French Cuisine.
Salmon Tartar in Phyllo Shells:
Chicken Livers with Quick Pickled Onions & Grilled Sourdough:
Savoury Onion & Thyme Tartlet with Mixed Greens & Red Wine Vinaigrette:
Beef Bourguignon with Pommes Aligot:
Whiskey Spiced Apple Tart Tatin with Crème Anglaise:
1. Pork Shanghai Lumpia (Approx. 48-50 Pieces)
Ingredients:
2kg ground pork (lean)
4 carrots, finely minced
2 tins water chestnuts, finely minced
20 cloves garlic, finely minced
1 teaspoon black pepper
1 teaspoon garlic powder
1.5 tablespoons salt
2 tablespoons pork stock powder (Knorr or gluten-free alternative)
2 packages spring roll wrappers (small)
4 egg whites (for sealing)
Sweet chili sauce or spiced vinegar for dipping
Canola oil
Directions:
Place ground pork in a large mixing bowl.
Mince carrots, water chestnuts, and garlic in a food processor. Add to bowl.
Add black pepper, garlic powder, salt, and pork stock powder to the mixture. Mix by hand until fully incorporated.
Marinate in the refrigerator for at least 1-2 hours or overnight for best results.
Peel wrappers and place approximately 1 tablespoon of meat mixture onto the center of each wrapper.
Roll and fold in sides, sealing with egg whites.
Deep fry in hot oil until golden brown.
Serve with sweet chili sauce or spiced vinegar.
2. Coconut Chicken Adobo Soup
Soup Ingredients:
30 chicken drumsticks
2 cans (400ml) coconut cream
2 cans (400ml) coconut milk
1.5 cups Datu Puti vinegar
1 cup Datu Puti soy sauce
15 cloves garlic, minced
4 tablespoons ground turmeric
2 tablespoons ground cumin
8 tablespoons brown sugar (adjust to taste)
8 bay leaves
3 tablespoons whole peppercorns
2.5 tablespoons salt
1 teaspoon ground black pepper
Canola oil
Garnish: chopped green onions and fried garlic
Crouton Ingredients:
1 bag day-old pandesal buns, cut into 1-inch cubes
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup olive oil
Croutons Directions:
Preheat oven to 350°F.
Toss pandesal cubes with seasoning and olive oil.
Bake for 10-15 minutes until crispy.
Soup Directions:
Heat oil in a large wok and sauté minced garlic until golden brown.
Add chicken drumsticks and sauté for 4-5 minutes until browned.
Add vinegar, soy sauce, peppercorns, and bay leaves. Bring to a boil and boil for 5 minutes.
Stir in turmeric and cumin until well combined.
Add coconut cream and milk. Cook on medium heat for 30 minutes.
Season with salt, ground pepper, and brown sugar. Adjust seasoning to taste.
Remove drumsticks, shred meat, and set aside.
Plating:
Add 1-2 cups of broth to a soup bowl.
Place shredded meat from one drumstick into the bowl.
Garnish with croutons, green onions, and fried garlic. Serve.
3. Vegetable Pancit Bihon
Ingredients:
9 packages Special Bihon noodles
6 tablespoons minced garlic
1.5 medium onions, chopped
1.5 small heads cabbage, sliced
75 snow peas, trimmed
12 medium carrots, julienned
9 stalks celery, chopped
12 tablespoons oyster sauce
6 tablespoons soy sauce
3 teaspoons black pepper
3 teaspoons garlic powder
6 tablespoons vegetable stock powder
5 lemons (for garnish)
Canola oil
Directions:
Soak bihon noodles in warm water for 8 minutes. Drain and set aside.
Prep vegetables: mince garlic, chop onions, slice cabbage, julienne carrots, and chop celery. Trim snow peas.
Heat oil in a large wok. Sauté 4.5 tablespoons garlic and onions until translucent.
Add 18 cups warm water and bring to a boil. Add bihon noodles, stirring well.
