karmi for fine foods

New Shanghai

New Shanghai: New Shanghai is an international casual dining Chinese restaurant chain that operates 10 outlets in China, Australia and the Middle East. Established

in 1992

What You Should Know About Food in Japan

What is Japan's favorite food?

Japan has been cooking for thousands of years. As an island nation it tends to go its own way. As a result, Japanese food evolved into a unique culinary tradition. Beyond tradition, Japanese food is a living part of the culture. It's always growing and as a result there are countless Japanese dishes.

The following are a few foods that all Japanese know well.

1. Makizushi

Makizushi is sushi that's rolled into long cylinders. It may be cut into shorter pieces before being served. The word makizushi can be translated "sushi roll." It's often simply called maki. It usually has nori on the outside but can also be wrapped with leaves such as shiso. Maki is filled with sushi rice and ingredients such as raw fish, cooked fish and vegetables.

2. Miso Soup

In Japan, miso soup is as important to breakfast as coffee. It's a hearty soup of dashi, misoand tofu. It often includes a variety of vegetables, seafood and meat. A good miso soup balances ingredients that float with ingredients that sink.

3. Yakitori

Yakitori can be literally translated "grilled chicken." It's a category of Japanese cuisine that includes dozens of items that are grilled on thin bamboo skewers including every imaginable part of the chicken as well as other meats, tofu and vegetables. Yakitorirestaurants are typically lively drinking spots.

4. Tempura

Tempura is deep fried fish and vegetables in a light batter. Care is taken to cook tempura at a low temperature for a short time to preserve the taste of ingredients. It's served with a light tentsuyu dip.

SECRET REVEALED! BEST Chinese Fried Rice Recipe • Din Tai Fung Inspired ...

INGREDIENTS

2 tablespoons butter, divided
3 eggs, whisked
2 medium carrots, small dice
1 small onion, small dice
3 cloves garlic, minced
1 cup frozen peas, thawed
4 cups cooked and chilled rice, (I either use white or brown rice)
3 tablespoons low sodium soy sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
sliced green onions for garnish, if desired

INSTRUCTIONS

Heat 1 tablespoon of butter into a large skillet.
Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.
Add the remaining tablespoon of butter into the pan.
Add carrots and onion to the pan and cook until tender, 3-4 minutes.
Stir in garlic and cook for an additional minute.
Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.
Add the eggs back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through.
Serve immediately with green onions for garnish, if desired.

Sushisho Saito - Full Omakase Course

The Best Pastry Chef Women Chef Nina Tarasova --The Best Gallery Award

Ride 'em Cowboy: Preparing a Cowboy Steak

Philly Cheesesteak Drenched in Melted Cheese, Seen and Tasted in Soho, S...

تحدي الخروف المشوي - بوزن ٢٦ كيلو!! | شكراً ٥٠٠ الف مشترك

Best Caramel Corn Ever!

BEST CARAMEL CORN

INGREDIENTS:

1 cup unsalted butter
1-3/4 cups brown sugar
3/4 cup corn syrup
1-1/2 teaspoons Kosher salt
3/4 teaspoon baking soda
2 teaspoons pure vanilla extract
5 quarts popped popcorn
1-1/2 cups mixed salted nuts (pecans, cashews, macadamia nuts, almonds)

DIRECTIONS:

Preheat oven to 250 degrees
Lightly butter 2 large cookie sheets
Pop the popcorn in oil (I use light olive oil) and pour in a very large mixing bowl.
Add the nuts to the popcorn and mix.
In a tall 5 or 6 quart saucepan over medium heat, melt butter.
Stir in brown sugar, corn syrup and salt.
Bring to a boil - stirring constantly.
Boil for 4 minutes without stirring. The remove from heat and add the soda and vanilla. When you add the soda and vanilla it bubbles up a bit so be very careful not to get burned. Pour the caramel mixture slowly all over the popcorn - mixing it well to cover all of the popcorn and nuts.
Lay the caramel coated popcorn/nuts mixture on the 2 large cookie sheets.
Bake for 1 hour – turning over every 15 minutes. The caramel sauce melts a bit in the oven so turning the popcorn helps to coat each piece and makes sure that it bakes evenly.
Remove from oven and cool completely before breaking into pieces.
The popcorn will still be a little wet when you remove it from the oven. It will harden and become crunchy as it cools.

