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February 10, 2025, Chef Scott Hyndman

FRENCH CUISINE

Amuse - Salmon Tartar in Phyllo Cup

Ingredients:

• Sashimi grade salmon (for tartar): 1 kg (approximately 35g per person)

• Phyllo Cups - Pre baked

• Dijon mustard: 1 small jar

• Capers: 100g

• Chives: 100g

• Shallot: 3

• Fresh parsley: 1 bunch

• Egg yolks: 2

• Olive oil: 250ml

• Lemon: 2


Starter - Chicken Livers with Quick Pickled Onions served with Grilled Sourdough

Ingredients:

• Chicken livers: 1.5 kg

• Red onions: 2 large

• Apple cider vinegar: 100ml

• Sugar: 50g

• Olive oil (for cooking): 150ml

• Butter: 100g

• Fresh thyme: 2 x 1 oz package fresh thyme

• Garlic: 3 cloves

• Sourdough bread: 5 loaves

• Salt & pepper: to taste

• 2 tbsp balsamic vinegar (optional, adds richness)


Salad - Savory Onion & Thyme Tartlet with Mixed Greens and Red Wine Vinaigrette

Ingredients:

• Ready-made savory tartlet shells (or ingredients to make them): 25 shells

• Yellow onions: 5 large

• Fresh thyme: 2 bunches

• Heavy cream: 500ml

• Eggs: 4

• Gruyère cheese: 250g (shredded)

• Mixed greens (arugula, spinach, etc.): 500g

• Red wine vinegar: 100ml

• Olive oil (for vinaigrette): 150ml

• Mustard: 1 small jar

• Salt & pepper: to taste

• 25 mini tartlet shells (store-bought or homemade)

• 5 large yellow onions, thinly sliced

• 2 tbsp olive oil

• 100g unsalted butter

• 2 tbsp fresh thyme leaves (or 1 tbsp dried thyme)

• 1 tbsp sugar (to help caramelize the onions)

• 1/2 cup white wine (optional, for deglazing)

• 200ml heavy cream

• 4 large eggs

• 200g Gruyère cheese, grated (or a mix of Gruyère and Parmesan)

• Salt & pepper, to taste


Main - Beef Bourguignon with Pommes Aligot


Beef Bourguignon:

• Beef chuck (for stew): 2.5 kg

• Bacon lardons: 300g

• Carrots: 4 large

• Pearl white onions 400g

• Garlic: 5 cloves

• Mushrooms: 500g

• Red wine (Burgundy, or any full-bodied red): 1.5 liters

• Beef stock: 1 liter

• Tomato paste: 100g

• Fresh thyme: 2 bunches

• Bay leaves: 4

• Olive oil (for cooking): 150ml

• Butter: 100g

• Salt & pepper: to taste


Pommes Aligot:

• Potatoes (Yukon gold or similar): 2.5 kg

• Garlic: 4 cloves

• Butter: 200g

• Heavy cream: 500ml

• Gruyère cheese: 300g (shredded)

• Salt & pepper: to taste


Dessert - Whiskey Spiced Apple Tart Tatin with Creme Anglaise Tart Tatin:

• Apples (preferably Granny Smith or a mix of tart apples): 2.5 kg

• Puff pastry: 500g

• Butter: 150g

• Brown sugar: 200g

• Ground cinnamon: 1 tbsp

• Ground cloves: 1 tsp

• Whiskey (optional): 60ml

Creme Anglaise:

• Heavy cream: 500ml

• Milk: 500ml

• Egg yolks: 6

• Sugar: 150g

• Vanilla bean or extract: 1

________________________________________________________


Recipes


French-Style Chicken Livers with Quick Pickled Onions, served with Grilled Sourdough:

Ingredients (for 25 people):


For the Chicken Livers:

• 1.5 kg chicken livers, cleaned and trimmed

• 150ml olive oil (for cooking)

• 100g butter

• 3 cloves garlic, minced

• 2 x 1 oz package fresh thyme (reserve some for garnish)

• Salt & pepper to taste

• 100ml brandy (optional, but adds a nice depth of flavor)

• 2 tbsp balsamic vinegar (optional, adds richness)


For the Quick Pickled Onions:

• 2 large red onions, thinly sliced

• 100ml apple cider vinegar

• 50g sugar

• 100ml water

• 1 tsp salt

• 1 tsp black peppercorns (crushed)

• 1 tsp mustard seeds (optional)


For the Grilled Sourdough:

• 5 loaves sourdough bread, sliced into thick slices

• Olive oil for brushing

• Salt & pepper to taste


Step-by-Step Recipe:

1. Prepare the Quick Pickled Onions:

• Slice the onions: Peel and thinly slice the red onions into rings or half moons.

