MEAT

Ingredients: Foie gras  Plain flour Pink salt Black pepper Toasted bread Balsamic glaze (available at most supermarkets)    Preparations: Foie Gras: Season foie gras with pink salt and black pepper. Lightly coat all sides of the foie gras with plain flour. Heat up your pan over high heat and sear each side of the foie gras for 45 seconds.   Plating time: Slice the bread to the size of the foie gras.  Toast the bread. Stack the pan seared foie gras on top of the toast. Drizzle with balsamic glaze and serve hot.   ..

Just three simple steps and you will impress all your guests with a restaurant standard crispy duck confit.   Step 1:  Defrost the duck confit.  Step 2:  Place the duck confit onto a casserole. *Skin side up. Step 3:  Into the oven for 10-15 mins at 180-190C or until the the duck skin is crispy.    Important! Always pre-heat your oven.      ..

A steak can taste incredible with a good seasoning of salt and pepper, and proper searing technique.   The first thing you want to do is take your steaks out of the fridge an hour before cooking. This is really important and makes a big difference both with how evenly your steak cooks and how juicy it turns out. Next, lay your steak on a board and blot them dry with a paper towel. Now that the steak is dry, start heating up your skillet over high heat. When the skillet is very hot, it’s time to season the steak. Add a generous amount of salt n black pepper.  Next, add about a..

Ingredients: 2 slices of brioche  2 pieces of foie gras  1 orange peeled 3 tbsp of brown sugar Salt & black pepper  Plain flour    Cooking: Slice the brioche to approximately 5mm thick. Cut it into rectangles around 2.5cm x 2cm toast it and keep it warm. Season the foie gras with salt and pepper and coat all sides with plain flour. Sear it in a very hot pan on both sides quickly just to caramelise each side (45 seconds each side) . Take an orange and peel it with a knife, slice it into slices approx 5mm thick and trim into even-sized discs approximately 1.5c..

Ingredients: 2-3 pieces pork chops 2 eggs 1 cup all-purpose flour 1 cup bread crumbs  1 tablespoon cornstarch 1 ½ teaspoon salt ¼ teaspoon ground black pepper Cooking oil Lemon wedges    Cooking: Rub salt and pepper all over the pork chops. Place it in a zip lock bag and store in the refrigerator for a couple of hours if time permits, if not minimum 10 minutes at room temperature. Pour cooking oil in a wide cooking pot and then heat up the oil. Meanwhile combine flour and cornstarch in a wide plate and mix well. Crack the eggs in a bowl. Beat unt..

Ingredients:  2 pork chops  3 cups room temperature water  3 tbsp brown sugar 1 tbsp kosher salt 1 stalk fresh thyme 1 tbsp butter  1 tbsp olive oil Black pepper Wholegrain mustard Lemon wedge    Procedures: Puncture both sides of the pork chops with a fork.   Marination: Take a Ziplock bag and place the pork chops inside. Add water, brown sugar and salt into the Ziplock bag. Seal up and place the refrigerator for 2-6 hours.   Cooking: Take the pork out of the refrigerator 20 minutes before cooking. Pat dry the pork with paper t..

Ingredients:  Wagyu Ribeye MB 8-9 Le Beurre Bordier Butter (1/2 a block) Fresh Rosemary Pink Salt Black Pepper   Procedures: Season the beef with salt and pepper. A quick sear on both side of the steak to seal in the juice (3-4 minutes each side). Slice the steak and plate them nicely on a warm pan. Use a small pan, add in butter and rosemary,  bring it to a boil. Filter the butter with a sieve to remove the milk proteins for better presentation (optional). Pour the melted butter gently over the steak. Enjoy while it’s hot. The medium rare meats are so..

Ingredients: Foie gras  Plain flour Pink salt Black pepper Toasted bread Apple  Butter Brown sugar Brandy (optional) Balsamic vinegar (optional)   Preparations: Sauce: Add butter into a sauté pan, once the butter starts to foam toss in the apples and brown sugar. Caramelize the apples over medium heat for 3 minutes. Add brandy and tilt the pan slightly towards the flame and use a lighter to create a flambé.  Set the sauce aside for later use.   Foie Gras: Season foie gras with pink salt and black pepper. Lightly coat all sides of t..