Articles from August 2021

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.      ..

Spread your toast with ❤️...

Ingredients: Choice of bread Kaya  Le Beurre Bordier Butter  Cooking: Toast the bread and spread the love ❤️. ..

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..