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Asparagus Gratin wrapped with Parma Ham

admin — Fri, 18 Dec 2009 06:12:41 +0000

Serves: 4 Pax
Preparation Time: 30 Minutes
Ingredients
•    16 pcs            Asparagus (rinsed and peeled)
•    16 pcs             Parma Ham (or use bacon)
•    6 tbsp            Clarified Butter
•    3 tbsp             Flour
•    1 1/2 cups        Milk
•    1 cup             Shredded Cheddar Cheese (or use Mozzarella)
•    2 slice             Bread (side cut)
•    Salt to taste
•    Pepper to taste
Method
1.    Take a saucepan and place over medium heat and add butter to melt.
2.    Then take off half butter in a small bowl.
3.    Add flour to remaining butter and keep stirring it until golden brown.
4.    Add milk to the pan and keep stirring in low fire until blended well.
5.    When the sauce is thick and smooth, add cheese to it and keep stirring until all the cheese melts.
6.    Take a shallow dish which is baking proof, then take an asparagus wrapped with Parma Ham and place evenly in dish by overlapping each other.
7.    Then pour sauce from top followed by bread slices.
8.    Add melted butter to it and coat well.
9.    Place shallow dish in 400°C hot oven.
10.    Leave it in oven for 15 minutes and once the top converts into golden brown it is done.
11.    Serve.

Miso Soup

admin — Fri, 18 Dec 2009 06:06:23 +0000

Serves: 4 Pax
Preparation Time: 15
Ingredients
•    2 tsp            Dashi Granules
•    4 cups             Water
•    3 tblsp            Miso Paste
•    1 packet        Silk Tofu (diced)
•    2             Green Onions (chop into 1 cm size)
Method
1.    Take a sauce pan and add water. When it is about to boil, add dashi granules.
2.    Then add miso paste and stir it in medium heat.
3.    Add Tofu, stir and then add green onions, stirring continuously.
4.    Serve.

Pineapple Chicken Rice

admin — Fri, 18 Dec 2009 06:03:00 +0000

Serves: 4 Pax
Preparation Time: 20 Minutes
Ingredients
•    1 tbsp             Corn Oil (any vegetable oil is good)
•    500 gram         Boneless Chicken (cut into 2 inch strips)
•    1             Onion (cut into large squares)
•    1 can             Pineapple Chunks
•    ½             Cucumber ( cut into 2 inch strips )
•    1/4 cup         Brown Sugar
•    3 tbsp             Vinegar
•    2 tbsp            Soy Sauce
•    2 tbsp             Cornstarch
•    1/2 tsp             Ginger Paste
•    1 clove         Garlic (Minced)
•    Hot cooked thick rice
Method
1.    Place thick base pan or wok in high heat then add oil.
2.    When it is smoking hot, add chicken and stir fry until the texture gets glazed.
3.    Add onion and stir fry it until it starts to sweat then take them out and place it in a bowl.
4.    Take pineapples and drain into one bowl and add vinegar, soy sauce, brown sugar, cornstarch, ginger and garlic to mix it well.
5.    Take a frying pan and cook juice in medium heat for about 3 minutes. Make sure the sauce thickens and keep stirring mean while.
6.    Now take a thick base pan or wok to add all the ingredients including rice and cook mixing for 5 minutes.
7.    Serve.

Greek Salad

admin — Fri, 18 Dec 2009 06:01:15 +0000

Serves: 4 Pax
Preparation Time: 10 Minutes
Ingredients
•    4             Lettuce ( rinse it well and chop it into medium size)
•    2             Large Red Onion (sliced thickly)
•    1             Small can Pitted Black Olives
•    2            Green Bell Pepper (chopped)
•    2             Red Bell Pepper (chopped)
•    4             Large Tomatoes (chopped)
•    1             Medium size Cucumber (sliced roughly)
•    ½ packet         Feta Cheese (diced cut)
•    4 tbsp            Olive Oil
•    3 tbsp            Dried Oregano
•    2 pieces         Lemon (to squeeze)
•    To taste        Black Pepper
Method
1.    Take a salad/large bowl to toss all the ingredients except olive oil, oregano, lemon juice and black pepper.
2.    Take a small bowl and mix remaining ingredients and whisk it well to make dressing.
3.    Then add dressing to bowl and toss it well to serve.

Water (Miso)
Miso Soup
Serves: 4 Pax
Preparation Time: 15
Ingredients
•    2 tsp            Dashi Granules
•    4 cups             Water
•    3 tblsp            Miso Paste
•    1 packet        Silk Tofu (diced)
•    2             Green Onions (chop into 1 cm size)
Method
1.    Take a sauce pan and add water. When it is about to boil, add dashi granules.
2.    Then add miso paste and stir it in medium heat.
3.    Add Tofu, stir and then add green onions, stirring continuously.
4.    Serve.

Lobster Thermidor

admin — Fri, 18 Dec 2009 05:59:01 +0000

Serves: 2 Pax
Preparation Time: 55 minutes
Ingredients:
•    1                Lobsters
•    4 tablespoon            Olive Oil
•    1/2glass             White Wine
•    1/2 cup             Fish Stock
•    2                 Finely chopped Shallots
•    1 tablespoon             Chopped Tarragon
•    2                 Egg Yolks
•    ½ cup                Heavy Cream
•    1/2 tablespoon            Mustard Powder
•    2 tablespoon             Sherry or Port Wine
•    1/2cup                Béchamel Sauce : (check the ingredients below)
•    2 tablespoon            Butter
•    1tablespoon            Flour
•    1/2 cup                Milk
•    2 pinch                Nutmeg
•    Cayenne pepper or paprika
Method
1st Step:
1.    Make sure to preheat oven to 380 degree.
2.    Take a lobster and split it into half right from where the head ends lengthwise.
3.    Cut off the head and run your knife from neck to tail.
4.    Brush olive oil and bake it for 12-18 minutes.
2nd Step:
While baking the lobster use your time to make béchamel sauce.
1.    Take a sauce pan and add butter and melt it over slow fire.
2.    Add flour on the top and stir it until it converts into blonde color.
3.    After that, add fish stock and finely stir it.
4.    When stock and flour are mixed well, add milk.
5.    Then add salt and pepper to season with the warmness of nutmeg.
6.    Remember not to boil it rather slow your fire and let it simmer.
3rd Step:
1.    Check the oven and take off the lobster then cool it.
2.    Take out the meat carefully using spoon or small knife then chop it thickly.
3.    Take a frying pan, add white wine, sherry or port, lobster stock and tarragon and let it come to boiling point. Remember it has to be thick and must be glazy.
4.    Then add this glaze to béchamel sauce and keep stirring it until it mixes well.
4th Step:
1.    Take another sauce pan and mix cream with egg yolks.
2.    Add some béchamel glaze to it and stir well.
3.    When the mixture of cream and egg mixes well (it should not boil or turn into scrambled egg), add it back to Béchamel Glaze.
4.    Add dry mustard and salt to season.
5.    The result will be thick and glazed sauce, add lobster and mix it well.
5th Step:
1.    Take the lobster shell and place in oven for few minutes to warm it up.
2.    Then fill shell with meat mixture and above sauce.
3.    Pour remaining sauce in the plate and sprinkle cayenne pepper and garnish with green shallots.

Lamb Chop coated with Tabouleh

admin — Fri, 18 Dec 2009 05:57:17 +0000

Serves: 4 Pax
Preparation Time: 24 Minutes

1st step: To prepare tabouleh
Preparation time: 4 minutes (excluding the soaking time of khus khus)

Ingredients
•    1/2 cup             Khus Khus
•    1, 1/2 cup             Cold Water
•    4 tablespoon             Lemon juice
•    1.1/2 cups             Parsley, finely chopped
•    1 medium size         Onion, finely chopped
•    ½ handful            Mint, finely chopped
•    3 tablespoon            Olive Oil
•    Salt to taste
•    2 teaspoon            Cumin
•    ½ teaspoon            Black Pepper
•    5 cloves            Garlic, sautéed and finely chopped

Method
1.    Take a bowl and add cold water along with lemon juice and khus khus.
2.    Leave it for 1 hour and once it is set, drain it and take off the extra water.
3.    Take another bowl and toss khus khus with all other ingredients.
4.    Keep it refrigerated.

