FINE DINING MONSTER

  Croissant Breakfast Casserole with Lemon Curd and Berries Ingredients Croissant Casserole 8 ounces cream cheese, at room temperature 2 tablespoons powdered sugar, plus more for dusting 2 1/4 teaspoons vanilla extract, divided 8 large eggs 2 cups whole milk 2/3 cup granulated sugar 4 tablespoons unsalted butter, melted, plus more for baking dish 1 tablespoon grated lemon zest (from 2 large lemons) 1 teaspoon ground cardamom 3/4 teaspoon kosher salt 24 (4 1/2-inch) day-old mini croissants or 12 large croissants, halved 1 (12.7-ounce) jar store bought lemon curd (such as Bonne Maman) (about 1 cup) Macerated Berries 1 pint (10 ounces) fresh blueberries, divided (about 2 cups) 6 ounces fresh blackberries, divided (about 1 cup) 3 tablespoons granulated sugar 1 1/2...

  Christmas Margaritas Ingredients 1 (14-oz.) can unsweetened coconut milk 2 Tbsp. cream of coconut 12 oz. silver tequila 8 oz. triple sec 1/4 c. lime juice 4 c. ice Lime wedge, for rimming glass Sanding sugar, for rimming glass Lime slices, for garnish Cranberries, for garnish Directions   Combine coconut milk, cream of coconut, tequila, triple sec, lime juice and ice in a blender. Blend until smooth. Rim glasses with lime wedge and dip in sanding sugar. Pour into glass and garnish with lime and cranberries.

  Shaved Apple Fennel Salad Ingredients  1/4 cup extra-virgin olive oil 2 Tbsp. sherry vinegar   2 tsp. whole-grain mustard 2 tsp. pure maple syrup 1 1/2 tsp. finely chopped shallot (from 1 shallot) 1 1/4 tsp. kosher salt 1/4 tsp. freshly ground black pepper 1 large bulb fennel, trimmed, cored, and very thinly sliced (about 2 1/2 cups), fronds reserved for garnish 1 medium Granny Smith, Golden Delicious, or Mutsu apple, cored, quartered, and very thinly shaved, preferably using a mandoline (about 1 3/4 cups) 1 medium Honeycrisp, Fuji, or Braeburn apple, cored, quartered, and very thinly shaved, preferably using a mandoline (about 1 3/4 cups) 2 medium stalks celery, very thinly sliced (3/4 cup) 1/2 cup chopped toasted pecans Directions Make the dressing: Whisk oil, vinegar, mustard, maple syrup, shallot, salt, and pepp...

  CWA Christmas cake Ingredients (16) 225g Woolworths Australian Butter Unsalted, at room temperature, chopped 1 cup (250g) firmly packed dark brown sugar 1 1/2 cups (240g) sultanas 1 1/2 cups (255g) raisins 1 cup (190g) chopped dried figs 1 cup (250g) chopped red glacé cherries 1/2 cup (85g) mixed peel 3/4 cup (120g) whole blanched almonds, plus 1/3 cup (55g) extra, to decorate 1 1/4 cups (310ml) brandy, plus 1/4 cup (60ml) extra to brush 3 tsp mixed spice 1/2 tsp each ground cinnamon and ground ginger 1/4 tsp freshly grated nutmeg 170g each self-raising flour and plain flour 1 tsp bicarb soda 4 large eggs, at room temperature Marmalade, warmed, to brush (optional) Method 1. Preheat oven to 180°C/160°C fan-forced. Grease base and side of a 22cm x 8cm deep round cake pan and line with baking paper, extending paper 3cm above edge of pan. 2. Place butter, sugar, dried fruit, nuts, brandy and spices in a large saucepan over medium heat. Brin...

  Cider and pancetta gravy Ingredients (12) 4 chicken wings 1 large carrot, chopped 1 onion, chopped 1 celery stalk, chopped 1/4 cup (60ml) extra virgin olive oil 150g pancetta, cut into lardons 4 garlic cloves, sliced 1/3 cup (60g) plain flour, sifted 1 cup (250ml) cider 4 cups (1L) chicken stock 1/2 bunch thyme, plus extra leaves to serve Juice of 1/2 lemon The cost per serving includes staple ingredients, costs vary based on individual supermarkets and is an estimate only. Method 1. Preheat oven to 220°C. Place chicken and vegetables in a roasting pan. Drizzle with oil. Season and toss to coat. Roast for 45 minutes or until golden. Reserve roasting pan. 2. Heat a large saucepan over medium-high heat. Add pancetta and cook for 6 minutes or until crispy. Transfer to a plate and set aside. 3. Add vegetable and chicken mixture, garlic and flour to the saucepan and stir to combine. Deglaze roasting pan with cider, then pour into the saucepan. Add stock and thyme to saucepan. Bring to...

