Ingredients -
18 pieces tiger shrimp Tiger shrimp, shelled and de-veined
12 pieces Bamboo skewers
1 tsp Cognac
3 tsp soy sauce
1/2 cup clarified butter
1 tsp Chili oil
2 tsp Sugar
1 cup Pea shoots
1 cup Baby bok choy
1cup Baby corn
salt & pepper to taste
mango lime salsa
Procedure -
Peel the shrimp leaving the tail on only. De vein and clean. Marinate
the shrimp in a little cognac and chili oil, salt, pepper and a pinch of
sugar. Skewer three shrimps onto each stick. Grill the shrimps on the
bar grill. Remove the husks from the baby corn, blanch and glaze with
clarified butter and season with salt and pepper. Blanch bok choy and pea
shoot and glaze with clarified butter. Season with salt and
pepper. Arrange on the plate the skewered shrimp rice and vegetables.
Serve with mango lime salsa.
Ingredients -
4 pieces Chickens breast
2 liters Chicken consommé
1/2 cup Dill
1 cup parsley sprigs, chopped
250 grams egg noodles
1 cup carrots, sliced
Procedure -
Bring the chicken consommé to a simmer with the chicken breast and dill
and gently cook the chickens. Remove chicken breast and cool down. Slice
the chicken breast and set aside. Strain the consommé and put back to a
simmer. Add the slice carrots and cook until done. Add the egg
noodles. When done,add the slice chicken breast. Garnish with parsley
sprigs and serve hot.
Ingredients -
2 tbsp butter
2 cups pumpkin, peeled, seeds removed, chopped
1/2 cup onion, white, peeled, sliced
1/2 cup celery, washed, mirepoix cut
4 cloves garlic, smashed
4 cups vegetable stock
1 liter heavy cream
salt and pepper to taste
Procedure -
Melt
the butter in a large sauce pot, add onions, celery and garlic with a
pinch of salt, sweat over medium heat for 3-5 minutes.
Stir in the pumpkin and continue to sweat for an additional 10 minutes,
taking care to not to burn. Add vegetable stock to pot and bring to a
light simmer and cook until all vegetables are tender, approximately 10
minutes. Puree soup to smooth in blender then pass it through a fine
sieve. Return the soup to the stove and bring back to the boil add in
the cream and season to taste. Ladle soup into heated bowls. Serve hot.
Ingredients -
1 cup pineapple, peeled, diced and core removed
1 cup papayas, peeled diced
1 cup mangoes, peeled diced
1/2 cup passion fruit pulp frozen
1cup orange juice
1 cup prosecco
1/2 cup port wine
1/2 cup lemon juice
mint leaves, for garnish
Procedure -
In a food blender, blend all ingredients except for lemon juice and
mint. After blended, add the lemon juice to taste. Refrigerate to chill.
Garnish with mint leaves.
Ingredients -
1/2 cup red kidney beans
1/2 cup navy beans white
1/2 cup moong daal
1/2 cup yellow split peas
1/2 cup brown lentils
2 medium size onion, chopped
3 tbsp tomato paste
1 tsp cumin, ground
2 pieces jalapeno, halved
2 tbsp butter
1/2 cup cream
2 tbsp ginger garlic paste
1/2 cup cilantro, chopped
2 medium size onion, chopped
3 tbsp tomato paste
Procedure -
Boil separately all the beans until cooked well but not overcooked. When
done, saute' onion until translucent in color. Add garlic and ginger
paste. Saute' for about one minute. Add tomato paste. Saute' until
caramelized. Add all the powder spices. Saute' until fragrant. Add in the
jalapenos. Cook for additional one minute. Add all the beans. Pour some
water to cover and bring to a boil. To finish, add cream, butter and
cilantro. Serve hot.
