Rillette - recipe
A delicious recipe on a New Nordic Christmas-rillette.
சிக்கன் ராப் வீட்டில் செய்வது எப்படி? / Grilled Chicken Wrap in Tamil / Chicken wrap recipe in Tamil
#chickenwrapintamil
The Only Leg Of Lamb Recipe You’ll Ever Need
7 Secret Sauces of Michelin Star Chefs ⭐⭐⭐
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Lern how to make clear cucumber juice, celery juice, cucumber vinaigrette, zorri cress oil, dill oil, carrot green oil, ginger vinaigrette.
Find 200+ tutorials for chefs in the Gronda app ????????
Chefs in this video: Mitja Birlo, Philipp Heid, Rolf Fliegauf (2x), Franck Pontais, Stefan Heilemann, Romain Fornell.
Southern Fried Chicken with an Indulgent Truffle Topping.
SOUTHERN FRIED CHICKEN
1 Goosgnargh Chicken or Free Range Chicken cut for saut'e into 8 pieces.
200ml Sunflower Oil
Spice Ingredients, (don't worry if you haven't all the ingredients, just substitute with others, it still works):
1 tablespoon Paprika,
½ tablespoon Smoked Paprika
2 teaspoon Onion Salt
1 teaspoon Chilli Powder
½ teaspoon Celery salt
½ teaspoon Dried Sage
1 teaspoon Black Pepper
1 teaspoon Garlic Powder or salt
½ teaspoon Ground allspice
½ teaspoon Ground Oregano
½ teaspoon dried basil
½ teaspoon dried Marjoram
1 tablespoon Golden Granulated sugar
1 tablespoon Sea Salt
Coating Ingredients:
1½ Cups Plain flour.
½ Cup Sourdough crumb or Panko.
1 Egg (beaten)
Method:
Mix and Blitz all the spice ingredients.
Portion the chicken into 8 and put the seasoning directly onto the chicken and leave it in the fridge for a few hours.
Mix some of the spice with the flour, add the crumb and salt to taste.
Place a non stick or good roasting tray in the oven 180-200c with about 200ml of sunflower oil, then pass the chicken through the beaten egg and into the floured crumb and carefully put on a tray or plate.
Remove the tray from the oven with the heated Sunflower Oil, quickly but very carefully place the chicken good side down in the Hot Roasting Tray and place back in the oven. Turn after 10 minutes and they are ready after a further 20-25mins.
Remove the chicken from the oven and place on kitchen Paper then onto a plate, serve with homemade chips and Slaw or salad.
Truffle shavings added if you are treating yourself.
Oslo «Canard à la presse»: a l'Aise is the must [2020]
A l'Aise is a new Michelin guide member. Chef and co-owner Ulrik Jepsen, has experience from 1 and 3 Michelin starred restaurants in Norway and abroad. Such as Waterside In, UK. Kokkeriet and Søllerød Kro in Denmark. The desire to travel brought Ulrik and his family to Norway where he has worked as Chef at Engø Gård at Tjøme. Now Ulrik is the co-owner of a l'Aise.
Here, at a l'Aise you can try the best Pressed duck (canard à la presse) of your life.
Tags: Pressed duck, Canard à la presse, Caneton à la presse, Canard à la rouennaise, Caneton à la rouennaise or Canard au sang, a l'aise, a l'aise norway, a l'aise oslo, Ulrik Jepsen, chef Ulrik Jepsen, Ulrik Jepsen Michelin stars, Ulrik Jepsen Michelin, Michelin guide Ulrik Jepsen, Michelin guide Norway, Michelin guide Oslo, Oslo Michelin stars, duck press