Latest news with #chef
Bloomberg
7 hours ago
- Entertainment
- Bloomberg
How YouTube Is Shaping a New Generation of Chefs
It was the fall of 2023, and James Lowe, the London-based chef who'd made Lyle's one of the UK's best restaurants, realized he needed help. Despite 20 years of cooking experience, including stints in elite kitchens such as the Fat Duck and the River Cafe, the 45-year-old had never butchered a bluefin tuna. The UK had just awarded local licenses to catch the fish, though, so Lowe had ordered a 180-kilogram specimen from a favorite supplier in Cornwall. Carving up the pricey fish—especially a daunting behemoth of 400 pounds—is no small endeavor. 'Almost none of my chefs had prepped it before, and every piece has a different name,' Lowe says. Not even the knives they used regularly were meant for the task.
The Guardian
a day ago
- General
- The Guardian
Helen Goh's recipe for lemon meringue bombe alaska with pistachio cake
There's a touch of theatre to a bombe Alaska: the soft swoops of toasted meringue, the hidden layers revealed at the slice, the contrast of cold and flame … This one takes its cue from lemon meringue pie, reimagined as an icy dessert with a gently tangy heart. The lemon ice-cream is no-churn, which makes it blissfully easy, and it softens into a mousse-like texture, rather than melting, so this is great for entertaining, when timing isn't always precise. Underneath is a tender pistachio sponge for a little texture and subtle nuttiness, and it's all wrapped in a satiny meringue, torched to golden. It's a dessert that feels doable but celebratory, a little retro and entirely joyful. Prep 10 minFreeze 8 hr+ Cook 1 hr 30 min Serves 8-10 For the pistachio cake40g shelled pistachio nuts60g plain flour ½ tsp baking powder ⅛ tsp fine sea salt 60g room-temperature unsalted butter60g caster sugar Finely grated zest of 1 lemon 1 large egg, at room temperature ½ tsp vanilla extract 40ml milk For the lemon ice-cream330g lemon curd (shop-bought or homemade)100g condensed milk 100g plain, unsweetened yoghurt 1 tbsp lemon juice 300ml double cream For the meringue3 large egg whites (about 90g) 150g caster sugar ⅛ tsp cream of tartar 1 tsp lemon juice 1 tsp vanilla extract Line the base and sides of a 20cm round cake tin with baking paper. Put the pistachios in a food processor and process until finely ground. Add the flour, baking powder and salt, and pulse to combine; transfer to a small bowl. Heat the oven to 190C (170C fan)/375F/gas 5. Put the butter, sugar and lemon zest in the bowl of an electric mixer and beat with the paddle attachment on medium-high for about two minutes, until lightened. Beat in the egg and vanilla, then, on low speed, mix in the pistachio flour in three stages, alternating with the milk. Once just combined, scrape the batter into the lined tin and spread out evenly (it's a very shallow cake). Bake for 15-17 minutes, until light golden brown and a skewer inserted into the centre comes out clean. Transfer the tin to a rack for a few minutes, then unmould and leave to cool completely. Line a one- to one and a half-litre pudding bowl with a few layers of clingfilm, making sure there is a generous overhang all around. Whisk the lemon curd, condensed milk, yoghurt and lemon juice in a medium bowl. Beat the cream to soft peaks, then fold into the lemon curd mix; be gentle but thorough – there shouldn't be any white streaks. Scrape into the lined pudding bowl, then place the cake on top. Fold over the overhanging clingfilm to cover, then freeze for eight to 12 hours, until firm. Once the ice-cream has frozen, make the meringue. Find a saucepan on which your electric mixer bowl will sit stably. Fill the saucepan a quarter of the way up with water and bring to a simmer. Put the egg whites and sugar in the bowl and set it over the pan, making sure the base isn't touching the water. Whisk until the sugar dissolves and the mix is warm; rub a bit between your fingers: it's ready when it feels smooth and not gritty. Transfer the bowl to the mixer, and beat with the whisk attachment on medium-high for a minute. Add the remaining ingredients and beat for five minutes, until thick and glossy. To serve, invert the ice-cream bombe on to a serving plate. Gently tug at the clingfilm to release the ice-cream, then lift off the bowl and remove and discard the clingfilm. Spoon the meringue generously over the bombe to cover it entirely, using a small spatula to create swoops and peaks (at this stage, it can go in the freezer until ready to serve). Just before serving, use a blowtorch to caramelise the meringue until golden brown, then slice into wedges with a hot knife (dip it in a jug of hot water first, and wipe dry).
Times
2 days ago
- General
- Times
Three recipes for delicious dinners in 30 minutes
T here is a common misconception that as a chef you eat well. While this has some truth to it in that you are often tasting things as you go, the reality is that when you come home from a long day of work, you often end up eating toast with butter over the sink. We all know what it's like to reach the end of the day and have no energy left to stand in the kitchen for an hour, so here are three of my favourite recipes for dinner emergencies — all ready in no more than 30 minutes. Quite often when we have crêpes we start with savoury and then move on to sweet — almost like dinner to dessert. The fillings are totally customisable to what you have in your fridge; having cheese, however, is non-negotiable.
