Grown Up Grilled Cheese For the cheese mix: 8oz room temp cream cheese 8oz sharp cheddar 8oz low moisture mozzarella 1 shallot / 1 clove garlic sautéed in butter 1/2Tbsp chopped rosemary 2tsp Worcestershire Salt & Pepper to taste #food #foodie #foodies #recipe #recipes #receta #comida #cocina #grilledcheese #sandwich #cheese #cheesy #cooking #cookingvideo #cookingvideos #chef #chefalextrim #luxury #finedining #privatechef #delicious #foodporn

Bangers & Mash with a port and onion gravy 2 yellow onions sliced 3 cloves garlic thinly sliced Cut chives for garnish 1Tbsp picked thyme leaves 1.5Tbsp @algaecookingclub oil 2Tbsp room temp butter 2.5 cups beef broth 1.5Tbsp brown sugar 1Tbsp Worcestershire sauce 1Tbsp AP flour 1.5 cups @dows_port port Salt & Pepper to taste 1tsp English mustard powder Mashed potatoes to serve -Sear sausages in algae oil over medium/high heat until nicely browned on both sides, remove from pan and set aside -Add butter to pan, turn heat to medium/low -Add onions and cook while stirring frequently for 15 minutes until nicely browned -Add garlic, continue to cook 2 more minutes -Add port, stir and bring to the boil -Add sugar, mustard, thyme, flour. Stir to incorporate and cook for 3 minutes while stirring -Add beef broth and Worcestershire, once incorporated simmer for 15 minutes. -After 15 minutes add the sausages and cook for 10 more minutes -Season gravy to taste with salt and pepper -Serve over mash with plenty of gravy and chives to garnish -Enjoy @Algae Cooking Club @Team Mauviel1830 @Sub-Zero, Wolf, and Cove East #food #foodie #foodies #recipe #recipes #receta #comida #cocina #cooking #cookingvideo #cookingvideos #easyrecipe #easyrecipes #england #english #englishfood #bangersandmash #chef #cheflife #privatechef #chefalextrim #delicious #luxury #finedining #michelin #foodporn

Chicken Liver Pate 16oz cleaned chicken livers 3 shallots sliced 2 cloves garlic minced 1Tbsp thyme 10oz unsalted butter cubed (room temp) 4Tbsp cognac 2Tbsp heavy cream Salt & Pepper to taste @algaecookingclub for searing -Sear livers on both sides in algae oil until browned but still pink in the middle, remove and set aside -Add shallots and 1oz butter, saute over medium heat until nicely browned -Add garlic and continue to cook 2 minutes -deglaze with cognac and cook until almost dry -Add cream and thyme, cook until almost dry. Add livers, turn off heat and stir to coat. -Blend mixture in a food processor until smooth. -Add 1/3rd of the butter at a time and incorporate fully before adding more. -Strain -Season to taste -Pour into desired vessel, chill overnight. If desired cover with some sort of jelly. I did a port wine one. -Serve with toasted bread, cornichons, and whole grain mustard. Enjoy. @Team Mauviel1830 @Sub-Zero, Wolf, and Cove East @Algae Cooking Club @Breville #food #foodie #foodies #recipe #recipes #receta #comida #cocina #chicken #chickenliver #pate #mousse #finedining #luxury #elegant #chef #chefalextrim #privatechef #cooking #cookingvideo #cookingvideos

Ultimate Mashed Potatoes The potato ricer that I use can be found under my Amazon store front at the link in my bio 5 large russet potatoes 10oz good quality salted butter 1 cup heavy whipping cream Salt & white pepper Chive for garnish -Begin by peeling potatoes, make sure to remove all skin and any black/grey spots -Cut potatoes into even size pieces, about half an inch cubed -Soak potatoes in cold water for a minimum of 1 hour, strain -While potatoes are soaking, cut butter into half in chunks and place in the fridge. -Add potatoes to the stove in a large pot, cover with cold water and add a big handful of salt -Bring potatoes to the boil, cook until completely tender. Test by poking a piece with a small knife. -Remove potatoes from heat and strain. Let sit in the strainer for 5 minutes -Rice the potatoes back into the pot you cooked them in. -Place potatoes back onto the stove over low heat. -Add cream and whisk until homogenous. -Continue to whisk, adding small handfuls of butter at a time. Whisk the potato until the butter is completely incorporated before adding more. -Once all of the butter has been whisked in check the potatoes for seasoning. Add salt as desired. Add 1/2tsp of ground white pepper also. -If serving family style garnish with sliced chives and a pad of butter on top. -Enjoy. @Team Mauviel1830 @Sub-Zero, Wolf, and Cove East @Lewis Road Creamery #food #foodie #foodies #recipe #recipes #receta #comida #cocina #cooking #cookingvideo #cookingvideos #easyrecipe #easyrecipes #chefalextrim #privatechef #chef #finedining #luxury #elegant #foodporn #potato #potatoes #mashedpotato #mashedpotatoes #foodphoto #foodphotography

Scalloped Potatoes 3Tbsp good quality butter 1/2 white onion thinly sliced 4 cloves of garlic minced 0.25cup AP flour 1 cup chicken stock 2 cups whole milk Salt & Pepper 2tsp fresh thyme 1/2tsp ground nutmeg Yukon gold potatoes sliced ~1/8th inch thick 1.75 cups sharp cheddar 1/2 cup Parmesan -Preheat oven to 400f -Saute onion in butter over medium heat until transluscent and beginning to brown -Add garlic and continue to cook for 2 minutes -Add flour and cook 3 minutes while stirring -Slowly add in chicken stock while whisking -Once all the chicken stock is added, whisk in the milk -Add salt, pepper, thyme, nutmeg, continue to cook until the sauce thickens -Grease your baking dish with butter. Shingle potato slices. Between layers sprinkle with salt, add the sauce, and divide the cheddar evenly. Use the Parmesan on the top layer. -Cover the pan with foil and bake for 1 hour. Remove the foil and continue to cook for 35 more minutes. -Enjoy. @Team Mauviel1830 #food #foodie #foodies #recipe #recipes #receta #comida #cocina #potato #potatoes #potatorecipe #potatorecipes #scallopedpotato #scallopedpotatoes #easyrecipe #easyrecipes #dinner #dinnerinspo #chefalextrim #privatechef #foodporn #foodblog #foodblogger #luxury #elegant