Cauliflower Soup Reimagined: Anchovies & Chili Puree
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- Опубликовано: 13 сен 2024
- In this video, I going to teach you how you can make amazing cauliflower fine dining soup recipe with anchovies, burned chili puree, and raisins like from Michelin star restaurant at home. You don't have to spend all your money in a fine dining restaurant if you wanna enjoy delicious food. You can learn to cook at home fine dining meals and with your plating skills amaze everyone in your house.
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#cauliflowersoup #finedining #plating
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Do you prefer mild or spicy food guys? 😋
Spicy!
spice
Mostly spicy!
quite spicy
Both
Thank you for another great recipe Chef. Its such a pleasure to listen (your accent is adorable!) and watch you making these beautiful creations. I have a question: Could I use canned sardines instead of anchovies as it is hard to get? Or perhaps achovy spread?
Anchovies got a better flavor for me, but if you like sardines I don't see any reason why to don't use them.
The soup looks beautiful!
Thx ;)
That looks amazing, thanks
awesome - thanks so much for the video and share... I like spicy .. always a trick picking the correct chili's
Yes, I can understand, I have a problem with the amount of chili in the food. Most of the time I put too much 😁
Love your channel! But we need the recipe in the description please! 😎
You no need that many recipes as you think, just try it and use your brain and you will be fine. And if not, you will learn by mistakes, that is how you learn to cook actually.
Please try combining anything from Indian cusine and fine dining(plating and all).
best recipes !!! love them all :) thank you.
You are welcome :)
Hello Majk, that's a great recipe. I love a thoughtful fine dining like this. I just subscribed. BTW, I'm sorry for the question but where are you originally from? I didn't quite get the accent :]
Thanks
Thanks, that is great you like it. I am from Czech Republic 😉
I like BOTH creamy food and spicy Indian food depending on my mood and season. :o) This soup looks amazing.
love the combination of flavours, awesome recipe
Thank you :)
Perfect 👌 could you tell me the portion of chilly purée how many vinegar and sugar and balsamic thanks 🙏
There was around 100g of sugar, 30ml balsamic and 70 ml of white vinegar inside ;)
If soup I think I perfect mild, love this recipe 😋😋😋can’t wait to try. Thank you again Sir 🙏🙏🙏
You are welcome ;)
@@ChefMajk 🙏🥂
Spicy food for sure .
That is great :)
I prefer my food mild ....and Chef could you make some dish with foie gras..or some dish with fish fillet or Oyster? Thank you..!!
please show us ways to use truffle oil (but not in pasta?) thank you for the awesome videos
Very nice chef looking great
Thanks ;)
Can you please make a cream potato soup!
Love your videos. I'm looking to serve this cold pre-preparing most the day before, or is this better warm? Thank you
This is hot soup, it will be not nice cold ;)
@@ChefMajk ok thank you!
good content
friend
Thanks mate :)
I love the raisins ! However…the dry waxy exterior carries an off putting odour when cooking…I think I will blanch the raisins a couple of times before cooking it in the vinegar….?
I'm not sure what kind of odour you mean, but you can try it.
thank you
you are welcome
Interesting recipe. Thank you for sharing.
Small request, it would be great if you could mention quantity of ingredients in a video. ✌
Sometimes I do, but in general I am trying to teach people techniques of cooking and not recipes so they can cook themself and even create and adjust hole recipe for their taste ;)
Wow i learn so many things from your video thanks alot please mention ingredients sometimes i don't understand your accent
He probably wouldn’t understand your’s either.
What kind of vegetable oil do you use when you say "vegetable oil"? Sunflower? Oilve? Peanut? Canola?
Sunflower or rapeseeds oil
@@ChefMajk Thanks!
Use your imagination
Delicious
Thanks ;)
Can this dish be done with coconut instead of milk and cream and olives or cappers instead of anchovies for a vigan option?
I mean it can be for sure. I would say, no one can tell you what is good or not in general. You should try it first and then make your opinion 👍
I prefer mild to medium. I don't want my food to hurt me while I eat it, but I don't mind a slight tingle on my tongue.
I am on the same way :)
I never understand plating and then pouring soup overtop. I'm sure there's something more creative that can be done.
Tell me what for example for a soup?
@@ChefMajk You're the pro lol. Can you make the garnish float?
After googling it, there's no shortage of fine dining soups with the garnish on top. Most have some sort of light garnish with an oil or sour cream drizzle.
What if you make a tweel and plate on top of the soup on the tweel? That's just my stupid idea.
Best of luck, I love your videos!
@@Georgesbarsukov In a good restaurant you do most of the time garnish and then soup. At home, people do it just on the top because they don't know better. They are both ok just for different situations.
@@ChefMajk Maybe that's why it's so rare to be served a soup in fine dining. Of all of the tasting menus I've had, only a couple of Japanese places included soups. They always cover the soup when serving because there's not much garnish. I'd love to see you do a uni based soup.
Love your cooking, but i had a hard time hearing what micro green you finished with, what was it?
It was chervil
Chef Majk thank you! do you have any other similar looking micro greens you recommend for other dishes?
@@jacksonwagener5626 there is many greens out there. Better for you is go to the shop what they actually have. Because I can tell you any but you would not be able to get it.
I love your dishes, but being diabetic and vegan, I do modify the dishes. Can you make some Vegan-Keto friendly dishes please.
Nah
Can I use dried anchovies ? Or any substitute for it ?
Yes, you can use dry for sure. I would not use substitutes, use them or you will do another recipe. There are important here.
@@ChefMajk shall try! Thanks so much
Pls make pesto gnocci
Alright, I will think about it ;)
7:12 where you shoes chef? :)
I am not using them too much at home 😁
very spicy
Put less chilli then
Chef, please make a combo of broccoli, spinach, and pea soup.
Very spicy food
All ok, but no cheddar, better is some good goat cheese, but I am not sure about anchovies :O
I dunno if its the edditing of video,but im shaking how you use your knife😟😟
haha no worries I know what I am doing with a knife, I spended hundreds maybe thousands of hours of chopping :)
your white wine vinegar doesn't look white chef lol
Yes wwv is never white but more like a yellow
Exactly