Orzotto

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.

Mussel Pot, White Wine, Shallot And Fennel

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.


 
 

 

Mediterranean Style Spiny Lobster Cake

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

Risotto Cakes with Chive Beurre Blanc

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.

Coconut And Vegetable Curry

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.

Fried Onion 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.

Black Tiger Prawn and Papaya Salpicon, Mustard Seed Aioli, Anna Potato Salad

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.

Madeira Sauce

Ingredients - 
1/2 cup shallots, sliced 
2 tbsp veg oil 
1 tsp fresh thyme, chopped 
1/2 tsp black peppercorn 
1/2 cup Madeira wine 
2 tbsp sherry vinegar 
2 cups veal stock
Procedure - 
Sweat (cook without color) the shallots in a pan with a very little oil until soft, add thyme, peppercorns, Madeira and sherry vinegar, reduce by 2/3rds Add the veal stock bring to the boil and skim. Simmer and reduce. Reduce to required consistency. Season to taste and pass through a muslin sieve.

Seared Diver Scallops In Lemon Butter Sauce

Ingredients - 
1 kg sea scallop 
1/2 cup spring onion, chopped 
1 cup red bell pepper, julienne 
1 cup clarified butter 
1 cup whipping cream 
salt and pepper, to taste 
1/2 cup unsalted butter, cut into small cubed 
2 tbsp lemon juice 
1 cups orzotto
Procedure - 
Drop the vegetable julienne
quickly in boiling salted water to soften.Drain and toss with clarified butter to glaze. Season with salt and pepper. Set aside. Keep warm. Season the scallops and sear them. Let them caramelize before  turning to cook on the other side. For the sauce. Put whipping cream in a small sauce pan. Reduce the whipping cream by 2/3. Add 2 tbsp lemon juice. Reduce the heat to low.Slowly incorporate cubed butter. Stirring while adding the butter to prevent the sauce from splitting. Serve with orzotto.

Black Olive Hash

Ingredients -
1 tbsp Olive oil
2 cups Red potatoes cut in half
1/2 cup Red onion small dice
1 cup Black olives pitted
1 cup Green beans
Procedure -
Heat the olive oil and begin to sauté the potatoes on a moderate heat. Leave them on the side of the stove to cook slowly. As they begin to brown add the onions. Continue to sauté until golden brown and crisp. Add the green beans and black olives and sauté further to remove any moisture. Season to taste. 
 

Skillet‐Fried Orange Roughy In Tomato Caper Sauce

Ingredients - 
6 pieces orange roughy fillet 
1/2 cup clarified butter 
1 cup tomato sauce 
salt and pepper, to taste 
1/2 cup capers 
2 tbsp shallot, finely chopped 
black olive hash
Procedure - In a skillet, heat the clarified butter. Season the fish and pan fried until golden brown. In remaining clarified butter, saute' chopped shallot. Add the capers until fragrant. Add tomato sauce and simmer. Pour on fish. Serve with steamed green beans and black olive hash.

Potato Gnocchi with Roasted Portobello

Ingredients - 
1 cup bechamel sauce 
1 cup mushroom stock 
2 cups portobello mushroom, cleaned and slice 
4 tbsp olive oil 
4 tbsp shallot, chopped 
4 tbsp garlic, chopped 
1 liter cream 
2 kg gnocchi mushroom
salt and pepper, to taste
Procedure - 
Clean the portobello mushroom by trimming the dark gills from under the cap and trimming the dirt from the stems. Lay on sheet pan. Mix the olive oil with the shallots, garlic and rosemary. Liberally brush the mushroom with the oil. Season well. Roast in a 375F (190C) oven until browned and cooked. Baste during cooking process if necessary. Cut into approximately 1" sliced. Cook/heat the gnocchi in boiling salted water and drain. Re-heat bechamel sauce and mushroom stock in a pan. Add potato gnocchi. Add roasted portobello and adjust seasoning with salt and pepper. Serve hot.

