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@yescuisine

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🥗There are 3 meals in a day🥗
🍛3 posts per day🍛
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👉@yescuisine 🍝

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Festive season loading…
That crisp skin. That blackberry finish
One for the festive table

#duckbreast #recipe #festivecooking #blackberry #chefhareesh

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19

A guest asked me to make a vegetarian dish for his fiancée. I refused to make it boring.

She loves sweet potato. He didn't want another mash. He wanted something she'd feel looked after by.

So I roasted Australian kumara until the edges went dark and caramelised. Then I spooned over Yemeni zhug… a green chilli sauce passed down through generations and with cool lemon labneh underneath.

Same standard as any protein. Every element has a purpose.

If you're usually the one getting the "vegetarian option" this one's for you.

Full recipe in the comments 👇

#yemenizhug #roastedsweetpotato #australianingredients #kumara #chefhareesh

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7

Butter. Lemon. Capers. Croutons.

The beauty of a classic Grenobloise is in its simplicity.

Lightly browned butter, fresh lemon, capers and crisp croutons spooned over beautifully fresh, locally sourced Gulf Fish.

Crisp skin. Delicate fish. A sauce that does all the talking.

Classic French technique, with a taste of the Gulf.

#locallysourced #grenobloise #frenchcuisine #dubaifood #chefhareesh

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𝗠𝗘𝗗𝗜𝗧𝗘𝗥𝗥𝗔𝗡𝗘𝗔𝗡 𝗦𝗘𝗔𝗕𝗔𝗦𝗦 𝗔𝗟 𝗖𝗔𝗥𝗧𝗢𝗖𝗖𝗜𝗢 🇮🇹
One of the best cooking lessons Italy taught me is restraint.

This dish asks you to trust the process.

Before sealing the parchment, I take a small liberty and gently cook the anchovy, tomatoes, olives, capers and garlic in olive oil. Just enough to bring the flavours together.

Then everything is sealed and left alone.

No unnecessary intervention.

The fish gently steams in its own environment while the aromas stay trapped inside the parcel.

For me, that’s the best part of the dish.

The aroma arrives before the fish does.

Simple ingredients. Careful cooking.

And a reminder that great food doesn’t always need more.

Have you ever cooked fish in parchment paper?

@worldchiefs @culinary4all #alcartoccio #mediterranean #italiancuisine #fishrecipe #executivechef

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𝗣𝗢𝗟𝗩𝗢 À 𝗟𝗔𝗚𝗔𝗥𝗘𝗜𝗥𝗢
𝙧𝙤𝙖𝙨𝙩𝙚𝙙 𝙤𝙘𝙩𝙤𝙥𝙪𝙨 · 𝙗𝙖𝙩𝙖𝙩𝙖𝙨 𝙖 𝙢𝙪𝙧𝙧𝙤 · 𝙜𝙖𝙧𝙡𝙞𝙘 𝙤𝙡𝙞𝙫𝙚 𝙤𝙞𝙡

Polvo à Lagareiro is a 𝘁𝗿𝗮𝗱𝗶𝘁𝗶𝗼𝗻𝗮𝗹 𝗣𝗼𝗿𝘁𝘂𝗴𝘂𝗲𝘀𝗲 𝘄𝗶𝗻𝘁𝗲𝗿 𝗱𝗶𝘀𝗵.

Slow-cooked octopus, roasted until tender, olives, finished with plenty of olive oil and garlic, served with crushed potatoes.

𝙨𝙞𝙢𝙥𝙡𝙚 𝙞𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨.
𝙨𝙩𝙧𝙤𝙣𝙜 𝙩𝙚𝙘𝙝𝙣𝙞𝙦𝙪𝙚.
𝙧𝙚𝙨𝙥𝙚𝙘𝙩 𝙛𝙤𝙧 𝙩𝙧𝙖𝙙𝙞𝙩𝙞𝙤𝙣.

𝗻𝗼 𝗳𝗮𝗻𝗰𝘆 𝗴𝗮𝗿𝗻𝗶𝘀𝗵.
𝗻𝗼 𝘁𝗼𝗼 𝗺𝗮𝗻𝘆 𝗱𝗲𝗰𝗼𝗿𝗮𝘁𝗶𝗼𝗻.
𝗷𝘂𝘀𝘁 𝘁𝗿𝗮𝗱𝗶𝘁𝗶𝗼𝗻.
#polvoalagareiro #portuguese #octopus #chefsofınstagram #uaefoodscene

