JohnoMaccarthy

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Duck Breast, Dauphinoise, Chicory & Nutmeg Chocolate Jus Duck Score duck skin in a crosshatch pattern. Season generously with salt (pepper just before serving if preferred). Leave at room temperature for 20–30 minutes before cooking. Dauphinoise Peel and finely slice potatoes (2–3 mm thick). Peel and finely slice garlic. Grate Parmesan. Mix cream and milk together. Grate fresh nutmeg. Butter baking dish. Chicory Halve chicory lengthways. Trim base if needed. Prepare butter for cooking. Nutmeg & Chocolate Jus Finely dice shallots. Measure red wine. Measure stock. Grate fresh nutmeg. Chop dark chocolate into small pieces. Cold butter cubed for mounting the sauce. @Waitrose & Partners @From Our Place @HexClad #foodtok #tiktok #duck #londonfoodblogger

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AD | Hot Grill Summer with the boys. Good people, good food, good vibes. We went with juicy, flavour packed lamb koftas, spicy harissa prawns, and chicken and beef skewers. @alfez helped us put this all together using their harissa paste, shawarma seasoning mix and flatbreads, and trust me, we’ll be doing this again soon!

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#ad We had the most incredible dinner at Clap London in Knightsbridge. You need to try the Wagyu Sando and the Wagyu Short Ribs! We booked through @First Table UK The app's free to download, you pay a booking fee to secure the table, and taking the first table of the shift gets you 50% off the food bill. Food bill only, drinks are your own. Use my code JohnoMac when you sign up to First Table to unlock £3 credit towards your booking fee. Valid for 30 days from sign-up, new accounts only.
firsttable.co.uk/invite/JohnoMac

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Grilled Lobster with Garlic-Parsley Butter Ingredients: • 4 lobster tails • ½ cup unsalted butter, softened • 3 garlic cloves, minced • 2 tbsp parsley, chopped • ½ tsp salt • ¼ tsp black pepper Method: 1. Mash butter, garlic, parsley, salt, and pepper together. 2. Split lobster shells with shears, lift meat on top. 3. Grill meat-side down over medium-high heat (~450°F), 4-5 min. 4. Flip shell-side down, top with butter, grill 3-4 more min until opaque and 140-145°F. 5. Serve hot with pooled butter spooned over top.#foodtok #tiktok #lobstertail @Waitrose & Partners @HAYDesign

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Panko Tiger Prawns with orange & coriander mayo, Parmesan Ingredients — serves 4 12 large tiger prawns, peeled and deveined, tails on 100g panko breadcrumbs 50g plain flour 2 eggs ½ tsp garlic powder ½ tsp smoked paprika Salt & black pepper Oil, for frying 30–40g Parmesan, finely grated Orange & coriander mayo 150g mayonnaise Zest of 1 orange 1–2 tbsp fresh orange juice Small handful fresh coriander, finely chopped ½ tsp garlic, finely grated Pinch of salt Black pepper Optional: small pinch of chilli flakes Method Prepare the prawns: Pat the prawns dry and season lightly with salt and pepper. Set up the coating: Put flour in one bowl, beaten eggs in another, and panko mixed with garlic powder, paprika, salt and pepper in a third. Bread: Coat each prawn in flour → egg → panko, pressing the breadcrumbs on firmly. Fry: Heat oil to 175–180°C. Fry the prawns in batches for about 2–3 minutes, turning once, until golden and cooked through. Drain on a rack or kitchen paper. Make the mayo: Mix mayonnaise, orange zest, orange juice, coriander and garlic. Season to taste. Finish: Drizzle the orange & coriander mayo onto the plate, arrange the crispy prawns on top, then generously grate Parmesan over the prawns while they’re still hot.#prawns #londonfoodblogger #tiktok #waitrose @Waitrose & Partners @HexClad @Cuisinart

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DM for the recipe 😊 #foodtok #easyrecipe #dadlife #londonfood

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Korean gochuchang chicken skewers great recipe from @moribyan #londonfoodie #london #foodtok #chicken

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Steak Baguette#steak #dinner #dinnerideas #steakbaguette #londonfood

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We went to visit @kokumlondon and we weren’t disappointed. It was great meeting with the team and understanding their vision for the restaurant. Atmosphere and the dishes were awesome. Will definitely be going back. #kokumlondon #fitzandflavour #resterauntreview #London restaurants

