FINE DINING MONSTER

  Pickled Shrimp Ingredients 1 1/2 lbs. extra-large shrimp (21- to 25-count), peeled and deveined 2/3 cup cider vinegar 1/3 cup extra-virgin olive oil 1 tsp. kosher salt 1 tsp. granulated sugar 1 tsp. crushed red pepper flakes 1/4 cup chopped fresh dill 1/4 cup chopped fresh flat-leaf parsley 4 large garlic cloves, sliced 3 bay leaves 1 lemon, thinly sliced 1/2 large sweet onion, thinly sliced vertically Directions Cook shrimp: Bring 3 quarts of water to a boil in a Dutch oven. Add shrimp to pan and immediately remove from heat. Cover and let stand for 3 minutes. Drain and rinse with cold water; drain well. Make pickling liquid: Whisk together vinegar, oil, salt, sugar, and pepper flakes in a large bowl until salt and sugar dissolve. Pickle shrimp: Add shrimp, dill, parsley, garlic, bay leaves, lemon, and onion; ...

  Vegan chilli con ‘carne’ Ingredients (20) 1 tbsp extra virgin olive oil 1 red onion, chopped 200g small button mushrooms 1 red capsicum, chopped 1 yellow capsicum, chopped 3 garlic cloves, crushed 1 tbsp smoked paprika 3 tsp ground cumin 2 tsp ground coriander 1 tsp dried oregano 800g can Coles Italian diced tomatoes 300g sweet potato, peeled, chopped 1 zucchini, sliced 420g can Coles Red Kidney Beans, drained, rinsed 400g can Coles Cannellini Beans, drained, rinsed 200g pkt Coles original corn chips, to serve Sliced avocado, to serve Sliced red chilli, to serve Fresh coriander sprigs, to serve Lime cheeks, to serve Method Step 1 Heat oil in a large saucepan over medium-high heat. Add onion, mushrooms, yellow capsicum and red capsicums. Cook, stirring occasionally, for 5 minutes or until onion starts to brown. Add garlic, smoked paprika, cumin, ground coriander an...

  Hache Parmentier Ingredients 2 pounds medium Yukon gold potatoes Kosher Salt 3/4 cup heavy cream 6 tablespoons unsalted butter Freshly ground white pepper 10 allspice berries 1 tablespoon fennel seeds 1 1/2 teaspoons black peppercorns 2 tablespoons extra-virgin olive oil 2 pounds ground beef 1 medium carrot, finely chopped 1 medium celery rib, finely chopped 1 medium red onion, finely chopped Kosher Salt 1/2 cup dry white wine 1 cup water Directions Preheat the oven to 400°. In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over medium heat until tender, about 25 minutes. Meanwhile, in a spice grinder, combine the allspice berries, fennel seeds, and black peppercorns; grind into a fine powder. In a large skillet, heat the olive oil until shimmering. Add the ground beef, ground spices, and a generous pinch of salt. Cook over medium-high, breaking up the me...

  Rutabaga, Celery Root, and Potato Gratin Ingredients 1 pound medium rutabaga, trimmed, peeled, and cut into 1/8-inch-thick slices 1 pound medium Yukon Gold potatoes, peeled and cut into 1/8-inch-thick slices 8 ounces small celery root, trimmed, peeled, and cut into 1/8-inch-thick slices 1 3/4 cups heavy cream 6 (5-inch) thyme sprigs, tied with kitchen twine, plus fresh thyme leaves for garnish 1 tablespoon kosher salt 1/2 teaspoon black pepper Unsalted butter, for greasing baking dish 1 ounce Parmesan cheese, grated (about 1/4 cup), divided Directions Preheat oven to 400°F with rack in middle position. Place rutabaga, potatoes, celery root, cream, and thyme sprigs in a large saucepan. Cover and cook over medium, turning vegetables occasionally, until cream just begins to bubble around edges of pan. Continue cooking, turning vegetables occasionally, until vegetables are tender on the outside but still crunchy in the center, 12 to 15 minutes, reduc...