Irish Times
3 days ago
- General
- Irish Times
Sesame and miso baked salmon bowl with peanut and carrot coleslaw
Serves : 2 Course : Dinner Cooking Time : 15 mins Prep Time : 40 mins Ingredients 1tbs miso paste ½tbs sesame oil ½tbs soy sauce 1tsp brown sugar 1tsp rice wine vinegar 2 pieces of salmon, about 150g each, skin on For the slaw: 1 medium carrot ¼ white cabbage 1tbs peanut butter ½tbs Dijon mustard 1tbs white wine vinegar Olive oil Salt and pepper 1tbs vegetable oil 1tbs sesame seeds Handful picked coriander leaves Handful picked mint leaves 1 red chilli, thinly sliced 1tbs peanut rayu Steamed rice, to serve 1 lime, for wedges Place the miso paste, sesame oil, soy, brown sugar and rice wine vinegar in a small bowl and mix together. Place the salmon fillets on a small plate or dish and brush them with the miso mix to coat evenly, then place them in the fridge for 30 minutes to marinate. While the salmon is marinating, prepare the coleslaw. Peel the carrot, use a medium-sized cut on a box grater and grate into a mixing bowl. Then – carefully – thinly slice the white cabbage using a mandolin and add it to the carrot. Place the peanut butter, mustard, vinegar and a drizzle of olive oil in a small bowl and whisk together, then season with salt and pepper. This will be used to dress the coleslaw when the salmon is cooked. Back to the salmon. Preheat the oven to 180 degrees. Heat an oven-proof nonstick pan and add the oil. Place the salmon in the pan skin-side down, and cook for three minutes on a medium heat until the skin turns golden brown and begins to crisp. Keep a small bit of pressure on the salmon in the pan to prevent the skin from curling. Then transfer the pan to the oven to finish cooking for five minutes at 180 degrees. When the salmon goes into the oven, place the sesame seeds on a small tray and place them in the oven too to roast for five minutes until toasted. Remove the salmon from the oven and allow to rest for two minutes. Dress the coleslaw lightly in some of the peanut dressing and spoon into a serving dish. Add some steamed rice and a handful of the picked herbs. Place the salmon in the bowl and garnish with some sliced chilli, toasted sesame seeds and a drizzle of peanut rayu. Serve with a wedge of lime.
Irish Times
3 days ago
- General
- Irish Times
Hot and sour chicken and sweetcorn broth with egg and noodles
Serves : 2 Course : Dinner Cooking Time : 30 mins Prep Time : 30 mins Ingredients 1 leftover cooked whole chicken carcass 1 onion, roughly chopped 2 carrots, roughly chopped 2 sticks celery, roughly chopped 2 cloves garlic Salt and pepper Sea salt 1 fresh sweetcorn cob 120g dried udon noodles 2 eggs 1 small piece of ginger, peeled and grated 1 red chilli, thinly sliced, plus extra for garnish 2tbs soy sauce 1tbs rice wine vinegar Handful picked coriander leaves, for garnish ½tbs toasted sesame seeds, for garnish Pick about 200g of chicken off the leftover cooked chicken and place in a bowl, to be added later to the broth. Then place the cooked chicken carcass in a large pot and add the onion, garlic, carrot and celery, and season with salt and pepper. Pour in enough water to just cover, then place on a high heat. Bring to the boil, then turn the heat down and allow to gently simmer for 25 minutes. Strain the liquid through a sieve into a large jug or bowl, discarding the carcass, veg and any solids. The strained liquid will be the base for the broth. Bring a large pot of salted water to the boil. Peel away any outer leaves from the corn cob and cut away at the base. Place the corn cob in the boiling water and blanch for two minutes, then remove and allow to steam dry. Heat a skillet pan or nonstick frying pan over a medium heat. Place the corn cob in the pan and cook for one to two minutes, until beginning to char, then turn the cob slightly with tongs. Continue until it is evenly charred all over, then remove from the pan. Stand the cob upright on a chopping board and carefully cut the charred kernels off with a chef's knife, discarding the cob. The charred kernels will be added to the broth later. Place the noodles in a large pot of simmering water and cook for five minutes (or per packet instructions), then rinse in cold water, strain and set aside. Have the two eggs at room temperature before cooking. Add freshly boiled water to a small saucepan and place on a medium-high heat. When the water is boiling, slowly lower the eggs in with a spoon. Cook for five minutes, then remove the eggs from the saucepan and place in iced water. Pour about 500ml of the chicken broth base into a saucepan and place on a medium heat. Add the grated ginger, red chilli, soy sauce and vinegar and bring to a simmer. Add the leftover picked chicken, charred sweetcorn and strained noodles, and allow to simmer for two minutes, then remove from the heat. To serve, use tongs to divide the noodles between two bowls, followed by the chicken, then ladle on the broth to cover. Peel the soft-boiled eggs, slice in half and place on top, then garnish with some coriander leaves, slices of red chilli and some toasted sesame seeds.
