Michelin star chef Paul Ainsworth cooks quiche, hogget and blue cheese recipes
Michelin star chef Paul Ainsworth cooks three recipes from his Padstow restaurant the first is a smoked haddock ‘quiche lorraine’ from Paul. This is followed by Group Executive Head Chef, John Walton's dish of Hogget, red garlic ketchup, cucumber and sweetbread fricassee. Next, Senior Sous Chris McClurg's dish of cheese, Barkham blue, apple pie and Cornish orchards.
See the recipes here:
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Best Lobster & Crabmeat Quiche in Maine
Best quiche in Maine....Super delicious !
Maryland Crab Cake Pie ( A Fathers Day Delight )
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Maryland Crab Cake Pie
Ingredients:
1/2 pound lump crabmeat (or you can use imitation crab meat)
2 eggs
1 small clove of minced garlic
1 tbsp. of flour
1/2 cup of mayonnaise
1/2 cup of heavy cream or milk
4 ounces of shredded cheddar cheese
4 ounces of shredded Swiss cheese or pepper jack cheese
1 1/2 tbsp. of minced onion
1 1/2 tbsp. bell pepper (chopped)
Just a pinch of salt because the cheese has salt in it
¼ tsp. Old Bay Seafood Seasoning
1 9 inch frozen deep-dish frozen piecrust
Bread Crumb Topping:
1/3 Cup fresh chopped breadcrumbs (crusty Italian bread)
1 tsp. salted butter
1 tbsp. fresh chopped parsley
Garlic Lemon Cream Sauce:
1/2 cup of mayonnaise
1/4 cup of sour cream
2 or 3 tsp. fresh lemon juice
1 clove of fresh minced garlic
1 tbsp. fresh chopped parsley
Mix all the ingredients together and garnish with some lemon zest and more parsley
Instructions:
1. Preheat oven to 350° and poke your pie crust with a fork all along the center to ensure a crispy bottom. Bake for 10 to 12 minutes and set aside to cool completely.
2. Then in a small skillet, sauté the onion, garlic and peppers with 1 tsp. of butter for one minute over a medium high heat and set aside.
3. In a large mixing bowl add the cream, mayonnaise and eggs. Whisk to combine taking out any lumps from the mayonnaise. Then add pepper, onion garlic mixture, crabmeat, salt, pepper and old bay seasoning. Fold the mixture together.
4. In a medium sized bowl, mix the Cheddar cheese and Swiss cheese with the flour (so the cheese doesn’t stick together) make sure it is well combined then pour it into the crabmeat mixture.
5. Pour the mixture into the cooled piecrust and bake on a cookie sheet for 45 to 50 minutes. Test with a toothpick to ensure it’s cooked all the way through. Let cool for 15 to 20 minutes.
6. In a small skillet, melt the butter, breadcrumbs and parsley. Stir until the butter absorbs into the breadcrumbs and gets toasty ( less than a minute)
7. Sprinkle the breadcrumb mixture on top of the pie. Serve each slice with a dollop of the garlic lemon cream sauce.
Happy Father’s Day to all!
Enjoy!
Note* you can also squeeze some fresh lemon juice over the top of the pie as well for extra flavor!!
Try: Mama’s Ricotta Pie
Seafood Quiche
This seafood quiche is perfect for any time of day, and can be made with the freshest ingredients for a delectable dish.
-1 refrigerated pie crust (or frozen deep-dish pie crust)
-1 1/2 cups chopped cooked, peeled shrimp
-1 cup shredded sharp Cheddar cheese
-1 cup (2-3 inch pieces) asparagus
-1/2 cup crabmeat, picked over
-1 1/2 cups half-and-half
-3 extra-large eggs, lightly beaten
-1/2 teaspoon salt
-1/2 teaspoon ground pepper
-1/2 teaspoon garlic powder
-1/4 teaspoon dried dill weed
Instructions:
1. Preheat the oven to 350° F. Unroll the pie crust and fit it into a deep-dish pie plate. Fold and crimp the edges. Line the crust with parchment paper and fill with uncooked beans or rice. Bake for 10 minutes, then remove from the oven. Remove the beans or rice and paper, and set aside.
2. Sprinkle the crust with the shrimp, cheese, asparagus, and crabmeat.
3. In a bowl, whisk the half-and-half, eggs, salt, pepper, garlic powder, and dill together; pour over the filling. Bake for 40 minutes, or until quiche is set. Serve warm or at room temperature.
THE BEACH HOUSE COOKBOOK. Copyright © 2017 by Whodunnit, Inc. Reprinted by permission of St. Martin's Press.
Quiche | Basics with Babish
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How to make the BEST Crab Quiche
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