  Croquembouche Ingredients Plain flour: 185g / 6.5 oz Unsalted butter: 175g / 6.2 oz Water: 450ml / 16 oz Eggs: 6 Egg yolks: 9 Caster sugar: 150g / 5.3 oz Plain flour: 50g / 1.8 oz Milk: 500ml / 17.5 oz Madagascar vanilla bean: 1 White chocolate: 400g / 14 oz Caster sugar: 200g / 7 oz Water: 5 tbsp / 2.5 oz Icing sugar: for dusting Croquembouche is the ultimate Christmas dessert showstopper. Discover how to prepare this incredible recipe by following our step-by-step instructions. A stunning tower of choux pastry puffs, all layered together, and bound with lashings of indulgent caramel that’s sure to impress your guests on the big day. Assembling a croquembouche is not for the faint-hearted, but it’s certainly an exciting challenge for budding chefs over the festive period. Read on for our croquembouche recipe below. Method 3 days ahead of assembly. Preheat the oven to gas 6, 200°C, fan 180°C and butter 3 baking sheets. Sift the flour onto a s...

  Pistachio Pudding Ingredients 1 cup raw unsalted pistachios, shelled, plus more for garnish ½ cup granulated sugar, divided 2 cups plus 2 tablespoons whole milk, divided 1 large egg plus 2 large egg yolks 2 tablespoons cornstarch ⅛ teaspoon salt 2 tablespoons unsalted butter ¼ tablespoon pure vanilla extract Whipped cream, for garnish Directions Grind pistachios: Add pistachios to the bowl of a food processor and process until finely ground and beginning to thicken, about 3-4 minutes. Mix your base: Add ¼ cup sugar and 2 tablespoons milk and pulse until a paste forms. Combine the paste with the remaining 2 cups milk in a large saucepan and cook over medium-high heat, whisking to break up any clumps, until the mixture begins to steam. Combine nuts with remaining ingredients: While the milk is heating, add the remaining ¼ cup sugar with the egg, yolks, cornstarch, and salt t...

  Gluten-Free Parker House Rolls Ingredients 160 grams (1 cup plus 2 tablespoons) cornstarch 90 grams (1/2 cup) potato starch 80 grams (1/2 cup) rice flour, plus more for dusting 70 grams (1/2 cup) millet flour 53 grams (1/2 cup) golden flaxseed meal 27 grams (1/4 cup) raw organic rice protein powder, such as Growing Naturals 18 grams (2 tablespoons) psyllium husk powder 10 grams (2 teaspoons) baking powder 7 grams (1 1/4 teaspoons) salt 3 grams (1 teaspoon) xanthan gum 30 grams (2 tablespoons) granulated sugar One 8.75-gram package active dry yeast, such as Hodgson Mill 500 milligrams vitamin C powder (1/8 teaspoon) 1 1/2 cups lukewarm water 2 large eggs, at room temperature 2 tablespoons unsalted butter, melted, plus more for brushing Kosher salt for sprinkling Directions In the bowl of a standing electric mixer fitted with the whisk, mix the cornstarch with the potato starch, the 80 grams of rice flour, the millet flour, flaxseed meal, ric...

  Pink Hot Chocolate Ingredients 2 cups whole milk or non-dairy milk Kosher salt ½ teaspoon pure vanilla extract 2 ounces white chocolate, grated (about ½ cup) 2 tablespoons beet juice Whipped cream, for serving Ground cinnamon, for serving Directions In a small saucepan, bring milk and a small pinch of salt to a simmer over medium heat. Remove from heat, and add vanilla extract and chocolate. Stir until chocolate is melted, about 1 minute, and then stir in beet juice. Serve warm with whipped cream and cinnamon.

  Creamed Spinach-Stuffed Squash Ingredients Two 1 1/2-pound acorn squash, halved lengthwise and seeded 1 tablespoon extra-virgin olive oil 1 teaspoon kosher salt, plus more to taste 1/4 teaspoon black pepper, plus more to taste 2 10-ounce bags fresh baby spinach (about 16 cups) 2 1/2 cups heavy cream  1/4 cup crème fraiche 3/4 cup freshly grated Parmesan (about 2 1/2 ounces) Directions Preheat oven to 425°F. Cut a thin sliver off the back side of each squash half to help it sit flat. Place squash, cavity sides up, on an aluminum foil–lined baking sheet. Drizzle evenly with oil; sprinkle with salt and pepper. Roast in preheated oven until just tender, about 40 minutes. Remove from oven; increase oven temperature to 475°F. Meanwhile, heat a medium saucepan over medium-high. Add spinach, 1 handful at a time; cook, stirring often, until wilted, 2 to 3 minute...

