Ultimate Chefs Food! Wild Garlic Focaccia With A Cod Sauce! Fine Dining Recipes
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- Опубліковано 22 кві 2024
- Hey guys! Today we’re going to make a chefs comfort food dish! Good bread and sauce! It’s a cod & wild garlic sauce with a cod loin, pickled wild garlic flowers and a wild garlic & pistachio focaccia. All great recipes, so enjoy guys!
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DO NOT STOP. Dude you're insanely good at this. This channel is going to blow soon. Keep at it bud!
Added to my bucket list.
Before I die I will cook one of the Jules’s dishes as same as he does.
this looks like it could turn out to be my most favorite dish to eat!
Could you cover how to make a sabayon, with maybe vin jaune or smoked eel or something using a siphon?
So elegant and light.. Mindyblowingly simple yet so complex. Fantastic as always!
really love your passion
This is absolutely incredible, thank you so much for this!
I've got a mass amount of wild garlic near me, untouched.
This is great!
I would love to see some ideas with wild garlic buds. I pickled some last season, delicious!
Clean and elegant, great dish Jules. Well presented!
I didn’t realize that these were garlic flowers. I have them all over my yard. Yummers. Thanks.
Can’t wait to see your result 🙌🏼
Thank you Chef Amazing work Congratulations
Wonderful!
one of your best this year!
I'm very happy to watch your videos , really nice plating the dish
Can you add links to your website where I can purchase knives that you use? I’m a beginner chef and I want to familiarise myself with good Japanese knives. Thank you for all your videos!
Just made the foccacia from this recipe and it was epic 🎉another great dish 🙌
Thanks Jules❤
Appreciate it 🙌🏼 Thank you!
Me encantan el procedimiento de cada plato que realiza ❤
Thanks chef ❤
Thanks! 🙌🏼 Really appreciate it!
My local Balkan store in the UK will have some wild garlic later this week; I hope to get some.
Dann Jules, this looks fu***** delicious
Wish I had wild garlic near me !
Hello jules.your work is amazing.can you recommend an another channel similar to your channel.thanks in advance.
How did you get started with foraging local ingredients?
Please make a video about the capers
isn't it almost rhubarb season? can you do a video about that? love rhubarb
Nice brandade
Bruh 🤤🤤🤤🤤🤤
Thanks!
Super vet Jules! Dit kan ik zelfs als amateur proberen, en ga ik ook zeker doen. :) Is die folie op 5:33 gewoon huishoudfolie of..?
Hi Jules, why doesn't your link to the written recipe doesn't open ?
It should work, this is the link www.julescooking.com/single-post/wild-garlic-focaccia-with-a-cod-sauce
❤❤❤
Do you mind sharing this secret spot?😃
Great content! Can you please tell use what is the small blender you used?
Hi! Here you can find a full equipment list. www.julescooking.com/equipment Have a great day 🙌🏼
@@JulesCookingGlobal sweet thank you
Is there any way to save the flowers for garnishing during the rest of the year?
Pickling the flowers preserves them or make wild garlic seed capers
Nice Vid as allways :) i still can't make my head up why you use this old fashion technic to soften the chalets. The Modern style is not to use oil at the beginning inset use water or white wine, broth what you like to soften the chalets ... when the liquid is evaporated you need only a few drops of oil or butter to brown or add more fluids if you don't want to brown at all ... ! cheers keep it up
Can anyone read lips? 😂 Sorry your sound cut off at the end.
But the focaccia bread really does look good!
Is there a beethoven of cooking? A genius chef that cannot taste?
Grant achatz lost his taste due to cancer. He was the Beethoven lol. He’s better now though