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Recipes
Summer Recipes
First
Asparagus, Mushroom, Chorizo, Brie and Dill Frittata
Blue Swimmer Crab and Coriander Ravioli with Thai Broth
Blue Swimmer Crab Salad with Green Papaya, Lime and Crispy Wanton
Caesar Salad
Cajun Butter Mussels
Char Grilled Asparagus with Roasted Almonds and Parmesan
Chilli, Lime and Gin Marinated Oysters
Clam and Potato Soup with Norwegian Salmon and Red Caviar
Crispy Crab Cakes
Fattoush
Kilawin
Lemon & Herb Braised Octopus with Roquette & Pear Salad
Mango and Champagne Oysters
Mussels in Lemon, Chilli and Garlic
Peppered Tuna Salad with Grilled Asparagus and Quail Egg
Persian Fetta and Caper Stuffed Zucchini Flowers
Poached Gulf Shrimp with Grilled Vegetable 'Terrine', Avocado Salsa and Fire Roasted Corn Vinaigrette
Pulpo a'la Gallega
Salmon Tartare
Sea Scallops with Sesame and Wakame
Seared Tuna with Niçoise Salad and Soft Boiled Quail Egg
Sesame Prawns with Mango and Asparagus Salad
Smoked Salmon, Watercress and Pappadum Stack with Lime Mascarpone
Steamed Mussels with Mango and Coriander Salsa
Thai Beef Salad
Tomato and Mozzarella di Buffalo Bruschetta
Tuna Carpaccio with Basil Oil, Lemon and Caper Berries
Main
Barbecued Cajun Lamb Backstrap with Cucumber and Dill Salad
Butter Roast Chicken with Chanterelles, Pumpkin & Spinach
Cajun Scotch Fillet
Chermoula Baked Cod Fillet
Chilli and Lime Marinated Spatchcock (game hen)
Dolce Vita Style Stuffed Squid
Fettuccine with Salmon, Asparagus and Capers in Lemon and Dill Oil
Fillet Steak at 56C/133F
Gold Band Snapper with Green Mango, Soy Beans & Crustacean Oil
Herb Marinated Chicken Breast with Prosciutto and White Bean Salad
King Prawn and Clam Saffron Linguine
Seared Swordfish, Japanese rice and Wakame Seaweed Salad
Sesame Crusted Ocean Trout on Choy Sum with Cucumber and Micro Herbs in a Thai Chilli and Mirin Vinaigrette
Sesame Tuna with Saffron Risotto, Chocolate and Basil Oil
Spaghetti Vongole
Spiced Coffee Rub Grilled Pork Chop
Stir-Fried Kim Chi Mud Crab
Dessert
Cherry, Almond and Mascarpone Trifle
Classic Creme Caramel
Coconut and Chocolate Bavarois in Blueberry Sauce
Grilled Peaches with Amaretto Mascarpone
Iced Hazelnut Parfait
Orange Semolina Cake
Peach and Mint Granita
Pear and Poire William Mousse
Raspberry Drambuie Bavarian Crème
Strawberry Shortcake
Strawberry Tart
Tarte au Citron
Thai Sticky Rice with Mango & Creamy Coconut
The Non-traditional Creme Brulee
Vanilla Bean and Champange Sorbet
Spring Recipes
First
Beef Carpaccio with Capers, Parsley and Truffle Oil
Chicken Cakes with Avocado Mayonnaise and Tomato Salsa
Citrus Ginger Duck with Tomato and Spinach Salad
Crab, Avocado, Pickled Ginger and Baby Herbs with Lemon Dijon Vinaigrette
Eggplant, Miso and Chilli Soup
Grilled Sardines on Red Pepper Coulis with Fresh Basil and Reduced Balsamic
Insalata Caprese
Pan Seared Cuttlefish with Squid Ink Risotto
Pesto Crusted Lamb Cutlets with Eggplant and Olive Caponata
Salade Nicoise
Salt & Pepper Octopus with Green Apple, cucumber salad and Carrot Ginger Jus
Salt and Pepper Squid
