Gourmet Dessert with Marco | MasterChef Australia | MasterChef World
Experience culinary magic as celebrity guest chef Marco Pierre White joins MasterChef. Indulge in a masterpiece: honey semifreddo with a lemony twist. Witness the judges' amazement as they declare it the finest dessert ever tasted. From silky textures to the perfect balance of flavours, this creation redefines culinary excellence. Stay tuned for heartfelt reactions, confidence, and an inspiring journey led by Marco himself!
#MarcoPierreWhite #GourmetDessert #MasterChefMarco
???? *MasterChef Australia Videos Straight From the Oven* ????
MasterChef Australia awaits you! Dive into a culinary universe where passionate contestants tackle challenging feats, all under the mentorship of culinary maestros: George Calombaris, Gary Mehigan & Matt Preston. From the enigma of Mystery Boxes to intense cook-offs, taste the essence of true gastronomic talent.
???? *MasterChef Australia Fan Favourites* ????
Welcome to MasterChef World, the premier hub for global culinary excellence. Dive into the best from regions including Australia, Canada, the UK, New Zealand, and South Africa. Experience riveting Mystery Box challenges, ingenious Invention Tests, and intense Pressure Tests that promise to captivate. Plus, don't miss out on exclusive recipes and Masterclasses from renowned chefs, unveiling their culinary artistry and expertise. Join us on this gourmet journey!
If you’re a fan of cooking shows, MasterChef World is the perfect channel for you. Subscribe now to be the first to watch our latest MasterChef content from around the world! Click the link to subscribe
???? *Travel the Culinary World with MasterChef* Explore our regional collections and relish every moment from your favourite MasterChef editions! ????
All content is distributed via Banijay Rights.
#masterchef #masterchefworld #food
Easiest Butter Garlic Prawns Recipe | Fish Recipe | How To Make Garlic Butter Prawns | Varun Inamdar
Download the Get Curried App by clicking on this link:-
Learn How To Make Butter Garlic Prawns Recipe At Home, from The Bombay Chef - Varun Inamdar only on Get Curried. Make this Fish Recipe of Garlic Butter Prawns in a simple, quick and easy method, at your home and share your experience with us in the comments below.
Ingredients:-
1 tbsp. Oil
¼ cup Salted butter
25 medium sized raw Prawns, peeled with tail on
⅛ cup Garlic cloves, crushed
⅛ cup Green garlic, chopped
Salt, as required
Freshly ground black pepper, as required
Chilli flakes, as required
⅛ cup parsley, chopped
2 tbsp. Lemon juice
½ tsp. Corn starch
2-3 tbsp. Water
Method:-
- Heat oil in a pan and add prawns to it.
- Toss this well and add salt. Keep the flame on high.
- Add garlic, butter, parsley and toss again.
- Add water, chilli flakes, black pepper, corn flour slurry, lemon juice and mix well.
Delicious Butter Garlic Prawns are ready to eat.
Host: Varun Inamdar
Copyrights: REPL
Subscribe and Get Regular Updates:
Easy peach cobbler ???? #easyrecipe #recipe #dessert #peach #pie
CRAB STUFFED SALMON
PURCHASE MY COOKBOOK( HARDCOVER):
PURCHASE MY COOKBOOK (E-BOOK) :
FOLLOW ME ON INSTAGRAM:
INGREDIENTS
Salmon, 2-3 filets
2 cups crab meat (lump, claw, blend)
4 oz softened cream cheese
3 tablespoon mayonnaise
Paprika, to taste
Kosher salt, to taste
Black pepper. to taste
Garlic powder, to taste
Lemon juice, half a lemon
1 cup Panko Breadcrumbs
3 tablespoon, chopped parsley
¼ cup butter, melted
2 tablespoon Garlic, minced & divides
INSTRUCTIONS
Preheat oven to 375 degrees
1. In a small bowl, combine cream cheese, mayonnaise, parsley, seasonings and parsley. Add lemon juice and mix until well combined. Add breadcrumbs. Set aside
2. In a separate bowl, add seasonings to melted butter. Add minced garlic
Cut slits into salmon filets. Generously spread seasoned butter onto salmon. Sprinkle kosher salt on the entire salmon filet. Stuff salmon with crab mixture and bake for 15-20 minutes
Notes: If your crab mixture is too creamy, add more panko breadcrumbs. Alternatively you can also set in the fridge for 10-15 minutes to firm
Follow me on INSTAGRAM: instagram.com/chefola_
Visit my WEBSITE : oskitchencatering.com
Music: bensound.com
Beurre Blanc Tutorial | using the classic method
Learn how a bit of history and how to make a beurre blanc the classic way with this step by step video tutorial. If you want a faster, modern and foolproof version of that sauce check my latest video here
Get this classic beurre recipe here :
JOIN OUR CULINARY SCHOOL !
The Beurre Blanc is an emulsion of half-salted butter and a reduction of white wine, vinegar and shallots. The white wine and vinegar are reduced by half with the gray shallots, then the butter is gently incorporated and whipped over very low heat (do not exceed the temperature of 50 degrees) in a heavy-bottomed saucepan.
This sauce is served hot as an accompaniment, without waiting, a dish, usually salmon, tuna or white fish. Water can be added before the butter is incorporated in plots. After the butter has melted, leave the shallots or pass the sauce through a sieve ( chinois) which will then make what we called a butter Nantais.
****************************************************************
utensils you may want to get:
Saucier pan:
filet knife:
********************************************************************
WRITTEN RECIPES ARE ON OUR WEBSITE
********************************************************************
My Filming equipment:
Video camera:
Microphone:
********************************************************************
IF YOU LIKE WATCHING MY VIDEOS PLEASE
CONSIDER ONE OF THE OPTIONS BELOW
( It really helps support the channel)
* Spread the word about the channel and the website.
* Check my Amazon cookware page ( affiliate link)
* Join the Kitchen brigade by signing up on my Patreon page :
* Take a look a the recipes to my website
Béarnaise Sauce
Bearnaise Sauce is one of the 5 French mother sauces, and is considered by many to be one of the most magnificent sauces for steaks. Notoriously difficult to make by hand, this recipe uses an easy method that yields exactly the same result in 2 minutes flat!
PRINT RECIPE: