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Cook Along with Chef Deniz: Smoked Chili And Chocolate Braised Beef Short Ribs

April 01, 2021

 

This recipe was demonstrated duing a past Cooking Along LIVE series with Chef Deniz. Now you can make Smoked Chili And Chocolate Braised Beef Short Ribs at home!

This recipe pairs well with another classic recipe from Chef Deniz: Chocolate Mousse With Ricotta And Lemon.

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

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: Garganelli All’amatriciana

March 04, 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.

You’ve been asking for a homemade pasta class so we’re doing it! Chef D will take you through the basics of hand rolled, hand cut noodles. Along with some delicious preparation ideas.

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.

Garganelli All’amatriciana

By Chef Deniz Tarakcioglu

Ingredients:

  • 400g.Tippo 00 Soft wheat Flour
  • 4 eggs
  • 100mL guanciale, diced fine
  • 3 cloves of garlic, pureed
  • 4 Calabrian chilies in brine
  • 300mL crushed canned tomatoes
  • 100mL butter
  • 100mL Pecorino Romano cheese

Instructions:

  • On a wooden surface sift the flour and make a well in the centre. Crack your eggs, whisk and add flour gradually. Knead around 5 minutes after it comes together. Wrap in plastic film and rest at least 3 hours.
  • Quarter the dough and stretch out to the setting before the thinnest by rolling. Cut into 1" squares with a rolling cutter. Roll around a pencil or a skinny rolling pin, bringing the tips together. Ideally this process should be done on a gnocchi board for some texture as well. Let it dry in ambient room temperature at least 1 hour.
  • Bring a large pot of water to a vigorous boil, add 2 tbsp salt per litre. In a large pan sauté the guanciale on medium low heat until the fat is rendered. Add garlic and sliced chilies and cook until fragrant. Add the tomatoes and reduce on high heat until pulpy. Cook the pasta in the water until tender around 2-3 minutes. Transfer into the pan with 50mL of starchy cooking water. Add the butter, half the pecorino, finely grated and plate. Sprinkle with the rest of cheese and serve.

Prep Time: 4.5 hours (3 hours for flour mixture, 1 hour for drying pasta) minutes

Cook time: 5-10 minutes

Yield: 4 servings

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