Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: chocolate, dessert, french, mousse, snow, white | No Comments »
Break the chocolate into little pieces and melt in a bowl over a bain-marie. Add the butter, cubed, and mix with a spatula until melted and incorporated. Remove from the heat, add the egg yolks and stir delicately. Whisk the whites into snowy peaks, adding the sugar during the process. Stir 1/3 of the egg whites into the chocolate liquid. Then, gently fold the rest, until there are no more lumps. Put the mousse into a big glass or into 8 little one. Transfer it to the fridge to cool for 2h before serving.
Posted: May 3rd, 2009 | Author: the chefs | Filed under: recipes | Tags: dish, know your onion, know your onions, knowyouronion, knowyouronions, rice, side, white | No Comments »
Wash the rice until the water becomes clear. Drain. Finely dice the onion and chop the garlic. Bring the water to the boil. In a heavy based saucepan over a high heat, stir fry the onion in oil and, when they soften, add the garlic. After one minute, add the drained rice and stir-fry for a further minute. Add the boiling water, season with salt and, when it boils again, turn down the heat to minimum and cover. Cook for 15-20 min, until the rice has absorbed the water and bubble holes appear on the surface. Turn off the heat and rest for 5 min, before fluffing it with a fork.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: berries, berry, dessert, egg, fruit, italian, kiwi, know your onion, know your onions, knowyouronion, knowyouronions, mango, maringue, pavlova, strawberries, strawberry, white | No Comments »
Beat the egg whites until firm, add half of the sugar and beat until smooth. Keep beating and add the rest of the sugar, a little at a time. When all the sugar is added, add the vinegar and cornflour. Beat until fully combined. Pour the meringue over a sheet of greaseproof paper and spread it to form a roughly shaped 20cm circle. Bake at 150C for 1 hour, turn off the oven and leave to cool. Peel and chop the fruit. When cool, turn the meringue carefully upside down and remove the paper. Top with the fruit and serve.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: british, chocolate, dessert, know your onion, know your onions, knowyouronion, knowyouronions, soup, white | No Comments »
Heat the cream until it starts to bubble. Meanwhile chop the chocolate finely. Add the chocolate to the cream, lower the heat and mix until it melts. Add the Cointreau and the white pepper. If it’s too thick, add some milk. Serve hot with bitter chocolate, strawberries or blackberry ice cream.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: bass, ceviche, cherry, chillies, coriander, fish, halibut, know your onion, know your onions, knowyouronion, knowyouronions, peruvian, potatoes, red, sea, shallot, starter, tomato, tomatoes, turbot, white | No Comments »
It is very important that the fish is undoubtably fresh.;Boil, peel and dice the sweet potatoes. Slice the fish into strips measuring about 2 x 1/2 inch. Halve and thinly slice the shallots, quarter the tomatoes, seed and slice the red chillies, chop the coriander stems and root. Lay all the ingredients in a shallow dish, except the potatoes and the coriander leaves, and pour over the lime juice, turning the fish strips to fully coat them in the juice. Cover with clingfilm (plastic wrap) and leave for 10 min, until the fish acquires a whitish colour on the outside. Season with salt and pepper and serve on little plates or in martini glasses, decorated with the coriander leaves and garnished with the sweet potatoes, which balance the heat of the red chillies.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: bread, course, flour, french, garlic, gruyère, know your onion, know your onions, knowyouronion, knowyouronions, main, onion, onions, soup, starter, white, wine | No Comments »
In a large saucepan over high heat, melt the butter and add the finely sliced onions. Turn them from time to time until the edges of the onions have darkened. Reduce the heat and leave the onions cooking slowly, stirring occasionally, until dark brown and caramelised. Stir in the flour, cook for a further 2 minutes and pour in the white wine. Scrape the base of the pan, to deglaze the rich nutty brown film that has formed. Add the stock, bring to the boil, reduce the heat and simmer gently for 30min-1h. Meanwhile, in a frying pan, fry the bread slices in olive oil and drain them on kitchen paper. Rub them with the garlic clove. When the soup is done, season with salt and pepper. Ladle it into 4 ovenproof bowls, top with the garlic bread and sprinkle with the grated Gruyère. Put the bowls on a baking tray and place them under a preheated grill, until the cheese is golden brown. Serve immediately.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: beans, canned, garlic, greens, know your onion, know your onions, knowyouronion, knowyouronions, pepper, piquillo, red, rellenos, sherry, spanish, starter, thyme, white | No Comments »
Drain the peppers and reserve the liquid. Pat them dry with kitchen paper. In a frying pan, sauté the chopped garlic with the drained beans, reserving the bean’s liquid. Mash with a fork to a thick purée. Add a little of the beans water if necessary to form the paste. Add the vinegar and season well with salt and pepper. Leave to cool and then stuff the piquillos with this paste. Sprinkle with thyme and serve with the greens.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: american, celery, chowder, corn, course, haddock, know your onion, know your onions, knowyouronion, knowyouronions, leek, main, milk, mussel, onion, onions, potato, potatoes, smoked, starter, white, wine | No Comments »
In a large saucepan, put the mussels, wine and water and bring to the boil. Cover and cook for 3 minutes. Remove from the heat, let it rest for a few minutes and strain, reserving the cooking liquid. Discard any mussels that didn`t open. Remove the remaining ones from their shells and set aside. Melt the butter in the same pan. Stir-fry the chopped onion, diced celery and sliced leek for 10min, until softened. Stir in the diced potatoes with the vegetables. Pour over the milk and top up with the stock and mussel liquid. Bring to the boil, then reduce to a simmer for 15 minutes, until the potatoes are tender. Remove from the heat and ladle half of the mixture into a food processor and whizz until smooth. Return to the pan over a gentle heat. Add the fish and sweetcorn and bring to the boil. Adjust seasoning. Add the mussels back to the pan and serve in soup bowls, sprinkled with parsley.
