Sunday, February 25, 2018

The Week in Bites 25 February 2018


This week at FDL we brought you an exclusive interview with Swedish chef Björn Frantzén, tips on distinguishing wild and farmed tuna, and much more.
http://bit.ly/2F14anU

Saturday, February 24, 2018

Richard Ekkebus' Inspirational Dishes


Have a look at some delicious dishes prepared by chef Richard Ekkebus of Amber, the signature restaurant of The Landmark Mandarin Oriental hotel, Hong Kong.
http://bit.ly/2ENf9lp

Women in Gastronomy: 12 Top Female Chefs Talk Food


This new global food forum gathers some of the world's most dynamic female chefs for one day of discussion and 12 course lunch in Bangkok. Be sure to book.
http://bit.ly/2CItQRa

How to Make the World's Most Difficult Dessert


The Fat Duck's Botrytis Cinerea dessert famously involves over 50 different stages of preparation. Here's how to make it.
http://bit.ly/2sQdCWb

5 Different Methods For Cake Making Success


If you want to nail cake baking there are a few essential techniques to master which once learnt will open up a whole new world of light and airy sponge.
http://bit.ly/2sOl2JB

Friday, February 23, 2018

Infographic: How To Order Avocado on Toast Around the World


Don't miss the opportunity to learn how to order avocado on toast in more than two dozen languages, which will come in handy next time you go on holiday.
http://bit.ly/2sQxpF4

The Science of Cryo-blanching


A closer look at cryo-blanching, a rapid freezing method capable of preserving the color and flavor of green vegetables. Discover its secrets.
http://bit.ly/2F1Owsu

Ravioli with Herbs


RAVIOLI WITH HERBS



An exclusive vegetarian first course: try this ravioli recipe with herbs, ricotta and butter.

INGREDIENTS

For the filling:


INFO BOX

Preparation time - 35 m
Cooking time - 5 m
Recipe category - First course
Recipe yield - 4

PREPARATION


Stir the basil into the ricotta with a little oil, parsley and seasoning.

Lay a sheet of pasta onto a floured work surface and place teaspoonfuls of the mixture at intervals along the sheet, leaving a 6cm gap between each mound.

Brush around each mound with a little beaten egg.

Top with the second sheet of pasta and press down lightly around each mound, pressing out all the air.

Cut out or stamp out with a cutter and lay on a baking tray.

Repeat and then cover the ravioli with a damp tea towel until ready to cook.

Cook the ravioli in boiling salted water for 2 minutes, removing with a slotted spoon and drain on kitchen paper.

Heat 2-3 tbsp butter in a pan until foaming then pour over the ravioli.

Decorate with chives.

http://bit.ly/2EZaHPK

Hokkaido Sea Urchin in a Lobster Jell-O with Cauliflower, Caviar & Crispy Seaweed waffles


HOKKAIDO SEA URCHIN IN A LOBSTER JELL-O WITH CAULIFLOWER, CAVIAR & CRISPY SEAWEED WAFFLES




An exquisite recipe by chef Richard Ekkebus of Amber restaurant in Hong Kong, with sea urchin, cauliflower, caviar and lobster jelly.
INGREDIENTS

INFO BOX

  • Recipe category - Main course
  • Recipe yield - 1

PREPARATION


Cauliflower Puree

1. Sweat the cauliflower in butter and season with salt.
2. Cover with milk, put a cartouche on top and cook until really soft.
3. Strain, blend till smooth, adding some of the liquid if needs be.
4. Pass and check seasoning

Cauliflower Mousse

1. Warm the puree, add the gelatine and mix.
2. Put into a bowl over iced water and mix until cold.
3. Gold in the cream and lightly season with salt.

Lobster jelly

1. Warm the consommé, add the gelatine, dissolve and pass.

Tapoica Tuille

1. Whisk the flour and water, put on the stove, bring to the boil, whisking continually until the mix goes clear.
2. Cover with clingfilm and put in the Chinese steamer powder.
3. Remove, season with salt and whisk in the seaweed powder.
4. Divide between 6 trays and spread evenly.
5. Put into a dry oven on 65℃ and leave overnight.
6. Remove and keep in sealed bags.
7. Cook in sunflower oil, deep fry on 180-190℃ and season lightly with salt.

Spinach Tuille

1. Whisk the egg white into the puree, add the flour slowly, followed by the butter and lastly the seaweed paste.
2. Spread evenly on trays and cook on 140℃ for 10 minutes and leave to cool.

Spinach Puree

1. Blanch and refresh the spinach.
2. Squeeze out excess water and put into a pacojet.
3. Freeze a blitz 4 times and pass for tammis.

