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

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

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

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

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.