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Recipes
Salted Caramel Hazelnut Macarons
By dave, Fine Dining At Home
A slight twist on a standard macaron but delicious none the less
- Macarons.
- Egg Whites: 2
- Icing Sugar: 120g
- Hazelnuts: 90g
- Caster Sugar: 2 Tablespoons
- Salted Butter Caramel.
- Caster Sugar: 100g
- Condensed Milk: 150g
- Butter: 50g
Boudin Blanc, Smoked Pomme Puree and Caramelised Apples
By dave, Fine Dining At Home
Homemade chicken sausages with hidden pate
- Ingredients:
- Chicken Breast - 150g
- Veal Rump - 150g
- Pate(Any you like) - 50g Cubed and frozen
- Egg White - 1
- Milk - 200ml
- Cream - 50-100ml
- Tarragon - 1 Tsp Dried
- Breadcrumbs - 50g
- Caramelised Apples
- Sugar - 100g
- Butter - 50g
- Apples( Any except Bramley) - 2, Peeled, quartered and cored.
- Smoked Mashed Potato
- Large Floury Potatoes (Maris Piper - 600-750g
- Milk - 150ml
- Butter - Generous Knob.
- Stuffed Mushrooms
- Portobello Mushrooms - 4
- Breadcrumbs - 50g
- Tarragon and Parsley - 1 Chopped Tbsp each
Moroccan Spiced Chicken, Bulgur Wheat Pilaf and Pecorino Ice cream
By dave, Fine Dining At Home
A sensuous chicken breast, with a spicy grain and cooling ice cream
- Moroccan Spice Mix
- Cumin Seeds - 2 Tbsp
- Coriander Seeds - 2 Tbsp
- Harissa - 2 Tbsp
- Turmeric - 2 Tsp
- Garlic - 2 Cloves
- Coriander Leaf - 2 Tbsp
- Oil - 75-100ml
- Chicken - 600g, skinless breasts.
- Bulgur Wheat Pilaf
- Bulgur Wheat - 200g
- Stock(Chicken or Veg) - 600ml
- Dry white wine - 75ml
- Red Onion - 1 Chopped
- Fennel - 1 Large bulb chopped
- Cumin - 2 Tsp
- Coriander - 2 Tsp
- Cinnamon - 1 Tsp
- Turmeric - 1 Tsp
- Star Anise - 1
- Preserved Lemon - 1
- Mint/Parsley/Coriander - 2 Tbsp chopped(total)
- Toasted Pine Nuts - 50g
- Pecorino Ice Cream
- Double Cream - 100ml
- Pecorino - 50g grated.
Cauliflower Risotto with Chocolate Jelly
By dave, Fine Dining At Home
The most tasty risotto ever, and a good use of the much underused vegetable
- Carnaroli Rice - 250g
- Shallot - 1 Large Finely diced
- Garlic - 2 Cloves
- Dry white wine - 75ml
- Cauliflower Puree:
- Cauliflower - 1 Florets only.
- Whole Milk - 300ml
- Butter - 25g
- Nutmeg - Pinch
- White pepper - Good Pinch
- Cauliflower Veloute:
- Cauliflower Puree - 3-4 Tbsp
- Single Cream - 3-4 Tbsp.
- Cauliflower Coucous:
- Half a cauliflower - Florets finely chopped
- Butter - 20g
- Seasoning -
- Chocolate Jelly:
- Agar Agar Flakes - 4 Tsp
- Cocoa Powder 100% - 1 Tbsp
- Cauliflower Stock:
- Vegetable Stock - 1 litre, use a cube!
- Leaves and stems of the cauliflower -