Michelin star chef Sam Moody creates lamb, heritage tomato and monkfish recipes

Thanks! Share it with your friends!

Close

Michelin star chef Sam Moody, from the Bath Priory hotel, creates three stunning dishes and recipes that reflect his cooking and current menu at the Bath Priory hotel.

Sam trained under award winning chef Michael Caines at Gidleigh Park in Devon https://www.youtube.com/watch?v=I6KXca5vu0E

The first dish is:

Salad of summer vegetables, heritage tomatoes, tapenade, basil. This is followed by
Crispy Brixham monkfish, spiced tomato compote, curry mayonnaise.
And then a
Loin of salt marsh lamb, smoked garlic, samphire, lamb jus.

Sam creates these dishes with his supplier Westlands WOW and uses a number of their products in the creating of these dishes.

Never miss another video please subscribe https://www.youtube.com/user/StaffCanteen

The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world’s best chefs. It’s free to register, so why not join today? http://www.thestaffcanteen.com
Come and join us here also
Twitter https://twitter.com/CanteenTweets
Facebook http://www.facebook.com/thestaffcanteen

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

Comments

jon snow says:

No thank you, look stupid…

Burg Man says:

fucking hell the pretention

Internet Explorer says:

hahahahahhaha you call this a salad…jesus christ

Damoskinos says:

Is he taking the P***

Russ Loades says:

Quite simply

Marco Bima says:

Where is the green powder on the meat?

Tim Ko says:

Pretentious

para mediccine says:

yeah hes right, its a pretty simple salad. wtf no

R. D'Ercole says:

not really impressed, and lamb was slightly over cooked and he didn't even caramelised the outside of the lamb he kept turning the lamb in the pot for no reason just let caramelised properly and make a bit of crust on the outside so that we keep the nice juice inside that's why you precoocked it into a sous vide to preserve the flavour.

GLItch Boy says:

I feel like I can stuff all that into my mouth in one go tbh

Steve Sharp says:

looks good, also its great to hear one of these chefros describing their dish without describing every ingredient as 'lovely' some lovely tomatoes etc.. very conscise. good video

kommisar says:

What was the green sauce he drizzled on the second dish, and what was the green stuff he crusted the lamb with in the third dish?

Donkey Dave says:

Is this Chinese leaf on the side?

Cody Rompalo says:

this dude loves his tomatos

LordKellthe1st says:

But where is the food?

Matt Heffernan says:

Quite simply

Dheeraj khanna says:

nice looks tasty , good work chef 

The Hobbit Fanpage says:

Sorry but these videos are sort of lifeless – look at Jamie Oliver's food tube, their chef's are so passionate, energetic etc

邓爽 says:

green on the meat is creative~

Write a comment

*


New Video Recipes on Facebook
Email
Print