Dinner party at home with Luxury Private Chef
A few dishes from a tasting menu at a recent diner party:
-Gin cured salmon, goats cheese
-Welsh rarebit, grapes
-Trio of desserts
@luxuryprivatechef
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How to make tomato rarebit (like welsh rarebit but no ale)
Juicy pieces of tomato brighten up this flavor rich cheese sauce to spoon over toasted bread. Welsh rarebit is not the only rarebit!
Kashmiri chili powder:
Roux whisk:
Bread knife:
Recipe:
2 Tbsp butter
2 Tbsp flour
3/4 c. thin cream or half and half
3/4 c. stewed strained tomatoes
1/8 tsp soda
2 cups finely cut cheese
2 eggs slightly beaten
salt
mustard
cayenne
Put butter in a chafing dish; when melted add flour, pour on, gradually cream, and as soon as mixture thickens, add tomatoes mixed with soda; add cheese, eggs and seasonings to taste. Serve, as soon as cheese has melted, on graham toast.
Professional Baker Teaches You How To Make RYE BREAD!
Chef Anna Olson bakes delicious Seeded Rye Bread that will have your mouth watering like never before! Follow along with the recipe below and you'll be in bread heaven in no time!
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Recipe
Makes two 9 ½ -x-5 ¼ -inch pullman loaves
Ingredients
Starter
2 ½ cups (300 g) dark or medium rye flour, plus extra for sprinkling
1 ¼ cups (310 mL) lukewarm water
2 Tbsp (30 mL) starter (from Pain de Campagne recipe) (OR 1 tsp instant yeast & 1 tsp honey)
1 tsp (3 g) ground black pepper
½ tsp (1.5 g) ground cardamom
Soaker
3 cups (140 g) torn-up pieces of day-old bread, including crusts (white or rye bread)
hot water, to cover
Dough
5 cups (750 g) bread flour
1 ½ cups (180 g) dark or medium rye flour
2 ¼ tsp (8 g) dry instant yeast
½ cup (125 mL) coffee, room temperature
½ cup (125 mL) extra liquid from the soaker
bread from the soaker (above)
2 Tbsp (30 mL) blackstrap molasses
1 Tbsp (15 g) salt
1 cup (170 g) cooked wheat, spelt or rye kernels (“berries”)
1 cup (150 g) roasted, unsalted sunflower seeds
1 cup (150 g) roasted, unsalted pumpkin seeds
¼ cup (40 g) flaxseeds
1 egg whisked with 2 Tbsp (30 mL) water
sunflower, pumpkin and flax seeds, for sprinkling
Directions
1. For the starter, stir the rye flour, water, starter (or yeast and honey), black pepper and cardamom until it makes a thick paste. Sprinkle a little rye flour on top (this prevents a crust from forming), wrap the bowl in plastic wrap and leave on he counter for at least 14 hours.
2. For the soaker, place the torn up bread pieces in a bowl and cover with boiling water. Let sit until cooled to room temperature. Squeeze out the bread and set aside and reserve ½ cup (125 mL) of the liquid for the final dough.
3. For the final dough, place the bread flour, rye flour and yeast in the bowl and give it a quick stir. Add all of the starter, coffee, reserved soaker liquid and the squeezed out bread, molasses and salt and mix this on low speed for 5 minutes, then add the cooked grain kernels, sunflower, pumpkin and flax seeds and continue to mix on low speed for an additional 10 minutes (the dough will be sticky). Cover the bowl (or place in a separate bowl) with plastic wrap and let rise for just 30 minutes.
4. Turn the dough out onto a generously floured work surface, dust the dough with flour and divide it in half. Flatten each piece and then roll up in a loaf shape. Place each loaf in a greased 9-x-5-inch (2L) loaf pan and cover them with a tea towel, letting them rise for an hour.
5. Preheat the oven to 350 F (180 C). Brush each of the loaves with eggwash and sprinkle with seeds. Use a serrated knife to cut a line down the length of the loaf. Bake the loaves for an hour, until the top is a deep brown. Immediately turn the loaves out of their tins to cool completely on a cooling rack.
The loaves can be enjoyed fresh, or kept for a few days, well wrapped (they make great toast)
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Vegan Walnut Shakshuka - Power of 3 with California Walnuts
Check Out my Vegan Cooking Course -
#ad What’s your favourite breakfast? Does it have all the benefits of plant based omega 3 ALA, high protein, added fibre and is it packed full of flavour? My vegan California walnut shakshuka does! Made in collaboration with the awesome people at California Walnuts @walnuts_uk to kick off this year’s Power of 3 campaign, the vegan walnut shakshuka has 2 handfuls of chopped walnuts giving it all of the health benefits of this amazing nut and a tasty bite too.
Ingredients:
1 red onion
200g chopped tomatoes
2 x handfuls of walnuts (60g)
3 x cloves of garlic
1/2 tsp cumin
1 tsp chilli flakes
2 tsp smoked paprika
A Drizzle of olive oil
A pinch of Salt
A pinch of Pepper
320g drained Ackee
A Micro green sprinkle
2 slices of bread (of your choice) toasted
#californiawalnuts #thepowerof3
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