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Cook Along with Chef Deniz: Chocolate Mousse With Ricotta And Lemon

April 01, 2021

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz. It’s Easter weekend and what would Easter be without some CHOCOLATE!!

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Chocolate Mousse With Ricotta And Lemon

By Chef Deniz Tarakcioglu

Ingredients:

  • 2 cups Ricotta
  • 45mL sugar
  • 5mL salt
  • 1 lemon, zested
  • 100mL semi sweet chocolate, melted
  • 30mL dark chocolate chunk
  • 5mL nutmeg

Instructions:

  • Put the ricotta in a fine mesh sieve, cover with parchment and put a weight on it to press out the excess moister.
  • Transfer the ricotta in a food processor and blitz until smooth.
  • Add sugar, salt and melted chocolate and purée until uniform and slightly airy.
  • Transfer in a bowl, cover with plastic wrap and chill in the fridge for 30 minutes.
  • Scoop in two chilled bowl, garnish with grated chocolate and nutmeg.

Prep Time: 40 minutes (includes chilling time)

Cook time: 0 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Cauliflower Gratin With Poached Leeks, Cave Aged Gruyere And Bechamel

March 25, 2021

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Tired of your same old, same old sides? Well...so are we! LOL! Tonight Chef Deniz will teach you hot to transform a humble Cauliflower into a couple of killer sides - perfect for your Easter weekend or a random Thursday. Watch the class below, or visit us on YouTube.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Cauliflower Gratin With Poached Leeks, Cave Aged Gruyere And Bechamel

By Chef Deniz Tarakcioglu

Ingredients:

  • 1 medium sized head of cauliflower, broken into large florets
  • 2 leeks, sliced into1/2’’ slices, white part only
  • 3 cloves of garlic, puréed
  • 10mL fennel seeds, crushed
  • 30mL dijon mustard
  • 500mL milk
  • 35mL flour
  • 50mL butter
  • 10mL grated nutmeg
  • 2 egg yolk

  • 100mL heavy cream
  • 200mL gruyere, grated
  • 1 green onion, thinly sliced
  • 50mL hazelnuts, roasted and crushed coarsely

Instructions:

  • Preheat your broiler in your oven on medium or high.
  • Bring a medium pot of salted water up to a boil. Poach leeks and cauliflower, at the same time around 4-5 minutes.
  • In a medium size pot melt butter with garlic and fennel seeds. Add flour and cook for 2 minutes. In 100mL batches start adding the cold milk and whisking constantly, every time until smooth. Add cream and simmer for 5 minutes. Add half of the grated cheese, nutmeg and whisk in 2 egg yolks.
  • In an oven safe dish arrange the cauliflower florets and leeks. Ladle 200mL sauce on, and sprinkle the rest of the gruyere. Bake under the oven grill on the mid shelf until golden brown and bubbly.
  • Transfer on a plate and sprinkle with hazelnuts and green onions.

Prep Time: ~20 minutes

Cook time: Bake until golden brown and bubbly

Yield: 2 servings

Cook Along with Chef Deniz: Fried Crispy Cauliflower With Tahini Dip And Pomegranate Molasses

March 25, 2021

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Tired of your same old, same old sides? Well...so are we! Tonight Chef Deniz will teach you hot to transform a humble Cauliflower into a couple of killer sides - perfect for your Easter weekend or a random Thursday. Watch the class below, or visit us on YouTube.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Fried Crispy Cauliflower With Tahini Dip And Pomegranate Molasses

By Chef Deniz Tarakcioglu

Ingredients:

  • 600mL large cauliflower florets
  • 250mL cornstarch
  • 250mL soda water, cold
  • 100mL tahini
  • 2 cloves of garlic
  • 2 lemons, zested and juiced
  • 1 tbsp cumin powder
  • 15mL sumac
  • 50mL chopped cilantro or mint
  • 50mL pomegranate molasses

Instructions:

  • In a medium sized pot bring vegetable oil up to 325F. Mix cornstarch and soda water with a pinch of salt. Dip the cauliflower florets in, shake off the excess and cook in hot oil until golden brown. Transfer on a wire rack and season with salt, sumac and pepper. In a small bowl whisk tahini with zest and juice of 2 lemons. Add cumin, 2 cloves of garlic, zested fine and correct seasoning. Sprinkle the cauliflower with fresh herbs, drizzle the molasses and serve with tahini dressing.