  Orange Soufflé Coffee Cake Ingredients Cake Unsalted butter, for greasing pan 1 1/2 cups granulated sugar 4 large eggs, at room temperature 1/2 cup grapeseed oil or olive oil 2 tablespoons grated orange zest plus 1/2 cup fresh orange juice (from 2 oranges), divided 2 cups bleached cake flour (about 7 1/2 ounces), plus more for pan 1 3/4 teaspoons baking powder 1/2 teaspoon kosher salt 1 teaspoon vanilla extract Chocolate Glaze 3/4 cup powdered sugar 1/4 cup unsweetened cocoa 3 tablespoons unsalted butter, melted 1/2 teaspoon vanilla extract 1/4 teaspoon instant espresso powder (optional) 1/8 teaspoon kosher salt 3 tablespoons fresh orange juice, divided Pomegranate arils, dried blood orange slices, and fresh citrus leaves, for garnish (optional) Directions ...

  Ginger Apple Tarte Tatin Ingredients 7 medium apples, a mix of Gala and Granny Smith (2 1/2 pounds total) 2/3 cup granulated sugar 5 tablespoons unsalted butter 1/2 teaspoon kosher salt 2 tablespoons grated ginger (from a 3-inch piece) 1 sheet frozen puff pastry, thawed 1 cup all-purpose flour, for dusting Vanilla ice cream, for serving Directions Preheat oven to 375°F. Peel, quarter, and core apples. Combine sugar and 1/3 cup water in a 10-inch ovenproof skillet over medium. Bring to a simmer and cook, undisturbed, until caramel is light amber, 6 to 10 minutes. (Reduce heat to avoid browning too fast.) Stir in butter and salt until melted. Add ginger. Add apples to skillet; cook, stirring often, until apples are softened and caramel is deep amber, 15 to 20 minutes. Use 2 forks to arrange apples, cut side up, in concentric circles in skillet, starting with 1 in center. Roll...

  Broccoli and Gruyère Gratin Ingredients 2 large bunches broccoli, roughly chopped (about 12 cups) 4 tablespoons butter (1/2 stick) ¼ cup all-purpose flour 2 cups whole milk 2 cups grated Gruyere (8 ounces) kosher salt and black pepper Directions Heat oven to 375°F. Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large pot with ½ inch of water) and bring to a simmer. Place the broccoli in the steamer basket, cover, and steam until just tender, 3 to 4 minutes, and then transfer to a large bowl. Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring, for 2 minutes (Do not let it darken.) Whisk in milk and simmer until slightly thickened, 3 to 4 minutes. Remove from heat and stir in 1 cup cheese, ½ teaspoon salt, and ¼ teaspoon pepper, and then toss with the broccoli. Transfer the broccoli mixture to a shallow 3-quart baking dish and sprinkle with the ...

  Smoked eel canapé Ingredients 2 smoked eel fillets 3 red beetroots, boiled and peeled 3 yellow beetroots, boiled and peeled 1 tbsp of fresh horseradish, grated 2 tbsp of crème fraîche 1 handful of rocket 5 slices of sourdough bread, toasted 1/2 lemon salt black pepper, freshly ground 2 tbsp of olive oil   Method Cook the red and yellow beetroot in two separate pans for about 20 minutes or until tender. Drain, cool and peel 3 red beetroots 3 yellow beetroots Cut the beetroots into eights and toss each colour beetroot in 1 tbsp olive oil with some salt and pepper. Do this separately so that the beetroots do not blend their colours 2 tbsp of olive oil salt Mix the horseradish and crème fraîche together and set aside until needed. Cut the smoked eel fillet into 10 slices 1 tbsp of fresh horseradish 2 tbsp of crème fraîche 2 smoked eel fillets Spread the horseradish on the toast pi...

  Elderflower Prosecco cocktail Ingredients 1/2 lemon, juiced 1/2 lime, juiced 30ml of gin Prosecco elderflower cordial ice Method Fill a glass or a wine glass with ice. Add the lemon and lime juice, the gin, then a good splash of elderflower cordial Fill the rest of the glass with Prosecco then have a taste (you want about 2/3 Prosecco to 2/3 everything else) You might need to add more elderflower if it’s too tart for you. I like to keep frozen berries in the freezer which make a stellar garnish for this - especially strawberries

  Silky Chestnut Soup Ingredients 4 tablespoons unsalted butter 1 medium carrot, finely chopped 1 celery rib, finely chopped 1/2 medium onion, finely chopped 2 cups cooked chestnuts (from one [14.8-ounce] vacuum-packed jar) 1 cup ruby port 1 thyme sprig 3 cups chicken stock or lower-sodium broth 1/2 cup heavy cream Salt Freshly ground black pepper Directions Melt the butter in a medium saucepan. Add the carrot, celery, and onion, and cook over medium-low heat, stirring, until softened, about 10 minutes. Add the chestnuts, and cook for 4 minutes. Add the port and thyme, and cook over medium-high heat until the port is reduced by half, about 4 minutes. Add the stock, and bring to a boil. Cover partially, and simmer over low heat for 30 minutes. Remove and discard the thyme sprig. Add the cream to the soup. Working in batches, pour the soup into a...

