Charlie Hibbert's Chicken, Barley & Morels
Roast chicken is always a crowdpleaser, but here it's taken up a notch thanks to the addition of a hearty barley stew, studded with luxurious morel mushrooms. You could use other dried wild mushrooms if morels are tough to track down, but they're well worth seeking out – their flavour is simply unmatched.
Charlie says: ‘Roast chicken is a simple pleasure; whenever it’s on the menu at the Ox Barn at Thyme, it becomes an immediate bestseller. Morels are a wonderful nutty, earthy mushroom. Their short season means they come at a price and often it’s easier to get hold of dried morels, which work beautifully in a sauce or stew such as this. If you can get fresh, ensure you clean them carefully with a pastry brush, as nooks in wild mushrooms harbour dirt and more. Cutting them in half is a good idea too. That said, if you manage to get hold of fresh mushrooms, it’s worth the effort. Skip the soaking step, and fry them in a pan with butter, following the instructions below after that.’
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Andrej Prokes creates a Veal Cheek with Grebiche, lovage purée, hazelnut & white asparagus recipe
Andrej Prokes, Nestle CHEF, consultant chef, creates a recipe of Braised Veal Cheek with Grebiche, lovage purée, hazelnut and white asparagus. This video will show you step by step how to create the recipe.
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Essence of Emeril S1E35 - Roulades
Stuffed Saddle of Lamb | Gordon Ramsay's The F Word Season 2
Gordon demonstrates the main course of saddle of lamb, served with pomme pureé and finished with caramelised red onions. The stuffing has a fruity, Moroccan feel to it with a mixture of apricots, pine nuts and olive oil to bind it all together nicely.
The F Word's bold, modern and mischievous take on the world of food combines location VTs, kitchen actuality, celebrity interviews, stunts and recipe based challenges to give the format its trademark energy, pace and visual richness and create waves in the food world and beyond.
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Andrej Prokes creates a cod with Vin Blanc sauce, mushrooms, spinach & cauliflower recipe
Andrej Prokes consultant chef for the Nestle CHEF brand, creates a Roast Cod with Brown Butter, Vin Blanc sauce, wild mushrooms, spinach and cauliflower recipe. Watch as Andrej takes us through step by step in this recipe.
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Michelin star chef Tom Kerridge and Nick Beardshaw cook ox tongue and 'The Coach Burger'
Watch Tom Kerridge and his head chef at The Coach, Nick Beardshaw, cook smoked ox tongue and deep fried cheek with sauce gribiche. And ‘The Coach Burger’ with west country cheddar and risotto.
The dishes were created as part of The Staff Canteen Live at Hotelympia 2016 at the Excel. Get Nick and Tom's recipes here:
The Staff Canteen Live – Skillery supported by the Craft Guild of Chefs, was held in conjunction with speciality produce supplier, Westlands and Tom and Nick were sponsored by Franke.
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