food

The Michelin-Style-Man: French Cooking 101

Pull up your chairs and watch Chef Brendan recreate dishes from his first lessons in a French Michelin starred kitchen. First, he transports you to a drive through the French countryside with his potted chicken liver mousse, then wows with a Loup De Mer en papillote with steamed manilla clams and white wine, and finishes it off with a simple Raspberry and Dark Chocolate Fool. Oui, Chef!

food

The Michelin-Style-Man: French Cooking 101

Pull up your chairs and watch Chef Brendan recreate dishes from his first lessons in a French Michelin starred kitchen. First, he transports you to a drive through the French countryside with his potted chicken liver mousse, then wows with a Loup De Mer en papillote with steamed manilla clams and white wine, and finishes it off with a simple Raspberry and Dark Chocolate Fool. Oui, Chef!

Ingredients

  • 500g chicken liver
  • 500g butter
  • 4 eggs
  • 10g salt
  • 10g pink salt
  • 5g pepper
  • 1 clove garlic
  • 150ml port
  • 150ml brandy
  • 1 bay leaf

Steps

  1. Using three ziplock bags, place the chicken livers in bag 1, butter in bag 2, and eggs in bag 3.
  2. Place all bags in warm water to bring all ingredients to same temperatures, leave in the water until the butter liquefies.
  3. Combine garlic, port, brandy, and bay leaf, and reduce to a syrup.
  4. In a high speed blender, blend the reduction first.
  5. Add livers, and eggs; blend until smooth.
  6. Add the butter, and the salt and pepper until incorporated and smooth.
  7. Pass through a fine sieve.
  8. Pour into glass jars, cover with plastic wrap and place in shallow water bath.
  9. Bake in a pre-heated oven at 200° for 28 minutes.
  10. Remove and chill; melt a little or butter and cover the top of the jars to stop oxidization and spoiling.

Ingredients

  • 4 ea 6oz branzino/seabass filets
  • 2 slices of lemon
  • 2 sprigs of fresh thyme
  • 1 tablespoon olive oil
  • 2 tbsp super fine capers
  • ¼ lb diced butter
  • 2 cloves garlic, sliced thin
  • ½ cup dry white wine
  • Salt and pepper to taste
  • 4 pinches saffron
  • Parchment or parchment bags

Steps

  1. Preheat oven to 400 degrees.
  2. Season fillets well with salt and pepper, lay the lemon and a sprig of fresh thyme on the flesh part of the fish.
  3. Divide into 2 parchment bags.
  4. Insert the remaining ingredients into your two parchment bag evenly.
  5. Fold over the open edges of the parchment bag, securing with a stapler or paper clips if needed.
  6. Place on a rimmed baking sheet and bake for 6-8 minutes.
  7. Place packets on dinner plates and carefully tear or slice open to serve.

Ingredients

  • 1 lb raspberries, plus 6oz for decorating
  • 4½ oz sugar
  • squeeze lemon juice
  • 300ml heavy cream
  • 100ml Greek yoghurt
  • 2 tbsp rosewater, or to taste
  • toasted coconut flakes, to decorate
  • 2oz grated 70% dark chocolate
  • 3oz lightly smashed meringues

Steps

  1. Put the raspberries and 1, 1/2 oz of the sugar in a saucepan and add the lemon juice.
  2. Press the berries lightly with the back of a fork. Cook over a medium heat for 10–15 minutes, or until the mixture thickens, then remove from the heat and set aside to cool completely.
  3. Meanwhile, put the cream in a bowl with the remaining sugar and whisk to soft peaks.
  4. Add the yoghurt and rose water to taste and whisk again, then gently fold in the meringues.
  5. Pour in the cooled raspberry mixture and ripple through using the back of a knife.
  6. Spoon the mixture into six 150ml/5fl oz pots and leave to chill in the fridge for at least 1 hour.
  7. Top with extra raspberries, and grated chocolate and serve.