ed.cudlipp
@ed.cudlipp • 90,200 subscribers
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SOLE MEUNIÈRE 🐟 RECIPE ⬇️ A true classic of French cooking, with a history stretching back centuries. Sole meunière is as at home in a Michelin-starred restaurant as it is in a French home kitchen. Beautifully simple, relying on just a handful of ingredients - fresh fish, butter, lemon and parsley. Hard to beat when done properly. * Start with a whole Dover sole, trimmed and ready to cook. You can ask your fishmonger to do this, or prepare it yourself by removing the skin, head and tail, and snipping away the small bones along the wings * Lightly coat the fish in seasoned flour, shaking off any excess. You want just a thin dusting, not a heavy coating * Heat a generous glug of olive oil in a large frying pan over a medium heat. Add the sole and cook for around 2-3 minutes on each side until lightly golden * Add a really generous amount of butter and a good squeeze of lemon juice. As the butter melts and starts to foam, spoon it continuously over the fish, cooking for a further 2-3 minutes on each side until the fish is cooked through * Carefully remove the sole from the pan and transfer to a serving plate * Add another squeeze of lemon juice to the buttery pan juices, followed by a generous handful of finely chopped fresh parsley and some capers. The capers aren't traditional, but I love the little hit of acidity they bring * Spoon the sauce generously over the fish and serve immediately. That's it - a few good ingredients, cooked properly, and one of the great dishes of French cuisine #food #recipe #fish #frenchcooking #doversole
ed.cudlipp439,200 görüntüleme • 19 gün önce
GIANT CRUNCHY MERINGUES 🧁 RECIPE ⬇️ These are big, freeform, hand-sized meringues - crunchy edges with pillowy soft insides. Dead simple to make, and they look incredible. * Preheat your oven to 110°C and line two baking sheets with parchment * Separate 6 eggs into yolks and whites (reserve the yolks for crème anglais - recipe incoming) * Whisk the whites until they hold firm peaks, then add 300g caster sugar one tablespoon at a time with the mixer still running - this takes around 8 minutes. The mixture should be thick, glossy, and feel smooth between your fingers * Fold in 1 tsp white wine vinegar and 1 tsp cornflour * Drop large freeform mounds onto the trays - roughly hand-sized - and pull up rough peaks with the back of your spoon * Bake for 1 hour 15 minutes, then turn the oven off and leave them inside with the door closed for at least 1.5 hours * They're ready when they lift cleanly off the parchment and sound hollow when tapped #meringue #dessert #baking #homemade #cooking
ed.cudlipp2,100,000 görüntüleme • 3 ay önce
MARRY ME MASH 🥔✨ Recipe below ⬇️ This is the ultimate recipe for luxurious mashed potato. Ultra-smooth, buttery, garlic-thyme infused, finished with white pepper and nutmeg. Make no mistake - this is pure indulgence, and it will make your guests so silent at the table. Marry Me Mash: Peel and cube 1kg Maris Piper potatoes. Add to cold salted water, bring to the boil, then simmer gently until completely tender. Drain and leave to steam dry for 20-30 minutes (this step is key for texture). Meanwhile, gently simmer 200ml whole milk and 200ml double cream with 4 chopped garlic cloves and 3-4 thyme sprigs for 30 minutes to infuse. Strain and keep warm. Pass the dried potatoes through a ricer, then fold through 150g melted butter. For extra smoothness, push through a fine mesh sieve. Add the warm infused cream one ladle at a time until silky and smooth but still holding its shape. Season with fine salt, white pepper and a small grating of nutmeg. Taste and adjust. Bonus recipe - Braised Short Rib (perfect with this mash): Season 3-4 large beef short ribs generously with salt and pepper and sear in a hot casserole pot with 1 tbsp oil until deeply browned. Remove. In the same pot soften 1 diced onion, 2 diced celery sticks and 2 diced carrots. Add 2 tbsp tomato purée, 3 sliced garlic cloves, 3 thyme sprigs and 2 bay leaves. Deglaze with 500ml red wine, reduce slightly, then add enough beef stock (around 750ml-1L) to fully submerge the ribs. Return the ribs, cover and cook at 130°C for 4 hours until spoon tender. Remove the ribs, strain and remove the fat from the sauce (use a separator jug if you have one). Pass through a fine sieve and then reduce it until glossy and thick enough to coat the back of a spoon. Return the ribs to the sauce and baste. Silky mash. Sticky, rich beef. Absolute comfort food - elevated. #mash #shortrib #cooking #recipe #food
ed.cudlipp5,400,000 görüntüleme • 8 ay önce
PAN ROASTED CHICKEN WITH LEEK & TARRAGON BUTTER BEANS 🍗 RECIPE ⬇️ Autumn is officially here, and this is one of my favourite ways to cook chicken - really crisp, golden skin over creamy butter beans cooked with leek, tarragon, and all of the caramelised chicken juices from the pan. The entire dish is made in one pan, from cooking the chicken to going straight back onto the hob for the beans. RECIPE (serves 2) Pat 2 skin-on chicken supremes dry and season generously with salt. Heat the frying pan over a medium heat, perform the drop test, then add 1 tbsp olive oil. Add the chicken skin-side down and cook for 6-8 minutes until deeply golden and crisp Turn the chicken, then add 30g butter, 3 crushed garlic cloves and 4-5 sprigs of thyme. Once foaming, baste the chicken for 102 minutes, then transfer the chicken to a roasting tray and put in a 200°C fan oven for 10-15 minutes until cooked through. Remove and rest Leave around 1 tbsp of the chicken fat and all the caramelised pan juices behind. Add 2 finely sliced shallots and 1 finely sliced leek with a pinch of salt and cook gently for 5-7 minutes until softened. Add 2 sliced garlic cloves and cook for another minute Add 2 x 400g jars of good quality butter beans, 200ml chicken stock, and 1 tbsp Dijon mustard. Bring to a gentle simmer, then crush some of the beans into the stock to thicken it Turn the heat down and stir through 75g crème fraîche and 15-20g finely grated Parmesan. Once creamy, fold through 2 tbsp fresh tarragon and season with salt and plenty of black pepper Spoon the beans generously onto a plate, place the rested chicken on top and finish with Parmesan and cracked black pepper #chicken #butterbeans #cooking #recipe #autumn
ed.cudlipp452,500 görüntüleme • 2 ay önce
Cooking The Capital Ep.4 - BERRY BROS. & RUDD 🇬🇧🍷 FULL EPISODE ON YOUTUBE With the absolutely hilarious Alicia Rudd 📍 THE SHOP: Based in St James’s, Berry Brothers is Britain’s oldest wine and spirits merchant, trading from the same site since 1698. Nestled next to St James’s Palace, the shop is packed with over 300 years of history, but more importantly, an extraordinary amount of knowledge. Wine can be a confusing world, but shops like this give you access to experts who can help you understand what to buy, what to pair with food, and what to cook with. 🍷 THE PRODUCT: Wine isn’t just for drinking - it’s one of the best ingredients you can have in the kitchen. We asked the experts at Berry Bros. & Rudd to choose three bottles: a wine to cook with, a wine to drink while cooking, and a wine to pair with the finished dish. Stay tuned for PART 2 - Back in the kitchen, I use the wine to make a beautiful seabass dish with clams, samphire and a white wine broth. 3 St James’s Street, London, SW1A 1EG #london #ingredients #wine #cooking #berrybrosrudd
ed.cudlipp28,800 görüntüleme • 2 ay önce
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