Confit potato with aioli and lemon
Hey guys! In this episode we’re going to make a beautiful dish that's inspired by my recent holiday in Ibiza. Its a confit potato, with a warm aioli, smoked onion and a lemon gel. Hope you like it, enjoy!
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My kitchen equipment ⇩
Small food processor:
The vegetable sheet slicer:
Big food processor:
Favorite saucepan:
Japanese mandoline:
Microplane grater:
My palette knife:
KitchenAid stand mixer:
Wüsthof chef’s knife:
3500 watt induction:
Round cutter set:
Hand blender:
Wüsthof sharpening steel:
The sous-vide bath:
My brush machine:
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The perfect smoked pork belly with lovage crumb & green peas! Fine dining barbecue dish
Hey guys! Today we’re going to make a beautiful slow cooked smoked pork belly on the big green egg barbecue. We’re then serving it with a lovage crumb, a green pea & lovage cream, a green pea salad, a confit potato and some delicious green asparagus. All great recipes, so enjoy guys!
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⇩ The full ingredient list & written recipe:
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↪ julescooking.com
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My kitchen equipment ⇩
⇨ Spiralizer machine
⇨ Ice cream machine
⇨ Japanese sheet slicer
The vegetable sheet slicer USA link:
EUR link:
Small food processor USA link:
EUR link:
Big food processor USA link:
EUR link:
Favorite saucepan USA link:
EUR link:
Japanese mandoline USA link:
EUR link:
Microplane grater USA link:
EUR link:
My palette knife USA link:
EUR link:
KitchenAid stand mixer USA link:
EUR link:
Wüsthof chef’s knife USA link:
EUR link:
3500 watt induction USA link:
EUR link:
Round cutter set USA link:
EUR link:
Hand blender USA link:
EUR link:
Wüsthof sharpening steel USA link:
EUR link:
The sous-vide bath USA link:
EUR link:
My brush machine USA link:
EUR link:
Black Le Creuset pan USA link:
EUR link:
Artichoke dish
Hey guys, in this video I will show you how to make a delicious artichoke dish. I make it together with pommes dauphine and in coffee cooked salsify. I really hope you guys like it!
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Oven temperature: 180 degrees Celsius
Lovage herb oil:
40 grams of lovage leaves
300 grams of neutral oil
Pommes dauphine:
1 kg of potato
50 grams of butter
1 egg
2 egg yolks
4 grams of salt
Artichoke vinaigrette:
The artichoke trimmings
50 grams of white wine vinegar
40 grams of almond oil
3 grams of salt
120 grams of vegetable broth
Artichoke cream:
250 grams of canned artichokes
70 grams of double cream
20 grams of butter
3 grams of salt
Coffee cooked salsify:
500 grams of milk
6 grams of salt
10 grams of coffee beans
3 salsifies
4 artichokes
Toasted almonds
Yarrow leaves
Bon appetit!
Carrot & apricot dish (two Michelin star inspired!)
Hey guys, in this video I will show you how to make a delicious carrot and apricot dish. It's inspired by a dinner that I had many years ago at restaurant Mugaritz in Spain, a restaurant that's rewarded with two Michelin stars! The dish is different preparations from carrots with barbequed apricots and pickled radishes. Enjoy!
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Ingredients for the pickled radish:
- 30 radishes
- 300 grams of white wine vinegar
- 200 grams of water
- 2 grams of salt
- 2 pieces of star anise
- 20 pieces of coriander seeds
Ingredients for the carrot marinade:
- 300 grams of sushi vinegar
- 400 grams of water
- 120 grams of sugar
- 2 pieces of star anise
- 5 springs of thyme
- 2 limes
- 50 grams of laos
- Yellow, orange and purple carrots
Ingredients for the apricot:
- 8 apricots
- 5 springs of thume
- Honey
- Salt
Ingredients for the carrot cream:
- 3 big carrots
- 1 shallot
- 30 grams of brown sugar
- 500 grams of vegetable stock
- 20 grams of white wine vinegar
Ingredients for the carrot broth:
- 700 grams of carrot juice
- 8 pieces of cardamom
- 50 grams of laos
- 2 pieces of lemongrass
- 4 leaves of lime leaf
Ingredients for the green herb oil:
- 70 grams of parsley
- 80 grams of tarragon
- 300 grams of neutral oil
- Baby radishes
- Parsley cress
Bon appetit!
Affordable Autumn Recipes - Sausage and Fennel Bake from Lavender and Lovage
For the perfect autumnal family recipe that comes in at £1.39 per portion, look no further! Karen of the blog Lavender and Lovage, shows how to cook sausage, fennel and carrot bake. It takes under 1 hour to prepare and cook, and easily would feed four hungry mouths.
See more of Karen's wonderful recipes here:
Follow the hashtag #AffordAutumnFood to find more delectable recipes that all come in at under £5 per head.
7 Secret Sauces of Michelin Star Chefs ⭐⭐⭐
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Lern how to make clear cucumber juice, celery juice, cucumber vinaigrette, zorri cress oil, dill oil, carrot green oil, ginger vinaigrette.
Find 200+ tutorials for chefs in the Gronda app ????????
Chefs in this video: Mitja Birlo, Philipp Heid, Rolf Fliegauf (2x), Franck Pontais, Stefan Heilemann, Romain Fornell.