Buko Tart
Buko tart is a smaller version of buko pie. For ingredients and exact measurements, visit:
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Salmon & Fennel Picnic Tart by Courtney Roulston
Heading to a picnic soon? Try this tart! As seen on The Cook's Pantry by Courtney Roulston.
Recipe:
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Gourmet Dessert with Marco | MasterChef Australia | MasterChef World
Experience culinary magic as celebrity guest chef Marco Pierre White joins MasterChef. Indulge in a masterpiece: honey semifreddo with a lemony twist. Witness the judges' amazement as they declare it the finest dessert ever tasted. From silky textures to the perfect balance of flavours, this creation redefines culinary excellence. Stay tuned for heartfelt reactions, confidence, and an inspiring journey led by Marco himself!
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How to Make Wild Alaskan Salmon Burgers with Rhubarb Chutney #salmonburger #recipes #recipe #burger
Instructions
Step 1
Make the rhubarb chutney
Combine rhubarb and all chutney ingredients except wine vinegar and honey in a large saucepan. Bring mixture to a boil; reduce heat and simmer, stirring occasionally, over medium-low heat for about 20 minutes. Stir in vinegar and honey. Continue to cook and stir over medium-low heat for another 15 minutes. Remove from heat. Reserve half of chutney for burgers; refrigerate remainder for another use.
Step 2
Prepare the salmon for burgers
Dice half of the salmon in 1/4-inch cubes; set aside in a medium bowl. Pulse the other half in a mini food processor until smooth; stir into the diced salmon.
Step 3
Make salmon burger mixture
In a separate bowl, combine cilantro, scallions, garlic, lime juice, soy sauce, sesame oil and smoked paprika. Add cilantro mixture to salmon, stirring gently just to combine. Season with salt and pepper. Shape salmon mixture into 4 patties, about 3/4 inch thick; chill until ready to cook.
Step 4
Cook burgers and serve
Grill or pan fry salmon patties (in a nonstick spray-coated pan) about 3-4 minutes per side. Place on buns and top with a dollop of rhubarb chutney and desired garnishes.
Ingredients
Rhubarb Chutney
1 pound rhubarb, cut into 1/2-inch pieces (about 3 cups)
1 cup dried dark red cherries
1/2 large red onion, peeled and diced (about 3/4 cup)
3/4 cup dried blueberries
1 garlic clove, minced
1, 1-inch piece fresh ginger, peeled and minced
1/2 teaspoon dried red pepper flakes
1 cup light brown sugar, not packed
1/2 cup tart red cherry juice
2 tablespoons red wine vinegar
2 tablespoons honey
Salmon Burgers
1 pound wild Alaska sockeye salmon, boneless, skinless and divided
2 tablespoons fresh minced cilantro
2 tablespoons thinly sliced Alaska Grown scallion
1 garlic clove, minced
Juice of half a lime
1 tablespoon soy sauce
1 teaspoon sesame oil
1/4 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
Cooking spray
4 favorite burger buns
For Serving
Alaska Grown red onion
Alaska Grown lettuce
Pickles
Don't be afraid to make something amazing!
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Two Michelin starred chef Andrew Fairlie,cooks cep tart and Halibut with snails
Andrew Fairlie from restaurant Andrew Fairlie at Gleneagles hotel Perthshire Scotland cooks up two sensational dishes from his seasonal Winter menu. The dishes are a cepe and wild mushroom tart with veal sweetbreads, and then halibut with Devon snails and parsley foam for The Staff Canteen.com
Part of The Staff Canteen Featured Chef Series. See more featured chefs here
The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world's best chefs. It's free to register, so why not join today?
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The Staff Canteen featured chef takes the very best chefs in the industry today, who discuss their job role, and their food style in a video recipe. You can read and watch the full series here
Dessert First! | Jacques Pépin: More Fast Food My Way | KQED
Minute Recipe: Savory Iceberg Cups.
When in doubt, start with dessert! It's easy to do when you use a tortilla for the crust as Jacques Pépin does in his Crisp Pear Tart. Fresh bay scallops are shown in the shell at their very best (and become too tempting for Jacques who can't resist nibbling on them) in the light and vibrant Bay Scallops in Mignonette Sauce. For a homier dish, Jacques shares his comforting Sausage Patties with Pumpkin Seeds and Mushrooms served with Cornmeal Mush.