Gordon Ramsay Demonstrates How To Cook The Perfect Lobster | Season 7 Ep...

How to Cook Lobster

Step 1:

Buying fresh lobsters

Lobster is one of those rare foods that you cook from a live state. Make sure the lobsters you buy are from a trusted source and are still alive and moving when you purchase them. If you pick up a live lobster, the tail will curl under the body. The most popular lobsters in the United States (and the kind shown here) are Maine lobsters, which are known for their sweet meat. Although available year-round, lobsters tend to be less expensive in spring and summer months. Live lobsters have a mottled appearance with a greenish-blue-brown cast. Buy lobsters the day you plan to fix them, and store them in seawater or wrapped in a wet cloth over ice in the refrigerator until cooking time.

Step 2:

Prepping and boiling lobsters

For two 1- to 1-1/2-pound lobsters, bring 8 quarts of salted water to boiling in a 20-quart or larger kettle (such as a canning pot) with a lid. The size of the kettle is key because the lobsters need to fit completely inside with the lid closed. Grasp each lobster just behind the eyes and rinse under cold running water. Quickly plunge lobsters head-first into the boiling water and cover the kettle. Boil for 15 minutes (start timing right away even though it takes a few minutes for the water to return to boiling), adjusting the heat as necessary to maintain a steady boil. For larger lobsters, increase boiling time. Drain lobsters and remove any bands on the large claws.

Step 3:

Removing the meat

When the lobsters are cool enough to handle, place each lobster on its back. Remove the tail by twisting the tail and body in opposite directions.

Use kitchen scissors to cut the membrane from the tail to expose the meat. Remove and discard the black vein running through the tail. Remove meat from tail.

Twist the large claws where they join the body to remove them

Al Mahara Restaurant at Burj Al Arab Hotel

The Burj Al Arab is a luxury hotel located in Dubai, United Arab Emirates. It is the third tallest hotel in the world (although 39% of its total height is made up of non-occupiable space). Burj Al Arab stands on an artificial island 280 m (920 ft) from Jumeirah Beach and is connected to the mainland by a private curving bridge. The shape of the structure is designed to resemble the sail of a ship. It has a helipad near the roof at a height of 210 m (689 ft) above ground.

The beachfront area where Burj Al Arab and Jumeirah Beach Hotel are located was previously called Miami Beach. The hotel is located on an island of reclaimed land 280 meters offshore of the beach of the former Chicago Beach Hotel. The locale's name had its origins in the Chicago Bridge & Iron Company which at one time welded giant floating oil storage tanks, known locally as Kazzanson the site.

The old name persisted after the old hotel was demolished in 1997. Dubai Chicago Beach Hotel remained as the Public Project Name for the construction phase of Burj Al Arab Hotel until Sheikh Mohammed bin Rashid Al Maktoum announced the new name.

Burj Al Arab was designed by multidisciplinary consultancy Atkins led by architect Tom Wright, who has since become co-founder of WKK Architects. The design and construction were managed by Canadian engineer Rick Gregory also of WS Atkins. It is very similar to the Vasco da Gama Tower located in Lisbon, Portugal. Construction of the island began in 1994 and involved up to 2,000 construction workers during peak construction. It was built to resemble the billowing spinnaker sail of a J-class yacht. Two "wings" spread in a V to form a vast "mast", while the space between them is enclosed in a massive atrium. The architect Tom Wright said "The client wanted a building that would become an iconic or symbolic statement for Dubai; this is very similar to Sydney with its Opera House, London with Big Ben, or Paris with the Eiffel Tower. It needed to be a building that would become synonymous with the name of the country.

Fletcher Construction from New Zealand was the lead joint venture partner in the initial stages of pre-construction and construction. The hotel was built by South African construction contractor Murray & Roberts and Al Habtoor Engineering and the interior works were delivered by UAE based Depa.

The building opened in December 1999

The hotel is managed by the Jumeirah Group. Despite its size, Burj Al Arab holds only 28 double-story floors which accommodate 202 bedroom suites. The smallest suite occupies an area of 169 m² (1,820 sq ft), the largest covers 780 m² (8,400 sq ft).

Suites feature design details that juxtapose east and west. White columns show great influence. Bathrooms are accented by mosaic tile patterns.

The Royal Suite, billed at US$24,000 per night, is listed at number 12 on World's 15 most expensive hotel suites compiled by CNN Go in 2012.

