Dave Watts is the newly appointed Executive Chef at the Kings Head - Cirencester's top luxury hotel which is managed by the award-winning Vineyard Group. Ingredients Marinated Alaska black cod 4 x 170 gm Cod fillets portions, pin-boned with skin lef on 200g of miso paste 40g of rice wine vinegar 75g of mirin 40g of sake 75g of light soy sauce Green tea … [Read more...]
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Chefs Vegetarian Recipe of the Week, A Delicious Deconstruction
Ingredients 1 pack Fry's Traditional Burgers Olive oil 1 Red onion, thinly sliced 2 tsp Balsamic vinegar 2 cloves Garlic, chopped 2 tbsp Wholegrain mustard 2 tsp flat leaf parsley, chopped 1 tsp dried thyme Sea salt and freshly ground black pepper 1/2 Butternut, thinly sliced Vegetable oil 1 1/2 fresh Chillies, finely chopped, to serve … [Read more...]
Chefs Vegetarian Recipe of the Week, Tooti Frooti Chick’N Burger
Ingredients 4 Fry's Chicken-Style Burgers 4 Whole wheat Burger buns 4 Red chillies 2 tbsp Olive oil 1 tbsp Smoked paprika Egg-free Mayonnaise, to serve Red salad onions, thinly sliced 1 Mango, peeled and cut in small cubes Thinly sliced pineapple, halved 1 Pomegranate Method Bake the crumbed burgers in a preheated oven for 10 minutes … [Read more...]
RECIPE: Pan Fried King’s Scallop with Foie Gras from Royal China Club
Royal China Club on Baker Street was recently awarded the coveted three-tier Pagoda Trophy, the highest accolade possible, alongside Hakkasan and Hutong at the Legacy of Taste Awards 2015. Award-winning Head Chef Billy Wong here kindly provides a recipe for Royal China Club’s delicious Pan Fried King’s Scallop with Foie Gras. Recipe Preparing the Foie Gras: Cut a … [Read more...]
Chefs Vegetarian Recipe of the Week, Crispy, Sticky, Yummy Bola-Bola
Ingredients 1 box Fry's Chicken-style Chunks 1/2 cup dried Bread crumbs 1/2 tsp No Egg (or any egg replacer) 1bsp Parsley, fined chopped 3 Spring onions 1 tbsp Cashew nuts, ground and soaked 1 tbsp Carrot, finely grated 1/2 tsp fresh Lemon juice Ground black pepper Off the shelf sticky sauce: 1 1/2 cups good BBQ sauce 1/2 cup Sweet chilli … [Read more...]