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Delicious vegan braised leek dish | Christmas menu special appitizer!
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- Опубликовано: 13 дек 2022
- Hey guys! Today day two of the Christmas special. We're going to make a braised leek mosaic dish. It's a braised leek mosaic with a cashew nut cream, sweet & sour onions and an onion & coffee broth. All great recipes, so enjoy guys!
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Your subscriber count is criminal when you consider the quality content you put out. Love your videos, thank you for teaching us!
Yes I agree however people mostly expect some comfortable and easy food or something pigged out I guess
Wow this is so precise and well explained, looks great 😃
OMG! This is art. Thank you, Jules.
Thank you as always Jules
What a marvelous creation!
I think this dish is labour intensive but not super complicated! This is an amazing vegiterian dish! Thanks a lot!
Thank you so much for the Christmas dinner inspiration!
Amazing content!!! Thank you
Hi Jules, just want to say that I’m a Big fan, and I really enjoy your videos. You can really tell how much time and effort is put into every dish. I especially love the 1 ingredient recipes!
IMHO, one of the best RUclips chefs - great work Jules and your attention to detail is astounding. Really enjoy your content. Have a great Christmas 🙂
I'm so happy the link to the recipe is in the description
its gonna be an amazing Christmas,
thnks chef !
Just got the subscription for your channel, thanks for all the recipes for us aspiring chefs!!
Hey Jules! I tried this recipe today with great results! All Guest were amazed by the look and flavor of your creation. Thank you very much for charing such amazing food. I learned a lot doing this.
Wow wow ❤
I love all your videos man keep it going, im on my journey to becomming a chef and your videos are really inspirational
Thanks a lot! Means the world, glad I can be a small part of you amazing journey! Have a great day
Beautiful!
what a blast hombre. truly fantastic.
Absolutely incredible! I saw this on your TikTok had to come see the full how-to.
Lovely vegetarian starter. Nice explanation. Happy Christmas Chef.
Great vid, merry Xmas chef!
Master art Jules, thank u
Appreciate it! Means the world. Have a good one 🙌🏼
WOW, this is beyond amazing, thank you for sharing your recipe. My vegan friends will be impressed! thank you.
Love your classes
Thanks Francesca!
Hoping to gain knowledge and expertise like you one day. Keep going like this. Cheers chef 🎉
Practice makes perfect! I’m sure you’ll achieve all your goals 🙌🏼
Absolutely beautiful!
Glad you like it 🙌🏼
Nice Video! Love your Creativity ♥
Thanks a lot Christoph!
Best Chef on RUclips.
Amazing dish, will definitely make this for Christmas. Do you have a recommendation for a drink/cocktail to go along with it?
What kind of wine would you recommend with this dish?
Great video! What pan do you use to braise the leeks? Trying to find a similar one with enough depth. Thank you!
Wonderful recipe - can't wait to try it. Can I just ask - can the leek powder be made in advance and stored? If so, how long for and how? Thanks!
Jules where can I find this recipes? Great work to impress the guests
amazing
Thanks a lot Christina!
Top notch. The veggie broth for the cashew cream. You add it warm ir cold?
Well done chef I am become big fan of you, eagerly expecting your videos as always. If you videos comes in you tube I stop whatever I am doing I watch it first Always prioritize. Well done no words to say more than this as per my knowledge.
Appreciate it! Means the world. Have a good one 🙌🏼
Compared to other dishes indeed quite easy😊
So far you guys are very nice about it 😅😂
I cannot agree more
Merci beaucoup ! J'ai testé la recette et c'est magnifique ! Le seul point négatif c'est que l'algue à un goût un peu trop fort...
Great content! any substitute for the madeira? I really doubt I can find it here in 🇲🇽
Like ❤ thx for vegan 🌱
Good afternoon. Tell us what an ice bath gives us. Consolidates the structure of the product.? Thank you
It's to let the leeks firm up. If you put it in the fridge without the ice batch a dent will form at the bottom. This way it will float and a dent will not be able to form
Keep it up 🎉
Thanks! Glad you like it
Jules, nice dish! I'll try it! Question, I do not like coffee, what can I use instead?
Thanks! Then I would just leave out the coffee. The broth is delicious without
I made this last night for some company and they loved it (cleaned their plates), so thank you! Two reflections: 1) I'm jealous of your leeks. Mine are mostly green, very little white. 2) I was wondering how you got the greens to a fine powder? I dehydrated them for hours, but when I blended them I wasn't able to get it fine enough to be a powder.
Thanks! That’s great to hear! I guess your blender isn’t powerful enough. The one I use is very powerful and then it only takes a couple of seconds
You can use a coffee grinder that’s about the size of that blender. That’s what I use, then just sift it and it works fine.
I´m gonna make this tomorrow, so excited to test it... As I dont have coffee beans at home, I´m gonna try with ground coffee. Is that too "risky"? I guess it´s mostly the same (hopefully).
Was it good with ground Coffee? I want to make it today. Thank you so much for saying it in the comments
What kind of gas do you use for your torch?
I have small torch and it leave unpleasant taste and smell when I use it to char foods..