Thai Lettuce Wraps with Cucumber And Beansprouts

Ingredients -

1 cup roasted chili and rice wine vinaigrette 

1 kilo tofu, batons 

1/2 cup chili oil 

1/2 cup fresh ginger, minced 

1/2 cup garlic cloves, minced 

1/2 cup fresh mint, chopped 

4 tbsp lime juice, freshly squeeze 

1/2 cup shallots, chopped 

4 tbsp soy sauce 

4 tbsp rice wine vinegar 

4 tbsp brown sugar 

1/2 cup cilantro, chopped 

1/2 cup basil, chopped 

1 cup green beans, halved length ways 

1 cup cucumber, julienne 

1 cup bean sprout 

1 cup carrots, julienne 

1 cup scallion, grilled 

10 pieces rice paper wraps

Procedure - 

Cut tofu into batons. Marinade with chili oil and set aside. For the filling ingredients, mix together ginger , garlic , mint , lime juice , shallot , soy sauce , rice wine , vinegar , brown sugar , cilantro and basil. Add green beans ,bean sprout , cucumber and carrots. Fold in tofu carefully to the mixture. Check seasoning. Drop the rice rice wrap one at a time in a bowl of water. You need only a few seconds to make it soft. Do not soak it long time on water so it will not fall apart. Lay the rice wraps and put about three table spoon of mixture each wraps. Put a piece of grilled scallion on the center so it will be visible when you cut. Roll gently. Serve with roasted chili and rice wine vinaigrette.

 

Vegetable Biriyani

Ingredients - 
1 cup basmati rice 
2 pieces cinnamon stick 
1 tsp whole cardamom 
5 pieces whole cloves 
2 pieces bay leaves 
1 whole cauliflower florets, boiled 
3 pieces potato cubes, peeled and boiled 
1 piece carrot, peeled and cubed 
1 cup green peas, boiled 
1 piece onion, chopped 
2 pieces onion, sliced and deep fried until brown 
1 cup yogurt, plain 
2 pieces tomatoes, chopped 
4 tbsp ginger paste 
4 tbsp garlic paste 
2 tsp garam masala 
2 tsp red chili powder 
2 tsp cumin powder 
2 tsp coriander powder 
2 tsp turmeric powder 
salt and pepper, to taste 
1 cup fresh coriander, chopped 
1 cup fresh mint leaves, chopped 
1 cup cashew nuts, deep fried 
raita
Procedure - 
How To Cook Basmati Rice - Keep water for boiling. Add cinnamon, cardamom, cloves and bay leaves to the water. Also add vegetable oil to the water. Bring to boil. Meanwhile wash the basmati rice. Once the water comes to the rolling boil, add salt. Now add the basmati rice and cook till al dente. Strain the rice and spread it on a tray. The rice must be little under cook. 
Cooking The Vegetables - Blend the plain yogurt with the brown onions set aside. In a bowl, mix together the ginger and garlic paste and all the powders. Add little water to make a thick paste. This is to ensure that the spices do not burn when you add it to a hot pan. Heat vegetable oil in a braising pan over medium heat. Add chopped onions and sauté until lightly brown. Add green chilies, sauté for another 2 minutes. Now add the spicy paste, and cook well. When the oil starts oozing out of the onion and spice mixture, it means your spices are cooked well. It is imperative to ensure that this is done properly as it will determine the flavor profile of the final dish. If you see the mixture is getting burnt at the bottom of the braising pan, add little water. Do not burn as it will give bitter flavor to the gravy. Add the tomatoes and let it simmer to form thick gravy. Add your blanched cauliflower, potatoes, carrots, green beans and green peas. Cook till the vegetables are cooked. 
Assembling The Biriyani - In the 6 inch hotel pan, place a layer of vegetable curry. Sprinkle with chopped coriander leaves and mint leaves. Top with a layer of basmati rice. Then again, place a layer of vegetable curry on top of the rice. Sprinkle the chopped coriander leaves and mint leaves. Top with a layer of basmati rice. Like this repeat the layers till the pan is full. Put few dollops of butter. Cover with aluminum foil and bake in the oven for 10 minutes at 160 degree centigrade. Serve with raita .

Pav Bhadji

Ingredients - 
2 pieces carrots, cubed and boiled 
1/2 cup green peas, boiled 
2 pieces potatoes, diced and boiled 
1 cup cauliflower, florets 
1/2 cup green beans, boiled 
1 medium size onion, chopped 
2 medium size tomatoes, chopped 
2 tbsp ginger paste 
1 small green chili, chopped 
1 tsp red chili powder 
1 tsp garam masala powder 
1 tsp turmeric powder 
2 tbsp vegetable oil 
2 tbsp butter 
salt, to taste 
fresh coriander, for garnish 
2 medium size red onion rings, for accompaniments 
2 whole fresh lemon sliced, for accompaniments
Procedure - 
Heat oil in the braising pan. Add ginger paste and green chilies. Cook till the ginger paste starts separating. Add onions and sauté till lightly brown. Mix all the spice powders in little water to form a paste and add to the onions. Cook well until the oil starts floating on the top of the mixture. Add tomatoes and cook well. Add salt to taste. Add roughly chopped vegetables and simmer on slow heat mashing the vegetable to form a thick paste. Finish with fresh chopped coriander and butter. Garnish with coriander fresh, onion rings and lemon slices. Serve with warm, buttered and grilled buns.

