Sunday, February 25, 2018
Saturday, February 24, 2018
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.
Friday, February 23, 2018
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.
RAVIOLI WITH HERBS
An exclusive vegetarian first course: try this ravioli recipe with herbs, ricotta and butter.
For the filling:
Preparation time - 35 m
Cooking time - 5 m
Recipe category - First course
Recipe yield - 4
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.
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.
- Cauliflower Puree
- Chopped Cauliflower
- Cauliflower Mousse
- Cauliflower Puree400g
- Whipped cream800g
- Leaves Gelatine2l, soaked and dissolved
- Lobster jelly
- Lobster consommé1l
- Gelatine Leaves6, soaked
- Tapoica Tuille
- Tapoica Flour400g
- Seaward powder40g
- Spinach Tuille
- Spinach Puree300g, passed
- Plain flour100g, sieved
- Butter100g, melt
- Egg whites100g
- Seaweed Paste145g
- Sea Urchin
- Sea Urchin
- Cauliflower Mousse
- Lobster Jelly
- Gold Leaf
- Seaweed Bread
- Spinach Tuille
- Tapoica Tuille
- Recipe category - Main course
- Recipe yield - 1
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
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.
1. Warm the consommé, add the gelatine, dissolve and pass.
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.
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.
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.
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.
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.
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.
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."
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.
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.
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