Sea Urchin

1. Put the bottom part of the sea urchin at the bottom of the shell.
2. Pipe in the cauliflower mousse till it comes up ¾ of the way.
3. Place 3 pcs sea urchin on top, glaze with the lobster jelly and leave to set .
4. Finish with a quenelle of caviar and gold leaf.
5. On the side serve the tapioca, spinach tuile and seaweed bread.

http://bit.ly/2EY8C6H

4 Underwater Wineries Around the World


4 UNDERWATER WINERIES AROUND THE WORLD




As strange as it might sound, wines are currently being aged underwater around the world in France, Spain, Italy, Greece, the U.S., Chile, South Africa, Australia and beyond.

Storing the bottle on a sea bed rather than in a cellar, some wine producers argue, offers the prime conditions in which to age wine succesfully yielding interesting organoleptic qualities.

Here's a closer look at four wineries experimenting with ageing wine underwater.

For more gourmet food aged in unconventional places

1. Gaia Wines, Greece (top image)

At Gaia Winery in Greece they work with ageing white wines on the picturesque island of Santorini.

Metal cages full of wine are slowly sunk into the sea off the island where they remain at a depth of 25 meters, for five years.

They are currently experimenting with a white wine called Thalassitis, based on Santorini’s Assyrtico grapes.

And why do they choose to age underwater? “Because there, aging will occur without oxygen and without light, with a steady temperature for as long as is required.”

Website

2. EDIVOVINO, CROATIA



At this underwater windery in Croatia the glass bottles of wine are placed in terracotta amphoras, which apparantly create the perfect thermal conditions for ageing.

They first age the bottles in an aquatorium for three months, and later on, under the sea at a depth of 18 to 25 metres for one to two years... which you can also visit if you don a scuba tank and wet suit.

Website

3. VINA MARIS, SPAIN



Vina Maris have both a red and a white wine aged underwater at 30 metres which can also be visited on diving or boat trips.

Vina Maris Monastrell red wine is aged for 14 months in French oak barrels and 6 months undersea aging in sealed bottles off the coast of Calpe, Alicante.

While their Vina Maris Chardonnay, full bodied white wine, is aged for a lesser four months.

Read the tasting notes on their Website

4. BISSON, ITALY



Bisson use the classic method to produce their sparkling wine with one obvious difference to most producers. The bottles are immersed onto the seabed and contained in metal cages at a depth of about 60 meters (environment at a constant temperature of 15 °) for about 26 months.

The resulting wine has "a straw-yellow color, a very thin and persistent perlage, a complex bouquet, an intense bouquet with clear hints of salty character, a frank and dry taste, long, intriguing and rich in minerality."

Website

http://bit.ly/2F19SGw

What is Bulgur Wheat: How to Cook this Versatile Grain


WHAT IS BULGUR WHEAT: HOW TO COOK THIS VERSATILE GRAIN





Bulgur wheat is a popular grain in cooking, just like quinoa. But do you really know how to cook bulgur? As you'll soon discover, it's not so complicated.

What is bulgur wheat?

This Middle Eastern whole wheat durum grain whose name literally means "cracked wheat," is generally cooked like semolina, and used in both sweet and savoury dishes.

It's rich in proteins and minerals like magnesium and manganese and has a nutty taste.

How to cook bulgur wheat

Cooking bulgur wheat is extremely simple, much, like pasta or rice and it's ready in under 15 minutes. Here's how:

1. Pour a quantity of bulgur (about 80gr per person) and twice its volume of water into a saucepan.

2. Cook on low heat for 8 minutes, until the water is absorbed by the bulgur. Cover and take the pan off the heat for 4 minutes.

3. By this time the bulgur grains will have swollen by absorbing the water and will not normally need to be drained. Simply fluff up the grains with a fork.

4. Eat immediately while it's hot or let the grains cool completely to turn into a refreshing salad in our recipes below.

Bulgur Recipes

Wondering how to cook with bulgur? If you've had a bag of bulgur wheat knocking around in the pantry for some months, here are some recipe ideas to get you excited about opening up that bag.

Bulgur Wheat Salad

A simple bulgur wheat salad is one of the tastiest ways of putting the grains to good use. What's more it's a very robust salad, ideal for a packed lunch or a picnic. Plenty of fresh herbs, lemon, olive oil and seasoning help pump up the flavour.



Bulgur Wheat stuffed Aubergine



This Ottolenghi inspired recipe uses bulgur wheat as a tasty stuffing inside a rich aubergine and dressed with a tahini sauce. Here's the recipe for a mavellous all in one vegetarian supper dish.

Bulgur Wheat and Kebabs

Bulgur can also be used as a side dish to accompany grilled meats, and is especially more flavoursome when cooked in meat stock. Find the recipe you need here.



If you'd prefer to try someting sweet, bulgur can also be turned into a version of a rice pudding. Try this recipe over at Epicurious.

http://bit.ly/2op2avq

The Week in Bites 25 February 2018

This week at FDL we brought you an exclusive interview with Swedish chef Björn Frantzén, tips on distinguishing wild and farmed tuna, and mu...