With figs in full season, we asked Michelin-Star, British Chef, Andrew Pern if he had a figgy recipe to share. Check out this great dish from his cookbook Black Pudding & Foie Gras.
“We all have read about the culinary cocktails that are appearing around the country and, for that matter, all around the world. There has been a change in the DNA of the cocktail, an evolutionary jump,” says Dale DeGroff. Check out his Modern Margarita!
Pulling from classic & contemporary inspirations Andy Seymour has created a Modern Margarita recipe designed for a more modern palette. Try the variation below to create a drink fit for your sophisticated taste:
Master Mixologist Junior Merino has lent his expertise to CORZO luxury tequila to create his own personalized interpretation of America’s favorite cocktail – The Modern Margarita.
Word is 80 million people call Ireland the motherland. If you asked them to make an Irish Coffee, you would also probably get 80 million answers. With that said here's how our firends at Tullamore Dew see it.
Firstly, bring the chicken stock to the boil and keep it hot.
Melt the butter in a heavy-bottomed frying pan and add the chopped
onions, garlic and thyme. Cook gently and allow the onion to
soften without colouring. Add the mixed wild mushrooms and continue
to cook for 2-3 minutes.
Combine all the filling ingredients and refrigerate for three hours. Mix the dry dough ingredients thoroughly, then add the water and stir until a dough mixture forms. Cover and let stand for fifteen minutes. Knead the dough on an oiled surface for five minutes.
Mix the duck legs with the coarse sea salt well and cover with a towel. Refrigerate for 12 - 14 hours. Remove the duck from the salt and wipe off the excess salt and salty juices with a cloth. Take a pot that can easily hold the 12 duck legs and where you have still about 15 cm space to the rim.