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Grilled Whole Mackerel with Citrus Soy Dressing Serves: 2 Ingredients Mackerel - 2 whole mackerel, cleaned and gutted - Salt Citrus Soy Dressing - 60 ml light soy sauce - 60 ml fresh orange juice - 25 ml fresh lime juice - 15 ml rice vinegar - 1 tsp honey - 1 tsp sesame oil - ½ red pepper, thinly sliced - ½ yellow pepper, thinly sliced - ½ red onion, thinly sliced - 1 small red chilli, thinly sliced - 1 tsp fresh ginger, finely grated Method 1. Prepare the dressing Combine the soy sauce, orange juice, lime juice, rice vinegar, honey and sesame oil. Add the sliced peppers, red onion, chilli and ginger. Mix well and leave to infuse for 15–20 minutes. 2. Prepare the mackerel Pat the whole mackerel thoroughly dry and season lightly with salt inside and out. 3. Grill Preheat the grill to high. Place the mackerel directly onto a suitable grill tray and cook for approximately 5–7 minutes on each side, depending on the size of the fish, until the skin is crisp and the flesh is cooked through. 4. Serve Place the whole grilled mackerel onto warmed plates. Spoon the citrus-soy dressing over and around the fish, ensuring the sliced peppers and red onion are evenly distributed. Finish with a little fresh citrus zest if required.#fitzandflavour #mackerel #seafood #fish @DJI Official @WeberEurope @Soho House

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Mongolian Beef Serves 3–4 Ingredients Beef 500 g beef steak, thinly sliced 1 egg 3 tbsp cornflour 1 tbsp plain flour 1 tsp garlic powder Salt and black pepper Oil, for frying Sauce 3 tbsp soy sauce 2 tbsp oyster sauce 1 tbsp hoisin sauce 1 tbsp honey or brown sugar 1 tsp sesame oil 2 cloves garlic, finely chopped 1 tsp grated ginger 2–3 tbsp water Vegetables 1 red pepper, sliced 1 red onion, sliced 2 spring onions, sliced Fresh chilli, optional Method 1. Coat the beef: Toss the beef with the egg, then add cornflour, flour, garlic powder, salt and pepper. Coat well. 2. Fry: Fry the beef in batches in hot oil until golden and crispy. Drain. 3. Make the sauce: Mix soy, oyster sauce, hoisin, honey, sesame oil, garlic, ginger and water. 4. Stir-fry: In a hot wok, sauté the red onion and pepper for 2–3 minutes. Add the sauce and cook until slightly reduced and glossy. 5. Combine: Add the crispy beef and toss quickly to coat. 6. Finish: Add spring onions and fresh chilli. Toss for another 30 seconds and serve immediately with rice. #chinese #londonfoodblogger #mongolianbeef #fitzandflavour @DJI Official @Waitrose & Partners @Lee Kum Kee Europe

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Chargrilled Tiger Prawns Smoked Paprika & Chilli Butter, Red Pepper, Spring Onion Serves 4 Ingredients Prawns - 12 large tiger prawns, shell-on, deveined - 1 tbsp olive oil - Salt - Black pepper Smoked Paprika & Chilli Butter - 100 g unsalted butter, softened - ½ red pepper, finely diced - 1 red chilli, finely chopped - 1 garlic clove, finely minced - 1 tsp smoked paprika - ½ tsp sweet paprika - 1 tsp lemon zest - 1 tbsp lemon juice - Salt and black pepper To finish - 2 spring onions, finely sliced on the diagonal - Lemon wedges Method 1. Prepare the butter: Gently sauté the red pepper, chilli and garlic in a little butter until softened. Add the smoked and sweet paprika and cook for 30 seconds. Cool slightly, then combine with the remaining softened butter. Add lemon zest and juice and season. 2. Prepare the prawns: Pat dry, lightly coat with olive oil and season with salt and black pepper. Arrange in a single layer on a salamander-safe grill tray. 3. Grill: Preheat the salamander to high. Grill the prawns close to the heat for 2–3 minutes, turn and cook for a further 1–2 minutes, until just cooked and lightly charred. 4. Finish with butter: Brush generously with the smoked paprika and chilli butter. Return to the salamander for 30–60 seconds, until the butter is melted, bubbling and lightly caramelised. 5. Serve: Arrange the prawns. Spoon over the remaining flavoured butter and garnish with sliced spring onion. Finish with fresh citrus. @gozney #prawns #londonfoodblogger #tiktok #