  Porchetta With Lemony Herb Sauce Ingredients 1 (8- to 10-lb.) pork belly with skin 2 Tbsp. olive oil 1 medium-size yellow onion, chopped (1 1/2 cups) 8 cups chopped fresh collard greens (from 1 [12-oz.] bunch) 1 Tbsp. fennel seeds 4 Tbsp., plus 1 tsp. kosher salt, divided 1 cup chopped fresh flat-leaf parsley, plus more for serving 12 garlic cloves, minced (about 1/4 cup) 2 Tbsp. finely chopped fresh rosemary (from 4 [6-inch] sprigs) 4 tsp. finely grated lemon zest (from 2 lemons), plus lemon wedges for serving 1 Tbsp. black pepper Lemony Herb Sauce (recipe follows) Directions Score pork skin: Place pork, skin side down, on a work surface. Using a sharp knife, score meat in a crosshatch pattern, about 1 inch deep x 2 inches wide. Starting with one short side, roll pork into a tight spiral; cut a shallow li...

  Lobster Eggs Benedict Ingredients Two 1-pound live lobsters 8 large eggs Four 3/4-inch-thick slices of peasant bread, toasted 3 large egg yolks 2 tablespoons boiling water 2 sticks (1/2 pound) unsalted butter, melted and hot 2 tablespoons fresh lemon juice Pinch of cayenne pepper Directions In a large pot of boiling water, cook the lobsters until bright red all over, about 12 minutes. Let cool slightly under cold running water, then twist off the tails and claws. Crack the claws and remove the meat. Using kitchen scissors, slit the tail shells lengthwise, then remove the meat. Remove the dark intestinal veins and cut the tail meat crosswise into thin slices. Half fill 2 large deep skillets with water and bring to a simmer. Crack 4 of the eggs into each skillet and poach over moderate heat just until set, about 3 minutes. Using a slotted spoon, remove the eggs from the skillets and pat dry with paper towels. Arrange the lobster meat on the toast. Top each s...

  White Christmas Mojito Ingredients 2 oz. coconut cream 1 1/2 oz. white rum 12 fresh mint leaves, plus 1 sprig for serving 2 Tbsp. fresh lime juice 1 Tbsp. granulated sugar Ice Seltzer, for topping off Pomegranate seeds, for serving Directions   Step 1In a blender, blend cream and rum until frothy (you can also use a handheld mixer). Step 2In a Collins glass, muddle mint leaves, lime juice, and sugar. Fill glass with ice, pour cream mixture over, and top off with seltzer. Step 3Garnish with mint sprig and pomegranate seeds.

  Christmas Tree Croquembouche Ingredients Pâte À Choux 1 c. whole milk 3/4 c. (1 1/2 sticks) unsalted butter 2 Tbsp. granulated sugar 2 c. (240 g.) all-purpose flour 1 tsp. kosher salt 6 large eggs, beaten to blend Whipped Cream & Icing 2 c. heavy cream 2 c. (225 g.) confectioners' sugar 3 Tbsp. whole milk 2 Tbsp. corn syrup Green food coloring Nonpareils, for decorating (optional) Caramel 1 c. (200 g.) granulated sugar 1 store-bought star-shaped sugar cookie Pâte À Choux Arrange racks in upper and lower thirds of oven; preheat to 425°. In a medium pot over medium heat, cook milk, butter, granulated sugar, and ½ c. water, stirring frequently, until butter is melted and mixture starts to simmer, about 3 minutes. Add flour and salt and cook, stirring with a wooden spoon, until a smooth dough forms and leaves a slight film on bottom...

  Scallops in Brown Butter and Caper Sauce with Broccolini Ingredients 2 medium bunches Broccolini  1 1/2 tsp. kosher salt, divided 2 Tbsp. olive oil 1 lb. sea scallops, side muscles removed 1/2 tsp. freshly ground black pepper 2/3 cup dry white wine (such as sauvignon blanc or pinot grigio) 1/4 cup drained capers 1 tsp. lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)  4 Tbsp. unsalted butter, divided 2 Tbsp. finely chopped fresh flat-leaf parsley, divided Crushed red pepper, for garnish (optional) Directions Microwave Broccolini: Halve any thick Broccolini stalks lengthwise. Place Broccolini in a large microwave-safe bowl and add 2 tablespoons water. Cover with a microwave-safe lid or plastic wrap. Microwave on high until crisp-tender, 4 to 5 minutes. Pour off any remaining water. Add 1/2 teaspoon salt and toss to combine.  Cook sca...

