Crepinettes of Veal Tenderloin with Morels by Masterchef Heinz Winkler
Recipes by Chef Heinz Winkler, Masterchef performed at the Masterclass on the occasion of the 2007 World Gourmet Summit.
About Chef Heinz Winkler:
With Heinz Winkler, chef-owner of the establishment at helm, it is no wonder that even famous personalities like the Queen of Thailand, Brooke Shields and foreign delegates are dining at the restaurant. A celebrated chef, Winkler is rightly the pioneer of 'cuisine vitale', a concept where gastronomy and well-being is united. In 1981 at the age of 31, Tirol born Winkler became the world's youngest chef to receive the three-Michelin-star rating. Winkler was also bestowed the Bundesverdienstkreuz, an order of the Federal Republic by the German President, Rau, in 2001 for his exemplary work in the German gastronomic scene.
Download the recipe at
Copyrights of Peter Knipp Holdings Pte Ltd.
Tastemakers Ep. 9: Chef Mohsine Korich cooks his take on Lamb Chops
Executive Chef Mohsine Korich of Fairview Hotel Nairobi has been nominated for Chef of the Year under the Prestige category in Taste Awards 2015, Kenya’s annual bar and restaurant awards.
In this latest installment of Tastemakers, we learn how to make Chef Mohsine’s version of Lamb Chops en crepinette, and at what temperature you should finish your lamb in the oven.
About Tastemakers
Passion for craft captured. Tastemakers is an inspiring, quirky, colourful and personality driven video documentary series curated and directed by award-winning lifestyle journalist Susan Wong (@susanluckywong), produced and edited by Francis Mbatha (@francombatha) – dedicated to sharing the amazing personal stories behind good craft.
Tastemakers celebrates the personalities behind the hospitality industry and will bring you to kitchens, onto farmland, into the world of award-winning mixologists and even on to construction sites. Tastemakers is dedicated to sharing t
Pork Patties
Pork Patties
Ingredients
250g pork mince
1 tbsp spring onions (thinly sliced)
1 tsp green chilli (finely sliced)
3 cloves garlic (finely chopped)
1tsp fresh ginger (finely chopped)
1 tbsp breadcrumbs (if required)
1 tsp sesame oil
Salt and pepper to taste
Method
Place the pork mince, chillies, spring onions, ginger, garlic, salt, pepper and sesame oil in a bowl and mix together well. If mixture is a bit wet mix in the breadcrumbs.
Take a small amount of the pork mixture roll in to golf ball sized pieces
Heat enough oil to shallow fry to a medium heat in a suitable sized pan.
Add the patties in batches to the pan pressing down on them with a spatula to form the patties shapes and fry until golden brown, turning over several times.
Drain on a paper towel
Serve hot
Haslet Lincolnshire Meatloaf Savoury Minced Pork Belly and Liver Loaf
Haslet - pronounced 'hazelet' - is a slicing loaf of pork, liver and sometimes other offal. Haslet originally comes from Lincolnshire in England, and the seasoning is somewhat similar to the of Lincolnshire pork sausage. Haslet is usually sliced when cold and served with a salad or in a sandwich.
I mentioned the seasoning mix in the video - it's something like 4 parts salt, 1 part white pepper, 1 part ground black pepper, 2 parts dried sage, 1 part mace, 1 part allspice. And yes, we also have fresh sage in the recipe, because this should taste herby!
Here's the written recipe on my website:
Videos for similar recipes:
Faggots and Peas:
American Meatloaf:
Meatballs with Tomato Sauce:
Albondigas Spanish Meatballs:
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Victoria Wise Wraps Crepinettes
Victoria Wise demonstrates how to wrap crepinettes in caul fat.
Crépinettes van lamsvlees
Bekijk het recept hier:
Een crépinette is een soort van plat hamburger-achtig worstje, verpakt in varkensvet. Deze crépinettes zijn o.a. gekruid met komijn, chilipeper en karwijzaad en zitten vol met smaak. Varkensnet is bij ambachtelijke slagers verkrijgbaar.
Bekijk veel meer recepten op Allrecipes.nl!
Muziek: Master of the Feast
Kevin MacLeod