The Burj Al Arab is very popular with the Chinese market, which made up 25 percent of all bookings at the hotel in 2011 and 2012.

Al Muntaha ("The Ultimate"), is located 200 m (660 ft) above the Persian Gulf, offering a view of Dubai. It is supported by a full cantilever that extends 27 m (89 ft) from either side of the mast, and is accessed by a panoramic elevator.

Al Mahara ("Oyster"), which is accessed via a simulated submarine voyage, features a large seawater aquarium, holding roughly 990,000 L (260,000 US gal) of water. The wall of the tank, made of acrylic glass in order to withstand the water pressure, is about 18 cm (7.1 in) thick.

Egyptian Cuisine

Egyptian cuisine

makes heavy use of legumes, vegetables and fruit from Egypt's rich Nile Valley and Delta. It shares similarities with the food of the Eastern Mediterraneanregion, such as rice-stuffed vegetables, grape leaves, shawerma, kebab and kofta. Examples of Egyptian dishes include ful medames, mashed fava beans; kushari, lentils and pasta; and molokhiya, bush okra stew. Pita bread, known locally as eish baladi (Egyptian Arabic: Modern Standard Arabic: ʿayš) is a staple of Egyptian cuisine, and cheesemaking in Egypt dates back to the First Dynasty of Egypt, with domiati being the most popular type of cheese consumed today.

Common meats in Egyptian cuisine are rabbit, pigeon, chicken, and duck. Lamb and beef are frequently used for grilling. Offal is a popular fast food in cities, and foie gras is a delicacy that has been prepared in the region since at least 2500 BCE. Fish and seafood are common in Egypt's coastal regions. A significant amount of Egyptian cuisine is vegetarian, due to both the historically high price of meat and the needs of the Coptic christian community, whose religious restrictions require essentially vegan diets for much of the year.

Tea is the national drink of Egypt, and beer is the most popular alcoholic beverage. While Islam is the majority faith in Egypt and observant Muslims tend to avoid alcohol, alcoholic drinks are still readily available in the country.

Popular desserts in Egypt include baqlawa, basbousa, and kunafa. Common ingredients in desserts include dates, honey, and almonds.

Egyptian cuisine is notably conducive to vegetarian diets, as it relies heavily on legume and vegetable dishes. Though food in Alexandria and the coast of Egypt tends to use a great deal of fish and other seafood, for the most part Egyptian cuisine is based on foods that grow out of the ground. Meat has been very expensive for most Egyptians throughout history, so a great number of vegetarian dishes have been developed.

Egypt's Red Sea ports were the main points of entry for spices to Europe. Easy access to various spices has, throughout the years, left its mark on Egyptian cuisine. Cumin is the most commonly used spice. Other common spices include coriander, cardamom, chili, aniseed, bay leaves, dill, parsley, ginger, cinnamon, mint and cloves.

Common meats featured in Egyptian cuisine are rabbit, pigeon, chicken and duck. These are often boiled to make the broth for various stews and soups. Lamb and beef are the most common meats used for grilling. Grilled meats such as kofta , kabab and grilled cutlets are categorically referred to as mashwiyat.

Offal, variety meats, is popular in Egypt. Liver sandwiches, a specialty of Alexandria, are a popular fast-food in cities. Chopped-up pieces of liver fried with bell peppers, chili, garlic, cumin and other spices are served in a baguette-like bread called eish fino. Cow and sheep brain are eaten in Egypt.^[4]^[5]

Foie gras, a well-known delicacy, is still enjoyed today by Egyptians. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. The technique involves gavage, cramming food into the throat of domesticated ducks and geese, and dates as far back as 2500 BC, when the ancient Egyptians began keeping birds for food.

In Egypt meze, commonly referred to as muqabilat , salads and cheeses are traditionally served at the start of a multi-course meal along with bread, before the main courses. Popular dishes include:

Baba ghannoug - A dip made with eggplants, lemon juice, salt, pepper, parsley, cumin and oil.
Duqqa - A dry mixture of chopped nuts, seeds and spices.
Gollash - A phyllo dough pastry stuffed with minced meat or cheese.
Salata baladi - A salad made with tomatoes, cucumber, onion and chili topped with parsley, cumin, coriander, vinegar and oil.
Tehina - Sesame paste dip or spread made of sesame tahini, lemon juice, and garlic.
Torshi - An assortment of pickled vegetables.
Hummus - A dip made from mashed chickpeas, it is often made with cumin in Egypt.