Ingredients -
1 tbsp vegetable oil
1 cup onion, sliced
1/2 cup leeks, white part only and sliced
1/2 cup celery stalk, sliced
1/2 cup tomatoes, sliced
4 pieces garlic cloves, crushed
1 piece dry bay leaf
1 tsp whole cloves
2 liters fresh cold water
salt to taste
Procedure -
Heat the vegetable oil in a medium heated stock pot. Saute the onion and leeks in the vegetable oil for a few minutes. Add celery and garlic and saute until translucent. Add water, tomato slice, dry bay leaf, whole cloves and salt and simmer for 30 minutes. Strain through fine strainer, pressing on vegetables to release as much liquid as possible. Cool and store properly.
Note - This stock is used primarily for vegetarian and fish items.Bell peppers should never be added to vegetables stock.
Ingredients -
1/2 cup Red wine vinegar
1/2 cup Balsamic vinegar
2 tbsp Dijon Mustard
1/2 tsp Salt
1/2 tsp Ground black pepper
1tbsp Sugar
1 cup Olive oil
1/2 tsp Chives chopped
1/2 tsp Parsley chopped
1/2 tsp Oregano chopped
1/2 tsp Basil chopped
Procedure -
Combine the red vinegar, balsamic vinegar, Dijon mustard, salt, pepper and sugar.
Gradually whisk in the oil. Adjust the seasoning with salt, pepper and sugar. Mix in the herbs.
Ingredients -
4 tbsp olive oil
1/2 cup white onion, diced
1/2 cup carrots, peeled and diced
1/2 cup celery stalk, diced
1 cup lentils, rinsed and soaked in warm water
1 piece dry bay leaf
1/4 cup fresh parsley, chopped
2 tsp white peppercorns
2 tsp kosher salt
1/2 tsp white pepper, ground
1 cup balsamic dressing
1/2 cup red bell pepper, seeded and cut into small diced
1/2 cup red onion, diced
1/2 cup green onions, chopped
1 tsp chives, chopped
fresh chervil sprigs, for garnish
6 pieces cod fillets
18 pieces turned potatoes, boiled
1 liter vegetable stock
Procedure -
Soak
lentils in warm water. In a sauce pan, heat 2 tbsp of olive oil. Once
hot, add the white onion, carrot diced and diced celery. Saute the
vegetables until just tender. Drain the lentils and add to the sauteed
vegetables. Add also the stock and the herbs. Season with 1 tsp of the
salt and some white pepper. Depend on your taste. Simmer for 10 minutes or
until lentils are just tender. Do not over cook. When done, transfer to a
bowl and set aside. Keep warm. In another bowl combine the Dijon -
balsamic dressing with the bell pepper, diced red onion, chopped
parsley, chopped green onion and chopped chives. Toss well. Add the mixture
to the lentils. Toss to combine, taste and adjust seasoning if
necessary. Keep warm until ready to serve. Marinate cod with the
remaining Dijon - balsamic dressing. Season with salt and pepper. Steam
the cod fillets according to the direction on the steamer until just
cooked through. To serve,spoon about 1/2 cup of the lentils onto a plate
or shallow pasta plate. Then put the cod fillet on top. Garnish with three
pieces boiled turned potato on the side and sprigs of chervil.
Ingredients -
1/2 cup onion, sliced
1/4 cup ginger, sliced
3 tbsp garlic, chopped
1 piece dry bay leaf
1/2 tsp whole black pepper
1/2 cup pineapple juice
1/4 cup ketchup
4 tbsp brown sugar
1/4 cup tomato juice
2 tsp cornstarch
1 cup chicken stock
Procedure -
Combine all ingredients in a sauce pan over high medium heat. Simmer to
reduce for 20 minutes. Add corn starch to adjust consistency. Season with
salt.
