Christmas is over, which ultimately means that the beginning of the new year is approaching too! So, with that in mind we have rounded up the top 10 most viewed videos from 2015 on our channel before we all turn over a new leaf. In first place: Michelin star chef Marcello Tully creates a recipe of slow cooked roast Black Isle Scotch lamb shoulder with a warm tarragon mousse; a current dish on the menu at Kinloch Lodge. The dish is slow cooked and then flaked before breaded and fried before being served on a warm tarragon mousse.
Second place: Michelin star chef Richard Picard-Edwards creates three recipes. The first is smoked haddock velouté and parsley purée, cauliflower and spinach, finished with caviar. The second dish is full of bold flavours with both loin and ragout of venison with pickled red cabbage purée, served with turnips, crosnes and a sloe gin sauce. The dessert is a classic cheesecake mix with apple and pistachio, the cheesecake is resting on a pistachio purée, with a pistachio jelly served with compressed apple and apple sorbet.
Third place:Michelin star chef Marcus Wareing talks business goals, menus, the importance of the seasons and the role customers play in driving menu change at his restaurant. Marcus's team also create a typical dish of smoked egg with wild mushrooms and garlic bread, and a twist on the lemon meringue pie - a childhood favourite of Marcus- with their lemon meringue iced tea.
Number four: Harpal Pollard creates Opera with Callebaut chocolate. Watch how to make an Opera cake using Callebaut chocolate. Harpal takes us on a step by step journey to create this classic layered cake which is a real favourite for their customers at La Roche in Tunbridge Wells, Kent.
In fifth place... Tom Sellers, Michelin star chef from Restaurant Story, creates three recipes. The first dish is a dish that has been on the menu since the opening: scallop with cucumber. Raw scallop marinated and served with balls of cucumber and cumber ash (cucumber skins are charred on Big Green Egg to make an ash which the cucumber is rolled in) the scallops are then served with a horseradish and dill dressing.
The second dish is a Pink Lady apple that is scooped out, filled with shredded raw beef, rye bread and diced apple and then topped with an apple gel and summer truffles served on ice. The last dish is flower custard: a simple vanilla custard served with flowers.
Coming in at sixth place: Marcus Wareing, Michelin star chef from Marcus at the Berkeley, creates a dish of Cumbrian rose veal rib with mustard mash and a classical cauliflower cheese sauce. Marcus's head chef Mark Froydenlund talks us through the process of the preparation and cooking of the dish.
Number seven: MasterChef: The professionals winner Steve Groves creates three dishes that are currently on the menu at Roux Parliament Square in London. sourced through Wild Harvest
The first is a monkfish with salsify puree, sauté salsify, trompette mushrooms served with monks bread and lite chicken jus.
The second dish is a white chocolate delice with rhubarb and the last dish is a passion fruit soufflé served with a pistachio ice cream and chocolate sauce; what better way to end a great meal?
In eighth place: Pierre Koffmann talks about his passion for cooking, his love of food and where he likes to eat whilst in London. He also talks about the chefs that have worked for him and his thoughts on chefs using his signature dish: the pigs trotter and how honoured he was that Marco Pierre White named the dish after him; something that not everyone adhered to. Pierre also tell us about his love of the seasons and what motivates him as a chef.
Number nine: Pierre Koffmann, chef patron from Koffmann's at the Berkeley, creates a dish from the rack of lamb which is served with a lamb ragout and his version of pomme puree which sits under the sliced lamb which is served pink with a lamb sauce and garlic oil. Pierre talks us through how he cooks the dishes, from the sourcing of the lamb to the making of the calorie-rich pomme puree.
Last but not least: 3 Michelin-starred chef Pedro Subijana, creates two dishes from Akela?e in San Sebastián, Spain. The first is a twist on the classic steak tartare, which is then placed in liquid nitrogen and blended, the second, is a selection of raw squid, tomatoes and vegetables that are cooked at the table under hot salt.
Keep up to date with our videos here as we will be bringing you plenty more in 2016!
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