a la capers

A la capers (pasta sauce)

Ingredients qty

Olive oil 3tsp
Onion 1no
Garlic 2no
Celery 1tsp
Herbed mixed few
Shrimp 5no
Squid few
Tuna 2tsp
Cream 2tsp
Béchamel 500ml
Parmesan cheese 3 tsp
Smoked salmon 2 slice
White wine few

Method

Heat the olive oil in a pan and sauté garlic and chopped mirepoix and add sea food and add white wine and cook it till the it gets dry and add béchamel sauce and herbs and stock and cook it finish it with parmesan cheese

This can be tossed with any pasta, and while serving top it with smoked salmon

a la caleberese

A la caleberese (pasta sauce)

Ingredients qty

Tomato concuss 500ml
Onion slice 10no
Oli9ves 10no
Capers ` 10no
Chilly flakes 1 tsp
Garlic cloves 1 tsp
Chicken 100gm
Parmesan cheese 2tsp
Parsley few
Red wine few


Method

Heat the olive oil in the pan and add onion, garlic, chilly flakes and sauté it and add olives and capers and chicken and reduce it in the red wine and add tomato concuss and allow it to cook finish it with some fresh basil ,

This is the sauce it can be tossed with any pasta, and garnished with parmesan silver and serve

kozhi rasam

Some traditional south Indian dishes

Kozhi rasam (chicken spicy flavored soup)

Chicken bone 1 kg
Tomato 2 kg
Coriander seeds 250 gm
Pepper corns 100gm
Fennel seed 50 gm
Garlic 100 gm
Onion ½ kg
Cinnamon sticks few
Cilantro few
Turmeric powder few
Chi;;y powder few
Gram masala powder few

Method

Crush the coriander seed and garlic
Heat the oil and add all the spices and sauté it and add washed chicken bones and tomato and cook it add the powder spices and cook it till it lives the water from the bone and add water and boil it and simmer it for 1 hour and remove it and strain it in the fine strainer and finish it with lemon juice while serving

sambar rice

Sambar rice (typical madras dish)

Coriander seed 200gm
Grated coconut 2 no
Bedige chilly (dry) 200gm
Cinnamon sticks few
Turmeric powder few

Toor dhal 1 kg
Rice 1 ½ kg
Ghee 200gm
Tamarind juice 50ml

Method

Boil the toor dhal with turmeric powder
Grind all the species and mix it with the tamarind juice
Then add the species juice mixture in the toor dhal and allow it to boil
After boiling add the rice and cook for few minute and put it for dumFinally add fried cashew nut and curry leaf

assorted sushi

For vinegar sushi rice

Rice Japanese 4cup
Water 4 cup

Sushi rice vinegar

Rice wine vinegar 1 cup
Mirin 1 cup
Sugar 5 tsp
Kosher salt 1 tsp
Bonito flakes few
Dashy 1 tsp
Sake 1 cup

Wash the rice
Cook the rice in the rice cooker
Make the sushi vinegar; add this to the hot cooked rice 6:1 ratio
Don’t refrigerate, try to use before it comes cold

Pickling juice

Water ¼ gallon
Rice wine vinegar ½ gallons
Brown sugar 2 cups
Kosher salt ½ cup
Cinnamon sticks 4 no
Star anise 4 no
Bay leaf 6 leaf
Pepper corn black 15 ea

Method

In a thick bottom pan put all the ingredients and bring to boil
Reduce the heat &let it simmer for 10 min
Remove it allow to cool

Mushroom avocado and cream cheese maki roll

Cream cheese long baton assorted prepared mushrooms preserver in the pickling juice
Avocado batons
Spread the sushi rice on the nori sheet on the sushi mat. Apply wasabi , place cream cheese mushroom and avocado on the rice in the centre and roll ensuring all ingredients are firmly held. The diameter should be 2 inch

This is the basic this can be stuffed with carrot , cucumber, crab meat, mackerel, salmon, tuna, asparagus, beans, and octopus and named as maki roll

Salmon nigiri

Salmon –de skin- , trim and remove the belly, cut the salmon i9nto 1 ½ inch square strips, and season it with crushed pepper and pickling juice
Take the nigiri mould, a small rectangular mould; make the sushi rice shape with help of the mould
Place the salmon on nigiri. Balance it and tie it with the nori sheet ribbon