Grilled Ono With Lime Butter Sauce

Ingredients - 
6 oz portion Ono 
1 cup jasmine rice 
1 cup shredded coconut, toasted 
1/2 cup coconut milk 
1/2 cup butter, cut into cubes 
1/2 cup shallot, chopped 
3 tbsp white wine 
2 tbsp lime juice 
4 tbsp parsley, chopped 
salt and pepper, to taste 
1 liter whipping cream 
2 cups chicken stock
Procedure -
Cook jasmine rice with 2 cups chicken stock and 1/2 cup coconut milk. Cook until soft and fluffy. Mix in toasted coconut and set aside.Season and grill Ono on both sides, make sure fish is cooked thoroughly. About 3 minutes on each side on a very hot grill. Melt 4 tsp butter in a sauce pan and saute shallots until translucent. De-glaze with white wine. Let reduce. Add 1 liter whipping cream. Reduce to 2/3. Add lime juice and season with salt and pepper. Add butter cubes little by little and swirl until a thick sauce is formed. Make sure the cream is not to hot to make sure that the sauce will not split. Swirl in chopped parsley. Plate coconut rice . Place fish on top of rice and spoon sauce around plate. Serve with steamed bok choy and buttered carrots. Serve hot.

Chilled Spicy Tomato Soup

Ingredients - 
4 tbs olive oil 
1 big size white onion, diced 
4 cloves garlic, chopped 
4 cups plum tomatoes, quartered 
2 tsp fresh tarragon, chopped 
3 tsp white wine 
2 tsp crushed chili pepper 
1 tsp fish sauce
Procedure - 
In a saucepan over medium heat, heat ¼ cup of the oil and sauté the onion and garlic. Add the tomatoes and simmer 2-3 minutes, until all the ingredients are tender. De glaze with white wine and let reduce slightly. Add the fresh tarragon and chili peppers and cook for 5
minutes.Transfer to a blender and puree. With the machine running, gradually add the remaining oil and fish sauce. Cover and refrigerate to chill before serving.

Caramelized Maui Onion Soup

Ingredients - 
3 cups Maui onion, peeled and slice 
1/2 cup sugar 
1/2 cup clarified butter, see recipe 
4 tbsp dry sherry wine 
4 tbsp white wine 
2 liters chicken stock 
1/2 cup Parmesan cheese, grated 
salt and pepper to taste 
2 cups sourdough croutons, diced and toasted
Procedure - 
In a large bowl, combine the onions, sugar and salt and stir to mix well. In a large heavy saucepan over high heat, heat the butter until almost smoking. Add the onions and stir until the onions begin to brown, about 3 minutes. Reduce heat to low and stir until the onions are soft and golden brown. Stir in the white wine and sherry. Return the caramelized onions to the stove and add the strained stock. Bring to a boil, reduce heat to medium, and cook to reduce to about 6 cups. Simmer for 5 to 10 minutes. Season with salt and pepper and serve with cheese and croutons.






 

Beef Burger Teriyaki Glazed Shiitake Mushroom

Ingredients - 
4 pieces (6oz) sirloin beef patties 
steak fries 
vegetable oil, for frying 
2 medium size tomatoes, sliced thinly 
2 medium size red onion, slice thinly 
1 cup shiitake mushroom 
1 cup teriyaki sauce 
1 whole head iceberg lettuce, leaves separated 
1 cup green onion, stem separated 
salt and pepper, to taste
4 buns hamburger buns
Procedure - 
Soak and boil mushrooms, remove stems and cut tops in quarters.In a pan, boil Teriyaki sauce until thickened. Add shiitake mushrooms and let cook, let additional liquid evaporate and thicken.Cook burger to desired doneness. Season with salt and pepper. Do not press down on the meat as it cooks. Follow the process and allow the burger to caramelize. Brush Teriyaki sauce onto both sides of burger during final cooking process. Cooked burger diameter should not be smaller than width of bun. Caramelize buns on flat griddle surface, do not cook more than golden brown color. Cut lettuce leaves to fit bun. Top bottom half of bun with lettuce, 2-3 thin tomato slices and red onion shavings. On top half of bun, place burger. Top with teriyaki mushrooms. Garnish with piece of whole green onion stem. Deep fry Steak fries and remove from oil, season with salt. Garnish plate with Fries.