Seared Scallops with Red Papaya Salad
Smoked Salmon & Fennel
Smoked Salmon on Potato Rosti with Dill Crème Fraiche and Watercress
Smoked Salmon with Watercress and Persian Fetta on Corn Fritters
Spiced Salmon 39º with Spinach & Mascarpone Praline and Hollandaise Foam
Spinach Salad with Chorizo and Fetta
Thai Fish Cakes with Coriander and Cucumber Dipping Salsa
Tomato, Bean and Avocado Salad with Poppy Seed Vinaigrette
White Asparagus & Seared Scallops in Tomato-Tarragon Vinaigrette
Zucchini, Lemon Thyme & Ginger Soup
Main
Asian Braised Pork Belly with Crab, Apple and Daikon Salsa
Braised Ligurian Style Dormouse
Braised Rabbit Leg with Mushroom Filling in Grappa Raisin Sauce
Grilled Lamb Cutlets with Mint and Walnut Pesto
Harissa Marinated Chicken on Corn and Coriander Fritters with Pineapple Salsa
Norwegian Stockfish in Fricassée with Royal Crab, Spring Vegetables, Avocado and Tomato
Ocean Trout with Garlic Pepper Sauce
Paella
Pasta Aglio Olio
Prosciutto Wrapped Salmon Fillet with Wilted Spinach and Lemon Beurre Blanc
Ricotta & Walnut Stuffed Field Mushroom on Herbed Polenta with Buttered French Beans and Roast Pepper & Port Jus
Spice Crusted Chicken with Orange and Ginger Beurre Blanc
Spiced Fish on Citrus and Mint Cous Cous
Thyme Crusted Swordfish with Fattoush and Lime Mayonnaise
Dessert
Apple Tarte Tatin with Chambord Syrup and Cinnamon Cream
Chocolate and Cointreau Panna Cotta with Raspberry Coulis
Cinnamon Tea Cake
Lemon Tart with Dragonfruit Puree and double cream
Panna Cotta with New Season Berry Compote
Passionfruit Tart
Prune and Armagnac Soufflé With its Own Ice-Cream
Autumn-Fall Recipes
First
Buttered Wild Dover Sole Fillet with Champagne Mushroom Ragout, Basil Froth
Butternut Pumpkin, Rosemary and Ginger Soup
Caponata
Grilled Brussel Sprout, Walnut, Prosciutto and Parmesan Salad
Lobster Bisque
Olive & Thyme Dinner Roll
Oyster Mushroom and Semi Dried Tomato Risotto
Parmesan and Thyme Stuffed Mushroom Caps
Spinach and Butternut Pumpkin Salad with Crispy Prosciutto
Main
Fettuccine Carbonara
Macadamia Crusted Chicken Breast with Sage and Port Cream Sauce
Moroccan Swordfish on Creamy Polenta with Coriander and Lemon Oil
Pepper Crusted Roast Beef Tenderloin
Roast Wood Pigeon and Foie Gras Pithiviers with Creamed Peas
Rosemary and Parmesan Crusted Lamb Racks
Slow Roast Sumac Marinated Lamb with Shallot Marmalade, Mushroom Mash Potatoes
Tagliatelle and Roasted Pumpkin with Garlic-Sage Butter
Venison Steak with Red Wine Jus and Caramelized Eschalots
Zarzuela
Dessert
Apple Tarte Tatin
Bailey's Tiramisu
Caramelized Banana Tart
Chocolate Souffle
Crème Brulee a'la Paul
Ginger Crème Brulée
Marbled Chocolate Cheese Cake
Pecan Pie
Salzburger Nockerl
Sweet Ricotta Mousse with Berry Compote
Two colour “Panna Cotta” with Raspberry Sauce
Winter Recipes
First
Aspic of Wild Boar
Chicken Liver with Wilted Radicchio, Caramelized Eschalots and Reduced Balsamic
Country Bread Toast with Roast Beef & Onion Jam
Minestrone Soup
Radicchio with Cabernet, Honeyed Walnuts and Blue Cheese
Roast Pepper Soup with Garlic Shitakes and Parsley oil.
