These sweet and succulent marinated pork belly skewers sit on an Asian potato salad incorporating umami packed katsuobushi (bonito flakes), roasted garlic, and spring onions.
In On The Table Ep. 1, Anthony Bordain and his close friend Eric Ripert cook this seafood stew, while Bourdin talks very openly about his life and work.
“No animals were harmed in the preparation of this pâté.” This is an appropriate disclaimer for this vegetarian foie gras or faux gras. The mushroom, nuts, and lentil-based spread, topped with a piece of pickled garlic, is so delicious and very healthy.
Something is enchanting about eggs in a bird’s nest. This recipe for soft boiled quail eggs on a mushroom pancetta pasta does reignite that enchantment. So delicious in their own right, the quail eggs are also the perfect compliment for this mushroom and pancetta pasta dish.
Subtle aniseed and nutty notes make this roasted cauliflower and fennel soup recipe a little mysterious. The unexpected sweetness of the black garlic crumbs on top adds to that mystery.
With its pickled seaweed, caviar, and dashi foam, this mini lasagna looked and tasted like you really were next to the ocean. A seafood lasagna with more of an ocean connection than most.
A delicious sweet and sour strawberry relish crowns a succulent herb and panko-crusted cod fillet. Supporting this wonderful combo is a slice of crispy grilled parmesan polenta.
If an animal is going to be sacrificed for our enjoyment, we really need to prepare it in a way that honours that life. The marinade, method, and roasted eggplant puree really accentuate the wonderful and unique qualities of grilled lamb loin.
The velvety beetroot cured salmon looks so beautiful, almost like a jewel. That sparkle on top is a gin and cucumber sorbet. It contributes a cool fresh sensation to balance the richness of the beet cured salmon. A potato pancake forms the foundation of this delicious combo.
An upgrade of the classic, pastry encased UK style giant sausage roll. The pastry is still there, but the sausage filling is transformed by adding cashew nuts, apricots, ginger, and black pudding. Pork benefits from a fruity counterpoint, provided here by the charred zucchini and apple. And the mushroom Marmite gravy brings it all together.
The citrus and anise flavours complement the slow-baked salmon beautifully. Slow baking ensures the flavours meld, yet the salmon remains moist and succulent. The citrus butter sauce further enhances the flavour, while adding a creaminess to the texture as only a beurre blanc style sauce can.
What sets this dish beet gnocchi apart is the way the ricotta and beetroot gnocchi is so perfectly complemented by the Roquefort cheese, walnuts, and brown butter sauce.