Listen to chefs talk about the state of the contemporary dining and, of course, you enter into a conversation about Modernist cuisine. But the other thing today& 39;s great chefs consider is the culinary experience they provide. At The Aviary, Grant Achatz and Nick Kokonas& 39; much-anticipated cocktail venture in Chicago, the experience, from sense of place to taste, is achieved with playfulness, authenticity, and even restraint — creating one of the country& 39;s most interesting cocktail pilgrimages.
RecipesDish typeStartersSeafood startersPrawn startersFried polenta is served with prosciutto wrapped prawns and drizzled with a hazelnut liqueur sauce. It& 39;s the perfect combination of flavours and textures. Impress your guests at your next dinner party with this dish.11 people made thisIngredientsServes: 6 475ml water15g buttersalt and pepper to taste90g dry polenta175g mascarpone cheese2 tablespoons olive oil6 raw king prawns, peeled and deveined170g toasted hazelnuts, finely chopped6 slices prosciutto4 tablespoons hazelnut liqueur150ml double cream4 spring onions, with tops flaredMethodPrep:15min ›Cook:20min ›Ready in:35minIn a medium-size saucepan bring water to the boil.
RecipesDish typeSide dishSauceGravyThis flavourful turkey gravy is embellished with white wine and is super easy to make since it does not require you to make a roux.1 person made thisIngredientsServes: 18 1.25L turkey dripping250ml dry white wine1 tablespoon dried rosemary1 tablespoon ground black pepper, or to taste3 tablespoons cornflour, or as neededsalt to tasteMethodPrep:5min ›Cook:25min ›Ready in:30minStrain 1 litre of the turkey dripping (all of the juices and fat from the roasting tin) through a fine mesh sieve into a large saucepan.
RecipesDish typeSaladThis may not be a recipe as such, but it sure is a way of making salads and healthy eating more fun to prepare and enjoy. Although this recipe features what I used in mine, you don& 39;t have to follow suit, be creative and have fun!2 people made thisIngredientsServes: 2 100g to 200g chickpeas100g grated beetroot16 tomatoes, halved100g grated carrot1 tablespoon chopped red onion1 handful spinach100g sweetcornMethodPrep:15min ›Ready in:15minDivide and layer the ingredients equally between two jars.
RecipesDish typeCakeMini cakesCupcakesVanilla cupcakesAn authentic and easy recipe for Portuguese cupcakes. Try serving them with fresh fruit or coconut on top.138 people made thisIngredientsServes: 18 3 eggs400g caster sugar45g unsalted butter100g plain flour475ml milk1/2 teaspoon vanilla extractMethodPrep:10min ›Cook:45min ›Ready in:55minPreheat oven to 170 C / Gas 3.
RecipesIngredientsMeat and poultryLambLamb steak cooked on a hot plate with a dollop of rosemary butter, served with baked peppers, onion, garlic, courgette and potato. Serves 2Recipe by:Kent, England, UK3 people made thisIngredientsServes: 2 2 lamb steaks1 red pepper cut into thick strips2 onions cut into wedges4 cloves garlic, skinned1 courgette, cut into thick strips2 potatoes peeled and wedgedolive oilsea salt2 tabs butter, softened1 level tsp chopped fresh rosemary or 3/4 tsp dried rosemaryMethodPrep:10min ›Cook:40min ›Ready in:50minMix the butter with the rosemary, 1 tsp olive oil and salt to taste.