Michelin star chef Richard Picard-Edwards creates three recipes.
Michelin star chef Richard Picard-Edwards creates three recipes. The first is smoked haddock velouté and parsley purée, cauliflower and spinach, finished with caviar.
The second dish is full of bold flavours with both loin and ragout of venison with pickled red cabbage purée, served with turnips, crosnes and a sloe gin sauce.
The dessert is a classic cheesecake mix with apple and pistachio, the cheesecake is resting on a pistachio purée, with a pistachio jelly served with compressed apple and apple sorbet.
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Видео Michelin star chef Richard Picard-Edwards creates three recipes. канала The Staff Canteen
The second dish is full of bold flavours with both loin and ragout of venison with pickled red cabbage purée, served with turnips, crosnes and a sloe gin sauce.
The dessert is a classic cheesecake mix with apple and pistachio, the cheesecake is resting on a pistachio purée, with a pistachio jelly served with compressed apple and apple sorbet.
The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world's best chefs.
It's free to register, so why not join today?
http://www.thestaffcanteen.com
Come and join us here also
Twitter https://twitter.com/CanteenTweets
Facebook http://www.facebook.com/thestaffcanteen
Видео Michelin star chef Richard Picard-Edwards creates three recipes. канала The Staff Canteen
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