fancy

Here's what you need: lamb shanks, kosher salt, freshly ground black pepper, canola oil, medium carrots, medium white onion, celery, garlic, tomato paste, red wine, chicken stock, orange, lemon, fresh rosemary, fresh thyme, bay leaves, brussels sprouts, red pearl onion, olive oil, yukon gold potato, white pepper, unsalted butter, sour cream, heavy cream, fresh parsley, lemon, flaky sea salt, garlic, fresh chives, horseradish, orange

Elegant Braised Lamb Shank Dinner Recipe by Tasty

lb lamb shanks, 1 pound (455 g) each

kosher salt,

black pepper,

canola oil

carrots, minced, plus 1 pound (455 grams) oblique-cut

white onion, minced

celery,

tomato paste

red wine

chicken stock

orange, juiced

lemon, juiced

rosemary

thyme

bay leaves

lb brussels sprouts, halved

lb red pearl onion, peeled

olive oil,

white pepper,

unsalted butter,

sour cream

heavy cream

parsley,

lemon, zested

flaky sea salt

garlic,

fresh chives, chopped

horseradish

orange, zested

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Season the lamb shanks all over with salt and pepper.

Heat the canola oil in a large Dutch oven over medium-high heat.

Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.

Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.

Add the tomato paste and cook until it browns and is aromatic, 5 minutes.

Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.

Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.

Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.

About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.

Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.

Fold in the butter, sour cream, and heavy cream until smooth and light.

Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.

To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.

https://vid.tasty.co/output/107810/landscape_480/1536085136

The ultimate beef Wellington can seem difficult to make, but each step is actually pretty simple. After cooking the seasoned beef, brush it with mustard and store in the fridge. Then fry up some chopped mushrooms and shallots in butter before wrapping the beef in prosciutto and the mushroom mixture. All that’s left is unraveling some store-bought puff pastry and making a beautiful, woven, floral design before baking. It’s hard to cut into this masterpiece, but the taste is worth it!

Show-Stopping Beef Wellington Recipe by Tasty

beef

mustard

butter

shallots, minced

lb cremini mushroom, minced

puff pastry

eggs, beaten

Let the beef tenderloin come to room temperature. Season with kosher salt and pepper on all sides.

Add canola oil to a large pan on high heat. Once the oil is hot, add the tenderloin. Without moving the tenderloin, cook until a dark brown crust forms, about 3 minutes per side. Repeat searing on all sides, including the tenderloin ends.

Remove the tenderloin from the pan and transfer to a cutting board or wire rack and remove ties.

Brush the mustard on all sides of the meat while it’s still warm. Let the meat rest for while making the duxelle (mushrooms cooked and reduced until dry).

To the same pan, add the butter, mushrooms, minced shallot, and minced garlic over medium-high heat. Cook, stirring occasionally, until all the liquid evaporates and the mushroom mixture becomes a thick 25-30 minutes, dry-like paste. Season with salt and pepper to taste.

Remove the mushrooms from the pan and let cool completely.

Place a large layer of overlapping sheets of plastic wrap on your work surface that is twice the length and width of the tenderloin.

Lay overlapping strips of prosciutto on the plastic into an even square layer.

Spread a layer of the mushrooms evenly over the prosciutto.

Tightly and evenly wrap the tenderloin with the prosciutto, using the plastic wrap to wrap it even tighter and seal ends. Tie the ends of the plastic wrap together to hold the Wellington’s shape. Place in the refrigerator for 15 minutes.

Place a new layer of plastic wrap on the work surface and lay a sheet of puff pastry over it. Unwrap the prosciutto-wrapped beef tenderloin onto the puff pastry, wrapping until the ends meet. Cut off any extra puff pastry, making sure there is no overlap.

Wrap the puff pastry in plastic wrap, tying the ends together to form a log shape. Place in the refrigerator for 15 minutes.

Place the beef Wellington on a greased, parchment paper-lined baking sheet. Brush the surface with the beaten eggs. With a fork, score a decorative design onto the surface of the puff pastry.

Decorate with additional pastry (optional). Sprinkle with kosher salt.

Bake for 40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the beef is 135°F (57°C) for medium-rare.

https://vid.tasty.co/output/61937/mp4_640x640/1510687871

This fancy mac and cheese recipe is made with gruyere and fontina cheese for an elevated flavor profile that’s both refined and sophisticated. Topped with toasted garlic cornflakes, this gourmet macaroni and cheese is made in a single pan and requires no baking or draining.

