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
Monday, July 28, 2008
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
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
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
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
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
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
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
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
(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
(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
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
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
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
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
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