Tag Archives | Great British Chefs Recipes

Mint sauce

Mint sauce

Dominic Chapman’s mint sauce recipe has the perfect balance of tang, minty freshness and sweetness. Have on hand for the next time you fancy cooking up some sumptuous roast lamb. from Great British Chefs Recipes http://ift.tt/2zzTQ3E via IFTTT

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Caesar dressing

Caesar dressing

This classic caesar dressing recipe is taken from Tom Aikens’ next-level version of the iconic caesar salad. It’s wonderfully simple to make – once you make your own you’ll never go back to shop-bought again. from Great British Chefs Recipes http://ift.tt/2yxXnLZ via IFTTT

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Fried bantam’s egg, celeriac purée, celeriac crisps, Morteau sausage, wild rice crumb

Fried bantam’s egg, celeriac purée, celeriac crisps, Morteau sausage, wild rice crumb

Colin McGurran’s beautiful starter makes a sublime dinner party dish – a stunning medley of creamy celeriac purée, crispy puffed wild rice, pork scratching and garlic crumb, and gloriously smoky Morteau sausage. from Great British Chefs Recipes http://ift.tt/2hqciVm via IFTTT

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Lamb biryani

Lamb biryani

Colin McGurran serves up a stunning lamb biryani recipe – a real celebratory dish that makes the most of an aromatic host of spices. As it’s such a time-consuming dish, Colin recommends completing steps 1–7 a day in advance to save time on the day of serving. from Great British Chefs Recipes http://ift.tt/2hTgz0f via IFTTT

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Raspberry crème brûlée with coconut snow

Raspberry crème brûlée with coconut snow

Scott Hallsworth serves up a stunning raspberry crème brûlée with a cooling coconut snow – the perfect make-ahead dessert for a dinner party. from Great British Chefs Recipes http://ift.tt/2lVDf4J via IFTTT

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Chicken-fried chicken with pickled cucumber and peanut soy

Chicken-fried chicken with pickled cucumber and peanut soy

Scott Hallsworth’s chicken-fried chicken recipe elevates this humble bird to a thing of beauty – perfect for a dinner party as you can make all the elements ahead of time. He confits the legs in chicken fat first for a meltingly tender texture, then deep-fries (again in delicious chicken fat) for perfectly crispy skin. If […]

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Tuna sashimi pizza with truffle ponzu and wasabi tobiko

Tuna sashimi pizza with truffle ponzu and wasabi tobiko

Scott Hallsworth’s tuna sashimi pizza recipe is a fun starter fit for a Japanese dinner party. Scott drizzles the dish with a delicious truffle ponzu sauce and tops it all off with wasabi tobiko – an unusual fish roe available from Japanese retailers. If you can’t track it down, feel free to omit from the […]

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Roasted pheasant with boulangère potatoes and red cabbage

Roasted pheasant with boulangère potatoes and red cabbage

This stunning roasted pheasant recipe is served with some stunning side dishes for a real feast. The pheasant legs are confit before flaking the meat and serving in layers throughout the beautifully tender boulangère potatoes, while the breast is simple roasted. Braised red cabbage brings an aromatic sweetness to proceedings. from Great British Chefs Recipes […]

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Sous vide rib-eye steak cooked in Café de Paris butter

Sous vide rib-eye steak cooked in Café de Paris butter

Luke Holder serves up a sous vide rib-eye steak recipe, poached in a generous lump of Café de Paris butter before searing in a hot pan for a caramelised exterior. Served with some simple broccoli, this is a steak dish to remember. from Great British Chefs Recipes http://ift.tt/2hOJeCP via IFTTT

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Sous vide venison tacos with ancho chilli and bitter chocolate

Sous vide venison tacos with ancho chilli and bitter chocolate

Russell Brown’s sous vide venison taco recipe gives this beautiful game meat a Mexican twist, with bitter chocolate and ancho chilli adding bountiful flavour. from Great British Chefs Recipes http://ift.tt/2yxiEZ2 via IFTTT

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Orange and cinnamon sous vide chocolate truffles

Orange and cinnamon sous vide chocolate truffles

Russell Brown serves up his sous vide chocolate truffle recipe, infused with warming flavours of orange and cinnamon. Creating the ganache in a water bath helps everything to melt evenly, and ensures that the flavours are fully infused into the chocolate. from Great British Chefs Recipes http://ift.tt/2g7q5vv via IFTTT

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