Add oyster sauce, soy sauce, black pepper, garlic powder, and vegetable stock. Mix thoroughly.
In a separate wok, sauté the remaining garlic, onions, and all vegetables until cooked.
Plating:
Add 1-2 cups of noodles to serving dish.
Top with generous portion of vegetables.
Garnish with lemon wedge. Serve.
White Rice (can make at same time as pancit to serve with kare kare)
Ingredients:
25 cups jasmine rice
12.5 cups water
Directions:
Rinse rice three times until water runs clear.
Add rice and water to rice cooker. Cook for 1 hour.
4. Pork Belly Kare-Kare
Ingredients:
5 pounds pork belly
4 large Chinese eggplants, sliced
12 baby bok choy, trimmed
3 pounds green beans, trimmed
1 large jar JIF crunchy peanut butter (gluten-free)
1 tablespoon annatto powder
3 tablespoons brown sugar
1 teaspoon salt
0.5 teaspoon ground black pepper
5 cloves garlic, minced
1 medium sweet yellow onion, diced
Canola oil
Garnish: crushed peanuts
Pork Belly Directions:
Boil pork belly in a pot with 4 tablespoons salt, 5 bay leaves, and 2 tablespoons peppercorns for 1 hour.
Dry pork belly in the oven at 350°F for 15-20 minutes. Remove and cut into portions.
Deep fry portions for 10 minutes until crispy.
Sauce Directions:
Heat oil in a wok. Sauté minced garlic and onions until browned.
Add peanut butter and cook on medium heat for 1-2 minutes until softened.
Add 5 cups water and mix until creamy. Reduce heat to low.
Add annatto powder, brown sugar, salt, and black pepper. Adjust seasoning to taste.
Vegetables Directions:
Boil water and blanch bok choy and green beans for 2-3 minutes until crisp-tender.
Sear sliced eggplants in a pan with oil until browned.
Plating:
Add 1 cup peanut sauce to a serving dish.
Arrange sliced pork belly on top of the sauce.
Add vegetables around pork.
Garnish with crushed peanuts. Serve.
5. Ube Mochi Waffles
Waffle Ingredients:
7.5 cups milk
10 eggs
5 teaspoons vanilla extract
3 boxes mochiko sweet rice flour
2.5 cups white sugar
5 teaspoons baking powder
2.5 teaspoons salt
3 teaspoons ube extract
Non-stick oil spray
Garnish
Whipped cream
Crushed ube stick-o
Powdered sugar
Glaze Ingredients:
1 cup powdered sugar
1 tablespoon milk
0.5 teaspoons ube extract
0.25 teaspoons vanilla extract
Waffle Directions:
Preheat waffle iron.
In a small bowl, whisk milk, eggs, ube extract, and vanilla extract.
In a large bowl, combine mochiko flour, sugar, baking powder, and salt. Gradually add wet ingredients to dry, mixing until smooth.
Spray waffle iron with oil. Pour 1/4-1/2 cup batter per waffle. Cook until golden brown.
Glaze Directions:
Mix powdered sugar, milk, ube extract, and vanilla extract. Transfer to a squeeze bottle.
Plating:
Cut waffles in half. Arrange on plate.
Drizzle with glaze. Top with whipped cream and crushed Stick-O. Serve.
Course #1: Locro ( Ecuadorian Potato Cheese Soup)
Ingredients:
- Salted Butter - 110 grams
- Minced Yellow Onions - 200 grams
- Minced Garlic - 30 grams
- Yellow Potato (Peeled medium diced) - 1800 grams
- Chicken Stock - 2000 grams
- Milk - 500 grams
- Shredded White Cheese - 400 grams
- Salt and Pepper - 15 grams
- Corn on the Cob - 100 grams
- Parsley - 5 grams
Method:
- Peel the Yellow Potato and Dice them in a ½ inch dice.
- Melt butter on medium low heat in a medium sauce pot. Add the onions and cook for 5 to 10 minutes, until the onions are translucent.
- Add garlic and continue cooking for an additional minute.
