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Adam Byatt
United Kingdom
Приєднався 18 бер 2024
My channel is the place where professional and home cooks and foodies alike come to learn and share skills. I’m so excited to be sharing recipes, behind the scenes footage and some of the secrets of Michelin star restaurant. Subscribe to level up your cooking.
Episode 1 of the Trinity CDP box #cooking #omelette #howtocook #cookingshorts
These are the 4 items we provide to all those who interview for the position of Chef De Partie.
1️⃣ Three egg omelette
2️⃣ Turned Artichokes
3️⃣ Fillet a Mackerel
4️⃣ Sweet pastry
The first item i’ll be showing you is the three egg omelette cooked in a cast iron pan. I love omelettes, I make them for breakfast most days when I turn up to work, often with just on their own. You don’t have to spill your’s on the side of the pan… but this is the overall process and end result we would look for.
#cooking #omelette #howtocook
1️⃣ Three egg omelette
2️⃣ Turned Artichokes
3️⃣ Fillet a Mackerel
4️⃣ Sweet pastry
The first item i’ll be showing you is the three egg omelette cooked in a cast iron pan. I love omelettes, I make them for breakfast most days when I turn up to work, often with just on their own. You don’t have to spill your’s on the side of the pan… but this is the overall process and end result we would look for.
#cooking #omelette #howtocook
Переглядів: 630
Відео
Brown's Breakfast
Переглядів 756День тому
Plating a selection of the breakfast menu only available in the Drawing room at Brown's Hotel My favourite breakfast dishes given that elegant elevation deserved of such a fine hotel. We have even made our own “Browns brown sauce”. #breakfast #chef #food
Butchery and Blanquette of rabbit.
Переглядів 2,5 тис.День тому
Butchery and Blanquette of rabbit. Rabbit butchery is pretty much identical to lamb, just smaller and more intricate. If you don’t fancy the butchery, try roasting the rabbit whole as you would a roast chicken.. Delicious and healthy meat with lots of options to braise and roast, slow cook and pan fry. Don’t miss the livers and kidneys, for me, rabbit livers are some of the best liver eating to...
The Ultimate Trifle - Simon Hopkinson's sherry trifle
Переглядів 1,9 тис.2 дні тому
The great Simon Hopkinson's sherry trifle - This was made for me at a dinner party once by a great friend (Simon was at that lunch too and was giving high praise indeed). Since then, I have never looked back. Perhaps a controversial version due to the lack jelly - which I applaud. Important to use the right sherry here, and using frozen fruit is a must, the cherry on top (or lack of).. for me i...
Delica pumpkin Hummus
Переглядів 2,9 тис.14 днів тому
Easy, beautifully spiced, Autumnal, hummus. Using these fantastic Italian, Delica Pumpkins. Just as good with a butternut squash but I thought given the time of year this would be appropriate. Happy Halloween, Happy Cooking. Recipe: SERVES: 6 INGREDIENTS 400g Chickpeas, Cooked 1 Delica Pumpkin, Flesh Scooped 1 Head of Garlic 1 Green Chilli 100g Pumpkin Seed Oil 1/2 Orange Salt Extra Virgin Oliv...
Easy Pork Crackling & Bramley Apple Sauce
Переглядів 3,8 тис.14 днів тому
Easy Pork Crackling & Bramley Apple Sauce
BEHIND THE SCENES of a MICHELIN restaurant - Trinity, Clapham, London
Переглядів 2,6 тис.28 днів тому
Here is a quick tour of the restaurant that has been my culinary home for what seems like forever. Last week we celebrated eighteen years here in Clapham. No mean feat in the ever expanding and diverse restaurant scene we are now blessed with in London. Without its people - our team, Trinity is just another building and a lovely room. Come and meet the people who make Trinity what it is today. ...
Cooking at Home - Lamb Hot Pot
Переглядів 1,7 тис.28 днів тому
Here is my Lamb hot pot, a take on a Lancashire hot pot. I made this dish week in week out Claridges Hotel as an apprentice. I loved feasting on the leftovers of this dish as a young cook and have always cooked it this way. This is genuinely us, me and Rosie cooking Sunday lunch together at home. Which I always find a wonderful way to relax and have quality time together. This dish is actually ...
Piedmont Roasted Peppers
Переглядів 1,7 тис.Місяць тому
These are my take on the classic dish Piedmont Peppers, take the anchovies away to make this vegetarian or add feta or pesto, great little Saturday lunch, or a nice garnish
Hommage to Paul bocuse - Consomme, duck liver, puff pastry soup
Переглядів 3,5 тис.Місяць тому
A Homage to the legend that is Paul Bocuse, show stopping, gastronomic indulgence in a dish. Recipe for the consommé in my feed 👇
EASIEST TASTIEST Chocolate cremosa DESSERT
Переглядів 3,7 тис.Місяць тому
Here’s my absolute favourite dessert. So simple and delivers maximum indulgence and pleasure. The sea salt and olive oil are essential, I can assure you, chocolate and olive oil is a thing.
