Green tea special

Green tea special




Green tea and cider jelly



Green tea bag 1no

1 cup water

1 tablespoon sugar

Cider ½ cup

gelatin sheet or granulated 1 table spoon

Method

Heat the water make a green tea and make it cold

Then mix it sugar and cider

Then melt the gelatin in slow heat

And mix it with the tea

Pour it in the mould and set it in the refrigerator for 4 hours and serve



Pouched salmon with green tea juice and seaweed



Salmon fillet 180 gm , 06 oz

Seaweed sheet 01

Green tea bag 02

Lemon or lime wedges 01

Ginger juliennes 1 table spoon

Fresh red chilly julienne few

Dashina motto ½ teaspoon

Salt and crushed black peppers to taste



Method

Make a green tea and strain it

Then add the salmon fillet to the tea and pouch it at the final stage addd the seaweed and ginger and chilly and d motto check for seasoning and serve it with fresh chopper cilantro







Green tea mousse sauce



Make a mousselin sauce (i.e.) make hollandaise sauce and add fresh whipped cream to it

Then make a strong green tea reduction with ginger and thicken it with little of corn starch

And mix this green tea sauce to the mousselin sauce



Green tea froth



Green tea bag 01

White wine 1 cup

Egg yolk 5no

Salt and crushed pepper white



Method

Make a green tea and mix it with white wine and egg yolk

And start whipping it in the double boiler ,make sure it is not curdled

Remove it when it is starting to form a foam

And serve it with steaks







Pine colds delight with green tea , candied pineapple and sweet red wine reduction



Whole egg 02 no

Sugar 50 gm

Pineapple juice 1 cup

Granulated coconut 1 tea spoon

whipped cream ½ cup

Gelatin 1 table spoon

Fresh pineapple slice 1

Red wine ½ cup

Cinnamon sticks1no



Methods



Separate the egg yolk and white in a bowl

Mix the yolk and sugar and double boil it till it forms custard

Then cool it

The reduce the pineapple juice with coconut powder and sugar till it form to thick golden color then cool it and mix it with custard

Then make meringue with egg white till heavy peek

Then combine all the mixture with whipped cream and melted gelatin

Then set it in the mould and refrigerate it



Then make green tea and keep it separate



Then make the reduction of red wine with sugar and cinnamon and cook the fresh pineapple of desired shape in the sauce

Then remove the fruit top it with meringue and gratin ate it till itb form light brown color





Then finally serve all this three items in same platter with sauce









Green tea tiramisu

ANTIPASTO RUSTICO

ANTIPASTO RUSTICO

INGREDIENT.

FOR 50 PORTION

MOZARELLA FRESH(1OZ SLICES)-6.4 LB

GREEN PEPPER-10 LB

RED PEPPER-10LB

YELLOW PEPPER-10LB

TUNA (CANNED)(1OZ EACH PORTION)-6.4 LB (DRAINED WT)

PROSCIUTTO(10Z)(THINLY SLICED)-6.4 LB

BRESAOLA LETTUCE-2LB

CHOPPED GARLIC

CRUSHED BLACK PEPPERCORN

OLIVE OIL-

ROASTED GARLIC VINAIGRETTE-11/2CUP

· GALIC CLOVES (ROASTED AND MINCED)15EA

· OLIVE OIL-1CUP

· VINEGAR-1/2 CUP

· CRUSHED BLACK PEPPER

· SALT TO TASTE

BALSAMIC REDUCTION-1/5 CUP

PROCEDURE

RUB THE PEPPERS WITH OLIVE OIL, GROUND BLACK PEPPER, AND SALT. ROAST IN THE OVEN AND PEEL,DESEED. & CUT INTO THICK JULIENNE AND MARINATE WITH THE VINAIGRETTE.

CLEAN BRESAOLA LETTUCE MARINATE WITH THE VINAIGRETTE AND ARANGE FEW LEAVES ON THE CENTRE OF THE PLATE AND PLACE THE TUNA ONER IT.

PLACE AN OUNCE OF ROASTED PEPPER MIXTURE IN A SLICE OF MOZARELL AND PLACE ON THE PLATE.

FOLD AN OUNCE OF PROSCIUTTO LIKE A FLORET AND KEEP ON THE PLATE AND PUT TWO STREAKS OF BALSAMIC REDUCTION AS SHOWN IN THE PICTURE. AND SERVE.