How to make Natural Yoghurt How to make Natural Yoghurt Cooking Mode: Steam Equipment Small and Large Mixing Bowls 2 X Large Jam Jars Spoons Medium Size Sauce Pan Tea Towels Scales Digital Thermometer Ingredients 2kg Full Cream Milk 200gm Full Cream Milk Powder 100gm...
Pickled Octopus Pickled Octopus Cooking Mode: Steam Equipment Pickling Jar Small Pot Perforated Steam Tray Small Mixing Bowls Scales Alfoil Ingredients 1kg Tenderised Octopus Tentacles 100gm Good Quality Salt 200gm White Wine Vinegar 300gm Water 3 Cloves of Garlic 6-8...
Celeriac and Truffle Puree Celeriac and Truffle Puree Cooking Mode: Steam Equipment Chef Knife Grater Blender Spoons Ingredients 1 Celeriac Truffle Paste 80gm Butter 80-120gm Thickened Cream Salt Pepper METHOD Peel the celeriac by trimming each end and peel the...
Preserved Lemons Preserved Lemons Cooking Mode: Stove Top Equipment Preserving Jar Chef Knife Small Pot Mixing Bowl Scales Ingredients 4 Large Lemons 300gm Salt 50gm Sugar 4 Bay Leaves 1 Cinnamon Stick 5 Cardamom Pods 30gm Honey 200gm Water METHOD Set the oven to...
Carrot and Brown Butter Puree Carrot and Brown Butter Puree Cooking Mode: Steam Equipment Small Perforated Tray Chef Knife Blender Small Pot Ingredients 2 Medium Carrots 60gm Cream 50gm Butter Salt METHOD Cut off the carrot tops, slice the carrot in half lengthways...
Steamed Salmon Steamed Salmon Cooking Mode: Steam Equipment Baking Paper Perforated Tray Ingredients 180gm Fillet Atlantic Salmon Salt Olive Oil METHOD Make sure the salmon is at room temperature to startPlace a sheet of baking paper on a perforated tray and place...
Steamed Rice Steamed Rice Cooking Mode: Steam Equipment Colander Small Tray Foil Ingredients 200gms Long Grain Rice 300gms Water Salt METHOD Wash rice under cold running water until the water runs clear Place rice in a flat tray and pour over cold-water cover tightly...
Quinoa Quinoa Cooking Mode: Steam Equipment Fine mesh colander spoon Ingredients 150gm Organic Quinoa 200gm Water Salt Olive Oil METHOD Place quinoa in a fine mesh colander and wash well until the water runs clear Place into a shallow baking tray and pour over water,...
Apple Sauce Apple Sauce Cooking Mode: Steam Equipment Vegetable Peeler zip lock bag blender or stab mixer Ingredients 1 Granny Smith Apple METHOD Peel a granny smith apple, cut off the cheeks and discard the core. Cut the cheeks into medium size chunks and place into...
Perfect Scrambled Eggs Perfect Scrambled Eggs Cooking Mode: Stove Top Equipment Small mixing bowl whisk spatula medium size fry pan Ingredients 3 Medium Size Free Range Eggs 60ml Cream Salt and White Pepper 20gm Butter Small splash of Olive Oil METHOD Crack eggs into...
Mayonnaise Mayonnaise Cooking Mode: Not Applicable Equipment Mixing bowl with whisk or stand mixer Ingredients 2 x Large Eggs yolks 30ml White Wine Vinegar 50gm Dijon Mustard Salt 300ml Vegetable Oil METHOD Separate yolks from whites, add vinegar and mustard and mix...
Duck Breast Duck Breast Cooking Mode: Steam Equipment Zip lock bagSmall SaucepanThermometerSmall FrypanChef’s Knife Ingredients Duck BreastSaltOlive Oil METHOD Remove duck breast and ensure you are starting at room temperature3/4 Fill the pot with water...
Parsnip Puree Parsnip Puree Cooking Mode: Steam Equipment PeelerGraterZip Lock BagSmall KnifeBlender Ingredients 1 Parsnip80gm Cream30gm Cold ButterSaltWhite Pepper METHOD Peel and grate the parsnip on the coarse side of the graterPlace the grated...
