Ingredients -
1 cup orzo pasta
2tbsp butter
1 liter boiling chicken stock
1/2 cup green peas
1/2 cup chopped onion
Procedure -
Heat the butter in a heavy pan. Add chopped onion and saute' until
soft but not browned. Add orzo pasta. Stir to coat the pasta with
butter. Cook the pasta in butter. Stirring constantly. Add small amount of
boiling chicken stock.Cook slowly. Stirring until the pasta absorbed the
liquid. Add a second small amount of liquid and repeat the
procedure. Continue adding the stock. Wait until the pasta absorbed the
chicken stock before adding another amount. Cook until the pasta is
tender but still firm and moist. Serve hot.
Ingredients -
1 kg mussels in shell, washed and beard removed
1/2 cup shallots, sliced
1 cup fennel bulb, sliced
1/2 cup lobster stock
1/2 cup chicken stock
1/2 cup fish stock
1/2 cup white wine
1 tbs butter
salt and pepper, to taste
Procedure -
In a
medium size pot, melt 1 tbsp butter. Add sliced shallot and saute' until
translucent in color. Add the bay leaf and saute' until fragrant
released. Add mussels and cooked until all the shells are open. De glaze
with white wine. Reduced the white wine until almost dry to evaporate the
alcohol and leave the sweet taste of the wine. Add lobster stock,chicken
stock and fish stock. Add sliced fennel and simmer until the vegetable
is done. Serve with garlic croutons.
Ingredients -
1 cup potato, peeled and cubed
1 cup lobster meat, cut into small dice
1 cup white fish, poached and cut into small dice
1/2 cup mayonnaise
2 tbsp grain mustard
1/2 cup scallion, chopped
3 cloves garlic, finely chopped
1/2 cup chives, chopped
1/2 cup cilantro, chopped
1/2 cup parsley, chopped
1/2 cup white bread crumbs
4 each egg white
Procedure -
Cook the potato in boiling, salted water. Drain, dry and mash.
Add the mayonnaise and mustard.
Add the scallions, garlic, chives, parsley, cilantro and the brioche bread crumbs.
Add the diced fish, lobster meat and the minced lobster. Lightly
whip the egg whites and add. Fold everything together carefully and
season. Cook a test piece to check consistency and flavor, correct
accordingly. Form into 50 X 90g cakes. Fry until golden brown
Ingredients -
1 cup arborio rice
2 liter chicken stock
1/2 cup Parmesan cheese, grated
1/2 cup broccoli, chopped
1/2 cup green beans, chopped
1/2 cup sun dried tomatoes, chopped
1/2 cup Lima beans, chopped
1/2 cup green peas
salt and pepper, to taste
1 cup beurre blanc
2 tbsp chives, finely chopped
3 tbsp virgin olive oil
Procedure -
Cook
the arborio rice to al dente with the vegetable stock. Spread on sheet
pan and let cool. Reserve. Heat saute pan on medium heat. Add some olive
oil. Saute' broccoli, green beans, Lima beans and green peas, season with
salt & pepper. Remove from heat and let cool until able to be
handled. Mix cooled rice with vegetables. Toss with Parmesan
cheese. Add a little vegetable stock if needed. Adjust seasoning. Mold
into small patties. Cook patties on flat grill on both sides until caramelized. Heat beurre blanc and adjust seasoning. Mix in chives. Place
on plate. Top with risotto cake. Serve hot.
Ingredients -
1/4 cup ginger, chopped
2 tbsp garlic, chopped
1 cup fresh coconut, grated
1 tbsp cumin seed
1/4 cup shallot, chopped
1 tbsp curry powder
1 tsp turmeric powder
1 cup yogurt
1 tsp mustard seed
5 pieces whole dried chilies
1/2 cup red onion, cut into cubes
1 big zucchini, cut into cubes
1/2 cup red bell pepper, julienne
1/2 cup green bell pepper, julienne
1/2 cup green beans, julienne
1/2 cup carrots, cut into cubes
1 cup russet potato, cut into cubes
1 cup eggplant, cut into cubes
salt and pepper, to taste
2 tbsp vegetable oil
basmati rice
Procedure -
Place
all items into food processor and grind into paste. Except all the
vegetables. Toast mustard seeds and chilies until fragrant. Add the
coconut mixture to the pan. Add potatoes and carrot and let cook until
halfway done. Add remaining vegetables. Season. Add turmeric
powder, curry powder and cook until almost done. Removed mixture from
heat, adjust seasoning. Add yogurt and mix well. Serve with basmati rice.
Ingredients -
2 tbsp butter
1/2 cup shallot, chopped
5 cloves garlic, chopped
2 cups rice
1 liter chicken stock
1 piece bay leaf
1 tbsp vegetable oil
4 cloves garlic, sliced
1 whole onion, sliced
1/4 cup cilantro, chopped
2 tbsp Thai chili sauce
fish sauce, to taste
salt and pepper, to taste
Procedure -
Sweat
the garlic and shallots in the butter. Add the rice and stir to coat
with the butter Add the bay leaves and chicken stock and bring to a
boil. Cover and place in a 350F (176C) oven for 18 minutes or until rice
is cooked.Chill completely.
Fried rice:
Heat the oil and sauté the onions until they start to caramelize. Add
the garlic and cook both until lightly caramelized. Add the rice and
stir fry until fully heated through. Stir in the cilantro, Thai chili
sauce and fish sauce. Taste and season. Place in molds and turn out onto
the plate.
Ingredients -
12 pieces black tiger shrimp, raw
1 cup peri - peri marinade
2 tbsp vegetable oil
2 medium size papaya
1 kg baby shrimp
1 tbsp grain mustard
3 cloves garlic, minced
2 tbsp cilantro, chopped
1 cup mayonnaise
1 cup marinated potato coins
1/2 cup red radish, julienne
1/2 cup cilantro, sprigs
4 tbsp chives, chopped
salt and pepper to taste
Procedure -
Place
the deveined shrimps in a bowl and marinate with the peri peri
sauce. Marinate for at least 10 minutes. Using the vegetable oil, grill
the shrimps until cooked.
Papaya salad:
Cut the shrimps in to same size as medium dice papaya.
Add the mustard seed, garlic and cilantro.
Bind with the mayonnaise and season to taste.
Papaya garnish:
Peel the papaya. Cut in half, scoop out the seeds and reserve. Cut
medium dice. Set aside.Process the papaya trimmings to a puree, stir in
some of the seeds, set aside.
To Finish:
Arrange 6 slices of the marinated potatoes in concentric circle as per
picture.
Place a smaller ring on top of the potatoes, spoon in the papaya
mixture, lightly press down.Remove the ring and arrange two of the
cooked shrimps on top.
Garnish with red radish julienne and coriander leaves.
Squeeze 3 equal amounts of the papaya puree around the plate. Garnish
with diced papaya.
