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Mark Jordan Recipes

from Great British Chefs

Fillet of cod with poached hen's egg, crushed Jersey Royals and chive butter sauce

This exciting cod recipe from Mark Jordan provides a quick, easy and relatively cheap meal that packs a fantastic flavour.

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from Great British Chefs

Galette of Cox’s apple and mint opaline, black butter ice cream

Mark Jordan's original idea for this dessert was to have a slant of an old classic – the apple crumble with vanilla custard – but over time it has developed into this gorgeous galette recipe with the addition of apple jelly and black butter ice cream.

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Salmon and crispy skin trout over asparagus, pearl onions, grape tomatoes, and three types of mushrooms with a lemon thyme cream sauce. Created by ProStart student, Jordan Mark. #fish #salmon #entree #recipe

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from Great British Chefs

Fillet of cod with poached hen's egg, crushed Jersey Royals and chive butter sauce

This exciting cod recipe from Mark Jordan provides a quick, easy and relatively cheap meal that packs a fantastic flavour.

from NYT Cooking

Flammekueche (Thin-Crusted Cheese, Onion And Bacon Tart)

Flammekueche (Thin-Crusted Cheese, Onion And Bacon Tart) - Recipes - The New York Times

from Great British Chefs

Honey-roasted breast of duck with griottine cherries

A collection of tasty meat recipes, including game pie, roast turkey, rabbit loin, oxtail, spice-crusted lamb rack, roast grouse, venison burgers and lamb shanks.

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from Great British Chefs

Ravioli of duck, seared langoustine tails and sherry veal jus

Confit duck-filled ravioli is served with langoustine in this elegant take on surf and turf by Mark Jordan. This recipe is an amazing way to present duck leg.