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𝗧𝗛𝗔𝗜 𝗣𝗔𝗣𝗔𝗬𝗔 𝗦𝗔𝗟𝗔𝗗 × 𝗝𝗔𝗣𝗔𝗡𝗘𝗦𝗘 𝗬𝗘𝗟𝗟𝗢𝗪𝗙𝗜𝗡 𝗧𝗨𝗡𝗔 𝗦𝗔𝗞𝗨
ส้มตำทูน่าสเต๊ก

Crisp, fresh, and perfectly balanced

𝗧𝗵𝗶𝘀 𝗶𝘀 𝗺𝘆 𝘁𝗮𝗸𝗲 𝗼𝗻 𝗦𝗼𝗺 𝗧𝗮𝗺, the classic Thai papaya salad, topped with 𝗿𝗮𝗿𝗲 𝘀𝗮𝘀𝗵𝗶𝗺𝗶-𝗴𝗿𝗮𝗱𝗲 𝗬𝗲𝗹𝗹𝗼𝘄𝗳𝗶𝗻 𝗧𝘂𝗻𝗮 𝗦𝗮𝗸𝘂.

𝙒𝙖𝙩𝙘𝙝 𝙩𝙞𝙡𝙡 𝙩𝙝𝙚 𝙚𝙣𝙙 𝙩𝙤 𝙨𝙚𝙚 𝙖 𝙨𝙞𝙢𝙥𝙡𝙚 𝙥𝙡𝙖𝙩𝙞𝙣𝙜 𝙩𝙧𝙞𝙘𝙠 𝙩𝙝𝙖𝙩 𝙢𝙖𝙠𝙚𝙨 𝙩𝙝𝙞𝙨 𝙨𝙖𝙡𝙖𝙙 𝙡𝙤𝙤𝙠 𝙡𝙞𝙠𝙚 𝙛𝙞𝙣𝙚 𝙙𝙞𝙣𝙞𝙣𝙜 𝙖𝙩 𝙝𝙤𝙢𝙚. 𝙎𝙖𝙫𝙚 𝙩𝙝𝙞𝙨 𝙧𝙚𝙘𝙞𝙥𝙚 𝙛𝙤𝙧 𝙮𝙤𝙪𝙧 𝙣𝙚𝙭𝙩 𝙨𝙚𝙖𝙛𝙤𝙤𝙙 𝙣𝙞𝙜𝙝𝙩 𝙖𝙣𝙙 𝙩𝙖𝙜 𝙨𝙤𝙢𝙚𝙤𝙣𝙚 𝙬𝙝𝙤 𝙬𝙤𝙪𝙡𝙙 𝙡𝙤𝙫𝙚 𝙩𝙤 𝙩𝙧𝙮 𝙞𝙩.

𝘎𝘳𝘦𝘦𝘯 𝘱𝘢𝘱𝘢𝘺𝘢 𝘢𝘥𝘥𝘴 𝘢 𝘳𝘦𝘧𝘳𝘦𝘴𝘩𝘪𝘯𝘨 𝘤𝘳𝘶𝘯𝘤𝘩 𝘢𝘯𝘥 𝘪𝘴 𝘳𝘪𝘤𝘩 𝘪𝘯 𝘦𝘯𝘻𝘺𝘮𝘦𝘴 𝘢𝘯𝘥 𝘷𝘪𝘵𝘢𝘮𝘪𝘯𝘴 𝘈 𝘢𝘯𝘥 𝘊, 𝘮𝘢𝘬𝘪𝘯𝘨 𝘪𝘵 𝘣𝘰𝘵𝘩 𝘩𝘦𝘢𝘭𝘵𝘩𝘺 𝘢𝘯𝘥 𝘧𝘭𝘢𝘷𝘰𝘳𝘧𝘶𝘭. 𝘛𝘩𝘦 𝘵𝘦𝘯𝘥𝘦𝘳 𝘵𝘶𝘯𝘢 𝘢𝘯𝘥 𝘵𝘢𝘯𝘨𝘺 𝘴𝘢𝘭𝘢𝘥 𝘤𝘰𝘮𝘦 𝘵𝘰𝘨𝘦𝘵𝘩𝘦𝘳 𝘪𝘯 𝘦𝘷𝘦𝘳𝘺 𝘣𝘪𝘵𝘦 𝘵𝘰 𝘤𝘳𝘦𝘢𝘵𝘦 𝘢 𝘣𝘢𝘭𝘢𝘯𝘤𝘦𝘥, 𝘷𝘪𝘣𝘳𝘢𝘯𝘵 𝘱𝘭𝘢𝘵𝘦.

