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Discover the perfect herbaceous accompaniment to fish...


1 shallot, peeled and finely chopped

1 garlic clove, peeled and finely chopped

2 anchovy fillets in oil, drained and chopped

2 teaspoons capers, drained and chopped

1 teaspoon English mustard

2 large egg yolks

Finely grated zest and juice of 1 lemon

2 tablespoons chopped parsley

2 tablespoons chopped mint

2 tablespoons chopped rocket leaves

1 tablespoon chopped basil

300ml light olive oil


  1. Blitz the shallot, garlic, anchovy, capers, English mustard, egg yolks and lemon till you have a fine paste

  2. Add chopped herbs and blend briefly

  3. With the blender running on its lowest setting slowly add the olive oil to make a thick emulsion of mayonnaise


Tip: Start pouring the oil slowly and add more and more as the emulsion thickens

#greenmayo #herbs #fish #privatechef #chefsw3 #basil #lemon



Discover how to create sweet, sour and spicy mussels in this fragrant Thai broth


500g Mussels

1 tin Coconut Milk

14g Fresh Ginger

1/2 Scotch Bonnet

17g Green Chilli

25g Lemongrass

10g Fresh turmeric

16g Coriander stalk

10g Lime leaf

3 Carmon pods

2 tsp Cumin

.5 tsp Shrimp paste

26ml Fish sauce

50ml Veg oil

23g Garlic puree


  1. Start my making your curry paste, heat slithers of lemongrass and lime leaf in a pan with the veg oil until fragrant

  2. Add contents of the pan plus all other ingredients to a blender and mix until you have a homogeneous paste

  3. Clean the mussels from any beards and sand

  4. Add a generous spoonful of the curry paste to a large pan and sweat

  5. Once fragrant, add a tin of coconut milk and mix, creating your Thai broth

  6. Add the mussels and add the lid allowing the mussels to steam

  7. Once the mussels have fully opened serve

  8. Garnish with lime, coriander leaves and spring onion sliced on an angle


Tip: Ensure you correct your seasoning BEFORE you add the mussels. Adjusting after is awkward and you risk displacing the mussels from their shells.

#spice #asian # #privatechef #chefsw3 #mussels #thai



Beef Tataki, Japan's answer to Italy's Carpaccio


1 Fillet of beef

150g Japanese rice wine

125g Mirin

20g Soy sauce

1g Salt

5g Ginger

5g Garlic


  1. Pull your fillet out of the fridge 2 hours before to bring it to room temperature

  2. Combine the rice wine and mirin in a pot and cook out the alcohol

  3. Take the pan off the heat and add the rest of the ingredients minus the beef

  4. Get a pan smoking hot - about 5 minutes on the highest setting will do it

  5. Season the fillet liberally with salt and pepper and sear on all sides - you're looking to develop a nice crust - this will take no longer than two minutes

  6. Once the fillet has been seared put straight into the marinade you made earlier and refrigerate for 1 hour

  7. Slice thinly going against the grain and serve with ponzu sauce, spring onions and garlic chips




Tip: You can tell the alcohol has been cooked out by smelling the pot in step 2. When your nose doesn't burn the alcohol has gone.

#beef #fillet # #privatechef #chefsw3 #tataki #japanese