  Pumpkin Bread Trifle With Pepita Streusel Ingredients 1/2 cup all-purpose flour 1/4 cup (1/2 stick) unsalted butter, melted 1/4 cup roasted pumpkin seeds 1/2 teaspoon pumpkin pie spice 1/4 teaspoon kosher salt 1/4 cup plus 2 tablespoons packed dark brown sugar, divided 8 tablespoons granulated sugar, divided 2 cups heavy cream 2 8-ounce packages cream cheese, softened 12 cups 1-inch cubes pumpkin bread (from 1 large loaf) Directions Make the streusel. Preheat oven to 350°F. Stir together flour, butter, pepitas, pumpkin pie spice, salt, 1/4 cup brown sugar, and 2 tablespoons granulated sugar in a medium bowl. Spread evenly on a rimmed baking sheet lined with parchment paper. Bake until golden brown, 20 to 25 minutes. Stir to break up any large pieces. Let cool completely, about 15 minutes. Beat the whipped cream and cream cheese. Beat...

  Le Coup D’etat – elderflower, port and champagne cocktail Ingredients 20ml of elderflower liqueur, Luis uses St Germain Elderflower 5ml of Suze 5ml of port, Luis uses Taylor's 10 year Champagne, to top-up, Luis uses Perrier-Jouet Brut To serve 1 sprig of lavender, to garnish   Method Pour all of the ingredients (apart from the lavender) into a cocktail shaker with 4–5 ice cubes. Using a long, twisted bar spoon, stir well for 1 minute Pour everything into a crystal coupette glass and serve with a sprig of lavender

  Chicken skin canapés (lemon and thyme roast chicken) Ingredients Chicken skin canapés 10 chicken skins, taken from 10 large thighs 1l gold top milk, or unpasteurised if you can get it 1 lemon, zest and juice 4 sprigs of thyme, leaves picked 1 sprig of rosemary, leaves picked flaky sea salt black pepper Method First make the ricotta. Gently heat the milk, then squeeze a small lemon wedge into the milk to split it. Keep stirring until it starts to curdle and separate into curds and whey Set a sieve over a bowl and place a muslin cloth in the sieve. Pour the mixture into the muslin, then gather up the corners of the cloth and tie together. Suspend over a bowl and leave to strain for an hour or so Meanwhile, prepare the chicken skin. Preheat the oven to 180°C/gas mark 4 Lay the skins skin-side down and scrape off any excess fat and remaining meat from the insides. You should be left with just the thin outer skin Lay the s...

  Vanessa's Make-Ahead Beefy Lasagna Ingredients 12 uncooked lasagna noodles 1 (24-oz.) container 4% small-curd smooth-and-creamy cottage cheese 1 (16-oz.) container ricotta cheese 2 large eggs, lightly beaten 1/2 cup refrigerated pesto 1 teaspoon salt 2 1/2 cups (10 oz.) shredded mozzarella cheese, divided 1 pound lean ground beef 1/2 cup finely chopped onion 2 (24-oz.) jars tomato-and-basil pasta sauce Directions Preheat oven to 375°. Prepare noodles according to package directions. Meanwhile, stir together cottage cheese and next 4 ingredients. Stir in 1 cup mozzarella cheese. Cook ground beef and onion in a large skillet over medium-high heat, stirring often, 6 to 7 minutes or until meat crumbles and is no longer pink; drain. Stir in pasta sauce. Layer 1 cup beef mixture, 3 noodles, and 2 1/2 cups cottage cheese mixture in a lightly greased 13- x 9-inch baking dish. Top wi...