#somtam #salad #recipe

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𝗦𝗢𝗙𝗧 𝗦𝗛𝗘𝗟𝗟 𝗖𝗥𝗔𝗕 | 𝗪𝗛𝗘𝗡 𝗧𝗘𝗫𝗧𝗨𝗥𝗘 𝗧𝗔𝗟𝗞𝗦
𝘛𝘩𝘢𝘵 𝘧𝘪𝘳𝘴𝘵 𝘤𝘳𝘶𝘯𝘤𝘩 𝘪𝘴 𝘦𝘷𝘦𝘳𝘺𝘵𝘩𝘪𝘯𝘨.
𝘛𝘩𝘦 𝘴𝘰𝘧𝘵 𝘣𝘢𝘰 𝘩𝘰𝘭𝘥𝘴 𝘪𝘵 𝘢𝘭𝘭 𝘵𝘰𝘨𝘦𝘵𝘩𝘦𝘳.
Ever seen a crab so tender you can bite through it? That is a soft shell moment, light, crisp, and golden fried.
𝗜𝘁 𝗶𝘀 𝗰𝗿𝘂𝗻𝗰𝗵, 𝘀𝗼𝗳𝘁𝗻𝗲𝘀𝘀, 𝗮𝗻𝗱 𝗵𝗲𝗮𝘁 𝗰𝗼𝗹𝗹𝗶𝗱𝗶𝗻𝗴 𝗶𝗻𝘀𝗶𝗱𝗲 𝗮 𝘄𝗮𝗿𝗺 𝗮𝗶𝗿𝘆 𝗯𝗮𝗼.

The sauce is not sweet and not fiery. It lives somewhere in between.

𝙂𝙪𝙚𝙨𝙨 𝙩𝙝𝙚 𝙛𝙡𝙖𝙫𝙤𝙧 𝙖𝙣𝙙 𝙨𝙚𝙚 𝙬𝙝𝙤 𝙘𝙤𝙢𝙚𝙨 𝙘𝙡𝙤𝙨𝙚.

𝗖𝗵𝗲𝗳 𝘁𝗶𝗽: 𝗼𝗽𝗲𝗻 𝗲𝘃𝗲𝗿𝘆 𝗹𝗲𝗴 𝗯𝗲𝗳𝗼𝗿𝗲 𝗳𝗿𝘆𝗶𝗻𝗴 𝘀𝗼 𝗲𝗮𝗰𝗵 𝗰𝗿𝗶𝘀𝗽𝘀 𝗽𝗲𝗿𝗳𝗲𝗰𝘁𝗹𝘆.
𝗧𝗼𝗮𝘀𝘁 𝘁𝗵𝗲 𝗯𝗮𝗼 𝗳𝗼𝗿 𝗯𝗲𝘁𝘁𝗲𝗿 𝗰𝗼𝗹𝗼𝗿 𝗮𝗻𝗱 𝘁𝗲𝘅𝘁𝘂𝗿𝗲 𝘆𝗼𝘂 𝗰𝗮𝗻 𝗳𝗲𝗲𝗹.

#softshellcrab #baolovers #crisp #foodreel #culinaryedge #chefsofınstagram #instafood #supportcreators #textureplay #gourmetstreetfood #kitchensofinstagram #tipsandtricks #reelchef #modernasian #reelsinstagram #seafoodlove #chefskills #seafoodrecipes #foodreels

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𝗙𝗥𝗜𝗘𝗗 𝗣𝗜𝗭𝗭𝗔 – 𝗣𝗶𝘇𝘇𝗮 𝗙𝗿𝗶𝘁𝘁𝗮 𝗡𝗮𝗽𝗼𝗹𝗲𝘁𝗮𝗻𝗮
𝙉𝙚𝙖𝙥𝙤𝙡𝙞𝙩𝙖𝙣 𝙨𝙩𝙧𝙚𝙚𝙩-𝙨𝙩𝙮𝙡𝙚… 𝙖 𝙡𝙚𝙜𝙚𝙣𝙙, 𝙖 𝙩𝙧𝙪𝙚 𝙘𝙡𝙖𝙨𝙨𝙞𝙘.

𝖦𝗈𝗅𝖽𝖾𝗇-𝖿𝗋𝗂𝖾𝖽 𝖽𝗈𝗎𝗀𝗁 𝖿𝗂𝗅𝗅𝖾𝖽 𝗐𝗂𝗍𝗁 𝗆𝗈𝗅𝗍𝖾𝗇 𝖼𝗁𝖾𝖾𝗌𝖾, 𝗌𝗆𝗈𝗄𝖾𝖽 𝖽𝗎𝖼𝗄 𝗅𝖺𝗋𝖽𝗈𝗇𝗌, 𝖺𝗇𝖽 𝖼𝗎𝗋𝖾𝖽 𝗆𝖾𝖺𝗍… 𝗰𝗿𝗶𝘀𝗽𝘆, 𝗺𝗼𝗹𝘁𝗲𝗻, 𝗯𝗼𝗹𝗱