- Pour in the Chicken stock and potatoes. Turn the heat to medium and cook the potatoes for 15 to 20 minutes until the potatoes are soft.
- Take corn on the cob and rub with oil and Salt and pepper. Place corn on the grill. Make sure to roast the corn, but not burn it. Make sure you turn the corn to get an even cook on the kernels. Let cool for 5 mins.
- Give the parsley a rough chop. Make sure you are just using the leaf and no stems.
- Once the corn is cooled down, you want to shave the corn kernels off the cob by running your knife along the base of the cob. break up the kernels and set them to the side.
- Once potatoes are cooked, use a potato masher to mash the potatoes halfway through. You want to have some chunks, but some potatoes are mashed.
- Add the Milk and continue cooking for an additional 10 mins.
- Remove the soup from the heat and add in the cheese and stir with a whisk to melt all the way and prevent the cheese from settling to the bottom of the pot.
- Add salt and pepper to season.
Course #2: Toasted Sweetcorn, Avocado and Quinoa Salad With Pan Amasado (Chilean Country Bread)
Bread:
- All Purpose flour - 500 grams
- Salt - 1 teaspoon
- Sugar - 1 teaspoon
- Warm water - 1 cup (more if needed)
- Melted butter - 2 Tablespoons
- Yeast - 7 grams
Method Part 1:
- Mix the salt, sugar and flour together in a mixing bowl. Make a volcano in the center of the bowl.
- Put the melted butter, 1 cup of warm water and yeast in the center and mix.
- Knead the dough until it is soft and pliable (10 mins). Add more water if neccessary as you knead.
- Make a log with the dough and cut it into 12 pieces.
- Work each ball into round discs.
- Let rise for 1 hour in a warm place, covered with a tea towel. Now it’s time to make the salad.
Salad:
- Uncooked Quinoa - 150 grams
- Corn kernels - 280 grams
- Extra Virgin Olive Oil - 30 grams
- Cherry tomato - 150 grams
- Cilantro leaves - ½ cup
- Green onions - 4 each
- Limes - 2 each
- Red chili pepper - 1 each
- Avocado - 2 each
- Mixed nuts - 50 grams
- Salt and Pepper - to taste
Method:
- Rince the quinoa under water using a sieve. Half fill and medium pan and bring to a boil. Add quinoa to the water, stir well and simmer for 12 minutes or until just tender.
- Put the corn into a dry frying pan and sauté for 5 to 6 minutes. Stir corn from time to time. You want to have a lightly toasted appearance. Once finished set aside to let cool.
- Slice the chili pepper in half, lengthwise, and take the seeds and vein out. This will cut down on the spice.
- Cut the Cherry tomatoes into quarters, and place in a mixing bowl.
- Slice the green onion very thin.
- Chop Cilantro
- Juice both limes and zest using a box grater.
- Once Quinoa is cooked and cooled, make sure to press into the sieve to squeeze as much of the water out of the quinoa that you can.
- Mix tomatoes, pepper, green onion, cilantro lime zest and quinoa together. Season well with salt and pepper.
- Half and stone the avocado. Scoop out the flesh and cut into chunks ¼ inch in size. Toss with the lime juice.
- Add avocado to the rest of the salad and mix some more.
- When serving, sprinkle mixed nuts on top.
Bread Method Part 2:
Preheat oven to 350F
Pierce the rolls with a fork and paint with warm milk. Bake, on a lined sheet pan, for 25 – 30 Minutes or until lightly browned.
Take out of oven and serve.
Course #3: Peruvian Marinated Flank Steak with Aji Verde Roasted Sweet Potato and Macho Peas
Marinade:
- Crushed garlic - 30 grams
- Extra Virgin Olive Oil - 100 grams
- Low sodium soy sauce - 100 grams
- Red Wine Vinegar - 75 grams
- Grated ginger - 10 grams
- Aji amarillo pepper minced - 10 grams
- Ground Cumin - 5 grams
- Dried oregano - 5 grams
- Salt and Pepper -15 grams
Method:
- Mix all ingredients together very well.
