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Adam Byatt
United Kingdom
เข้าร่วมเมื่อ 18 มี.ค. 2024
My channel is the place where professional and home cooks and foodies alike come to learn and share skills. I’m so excited to be sharing recipes, behind the scenes footage and some of the secrets of Michelin star restaurant. Subscribe to level up your cooking.
John Dory Orzo with a Saffron Aioli
Sometimes people ask me how best to use Orzo, this is always my answer. Something I like to make at home, on holiday. Perfect starter for a dinner party or a Saturday dinner for friends where you want something a little different, not overly complicated but delivers in flavour.
Music from #Uppbeat (free for Creators!):
uppbeat.io/t/pecan-pie/sweetness-of-the-moment
License code: CQHP9ZZKRWBMIZOU
Music from #Uppbeat (free for Creators!):
uppbeat.io/t/pecan-pie/sweetness-of-the-moment
License code: CQHP9ZZKRWBMIZOU
มุมมอง: 762
วีดีโอ
How to make: Scallop mousse
มุมมอง 37314 วันที่ผ่านมา
Scallop mousse is THE most beautiful fish mousse there is, i've used this in a salmon and turbot coulibiac, and I also love using this to stuff courgette flowers. Ingredients: 500g washed, dried scallops 28g salt 1 whole egg 700g double cream Chopped; dill, chives, parsley Zest 1 whole lemon Method: Chill the Robot-coupe bowl in the Freezer for 20 minutes. Which will help prevent the mousse fro...
Courgette Flower & Scallop Mouse with Tomato Butter Sauce
มุมมอง 98828 วันที่ผ่านมา
Steamed and stuffed Courgette flowers make a great garnish for a lovely piece of fish or even a great dinner party dish. The recipe for the scallop mousse is also available on my channel. This sauce is so simple to make but relies on great quality tomatoes and butter. So don't skimp on those.
Anjou Pigeon & Girolle mushrooms
มุมมอง 82228 วันที่ผ่านมา
Anjou Pigeon Girolle mushrooms, treated very simply to let the ingredients speak for themselves. Girolle mushrooms are one of my favourite ingredients to work with, and a great garnish. This pigeon butchery is simple, but ends with a clever technique where we even out the cuts by placing and inverting the leg on top of breast and pan frying. Music from #Uppbeat (free for Creators!): uppbeat.io/...
Veal Sweetbreads and Cabbage balls with Morteau Sausage
มุมมอง 1.2K2 หลายเดือนก่อน
Sweetbreads are without a doubt one of my favourite things to cook and eat, for some people they can be a tough concept to get their head around but I promise that once you try them, there's no going back. People who like sweetbreads, really like sweetbreads. I've thought about plating this dish for a long time and this was the first time I did it and it eats so, so well. The cabbage is an old ...
QUICK & EASY Hot Chocolate Pot Dessert
มุมมอง 3992 หลายเดือนก่อน
QUICK & EASY Hot Chocolate Pot Dessert
Chocolate tart that you bake overnight with the oven off!
มุมมอง 1784 หลายเดือนก่อน
Chocolate tart that you bake overnight with the oven off!
Chicken Primavera, cooked in a serviette - Ultimate chicken feast
มุมมอง 4624 หลายเดือนก่อน
Chicken Primavera, cooked in a serviette - Ultimate chicken feast
Hello chef, is the tart actually only cooked with the residual heat in the oven ? There is no faster way ? Thanks
You can cook the tart with the oven on, I haven't got timings for you though sadly. Sorry!
Wait, how it is boneless? He snipped the bones in half - why arent the belly end of the bones left in?
Quality
Thanks Chef
Very nice :D
Thanks chef! for this next simple and delicious recipie
Just brilliant chef, once again!
I've never seen this on the menu :(
Was that baked or a set mousse?? Looks divine 🤤😋
When you add a bit of potato to your butter:
Oh my word. How delicious does that look?❤😋
Bang on Chef❤
Wow. I can almost taste it❤
This looks sublime❤😋
Thanks!
Just stumbled upon this channel, this is incredible, keep it up!
Very kind, thank you
Can you do this with a normal whisk?
Beautiful ❤
That looks gummy af
Finishing it with elderflower is *chef kiss*
I wouldn't base any dessert off any french recipe. Their desserts are for the eye only as cardboard has more flavor and tastes better.
go sit by a dumpster and eat cardboard for dessert then.
Fraisier is one of my cake ! ( I also like the raspberry version : le framboisier)
That looks beautiful and delicious
Nice
Amazing! 🤙🏿
Recipe?
Tasted my first one in Bath last month
So, the gloves are too expensive nowadays, yeah?
Here in the UK, they aren't mandatory. Our Food Standards Agency notes that gloves can promote a false sense of security when it comes to hygiene. They recommend that you wash your hands both before putting the gloves on, and after taking them off. Better to actually wash your hands properly, and not take a passive approach to hygiene and cross contamination. Gloves should not be used as a substitute for actual food hygiene. www.food.gov.uk/sites/default/files/media/document/handwashing.pdf
Gloves are dirtier than freshly washed hands
There are enough studies showing that gloves are a vehicle for contamination as people become complacent when wearing them and are more vigilant with washing hands when not wearing them
@@thePastafarian88No no it’s so much cleaner to touch just about the whole kitchen whilst wearing the same dirty glove, right?
@@ume-f5j obviously
Marrow! I feel like this is going to be the missing link. What a time to be alive - Michelin Star chefs showing us how to make spag bol. Bravo!
Well worth a try! Thanks
Yoooo this recipe is awesome. So nice to see a recipe that’s actually different from every other bolognese that’s online. Bravo mate will defs try the beans and marrow in my next spag bol. Also love the channel mate hope it crushes which I rekn it eventually will ✌🏽
Good point I was expecting some type of wine and finished with cream didn’t expect beans , good different twist , just wondering if the bone marrow is actually removed and stirred in at the end for more flavor
Really kind, thank you and I hope you enjoy!
Yes, scraped out and the fat is absorbed by the beans
Fabulous! 👏🏼❤️
Just saw your IG reel to subscribe, anyway you could please share your technique for what I thought was a rolled tied pork crown roast (maybe it was lamb?)you cooked outdoors, you mentioned how TH-cam would be better for long form videos and that dish looked great!
I have a short video of that coming shortly, not very detailed i'm afraid as it was just for my family at home. Maybe I should revisit this and do a full tutorial! Thanks for subscribing!
@@ChefAdamByatt a full video would be great!
Stunning chef
That's not food.
wow how could someone finish all that ? lmao try hards
It’s part of a multi course dish
He explained that it is very simple so, $2.99?
more like $299.00
British cuisine looks fucking appalling. It looks like it tastes like air.
Only $67.89
£70, 4 course lunch
How are the two sauces made chef ?
you’re so talented!
I'll let Amy know! Thank you
What a chef
Beautiful
Thank you
Yum😋
This looks so good! 👌🏼
Thank you
The shots straight in front of Adam would really benefit from having the food he is chopping in view. Really exciting channel though, I think this will explode.
Thank you for the feedback! I try to use B roll to show the cutting and action, we're still figuring TH-cam out to be honest :)
Amazing!
Have you heard of Fårikål? The Norwegian national dish? It is more or less this dish but its super old haha.
Oui chef, classique!
love the channel mate - keep em coming
More to come!
Fantastic portion size
This looks incredible
Looks horrific, I'm sure we all can agree fuck france!