FINE DINING MONSTER

  Baked garlic and thyme brie Ingredients (7) 2 cloves garlic, thinly sliced 450g box Coulommiers cheese (see note) 2 tbsp fruity white wine 6 sprigs thyme 2 bay leaves, torn 400g small kipfler potatoes, scrubbed Red witlof leaves or yellow witlof leaves, to serve Method Show ingredient quantity Step 1 Preheat oven to 190C. Place garlic in a small bowl, cover with boiling water, then drain immediately. Remove cheese from the box and line the base and side of the box with a small sheet of baking paper. Return cheese to the lined box. Using a small knife, cut 8 slits into the top of the cheese, then, using the knife tip, push a slice of garlic into each slit. Step 2 Cut 6 more slits among the first slits, then drizzle cheese with wine. Scatter with remaining garlic slices, thyme and bay leaves, then season with freshly ground black pepper. Place the box on an oven tray and cover with foil, then bake for 25 minutes or until warmed through and runny. Step 3

  Rosca de Reyes Ingredients Bread: 4 cups all-purpose flour 3 eggs 3 eggs, separated ⅔ cup white sugar 1 tablespoon warm water 2 (.25 ounce) packages dry yeast 1 orange, zested 1 lime, zested 1 pinch salt ½ cup butter, softened 1 tablespoon butter, softened Topping: ½ cup white sugar ¼ cup butter ¼ cup all-purpose flour 20 candied citrus peels Directions Prepare bread: Mix flour, eggs, egg yolks, sugar, water, dry yeast, orange zest, lime zest, and salt in the bowl of an electric mixer fitted with a dough hook. Add 1/2 cup plus 1 tablespoon butter; mix until dough is elastic and shiny, about 5 minutes. Form dough into a ball. Cover and let rise in a warm place for 45 minutes. Punch down dough gently; roll into a long cylinder. Join the ends of the cylinder together in the shape of an oval ring. Place ring on a greased baking sheet; cover and let rise in a warm place for 45 minutes. Preheat the oven to 400 degrees F (200 degrees C). Whisk

  Chicken Breasts with White Wine Pan Sauce, Crème Fraîche, and Spring Herbs Ingredients 4 (10-ounce) skin-on airline chicken breasts 1 ¼ teaspoons kosher salt, plus more to taste ½ teaspoon black pepper, plus more to taste 1 tablespoon neutral oil (such as grapeseed) ¼ cup sliced spring onion bulb (from 1 large spring onion), sliced green garlic bulbs, or sliced ramp bulb and greens ⅓ cup dry white wine 1 cup chicken stock or lower-sodium chicken broth 2 tablespoons crème fraîche 3 tablespoons chopped mixed tender fresh herbs (such as tarragon, dill, chives, and parsley) 1 teaspoon fresh lemon juice Directions Sprinkle chicken evenly with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat oil in a 12-inch skillet over medium. Cook chicken, skin side down, until skin is golden brown and crispy, 15 to 18 minutes. Flip the chicken breasts and cook skin side up, until a thermometer inserted in thickest portion of chicken registers 160°F, about 15 minutes. Transfer

  Fish Muddle Ingredients 2 ½ pounds large unpeeled, head-on, raw shrimp (about 20) 2 tablespoons canola oil 4 large garlic cloves, smashed 2 celery stalks, chopped (about ¾ cup) 2 small carrots, chopped (about ¾ cup) 1 small onion, chopped (about ¾ cup) 2 large thyme sprigs, plus leaves for garnish 1 bay leaf 4 cups chicken stock 1 teaspoon kosher salt 5 ounces thick-cut bacon slices, chopped (about 3 slices) 8 ounces baby Yukon Gold potatoes, halved (about 1 cup) 1 (15-oz.) can fire-roasted diced tomatoes 1 pound skinless snapper fillet, cut into 1-inch pieces Cooked grits or rice, for serving Directions Remove heads and shells from shrimp. Devein shrimp; set aside. Heat oil in a Dutch oven over medium. Add shrimp heads and shells. Cook, stirring and pressing on shrimp heads and shells occasionally, until starting to crisp, about 6 minutes. Add garlic, celery, carrots, onion, thyme, and bay leaf. Cook, stirring occasionally, until juices start to b

  Parmesan Wafers with Parma Ham and Figs INGREDIENTS Parmesan cheese 200 g Ham 4 slices (Parma) Figs 2 cut into wedges Preparation Heat the oven to 180°C (160° fan) 350°F gas 4. Line a baking tray with non-stick baking paper. Place a large round biscuit cutter (about 10 cm|4" in diameter) on the baking tray and spread a thin, even layer of grated cheese inside it. Remove the biscuit cutter and repeat the process 3 more times, to make 8 Parmesan wafers. Cook for about 5 minutes until the cheese melts and bubbles and turns golden brown. Cool slightly on the baking tray, then remove from the tray and place on a wire rack to cool completely. Top 4 Parmesan wafers with ham and fig wedges and cover each with a second wafer.

  Sardines with a Pepper and Tomato Salad INGREDIENTS White wine vinegar 1 tbsp Lemon juice 2 tbsp Olive oil 3 tbsp Sugar to taste Cucumber 100 g, deseeded and diced Pepper 1, diced Tomatoes 1 beefsteak, peeled and diced Avocado 1 small, pitted and diced Herbs 1/2 handful mixed, chopped Sardines 4 preserved, drained Sour cream 120 g Nasturtium to garnish Preparation Mix together the vinegar and lemon juice and season with salt and ground black pepper to create a vinaigrette. Whisk in the oil and add sugar to taste. Carefully mix together the cucumber, pepper, tomato and avocado and marinate in half the vinaigrette. Add the herbs to the remaining vinaigrette and purée. Arrange the sardines in rings on plates (secure with toothpicks if necessary). Add the vegetable mixture into each fish, top with a dollop of sour cream and garnish with nasturtium cress and drizzle the vinaigrette around the fish on the plate.