Flank Steak:
- Flank Steak - 4 lbs
- Peruvian Marinade - 1 recipe
Method:
- Cut Flank Steak into roughly 1 pound pieces.
- Place each Piece of Steak into a 10X13 plastic bag.
- Divide Marinade equally into four and pour marinade into the bags with the steak in them.
- Heat seal the bags and zix around to full coat the steak and place in fridge for 45 minutes to marinade.
- Make sur to flip the meat every 15 minutes to keep the coating of the steak in the marinade.
Roasted Sweet Potato:
- Sweet Potato Peeled - 4 lbs
- Extra Virgin Olive Oil - 100 grams
- Paprika - 20 grams
- Cumin - 10 grams
- Garlic power - 5 grams
- Onion powder - 5 grams
- Salt and Pepper - 10 grams
Method:
- Cut peeled Sweet Potato into large batons. Roughly 1 inch wide and 3 inches long.
- Toss the potatoes into a mixing bowl.
- Sprinkle all dried ingredients on top of the yams. Then drizzle Olive oil over-top of all ingredients and toss together to fully coat the yams.
- Preheat oven to 350F.
- Transfer Flank Steak to the Sous Vide and cook for 40 mins at 58c
- Pour yams onto a parchment lined sheet pan and into the oven for 12 minutes.
- After 12 minutes, turn the Sweet Potato over and back into the oven for another 12 minutes.
- The finished product should be crispy on the outside and soft in the middle.
- Serve as soon as finished.
Macho Peas:
- Spring Peas - 454 grams
- Unsalted Butter - 25 grams
- Olive Oil - 10 grams
- Fresh Parsley - 20 grams
- Fresh Mint - 10 grams
- Red Chili Pepper - 10 grams
- Salt and Pepper - to taste
Method:
- Fill a medium pot half way with water and boil.
- Add Peas and cook for 5 mins. Drain well.
- Using a fork, mash up some of the peas. Leaving roughly half of the peas whole.
- Return Peas to the pot and add the butter, olive oil, herbs and the chili pepper. Stir well.
- Combine with a big pinch of salt and pepper, tossing everything together to mix all the flavors together.
Aji Verde Sauce:
- Mayonnaise - ½ cup
- Cilantro lightly packed - 2 cups
- Jalapeno Medium - 1 each
- Garlic - 2 cloves
- Parmesan Cheese - 1/3 cup
- Lime Juice - 15 grams
- Kosher Salt - 5 grams
Method:
- Combine all ingredients in the Robot Coupe until sauce is smooth. After 20 seconds use a spatula to scrape the edges to make sure you incorporate the sauce.
- Continue blending. The sauce will not be totally smooth because of the cilantro, but it wll be smooth enough.
Final Method:
- After 40 mins pull the Flank Steak out of the Sous Vide.
- Place steaks on the cutting board.
- Turn on the grill and sear the Flank Steak giving the steak a quarter turn after 1.5 mins. Then flip Steak over and turn after 1.5 mins.
- Take Steaks off the grill and let sit for 2 mins before slicing.
Course #4
Milhojas
(Thousand Layers Cake)
Dough:
All Purpose Flour - 3 cups
Unsalted Butter (room temp) - 224 grams
Egg Yolk (room temp) - 3 each
Milk - ¾ cup
Rum - 1 Tablespoon
Salt - pinch
Method:
Combine flour and salt in a large mixing bowl. Add butter in chunks, egg yolks, milk and liquor. Work it together to form a dough of medium consistency.
Do not work with your hands. Use a fork to work the dough as the heat from your hands will melt the butter. The bits of the butter in the dough gives it it’s crispiness when baking.
Wrap the dough in plastic wrap and refrigerate for 6 hours.
Preheat the oven to 350F
Divide the dough into 14 pieces. Roll each piece on a floured baking sheet or parchment paper until very thin.