• Pickle the onions: In a small saucepan, combine the apple cider vinegar, sugar, water, salt, black peppercorns, and mustard seeds (if using). Heat over medium heat until the sugar dissolves and the mixture comes to a simmer.

• Pickle the onions: Place the sliced onions into a heatproof bowl. Pour the simmering pickling liquid over the onions, ensuring they’re submerged. Stir to coat the onions evenly. Let them sit for at least 30 minutes to pickle. You can prepare these ahead of time, as they’ll last in the fridge for up to a day.

2. Prepare the Chicken Livers:

• Clean and trim the livers: If necessary, trim any connective tissue or fat from the chicken livers. Pat them dry with paper towels.

• Cook the chicken livers: Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the chicken livers and cook for 3-4 minutes on each side, until golden brown and cooked through but still tender in the center. Be careful not to overcook them, as they can become tough.

• Flavor the livers: Once the livers are cooked, add the butter, minced garlic, and fresh thyme to the pan. Stir to melt the butter and coat the livers in the garlic and thyme. If you’re using brandy, carefully pour it into the pan and let it cook off for 1-2 minutes, then add the balsamic vinegar (optional) for a touch of sweetness and depth. Season with salt and pepper to taste. Remove from heat.

3. Grill the Sourdough:

• Preheat the grill or griddle pan: Heat a grill or griddle pan over medium-high heat.

• Brush the sourdough: Lightly brush both sides of the sourdough slices with olive oil and season with a pinch of salt and pepper.

• Grill the bread: Place the sourdough slices on the grill or in the pan and grill for 2-3 minutes on each side until the bread is toasted with grill marks and crispy. Remove from the grill.

4. Assemble the Dish:

• Arrange the livers and bread: Place the grilled sourdough slices on a platter or individual plates. Spoon the cooked chicken livers with garlic and thyme over each piece of toasted sourdough.

• Add the pickled onions: Top the livers with a generous portion of the quick-pickled onions, letting the tangy flavor contrast beautifully with the richness of the livers.

• Garnish and serve: Garnish with additional fresh thyme leaves or a sprinkle of freshly cracked black pepper. Serve immediately while the livers are warm and the sourdough is crisp.


Tips:

• Liver doneness: Be mindful not to overcook the chicken livers; they should be slightly pink in the middle for optimal texture.

• Make it ahead: You can make the pickled onions and grilled sourdough ahead of time. Just store the onions in an airtight container in the fridge, and grill the bread just before serving.

• For an extra touch: Add a drizzle of high-quality olive oil or a dollop of crème fraîche to balance the richness of the livers.

French-Inspired Savory Onion & Thyme Tartlet with Mixed Greens and Red Wine Vinaigrette. This dish combines the rich flavors of caramelized onions and thyme in a flaky pastry shell, paired with a refreshing salad dressed with a tangy vinaigrette.

Ingredients (for 25 tartlets):

For the Savory Onion & Thyme Tartlets:

• Ready-made savory tartlet shells (or ingredients to make them): 25 shells

• Yellow onions: 5 large

• Fresh thyme: 2 bunches

• Heavy cream: 500ml

• Eggs: 4

• Gruyère cheese: 250g (shredded)

• Mixed greens (arugula, spinach, etc.): 500g

• Red wine vinegar: 100ml

• Olive oil (for vinaigrette): 150ml

• Mustard: 1 small jar

• Salt & pepper: to taste

For the Mixed Greens & Red Wine Vinaigrette:

• 500g mixed salad greens (arugula, spinach, frisée, or a blend)

• 100ml red wine vinegar

• 200ml extra virgin olive oil

• 1 tsp Dijon mustard

• 1 small shallot, finely minced

• 1 tsp honey (optional, for sweetness)

• Salt & pepper, to taste

Step-by-Step Recipe:

1. Prepare the Caramelized Onion Filling:

• Heat the pan: In a large skillet, heat the olive oil and butter over medium heat until the butter is melted.

• Caramelize the onions: Add the thinly sliced onions to the pan, sprinkle with a pinch of salt and sugar, and cook over medium-low heat. Stir occasionally to avoid burning. The onions should soften and slowly begin to brown, which will take about 20-25 minutes.