Egyptian cuisine is characterized by dishes such as ful medames, mashed fava beans; kushari, a mixture of lentils, rice, pasta, and other ingredients; molokhiya, chopped and cooked bush okra with garlic and coriander sauce; and feteer meshaltet. Egyptian cuisine shares similarities with food of the Eastern Mediterranean region, such as rice-stuffed vegetables, grape leaves, shawerma, kebab and kofta, with some variation and differences in preparation.

Some consider kushari, a mixture of rice, lentils, and macaroni, to be the national dish. Ful medames is also one of the most popular dishes. Fava bean is also used in making falafel (most commonly referred to as ta‘ameya in Egypt, and served with fresh tomatoes, tahina sauce and arugula).

Ancient Egyptians are known to have used a lot of garlic and onions in their everyday dishes. Fresh garlic mashed with other herbs is used in spicy tomato salad and also stuffed in boiled or baked eggplant. Garlic fried with coriander is added to molokhiya, a popular green soup made from finely chopped jute leaves, sometimes with chicken or rabbit. Fried onions can be also added to kushari. The ingredients, in the okra and molokhiya dishes, are whipped and blended with a tool called the wīka, used in ancient times and today, in Egypt and Sudan

We Attended The Biggest Beer Festival In The World (Oktoberfest)

Oktoberfest, the world’s largest beer festival, begins in Munich, Germany, on 22 September. A celebration of Bavarian folk traditions, the event is attended by more than 6.2 million tourists from around the world. Last year 7.5 million litres of lager were drunk in 18 days, according to Oktoberfest Tour

First held on 12 October 1810 to honour the marriage of King Ludwig I to Princess Therese of Saxe-Hildburghausen, revellers named the field where their celebrations took place “Theresa’s Meadow” (“Theresienwiese”) after their new crown princess. The land outside the old Munich city gates retains the name today.

A parade was held, children in traditional Wittelsbach costumes sang for the royals and horse races were staged, watched by 40,000 spectators from Sendlinger Hill.

The party was such a success that it was repeated again the following year, with an agricultural show added. Following an interruption caused by the Napoleonic Wars, the city fathers subsequently decided to make it an annual fixture.

A statue of Bavaria, the region’s patron, was erected in 1850 to watch over proceedings, constructed by Johann Baptist Stiglmaier and Ferdinand von Miller from a design by Leo von Klenze.

Oktoberfest was cancelled because of cholera outbreaks in 1854 and 1873, in 1866 because of the Austro-Prussian War and again in 1870 because of the Franco-Prussian War.

Original Chocolate Jiggly Cake Cutting

What’s better than enjoying your slice of eggy cake with your cup of tea or coffee? Made fresh daily, they are worth the queue and to die for. Not exaggerating, the cakes are so jiggly that we are told that not a single drop of water is used in the process of making this eggy cake. How great is that?

There are so many cakes you can get elsewhere ranging from shapes and flavors but why Original cake if you asked? Originated from Danshui Taiwan and insist only on using the traditional recipe, be sure to enjoy flavorful egg taste on every bite, even though it is fluffy, but it is compact and dense too. No need fancy decorations or toppings, a traditional recipe will sure to be the secret to a delicious cake!

Holding on to their motto of freshly baked cakes daily, you do not have to worry about cakes being baked days before or cake texture that isn’t up to the standard. Baked with no preservatives added, don’t you think it is indeed a good fact that you’re not eating chemicals into your body? Apart from baking, they even cut the cake right in front of their patrons and packed them into boxes right away.

Chooses to use fresh eggs, milk, and flour, this perfect secret golden ratio is it together by adding in 78 minutes of baking – voila! A perfect piece of Original Cake that is so fragrant and fluffy when taken out from the oven, totally mouth-watering! Not exaggerating, we totally understand why people are willing to queue for it!

This means jump for joy because they are bringing in 3 tastiest flavors that are so in demand around Taiwan and Malaysia. The original taste, cheese and chocolate flavor – fragrantly good eggy taste that isn’t cloying, savory cheese that mixed well with it and not forgetting the thick chocolaty taste, all ages will love them for sure!