Sardinian Salad
Переглядів 1,1 тис.2 місяці тому
My favourite salad. Hands down! This always takes me back to Sardinia with my dear friends where we first made this. Quality ingredients are always important and I often stress that, but this salad really does rely on that, especially those beans! Happy Cooking x Music from #Uppbeat (free for Creators!): uppbeat.io/t/night-drift/cruise-control License code: UV1BTGUYRMASS3BZ
How to make: A Simple Risotto
Переглядів 9 тис.2 місяці тому
Everyone has their opinion on how to make a risotto, but this is mine. Super simple, but risotto is a dish that takes time. Give yourself a full hour, its a process that involves love, care and above all, patience. I've used a cacio e pepe base for this, but you can put all sorts of flavours through it, a risotto is just a carrier for that flavour. Happy cooking x
John Dory Orzo with a Saffron Aioli
Переглядів 2,8 тис.2 місяці тому
John Dory Orzo with a Saffron Aioli
Courgette Flower & Scallop Mouse with Tomato Butter Sauce
Переглядів 1,8 тис.3 місяці тому
Courgette Flower & Scallop Mouse with Tomato Butter Sauce
Veal Sweetbreads and Cabbage balls with Morteau Sausage
Переглядів 2,7 тис.4 місяці тому
Veal Sweetbreads and Cabbage balls with Morteau Sausage
QUICK & EASY Hot Chocolate Pot Dessert
Переглядів 1,1 тис.4 місяці тому
QUICK & EASY Hot Chocolate Pot Dessert
BBQ whole trout, cooked in newspaper
Переглядів 1,3 тис.6 місяців тому
BBQ whole trout, cooked in newspaper
Chicken Primavera, cooked in a serviette - Ultimate chicken feast
Переглядів 1,8 тис.7 місяців тому
Chicken Primavera, cooked in a serviette - Ultimate chicken feast
The man made a classic Italian ragout with tomato in it, and managed to keep his jacket in pristine order! Mark of a pro, ladies and gents.
Great !
❤beautiful
Very nice job with the saddle but, what did you do with those thighs wrapped in caul fat? thats what I was waiting to see.
'yog-geert'
how long are you braising the saddle for?
That do is fusion cuisine.
What is the rabbit being wrapped in at 3:10?
😮😮😮😮
Im gonna try this for sure. the sujihiki slicer knife brand plz?
adam i love your vids but please film landscape mode if you're filming on phone! makes big difference when watching
I would love this recipe chef! With my olive oil sommelier hat on, I am intrigued as the norm is to pair similar intensity evoo and chocolate so as not to lose one or the other. Would love to make it as you suggest.
absolute beast
Insane technique
Hello Chef. Can chef explain what cooking chicken this way gives?What are the advantages and how does it differ from normal cooked chicken? I would be very grateful. P.s it looks amazing😊
This helps your sauce in the long run, also the chicken is super moist!
You arę the best
I always wince when chefs cook with aluminium foil.... The aluminium will leach into the food and is terrible for humans!
Yeah, I'm gonna go with the Michelin Star chef over your internet search...
Cheers chico u boring bastard
I've been wrapping food in aluminum foil for all my life. No wonder I'm dead.
That’s some next level butchery! , look great !🐇
Thanks 👍
Beautiful. Just lovely.
He cooks food i simply want to eat. Stunning cheffy poos
What the purpose of wine and being first?
After cooking for 230 deg for 25', how long do you cook it at 160?
depends on your pork
Pork's a bit overcooked.
disagree
@@ChefAdamByatt ok.
Do more meat recipes!
What's your pasta dough recipe?
Is it ok to eat the scallops raw within the mousse like this, or is there a final step (steaming, mild heat or anything?)
Yes the mousse is cooked along with the rest of the dish.
This is a very posh hotpot, no scrag end here
Any replacements for sherry Chef? Can't seem to find some in my country that easily.
Sadly the dish is heavily based on this, sorry!
Why not use Harvey's dry English sherry make it full english
I've just found the best results with PX sherry - actually the wrong one in the vid!
@ChefAdamByatt ok, were did you get the violets from,I can't find them online,?
There isnt anybody else close to producing quality content as much as this. The emphasis on quality ingredients and showing it doesnt have to be complicated to make great tasting food. All neatly packaged with simple, clear and concise commentry 👏🏼
Very kind, thank you. Just cooking what I love.
Would love the recipe!
Looks insane!
I was afraid you would add gelatine into cream Now I need to try this recipe
Do you buy that pork dry aged? How do you dry age prep that?
Buy it slightly aged
Hello, Chef Adam! How are you? I've heard you enjoy champurrado 😂😂. We'd love to have you visit Mexico soon to experience more of our cuisine and beverages.
Recipe?
What ratio of cream to yolks please @adambyatt?
ok, I really have to try this combination, I am hesitant but I am going to try
You won't regret
Would it be possible to get the full recipe for this, like the choc hot pot vid? : )
On it's way
@ legend 🙌🏻
Hi Chef! What books would you recommend for a beginner looking to boost home cooking and baking skills?
that looks amazing!!
Thank you
It’s a fantastic restaurant ,only been there 5 or 6 times but it always delivers and with great service. Had a roast lamb a while back and I’ve never forgotten it because I’ve had so many before and after and non compare to trinity. In fact seeing this has made me decide to book again.
That's really kind, can't wait to have you in.
Is there a link for the newsletter?
There is a link on my channel :) Also the Trinity website, thank you
You not prefer shoulder to loin?
the nutmeg 👌👌👌
Beauty chef
He just cooks food I wanna eat ❤
Adam simply stunning
the content is good but why on earth is it filmed in portrait?
Filmed for Instagram first...We're working on it
Of course this dish is incredible. He does it every time, but the moment I heard Blessed Assurance playing in the back ground I was transported to my childhood. Thanks Adam. Also…recipe is perfection. ❤