By Eric “Cookie” Fleury • For 10 people. Potatoes 2 kilos Used baby potatoes cut them in1/2 and keep the skin in, washed them and boiled them for 10 Mn in a salted water. Drain Them and finished to cooked them in the Chicken stock 2/3 liters. When the potatoes are ready ( test them with […]
By Jeanette @ Galley and Beyond • I attended a family dinner over Christmas and wanted to bring something eatable but a little different so made this version of a Tarte Tatin. It can definitely be improved upon in all aspects but though I should share it for you all to mull over as it was […]
By Laura Santtini • Parmigiano Reggiano Ice Cream with Balsamic Strawberries & Black Pepper Ingredients: Serves 4-6 500ml whipping cream 115g golden organic granulated sugar 115g finely grated Parmigiano Reggiano cheese 800g ripe strawberries chopped freshly ground black pepper 1tbsp good aged balsamic vinegar Method: Bring the cream to the boil with the sugar, stirring constantly, then […]
By Mike Rich • Last weekend, 10th & 11th of September the number 1 ranked team in France, Oncle Jed’s BBQ attended the 1st Brexia 4Star BBQ Championship held at the beautiful Mille Miglia Museum in Brescia, Italy. 26 teams from 7 countries from all over Europe were in attendance. As with all Kansas […]
By Laura Santtini • Umami Roast Potatoes Ingredients: 1kg floury potatoes, such as Maris Piper or King Edward 120g olive oil salt 2 tbsp parmesan cheese, finely grated 1 tbsp Taste #5 Umami Dust™ freshly ground black pepper Method: Turn the oven on to 220°C/425°F/gas mark 7 and place a roasting tray with the fat in it […]
By Sara Parks – SParks Cuisine • When it’s summer and it’s hot – this is one of my favourites! I just can’t stop using this simple spiralizer to make yummy crispy Salads.. Here I use a couple of zucchinis and then adding lemon juice and zest and a couple of big spoon fulls of […]
By Flim’s Thai Kitchen • Ingredients for one portion : Chinese/ Asian market is the best place to buy the ingredients. Tamarin sauce Fish sauce Oyster sauce Rice noodles Shrimp or chicken Green onion Carrot Bean sprouts Red paprika Spicy paprika ( if desired ) Vegetable oil Egg – 1 per portion For the preparation […]
Mouth watering video made by Hospitality Media featuring Hayden Groves, former National Chef of the Year in 2013, prepares a seasonal dish using venison from the Denham Estate.
Butterscotch Pudding with Salted Caramel! Donal Skehan in his Back to basic’s series with Kerrygold.
How to make Carrot Air with Tangerine Granita – Molecular Gastronomy light foam by MolecularRecipes.
How to make Reverse Spherification to Make Spheres with Liquid Inside by MolecularRecipes.
The information in the above posts/articles where supplied by the person or company it features. The information is believed to be correct, is given in good faith and is intended as general information to the public. Galley and Beyond has no liability of this information.