MASTERCLASS VIDEOS | RECIPES | NEWS & FEATURES
Cookbooks usually recommend that you beat the eggs whites for souffles till they form stiff peaks. But the real secret is to stop when the texture becomes creamy and fluid.
Smoked salmon with daikon and wasabi dressing
Pull off skin and place onto braised daikon, drizzle with dressing and garnish with daikon sprouts…
Roasted black angus beef with truffle mash and shallot glaze
This roast is a crowdpleasing stalwart that also adds an aphrodisiacal touch.
Saute the lobster heads and legs in olive oil in a heavy base pot for 5-7 minutes. Stir from time to time and crush heads with wooden spoon…
Cherkas says: “Pineapple crackers with foie gras is simply a great combination: sweet and sour pineapple with roasted smokey foie gras mousse.”
Cherkas says: “Hawaiian pizza is made from very basic ingredients. My idea is to adapt the the classic combination by using top quality products and presenting it in a new refreshing way. The fragrant basil and slightly acidic tomato sauce makes a different interpretation of the great classic.”
Beef tartare rice with bamboo shoots and pickled spring burdock root
Raw beef sushi goes superbly with a popular Japanese appetiser like burdock root. Burdock root, which boasts a sweet flavour and a pungent smell, is a nourishing herb that helps to cleanse the blood and liver.
Hibachi grilled chicken liver and mushroom yakitori
A Hibachi steakhouse staple, Japanese chefs soak chicken liver in milk to remove smells and blood residue.
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