UBChef Video Demo - 30th April/1st May 2021
Watch Robert Thompson prepare and serve the UBChef meal box for 30th April/1st May 2021.
*Tip - If you hover your mouse over the progress bar you can easily skip to the dish you would like to prepare!
On the menu:
Gordal Olive Focaccia with Basil and Rapeseed Oil Jam
Cured Monkfish Tail with Juniper and Sea Herbs
Oxtail “Carbonara”
Isle of Wight Tomato and Beetroot Gazpacho
Thai Mussels
Tenderloin of Dingley Dell Pork Roasted
Isle of Wight Asparagus and Truffle Feuillete
“Piña Colada”
Burnt Honey Panna Cotta
Comté Cheese Fondue
Enjoy your meals and happy cooking x
To place your UBChef order go to ubchef.com where you will find a selection of menus to choose from.
Contents of Video
0:00 - Intro
0:54 - Bread
3:05 - Monkfish
8:16 - Oxtail
12:58 - Gazpacho
16:09 - Mussels
20:57 - Pork
25:41 - Feuillete
30:18 - Pina Colada
33:02 - Panna Cotta
35:52 - Cheese
Food Fear - M&S Gluten Free Brie and Grape Sandwich
I like gluten free. Well, that's a lie. I prefer the not quite as niceness of gluten free to the headaches of gluten.
But I'm unconvinced by the idea of brie, and who the hell puts grapes in sandwiches?
M&S, apparently.
Clonakilty Blackpudding Salad Recipe Video UK
The perfect salad with the perfect dressing makes the perfect meal! Tossed with a home-made lemon dressing, this delightful recipe combines Clonakilty Blackpudding, feta cheese and apple with grapes, mixed leaves and walnuts. A great flavour combination, why not give this mouth-watering recipe a go?
Ingredients
200g Clonakilty Blackpudding
100g diced feta cheese
1 apple (skin on and cut into matchsticks)
Mixed salad leaves
Crushed walnuts
Small handful of grapes
For the dressing:
2 cloves garlic (minced or finely chopped)
½ tsp of black pepper
2 pinches salt
½ cup extra virgin olive oil
1 cup freshly squeezed lemon juice
Method
For the dressing:
1. Put the garlic, black pepper, salt, olive oil and lemon juice into a clean, empty jam jar or water bottle.
2. Shake the jar/bottle vigorously for 1 - 2 minutes to make sure the olive oil and lemon juice are mixed well with each other.
(Note: the above quantity makes enough dressing for approx. 35 servings).
For the salad:
1. Fry the pudding in a hot oiled pan until evenly cooked and crispy. Set aside and keep warm.
2. In a large bowl, gently mix some mixed leaves with feta, apples, grapes and crushed walnuts.
3. Crumble the warm Blackpudding over the salad followed by a generous amount of the olive oil and lemon salad dressing.
For more info visit:
Chocolate Fondue in AMC Cookware
Using an AMC 20 cm Dome as a double boiler, you can easily melt chocolate. Then the fun begins – dip and coat your favourite ingredients from fresh fruit to marshmallows, biscuits or even popcorn. You don’t have to go out and buy a special fondue set, simply use your AMC cookware!
CHOCOLATE FONDUE
Serves 6
200 g good quality dark chocolate, broken into pieces
Your choice of ingredients to dip:
- seasonal fresh fruit
- dried fruit
- sweets (marshmallows or skewered popcorn)
- biscuits (oat biscuits, shortbread etc.)
METHOD
Pour approximately 500 ml water in an AMC 20 cm Gourmet High and place an AMC 20 cm Dome in the unit. Place the chocolate in the Dome. Heat over a medium temperature until the water starts to simmer. (If using the AMC Flux, start on P5.)
When the chocolate starts to melt, reduce the heat to the lowest temperature (P1 on the Flux) and gently stir the chocolate until it has melted completely. Take care not to overheat chocolate.
Remove from heat, but keep the chocolate in the Dome over the water. This will ensure that it stays runny and melted. Alternatively, pour chocolate into individual serving bowls, and serve immediately to prevent it from firming up again.
Dip ingredients of your choice into the chocolate or drizzle the melted chocolate over. Enjoy!
Tips:
Pat fruit dry before dipping in chocolate, so that the chocolate clings to the fruit. Seasonal fruit, like grapes, strawberries, berries, oranges, apples or slices of banana are delicious with chocolate.
Dark chocolate, rather than milk chocolate, is best for this recipe, especially when serving with sweet ingredients like fruit, sweets or biscuits. It's also important to choose a good quality chocolate and not baking chocolate for the best flavour and texture.
Cookware we used:
20 cm Gourmet High
20 cm Dome & Seal
AMC Flux Induction Cooker
Apple, Cranberry, and Walnut Chutney & Turkey Sandwiches
Apple, Cranberry, and Walnut Chutney & Turkey Sandwiches
Don't let Devon go to waste Curried Turkey with Braised Rice and Accompaniments
Celebrity chef Paul Da-Costa-Greaves demonstrates how to 'Love Food, Hate Waste' this festive period.
Paul has teamed up with the 'Dont let Devon go to waste' campaign, to share ideas on reducing food waste and saving money, in order to help combat the £12 billion worth of food that we throw away every year!