Roast Vegetable and Basil Soup
Roasted Sweet Potato, Ginger and Cinnamon Soup
Star Anise Braised Red Cabbage
Tom Yum Lobster Macchiato
Warm Roast Vegetable & Roquette Salad
Main
Braised Beef Ribs in Spiced Orange Tamarind Sauce
Braised Ox Cheek with Mushroom Ragout
Bucatini with Chicken, Shitake Mushrooms, Garlic and Parsley Oil
Cheese Fondue
Chicken with Winter Herbs and Kalamata Olives
Chilli Con Carne
Coriander and Lemon Crusted Barramundi with Spiced Lentils and Cucumber Mint Salsa
Fettuccine with Prawns and Baby Fennel in Pernod Cream Sauce
Lemon and Thyme Roasted Chicken
Mushroom Braised Lamb Shanks
Osso Buco with Roast Tomato Sugo
Seafood and Fennel Chowder
Split Pea and Ham Soup
Dessert
Apple Crumble with Vanilla Bean Ice Cream
Banana and Macadamia Pudding with Coconut Butterscotch Sauce
Cabernet and Cinnamon Poached Pears with Marsala Sabayon
Caramelized Orange Tart served with Chocolate Sorbet
Chocolate and Grand Marnier Crème Brulee
Chocolate Brownies
Chocolate Fondant served with iced Pistachio parfait
Concentrated Raspberry Soufflé
Espresso Poached Pear with Dark Chocolate Semi-Freddo
Flourless Chocolate Decadence Cake
Kahlua and Chocolate Mousse with Cinnamon Cream
Little Chocolate Puddings
Passionfruit Pannacotta with Caramelized Pineapple and Creme Fraiche
Pineapple and Rum Fruit Cake
Rhubarb Cheesecake Served with Champagne Sorbet and Grenadine and Cinnamon Syrup
Spain, Italy, France and a Spoon
Sticky Date Pudding with Butterscotch Sauce
Sticky White Chocolate Toffee Pudding with Mango Ice
Wild Fig, Rhubarb and Mascarpone Trifle
Canape Recipes
Asparagus and Prosciutto Bites with Reduced Balsamic
Cajun Butter Mussels
Chilli, Lime and Gin Marinated Oysters
Crab, Dill and Mandarin Shortcrust Cups
Gratinated Escargots in Marble Potato
Parmesan and Thyme Stuffed Mushroom Caps
Prawn Cocktail
Prawns in Carrot, Lime and Cilantro Dip
Sea Scallops with Sesame and Wakame
Seared Tuna on Pickled Cucumber Ribbons
Shrimp on Sugar Cane
Spiced Cashews
Steamed Prawns with Papaya-Honey Salsa
Thai Fish Cakes with Coriander and Cucumber Dipping Salsa
White Tomato Mousse
Cooking Tips
Battering Fish
Blanching
Blind Baking
Braising
Brie vs. Camembert
Caramelising Crème Brulee
Care of your Chopping Board
Cartouche
Chef Hierarchy
Chopping Herbs
Clarifying Butter
Cleaning Mussels
Cleaning Prawns and Shrimp
Cooking Asian Style Rice
Cooking Fluffy Rice
Cooking Globe Artichokes
Cooking Steak
Correct set up of your chopping board
Crumbing
Decanting Wine
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Dicing
Double Boiler
Dredge
Easter Eggs
Egg Freshness
End of Onion Tears
Folding
How to Poach an Egg
Infusing
Juicing Citrus
Knives-Getting Them Sharp
Knives-Keeping them sharp
Knives-Storage
Lining Cake Tin
Muddling
Olive Oils
Peeling and Deseeding Tomatoes
Peeling Pineapple
Peeling Pomelo
Pin Boning Fish
Pitting Cherries
Preparing Banana Leaves
Quenelles, How To
Refreshing
Roasting Chestnuts
Roasting Meat to the desired Doneness
Roasting or Grilling Peppers (roasting capsicum)
Salt vs. Salt
Segmenting Citrus
Shucking Oysters (from the back)
Shucking Oysters (from the front)
Steak Cuts
Storing Fresh Picked Herbs
Tempering chocolate
Tender White Asparagus
Trick with a Spring Form Tin
Trussing (Tying) Chicken
