Scallops Ceviche Amuse! Fine Dining Christmas Menu Special! Tiger Milk with Caviar & Pistachio

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Hey guys! Today is the first episode of this year's Christmas special! And we start off with a beautiful scallop amuse! It's a scallop tiger milk ceviche with pistachio, chive oil, a delicious seaweed crisp and Osietra caviar. All great recipes, so enjoy guys!
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Опубликовано:

8 июл 2024

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Комментарии : 51

@moniquevanloon4526 7 месяцев назад

What a BEAUTY!

@user-xy6tz8wh1k 7 месяцев назад

Thank you Chef!!! Stunning as always!!!

@JulesCookingGlobal 7 месяцев назад

Really appreciate it! Thank you for your support

@logikgr 7 месяцев назад

Amazing!

@georgemwaura1584 6 месяцев назад

Merry Christmas nyce and simple! !!

@troyhenrygent 7 месяцев назад

Very interesting. Great to see you sharing content again.

@JulesCookingGlobal 7 месяцев назад

Next 3 videos coming within 7 days 🙌🏼🙌🏼

@magnificalux 7 месяцев назад

Beautiful dish! Love the scallop crisp top too! The dish shows how you thought of every component in texture and presentation!

@JulesCookingGlobal 7 месяцев назад

Thanks! When I create a dish it’s always 50% flavor, 20% texture, 20% temperature & 10% looks. But texture is indeed a major factor, love crispy dishes 😅

@keepow2 7 месяцев назад

Wow relatively easy as well!

@Fchghfrbv 6 месяцев назад

Great video👍 really interesting and educational. Thanks

@marjanesfahani8338 7 месяцев назад

Wow!🤩

@JulesCookingGlobal 7 месяцев назад

Thanks!

@skywobleross5203 7 месяцев назад

🤩 wow, this looks fairly easy for a somewhat newbie

@alexskepp 7 месяцев назад

Always happy to see new stuff coming from you. Also, kudos for not being all about openly/overly promoting or selling stuff like everyone else are doing these days.

@JulesCookingGlobal 7 месяцев назад

Appreciate it! I have 5 partners and those are companies that work with the same vision I have. Every now and then we do something together, but it’s indeed super annoying to see some others promoting just to make a couple bucks… every single thing I use or promote I 100% believe in 🙌🏼

@ewendavidhendrymcgregor1920 7 месяцев назад

I've never seen it done with coconut milk instead of fish sauce before. Gonna have to try this out, sounds amazing.

@JulesCookingGlobal 7 месяцев назад

It’s super good, makes the flavor more balanced and that works perfectly with the other flavors of this dish

@inbarstrogo4073 7 месяцев назад

Awsome video and amazing dish, I have made a similar ceviche long for service, but your is totally next level, thanks for sharing everything! Also congratulations for your birthday and the birthday gift :)

@geektechmore2320 7 месяцев назад

When do you post the Christmas Menu 2023?? Can’t wait to see it. Enjoy your Christmas time !

@stef2857 7 месяцев назад

Awesome start to the Christmas menu! I would love a bit more information where to find some of the less common ingredients. For example, where do you get the fresh scallops, the cornflower and langoustines?

@jordy46682 7 месяцев назад

Stunning as always chef! What I'd love for Christmas is a Member's only Q&A session if you get some time around the baby schedule! 🙈

@JulesCookingGlobal 7 месяцев назад

Great idea! I’ll make it happen soon 🙌🏼

@Marios94 6 месяцев назад

That tiger milk looks interesting, mind if i have a go with something other then scallops. Ill let to you know how it turns out. Stunning as always.

@pandabear4321gogo 7 месяцев назад

How would you make a basic basil (or kale, or whatever) pesto, would you fold parmesean as the last step or would you put it in with all the other ingredients that you blend? Also does it make a difference when you add stems of the herbs, should it be literally zero stem or is it fine? Thanks

@fredrikbrunnhage8399 6 месяцев назад

Hey jules. Great recipies. How would you make a raspberry mousse or any other fruti mousse? Do i just switch out rhe chocolate for a coulis or what?? =)

@valentinritter9350 7 месяцев назад

Great recipe! could you use fish instead of scallops for the ceviche?

@nickr00 7 месяцев назад

Wow that looks so great!!! I may do this for my own family. For how many servings is this recipe, 10? Is there maybe any substitute for the caviar :)) Thank you for these brilliant recipes and your work!!

@mads419 7 месяцев назад

Looks great as always! Would it be possible to change the scallops for halibut or cod?

@mads419 6 месяцев назад

@JulesCookingGlobal

@leogala1402 6 месяцев назад

👍

@resatkutsal7897 5 месяцев назад

❤👌!

@PatrikGluchowski 6 месяцев назад

You’re from England right? Where on earth do you get fresh yuzu fruit from?

@gerrit4420 7 месяцев назад

hey jules :) can you tell me what size your apollo 7 pot is? thank you :)

@JulesCookingGlobal 7 месяцев назад

Hi! Here you can find a full equipment list. www.julescooking.com/equipment Have a great day 🙌🏼

@lugaretzia 7 месяцев назад

Why not use some raw fish trim in the tiger milk?

@jhoffberger 6 месяцев назад

Hey Jules. Bought the mold kit from Mold Brothers and I'm having trouble recreating the consistency of the seaweed crisp batter/dough. Mine seems fairly wet and gummy. how dry should the celeriac be? What kind of seaweed did you use? I used dry wakame that i reconstituted in water. I then squeezed out excess water and weighed 25 grams. Is this correct?

@jhoffberger 6 месяцев назад

@BARUtubbig 7 месяцев назад

Is zeekraal seaweed?

@raziel7148 7 месяцев назад

i never thought of it until you posted it. there both salt tolerant plants. i guess there are differences between seaweed and samphire/sea beans/zeekraal/salicornia/pickleweed. i'm no marine botanist.

@JulesCookingGlobal 7 месяцев назад

Hier gebruik ik inderdaad zeekraal, maar je kan ook een mooie mix van eetbare wieren gebruiken

@stetasvideo5352 7 месяцев назад

sir recipe plice

@JulesCookingGlobal 7 месяцев назад

Find a written recipe on my website www.julescooking.com 👌🏼

@rogernavas-balladares9817 7 месяцев назад

why cook the tiger milk? Leche de tigre is never cooked?

@mukund43 7 месяцев назад

With gentle heat you can extract more flavour out of the aromatics I presume. And mirin or sesame oil isn’t traditionally part of leche de tigre. So you can tell that this is his variation or his contribution to the ongoing evolution of Nikkei cuisine and flavours. Curious to try it out.

@JulesCookingGlobal 7 месяцев назад

It’s to extract more flavor from the ginger, garlic, lemongrass and lime leaf. You still keep the wonderful freshness and beautiful flavors, but this just gives it a little boost. This is just my version to combine with the delicious flavors of the other components

@logikgr 7 месяцев назад

Softens the bite from the ginger and garlic, which would complement the buttery scallops without overpowering it, giving it a cleaner finish.

@gerrit4420 7 месяцев назад

wow first :D