Uramaki roll

It is slight different than maki roll , first place the rice on the sushi mat apply wasabi and the nori sheet and stuff with your choice,
After rolling coat the roll with black and white sesame seed
Some classical sushi are


Cucumber wrapped mackerel
Shrimp nigiri with toasted sesame seed
spicy ahi tuna nigiri
grilled octopus maki roll
grilled Portobello mushroom nigiri

broiled lobster

Broiled lobster with white wine froth


Ingredients qty
Lobster tail 400gm
Olive oil few
Butter melted
Orange 1no
White wine 50ml
Egg yolk 1no
Crushed pepper few
Sea salt few
Cherry tomato few
Per nod 50ml

Method

Marinate the lobster with crushed pepper and olive oil
Grill it on the griller; make sure it is not over cooked
Brushed it with melted butter while serving

For froth
Take a white wine and egg yolk and add per nod to it and whisk it heavily
Till it forms a froth consistency and season it

For orange crisp

Slice the orange and place it in butter sheet and put in microwave oven for 20 min at medium heat or till it gets crispy

stuffed squid

SALM STUFFED SQUID WITH SMOKED ON AND POTATO RILET

INGREDIENTS QTY

SQUID WITH HEAD 4 NO
POTATO BOILED 2NO
ONION 1NO
CELERY 1NO
CARROT 2NO
SMOKED SALMON 2 THIN LAYERS
CUCUMBER FOR GARNISH
EGG 1NO
PARSELY FEW
CRUSHED PEPPER CORN FEW


METHOD

BLANCH THE CARROT, GRATE IT
STUFF THE CARROT IN THE SOUID TAIL
MAPINATE IT AND GRILL IT ON THE FLAT TOP
MARINATE THE HEAD AND GRILL IT SETERATELY
MASH THE POTATO FLAVOUR IT BIND IT WITH EGG AND GRILL IT ON THE FLAT TOP(POTATO RILLET)
PLACE THE SMOKED SALMON AS SHOWEN IN THE PICTURE
THEN SLICE THE SQUID SERVE IT AS SHOWEN IN THE PICTURE

marinated tuna carppachio

Tuna marinated, and served with civiche dressing

Ingredients qty

Yellow fin tuna 50gm
Cheviche salad 50gm
Bread croutons 1 slice
Lettuce for salad
Oyster sauce and ginger dressing
Boiled egg 01no

Method
Marinate the tuna over night with, sesame oil, oyster sauce, chopped ginger, and crushed pepper
Make a cheviche salad
Make a green salad with the lettuce
And serve as shown on the picture

stuffed lettuce and cabbage (oriental style)

Stuffed lettuce and cabbage


Ingredients qty

Ice burg 01 no
Chinese cabbage, or bokchoy 01 no
Ginger 01no
Onion 01 no
Chives few
Peanuts 50gm
Ice cold water 100ml
Garlic sauce 100ml
Scallions 2no
Capsicum 1no
Sesame oil 50ml

Method

Blanch the lettuce and cabbage and allow it to remain in the cold water
Shred the bokchoy and cut remaining vegetable into juliennes,
Heat the oil sauté the veg add the garlic sauce and pea nut
Remove the lettuce and cabbage from the water and allow it to dry
Place the lettuce and cabbage one top of the other and keep the mixture in the center and roll it
This can be served cold, or steam it just for 2 minutes ands serve

salferino soup

Salferino soup

Ingredients qty

Potato 1no
Bell peppers 01no
Carrot 1no
Tomato 1no
Garlic cloves 02no
Onion, celery, leeks 2no
Bay leaf few
Thyme fresh few
Pepper corn whole few
Lemon 01no
Sea salt few
Saffron to garnish
French loaf for toast
Herbed butter for toast

Method

Boil all the ingredients in the veg stock and remove the bay leaf, pepper corn and thyme and grind it in the blender and pass through the strainer, and re boil it check the soup consistency and finish it with the lemon juice.

While serving garnish with saffron and potato balls and herbed croutons

spinach crumbeld balls

Globe epinarde

Ingredient qty

Spinach 1 bunch
Fresh bread crumb 5 slice
Potato 02no
Globe grapes 10no
Coconut powder ½ kg
Tobacco few
Seasoning few

Method

Cook spinach and mix it with bread crumb and mash potato and season it with some flavoring agent coat it with coconut powder and deep fry it and cut it into ½ and serve it with maple sauce

Maple sauce:

Maple syrup + vinegar + tobacco

pork rib

Pork rib with choice of sauce (maple, orange mustard, pineapple couli, red pepper couli, pomoderi mustard, bbq)

Ingredient qty

Rib 02
Thyme 1 bunch
Crushed pepper few
Garlic few
Salt few

Method

Marinate the rib seal it on the grill and braise it in the stock at slow temperature
At 200f for 2 hrs make sure the pork is well done
Glaze it with sauce heats it under salamander and serve

for sauce
The main ingredient lies on the name. And it’s your wish how you make it

braised lamb rack

Lamb rack with velorie sauce

Ingredients qty

Lamb rack 2no
Crushed pepper corn 2tsp
Salt few
Mustard grainy 2tsp
Volute 2 cup
Tomato puree 1 cup


Method

Marinate the rack and seal it on the flat top
Make the sauce using volute, tomato puree and mustard and seasoning
Cook the sealed rack in the sauce
Serve it with choice of bread or herbed rice and steamed vegetable

celery consome

Heart of celery consume

Ingredients qty

Celery sticks 1bunch
Bay leaf few
Garlic 2 cloves
Onion ½
Carrot ½
Pepper corn few
Salt few
Butter ½ tsp

Method

Cut all the veg and sauté it in the butter and add cold water or stock allow it to boil and simmer it for ½ hrs
And strain it with muslin cloth and serve it with toast

trotline st germane

Trotline st germane


Ingredients qty

Flour 100gm
Egg 02no
Olive oil 5tsp
Saffron water 2tsp
Water 2tsp
Green peas 50gm
Green peas puree 100ml
Parmesan cheese 50gm
Goat cheese 50gm
Cream 25ml
Seasoning to taste
Cloves and nutmeg powder few
Asparagus blanched 2 sticks

Method

Combine flour, egg, oil, and saffron water, make a dough consistency allow it to rest for few minute
Then make thin sheet out of it, cut it into desired shape as you like
Stuff the pasta with goat cheese
Them mash the boiled green peas, season it and keep aside
Make a sauce with peas puree and cream, and parmesan cheese, cloves and nutmeg powder
Then blanch the pasta serve it on the bed of mashed green peas and sauce Garnished with fried spinach and asparagus

roasted potato and garlic soup

Roast potato and garlic soup

Ingredients qty

Potato 01no
Garlic 03 cloves
Onion 01no
Celery, leeks 01 no
Thyme few
Pepper corn 2 tsp
Bay leaf few
Rock salt few

Method

Roast the garlic and potato in oven by marinating it with thyme and oil and crushed pepper ,make the stock using the remaining ingredients, and strain the stock ,remove the roasted potato and garlic and blend it and add to the stock and cook it check the consistency, season it and finish it with fresh cream before serving

Can served with thyme toast

variety of pesto

Variety of pesto


(Olive, wall nut, basil, sun dried tomato, mint , parsley, cilantro, and thyme & anchovy)

Method
All the main ingredients are base
Grind with garlic cloves, olive oil, pine nuts, parmesan cheese and seasoning

variety of pesto

Variety of pesto


(Olive, wall nut, basil, sun dried tomato, mint , parsley, cilantro, and thyme & anchovy)

Method
All the main ingredients are base
Grind with garlic cloves, olive oil, pine nuts, parmesan cheese and seasoning

roasted pumpkin and pine nut soup

Roasted pumpkin and pine nut soup

Ingredient qty

Pumpkin ½ no
Pine nut 20 no
Chilly flakes 2 tsp
Herb 2 tsp
Mire poix few
Basil pesto 2 tsp
Cream 2 tsp
Salt and pepper crushed few

Method

Marinate the pumpkin and pine nut with all flavoring agent and roast it few minute and sauté it in a pan with veg and add stock
Then blend it check the consistency finish it with cream while serving
Garnish it with roasted pine nut and thyme

manicotti

Baicartini or manicotti

Ingredients qty

Zucchini 1no
Carrot 01 no
Spinach 19 leaf
Mozzarella ½ no
Tobacco 2 tsp
Oregano few
Seasoning to taste

Method

Make a thin slice of the entire ingredient and marinate it and grill layer and roll it into a cylinder shape and micro wave and serve

Sauce
Tomato based sauce and parmesean marbles

bacon and sasuge kebab

Bacon and sausage kebab


Ingredients qty

Bacon 02
Sausage 02no
Onion 1/2no
Coriander leaf few
Jalapeño 03no
Ginger garlic 01 no
Egg 01
Bbq sauce 5tsp
Seasoning to taste
Fresh bread 2no

Method

Make a fine smooth paste
Of bacon, sausage, and remaining items ,bind with fresh bread crumbs &egg and put it in the oven for about 15 min at 180c and remove it and grace it with bbq sauce & serve with ice burg lettuce and coriander leaf

stuffed tenderloin

Stuffed tenderloin rapped with bacon

Ingredients qty

Beef fillet 300gm
Bacon 10 slice
Broccoli 1 bunch
Carrot 01no
Crushed pepper corn 2tsp
Red wine 1cup
Butter 2tsp

Method

Make flat sheet out of fillet, marinate it, and stuff it with half blanched broccoli and carrot and chop it
The roll it and wrap it with bacon and tie it in the oven pre heat at 180c for 15 min
Then take out and remove the thread
Then slice the steak and serve it with red wine reduction

coconut and ginger rice

giger and coconut rice

Coconut, ginger and raisin rice

Can be served as a complement for any pork and turkey


Ingredients qty

Short grain rice 250gm
Garlic peeled 2 no
Ginger 2 no
Coconut fresh 1no
Raisins few
Saffron few
Mint leaf few
Cardamom few
Cloves few
Sugar few
Salt few

Method

Sauté all the ingredients add rice and water cook it in the steamer

flanf steak roll with cucumber salad in yougart sauce

Flank steak with cucumber salad roll; in yogurt sauce

Ingredients qty

Beef fillet 300gm
Dijon mustard 2 tsp
Cucumber 2no
Yogurt 100ml
Cilantro ½ bunch
Peppers green, red 1 no
Tomato 2no
Crushed pepper corns 2tsp
Lemon juice 2tsp

Method
Marinate the steak with Dijon; grill it till it gets into medium done
Then slice the steak make sure it is medium
Make a salad; cut all the vegetables in juliennes
Give a lemon dressing to the salad
Place a little amount of salad in the centre of the flank steak and roll it and poke it with tooth pick and roll the beef in the crushed pepper corn and serve

Make a yogurt dressing as you wish and serve separately (dressing can be sweet or sour or spicy as you wish)

ahi tuna cubes marinated in japanese style

Marinated raw tuna cubes, ahi tuna

Ingredients qty

Yellow fin tuna 1 fillet
Scallions 2no
Alfa sprouts few
Sunflower seed sprout few
Ginger juice 3tsp
Soya sauce 3tsp
Oyster sauce 3tsp
Sesame oil 3tsp
Sea salt, pepper corns few

Method

Make an even dice of tuna
Make a dressing with all the sauce and salt and oil
Marinate the tuna overnight
While serving just fold it with all sprouts, and crushed pepper corns

Serve it with herb salad

This is basically a Japanese dish

tuna roll with braised celery salad

Tuna roll, with braised onion and celery salad

Ingredients qty

Yellow fin tuna 1 fillet
Celery sticks 1 bunch
Pesto 50gm
Onion (red, white) 1 no
Balsamic vinegar 10ml
Seasoning few

Method

Make a thin shit of fellow fin tuna
Apply pesto and seasoning
Place the braised celery in the center
And roll it with silver foil
Cook it in oven or steam it
While serving glace it with balsamic reduction

Braise the onion and celery in the stock at slow heat
And serve it as a salad, sprinkle it with balsamic reduction

chicken bbq sizeler

Chicken sizzler, in a skewer

Ingredients qty
Chicken thigh 300 gm
Scallions 4 no
Bbq sauce 1cup
Butter 50gm
Lemon 2no
Crushed pepper 1tsp
Salt 1tsp

