Matthew Ryle

Up your omelette game with this omelette soufflé!

Omelette (1 Portion)

3 x Burford brown eggs (Clarence Court)
Salt+pepper
10g Butter

Separate your egg whites from yolks and place in separate bowls. Add the seasoning to the yolks and whisk the whites until light and fluffy.

Add 1/3 of the whites to the yolks to lighten the mix and then fold in the remaining 2/3s.

In a medium-heat non-stick pan add your butter and leave until lightly foaming. Add your eggs and leave to set with the lid on for a few minutes.

Then fold and repeat on the other side.

Flip on to a plate and brush the hot omelette with cold butter.

The proper way to make scrambled eggs

Scrambled egg (1 Portions)

3 x Braddock whites duck eggs (Clarence Court)
30g Butter
30g Crème fraiche
5g Chives
Salt + Pepper

Whisk your eggs and pour into a pan with your melted butter, stir constantly. Slowly
cook to get very small sheets of cooked egg. Once 2/3’s cooked add your seasoning
and continue cooking.

Once you have soft scrambled egg texture, turn the heat off, add the remainder of
the butter, crème fraiche and chives and stir.

Plate the scrambled eggs on a piece of fried bread and enjoy!

How to poach eggs!

2 Leghorn white eggs (Clarence Court)
60 ml Vinegar (white wine)

Bring your water and vinegar to the correct temperature (just below simmering) where you have lots of the small bubbles coming up from the bottom of the pan.

Crack the eggs into the hot water and cook for 2 minutes.

Take the cooked eggs and place in ice water to stop the cooking.

When it comes to eating, place your cooked poached eggs back into the hot water for 1-1.5mins to make them hot again. You can do your poached eggs up to a day in
advance.

This is your first bread segment: how to master the flatbread

Flatbread (4 portions)

500g ‘00’Flour
300g Water (cold) (use 2g instant yeast if you don’t have starter)
100g Starter
6g Salt

In the Kitchenaid mix flour, water, and starter and mix at speed 1 for 5minutes. Then add salt and mix for 5minutes on speed 2. Turn out into a lightly oiled container and cover with a lid. Allow the dough to prove for 4 hours at room temperature doing fold every hour (1,2 & 3).

After four hours, turn the dough onto the work bench and portion into 250gr balls. Shape each dough into tight balls and place in an oiled container 10cm apart, cover with lid or clingfilm and place in the fridge for 48 hours (can use after 24 hours if you want, but for maximum pleasure leave to ferment for 48 to 72 hours). Remove from the fridge for 1-2 hours before using.

Tomato sauce (4 portions)

1 Tin tomato
3 Garlic clove
1 Pinch oregano
Salt + pepper
50ml Olive oil

Break up the tinned tomatoes, mix well with all other ingredients.

The tastiest chicken kyiv (kiev?) you'll ever make!

Wild garlic butter (4 portions)

80g Wild garlic (washed)
100g Butter

100g Butter (soft)
35g Shallot dice
½ Lemon (juice)
Salt + pepper

If you don’t have wild garlic, skip this and mix 3 chopped garlic cloves with 200g butter, shallot and lemon.

Heat 100g of butter to 120C, pour over the wild garlic and blend for 3 seconds or until smooth.

Dice the shallot, and mix all other ingredients together until combined, place in a piping bag.

Chicken Kiev (1 portion)

1 Chicken breast
Butter (from above)
Plain flour
Egg wash
Panko breadcrumbs

Prepare your chicken breast as shown in the video, cut the breast to make a pocket for the garlic butter, be careful not to pierce the breast.

Pane the chicken breast in this order: flour – egg – breadcrumbs – egg – breadcrumbs.

Deep fry at 180c until golden or drizzle with oil and bake in the oven at 200c until nicely coloured all over.

Pomme purée (4 portions)

5 Potatoes (cooked/passed)
200g Butter
100g Milk
Salt + pepper

Start by pricking the potatoes and bake at 180C for approx. 1 hour on a bed of salt.

Push the cooked potato through a sieve, discard skins and weigh quantity of dry mash.

Add passed potato to a pan and slowly add your butter and infused milk until it’s all combined.

This is how I make the most delicious vanilla profiteroles!

Choux pastry (18 choux)

50g whole milk
50g water
5g caster sugar
Pinch of salt
50g butter (unsalted)
100g plain flour
2 eggs

In a pan melt butter with milk, water, sugar and salt.

Add flour, mix well on medium/low heat for 8min whilst constantly stirring.

Pipe and freeze your eclairs before cutting into equal sizes.

Bake at 170c for 25/30 minutes (don’t open the oven door whilst baking!)

Chantilly cream (18 choux)

250g Whipping cream
25g Icing sugar
¼ Vanilla pod (scraped)

Whisk all ingredients together until soft peaks.

Chocolate sauce (18 choux)

100g Chocolate (70%)
120ml Cream (whipping)
25g Caster sugar
25ml Water

Bring water, sugar, and cream to the boil. Pour over the chocolate. Mix until chocolate is melted. Serve warm.

never gets old! Which recipe was your favourite?

How to make the perfect French vinaigrette

Vinaigrette (350g)

60g Dijon mustard
60ml Vinegar (white wine)
360ml Rapeseed oil
1/4 Lemon juice
½ Garlic clove (small)
Salt + pepper

Slowly stream your oil into the Dijon, vinegar, lemon and garlic. Finish with a little seasoning. Or add everything to a jar and shake well to emulsify.

Green salad
Washed leaves
Vinaigrette from above
5g Diced shallot
2g Chopped chives

Add a little dressing with the shallots and leaves and mix well. Plate up and finish with chopped chives.

Stop buying your English muffins, make them instead: it's healthier & way nicer!

English muffins (8 Portions)

450g Flour (strong)
1tsp Salt
1tsp Sugar
10g Yeast (dried)
50g Butter
250g Milk (whole)

Make the milk slightly warm and melt the butter inside. Mix all ingredients well for 5 minutes with the dough hook.

Leave to prove for 20/30 minutes (until doubled in size), roll to the correct thickness using fine semolina, can cut into disks.

Leave for another 20/30 minutes and prove covered. They should double in size.

Cook over a medium heat in a flat pan. Colour each side of the muffin, if it still feels slightly raw cook in a hot oven for 5/10 minutes.