Recipes
Tried and trusted recipes are crucial tools for spreading good cooking and culinary happiness. We believe in sharing all the details and hope that these recipes bring you as much pleasure as they have given us.
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Buckwheat Blinis – in the Kenwood Cooking Chef
In the Kenwood Cooking Chef bowl warm the milk to 35°C and …
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Sous Vide Pork Fillet, Apple and Thyme Samp, Sauerkraut and Cider Foam
Clean the pork fillet by removing…
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Dark Chocolate Passion Fruit Pralines
The Kenwood Cooking Chef has been a new addition to the Prue Leith kitchen.
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Prawn Mosaic
Place three prawns per serving between two sheets of plastic wrap and place a 15cm mould on the plastic.
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Three cheese ravioli with tomato ragout
Knead the flour with warm water until smooth and gradually incorporate oil.
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White Chocolate Terrine with Passion Fruit
Brush sugar crystals attached to the side of the pan with a clean pastry.
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Mushroom a La Grecque
Combine the sweet potato chips, quartered baby onions and olive oil in a roasting tray, sprinkle with Maldon salt.
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Sous Vide Pork Belly
Place each portion into a vacuum bag with a knob of butter, sprig of rosemary and three black peppercorns.
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Salmon Souse Vide
Sous vide in 50˚C water bath for 12 minutes, cool it down in ice bath as quickly as possible.
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Black Olive & Goats Cheese Frittata
Place a big spoon of Napolitana sauce in the centre of the plate.
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Tomato Parfait
Ripe salad tomatoes, finely blended.
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Peas & Ham
Consistency must be firm enough to form perfect quenelles with an espresso spoon.
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