New Chefs: 2022
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This cep risotto is garnished with pearls of Madeira jelly, made by pipetting Madeira mixed with gellan gum into vegetable oil. It looks very advanced, but as long as you have the right gellan gum, it's actually fairly easy to do at home. The tarragon oil needs a full day to infuse, so be sure to start a day in advance.
This avocado dish from Ben Boeynaems uses a light brine to ensure that the avocado is seasoned all the way through. The avocado is then served with an array of different summer vegetables, including ribboned courgettes and compressed baby gem lettuces, as well as nasturtium flowers and dandelion leaves.
This marinated sea bass recipe from Esra Muslu is inspired by ceviche, a dish of raw seafood lightly cured in citrus juice. It is garnished with slivers of kumquats, sprigs of dill, and plenty of olive oil. Although the citrus juice is acidic enough to cure the fish, it won't cook it, so be sure to use sea bass that is safe to be eaten raw.
This sea bass recipe from Esra Muslu uses a canoe filleting style for the fish, so that it can be stuffed with lemon and thyme. You can ask your fishmonger to do this for you, or do it at home. The whole fish is then grilled until crisp and tender, and topped with a sharp and fresh chimichurri.
Çöp şiş is a type of shish kebab made with lamb, typically served on small wooden skewers. Here Esra Muslu alternates pieces of lamb shoulder with small pieces of lamb fat, to ensure that the whole skewer stays juicy. The recipe for pickled red chillies makes more than you will need for this recipe, but they keep well in the fridge for at least a week in a sterilised jar, and go well with sandwiches, mixed into stir-fries or eaten with bread and cheese.
This simple tomato salad recipe from Esra Muslu relies on using deeply flavourful heirloom tomatoes, and so is best made when they’re in season. The crunchy, toasted almond topping and vivid, green, garlicky yoghurt pair beautifully with the sweet heirloom tomatoes, and take no time to put together. It’s the perfect addition to any summer meal.
This wintery dish from Gabriel Waterhouse pairs a rich Lincolnshire Poacher fondue with charred and roasted leeks and hispi cabbage. The charred vegetables become deliciously crispy and sweet, and are balanced with a fresh parsley sauce and tart apple juice reduction.
Ingot is a semi-soft Cumbrian goat’s cheese which - as the name suggests - is moulded like a gold ingot. Here, Gabriel Waterhouse melts the cheese down with some cream, then folds the cheese mixture into a rich sabayon, and some lightly whipped cream. This mixture is then set in moulds, and garnished with bright pink beetroot powder, quince jelly, fermented blackcurrants, thyme oil and caramelised walnuts.
This dish by Gabriel Waterhouse layers acidity beautifully - cured mackerel is paired with vanilla-scented pickled gooseberries, a yoghurt and lovage emulsion and horseradish cream. Lovage leaves look and taste similar to celery leaves, and the citrusy herb is easy to grow at home.
This recipe by Gabriel Waterhouse is a playful twist on a hot cross bun. The dough is based on a doughnut dough, and the filling is a sweet-and-savoury mixture of braised Herdwick lamb, chutney and slow-cooked lyonnaise onions. Herdwick lamb comes from a rare breed of Cumbrian sheep. It has a gamey flavour, due to Herdwick sheep’s love of foraging in and exploring the Cumbrian hills.