“Do the aromas of this non-alcoholic cocktail remind you of gin? They’re from a concentrated juniper berry and lime syrup, which brings to mind the rustic, coniferous, bitter side of that spirit—minus the distillation. One sip and you’ll see, it’s just like a refreshing gin and soda.” — Étienne, chef and recipe developer
Метка: Gluten-free
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Fried Tofu, Eggplant and Green Beans
Deep-frying Chinese eggplant—the real superstar in this recipe—brings out the addictively sweet side of the fruit (yes, fruit!). Tossed with tofu and green beans, this quick stir-fry supper gets its swagger from a mix of soybean paste, seasoning sauce, unctuous oyster sauce and the peppy kick of a bird’s-eye chili.
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Curried Roast Chicken
Fancy flaky sea salt on your table. Six different kinds of mustard in your pantry. Miso in your marinade. Gochujang on your wings. We’re obsessed with dressing up our foods with punchy flavours—whether it’s the deep funk of fish sauce, the tang of preserved lemons or the piquant brightness of chimichurri. That’s why we suggest not one but two chutneys for our curried roast chicken and curried onion rings. But don’t stop there. Sweet, spicy, herby or slightly sour, double-dipping is strongly encouraged.
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Monkfish and Leek Roast
This monkfish stays moist and tender as the creamy, curry-spiked sauce starts to caramelize. Rustically elegant, these wrapped fillets are definitely a show-stopper!
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Chocolate Croissants
All you need is our simplified pastry dough (similar to what the pros call a basic semi-laminated or layered yeast dough) to make these chocolate croissants. A cinch to prepare from scratch, we have just the recipe to get you started. We folded our dough once to get a crumb—the soft interior of a pastry or baked good—that was more dense than a croissant, but with a buttery taste and texture all the same. Our tests using 64% dark chocolate also gave us the ideal result: It falls apart and melts as soon as it hits your mouth.
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Ginger and Honey-Roasted Carrots
These rustic carrots are tops, thanks to the fact that we don’t have to remove theirs. Plus, all the work is done in the oven, so there’s no blanching required. Just toss your bunch on a baking sheet with shallots, garlic, ginger, honey and some olive oil—and roast. The result? A tender, sweet side dish.
