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Chris Connor Cooks
Добавлен 18 мар 2013
Head Chef of Two South Hill, Guildford, Chris Connor teaches how to make their own mouth watering food on the menu.
Видео
How to cook Scallops - with Chef Chris Connor
Просмотров 65511 лет назад
How to cook Scallops - with Chef Chris Connor
How to cook Mussels - with Chef Chris Connor
Просмотров 44 тыс.11 лет назад
Learn how to cook the perfect mussels with head chef, Chris Connor at Two South Hill restaurant in Guildford, Surrey. To book a table go to www.twosouthhill.co.uk Subscribe for more tasty recipe videos . . coming soon! Filmed by www.VideoTrends.co.uk
Wonderful video. i'm sure i would love what you made. Blessings to you.
I've seen them on sale in Tesco and Asda in a sealed plastic box but a lot of the mussels are opened??
Nope no way to add 2 eggs for a chicken pate😢
Overcooking liver can ruin a pate. I would be more concerned about the pound of butter. 😂
Why are you lecturing people about food safety when you have raw chicken next to fruit?
Also raw human next to raw chicken
W chutney? How odd
V odd approach, never seen pate done like this, ever.
No. No eggs
I would like to say voice very clear and at no rush good job
Tooo much work and I don't care to blend liver uncooked
Is that 250 degrees fahrenheit for 30 minutes, is that enough? USA
Where do we get the quantities of the recipe from?
It's very French to cook chicken livers demi-cuit! Love your calm style of teaching! You meant to say discarded not disregarded. 😉
?? liver parfait or butter with some liver? wow
Omw shuch a long process 🤦🏼♀️
Why would you serve a sauce you haven't even tasted for seasoning.
Not long now, I shall be down to Guildford and in the South Hill for a good Nosh
No this not mussels mariniere no heavy cream on the Mariniere. Bordelaise yes heavy cream.
I have prepared the recipe up till when I blitz the livers and eggs unfortunately I forgot to pass the chix livers thru sieve, I put directly the shallots and brandy.cream ,butter on top. So I had to pass my livers with my butter and cream thru sieve, then pour it into jars and cooked for nearly 50 minutes. But it is still too pink. Question:do I have to throw away the chix parfait as I did it in the wrong way. If you read this chef. will appreciate your answer. Thanks.
Thanks for sharing your lovely chicken liver parfait. Nice for Christmas.
Thank you for the tasty and surprisingly straight forward recipe! You have a talent for this!
amazing content friend
How much brandy and port? Too much would be yuck and too little would be bland.
www.abc.net.au/science/articles/2008/10/29/2404364.htm
Please write engineering under video or at screen
Is this similar to pate?
Ingredient please
OMG !....this is 2020.....Can we all still get this perfect indulgence?....very hungry now after viewing this.... bzvolt.com
Beautiful.
Dude you make it you eat it.400 grams of butter,4 eggs blended with the liver, sorry.
What.. ?
4 eggs? we call that a frittata
IMPORTANT: If you use a large terrine, and not the smaller portion sized cups, you will need it cook 50 minues, not 30 minutes.
WOW that's a lot o butter!
Mo' butter mo' better
Erm Erm Erm :D Erm but looks great.
It seems very delicious. :)
I didn't see him cook the livers; they looked raw.
Shawn, did you watch the entire video?
you can't simply put 400 grams of butter for 500 grams of liver. and you cannot put the hot mini jar in the refrigerator while it is still hot. that's stupid
you can
just out of curiosity why do you think that?
Course you can. Why do you think we use blast chillers in kitchens? Parfaits, roulades, Pannacotta, posset etc. All go in the chiller, as do many other things.
I like how you made the steamer. Thanks for posting. I make mine by frying liver onions garlic put into a food processor on low and add two boiled eggs olive oil salt pepper and blend to desired consistency and eat straight away although it does taste better 24 hours later.
130 degrees in "F' or "C"?
Nadine Coles C
MegaProjectpat don't be a donkey now pal
MegaProjectpat what a great reflection of yourself.
What u gonna cook it at 49° Celsius are you. 😂 you may aswell just leave it in a hot tub
@ZoeQuinnIsAMurderer savage! You are right but jeez dude go easy! Lol was funny though
The chef looks like a younger version of Paul Hollywood.
Would have been nice to see how it spread on toast
Would have been better if I could eat it....
looks lovely chef what about some black pepper