Ingredients -
1 kilograms pork meat, cut into strips
3 tbsp corn starch
1 cup sweet and sour sauce
1 tsp sesame seed, toasted
2 tbsp ginger, peeled and chopped
2 tbsp garlic cloves, chopped
2 tbsp sesame oil
1/2 cup bean sprout
1/2 cup bamboo shoots
1/2 cup pea pods
3 tbsp fresh coriander, chopped
1/2 cup Chinese cabbage, sliced
1/2 cup enoki mushroom
1/2 cup red bell pepper, seeded and sliced
1 cup pineapple, chunks
salt and pepper to taste, ground
2 tsp olive oil
1 cup seasoned flour
2 cups vegetable oil, for deep frying
1/2 cup baby corn, sliced
Procedure -
Wash
the pork quickly in cold water. Place the pork in a large pan and covered
with water. Add sugar and bring to the boil. Remove the pork from the
water. Place the pork onto a tray. Cool and set aside. Bring the
sweet and sour sauce to the boil and check the seasoning. Thicken if
needed. Pass the pork meat through seasoned flour. Deep fry the meat in
hot vegetable oil until crisp, this will only take about 2 minutes. Remove
from oil and place in a bowl. Add in some of the sauce with sesame seed
and toss over with the pork. Each piece of pork should be nicely coated
with the sauce. Stir fry all the vegetables with the
ginger, garlic, olive oil, sesame oil, pineapple chunks and chopped
coriander. Serve with rice.
Ingredients -
20 pieces big whole shrimps
2 pieces lime leaves
1 stick lemon grass
4 tbsp Szechuan wine
2 tsp fish sauce
1/2 tsp black pepper, ground
4 tbsp hoisin sauce
4 pieces medium size onions
1 cup seasoned flour
1 cup Moroccan glaze
1 cup chicken stock
6 cloves garlic, mashed and finely chopped
Procedure -
Clean
the lemon grass and chop finely. Remove the stem from the lime leaves
and chop finely. Smash and finely chop the garlic. Mix this with the
Szechuan wine and hoisin sauce.Season with fish sauce and
pepper. Marinade the shrimps with this mixture. Grill the shrimps
on the flat grill. Ensure that the shrimps are nicely caramelized. Set
Aside and keep warm. Bring the stock to a boil and add in the Moroccan
glaze. Season to taste. Arrange the shrimp on the plate and pour sauce on
top. Serve with fried rice.
Ingredients -
1 cup okra or lady finger,cut in half crosswise
1/2 cup onion,sliced
1 cup tomatoes,chopped
2 tbsp turmeric
2 tbsp cumin seeds
2 tbsp cayenne powder
salt to taste
Procedure -
Deep fry the okra until lightly brown and keep aside. Heat oil and add
cumin. Then add the onions and saute until golden brown. Add the
tomatoes, turmeric and cayenne powder. Cook until a thick gravy is formed
and add the fried okra. Adjust the seasoning and serve.
Ingredients -
1 cup tofu, cut into 1 inch long
1 cup carrots, cut into 1 inch long
1 cup red bell pepper, cut into 1 inch long
1 cup green bell pepper, cut into 1 inch long
1/2 cup onion, chopped
2 tsp cayenne pepper
2 tsp paprika
2 tsp cumin seeds
2 tbsp ginger garlic paste
1 cup tomato sauce
1/2 cup ketchup
salt to taste
Procedure -
Heat
the oil. Add cumin seeds. When the cumin starts to sputter, add onion and
saute until golden brown and add ginger garlic paste, cayenne pepper and
paprika. Add the carrots and when almost cooked. Add tofu, bell
peppers, ketchup and tomato sauce. Cook for a few minutes and adjust the
seasoning. Serve with naam or roti bread.