Fancy Mac and Cheese

water

macaroni, penne or cavatappi pasta

unsalted butter (divided)

salt

black pepper

milk

cream cheese

gruyere cheese (grated)

fontina cheese (grated)

cheddar cheese (grated)

corn flakes (slightly crushed)

garlic powder

parsley (chopped)

black truffle oil (optional)

Bring a large stockpot filled with 5 cups of water to a boil. Once boiling, add the pasta and cook 8-10 minutes, or until al dente. If the pasta start looking dry, add another 1/4 cup of water, if needed.While the pasta cooks, melt 2 tablespoons of butter over medium heat in a skillet. Once melted, add the crushed cornflakes and garlic powder. Toss the cornflakes in the melted butter and toast until they’re golden and fragrant. Remove from heat.When pasta is ready, DO NOT DRAIN. The remaining pasta water will help thicken the cheese sauce. Reduce the heat to low and then, to the pasta, add the remaining 4 tablespoons of butter and the cubed cream cheese. Stir until melted and creamy. Then add the milk, salt and pepper and mix until incorporated.Remove the pot from the heat and gradually stir in the gruyere, fontina and cheddar cheese a half cup at a time. Mix until each addition is melted and a smooth before adding the next. If the sauce is thicker than your care for, add a few tablespoons of milk to thin the sauce to the desired consistency.Finally, top with the toasted garlic cornflakes and chopped fresh parsley. Drizzle lightly with truffle oil, if desired. Serve immediately.

This is our new favorite seared scallops recipe. These scallops with mushrooms are served atop a beautiful golden purée for a fantastic romantic recipe.

Scallops with Golden Mushroom Purée

olive oil (divided)

parsnips (peeled and diced)

beets

cremini mushrooms (divided)

shiitake mushrooms

potatoes

shallot

garlic (peeled)

mushroom stock (or chicken or vegetable stock)

heavy cream (plus more if desired)

Water (for thinning out the purée if desired)

turmeric

Olive oil

Salt and pepper

Extra virgin olive oil (optional,

scallops

pistachios (unsalted)

Cayenne powder

olive oil

Thinly slice four cremini mushrooms and set aside. Quarter the remaining cremini and shiitake caps.

Prepare the Mushrooms:

Preheat oven to 450ºF. As the oven preheats, prep and dice the vegetables for roasting.

Toss the vegetables (not including the 4 sliced mushrooms) with 2 tablespoons of olive oil and transfer to a baking sheet. Season to taste with salt and pepper and toss gently. Transfer the sheet pan to the oven and roast for 20 minutes, turning once halfway through. The vegetables should just begin to char and deepen in color. They will not be fork tender.

Roast the Vegetables:

In a medium pot, add the mushroom stock and the roasted vegetables and bring to a boil. Reduce heat to low and cover and cook for 20 minutes or until the vegetables are very tender and soft. If the mixture seems like it&#039;s sticking to the bottom of the pot, add a bit of water. Add the turmeric and stir to combine. Taste and season with salt and pepper.

Use an immersion blender and pulse until blended. Stir in the heavy cream and continue pulsing, adding more cream until the purée reaches your desired consistency. Keep the puree warm. You may need to loosen it up with a touch of water or cream right before serving.

Prepare the Purée:

Heat two teaspoons of oil in a small skillet over medium high until very hot. Add the sliced mushrooms and cook, stirring regularly, for about 5-6 minutes. Reduce the heat if necessary to avoid burning. The mushrooms should crisp up around the edges. Season lightly with salt and pepper. Transfer to a plate and keep warm.

Brown the Sliced Mushrooms:

Heat the 1 teaspoon of olive olive in the same skillet over medium high. Add the pistachios and cook, tossing frequently, for 45 seconds to 1 minute or until they begin to brown in places.

Transfer the toasted pistachios to a Ziplock bag and season with salt and a sprinkle of cayenne powder. Shake to coat. Using the back of your knife or a heavy skillet, lightly crush the pistachios.

Toast the Pistachios:

In the same skillet used for the pistachios, heat the 1 tablespoon of olive oil and the 1 tablespoon of butter over medium high heat until very hot and frothy and shimmering.

Add the scallops and sear for 1 minute and 30 seconds without moving. Gently flip and sear and additional 1 minute and 30 seconds. Remove from heat.

Cook the Scallops:

Divide the golden mushroom purée between shallow bowls and top with the browned sliced mushrooms from the recipe. Gently arrange the scallops on top and sprinkle with the crushed spicy pistachios. Enjoy!

To Serve:

Step up your starter game with this parfait. Guaranteed to bring a bit of class to your next occasion.

