Green pea & burrata dish
Hey guys, in this video I will show you how to make a delicious green pea & burrata dish. I make it with a savory tartellete, a pea cream, lime gel and celery broth.
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Enjoy making this recipe!
Oven temperature: 170 degrees Celsius
Tartellete:
120 grams of flour
80 grams of butter
2 grams of salt
1 egg yolk
Pearl onion juice:
300 grams of white wine
200 grams of white wine vinegar
2 grams of salt
4 bay leafs
Celery broth:
250 grams celery
700 grams of apple juice
8 grams of salt
20 grams of lime juice
10 mint leafs
Lime gel:
150 grams of lime juice
20 grams of ginger syrup
80 grams of water
80 grams of sugar
8 grams of agar
Pea cream:
250 grams of green peas
100 grams of double cream
200 grams of vegetable broth
2 grams of salt
Bon appetit!
ChefMD® Recipe: Simple Mediterranean Bouillabaisse
Dr. La Puma prepares a fish stew with fresh mussels and halibut, rich in omega-3 fatty acids which help prevent heart disease. Halibut is considered a wonder food because it's low in sodium and fat, and high in protein. Eating just two servings per week may help lower the risk of macular degeneration, heart disease, and Alzheimer's. Get the complete recipe here:
Soupe de Poisson! Fish Soup/Stew!
Well it may have antioxidants, (meant to say nutritional foods), but mostly has a lot of nutritional values, meaning Omegas, Vitamins, etc. This delicious soup may not be for everyone's palette. I love fish and love vegetables. Smething differnt for a change. soup gets right into your system simply because of the liquids. In this case all fo the cooked vegetables which makes it easier to digest. I love a good fish dinner and raw vegetables. But today its soup! Enjoy!
Booyah! An upper Midwestern delicacy!
Booyah is traditionally made in large kettles for special events and meant to feed hundreds of people. What this video covers is making and canning Booyah to last a year or more. While the methods are different, the final product are not much different.
A description of Booyah from Wikipedia is, In cooking booyah, one makes a base or broth derived from meat bones, to which vegetables are added. Beef, chicken, and pork are popular varieties of meat for booyah (with all three often in the same kettle),[4] with vegetables such as carrots, peas, onion, and potatoes also in the mix. A wide variety of seasonings are used, sometimes lowered into the kettle in a cheesecloth bag.[5] Typical large-scale booyah kettles can hold more than 50 US gallons
Note that this is not an approved canning method, but a method I use to can booyah for personal consumption. It is raw packed and pressure cooked because the vegetables tend to be more firm and complete like I want them. Follow good sanitary practices and procedures and it is not likely that you will have any issue with the end product.
Scottland's Palace Inspired Recipes | Mary Berry's Country House Secrets | S01 E02 Full Episode
Mary Berry visits Scone Palace, the crowning place of Scottish kings and the epicentre of Scottish history, where she is invited to help Lady Mansfield prepare for a special dinner with traditional Scottish reeling in the palace where Prince Albert and Queen Victoria were once amused.
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3-2-1 Prawn Bouillabaisse
3-2-1 Prawn Bouillabaisse
50ml extra-virgin olive oil
100g onion (about 1 small), finely chopped
160g fennel (about 1 small bulb), sliced
160g leeks (1 large or 2 small), roughly sliced
2 garlic cloves, grated
1 tsp smoked sweet paprika
½ tsp dried chilli flakes
200g ripe tomatoes, roughly chopped
1 vegetable or fish stock cube
500ml boiling water
pinch of saffron threads
1 tsp dried or fresh thyme leaves
1 bay leaf
200g raw shelled king prawns, deveined
sea salt and freshly ground black pepper
To serve
15g fresh flat-leaf parsley, chopped
lemon wedges
toasted sourdough bread
1. Heat the oil in a shallow casserole dish over a low to medium heat, add the onions, fennel and leek and cook gently for 10 minutes.
2. Add the garlic, paprika and chilli flakes and fry for a minute then add the tomatoes and cook for 2–3 minutes more.
3. Crumble in the stock cube, saffron, thyme leaves, bay leaf and water and simmer for 10 minutes.
4. Add the prawns and cook for another 2–3 minutes until they turn pink.
5. Remove from the heat, season to taste with salt and pepper, and serve scattered with parsley, lemon wedges and sourdough on the side.
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