Ingredients -
5 cups watermelon,coarsely chopped, seeded and rind discarded
1 stalk lemongrass, fresh
3 tbsp shallots, freshly chopped
1 1/2 tbsp fresh ginger, peeled and finely chopped
1 tbsp garlic, finely chopped
1 1/2 tbsp olive oil
1 small Serrano pepper or hot green chili
2 tbsp lemon juice
lime zest
salt to taste
Procedures -
Puree watermelon in a blender until smooth and transfer to a
bowl. Discard 1 or 2 outer leaves of lemongrass and trim root end. Thinly
slice lower 5 to 6 inches of stalk and then minced, discarding
remainder. Cook lemongrass, shallots, ginger and garlic in olive oil in a
heavy sauce pan over moderately low heat. Stirring until pale golden
brown in color,about 5 minutes. Add about 1/3 of watermelon puree and
simmer over moderate heat. Stirring for 5 minutes. Remove watermelon
mixture from heat. Then transfer to blender along with chili, lime juice
and salt and blend until smooth. Add remaining watermelon puree and blend
briefly. Season soup with more chili, lime juice and salt if desired. Pour
soup into a strainer. Pressing on and discarding any solids. Chill soup
then serve.
Ingredients -
1 cup green apples, peeled and coarsely chopped
1 cup cucumber, peeled, seeded and coarsely chopped
1 cup unsweetened apple cider
1/2 cup brown sugar
1 tbsp cinnamon powder
1 tbsp vanilla extract
1 cup apple cinnamon flavored low-fat yogurt
1/4 cup fresh lemon juice
Procedure -
Combine coarsely chopped cucumber, coarsely chopped apples, apple cider
and sugar in a large saucepan. Bring to a boil, cover,reduce heat and
simmer for 15 minutes or until apple is tender. Let cool
slightly. Transfer apple mixture to container of an electric blender or
food processor. Cover and process until smooth. Stopping once to scrape
down sides. Combine apple mixture, lemon juice, cinnamon and vanilla in a medium bowl. Chill before serving.
Ingredients -
2 cups cranberries, fresh or frozen
1 stick Cinnamon
1/2 cup red wine
1/2 cup water
1/2 cup sugar
1/4 cup lemon juice
1/4 cup aquavit
1 liter vanilla ice cream
Procedure -
Cook
the cranberries with cinnamon, red wine, water and sugar for about 5
minutes. Add lemon juice and remove the cinnamon. Blend for a few
minutes. Strain the soup into a bowl and set on crushed ice to cool. Chill in refrigerator and just before serving pour in the aquavit and swirl in the ice cream.
Ingredients -
1 cup basmati rice
1 liter chicken stock
1 medium size onion, peeled and chopped
2 tbsp butter
2 tsp vegetable oil
1 piece bay leaf
4 pieces whole eggs
1/2 cup scallions, chopped
1/2 cup peas
fish sauce, to taste
salt, to taste
2 tsp olive oil
2 tsp sesame oil
Procedure -
Place
the rice in a large container and wash under running water. Strain and
allow to dry. In a heavy pan add the oil and the butter allow to become
hot. Add in the onions and bay leaf and cook for five minutes. Add in the
rice and saute for ten minutes. Add in the liquid and bring to the boil
and turn the heat down. This will take about ten minutes to cook. Blanch
the peas and refresh. Keep to one side for later use. Whisk the
eggs and add in some fish sauce. Prepare the eggs as for omelet. Allow to
cook in and out then remove. Once cold,take the omelet and chop the eggs
into small bite size pieces. Place a heavy pan on the
stove. Allow the pan to get hot. Pour in olive oil and some sesame
oil.When smokey add in the rice and stir fry until the rice slightly
changes color. Add in the peas and the scallion along with the eggs. Stir
in the rest of the ingredients and season to taste. Remove from the pan
and transfer on a plate and serve.