To serve the best, not only cakes were getting the recipe over from Taiwan, but their staffs get training from Taiwan. To serve like how it was done there, staffs were selected and required to get their training there. Bakers too got their special training there – such a perfect team crafted in Original Cake!

Extreme Asian Food Challenge! / 13 Exotic Funny Pranks!

American Fast Food Challenge | 10,000+ Calories

The Fast-Food Challenge You don't have to completely give up the convenience of fast food to lose weight.

Eating nothing but fast food, like the man in the movie Super Size Me, is enough to make anyone fat. But can you indulge every once in a while and maintain a slim physique, or is a 100% ban in order?

Walk into your favorite fast-food joint, and "that smell of salt and fat in the air is almost irresistible," says Joan Carter, RD, a nutrition instructor at Baylor College of Medicine in Houston.

"I love french fries," says Cynthia Sass, RD, a senior dietitian at the University of South Florida. "You can't ask someone to give them up for life. It's just not realistic.

" Let's face it, fast food is part of our busy lives -- even for those who make nutrition their career. It's a challenge trying to avoid the convenience. Should we be trying harder?

Facing the Challenge

In fact, no fast-food splurge blows your diet. "What counts is what you eat in a day or over a few days," says Sass, a spokeswoman for the American Dietetic Association (ADA).

"Nutrition is not all or nothing; it's about balance," she adds. The typical fast food meal: sandwich, fries, and soda. But you can balance it by:

choosing small fries and water -- nixing the supersized meal. Also, nuggets or grilled chicken are a good substitute for a burger. And toss the bun -- you don't need it.

detouring to the grocery store after the fast-food stop. Prewashed fruit and veggies are a high-convenience item there: baby carrots, a small banana, an apple. Cherry or grape tomatoes are plentiful during summer. Just wash and eat them as a snack.

carrying dried fruit with you, like dried figs, dates, lemon- and cherry-flavored plums, peaches, pears, cherries, or blueberries.

Also, ethnic take-out foods -- like Chinese, Thai, Indian -- tend to be very rich in vegetables and lighter, so they give you lots of nutrients and more energy than barbecue or burgers.

"It's all about compromising, about deciding where you can give up something or what you're willing to add to give balance," Sass tells WebMD. "That's the kind of philosophy people can manage long term. Otherwise, it's just not realistic. Every time of year is busy. Not all of us can pack a healthy lunch."

Fast Workers God Level 2018 (with Realistic Sound )

Fried Duck Breast - 1st Round Competition - MasterChef Canada | MasterCh...

MasterChef Canada is a Canadian competitive cooking reality show, part of the MasterChef franchise, open to amateur and home chefs. It premiered on CTV on January 20, 2014, and is currently renewed for a sixth season. The show stars three judges: Claudio Aprile, Michael Bonacini and Alvin Leung. The show is produced by Endemol Shine International and Proper Television.

MasterChef Canada airs Tuesday nights on CTV and the Cooking Channel in the United States.[citation needed] The current season airs starting in September of each year in the U.S. It airs also in Sweden, Italy and Spain

Amateur chefs compete to become the best amateur home cook in Canada through challenges issued by Judges Claudio Aprile, Michael Bonacini and Alvin Leung. The rest of the format is very similar to the U.S. version starring Gordon Ramsay.

Winners of MasterChef Canada are awarded with $100,000 in grand prize money to launch their culinary dreams along with the MasterChef trophy.

Who Cooked The Best Scotch Egg? - MasterChef Canada | MasterChef World

Ingredients

10 large free-range eggs 8 higher-welfare sausages ½ a bunch of fresh chives ½ a bunch of fresh flat-leaf parsley 1 whole nutmeg , for grating 1 tablespoon English mustard plain flour , for dusting 150 g fresh white breadcrumbs 2 litres vegetable oil

