Posts tagged " GYS "

Mixed mushrooms and pan fried quail breasts tarte fine with poached egg and truffle vinaigrette

July 10th, 2018 Posted by Blog, Recipes No Comment yet

Not going away this summer? Enjoy a taste of France on a plate with my mushroom and quail tarte fine. I will be demonstrating how to make this tasty dish at the Great Yorkshire Show this Thursday 12 July.

Serves 4

– 4 sheets filo pastry
– 4 quail eggs
– 4 quail breasts
– 200g mixed mushrooms
– 1 shallot
– Truffle oil
– White balsamic vinegar
– Salt/pepper
– 50g butter

Brush each sheet of filo pastry with truffle oil. Using 10cm diameter moulds, form tartlets with the pastry and ensure that some extra pastry is left past the sides of the mould. Bake in the oven at 180°C until the pastry is golden.

In a frying pan, brown the mushrooms and finely chopped shallot with butter. Leave for 5mins approx. on high heat.

Poach the quail eggs in boiling water and 50ml vinegar for 90secs. Cool the eggs in an ice bath.

Mix some truffle oil with some vinegar. Add salt and pepper.

In a frying pan, fry the quail breasts with truffle oil until rosé.

Fill the tartlets with mushrooms, add a quail breast and egg on top. Season with the vinaigrette.

Serve with salad.

Summer arrives with the Great Yorkshire Show

July 14th, 2017 Posted by Blog, Recipes No Comment yet
Yves demonstrating at the Great Yorkshire Show

Yves demonstrating at the Great Yorkshire Show

 

While the weather might not be living up to expectations this year, Yves’ was happy to demonstrate at England’s Premier Agricultural Event, the spectacular GrYves at the Great Yorkshire Showeat Yorkshire Show in Harrogate.

 

With thousands of visitors and hundreds of animals in attendance, Yves was situated in the lifestyle and food section of the show alongside many world class chefs. An enthusiastic crowd, drawn in by the delicious aroma of cooking and the chance to do some tasting, attended the demonstration.

Yves took the audience step by step through his chocolate soufflé with rhubarb and mint coulis. With such a simple recipe and only a few basic ingredients, even the most nervous cook was keen to give it a go at home.

You can find the recipe here:

Chocolate soufflé with rhubarb and mint coulis

Chocolate soufflé with rhubarb and mint coulis

July 12th, 2017 Posted by Blog, Recipes 1 comment

Yves is celebrating summer with a demonstration of his delicious chocolate soufflé with a rhubarb and mint coulis at this year’s Great Yorkshire Show. Look out for him for your chance to give this summery dish a try.

Chocolate souffle with rhubarb coulis

Chocolate souffle with rhubarb coulis

Ingredients

Serves 4

For the soufflé:

  • 2 egg yolks
  • 10g cornflour
  • 200ml whole milk
  • 200g dark chocolate (70% cocoa)
  • 6 egg whites
  • 60g caster sugar
  • 4x 9cm diameter round moulds

 

For the coulis

  • 200g rhubarb
  • 50g caster sugar
  • 20 mint leaves

Method

In a bowl, mix the egg yolks and the corn flour.

Heat the milk on the hob and pour into the egg yolks and corn flour. Whisk until mixture thickens.

In the microwave or on the hob, melt the chocolate in a bain-marie. Add to the mixture and mix well.

Beat the egg whites and sugar until stiff peaks form. Add to the mixture and fold gently.

Grease the moulds and cover the base and edges with sugar.

Pour the mixture into the moulds leaving a one cm gap from the top.

Cook in the oven at 190°c for 12 minutes.

To make the coulis, place the rhubarb and sugar in a pan and cook until obtaining a purée. Then pour in a blender with the fresh mint and blend.

To serve sprinkle the soufflés with icing sugar and pour over the rhubarb and mint coulis.