Ingredients -
2 each bay leaves, dry
1 liter chicken stock
1/2 cup Thai chili sauce
2 tbsp butter
1 cup basmati rice
1/4 cup coriander, chopped
1/2 cup shallots, chopped
1/4 cup garlic, chopped
1/4 cup garlic, sliced
1/4 cup onions, sliced
1/2 cup peas
1/2 cup baby shrimps
4 pieces whole eggs
fish sauce, to taste
salt and pepper, to taste
1/2 cup fresh beans sprout
1/4 cup spring onion, chopped
1/2 cup Chinese cabbage, sliced
Procedure -
Wash
the basmati rice. Drain and set aside. Saute the chopped garlic and
chopped shallots in 1 tbsp butter and add in the rice. Saute without
color for one minute. Add in two bay leaves and the chicken stock. Bring
to a boil and place a paper lid on top and bake in moderate oven until
cook. While waiting for the rice to cook. Whisk the eggs and season with
some fish sauce. Place in a hot non stick pan and allow to cook through
as for an omelet. Remove and allow to cool. Chop eggs into small bite
pieces. Saute the slice onions and the slice garlic in 1 tbsp
butter until they start to caramelize. Cook both until lightly
caramelize. Add the spring onion sticks. Add the cooked rice and add in
the peas along with the baby shrimps. Cook. Add chopped coriander, chopped
spring onion and beans sprout. Season with the fish sauce and the Thai
chili sauce. Transfer on a plate and serve hot. Serve with spiced Szechuan
shrimp.
Ingredients -
1 joint hickory smoked gammon
1 cup honey
2 tbsp dry sherry
1 1/2 cup pineapple juice
1/2 cup brown sugar
2 tbsp whole cloves
1 cup Madeira sauce
1 big pineapple
Poaching Liquid
1 tbsp dry thyme
1 tbsp dry rosemary
1tsp whole cloves
2 cups water
1 cup orange juice
1 medium size pineapple, skinned, no eyes
Procedure -
Top
and tail the pineapple. Cut the pineapple through the middle and lay flat
on the table. Using a sharp carving knife insert the knife blade on the
bias from the middle of the pineapple into the skin. Carve the skin of
the pineapple following the shape of the pineapple. Repeat the procedure
to the other side of the pineapple. Note that all the eyes will have been
removed and that the pineapple will be round and not square. Cut the
pineapple in half again and cut each quarter into three equal part
length wise. Place each wedge on the table and remove the core. Place
a saute pan on the stove and add half of the pineapple juice, 1 tbsp
butter and sugar. Reduce until achieve coating consistency. Place the
pineapple into the pan. Cook the pineapple until light golden in color.
Ensure to turn the pineapple on all sides. Remove and keep warm. When
serving the pineapple, cut each wedge half and dress on to the plate
standing up. Place all the ingredients of the poaching liquid
into a large pot. Add in the smoked ham and heat through 45 minutes. When
done. Remove the ham gently from the poaching liquid. Using a large sharp
knife,criss cross a pattern into the fat of the ham and on each diamond
of fat insert a stud of clove. Place the ham in a roasting tray and keep
warm. Mix the brown sugar, pineapple juice, sherry and honey
together. Pour this syrup over the ham and bake in a moderately heated
oven. Every 5 minutes the ham will need basting and closer to the end of
glazing the ham will need basting more frequently. The ham is ready when
the ham is nicely coated.About 15 minutes. The ham should be very dark in
color with a high sheen but not burn. Remove from the oven. Lift the ham
from the roasting tray and rest. Place the juices from the ham into a
small pot and slowly reduce into a thick sauce skimming any unwanted
residue. This can be added to the Madeira sauce. Only add sufficient to
flavor the sauce other wise the sauce will be to thick. Serve with roast
potato and steamed vegetables.
Ingredients -
1/2 cup butter
1/4 cup flour,sifted
1 cup milk
1 small onion,studded with 4 pieces whole cloves
1 piece bay leaf
salt and white ground pepper to taste
Procedure -
Melt the butter in a medium heated sauce pan. Remove the sauce pan from the heat and add all the sifted flour at once. Mix well. Cook the flour with butter over very low heat, approximately 2 minutes. Before adding liquid, allow the roux to cool. Scald the milk and pour it over the roux. Stir or whisk vigorously until smooth. Add the bay leaf.onion studded with cloves and adjust the seasoning. Simmer for at least 30 minutes. Add more hot milk if necessary. Strain through a cheesecloth.