Method
Marinate the chicken with the sauce and the scallions
Poke it in the skewer
Grilled in the griller ,
Serve it with some salad

grilled tilapia

Grilled tilapia with, cheviche, mango salsa and Sicilian sauce, parmesan crisp

Ingredients qty
Tilapia 2no (8oz)
Cheviche 50gm
Tomato sauce 50ml
Olives few
Capers few
Gherkins few
Parmesan powder 50gm
Cream cheese few
Mango salsa few
Mint few
Anchovy few
Lemon juice
Seasoning few

Method
Marinate the tilapia
Grill it on the flat top


For sauce
Blend tomato sauce, olives, capers, gherkins, mint, and anchovy to a fine smooth paste

For mango salsa
Chop semi raw mangoes, chop the mint
Mix all this in the lemon juice and crushed pepper
Serve the salsa on top of the fish and in separate bowl

For parmesan crisp
Spread the powder in a omelet pan evenly, cook it in a slow heat till it get melted
Then allow it to cool and remove it and make it into desired shape

For assembly
Shown in the picture

roasted duck brest with beet,orange wedges and raisin sauce

Roasted duck Brest with beet, orange wedges and raisin sauce

Ingredients qty

Duck breast 2no
Vegetable oil 100ml
Rosemary few
Kosher salt few
Crushed pepper corn few
Beet root 1 no
Orange fresh 1no
Raisin 10gm
Red wine 50ml
Sugar few
Red wine vinegar 5tsp
Lavash bread to garnish
Herb oil few
Chilly flakes few

Method

Marinate the duck breast with oil, rosemary, and seasoning
Grill the breast on the flat top, on skin side till it gets crispy, cook it at slow heat
Then cook it in the oven at 250f for 7 min
Then slice it while you r serving

For sauce

Reduce the red wine, sugar and vinegar
When it comes to half add raisin and finish it

For braised beet root

Take the beet root in a pan add red wine, stock (veg) and sugar , braise it at slow heat of 200f for 2hr , cook the beet with the skin ,so colors doesn’t get changed

Once it is cooked peel the skin cut it into desired shape

For assembly

As shown in the picture

steamed salmon

Steamed salmon, pineapple compote, goat cheese

Ingredients qty
Salmon fillet 300 gm
Pine apple 1 no
Sugar 100gm
Cloves few
Haricot avert 30gm
Goat cheese few
Better 50 gm
White wine 50ml
Salt and crushed to taste
Spaghetti 2 no to garnish
Red and green peppers 1 no
Chives few
Parsley few
Lime 1 no
Cherry tomato 5 no
Cardamom few
Lemon juice ½ cup

Method
Steam the salmon fillet, with butter and seasoning, with out skin
Make sugar syrup with, lemon juice, cloves and cardamom
Cook the pine apple slice in the syrup, and then cool it
Cook the haricot as your wish,
Make a butter wine sauce, finish it with fresh cream
Then make your own presentation

Salmon can be glazed with Soya sugar syrup before steaming, base can be changed into broccoli if you wish, and spaghetti can be made into any shape as you wish

chickem nori roll, pumpkin pilafand bamboo shoots

Chicken nori roll, with pumpkin pilaf, vegan crudités and bamboo shoot

Ingredients qty
Chicken minced 500gm
Red and green peppers 1 no
Cilantro 1 bunch
Cumin powder 1 tsp
Spinach blanched 1 bunch
Nori sheet or sea sewed 3 sheet
Carrot 1 no
Celery 1 bunch
Asparagus 3 sticks
Pumpkin purees 100 gm
Garlic 2 tsp(chopped)
Onion 1 no(chopped)
Bamboo shoot 1 stick(canned)
Red wine 100ml
Salt &crushed pepper corn to taste
Spring roll shit for garnish

Method

For chicken roll

Marinate the chicken mince with chopped peppers, garlic, cumin powder, and cilantro, salt and crushed pepper corn
Take a silver foil, and plastic wrap,
Spread the marinated chicken, top with blanched spinach water should be drained completely, then again spread the marinated chicken
The roll it and cook it in the steamer

For pumpkin pilaf
Sauté the garlic and onion in the olive oil, add pumpkin puree and rice sauté it in wine and add water cook it to the consistency of Indian rice, and mix with cilantro

