Salade niçoise #frenchclassics Good quality tomatoes Breakfast radish Cucumber Spring onion Niçoise olives Tinned tuna Boiled eggs (8 minute) Good anchovies Picked basil Extra virgin olive oil Maldon salt Black pepper Prepare and wash all vegetables, cut to desired size. Dress with olive oil, salt pepper and plate up. Top with tuna, boiled eggs, anchovies, olives and picked basil. Drizzle with a little extra EVO for good measure. #french #salad #healthy #tuna #nicoise #tomato | Matthew Ryle
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Salade niçoise #frenchclassics Good quality tomatoes Breakfast r…
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FRENCH CLASSICS New series! Learn how to cook the most famous & loved dishes from France. #toplondonrestaurants #londonfood #french #classic #food | Matthew Ryle
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Escargots #frenchclassics Garlic butter (300g) 250g Butter 1 Bone marrow 50g Shallot 4 Garlic cloves 50g Parsley Make sure your butter is soft. Roast the bone marrow for around 5 minutes at 200C. Blend the soft butter, garlic, bone marrow and parsley until smooth, add seasoning and diced shallots and mix. Snail de Bourgogne Garlic butter Stuff the snails into their shells, top with garlic butter and roast at 200C for 4 minutes. #french #snail #escargot #garlic #butter #parsley | Matthew Ryle
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Escargots #frenchclassics Garlic butter (300g) 250g Butter 1 Bone …
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Brouillade d’œufs #eggclassics #egg #herbs #butter #french #breakfast #clarencecourt Brouillade d’œufs (2 Portions) 3 x Braddock whites duck eggs (Clarence Court) 30g Butter 30g Crème fraiche 5g Chives Salt Pepper - Whisk your eggs and pour into a pan with your melted butter, stir with the back of a fork. And slowly cook to get very small sheets of cooked egg. - Once you have soft scrambled egg texture, turn the heat off, add the remainder of the butter, crème fraiche and chives and stir. - Plat
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Œuf en gelée #Frenchclassics #french #egg #beef #jelly #herbs #tongue Clarified broth (1L) 1L Broth of choice (I’ve used the stock from my onion soup recipe) 4 Egg white 180g Mirepoix (diced carrot, onion celery) - Whisk the egg white until lightly foamed, add your diced veg and add the COLD broth. Slowly bring to the boil, the egg white will create a raft on top of the stock holding all of the impurities, leaving you with a clear stock. - Strain the clear stock through muslin cloth, making sure
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Celebrating 1 year of recipes! Get ready for my top 10 🔥 #french #classic #recipes #london #chef | Matthew Ryle
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