Super easy cocoa mousse ???????? | Sea Crab Kitchen #shorts
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Best Chinese food in Nugegoda Town. Prepared by famous Chef called Chef Lional
Cooking with Scallops | MasterChef Canada | MasterChef World
Join the tension-filled culinary competition as home cooks take on the challenging task of replicating a delicate sea scallop mousse. Jennifer faces an unexpected setback but quickly devises a creative solution. Will her resourcefulness lead to success, or will it end in disaster? Watch to see who impresses the judges in this high-stakes battle of flavours and techniques!
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Watch chef George Farrugia cook a scallop, brown crab, salmon mousse and sea vegetables recipe
Watch head chef at Fenchurch Restaurant, George Farrugia, prepare a dish of scallop, brown crab, salmon mousse and sea vegetables.
Would you like to see your skills videos on The Staff Canteen's YouTube channel? Send them to cara@thestaffcanteen.com and we'll pick the best ones for our 500,000 + audience to see!
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Your video must be a minimum of 3 minutes long and must include the dish title and cooking instructions. Just a heads up - we're much more likely to use your video if you include an intro to the camera, demonstrate techniques, cooking and plating clearly, and audio is clear.
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Truffle Chicken Roulade | Chicken Ballotine, Truffle Mousse, Preserved Lemon Gastrique
Today, I made truffle chicken roulade or truffle chicken ballotine, wrapped in savoy cabbage. The chicken was tender and the truffle mousse was tasty!
This was my attempt to improve my last chicken roulade video. Back then, I wanted to focus more on trying chef Thomas Keller's chicken supreme sauce so I kept the roulade more simple. This time, I focused on the chicken roulade a little more!
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Simplicit Nights by Ghostrifter Official
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Jazz Hands by Smithe the Mister
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Clocks by Smith The Mister
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Turbot with Crab Mousse, Crab Laksa Sauce, Cauliflower Puree, Alaskan King Crab
Today, I made turbot, put it together with crab mousse and finally paired it with crab laksa sauce.
This sauce is something I've learned during my time in Seoul, Korea, in one of the nicest restaurants I worked in! My responsibility was to keep making/tweaking it until it was perfect for serving for opening day!
I thought it was a very delicious sauce and saw its versatility of it so I remembered it. I never knew I would use it this way at that time, but I am glad I did and I am happy with how this dish turned out!
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Crab Cake Canapé with Avocado Mousse
Crab cake canapé topped with avocado mousse, pickled chilli and ginger, garnished with fresh coriander. Avonmore Professional cream works perfectly to create this light and creamy avocado mousse finish in this delicious canapé recipe.