  Herb-Crusted Roasted Leg Of Lamb Ingredients 1 (6- to 7-lb.) bone-in leg of lamb, trimmed and patted dry 1 Tbsp. finely chopped fresh rosemary 1 Tbsp. chopped fresh thyme 1 1/4 cups olive oil, divided 1 Tbsp. plus 1/2 tsp. grated garlic (from 4 cloves), divided 1 tsp. black pepper 6 tsp. kosher salt, divided 2 cups loosely packed fresh flat-leaf parsley leaves 1 cup loosely packed fresh mint leaves 2 Tbsp. red wine vinegar Directions Prepare a baking sheet: Set a wire rack inside a rimmed baking sheet lined with aluminum foil. Season lamb: Score the fatty top of the lamb 5 times (1/4 inch deep and 4 inches long). Stir together rosemary, thyme, 1/4 cup of the oil, and 1 tablespoon of the garlic. Rub mixture all over lamb. Season with pepper and 5 teaspoons of the salt. Place on wire rack on baking sheet. Let stand at room temperature 1 hour. Roast lamb: ...

  Breakfast Egg Cups with Parsley Gremolata and Mushrooms Ingredients 5 ounces Taleggio or Brie cheese, rind removed 1 cup loosely packed fresh flat-leaf parsley leaves, finely chopped 3 tablespoons finely chopped shallot (from 1 shallot) 2 teaspoons grated lemon zest (from 1 lemon) 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus more for greasing 1/2 teaspoon kosher salt, divided, plus more to taste 1 tablespoon unsalted butter 1 (8-ounce) package cremini or white button mushrooms, very thinly sliced (3 cups) 12 prosciutto slices (about 8 ounces) 12 large eggs 1/4 cup heavy whipping cream Black pepper, to taste Directions Preheat oven to 375°F. Place cheese in freezer until ready to use (this will make it easier to shred). Toss togeth...

  Cheddar-Scallion Biscuits Ingredients 2 cups all-purpose flour (about 8 1/2 ounces), plus more for dusting 2 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon black pepper 1/2 teaspoon kosher salt 1/2 cup cold unsalted butter (4 ounces), cubed 1/2 cup thinly sliced scallions 4 ounces sharp cheddar cheese, grated (about 1 cup), divided 1 cup buttermilk, divided 1 tablespoon unsalted butter, melted Directions Preheat oven to 425°F. Line a baking sheet with parchment paper. Whisk together flour, baking powder, baking soda, black pepper, and salt in a large bowl until combined. Using a pastry blender or your fingers, work cold butter into flour mixture until butter is in small, flattened pieces and mixture is crumbly. Stir in scallions and 1/2 cup cheese. Add 3/4 cup buttermilk, and stir just until dough comes together, adding up to 1/4 cup additional buttermilk, 1 tablespoon at a time, if necessary. (Dough should be neither sticky nor crumbly.) ...

  Polenta Dutch Baby with Ham and Swiss Ingredients 1/2 cup all-purpose flour (about 2 1/8 ounces) 3 tablespoons granulated sugar 2 tablespoons uncooked polenta (such as Bob’s Red Mill) 7/8 teaspoon kosher salt, divided 1/2 cup whole milk 3 large eggs 3 tablespoons unsalted butter, cut into 3 pieces 1 ounce thinly sliced deli ham, patted dry and cut into 2- x 1/2-inch strips 1 ounce Swiss cheese, grated (about 1/4 cup) 1 teaspoon country Dijon mustard 1 teaspoon Champagne vinegar 1/4 teaspoon pure maple syrup or honey 1 tablespoon grapeseed oil 1 ounce baby arugula (about 1 cup) 1 ounce red grapes, quartered (about 1/4 cup) Directions Whisk together flour, sugar, polenta, and 3/4 teaspoon salt in a medium bowl. Whisk together milk and eggs in a small bowl. Add milk mixture to flour mixture, and whisk until smooth. Cover and chill at least 2 hours or up to overnight (about 8 hours). Preheat oven to 425°F with oven rack in lower third of oven. Re...

  Ginger Spice Cake Doubles Ingredients Baking spray 1 cup boiling water 3/4 cup chopped peeled fresh ginger, preferably young ginger 1 cup granulated sugar 1 cup canola oil 1 cup unsulfured dark molasses 2 teaspoons baking soda 1/2 teaspoon kosher salt 2 large eggs, at room temperature 2 cups (about 8 1/2 ounces) all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves Pinch of ground nutmeg Pinch of black pepper Whipped cream, powdered sugar, pomegranate arils, and thinly sliced candied ginger, for garnish Directions Preheat oven to 350°F. Line bottom of a 9-inch springform pan with parchment paper; lightly grease sides of pan with baking spray. Tightly wrap outer sides and bottom of pan in a double layer of alum...