  Everything Dinner Rolls Ingredients Cooking spray 20 frozen dinner rolls 2 tablespoons unsalted butter 1 tablespoon honey 2 tablespoons everything bagel seasoning Directions Coat a 13-by-9-inch baking dish with cooking spray. Thaw rolls according to package instructions in baking dish. Preheat oven to 350°F. Melt butter and honey together in microwave or on stove. Brush rolls with honey butter and sprinkle with seasoning. Bake until golden, 15 to 20 minutes.

  Dolly Parton’s Sweet Potato Casserole  Ingredients 1/2 cup (1 stick) butter, room temperature, plus more for greasing 5 large sweet potatoes, peeled and quartered 1/2 cup packed light brown sugar 1 teaspoon vanilla extract 1 tsp. salt 1 tsp. ground cinnamon 1/2 cup chopped raw pecans 2 cups miniature marshmallows Directions Preheat the oven to 350°F. Butter a 9-by-13-inch baking pan. Place the sweet potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then lower the heat to maintain a low boil and cook until fork-tender, about 20 minutes. Drain the potatoes in a colander and transfer them to a large mixing bowl. Add the brown sugar, butter, vanilla, salt, and cinnamon and mash using a potato masher until well combined. Transfer the mashed sweet potato mixture to the prepared baking pan, smoothing the top. Sprinkle it with the pecans, then ...

  Christmas black pudding with sherry custard Ingredients Pudding 250g of mixed dried fruits, such as raisins, sultanas and dried apricots 250g of  black pudding , skin removed 1  cooking apple , small, cored and roughly chopped 1  orange , finely zested and juiced 3 tbsp of  whisky , plus 80ml to pour over the pudding 75g of  unsalted butter , softened, plus extra for greasing 100g of light muscovado sugar 2  eggs , beaten 100g of self-raising flour 1 tsp mixed spice 40g of  rolled oats 40g of  almonds , roughly chopped Sherry custard 50ml of double cream 50g of caster sugar 300ml of whole milk 50ml of sherry, sweet 20g of cornflour 40g of  egg yolk , (approx. 2 large yolks) Method Place the dried fruit, black pudding, chopped apple and orange juice in a bowl and pour over the whiskey. Leave to marinate for about 1 hour 250g of mixed dried fruits, such as raisins, sultanas and dried aprico...

  'Insurrection' – beetroot, blackcurrant and honey cocktail Ingredients Beetroot rum (makes 1 bottle) 750ml of  rum , Adam uses Havana Club 3 Year Old 1  beetroot , thinly sliced Honey syrup (makes 180ml) 120ml of  honey 60ml of water Cocktail (per portion) 30ml of  rum , infused with beetroot (see above) 20ml of  rum , Adam uses Havana 7 Year Old 5ml of cassis 10ml of  lemon juice 30ml of  honey syrup , (see above) 1  egg white To garnish beetroot powder red amaranth   Method Begin by infusing the rum. Place the rum and beetroot into a container and leave, covered, at room temperature for 6 hours to infuse. Strain and reserve in the bottle 1  beetroot , thinly sliced 750ml of  rum , Adam uses Havana Club 3 Year Old To make the honey syrup simply combine the honey and water, mixing well. Reserve in a bottle 60ml of water 120ml of  honey Fill a cocktail glass with ice to ...

  Poached lobster tail with cauliflower and butter sauce Ingredients Metric Imperial Lobster 4  lobsters , each weighing 400g 1  large onion 4  carrots 3  celery sticks 1  leek 2 tbsp of  tomato purée 5 tbsp of  brandy 6 sprigs of  thyme 6 sprigs of  fresh tarragon 10g of  butter 2 tbsp of cream 4  garlic cloves olive oil Cauliflower purée 100ml of double cream Caramelised cauliflower 1  cauliflower 100g of  butter   Method Start by preparing the lobsters. Put the lobsters in a freezer. This will render them insensate. Boil some water and add a dash of white wine vinegar. Once the lobster is insensate, place it on its back with its claws tied and hold it firmly by the top of its head 4  lobsters Place the tip of a very sharp chef's knife on the head just beneath its mouth, lining the blade up with the lobster’s midline with the blade side pointed toward i...