Method

Put 8 eggs into a pan of cold water and bring to the boil. Boil for 3 to 4 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them. Squeeze the sausages out of their skins and into a bowl. Pick and finely chop the herb leaves, add to the sausage meat along with a good grating of nutmeg, the mustard and a good pinch of sea salt and black pepper. Give it all a good mix together then divide into 8 balls. Have 3 plates ready - one with a small handful of flour, one with the two remaining eggs (beat them together first), and a third with the breadcrumbs. Start by flouring your hands, then in the palm of one hand, flatten one of the sausage balls into an oval-shaped pattie. Roll a peeled egg in flour, then pop it in the middle of the patty Gently shape the meat evenly around the egg, moulding it with your hands until sealed. Roll the meat-wrapped egg in the flour, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Roll in the egg and breadcrumbs again for a really good coating. Heat the oil in a deep pan or deep fat fryer to about 150ºC/300ºF. If you have a cooking thermometer it’s a good idea to use it. Otherwise, test if the oil is hot enough by adding a piece of raw potato and leaving it for about 1 minute – if it sizzles and browns, it’s ready. Carefully lower the eggs into the pan and cook for 4 minutes, or until golden, turning them every so often. Remove with a slotted spoon and drain on kitchen paper (if you’re worried about the meat being under-cooked, deep-fry the scotch eggs until they’re golden and crispy, then pop them in a hot oven for a couple of minutes.) Cool the Scotch eggs slightly, then arrange on board with a good piece of Scottish Cheddar, some pickle and a few pickled onions. Heaven

Spiced Pork Chop with Sweet Potato Mash - Gordon Ramsay

Gordon Ramsay's Spiced pork chops with crushed sweet potatoes

Ingredients:
For the pork chops:

6 boneless pork loin chops, just under 1/2 lb each 3/4 tsp Hatch red chili powder 1 tsp paprika 3 tbsp olive oil 5-6 thyme sprigs 4 cloves of garlic, chopped (well, put through the garlic press, since I'm lazy like that) 2.5 tsp crushed anise seed (couldn't find star anise, but the internet recommended that 1 crushed star anise == 1/2 tsp crushed anise seed... for future reference, I would reduce/eliminate this, since I'm not a big fan of anise.) pinch of ground allspice 1/4 tsp ground coriander seed (couldn't find whole coriander seed, so gave my best guess of how much to use...this seemed fine, but could possibly go a bit heaver on coriander and a bit lighter on the anise) Salt + Pepper to taste

For the crushed sweet potatoes

3-4 large yams (after much debate, I got yams instead of sweet potatoes, since they looked like what Gordon used in the video, and since the internet said that yams typically sold in stores are actually a type of sweet potato) Chicken stock, enough to cover the yams (I used 1qt. + 1 can, and added the same amount of water) 1 shallot, peeled and finely chopped 2-3 garlic cloves, finely chopped 4-5 sage leaves, roughly chopped 2-3 tbsp fresh cilantro, roughly chopped Salt + Pepper to taste

The Recipe: For the pork chops:

Cut the rind and excess fat off of the pork chops Make the marinade by mixing the chili powder, paprika, salt & pepper, olive oil, thyme, garlic, crushed anise, and coriander seeds in a big bowl. Coat the pork chops in the marinade, and let sit in the fridge for at least 30 minutes. Preheat the oven to 180˚C (~360˚F) Heat the frying pan with a little bit of olive oil. Add the chops to the hot pan and sear them until golden. Tilt the pan and baste using the drippings if you feel like it. Transfer the pan to the oven and bake for 15 minutes, until the meat is firm when lightly pressed. When cooked, transfer them to a plate and leave them to rest for 10 minutes in a warm place

For the sweet potatoes:

Should be cooked in parallel with the pork. Peel the sweet potatoes, and chop into 1.5 cm cubes Bring a pot of chicken stock to a boil. Once boiling, add the sweet potatoes, and cook them for 7-8 minutes until they're tender (or almost tender... a little bit 'al dente' is ok). Drain and rinse under cold water. Add the shallots and garlic to a pan with hot oil. Sauté until they just start to caramelize, and then add in the sweet potatoes. Season lightly with salt & pepper, and cook for 5-6 minutes until the potatoes are tender. Lightly crush the potatoes with a fork or masher. Stir in the chopped sage leaves and cilantro

Highly Technical | Season 7 Ep. 3 | MASTERCHEF

Gordon Ramsay Salmon baked with Herbs Caramelised Lemons YouTube

Lemon Grilled Salmon with Caramelized Cauliflower and Herb Salad

Ingredients

Salmon: 2/3 cup sea salt 1 cup cane sugar 2 teaspoons white pepper 2 tablespoons lemon zest 2 tablespoons Meyer lemon zest 2 salmon fillets approximately 12 to 14 ounces each Cauliflower: 1 small head of cauliflower 2 tablespoons grapeseed oil Salt and pepper to taste Herb Salad: 2 tablespoons chicken glaze, recipe follows 1/4 cup lemon juice (1/2 Meyer lemon, 1/2 regular) 3 to 4 tablespoons extra virgin lemon oil Salt and pepper to taste 1/2 cup parsley leaves 1/2 cup chervil leaves 1/3 cup chives cut in 1/2-inch pieces 1/3 cup carrot tops cut in 1/2-inch pieces 1 teaspoon regular lemon zest 2 tablespoons reserved chopped cauliflower

