Margot & Fergus Henderson cook a fish pie at home | A Slice of Life | House & Garden
Chefs Margot and Fergus Henderson are the ultimate food power couple; she is the co-owner and founder of London's beloved Rochelle Canteen, as well as her catering company Arnold & Henderson, and he is the nose-to-tail eating pioneer at the helm of St John. Between them, they have trained and brought up many of the chefs who run the best restaurants in London and beyond; the kitchens of St John and Rochelle Canteen are notorious for finding and finessing the talent of the future. After a diagnosis of Parkinson's in 1998 and surgery that has affected his speech but helps his mobility issues, Fergus can no longer cook in the kitchen of St John and so it is in the airy surrounds of their Camberwell kitchen that the multi-award winning restauranteur sets to work. On a rainy day in October, we visited the couple at home to see how they live and cook as they set about making Fergus' fish pie recipe.
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Lamb Pie | Kitchen on the Cliff with Giovanna Bellia LaMarca
This delicious and beloved savory lamb pie is made in every home in Ragusa, in the Region of Sicily for Easter. This very typical dish is made by the Ragusani nel mondo, no matter where they live!
Dough:
4 cups flour
1 teaspoon SAF instant yeast
1/3 cup vegetable shortening
1 1/3 cups warm water
1 teaspoon salt
Filling:
1 1/2 lbs lamb stewing meat with bones
1 1/2 lbs lamb shoulder chops (3 chops) with the little round bone, each cut into about 3 pieces
5 large cloves garlic, peeled and chopped
1/2 bunch of Italian flat leaf parsley, chopped
salt and black pepper to taste
2 tablespoons of flour to place on the bottom before the filling is added to the crust to help thicken the meat juices while baking.
Glaze:
1 egg beaten and brushed on the top crust.
Filming and Video Editing by Francesca Sacco
My books:
Sicilian Feasts
The Cooking of Emilia-Romagna: Culinary Treasures of Northern Italy
Language and Travel Guide to Sicily
Available on Amazon, Barnes and Noble, and other book vendors.
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MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing
Nigerian Meat Pie Recipe - Cameroonian Meat Pie - African Meat Pie - Precious Kitchen - Ep 47
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These savory hand-held African style meat pies are EPIC! Believe me when I say you've never had meat pies like these before. Get the ingredients and come cook along with me!
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How I Magically Grew Golden Mushrooms in 12 Days! | Teacher Growth Kit Step by Step
In just 12 days I grew 200 grams of mushrooms.
- Shop Spores to Grow Mushrooms!
- Must Read BOOK on Growing Mushrooms
This video is of purely educational purposes for the sake of mycology.
This is not a video on How to grow magic mushrooms, although this method works for almost any mushroom, it's a video on how to grow mushrooms, I am not advertising magic mushrooms growth kit, magic mushrooms growthkit or any kind of golden teachers growth kit, nor do I promote the use of magic mushrooms
#spirituality #meditation #mycology
The Ultimate Coconut Custard Pie Homemade Dessert Recipe
Welcome to Culinary Recipe Creations, the ultimate destination for food enthusiasts and aspiring chefs alike! At Culinary Recipe Creations, we're passionate about the art of cooking, and we're here to inspire, educate, and entertain you with a wide array of mouthwatering recipes, and culinary tips.
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Coconut custard pie is a delightful and classic dessert. Here's a delicious recipe for you to try:
Ingredients:
For the Pie Crust:
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, chilled and cubed
1/4 cup granulated sugar
1/4 teaspoon salt
3-4 tablespoons ice water
For the Coconut Custard Filling:
1 cup sweetened shredded coconut
1 1/2 cups whole milk
1 1/2 cups canned coconut milk
4 large eggs
1 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (optional)
Instructions:
1. Prepare the Pie Crust:
In a food processor, combine the flour, sugar, and salt. Add chilled butter cubes and pulse until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, pulsing until the dough comes together.
Turn the dough onto a floured surface, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat Oven:
Preheat your oven to 350°F (175°C).
3. Roll out the Pie Crust:
Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Press the crust into the dish, trim the excess, and crimp the edges. Prick the bottom with a fork.
4. Toast Coconut:
Spread the shredded coconut on a baking sheet and toast it in the preheated oven for about 5-7 minutes, or until golden brown. Keep an eye on it to prevent burning.
5. Make the Coconut Custard Filling:
In a saucepan, heat the whole milk and coconut milk over medium heat until it just begins to simmer. Remove from heat and let it cool slightly.
In a large bowl, whisk together eggs, sugar, flour, and salt until well combined.
Gradually add the warm milk mixture to the egg mixture, whisking continuously to avoid curdling.
Stir in the vanilla extract and coconut extract (if using).
Fold in the toasted shredded coconut.
6. Assemble and Bake:
Pour the coconut custard filling into the prepared pie crust.
Bake in the preheated oven for 45-55 minutes or until the center is set and the top is golden brown.
7. Cool and Serve:
Allow the pie to cool completely before slicing. You can refrigerate it for a few hours to chill before serving.
8. Optional Garnish:
Garnish with additional toasted coconut on top or whipped cream, if desired.
Enjoy your homemade Ultimate Coconut Custard Pie! This recipe combines the creamy texture of custard with the tropical flavor of coconut for a delicious dessert.
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