• Deglaze the pan (optional): If the onions begin to stick to the bottom of the pan, add a splash of white wine to deglaze the pan, scraping up any caramelized bits. Let the wine cook off for 1-2 minutes.

• Add thyme: Once the onions are golden brown and caramelized, stir in the fresh thyme leaves. Remove from heat and set aside to cool slightly.

2. Prepare the Custard Filling:

• Whisk the eggs and cream: In a medium bowl, whisk together the heavy cream and eggs until smooth. Season with salt and pepper.

• Combine with cheese: Stir in the grated Gruyère cheese (reserve a small amount for topping) and mix to combine. This will form a creamy custard base for the tartlets.

3. Assemble the Tartlets:

• Preheat the oven: Preheat your oven to 180°C (350°F).

• Fill the tartlet shells: Place the mini tartlet shells on a baking sheet. Spoon the caramelized onion mixture into each tartlet shell, distributing it evenly. Fill the shells almost to the top with the onion mixture.

• Pour the custard: Carefully pour the egg and cream mixture over the onions in each tartlet shell. It should cover the onions completely but not overflow. Sprinkle a little reserved cheese on top for a golden finish.

• Bake the tartlets: Bake the tartlets in the preheated oven for 15-20 minutes, or until the custard is set and golden brown on top. The edges of the tartlet shells should also be crisp and golden.

• Cool slightly: Once done, remove from the oven and let the tartlets cool for a few minutes before serving. This will help them hold their shape.

4. Prepare the Mixed Greens and Red Wine Vinaigrette:

• Whisk the vinaigrette: In a small bowl or jar, whisk together the red wine vinegar, Dijon mustard, minced shallot, honey (if using), salt, and pepper. While whisking, slowly drizzle in the olive oil until the vinaigrette is emulsified and well combined.

• Toss the greens: In a large mixing bowl, combine the mixed salad greens. Just before serving, drizzle a little of the vinaigrette over the greens and toss gently to coat. You can serve the extra vinaigrette on the side for guests to add more as they like.

5. Serve the Tartlets:

• Plate the tartlets: Arrange the warm savory onion and thyme tartlets on a serving platter.

• Add the salad: Serve each tartlet alongside a small portion of the mixed greens, lightly tossed in the red wine vinaigrette.

• Garnish (optional): Garnish with a few extra fresh thyme leaves for a touch of color and a hint of flavor.

Tips:

• Mini tart shells: If you prefer to make your own tartlet shells, use a tart dough recipe or a pre-made puff pastry and cut it into mini circles to fit into tartlet pans. You can also use a muffin tin if tartlet pans aren’t available.

• Cheese options: Gruyère provides a nutty, smooth flavor, but you can also mix it with Parmesan for a sharper, more tangy flavor.

• Make-ahead: The caramelized onions can be made a day ahead and stored in the fridge. The tartlets can also be assembled ahead of time and baked just before serving.

This Savory Onion & Thyme Tartlet with Mixed Greens and Red Wine Vinaigrette is a delightful combination of rich, savory flavors and refreshing crunch. The caramelized onions with thyme make for a flavorful filling, while the mixed greens and tangy vinaigrette bring a fresh contrast to the richness of the tartlets. Enjoy this dish as a perfect starter for your French-inspired menu!

French Inspired Beef Bourguignon with Pommes Aligot — a rich, comforting classic from French cuisine, featuring tender beef in a deep, savory red wine sauce, served with creamy, cheesy mashed potatoes.

Beef Bourguignon Recipe (Serves 25)

Ingredients:

• 2.5 kg beef chuck, cut into 5cm (2-inch) cubes

• 300g bacon lardons (or pancetta), diced

• 4 large carrots, peeled and sliced

• Pearl white onions 400g

• 5 cloves garlic, minced

• 100 gm tbsp tomato paste

• 1.5 liters red wine (Burgundy or other full-bodied red)

• 1 liter beef stock

• 2 tbsp fresh thyme leaves (or 1 tbsp dried thyme)

• 3 bay leaves

• 500g mushrooms, quartered

• Olive oil (for cooking): 150ml

• 100g butter

• 1 tbsp flour (optional, for thickening)

• Salt & pepper to taste

• Fresh parsley for garnish

Step-by-Step Beef Bourguignon Recipe:

1. Brown the Beef:

• Prepare the beef: Pat the beef cubes dry with paper towels. This will help them brown properly.