  Crispy chicken canapés Ingredients Chicken 1 chicken thigh, de-boned 1 tsp onion powder 1 tbsp of garlic powder 1 tsp cayenne pepper 1 tsp black pepper 2 tsp celery seeds 400g of plain flour 1 tsp salt 100ml of buttermilk Mustard mayonnaise 50ml of mayonnaise 1 tbsp of wholegrain mustard 1 tsp English mustard salt pepper Method To make the coating for the chicken, toast the onion powder, garlic powder, cayenne pepper, celery seeds and pepper in a dry pan and freshly grind together 1 tsp onion powder 1 tbsp of garlic powder 1 tsp cayenne pepper 1 tsp black pepper 2 tsp celery seeds Add the salt and flour to the mix and stir thoroughly. You will have more than you need for 4 people, but this mix will keep well in an airtight container ready for next time 400g of plain flour 1 tsp salt Cut the chicken into 4 equal pieces, removing any large pieces of sinew or fat 1 c...

  Southern Niçoise Salad Ingredients 1 (8-oz.) pkg. microwavable haricots verts (French green beans) 1/3 cup finely chopped dill pickles plus 2 Tbsp. dill pickle juice (from 1 [16-oz.] jar) 4 tsp. Creole mustard 1 tsp. honey 3/4 tsp. kosher salt, divided 1/2 tsp. black pepper, divided 2/3 cup olive oil 1 small romaine lettuce heart, leaves separated 1 cup multicolored cherry tomatoes, halved 3 hard-cooked eggs, peeled and halved lengthwise 2 cups prepared potato salad 1 (8-oz.) pkg. hot-smoked trout fillets, broken into large pieces (skin discarded) Directions Cook and cool green beans: Microwave green beans according to package directions. Spread cooked beans in an even layer on a large plate lined with paper towels. Refrigerate, uncovered, until cooled, about 15 minutes. Make vinaigrette: Mea...

  Roast Beef Ingredients 1 (6-lb.) bottom round roast 1 (2-oz.) can anchovy fillets, drained and patted dry 1/3 cup Dijon mustard 2 Tbsp. canola oil 1 1/2 Tbsp. finely chopped fresh rosemary 2 tsp. grated garlic (from 3 large garlic cloves) 1 1/2 Tbsp. kosher salt 1 1/2 tsp. coarsely ground black pepper Directions Let meat warm up: Let roast rest at room temperature 2 hours. Create anchovy fillet paste: Preheat oven to 225°F. Place anchovy fillets on a cutting board, and finely chop. Using flat side of a large knife, drag knife back and forth over anchovies to form a paste. Make rub for roast: Transfer anchovy paste to a small bowl, and stir in mustard, oil, rosemary, and garlic until thoroughly combined. Season roast: Sprinkle roast all over with salt and pepper, pressing to adhere. Add mustard mixture: Rub mustard mixture all over roast. Place roast, fat si...

  Easy, Cheesy Sausage Lasagna Ingredients Sauce 2 Tbsp. extra-virgin olive oil 1 lb. spicy Italian sausage, casings removed 1 medium onion, finely chopped 3 large garlic cloves, chopped 2 tsp. dried oregano ¼ tsp. crushed red pepper flakes 1 28-oz. can crushed tomatoes with added purée 1 14.5-oz. can diced tomatoes with green peppers and onions Kosher salt, freshly ground black pepper Filling 1½ cups (packed) fresh basil leaves 1 large egg 1 15-oz. container plus 1 cup part-skim ricotta cheese 6 oz. low-moisture mozzarella cheese, coarsely grated (about 1½ cups) 2 oz. Parmesan cheese, coarsely grated (about ¾ cup) ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt ¼ tsp. freshly ground black pepper Assembly 12 no-boil lasagna noodles (from one 8-oz. package) 12 oz. low-moisture mozzarella cheese, coarsely grated (about 3 cups) 3 oz. Parmesan cheese, coarsely grated (about 1 cup) Nonstick cooking spray Preparation Sauce Step 1 ...

