2 Chicken breasts -- skin and - bones removed Salt and pepper 2 Eggs 1 tb Butter
softened 1/4 c Heavy cream 1/4 c Hazelnuts :
skins removed, - and chopped 2 c Chicken stock In a food processor place the chicken breasts, salt, and pepper. Pur
How To make Chicken Hazelnut Quenelles's Videos
I upgraded my signature dessert! Baileys, caramelized white chocolate & pistachio dessert
Hey guys! Today we’re going to redesign one of my favorite desserts! It’s a dessert I’ve served on many menus but with the recipes and techniques I know now I’m sure I can bring it to the next level! We’re going to make a baileys cremeux filled with a caramelized chocolate creme, a pistachio crumble, a verbena broth, an apple & ginger gel, a baileys ice cream and a chocolate tuille. All great recipes, so enjoy guys!
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Reynold Poernomo Desserts For Christmas Inspiration | MasterChef Australia | MasterChef World
A compilation of popular MasterChef Australia contestant Reynold Poernomo Desserts for Christmas Inspiration.
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Fine dining tomato dish
Hey guys! Today we're making a delicious tomato dish. It's a beautiful clear tomato pie with a parmesan crumble, a basil oil and a tomato ice cream. All great recipes, so enjoy guys!
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Recipe: Ballotines of capon with crayfish
Hello everyone, today Recipe Cooking presents the following recipe: Ballottines of capon with crayfish
Here is the recipe in detail:
For 4 people
TOTAL TIME: 70 mins Preparation: 25 mins Cooking: 45 mins
Ingredients :
2 large fillets of capon 4 whole crayfish (frozen) 300 g shelled cooked crayfish tails 200 g button mushrooms 1 tbsp. tablespoon chopped hazelnuts 0.5 tsp. coffee Espelette pepper 30 cl White wine 40 g Butter 1 tbsp. coffee of veal stock Salt Pepper
Step 1: Cut off the stems of the mushrooms and coarsely chop them.
Cut the crayfish tails into sections. Roughly chop the hazelnuts.
Step 2: Mix the mushrooms, pieces of crayfish, hazelnuts, chilli, salt, pepper. Sprinkle with 15 cl of white wine.
Slice the capon fillets in half lengthwise.
Step 3: Place a quenelle of stuffing in the center of each escalope, roll them up and wrap them tightly.
Seal the ends tightly and cook for 30 minutes in boiling water.
Step 4: Remove the film. Brown the ballottines in a casserole dish with the butter.
For in the remaining white wine and the veal stock. Add the whole crayfish and simmer for 10 minutes.
Step 5: Cut the ballottines into sections. Serve with crawfish and sauce.