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