Hi Jules, looks incredible as always.
I got the Secura small food processor a while back. Are you using a new version now? Thanks
I’m on the road to find the perfect one, this one is nice but prefer the old one. Definitely will share it once I find my favorite
@@JulesCookingGlobal awesome! Please do. The secura was a game changer for me, although sometimes it does tend to leak a bit.
@@JulesCookingGlobal Yeah, it would be useful for the amateurs who would like to approach home-fine dining, knowing how to choose what to buy on a limited budget or which tool deserves going pro while you can save on other ones.
Chef,is it possible to storage it frozen
👏👏👏👏👏👏👏👏
Where do you get your plates?? I’ve been looking for presentation pieces everywhere and can’t find them :((
Jules, is your sauce pot really 18cm? (according to link in describtion) looks alot bigger in the videos.
Hey Jules, thanks for the inspiration! About to try this one for xmas:) (with beef Wellington) Only thing I can't get here, are the pearl onions ;-( Will it be fine with the store bought ones? or do I need to 'adjust' these? or just leave out? Thanks for your input (if you see it🙂)
Spring onions might work
Hi Jules, Beautiful dish, go to make this for christmas. One question: why do you state so specifically 'metal tray' to put the leeks in? If I have an ceramic oven tray exactly fitting, and cover it with tin foil, really closing it off to prevent liquid evaporizing, isn't that also good?
Great to hear! A ceramic one is also fine, as long as it’s well covered you’re good to go. Merry Christmas!
How does the roll stick together without falling apart when you slice?
The moisture from the leek with make nori a bit softer and sticky. Just cut it gently and it will stick together
Hi Jules one questions the leek you bake it for 16-17 min or 60-70 ?
60-70 ✌🏼
hi chef i will watching all of your viedos nice to explain and glade to share the recipes an engrage thanks chef iam from india i need to lear more knowledge from to us can i have any class to join with us
It is indeed easy: all the ingredients are easy to obtain, there's nothing particularly difficult to execute and the only uncommon piece of equipment you can't work around is the electric blender for the leeks and smooth cashews cream (though, you can use a stone mortar and some patience for the leek powder and, if you can't make it smooth, buy some good quality cashew butter).
It also manages to be one of the most intriguing, love it!
Thank you very much Mattia! Glad you like it
Never seen a built in dehydrator. What’s it called?
It’s a heating draw to heat up plates, let meat rest, defrost stuff or like I use it to dehydrate
6:38
@2:28 that's sped-up footage right ?
@3:27 for the sweet n sour... shouldn't it be equal parts vinegar and sugar ? (150gr each).. Or did you diminish the sugar part a bit to have a slightly more acidic taste ?
@5:33 stunning result !
@6:17 But do you serve it cold as is ? or room temp ? or do you pre-heat it before serving ?
Ps: still no christmas hat for Charlie ?
Glad you like it, but let’s get one thing clear, everything I do is what you see is what you get. No tricks, no speed up process. 17 years off experience.
Sometimes recipes chance for a certain dish. I always say it’s good to have recipes, but it’s better to have experience so you know how to use those recipes and chance them when necessary. In this case I was looking for a fresher flavor.
The leek is cold, the broth is hot. Together it’s the perfect temperature
@@JulesCookingGlobal Which begs the question. How many times have you cut your fingers ? ;) All jokes aside, 17 years sure...But still quite impressive!
Cold Leek, hot broth...Ok gotcha.
Your christmas menus have been excellent so far. Hope there's more on the way !
Well the last time I cut myself was a couple years ago, but let’s not talk about my younger years… haha
Uploading three more Christmas videos this week ✌🏼
@@JulesCookingGlobal Well, too late for that, i already saw a vid you posted about 11 years ago. ( "De verleiding van eten" ) , i've always wondered if the other actor of that particular vid also became a cook like you. :) Anyway, keep up the good work !
hello les roulleau you go there in the salt bath merci
Sorry, I’m afraid I don’t get your question
Why is there a limit for clicking the like button ….
Haha thanks for the support!
En ik maar denken dat ik mij 6 gangen klaar had… ik ga maar weer eens wat omgooien
Haha ja ben door omstandigheden een beetje laat dit jaar… de andere video’s komen allemaal deze week nog 👌🏼
@@JulesCookingGlobal misschien zijn nog wat meer aanpassingen nodig dan! 😜 Echt amazing wat je allemaal maakt. Ik heb je kanaal gisteren pas ontdekt, maar ben nu al fan! Ik ben benieuwd naar de rest van de kerstspecial!
It’s too pretty to eat 😅😊
Came here just to comment vegan food is absolutly disgusting and unhealthy. Eat meat friends!
I have some doubts on the texture of nori seaweed. After a day in the fridge in contact with liquid, doesn't it become rubbery?
The texture does change, but it’s still very nice. Just don’t make the nori layer to thick, only cover the leek once
@@JulesCookingGlobal thx u for the answer, great video as allways, from italy!
Came here just to comment vegan food is absolutly disgusting and unhealthy. Eat meat friends!