How To make Chicken and Ham Mousse

Million-Dollar Country Pâté: A Simple Recipe That Looks (and Tastes!) Like a Million Bucks

Quit loafing around! This Million-Dollar Country Pâté recipe is made with pretty basic stuff, but the results are solid freaking gold: chfstps.co/29PYUmD

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Salmon and Asparagus Terrine - Mary Berry Cooks: Episode 2 Preview - BBC Two

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Watch the BBC first on iPlayer ???? Programme website: Mary Berry prepares a delicious salmon and asparagus terrine as a dinner party starter.

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Chocolate Mousse THE REAL RECIPE | Chef Jean-Pierre

Hello There Friends, Chocolate Mousse today! I have seen too many people on the internet trying to CHEAT this recipe. I'm here to show you the Perfect Recipe for a Chocolate Mousse. Taught to me by an amazing Pastry Chef from a 3 Star Michelin Restaurant I worked at in France. So come and learn this Chocolate Mousse Recipe to amaze yourself and any Guests you have at your home! Let me know what you think in the comments below.

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0:00 Intro
0:32 Ingredients
2:00 Start The Base
3:42 Cook The Zabaione
7:02 Add The Chocolate
8:09 Finish Whipped Cream
9:07 Finishing The Base
15:27 Adding The Egg Whites
17:15 Plating
20:58 Tasting and Outro

Ham and Cream Mousse

Welcome to IE.AT, here is our first and simplest recipe, ready in just a few minutes! Please like and subscribe and don't forget to click here
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Cursed Foods: Ham Mousse ft. a terrible chef

Join me for some gourmet cooking...
Here is the recipe in case for some reason you want to make this monstrosity yourself.
6.5 oz canned ham flakes
8 oz cream cheese
1/5 cup shallots
1 cup sour cream
1 pinch paprika
1/4 cup cold water
1 envelope unflavored gelatin
crackers

-in a bowl crumble the foul smelling flakes (lets be honest this is just spam) and then fold in the only thing that might be able to save this, cream cheese. Add your sour cream from as high as possible to create a satisfying spat sound when it lands. Add your PINCH of paprika and mix that bad boi real gud. Set aside

-In a small saucepan, sprinkle cold water (but lets be honest we don't have the patience to make that water actually cold in the fridge. So just like, turn the tap as far as possible and wait about three seconds. That should be cold enough right?) with gelatin. Over low heat, dissolve gelatin. Wonder what the point of putting it over low heat was because this stuff dissolves pretty easily. Should you wait until its a least a little heated? Decide that if it was that important the recipe would have specified and err on the side of impatience.

-Pour gelatin mixture into hammy bowl. Mix mix mix, and pour bowl contents into the weirdest mold you could find.

-Refrigerate for FOUR HOURS.
-Get everyone psyched on how good its going to be and how great of a chef you really are.
-Try to relax but end up constantly checking on the mold and messing with it. Wonder if constantly poking and prodding will mess up your master piece but ultimately end up caving and poking about 6 more times because you have the willpower of a teaspoon.

-serve with crackers, rusks, croissants or chips. Or just throw it directly in the trash... (actually its pretty good on toasted bread like a sandwich. Sort of like a creamier version of a tuna sammy. We figured that out because we do not waste food in this household and ended up eating the whole damn rabbit)

That's it that's the whole recipe... Anyway go subscribe to my idol Kays Cooking:

Puff Pastry Salmon (Salmon Wellington)

Here is what you'll need!

Serves 2

Ingredients
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten

Preparation
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add the garlic and onions, cooking until translucent.
4. Add the spinach, salt, and pepper, cooking until spinach is wilted.
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.
13. Slice, then serve!


Music provided by Warner Chappell Inc. Used with permission