Michelin starred chef Hywel Jones creates a Welsh lamb, sweetbreads & wild garlic recipe
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- čas přidán 8. 09. 2024
- Michelin starred Chef Hywel Jones from Lucknam Park The Staff Canteen Featured Chef for July Cooks Loin of Lamb, Sweetbread Fitters, pea mint and wild garlic recipe
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The Staff Canteen featured chef takes the very best chefs in the industry today, who discuss their job role, and their food style in a video recipe. You can read and watch the full series here www.thestaffcan...
The Staff Canteen featured chef takes the very best chefs in the industry today, who discuss their job role, and their food style in a video recipe. You can read and watch the full series here www.thestaffcan...
water bath vension wellington GBM..... lesson learnt thats great to see this guy makes fantastic food i like the style of his plating elegant
Looks awesome that
agree..was just gonna say that myself.lots of effort and techniques and skill
I WANT that.... and have to say this is one of the most labour intensive dishes I've seen. Particularly that sweetbread fritter.
I've seen that combination of sweetbreads, morels and chicken mousse many times, starting from the classic stuffing for braised pig's trotters. Wonder where does it come from, and if it is really that good.
Beautiful plate of food
The MEP on that dish alone. Holy fuck
The prep here on this dish, holy shit
Wicked dish! So much techniques involved
My food has simplified a lot.
Oh yes sir i think this dish is very simple
Great!!!! Would love to try that
Very elegant
Very nice! 💖👍
I like it (though haven't tasted it) but he says he has simplified his cooking lately! Is this the simplified version?? :) Just a bit over the top.. though I appreciate the effort..
5:24 There is a gap there. After frying the lamb in the pan, the Chef finished cooking it in the oven a few minutes. Then we move to 5:25, resting the meat.
no, the lamb was cooked sous vide before going in the pan. no oven.
Super smart, super clever but the kind of food I am learning to detest.
Agar Agar as it's served warm
Lemon Oil??? You had me until lemon oil
What was the gelling agent?
The gelling agent is Kappa, he says it
camera work is atrocious.
Adam at 2:17 better learn how to carry a blade through a kitchen!!
Hywel looks like a young Ian Rush.
Duw duw duw mun isnit then look you now whose coat is that jacket I'll do it now later c'mon like aye by fuck what's ewer problem en?
Heh.
I guarantee I would of tipped the sweetbread into the drain
like 402 goood
Who cleans all those pots and pans?
What are the veggies in the pan where he drops the sweetbreads??
Onions carrots and celery or celeriac is the normal Mirepoix.
It's agar agar
chicken mousse ???!!!
American??
To cheap with the sauce.
this is realy not compareable with oure german cuisine. stuff like that we did 10 yeahrs ago. of course its good but not very individual... classic frence cuisine i would say...
Wilma Wissen have you seen our videos from Sven Elverfeld?
StaffCanteen no i only saw this...
Take a look or search our channel for him
StaffCanteen i know him of course
t.co/RdLL7VNaQf here you go