Directions

Combine the salt, sugar and pepper in a small mixing bowl. Combine both lemon zests and coat the salmon fillets with the zest. Pour a thin layer of salt/sugar mixture on a cookie sheet limed with parchment. Place the salmon fillets on the salt/sugar mix. Pour the remaining mixture over the salmon. Allow to sit refrigerated for 2-1/2 hours. Rub the cure off the salmon using dry paper towels. Do not rinse. Split the salmon fillets in half horizontally. Grill the salmon, turning once, until cooked to desired doneness. Cauliflower: Slice the cauliflower into 3/4-inch slices from the top to bottom. Chop any excess cauliflower into 1/4-inch pieces. Heat a heavy-bottomed skillet over a medium-low flame until hot. Brush the cauliflower slices on one side with grapeseed oil and place in the hot skillet oiled side down. Saute until well browned (approximately 8 minutes). Brush the exposed side of the cauliflower slices and turn over. Saute until well browned. Season with salt and pepper, remove from skillet and keep warm. Add the chopped cauliflower to the skillet and saute with the remaining oil until well browned. Set aside for herb salad. Herb Salad: Combine the salmon (chicken) glaze and lemon juice in a hand held blender cup. Slowly add the lemon oil, while blending. Season with salt and pepper. Mix the herbs, reserved cauliflower and lemon zest with 2 tablespoons of dressing. Set aside. To plate: Place equal portions of sliced cauliflower in the center of 4 warm plates. Place a grilled salmon fillet over each cauliflower slice and top with herb salad. Sauce the plate with the remaining salmon dressing. Yield: 4 servings Chicken Glaze: Put chicken stock in a medium sauce pot over a medium low flame. Simmer to reduce until thick enough to lightly coat a spoon.

Rare Fillet of Beef with Salsa Verde & Truffled New Potatoes | Gordon Ra...

FILLET OF BEEF WITH SALSA VERDE

INGREDIENTS

500 g filet of beef, trimmed of all visible fat and sinew 4 tablespoons coarse grain mustard 4 teaspoons black peppercorns, crushed 4 teaspoons black mustard seeds, crushed (I use brown if that's what's in the cupboard) 4 teaspoons vegetable oil

SALSA VERDE

1 bunch flat leaf parsley 2 teaspoons capers, drained 1 clove garlic, crushed 2 anchovies, drained 20 ml lemon juice 2 slices bread, crusts trimmed 60 ml olive oil

DIRECTIONS

Preheat your oven to 190C degrees. Spread the meat with the mustard, then roll in the pepper and mustard seeds. Heat the oil in a frying pan, and add the beef, turning to brown on all sides. Place the beef in a baking dish, and cook for 35-40 minutes or until cooked to your liking.

SALSA VERDE: Place the parsley, capers, garlic, anchovies, lemon juice and bread in a food processor or blender and work until finely chopped. With the motor running, slowly add the oil and continue processing to make a thick paste.

Gordon Ramsay's Prawn Tostadas

Salsa Verde Chicken Tostadas

Servings:

6 • Size: 1/2 cup • Old Points: 4 • Weight Watcher Points+: 5 pt Calories: 200 • Fat: 7.5 g • Carb: 12 g • Fiber: 1 g • Protein: 22 g • Sugar: 0 g Sodium: 465 mg (without the salt) • Cholest: 10 mg Ingredients: 3/4 cup shredded red cabbage 2 tsp fresh lime juice (or more to taste) 5 cilantro leaves salt, to taste 2 cups easy crock pot chicken salsa verde[2] (warmed) 6 tostada shells (Ortega) 3/4 cup shredded reduced fat Mexican Cheese (Sargento) pickled jalapeño slices (optional)

Directions:

Combine the shredded cabbage with lime juice, cilantro and salt, to taste. Set aside. Preheat the oven to 350°F. Place tostada shells on a baking sheet. When the oven is hot, layer 1/3 cup of chicken, 2 tbsp shredded cheese and jalapenos over each tostada shell. Bake until the cheese is melted and the shells are crisp, about 4 minutes. Top with shredded cabbage and enjoy!

