#fallow london

dry brine for a day in the fridge, ensure your oven is 500F inside, not over/under!!!

Rub with tallow/S&P/garlic&onion/hot sauce/worcestershire/Rosemary/Thyme, then stick it in the fridge or directly in heaven (NO COOLING FAN IN OVEN)!!!

Separate Ribs after cooking at 500F for 5min/Lb, turn oven off & leave it for 2hrs Creamy Garlic Spinach: Butter/Onions/Garlic/Flour/Milk/Whip Cream/Parmesan/S&P/Spinach..be sure to remove excess water (squeeze), add some milk or cream cheese if too thick..let sit & reheat just before serving.

Potato Dauphinoise Like a Chef | Fallow London

Ingredients

1.5 kg Agria Potatoes, Peeled 100 g Whole Milk 1 L Double Cream 3 Garlic Cloves, Grated 75 g Gruyère Butter Thyme Nutmeg Salt & Pepper Chives to garnish

Recipe

Preheat oven to 120°

Combine milk, double cream, thyme, salt, pepper, and nutmeg. Heat it up just before it comes to the boil.

Peel and cut the potatoes 2-3 mm thick

Rub an oven safe dish with butter, then evenly arrange the potato slices in the dish. In between each layer add the cream mixture and some picked thyme. In the middle layer, add a layer of gruyere cheese

Ensure to press the potato slices down to fully cover in cream

Bake in a Bain Marie in the oven for 2-3 hours until the potato is tender and the top is browned

Confit Garlic Puree

The 5 Ingredient Sauce that Makes EVERYTHING Better | Billy Parisi Beurre Blanc: Shallots/Vinegar/White Wine/Butter/Salt

Sweet Garlic Teriyaki Sauce

Use this sauce for stir-fries, as a glaze for wings and as a marinade, Choi writes in his cookbook.

Makes 3 1/2 cups

1 1/4 cup soy sauce 1/2 cup rice vinegar 1/2 cup orange juice 1/4 cup pineapple juice 2 serrano peppers, coarsely chopped 1/2 cup whole garlic (15 to 20 cloves), sliced 1/2 cup sugar 1/2 medium yellow onion, sliced 1/2 cup chopped scallions 1 teaspoon crushed red pepper flakes

In a medium pot, combine 1 cup water, the soy sauce, rice vinegar, orange juice, pineapple juice, serranos, garlic, sugar, onion, scallions and pepper flakes. Bring to a boil over high heat. Reduce to a simmer. Skim the scum from the surface of the liquid with a spoon. Gently simmer until the garlic softens, about 20 minutes. Remove from the heat. It's ready to use.

To store it, cool it completely, then pour into an airtight container and refrigerate for up to 1 week. You also can freeze this in clean ice cube trays: Cool the sauce completely, then strain and discard the solids, and pour it into the tray. Frozen, it'll keep for 3 months.

Ginger Ponzu Sauce

This sauce keeps for about a week and gets better the longer it sits, Choi writes in his cookbook. It will keep even longer if you remove the ginger and jalapeño. Add those in just before serving. 

Makes 1 cup

1/2 cup soy sauce 1/2 cup rice vinegar Grated zest and juice of 1 lime 1 tablespoon grated fresh ginger 1 jalapeño, thinly sliced Salt and freshly ground black pepper

In a bowl, combine 1/4 cup water, the soy sauce, vinegar, lime zest, lime juice, ginger and jalapeño. Stir to combine. Season with salt and pepper to taste. It's ready to go.

Magic Sauce

This is Choi's version of his mom's magic sauce, he writes in his cookbook. Spoon it over roast vegetables, or toss it with some rice. 

Makes about 3 cups

1 cup gochugaru 1/2 cup gochujang 1/2 cup chopped yellow onion 1/2 cup beef broth or water 6 tablespoons fish sauce 1/4 cup rice vinegar 1/4 cup toasted sesame oil 1 1/2 tablespoons chopped garlic 1 1/2 tablespoons soy sauce

In a blender, combine the gochugaru, gochujang, 1/2 cup water, onion, beef broth, fish sauce, vinegar, sesame oil, garlic and soy sauce. Puree until smooth, then it's ready to use. Keep it in an airtight jar or container and refrigerate; it'll keep for at least a month. Note that right out of the fridge, it may be a little thick; you can add a splash of water to loosen it up before using.

Is gochugaru just chili powder? No, gochugaru is not just chili powder; it is a specific type of Korean chili powder or flakes with a distinct flavor profile that includes smoky/sweet/fruity notes, unlike the blends typically found in American chili powder. It's made from sun-dried Korean chili peppers and has a vibrant red color and a flavor that varies from mild to very hot depending on the variety.

Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochugaru, glutinous rice, meju powder, yeotgireum, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. You can substitute gochujang with a mixture of miso paste (or doenjang) and gochugaru (Korean chili flakes) or another chili powder, adding sugar or honey to balance the flavor. Other options include sriracha for heat, hoisin sauce for a sweet and savory flavor, or tomato paste mixed with chili powder and a sweetener, depending on whether you need heat, umami, or both

Mustard Velouté Like a Chef | Fallow London

Yum Kai Dao (Thai Fried Egg Salad Recipe)

Yum kai dao is a quick and easy refreshing dish that’s perfect for warm summer days. This Thai fried egg salad recipe is full of healthy vegetables tossed with a spicy tangy dressing, it’s a delicious meal for any time of the day. This Thai salad with fried egg is a bit different from the classics like som tum Thai (green papaya salad) and crying tiger steak. What you’ll love about it is how easy and quick it comes together. You can serve it as a tasty breakfast, healthy lunch, or light dinner.

I chose some of my favorite fresh vegetables for this yam kai dao recipe, but feel free to customize. Any veggie that fits in a cold salad will work. This recipe is great for using up leftovers and cleaning out your fridge!

The dressing is the best part of this salad, and I make sure there’s plenty of it because you’ll want an extra spoonful here and there. It’s a perfectly balanced mix of spicy, sour, sweet, and salty that you can tweak to your liking. Thai cooking is all about adjusting flavors to suit your taste, so don’t be afraid to experiment.

Thai fried egg salad

The key to a delicious Thai egg salad is getting that Thai fried egg just right. In Thailand, sunny-side-up eggs are usually fried in A LOT of oil, almost like they’re deep-fried. This makes the edges crispy and golden brown while keeping the yolk soft and runny. Personally, I prefer to spoon a bit of hot oil over the yolk. This gently cooks the yolk and the white that covers it, making the yolk less runny – it becomes just set and creamy

Before serving, don’t forget to top your yum khai dao with fresh herbs like cilantro or freshly chopped green onions. And if you love eggs as much as I do, feel free to add an extra fried egg to your salad!

Ingredients

▢ 20 g celery, chopped ▢ 1 tomato, sliced ▢ 1/2 onion, sliced ▢ 5 g coriander ▢ 1 clove garlic, minced ▢ 3 chilies, to taste ▢ neutral oil, as needed for frying egg ▢ 3 large eggs ▢ 30 ml pickled garlic juice, see notes ▢ 7 g white sugar (omit) ▢ 15 ml fish sauce ▢ 22 ml fresh lime juice

Instructions

Cut all vegetables into bite-sized pieces, slice garlic/chop chilies.

Heat oil in a wok over medium heat. It’s important to use enough oil for deep-frying sunnyside egg. Wait until oil is thoroughly heated before next step.

Gently crack egg into hot oil. It will start to fry quickly. For a well-set yolk, spoon some of hot oil over it. Watch for edges to become crispy and golden brown. This is sign to remove egg from oil. Press egg against wok’s side to drain excess oil.

In large mixing bowl, add pickled garlic juice/lime juice/fish sauce/chilies/garlic. Stir well & taste dressing, adjust flavors to your taste if needed.

Add prepared vegetables to bowl with dressing. Next, slice or cut fried egg into bite-sized pieces add them to bowl as well. Stir everything together gently but thoroughly, then serve and enjoy!

The #1 Mushroom To Eat For Your Brain and Body! | Dr. Steven Gundry #444

Mushroom antioxidant (ergothioneine), this crosses the blood-brain barrier much better than tumeric, and is known to protect neurons & overall brain health. Mushrooms are loaded with polysaccharides, better digestion/metabolism/stronger immune defences; mushrooms are also an excellent source of soluble fibres.

What do polysaccharides do for the body? Polysaccharides can bind bile acids in the intestine to enhance its excretion, thus enabling new bile acid synthesis in the liver and consuming more cholesterol (74). Consistent results were obtained in research on xyloglucan and inulin supplementation, which increased the fecal total bile acid concentration.

[2:32] Mushrooms are loaded with spermidine, a polyamine compound, that may be one of the keys to living a long healthy life.

Spermidine is a naturally occurring polyamine found in all living organisms that is crucial for cell health, growth, and repair. It works by inducing autophagy, a cellular cleanup process that removes damaged components, and studies suggest it may promote healthy aging and extend lifespan. High levels of spermidine are found in foods like wheat germ, mushrooms, aged cheeses.

Secret Thickener: Xanthan Gum | Fallow London

Xanthan gum is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer that prevents ingredients from separating.

Eat the Plate: High Protein Chicken Salad Bowl | table diary