Chicken liver parfait with cafe de Paris butter

chicken livers,

(500 milliliters) milk, to soak

unsalted butter, chopped,

garlic cloves, crushed

thyme sprigs, leaves picked

red (Asian) eschalots, finely chopped

(60 milliliters) thickened cream

(80 milliliters) sparkling white wine or white wine

chives,

toasted baguette, to serve

unsalted butter, chopped

red (Asian) eschalot, finely chopped

garlic clove, crushed

tsp baby capers, rinsed, drained, finely chopped

anchovy

Dijon mustard

curry powder

lemon

tbs finely chopped flat-leaf parsley leaves

tbs finely chopped chives

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981828251001&=domain=del

5348771529001-5981828251001

Soup sips are a great idea to serve with pre-dinner drinks. Use your favourite soup recipes or try these. Any leftover soup can be frozen for up to 3 months.

Soup sips

unsalted butter

(200 grams) carrots, chopped

small (100 grams) fennel bulb, chopped

potato, peeled, chopped

milliliters cream

Pernod (optional)

onion, chopped

garlic, crushed

potatoes, peeled, chopped

1L (4 cups) chicken stock

English spinach, chopped

nutmeg

sambuca (optional)

Crusty bread, to serve

medium (200 grams) carrots, chopped

Pernod,

English spinach, washed, chopped

tsp grated nutmeg

sambuca,

Here's what you need: bone-in beef short rib, kosher salt, freshly ground black pepper, olive oil, yellow onion, carrot, garlic, tomato paste, port or red wine, crushed tomato, beef stock, dijon mustard, bay leaves, fresh thyme, water, pappardelle pasta, fresh parsley, grated parmesan cheese

Short Rib Ragù Recipe by Tasty

kosher salt, divided,

yellow onion, diced

½ cups carrot, diced

port or red wine

oz crushed tomato, 1 can

beef stock

dijon mustard

water,

lb pappardelle pasta

fresh parsley, finely chopped, for garnish

cheese,

Pat the short ribs with paper towels to remove any excess moisture, then season generously with 2 teaspoons kosher salt and 2 teaspoons pepper.

Add the olive oil to a Dutch oven or large, heavy-bottomed pot and heat over high heat until shimmering. Add half the short ribs and sear on each side until deep brown, about 7 minutes total. Remove from the pan and set aside. Repeat with the remaining short ribs.

Discard all but 1 tablespoon of rendered fat from the pot. Add the onion, carrot, garlic, 1 teaspoon of salt, and 1 teaspoon of pepper. Sauté over medium heat until the vegetables are softened, about 5 minutes.

Add the tomato paste and sauté for a few more minutes, until darkened and thickened.

Pour in the wine and use a wooden spoon to scrape any browned bits, or fond, from the bottom and sides of the pan. Reduce the liquid by half, about 15 minutes.

Add the crushed tomatoes, beef stock, mustard, bay leaves, and thyme to the pot. Stir to combine.

Add the short ribs, making sure the meat is submerged. Bring to a boil, then reduce the heat to low and cover. Simmer for about 2 hours, stirring occasionally. Add up to 1 cup (240 ml) of water as needed if the sauce gets too thick. Skim excess fat off the top as needed. The short ribs are done when the meat pulls apart easily.

Discard any bones that the meat has fallen off of, as well as the bay leaves and thyme stems. Transfer the short ribs to a cutting board. Pull out any remaining bones and discard. Using two forks, shred the meat, then return to the pot.

Add salt and pepper to taste. Simmer for 15 minutes over low heat.

Cook the pasta according to the package instructions. Plate the pasta in shallow bowls and ladle a scoop of ragù on top. Garnish with finely chopped parsley and freshly grated Parmesan cheese.

https://vid.tasty.co/output/98669/landscape_480/1529015897

Bring in the Chinese New Year with a prosperous and festive yee sang salad that is made with immense love and effort. A significant tradition, we take you step by step through the recipe and show you that it is much easier than you think!

Top 16 fancy recipes from across the web

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Top 16 fancy recipes from across the web

The most viewed fancy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Elegant Braised Lamb Shank Dinner R...

Show-Stopping Beef Wellington Recip...

Fancy Mac and Cheese

Scallops with Golden Mushroom Purée

Chicken liver parfait with cafe de ...

Soup sips

Soup sips

Short Rib Ragù Recipe by Tasty

Best Homemade Yee Sang Recipe

Roasted Brussels Sprouts And Carrot...

Paleo Tomato Galette

Smoked Salmon &amp; Avocado

Thermomix recipe: Coconut Lime Cust...

Coconut Curry Mussels Recipe

Chocolate Passion Fruit Entremet Ca...

Veggie-Packed Vegan Fried Rice

The most viewed fancy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Smoked Salmon & Avocado