𝘔𝘺 𝘫𝘰𝘶𝘳𝘯𝘦𝘺 𝘣𝘦𝘨𝘢𝘯 𝘢𝘵 𝘢 𝘧𝘰𝘤𝘢𝘤𝘤𝘪𝘢 𝘢𝘯𝘥 𝘱𝘪𝘻𝘻𝘢 𝘤𝘰𝘶𝘯𝘵𝘦𝘳… 𝘭𝘦𝘢𝘳𝘯𝘪𝘯𝘨 𝘥𝘰𝘶𝘨𝘩, 𝘩𝘦𝘢𝘵, 𝘢𝘯𝘥 𝘱𝘢𝘵𝘪𝘦𝘯𝘤𝘦.
𝘞𝘪𝘵𝘩 𝘵𝘩𝘪𝘴 𝘥𝘪𝘴𝘩, 𝘁𝗵𝗮𝘁 𝗺𝗲𝗺𝗼𝗿𝘆 𝗺𝗲𝗲𝘁𝘀 𝗽𝗿𝗲𝗰𝗶𝘀𝗶𝗼𝗻 𝗶𝗻 𝗲𝘃𝗲𝗿𝘆 𝗳𝗿𝗶𝗲𝗱 𝗽𝗼𝗰𝗸𝗲𝘁.

👉 𝗙𝗼𝗿 𝗻𝗼𝘄… 𝘄𝗼𝘂𝗹𝗱 𝘆𝗼𝘂 𝗴𝗼 𝗳𝗼𝗿 𝘁𝗵𝗲 𝗰𝗿𝘂𝗻𝗰𝗵, 𝘁𝗵𝗲 𝗰𝗵𝗲𝗲𝘀𝗲 𝗽𝘂𝗹𝗹, 𝗼𝗿 𝘁𝗵𝗲 𝘀𝗮𝘃𝗼𝗿𝘆 𝘀𝘂𝗿𝗽𝗿𝗶𝘀𝗲?

#pizzafritta #friedpizza #neapolitanstyle #italiancuisine #cheftools #ricottacheese #smokedmeats #buffalomozzarella #molten #duck #bresaola #salami #artisanpizza #gourmetstreetfood #uaeeats #luxury #dubaifood #chefmade #chefcreations #foodstories #foodreels #streetfoodvibes #authenticitalian #finecooking #foodinnovation #myway #thebestway #thebestchef #pizzatime #pizzarecipe

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𝗔𝗡 𝗘𝗚𝗚 𝗧𝗛𝗔𝗧 𝗦𝗧𝗘𝗣𝗦 𝗢𝗡 𝗧𝗢 𝗧𝗛𝗘 𝗦𝗧𝗔𝗚𝗘.

No longer the side note of a meal… the egg takes the lead role.

𝗠𝗼𝗿𝗻𝗶𝗻𝗴 𝗴𝗹𝗼𝗿𝘆 leaves join as a quiet surprise. A humble green, rarely explored in fine dining, yet carrying notes of spinach with a subtle earthiness.

This dish shows how far a simple ingredient can be pushed when treated with care and technique.

👇 Full recipe in the comments.

#friedegg #creativeplating #eggrecipes #chefcreations #gourmet #platingdesign #crispyegg #culinarycreativity #chefplating #elevatedcooking #recipeshare #onstage #chefmade #creative #platinggoals #culinaryjourney #foodpresentation #omega3 #rich #foodadventure #recipereels #foodreels #ingredientes

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#Veggie Omalette
#veg #vegetarian # easy
#omelette #veggie #veggies #vegetarianrecipes #breakfastideas

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Sausage Surprise

Ingredients
Oil
6 sausage (mutton or chicken or soya sausages can be used) sliced
1 onion sliced
2 tablespoon garlic paste
Handful of cauliflower florets
Handful of broccoli florets
1/2 red pepper julienne (any colour pepper is fine)
2 chillies sliced
1 tablespoon steak and chop spice(chicken spice /barbecue spice can be used)
Freshly ground black pepper
Salt to taste

Method

Heat Oil in a wok... Fry sausage till slightly crisp... Saute the onion, chillies and garlic for 3 mins... Add the pepper, spice, salt... Mix well....

Add the rest of the veggies and saute for 2 mins.. (I like my veggies to be crunchy)

Add the sausage and mix well..Garnish with parsley (optional)

Serve hot will buttery mash or steamed veg...

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Learn to cook with one of the UK’s finest Chefs, live on www.chefbay.co.uk

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