  Spiced sticky peach-glazed ham Ingredients (10) 6 ripe yellow peaches 1 cup (250ml) Pimms 1/2 cup (125g) brown sugar 2 tbs caster sugar 2 cinnamon quills 1 tsp ground ginger 8kg whole leg ham on the bone Whole cloves, to decorate Fresh bay leaves, to decorate (optional) Rosemary, to decorate (optional) The cost per serving includes staple ingredients, costs vary based on individual supermarkets and is an estimate only. Method Using a sharp knife, cut a small cross in the base of each peach. Place peaches in a heatproof bowl and cover with boiling water. Set aside for 1 minute. Drain and set aside until cool enough to handle, then remove skin and discard. Cut peaches in half and discard stones. Roughly chop. Place peach, 1 cup (250ml) water, Pimms, sugars, cinnamon and ginger in a medium saucepan over medium-high heat, and cook, stirring, for 5 minutes or until sugars have dissolved. Bring to the boil, then reduce heat to medium-low. Simmer, stirring oc...

  Make-Ahead Turkey Gravy Recipe Ingredients 1/4 cup salted butter or bacon fat 1/4 cup quick-mixing flour (such as Wondra) or all-purpose flour 4 cups Rich Turkey Broth, warmed 2 tablespoons heavy cream 2 tablespoons (1 oz.) sherry, bourbon, or Madeira 1 tablespoon fresh thyme leaves 3/4 teaspoon black pepper 1/2 teaspoon kosher salt Directions Melt butter in a large saucepan over medium-high until sizzling, 1 to 2 minutes. Sprinkle with flour, whisking until smooth. Cook, whisking constantly, 2 minutes. (Flour will brown as it cooks, but if it starts to scorch, reduce heat as needed.) Add warm broth in a slow, steady stream, whisking constantly. Cook, whisking often, until gravy comes to a simmer and thickens, 6 to 9 minutes. Remove from heat, and let cool 30 minutes. Pour into a bowl or jar; cover and refrigerate up to 3 days. To serve, reheat gravy over low. Stir in cream, sh...

  Simple Roasted Turkey Ingredients 1 (14- to 16-lb.) fresh or frozen, thawed whole turkey, with giblets and neck reserved for Homemade Turkey Stock 2 Tbsp. kosher salt 1 Tbsp. black pepper 1 large (12 oz.) yellow onion, quartered 3 bay leaves  1 head garlic, halved crosswise 2 Tbsp. olive oil Directions Prepare oven and turkey: Preheat oven to 450°F with oven rack in lower third of oven. Place a roasting rack in a large roasting pan lined with aluminum foil. Pat turkey dry with paper towels. Season turkey: Season on all sides with salt and pepper; place onion, bay leaves, and garlic in cavity. Truss turkey: Tie ends of legs together with kitchen twine; tuck wing tips under. Place on rack in prepared pan, breast side up, and brush with oil. Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Hannah Greenwood Roast turkey: Bake in lower third of preheated oven 45 minutes. Loos...

  Keto naan bread with melted garlic butter Ingredients Keto naan 180 ml (75 g) coconut flour 2 tbsp ground psyllium husk powder ½ tsp onion powder (optional) ½ tsp baking powder 1 tsp salt 80 ml melted coconut oil 475 ml boiling water coconut oil, for frying (optional) sea salt Garlic butter 110 g butter 2 garlic cloves, minced Instructions Mix all dry ingredients for the keto naan in a bowl. Add oil and boiling water (hold some of it back in case it's not needed) and stir thoroughly. Allow the dough to rise for five minutes. The dough will turn firm fairly quickly but will stay flexible. It should resemble the consistency of Play-Doh. If you find it’s too runny, then add more psyllium husk until the dough feels right. If it's too firm, add some of the remaining boiling water. The amount needed may vary depending on what brand of husk or coconut flour you use. Divide the dough into 6 or 8 pieces ...

  Perfect egg cooked at a low temperature at 62° Ingredients 4 organic eggs 300 g oyster mushrooms 300 g eryngii mushrooms 300 g shiitake mushrooms 300 g chanterelles 200 g white mushrooms 2 zucchini 50 g butter 300 g snow peas 70 g Vene Cress 20 g fleur de sel 10 g Kerala pepper Preparation PERFECT EGG Cook the eggs at a low temperature in water at 62°C (use a thermometer). MUSHROOMS Prepare the eryngii and shiitake mushrooms and fry them in a frying pan. Cook the chanterelles separately for perfect cooking. Cut the white mushrooms into thin strips. Season them with fleur de sel and kerala pepper. ZUCCHINI Cook the zucchini in a mushroom broth, then sauté them in butter. TRAINING Arrange the plate harmoniously, with the mushrooms in the center of the plate, place the egg gently on top of the mushrooms. Place the Vene Cress. Arrange the white mushrooms around the plate, and the zucchini with the chanterelles.