2nd Step:

1.    Take 8 pieces of lamb chop and hammer it on both sides.
2.    Add salt and pepper on both sides to garnish.
3.    Then tattoo it with knife on both side making multiple sign again and again.
4.    Heat the pan and add 3 tablespoon of olive oil into it.
5.    Place a lamb and cook over medium heat on both sides.
6.    Cook it as per your palate.
7.    Take out and use the tabouleh to garnish it as in picture.
Note: Tabouleh is missing tomato and few other ingredients to make it palatable and more practical when it comes to garnish lamb.

Pan seared Tofu skewer with Satay Sauce

admin — Fri, 18 Dec 2009 05:54:59 +0000

Serves: 4
Preparation time: 12 minutes
1st Step: Preparing Satay Sauce

Ingredients
•    ¾ cup             Peanut butter
•    8 tablespoon        Coconut Milk
•    1 cup             Water
•    1 clove            Garlic, minced
•    2 tablespoon        Curry Powder
•    2 tablespoon         Thai Chili Paste
•    2 tablespoon         Soy Sauce
•    4 tablespoon        Pineapple Juice

Method
1. Combine everything in mixing bowl and place it into a microwave proof bowl.
2. Then cook it in a microwave until it is thick.

2nd Step:

Ingredients
•    16 pcs                 Green Olive
•    2 blocks                Tofu (cut into dices)
•    2 tablespoon            White Sesame Seeds
•    2 tablespoon             Oil
•    4 skewer sticks

Method
1.    First take a sauce pan and place it over medium heat and add oil to it.
2.    Place tofu over low heat and slightly sear it until it gets golden brown.
3.    Add olive and toss for 2 minutes and skew it in skewer.
4.    Place satay on the plate and add skewer on it and sprinkle the satay from top.
5.    Sprinkle sesame seeds to garnish.

Spicy Clove Hummus

admin — Fri, 18 Dec 2009 05:52:45 +0000

Serves: 10
Preparation time: 15 minutes

Ingredients
•    2 can                 Chickpeas ( drain and rinse it)
•    6 tbsp                 Lemon Juice
•    5 cloves            Garlic ( sautéed in pan)
•    ½ tbsp                Cayenne Pepper
•    ½ tbsp                 Cumin Powder
•    1 tbsp                Paprika
•    6 pcs                 Cloves
•    3 tbsp                 Olive Oil
•    Salt to taste

Method
1.    Take a blender and add all the ingredients.
2.    Then mix it well until it is thick puree.
3.    Sprinkle some olive oil to glace it.
4.    Garnish with parsley and serve it with pita bread or some other bread.

Irish Espresso Martini

admin — Fri, 18 Dec 2009 05:44:13 +0000

Ingredients
•    30 ml         Espresso
•    30 ml         Baileys
•    45 ml         Vodka
•    15 ml         Sugar Syrup
•    6 cubes    Ice
•    Coffee Beans to garnish

Method
1.    Take a cocktail shaker and add 6 cubes of ice.
2.    Pour all the ingredients and shake well.
3.    Pour it over martini glass.
4.    Garnish with coffee beans

Fresh Mint Cooler (Mocktail)

admin — Fri, 18 Dec 2009 05:42:29 +0000

Ingredients
•    25 ml         Mint Syrup
•    15 ml         Lemon Juice
•    4 cubes     Ice
•    Sprite for Topping
•    Mint Leaves to garnish

Method
1.    Take a collin glass, add 4 cubes of ice.
2.    Pour all the ingredients except sprite.
3.    Top with sprite.
4.    Garnish with mint leaves.