Cut circles 9” in diameter using a pairing knife. Use a plate as a guide.
Pierce the dough with a fork, evenly, across almost the entire surface of each dough.
Bake each circle on an ungreased baking sheet for 5-7 minutes until golden. Let cool
Assemble the cake filling between each layer with 4 tablespoons of dulce de leche.
Every three layers, add ground walnuts. Save 1 cup for the top layer.
When all the layers are done, mix the remaining walnuts and powdered sugar together and sprinkle over the entire cake.
Put cake in fridge until service
Octopus Stew
SPANAKOPITA & TZATZIKI SAUCE
Preheat the oven to 375 F. (20 servings)
In a large bowl mix
-700 grams of spinach
-2 stocks of green onions
-2 bundles of fresh mint
-2 bundles of dill
-7 eggs
-1 1/5 teaspoon of of salt
-sprinkle ¾ cup of olive oil
-700 grams of crumbled feta cheese
Mix all ingredients gently
Oil bottom of a deep baking tray and spread layers of 5 phyllo onto tray
Top with oil
Spread the mixture from bowl evenly on top
Repeat with 3 more layers of phyllo and drizzle oil on top
Repeat same until phyllo is finished
Tuck phyllo sheet around the baking pan
Before baking cut only the top into the portions you desire
Bake till golden brown ( approx 25 mins)
Top with drizzle of olive oil
Tzatziki Sauce:
In medium bowl
-add 2 litres sour cream
-grate 1 cucumber
-squeeze liquid from grated cucumber
-add cucumber to the sour cream
-6 chopped fine cloves of garlic to be added
-chop 8oz of fresh dill
-add ½ cup of olive oil
-add 5 oz white vinegar
Salt/ pepper to taste
Mix well
VILLAGE GREEK SALAD
(Family Style) (25 serving)
Chop into chunky cuts the following and place into a large bowl:
-6-7 Red and green peppers
- 5 Cucumbers
- 8 Red onions
-14 Roma tomatoes
-Drizzle ¾ cup of olive oil
-1/2 cup of Red wine vinegar
-3 tablespoons of dried oregano
-1 ½ kg of feta (cubed)
-Salt & Pepper to taste
Once plated add a litre of Kalamata olives
MOUSSAKA
Preheat oven to 350 F. (25 servings)
*Prep for vegetables
Peel and slice ½ inch the following:
-8 eggplants
-14 white potatoes
-12 Zucchinis
-dice 2 large white onions
Fry potatoes to golden brown
Bake eggplant & zucchini together
Spread the fried potatoes on bottom of a deep pan and
spread zucchini over the potatoes
Add layer of the baked eggplants
*prep for beef
-sauté the diced onions in a frying pan
-add the 8lbs of ground beef
-add 1 cup of water
-break up the meat while cooking
- add 2 small cans of tomato paste
-add ½ bunch of chopped parsley
-2 tablespoons of ground cinnamon
-1 cup of red wine
-salt and pepper to taste
Once meat sauce is thoroughly cooked divide the
Beef mix into two and spread onto pan with the
Layered vegetables
*Bechamel Sauce
-on medium heat add 6 litres of milk in a pot
-in another separate pot melt 1lb of salted butter on low heat
-add 2.5 cups of flour and stir on medium heat
-once mixed add ½ cup white wine and continue mixing
-add the warm milk gradually while whisking until all milk
Has been added and thickened
-make sure not to burn the bottom-keep whisking
-once thickened add 1 tablespoon of Nutmeg
-add pinch of salt
-add 4 eggs
- mix all and set aside for few minutes
**pour the Bechamel over the 2 baking pans in equal parts
-Add Parmesan cheese
-bake for 35 minutes till golden brown and let stand for 10-15 mins
BAKLAVA
Preheat oven to 375 F. (25 servings)
-Butter the bottom of 2 dessert pans with unsalted butter
-layer with 4 sheets of phyllo and butter sprinkled in between sheets
-using a food processor coarsely chop 1 ½ kilos of walnuts
*in a bowl add the chopped walnuts
-add 4 tablespoons of ground cinnamon
-1 cup sugar
-sprinkle walnut mixture to the 2 trays of phyllo equally and
Add 1 sheet of phyllo to both trays and drizzle butter
-repeat this step until all walnut mixture is added to trays