For red wine reduction

Pour the red wine in the pan, add sugar, and reduce it
Once it comes to the half consistency, finish it with corn syrup

For assembly
Shown in the picture, or it can be in innovative of your wish

salmol roll, with watermelon, cheviche dressing

INGREDIENTS QTY

Water melon ½
Papad 3 slice
Cheviche salad 100 gm
Olives few
Egg plant big 1 no
Salmon fillet 250 gm
Potato powder 200 gm
Mango 1 no
Mushroom 2 no
Balsamic vine 3 tsp
Lemon juice 5 tsp
Kosher salt to taste
Gelatin dry 1 tsp
Pepper corn crushed 1 tsp

Method


Cut the water melon in 2 inch round cutter, marinate in balsamic (seed less water melon)
Toast the papad , make it in cone shape as shown in the picture
Stuff the papad with cheviche salad garnish with olives and chives
Present it as shown in the picture

For salmon roll

Take the salmon fillet remove the skin and de bone it
Cut it into thin long shape like paper
Slice the mango in the slicing machine
Season the potato powder make it into thick dough consistency or u can use mashed potato
Take a silver foil and plastic wrap and spread it in the table
Dilute the gelatin dry in the warm water
Place the salmon sheet sprinkle some k salt, lemon juice and brush it with gelatin
Then place the mango slice on top
Then place the mashed potato, sprinkle some k salt, lemon juice and brush it with gelatin
Then roll it tightly
Cook in the oven at 300f gives a water bath

For the presentation
Slice the eggplant marinate it with, onion powder, garlic (po), salt
Grill it in the flat top
Saute the mushroom in olive oil, chopped garlic, wine, balsamic, chopped rose marry

For sauce
Melt the butter add wine and finish with lemon juice

For assembly
Shown in the picture

type of sushi

Ingredients:
Salmon Loin: 1 inch by 1 inch (Cut into Squares)
Nori Sea Weed: Cut into Strips ½ cm thick
Green peppers: 1 Ea Cut Into Julienne
Carrots: 1 Ea Cut into Julienne
Red onions: 1 Ea Cut Into Julienne
Bok choy: 1 Ea Cut Into Julienne
Rice wine vinegar: 1 Oz
Tamari: 0.5 Oz
Mirin: 1 Oz
Lobster Nage: For Plate Presentation
Egg Yolk fresh: 2 Ea / batch
White wine: 2 Fl Oz
Green peas frozen: ½ Cup
Salmon roe: 1 Ea per portion
Daikon sprouts: 1 Ea per portion
Basil Oil : for Plate Presentation
Balsamic Reduction: for Plate Presentation
Salt: To taste
White Pepper Powder: To taste

Procedure:

Salmon
· Cut salmon loin into cubes; wrap it with strips of Nori.
· Season & pan sear, cook to order

Japanese Slaw
· Cut fine juliennes of Green peppers, carrots, red onions, Bok choy, pickle them in a mixture of rice wine vinegar, tamari sauce & mirin.

Green peas froth:
· Thaw and blend green peas with a little white wine
· Add 2 Ea of egg yolks and warm the mixture on a double boiler.
· Blend till frothy.

chicken cappuchino cold soup

Ingredients:
Chopped chicken: 2 Lbs
Onions: 10 table spoon / 5 Oz.
Garlic: 2 Cloves Chopped.
Butter: 4 Oz.
Chicken stock: 4 Pints.
Cream: 2 Pints.
Truffle oil: few drops.
Chopped Parsley: 2 Tsp
Salt: To Taste
White pepper powder: To taste

Procedure:
· Sauté onions & a little garlic in butter, add assorted mushrooms. Sauté well.
· Add chicken stock and simmer. Season with salt and pepper.
· When mushrooms are cooked blend in a jar blender and sieve through a chinois.
· Return the puree to the pan and add cream & few drops of truffle oil.
· Adjust the seasoning and consistency. Reserve.

Presentation
· Pour in mushroom soup in miniature sauce pan, ensuring to froth it at the last moment, garnish with chopped parsley.

China Used:
· E40m-1 Miniature Saucepan White (Revol), 8015 Evita Standard Saucer Romance#7776 by Fortessa.