The Perfect Wild Garlic & Cashew Appetizer! Fine Dining Vegan Dish

Hey guys! Today we’re going to make a beautiful wild garlic appetizer! It’s a 100% vegan, so the perfect dish for any restaurant. It’s a vegan wild garlic flan with a wild garlic & lime cream, a buttermilk sauce, some beautiful marinated vegetables and delicious sourdough croutons. All great recipes, so enjoy guys!
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[@siem0510]

honestly Jules, i have been into the youtube cooking channels for quite a while now and your channel is definitely the best one out there. everything you do is so clear, your setup is so professional, footage is always on point and the dishes you make and the complexity you cook with is such a big source of inspiration for me! thank you so much for your amazing content and keep up the good work man!

[@shrimb0i]

Seriously. Such a wealth of free knowledge too. Really appreciate him!

[@dangeride]

more vegan recipes pls! absolutely loved this ❤

[@ronbar9793]

Genius ❤ Thank you very much for such an incredible vegan dish. As vegans, we don't often get the opportunity to enjoy upscale, delicious plant-based cuisine like this.

[@agustinpalomo5896]

Si beautiful!!!! I would like to see more about vegan dishes and vegan techniques!!!

[@keepow2]

Such a change from all the American multimillion views having deep frying recreating eachothers KZbin “chefs”. Very nice

[@devonka9]

More than a cooking channel, this is art, fine dining! Thank you!

[@munhozgui]

It's about time for you to showcase the beauty of the veggie kingdom, and you absolutely nailed it. Keep up the great work mate, it looks stunning!

[@emadmarwan]

I am following all your products and I just want to thank you for all of it. Great work

[@JulesCookingGlobal]

Thank you! Far too kind 🙌🏼

[@troyhenrygent]

great to try this.

[@ahmeddjeghri6879]

Art.

[@sumanthchannapatna1920]

A piece of art!

[@JulesCookingGlobal]

Appreciate the support! Means the world 🙏🏼🔥

[@clasifi1]

Sublime!

[@JulesCookingGlobal]

Thanks!

[@annhendersonfemale]

Beautiful your attention to detail is amazing

[@JulesCookingGlobal]

It was so delicious! Hope you give it a try 👌🏼

[@MT-ez5gv]

Hi Jules, I love you artistic styles. When you have your cookbook ? I am sure many of us waiting for it. ❤️

[@hoffchef3892]

Amazing work Chef 😍

[@JulesCookingGlobal]

Appreciate the support 🙌🏼🔥

[@naggymikhail2876]

That's a great dish

[@neomage2021]

yum!

[@leogala1402]

Epic!

[@GerryLewis]

Love this! How do you come up with all these ideas?

[@jules620]

Heel tof! Mice an place plateau is heel nice!!

[@JulesCookingGlobal]

Dankjewel!

[@Vinny037]

Super recept!

[@JulesCookingGlobal]

Thanks!

[@mastermasfengshui]

Your grinder looks very powerful. Which brand of grinder are you using?

[@christenzis6237]

What I'd like to see next is lamb. I haven't seen you do any lamb videos. Thanks!

[@JulesCookingGlobal]

Thanks for the suggestion! I’ll definitely look into it 🙏🏼

[@shotataguchi8370]

Wow dude

[@a.haller]

Hello Jules, first of all thanks a lot for these recipes and videos. I have one question regarding the The vegan buttermilk sauce. I have tried to this sauce with hazelnuts instead of cashews and I did not have 1 hour to let it sit so after bring them all to boil I used a food processor and sieved it. At the end I was left with a runny sauce. May I ask what can I do to have a thicker sauce if I do not have the one hour to let it sit. And what does that one hour waiting time accomplishes? Thank you so much, have a great day

[@munhozgui]

How long should you take the savory flan out of the freezer before serving?

[@AimaNideot]

Hi Jules, Thanks voor de geweldige video weer! Ik ben zelf geen kok, amper een hobbykok, maar vind het altijd indrukwekkend om te zien. Vraagje: hoe weer je wanneer de temperatuur van 65 graden is bereikt? Gebruik je een thermometer? En waar heb jij daslook gehaald? Verder lijkt het me super interessant om een video te zien over jouw proces, hoe je tot zo'n gerecht komt. Ben ook echt benieuwd hoe jouw brein werkt, want wat je creëert is pure kunst.