Prep Time: 15 minutes

Cook time: 15 minutes

Yield: 2 servings

Cook Along with Chef Deniz: Scotch Egg With Mustard Mayonnaise

March 18, 2021 2 Comments

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Pub food classics you can easily recreate in your own kitchen is the theme tonight. So grab a pint & join us....this will be lots of fun! Watch the class below, or visit us on YouTube.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Pub Classics:

Scotch Egg with Mustard Mayonnaise

By Chef Deniz Tarakcioglu

Ingredients:

  • 6 eggs
  • 200ml sausage meat, casings removed
  • 250ml all purpose flour
  • 250ml panko bread crumbs
  • 100ml mayonnaise
  • 60mL grainy mustard
  • 1/2 lemon juice

Instructions:

  • Boil 4 of your eggs in simmering water for 5 minutes, transfer into and ice bath and chill in the fridge at least 4 hours, peel very carefully and gently and keep very cold to retain shape.
  • Divide the sausage into 4 balls and spread it in the palm of your hand, or in between two sheets of plastic wrap. Place the egg in the middle and wrap around, dip your fingers in water and make sure it is smooth.
  • Whisk the remaining 2 eggs in a bowl. Roll the sausage ball in flour, dip in egg and completely coat in panko breadcrumbs. Chill in the freezer for 30 minutes.
  • In a small bowl whisk mayo, mustard and lemon juice, check seasoning.
  • In a medium sized pot, heat vegetable oil until it reaches 375F, fry the balls around 5-6 minutes or until golden brown. Serve with mustard mayonnaise.

Prep Time: 40 minutes + 4 hours.

Cook time: 5-6 minutes

Yield: 4 servings

*Apologies - our method section was posted incorrectly during the live segment. It has been fixed! Thanks for your patience.

Cook Along with Chef Deniz: Irish Boxty With Smoked Salmon, Sour Cream, and Chives

March 18, 2021

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Pub food classics you can easily recreate in your own kitchen is the theme tonight. So grab a pint & join us....this will be lots of fun! Watch the class below, or visit us on YouTube.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Pub Classics:

Irish Boxty with Smoked Salmon, Sour Cream, and Chives

By Chef Deniz Tarakcioglu

Ingredients:

  • 2lbs yukon gold potatoes
  • 160mL milk
  • 1 egg
  • 80ml flour
  • 300g smoked salmon slices
  • 300mL sour cream
  • 100mL chives or green onions, sliced

Instructions:

  • Peel the potatoes and cut only half into smaller chunks, cook in salted boiling water until fork tender, drain and dry in a strainer for 2 minutes. Return to pot and add ONLY 60ml of milk and mash until smooth. The other half of the potatoes are grated on a box grater on the coarse grate, sprinkle with a pinch of salt and let it drain in a colander for 10 minutes. Squeeze dry. In a small bowl whisk remaining 100ml milk, flour and egg until smooth. Add the liquid to the mashed potato pot with grated raw potatoes, mix until combined. Preheat a heavy skillet, add knobs of butter and ladle 60ml of the mixture. Spread out until 1/4’’ thick, fry on both sides until golden brown. Once the batch is done, lay slices of smoked salmon, and serve it with sour cream and chives.

Prep Time: 10 minutes

Cook time: ~10 minutes

Yield: 6 servings

Cook Along with Chef Deniz: Fresh Corn Tortilla

March 11, 2021

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

We’re taking a little trip to Mexico! Chef Deniz will take us through a Mole demo and show us how to make fresh corn tortillas at home. Watch the class below, or visit us on YouTube.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Fresh Corn Tortilla

By Chef Deniz Tarakcioglu

Ingredients:

  • 500mL masa harina, dried corn flour
  • 375mL warm water
  • 5mL salt
  • 25mL lard melted, optional
  • Tortilla Press

Instructions:

  • Mix corn flour and salt in a bowl. Pour 250mL of water and mix until sandy. Keep on adding 30mL of water at a time until mixture becomes together. Knead the dough until it is slightly smoother around 3 minutes. Form into golf ball sized balls and rest 20 minutes. Press in the taco press in between parchment or ziplock cut in half. Cook on a hot surface, heavy pan 1.5 minutes per side. Keep warm wrapped in a clean kitchen towel in a small container. Assemble the taco with shredded chicken meat. Add chopped cilantro, raw white onions and mole sauce.

Prep Time: 30 minutes

Cook time: 10 minutes

Yield: 16-18 tortillas

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