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YouTube: @AnsonsKitchen

@ansonskitchen1 • 81,200 subscribers

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Bring Christmas Fine Dining to your own table. ✨ Goat Cheese Semifreddo / Caramelised Beetroot / Figs / Beetroot Gel / Beetroot Powder This is just one of the dishes from my Christmas menu, coming this November inside my “Fine Dining at Home” membership. ✨ THE CHRISTMAS MENU On Arrival Herb & Cranberry Focaccia / Whipped Rosemary Butter Course 1 Goat Cheese Semifreddo / Caramelised Beetroot / Figs / Hazelnut Tuile Course 2 Herb-Crusted Rack of Lamb / Cranberry Chutney / Apple & Red Wine Sauce / Carrot Cream / Orange & Sage / Truffled Potatoes with Garlic & Herbs Course 3 Silky Caramel Pudding / Roasted Pear Cream Cheese / Pistachio Crumble / Raspberries Imagine creating a complete restaurant-quality dinner at home, with step-by-step video recipes, precise measurements and professional plating guidance. Every month, you get a brand-new three-course menu to master. And you keep access to all previous menus and recipes. Ready to elevate your home cooking? Join “Fine Dining at Home” — link in bio.

18,200 просмотров

If you want to learn how to cook fine dining at home, join my “Fine Dining at Home” membership. Join now — find the link in my bio. Every month, you’ll get a new restaurant-quality menu with everything you need to recreate the experience at home: • Step-by-step video recipes • Detailed recipe book with exact measurements • Complete shopping list • Professional prep plan & production timeline • Kitchen organization system • Plating guide • Wine pairing recommendations • Allergy-friendly ingredient substitutions • Printable restaurant-style menu New Fine Dining content every month. Ready to cook fine dining at home? Find the link in my bio.

If you want to learn how to cook fine dining at home, join my “Fine Dining at Home” membership. Join now — find the link in my bio. Every month, you’ll get a new restaurant-quality menu with everything you need to recreate the experience at home: • Step-by-step video recipes • Detailed recipe book with exact measurements • Complete shopping list • Professional prep plan & production timeline • Kitchen organization system • Plating guide • Wine pairing recommendations • Allergy-friendly ingredient substitutions • Printable restaurant-style menu New Fine Dining content every month. Ready to cook fine dining at home? Find the link in my bio.

19,100 просмотров

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Lemon gel croustade with mint and oregano Water 300ml Lemon juice 120ml Sugar 120g Salt pinch Agar agar 3% Mint Oregano — Mix the water, lemon juice, sugar, agar and salt. Boil up, and place in metal box to cool down slightly. Wait until the base reaches around 55C, take your frozen croustade iron, dip in the base, and hold for 5 seconds. This will help to build a thickness of the croustade. Wait for couple of seconds before removing the croustade from the iron. Lemon croustade / whipped sourcream / salted cucumber / garden herbs Use code arnis10 for 10% off all products at @Nordic Chefs

Lemon gel croustade with mint and oregano Water 300ml Lemon juice 120ml Sugar 120g Salt pinch Agar agar 3% Mint Oregano — Mix the water, lemon juice, sugar, agar and salt. Boil up, and place in metal box to cool down slightly. Wait until the base reaches around 55C, take your frozen croustade iron, dip in the base, and hold for 5 seconds. This will help to build a thickness of the croustade. Wait for couple of seconds before removing the croustade from the iron. Lemon croustade / whipped sourcream / salted cucumber / garden herbs Use code arnis10 for 10% off all products at @Nordic Chefs

YouTube: @AnsonsKitchen

113,800 просмотров • 1 месяц назад

When your dad is a chef 😆🤟

When your dad is a chef 😆🤟

YouTube: @AnsonsKitchen

60,800 просмотров • 27 дней назад

Sauce is everything 🤟 When your dad is a chef 😆

Sauce is everything 🤟 When your dad is a chef 😆

YouTube: @AnsonsKitchen

27,700 просмотров • 12 дней назад

Sous-vide beef skirt / pumpkin brûlée / pumpkin cream / pumpkin confit / herb sauce / flowers / oxalis

Sous-vide beef skirt / pumpkin brûlée / pumpkin cream / pumpkin confit / herb sauce / flowers / oxalis

YouTube: @AnsonsKitchen

66,300 просмотров • 1 месяц назад

When your dad is a chef 💛🤟😆

When your dad is a chef 💛🤟😆

YouTube: @AnsonsKitchen

52,700 просмотров • 1 месяц назад

Savoury Pumpkin Brûlée / Pumpkin Cream / Fennel & Dill Sauce / Pickled Pumpkin Start by making the pumpkin cream. I leave the skin on, as it adds wonderful depth of flavour and gives the purée a rich, creamy texture. Simmer the pumpkin in milk with thyme and garlic until tender. Season with salt and a little sugar, then blend until smooth. For a lighter texture, mix some of the finished pumpkin cream with double cream and adjust the seasoning with salt. Reserve the remaining pumpkin cream for serving. Add agar-agar at 2% of the total weight of the mixture. Bring to the boil, stirring continuously to activate the agar, then pour into a tray. Use a blowtorch to create a caramelised pattern across the surface. Refrigerate until firm, then cut out rounds using a circular cutter. Serve with warm fennel and dill sauce, pumpkin cream and pickled pumpkin.

Savoury Pumpkin Brûlée / Pumpkin Cream / Fennel & Dill Sauce / Pickled Pumpkin Start by making the pumpkin cream. I leave the skin on, as it adds wonderful depth of flavour and gives the purée a rich, creamy texture. Simmer the pumpkin in milk with thyme and garlic until tender. Season with salt and a little sugar, then blend until smooth. For a lighter texture, mix some of the finished pumpkin cream with double cream and adjust the seasoning with salt. Reserve the remaining pumpkin cream for serving. Add agar-agar at 2% of the total weight of the mixture. Bring to the boil, stirring continuously to activate the agar, then pour into a tray. Use a blowtorch to create a caramelised pattern across the surface. Refrigerate until firm, then cut out rounds using a circular cutter. Serve with warm fennel and dill sauce, pumpkin cream and pickled pumpkin.

YouTube: @AnsonsKitchen

10,000 просмотров • 1 месяц назад

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