[@JulesCookingGlobal]

Thanks! Daslook pluk ik altijd in het bos en de temperatuur voel ik altijd met mijn hand, maar je kan het ook meten met een thermometer. Qua creëren is het altijd lastig om dat zo uit te leggen. Heb meer dan 16 jaar ervaring op hoog niveau en ik creëer al vanaf dag 1. Ervaring is mega belangrijk, maar af en toe is het net als schilderen of andere kunst.

[@AimaNideot]

@@JulesCookingGlobal Thanks voor de info! Fascinerend. Kan me er een klein beetje iets bij voorstellen. Wie weet kom je in de toekomst tot zo'n video. Voor nu, thanks voor de leuke content!

[@ericvaloschin4310]

👏👏👏

[@JulesCookingGlobal]

🙌🏼

[@DoG4cs]

Hi Jules, can you please tell from where did u get the white small carrots? I've searched on Google and I cannot find them anywhere in the UK. Thank you!

[@JulesCookingGlobal]

It's a very small normal white carrot. You could also replace it with a mild radish

[@clasifi1]

I have a question...i've always been told to "never" freeze a preparation that contains "agar" in it. Unless you want to clarify a stock. But, since you're doing it. Do you have any recommandations? In other words, how many hours can you keep it in the freezer then? At what point does the agar loses its gelification power/properties?

[@JulesCookingGlobal]

You can freeze it as long as you like, but it looses around 20% of its binding. In this chase that's actually a good thing to make the texture even more pleasant.

[@clasifi1]

@@JulesCookingGlobal Thanks !

[@pancook1008]

Jules you need to remove it from the mold out of the freezer how many minutes before serving it, so that you don't serve ice and make sure it is at the right temperature

[@JulesCookingGlobal]

You can let it defrost in your fridge and keep it covered for around a day. Or let it defrost out of the fridge, then it takes around 20 to 25 minutes. Really depends on the temperature of your kitchen as well.

[@69rikke69]

Whats the name of the small blender you always use?

[@JulesCookingGlobal]

Hi! Here you can find a full equipment list. www.julescooking.com/equipment Have a great day 🙌🏼

[@hatehaterson1761]

Is there any reason why you called that sauce buttermilk since it has no buttermilk? I'm asking because I want recipe for buttermilk sauce 🙂

[@JulesCookingGlobal]

Because in flavor and texture it's quite similar to my buttermilk sauce. This way people can connect more to it, other then calling it cashew and lime sauce 😅

[@user-yu7ly4ob6j]

Wow so beautiful

[@mabunday]

which blender do you use?

[@JulesCookingGlobal]

Here you can find a full equipment list. www.julescooking.com/equipment Have a great day 🙌🏼

[@RangarangmUzik]

Uoouuh❤️‍🔥

[@JulesCookingGlobal]

Thanks! 🙌🏼 Really appreciate it!

[@miost]

More vegan videos!

[@fernandofreire4062]

Who the hell are you? Do you work on a michelin restaurant? You made a mayo without eggs? Hows that possible, its the chickpeas? Im impressed. Im gonna learn a lot here it seens

[@naggymikhail2876]

But I think it's to look at it enough

[@gottahavecute]

W💚W🤤

[@JulesCookingGlobal]

Thanks!

[@rodrezi]

To destroy this green artwork is a sin in itself

[@bchauser5152]

I LOVE ❤ your receipts! However, I really dislike the focus on Moldbrothers… I get your working with them and I have 8-10 different moods from them. However, I ten time prefer your creations, which are possible to re target without special molds…. Just my 2 Cents.

[@darrenburke9630]

I think there's too much emphasis on leaves and decorative garnishes,these things aren't exactly delicious to eat.

[@JulesCookingGlobal]

Everything I add to a plate is there for a reason (flavor, texture, etc). Here it's exactly the same, all herbs and flowers add flavor and texture. It's the same in a salad mix, only here I place the herbs neatly instead of mixing it

[@darrenburke9630]

@@JulesCookingGlobal are you aware you're a fashion victim?

[@avatarwormette]

​@@JulesCookingGlobalWe, at cooking school in Brussels, are following your channel closely and remaking every recipe that you made. Thank you for vegan options too! ❤