Chicken Curry Naan Bowls

Ingredients

Chicken Curry: 1½ tbsp turmeric ground 1 tsp cinnamon ground 2 sticks cinnamon 1 tbsp coriander ground 1 tbsp cumin ground 1 tsp chilli powder 800g chicken pieces, chopped into 5cm pieces 2/3 cup Greek yoghurt 2 tbsp vegetable oil 1 brown onion, finely diced 5 thin green chillies, sliced thinly 2 cloves garlic, crushed 1 ½ tsp salt pinch pepper 2 tomatoes, roughly diced 1 tsp sugar ½ cup coconut water Naan Bread: 1 cup plain flour ¼ cup Greek yoghurt ¼ cup water ¼ tsp salt ¼ tsp sugar ¼ tsp baking powder ¼ tsp bicarbonate of soda 1 tbsp vegetable oil Chilli Garlic Ghee : 1 tbsp ghee 1 green chilli, thinly sliced 1 large clove garlic, crushed Mango Chilli Chutney: 1 tbsp vegetable oil ½ tsp turmeric ground ½ tsp cumin ground ½ tsp coriander ground ½ tsp cinnamon ground 1 large garlic clove, finely crushed 2 large red chillies, 1 deseeded, finely chopped thumb size piece ginger, peeled and grated 1 ripe mango, finely diced 1/2 cup sugar 1/2 cup vinegar ½ tsp salt Chickpea Chips: 400g canned chickpeas 1 tbsp vegetable oil 1 tsp cumin ground 1 tsp sweet paprika ½ tsp chilli powder ¼ tsp salt Raita: 1 Lebanese cucumber, grated ½ cup Greek yoghurt 1 tbsp lemon juice salt and pepper, to taste Garnish: fresh coriander

Method

Preheat oven to 180C. For the Chicken Curry, combine the dried spices in a bowl and stir to combine. Divide the mixture equally between 2 bowls. To one of the bowls, add the chicken and yoghurt and mix to coat then set aside to marinate. Heat oil in a medium saucepan over medium heat. Add the onion, chillies and garlic and fry until softened and fragrant. Add the reserved half of the spice mix and fry, stirring, for 1 minute. Increase heat to high and add the chicken, salt and pepper and fry until browned on all sides, about 3 minutes. Add tomatoes and sugar then reduce heat to medium, cover with a lid and cook for 5 minutes. Stir well then add coconut water, reduce heat to low and set aside to simmer for 30 minutes. Meanwhile, for the Naan Bread, combine all ingredients in a bowl and knead until a soft dough forms. Continue to knead for a further 10 minutes then cover with a clean damp tea towel and set aside to rest for 20 minutes. For the Chilli Garlic Ghee, place the ghee, chilli and garlic on a low heat until the garlic becomes golden then remove from the heat and set aside, keeping warm. To cook the Naan Bread, place an iron skillet over medium heat. Uncover the dough and divide into 4 pieces. Stretch one of the dough portions out roughly and add to the hot pan, frying until puffed and light golden, about 3-5 minutes on each side. Repeat with the remaining breads. For the Mango Chilli Chutney, heat oil in a small saucepan over medium heat. Add dried spices, garlic, ginger and chilli and cook until fragrant. Add mango and continue to cook, stirring, until the mango has softened and broken down, about 5 minutes. Add sugar, vinegar and salt, reduce heat to a simmer and continue to cook for 20 minutes. For the Chickpea Chips, drain the chickpeas through a sieve set over a bowl. Set aside to drain for 10 minutes. Grease a baking tray with oil and spread the chickpeas onto the tray. Sprinkle the spices over the chickpeas and use hands to mix all of the chickpeas and coat evenly. Bake in the oven until crisp, about 35-40 minutes. Remove from the oven, sprinkle with salt and set aside to cool. For the Raita, place cucumber into the centre of muslin cloth and twist up to squeeze out excess juice. Combine cucumber pulp and remaining ingredients together in a small bowl and season with salt and pepper, to taste. To serve, place elements into serving bowls and ramekins. Finish the Chicken Curry with some fresh coriander leaves. Brush the Naan Bread with the Garlic Chilli Ghee and add to the platter.