut the St. Pierre portion into 3 pieces lengthwise. Cut the foie gras into 2 pieces, matching the shape of the St. Pierre portion....
RHUBARB ETON MESS
To make meringues, whisk the egg whites to soft peak, and then gradually add the sugar and whisk till glossy. Add the lemon juice and cornflour. Pipe onto a lined...
RADICCHIO WITH CABERNET, HONEYED WALNUTS AND BLUE CHEESE
I created this dish some time back while browsing the fridge, (to be honest I was giving the fridge the weekly clean and got hungry in the mean time). I...
Easy Chilli Mussels in White Wine with Garlic Recipe
I’d like to share with you an easy chilli mussels in white wine with garlic recipe. This dish for me always conjures up memories of long summer nights, nights spent...
HARISSA MARINATED CHICKEN ON CORN AND CORIANDER FRITTERS WITH PINEAPPLE SALSA
Want to cook something spicy for your guests? Do some of your guests like a little more kick than others? Then this is perfect dish to cook. For the spice...
GRILLED SARDINES ON RED PEPPER COULIS WITH FRESH BASIL AND REDUCED BALSAMIC
Sardines are abundant in spring and summer and are also at their most flavoursome during these months. In this dish the beautiful flavour of this fish is paired with the...
Beef Consommé with Hot Spleen Sandwiches
Hot to Prepare the Beef Consommé Clean and coarsely chop the carrots, leek, swede and celery. Halve the onion, and brown the cut surfaces in a hot frying pan. Bring...
Scallop Tartare With Scallop Butter, Anchovies & Tomatoes
This is an absolutely amazing scallop tartare dish presented by chef Roland Trettl. If you want to stand out from the crowd or impress someone with a very sophisticated scallop...
TUNA CARPACCIO
Carpaccio Place a 10” X 10” piece of plastic wrap on a cutting board. Drizzle 1 teaspoon of olive oil onto plastic wrap. Place a slice of tuna on top...
ST. JUDE’S ALBACORE TUNA, AVOCADO, GRAPEFRUIT AND FREGOLA
For Tuna: Season all sides of the tuna steaks with salt and white pepper.
Heat a sauté pan and then add canola oil. When the oil has just started to...
TUNA TARTARE
Chop sashimi tuna into small dices (approx 3 x 3mm) Mix diced tuna with sesame oil and grape seed oil first then seasoned with salt and pepper in mixing bowl....
ALMOND, COFFEE & CHOCOLATE TART WITH MASCARPONE CREAM
I personally love coffee, mixing with Mascarpone, remind me when I lived in Tuscany. For 1 large tart (22cm) Cacao Shortcrust Combine room temperature butter with salt and sugar in...
Basil Infused Tuna
Only sashimi-grade Yellowfin tuna will do for my signature dish. If your fishmonger can’t deliver, shop around somewhere else or put the recipe on the backburner for another day. Mustard...
CHOCOLATE AND COINTREAU PANNA COTTA WITH RASPBERRY COULIS
This is one of my favourite desserts to prepare when having guests over for dinner as it can be completed entirely on the day before and leaves time to focus...
BEEF CHEEKS WITH PEDRO XIMENEZ
Trim the beef cheeks to neaten them up and remove any sinew and silver skin. Season well. Heat half the olive oil in a large heavy-based saucepan over high heat....
CHOCOLATE AND FENNEL ICE CREAM
Here’s our recipe for Chocolate and Fennel. Like most of our food at The Three Blue Ducks we try to find ways of using every part of all the produce...
CHOCOLATE TRUFFLES
There really is no limit to the variety of truffles you can make with this great little recipe. Treat your guests to different flavoured, sized and textured truffles at your...
BEETROOT RISOTTO AND GORGONZOLA
Put the beetroot through the juicer to obtain the fresh beetroot jus. Gorgonzola Sauce Melt very slowly gorgonzola with the cream on a low heat. Risotto Cook the shallots in...
CONFIT OCEAN TROUT WITH CAULIFLOWER PUREE
Basil Oil Pick the leaves off the basil. Blanch in boiling water for 5 seconds, drain, and puree with the vegetable oil. Oil Crush the stalks along with the parsley,...
CORN AND CORIANDER FRITTERS
The great thing about corn fritters is that they are perfect anytime of the day. Have them at breakfast with a little wilted spinach, some bacon and roast tomatoes. Serve...
CRAB, AVOCADO, PICKLED GINGER AND BABY HERBS WITH LEMON DIJON VINAIGRETTE
If you want to truly wow you guests with an impressive dish while at the same time amazing yourself with a recipes simplicity, then look no further than this great...
BRAISED PORK WITH CHILLIES
I love anything with pork belly in it. The good thing about it is if you give it a really good fry first, that will render out a lot of...