-finish with a layer of 5 phyllo sheet to both trays and drizzle
Butter in between sheets
-pre cut into desired potions before baking
-bake for 20 minutes until golden brown
BAKLAVA SYRUP
-in small pot add 6 glasses of water
-4 glasses of regular sugar
-1 whole lemon cut in half (add to pot)
-1 cinnamon stick
Stir at beginning in medium heat until thickens
Stop once it reaches a light golden brown color
*baklava has to be cold before syrup is added
Baba Ganush:
Ingredients
· 1 head of garlic
1 Tbsp. plus 1 tsp. extra-virgin olive oil, plus more for serving
Kosher salt T.T
Freshly ground black pepper T.T
4 medium eggplants
½ cup fresh lemon juice
1 cup tahini
3 Tbsp. chopped fresh parsley
Mayo ½ cup
Olive oil 60 ml
Toasted pita
Pomegranate 1
1. Place the garlic head, cut side up, on a sheet of foil, drizzle with olive oil, and season with salt and pepper. Gather the foil together in a bundle and twist together to seal.
2. On to the eggplant. Prick the eggplants all over with a fork to create steam vents; we do not want an eggplant explosion.
3. Line a large baking sheet with foil (for easy clean-up) and place the garlic head and eggplants on the baking sheet. Transfer the baking sheet to the oven and broil, turning the eggplants occasionally with tongs, until the eggplants are blackened outside and extremely tender inside. This should take 30 to 35 minutes, but there is a wide variance in broiler power, so start checking early but keep in mind that undercooking is the only no-no—you want to overcook the eggplant. Test for doneness by inserting a paring knife into the center. If it meets with any resistance, keep on broiling.
4. Once the eggplant is charred and has collapsed into pudding, let it cool for 10 minutes before splitting it open and scooping the flesh into a colander; discard the skin—its work is done. Let the eggplant drain for 30 minutes, stirring occasionally. At that point, scrape the flesh into a large bowl, squeeze in the roasted garlic cloves, and add the lemon juice. Using a fork, mash it all together until it’s one homogeneous mass. Add the tahini and 1 Tbsp. olive oil and grate in 1 garlic clove (feel free to skip the grated garlic if you prefer a slightly sweeter dip); stir to combine. Season with salt to taste.
5. You’re almost there. All that remains is to transfer the baba ghanoush to a serving bowl, drizzle with oil, and garnish with parsley and pomegranate. Serve with pita and/or sliced vegetables for dipping.
Abdoogh Khiar
· 2 1/2 cups plain yogurt
· 6 cups cold water
· 1 1/2 teaspoon salt
· 4 teaspoons dried mint
· 4 Persian cucumbers, diced
· 1/2 cup raisins
· 1 cup chopped walnut
· 1 1/2 cup chopped herbs, mint, parsley, dill and basil
· 2 teaspoons powdered Persian dried rose petals, optional
· Ice, optional
· 4 lavash bread
1. Reserve 1 cup of the yogurt and mix the rest with the 1 tsp salt, 2 tsp dried mint and water (Use a whisk if needed). Set aside.
2. Mix the remaining yogurt, salt and dried mint with cucumbers, raisins, walnut and herbs. Add in the yogurt and water mix to and stir to combine. Add in the rose petals if using.
3. Divide the cold soup among large serving bowls and add ice if the soup is not cold enough.
4. Break in the lavash into each bowl, let it soak for a few minutes and then enjoy.
Malabi:
Ingredients
For the Pudding:
3L whole milk (2% milk is also fine), divided
270 g cornstarch
75 ml tablespoon rose water
1 1/2 cup sugar
For the strawberry Rose Syrup
1 cup sugar
1 cup water
1 clamshell seedless strawberry puree
60 ml rose water
chopped or crushed pistachios with peanuts shredded coconut
1. In a small bowl, combine 1/2 cup of the milk with the cornstarch and rose water. Mix well with a fork or clean fingers, until the mixture is smooth and lump-free. (The cornstarch may be hard to stir at first, but will loosen as you mix.) Set aside.