Un-Corking Wine
Washing Lettuce
Whisking Egg Whites
Wine Serving Temperatures
Wine Viscosity
Staple Kitchen Recipes
Annette Potato / Pommes Annette
Baby Yorkshire Puddings
Cajun Spice
Classic Hot Cakes
Corn and Coriander Fritters
Croque-Monsieur
Cured Salmon
Dukka
Fresh Egg Pasta
Hasselbacken Potatoes
Mashed Potato
Mirepoix
Moroccan Spice
Polenta
Potato Gnocchi
Semi Dried Tomatoes
Simple Tempura Batter
Sugar Syrup
Swiss Muesli
Tabouleh
Tomato Concasse
Cocktail & Drink Recipes
Amaretto and Lime with Shaved Ice
Apple Fennel Juice
Bellini
Cape Cod
Chambord Riche
Chocolate-Chili Martini
DaJoPa
Egg Nog
Ginger Mint Lemonade
Lassi
Martini
Mint Julep
Mojito
Mulled Wine
Orange & Beet Breakfast Smoothie
Strawberry Balsamic Juice
Strawberry Martini
Vodka, Melon, Lime and Mint
White Russian
Stocks, Sauces & Dips
Aioli (Roasted Garlic Mayonnaise)
Avocado and Tomato Salsa
Baba Ganoush
Bearnaise Sauce
Beurre Blanc
Chermoula
Chicken Stock
Chilli Jam
Chimichurri
Coriander and Cashew Pesto
Fish Stock
Guacamole
Harissa
Hollandaise Sauce
Hummus
Lemon Vinaigrette
Mango-Chili Salsa
Nam Prik Dressing
Nouc Cham - sweet and hot dipping sauce
Pesto
Pineapple and Coriander Salsa
Prawn Oil
Red Wine Jus
Reduced Balsamic
Roasted Red Pepper Coulis
Summer Tomato Salsa
Tamarillo Chutney
Tapenade
Thick Veal Stock
Tzatziki
Pastry Kitchen
Butterscotch Sauce
Coconut Oil Jelly
Diabetic Vanilla Bean Ice-Cream
Dulce de Leche Cookies
Home-made Ice Cream Wafers
Molded Chocolate with White Satin Filling/Satin Blanc
Normandy Apple Tart
Orange-Fig Jam
Pate a Choux - Chou Paste
Puff Pastry
Sabayon/Zabaglione
Scones
Strawberry Pate aux Fruit
Sweet Short Crust Pastry
Tikoy
Traditional Dark Seville Orange Marmalade
Traditional Seville Orange Marmalade
Truffles
Vanilla Sugar
Member Recipes
Beer Bread
Chick Pea & Apricot Muffins
Crostata of Mascarpone and Fig Marmalade
Gorgonzola and Fennel Tartlets
Marinated Melon with Parma Ham, Roasted Macadamias and Fresh Mint
Rhubarb Sauce
Sweetcorn Fritters
Chefs
Gary Blackman
Nathan Van de Belt
Paul Hegeman
Why Chef's Pencil is now Free
How Paid Subscribers can Obtain a Refund for Remaining Subscription
Member Recipe Submission Guidelines
Food Tales from China
Planning the Food at a Dinner Party
The Dinner Party; More Than Just Food
Wasim Jaber
Thomas Wenger
Christmas Cuisine in the Philippines
Nuts, Wholesome Goodness in a Hard Shell
Bagels conquer the world
Oysters
Antioxidants
Accentuate your dining table with layered table linens and elevate your dining experience
Serving Caviar
Table Centerpieces - The Focus on your Dinner Table
Feel at Ease when Hosting a Cocktail Party
Simple Tips to Improve Your Food Photography
Ginger – A flavorful root for a healthier life
Cooking materials - Choose the right material for the right job
Sharon Sealy
Lalitha Visveswaran
Anton Norhazri Norudin
Farouk Othman
Understanding Meat: Why Red Meat is Red and Why White Meat is White
Basic Food Molecular Behaviour
The Complexities of Tasting Food and Flavour Development
Contradiction: Japanese & Spanish Diets
Frauke Steinkamp
Thomas McArthur
Keith Cawthorne
Travis Grigg
Enrico Bricarello
Rene Ottlik
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Mohammad Farouq Saleh
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