Matcha by London Essence
METHOD Build over block ice Garnish with Chocolate Matcha Truffle Perfect to pair with Chocolate Tart RECIPE INFORMATION Taste: Refreshing & Zesty INGREDIENTS 20 ml White Vermouth 5 ml Green Chartreuse 5 ml Premium Gin 5 ml Lime juice Top up with London Essence Spiced Ginger Beer MORE RECIPES Select…APERITIVOBAKINGDESSERTDINNER PARTYNIGHT INSNACK
No Loma by London Essence
METHOD Shake and pour over ice Garnish with Pink Grapefruit Zest RECIPE INFORMATION Taste: Sweet & Refreshing INGREDIENTS 50ml Pink Grapefruit juice 15ml Agave 15ml lime juice Top with London Essence Pink Grapefruit Soda MORE RECIPES Select…APERITIVOBAKINGDESSERTDINNER PARTYNIGHT INSNACK
Tia Maria Espresso Martini
The Tia Espresso Martini has been the classic evening pick-me-up since its creation in the 1980s. It’s as delicious today as it always has been. Check out TiaMaria.com for more cocktail inspiration. RECIPE INFORMATION Taste: Indulgent & Creamy INGREDIENTS 25 ml Tia Maria Cold Brew 25 ml Vodka 1 Espresso Coffee 3 coffee beans to […]
Sous Vide Flank Steak by Miele
METHOD For the flank steak Season the flank steak with salt and pepper, place in a vacuum bag and in the Miele sous vide vacuum drawer. Vaccum pack on setting 3. Place the flank steak in a steam oven and steam on 54°C for 4 hours. For the yoghurt flatbreads Sieve together the dry […]
Lanzarote Black Pork by Tasting Spain
METHOD Pork BellyCuring the pig with anise, garlic, salt, honey and water for 6 hours. Once the 6 hours havepassed, place the pig in a vacuum sealed cooking bag or use vacuum oven, and cook it for 18 hours at 70 degrees. Once is finished, let it cool in the fridge. Carabinero Prawn BrothPrepare a […]
Sancocho by Tasting Spain
METHOD Put the potatoes, sweet potatoes and the desalted grouper in a pot. Put water without covering. Cook over medium heat until the potatoes are tender. Drain the broth and serve with the green mojo dressing and the kneaded gofio.leaves until it is crunchy. RECIPE INFORMATION Serves: 4 INGREDIENTS 1k desalted grouper 400g rainfed sweet […]
British Springtime Spanakopita by Miele
METHOD Place the nettles, spinach and wild garlic into a perforated steam tray and wilt at 90°C steam for 1 minute. When cool enough to handle, squeeze out as much liquid as possible, chop roughly and keep aside. Add the butter into a large frying pan over a medium heat and add the spring onions, […]
Gooseberry and Elderflower Tart by Miele
METHOD To make the pastry, place the flour and caster sugar in a large bowl and rub in the butter until the mixture looks like breadcrumbs. Add the eggs and stir in, then use your hands to bring the pastry together into a ball. Wrap in cling film and set aside in the fridge to […]
Peach and Cardamom Crumble by Miele
METHOD Preheat a Miele Oven on the fan setting at 200°C. Place all the ingredients for the topping in a food processor and pulse to a crumble texture. If you don’t have a food processor available, do it in a bowl by rubbing the butter with your fingers to achieve the same consistency. Combine all […]
Kevin Dundon’s Grilled Steak Sandwich
Kevin says…I love using Johnstonebeef.com produce. I am using them in the restaurant and at home through their online ordering system and the top quality of the Irish beef is always impressive. Preheat the barbecue to medium heat. In a saucepan, over on the barbecue (or prepared ahead on your cooker), place 1 tbsp. olive […]