2. In a medium saucepan, combine the remaining 2 1/2 cups of milk with the sugar. Bring to a boil over medium-high heat, stirring frequently, until the sugar dissolves.
3. When bubbles begin to break the surface, reduce the heat to low. Give the cornstarch mixture a stir, and add it to the simmering milk, stirring constantly.
4. Cook the pudding at a gentle simmer, stirring very frequently, until it thickens enough to coat the back of the spoon, about 5 to 7 minutes. (If you're not stirring constantly, try not to scrape the bottom of the pan, or you may end up with lumps in your pudding.)
5. Pour or spoon the malabi into 6 to 8 serving dishes. Allow to cool slightly, cover with plastic wrap, and refrigerate for at least 3 hours (the pudding will firm up as it cools).
For the syrup:
1. While the pudding chills, make the syrup: In a small saucepan, combine the sugar, water, and jam. Bring to a simmer over medium-high heat, stirring to dissolve the sugar and incorporate the puree
2. When the mixture is smooth, remove from the heat, and stir in the rose water. Transfer to a dish and refrigerate until ready to serve.
3. To serve the malabi, spoon a little syrup over the top, and garnish with slivered or chopped nuts or coconut if desired.
Lamb marinate:
Fennel fresh 1 minced
Mint chopped 60 ml
Garlic minced 3 tbsp
Rosemary chopped 60 ml
Thyme chopped 60 ml
Dijon 100 ml
Salt T.T
Pepper T.T
Oregano T.T
Yogurt 150 ml
Crust:
Romano cheese 500g
Thyme 20g
Rosemary 20g
Fennel seeds 10g
Mint 2 bunches
Penko 1 pack
Salt TT
Pepper TT
Olive oil A.N
Blend all together and set aside
1)Trim and score lamb
2)marinate the lamb with the yogurt mixture and dry ingredients and garlic
3)sear the lamb until golden brown all sides
4)brush lamb with Dijon and coat evenly In the herb mixture.
5)place into the oven at 360 for 8-13 min or to desired donees slice and serve.
Purée and veg
1)Wash and cut cauliflower
2)Boil in milk with butter and seasoning for 10 min
3)strain the liquid and preserve the liquid
4)place in blender the cauliflower with butter warm milk and seasoning
Grilled Vegetables
1. Season with salt pepper and garlic and olive oil
2. Charr the ve
Israeli couscous:
Ingredients
· 5 cup of chicken broth, heated until hot **You can also use vegetable broth for a vegetarian version.
· 5-7 tsp olive oil
· 1 bag of Israeli couscous
· Dash of crushed red pepper flakes
· 2 large cloves of garlic, minced
· 1 tbsp fresh parsley, finely chopped
· Salt pepper T.T
1. Heat the chicken (or vegetable) broth in saucepan for 75 seconds, or until hot. Set aside.
2. Coat a large saucepan with olive oil. Once hot, add the Israeli couscous and cook, stirring occasionally, for 2-3 minutes. Add the crushed red pepper flakes and minced garlic then cook, stirring constantly, for 30 seconds.
3. Add the hot broth then season with sea salt and freshly cracked pepper, to taste. Cook for 12-15 minutes, until the broth has evaporated and the couscous has cooked through.
4. Add the freshly chopped parsley and mix until well combined. Pour into a serving dish and serve immediately. Enjoy.
The beautifully prepared recipes can be found right here.
Let’s make an incredible blistered vegetable salad with cornmeal oysters, and rolled beef with homemade cheese! Here are the recipes.
Do you feel like making tempura shrimp and salmon misoni? Let’s do it!
