What The World’s Best Chefs Eat At Home

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What The World’s Best Chefs Eat At Home

Words by Mr Adam Coghlan | Photography by Ms Keiko Oikawa

14 January 2016

Carne asada tacos with salsa fresca, guacamole and crema

Mr Massimo Bottura

Serves 4

Nonna Ancella's Passatelli

Ingredients:

  • 150g (¾ cup) breadcrumbs
  • 100g (½ cup) grated parmigiano reggiano
  • Pinch of ground nutmeg
  • Pinch of lemon zest
  • 1 litre (35fl oz) chicken stock
  • 3 eggs, beaten 

Method:

Mrs Elena Reygadas

Makes 24 buns

Sugar Rosemary Buns

Ingredients:

  • 1.2kg (10 cups) flour
  • 800ml (27fl oz) water 
  • 1½ tbsp salt 
  • 14g (1 tbsp) dry yeast 
  • 300g (1¼ cups) lard 
  • 300g (1½ cups) sugar 
  • Handful of rosemary sprigs, leaves picked and chopped 

Method:

Mr Matt Orlando

Serves 4

Carne Asada Tacos with salsa fresca, guacamole and crema

Ingredients:

  • 1.4kg (3lb) flank steak
  • 3 Corona beers (or other Mexican-style beer, eg Pacífico)
  • Bunch of coriander, coarsely chopped
  • 2 onions, thinly sliced
  • Juice of 5 limes
  • 4 jalapeños, sliced into rings
  • 3 tbsp salt, plus extra to taste
  • Corn tortillas, to serve
  • 6 tomatoes, diced
  • 1 red onion, finely diced
  • Juice of 2 limes
  • 1 jalapeño, finely chopped
  • ½ bunch of coriander, roughly chopped
  • 4 ripe avocadoes
  • Juice of 2 limes
  • ¼ bunch of coriander, roughly chopped
  • 1 part drained yoghurt
  • 2 parts crème fraîche
  • A splash of beer

Method:

Mr Isaac McHale

Serves 4

Mutton Biryani

Ingredients:

  • 50ml (¼ cup) vegetable oil
  • 300g (1¼ cup) mutton mince
  • 4 black cardamom pods
  • ½ tsp salt
  • 4 tsp garam masala
  • 20 or so fresh curry leaves
  • 6 onions, 3 thinly sliced and 3 finely diced
  • 50g (¼ cup) butter 
  • Large thumb of ginger, minced
  • 4 garlic cloves, minced
  • 4 tomatoes, diced
  • 2 tsp tomato purée
  • 4 green chillies, finely chopped
  • 500g (2½ cups) basmati rice, gently washed 3 times
  • 1 litre (35fl oz) hot water or stock
  • 1 tsp salt
  • Bunch of coriander, roughly chopped
  • Plain yoghurt or raita, to serve
  • 3 tsp cumin seeds
  • 2 tbsp coriander seeds
  • 2 tsp fenugreek seeds
  • ½ tsp fennel seeds
  • 6 green cardamom pods, split
  • 2 tsp black peppercorns
  • 2 tsp brown mustard seeds

  • 1 tsp turmeric
  • ½ tsp asafoetida
  • 1 clove
  • 4 strands from a mace (or scant ½ tsp ground nutmeg)
  • 2cm cinnamon stick
  • 1 bay leaf

Method:

Mr Ben Greeno

Serves 4

Spelt with roasted cabbage and prawns

Ingredients:

  • ½ white cabbage, cut in half
  • 300g (2½ cups) spelt 
  • 70g (½ cup) parmesan 
  • 100g (½ cup) seaweed butter or blend
  • 100g (½ cup) butter
  • 3 sheets of dried nori
  • 1 tbsp salted kombu
  • 120g (½ cup) cooked prawns
  • 1 lemon
  • Salt and pepper 

Method:

Mr Dave Pynt

Mulberry Tart

Ingredients:

  • 100g (½ cup) butter
  • 60g (½ cup) icing sugar
  • 20g (¼ cup) almond flour
  • Pinch of salt
  • 1 egg, beaten
  • 165g (1⅓ cup) plain flour (or cake flour) 
  • 240g (1 cup) unsalted butter
  • 240g (1¼ cups) caster sugar
  • 240g (2 cups) almond flour
  • 3 eggs, beaten
  • Large handful of mulberries, to finish
  • Honeyed Chantilly cream, to serve 

Method: