Cauliflower Parfait with Caviar – This recipe is taken from Christopher Trotter’s Book Cauliflower. (Serves 8 very small portions) Ingredients 175g raw cauliflower florets 1 medium, waxy potato peeled and cut into chunks Freshly ground black pepper Sea Salt 50 ml double cream 175g Imperial Caviar (the best you can afford!!). King’s Find Food does an […]
Banana Macadamia Nut Pancakes with Orange Butter Ingredients For orange butter 1/2 stick (1/4 cup) unsalted butter, softened 1/2 teaspoon finely grated fresh orange zest 1 1/2 teaspoons fresh orange juice 1/8 teaspoon salt For pancakes 1 1/2 cups all-purpose flour 3 tablespoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon […]
Chocolate Galette Des Rois -Thank you for this super recipe created by Angela from Patisserie Makes perfect My first recipe is a chocolate galette des rois which is traditionally served on Epiphany (6th January), I made the galette in plenty of time, but editing the photos and getting the recipe typed up meant I missed […]
Arancini, Butter, Parmesan Cheese & Mozzarella – This recipe by Chef Peter Brunel for Tinkoff Team’s athletes can be prepared in minutes but can give you the necessary energy for several hours of racing. Ingredients for 4 people: 500g or 3cups of Acquerello Rice 150g or 3/4cup of butter 80g or 1/4cup of Parmesan cheese 150g […]
How to enjoy King’s Caviar by Laura King Caviar is best served as simple as possible – using mother of pearl or horn utensils. To taste caviar: We always taste caviar on the soft cushion of the back of our hand between the thumb and forefinger. Let it rest for a few seconds and then […]
Chef Aaron Harris creates this fabulous recipe with King’s Fine Food Caviar – it looks amazing and we just had to share it. Cornish Lobster – Artichoke – Pea – Caviar
We were thrilled to see the superb selection of images Chef Andras Katona produced using the King’s Fine Food Aquitaine Caviar. They are brilliant – Thank you, Chef. ‘It is always a pleasure to use the top quality caviar. It is so good, that you do not need to add a lot of ingredients to […]
We just couldn’t resist sharing this image from Chef Fabrice, using the King’s Fine Food Oscietra Caviar. Thank you, chef. Flaked Devon Crab with velvety pea puree, ‘Chase’ vodka pearls and Oscietra Caviar, dill coulis. The first course on their current Menu Exceptionnel. ‘Reliability and the finest ingredients work hand in hand with producing superb […]