• Sear the beef: In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat. Add the beef in batches, making sure not to overcrowd the pan. Brown the beef on all sides (about 5-7 minutes per batch). Remove the beef from the pot and set it aside.

2. Cook the Bacon:

• Render the bacon: In the same pot, add the diced bacon lardons and cook over medium heat until the bacon is crispy and has rendered its fat (about 5-6 minutes). Remove the bacon and set it aside with the beef.

3. Sauté the Vegetables:

• Sauté the carrots and onions: Add the diced carrots and onions to the pot and sauté in the rendered bacon fat for 5-6 minutes, or until softened and lightly browned. Add the garlic and cook for another 1-2 minutes, until fragrant.

4. Add Tomato Paste & Flour:

• Add tomato paste: Stir in the tomato paste and cook for 2-3 minutes to develop its flavor.

• Optional flour step: If you want a thicker sauce, sprinkle 1 tablespoon of flour over the vegetables and stir to coat. Cook for 2 minutes to remove the raw flour taste.

5. Add Liquids & Simmer:

• Add wine and stock: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef stock and bring the mixture to a simmer.

• Season: Add the thyme, bay leaves, salt, and pepper.

• Return the beef and bacon: Add the browned beef and bacon back into the pot. Ensure the beef is covered with the liquid (add more stock or wine if necessary).

• Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 2.5 to 3 hours, or until the beef is tender and the sauce has thickened.

6. Cook the Mushrooms:

• Sauté the mushrooms: While the beef is simmering, melt 100g of butter in a separate pan over medium heat. Add the sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until they’re golden brown and have released their moisture.

• Add mushrooms to stew: Once the beef is done cooking and the beef is tender, add the sautéed mushrooms to the pot. Stir to combine and let it cook for an additional 10 minutes to meld the flavors.

7. Final Adjustments:

• Taste & adjust seasoning: Taste the sauce and adjust seasoning with additional salt and pepper if necessary.

• Garnish: Garnish with fresh parsley before serving.

Pommes Aligot Recipe (Serves 25)

Ingredients:

• 2.5 kg Yukon Gold potatoes (or other waxy potatoes), peeled and cut into chunks

• 4 cloves garlic, peeled

• 200g unsalted butter

• 500ml heavy cream

• 300g Gruyère cheese, grated (and some extra for garnish)

• 100g fresh mozzarella, torn into small pieces

• Salt & pepper to taste

Step-by-Step Pommes Aligot Recipe:

1. Boil the Potatoes:

• Cook the potatoes: In a large pot, cover the potato chunks and garlic with cold water. Add a pinch of salt. Bring to a boil and cook for about 15-20 minutes, or until the potatoes are fork-tender.

2. Mash the Potatoes:

• Mash the potatoes: Drain the potatoes and garlic. Using a potato masher, mash the potatoes until smooth and creamy, or use a potato ricer for an even smoother texture.

3. Make the Aligot:

• Heat the cream and butter: In a separate saucepan, heat the heavy cream and butter over medium heat until the butter is fully melted and the cream is warm.

• Incorporate the cream mixture: Gradually add the warm cream and butter mixture to the mashed potatoes, stirring continuously to create a smooth, velvety texture.

• Add the cheese: Stir in the grated Gruyère and pieces of mozzarella. Continue stirring until the cheese is melted and the potatoes are stretchy and smooth. The Aligot should have a stretchy, elastic texture — this is the key characteristic of Pommes Aligot.

4. Season & Serve:

• Season with salt & pepper: Taste and adjust seasoning with salt and pepper.

• Serve immediately: Serve the Pommes Aligot alongside the Beef Bourguignon, topped with a little extra grated Gruyère for garnish.

Serving the Dish:

• Plate the Beef Bourguignon: Spoon the Beef Bourguignon onto individual plates or a large serving platter. The tender beef and rich sauce will pair perfectly with the creamy Pommes Aligot.

• Serve with Pommes Aligot: Serve the Pommes Aligot alongside, either as a scoop or a generous portion, allowing the creamy potatoes to complement the beef’s rich, savory flavors.

Tips:

• Make Ahead: Both Beef Bourguignon and Pommes Aligot can be made ahead. The Beef Bourguignon actually benefits from sitting for a day or two, as the flavors deepen. Reheat gently before serving. The Pommes Aligot should be served freshly made, but you can keep it warm in a covered bowl over a double boiler until ready to serve.

• Wine Selection: Choose a good quality dry red wine, preferably Burgundy or another full-bodied red like Cabernet Sauvignon. The wine gives the dish its rich depth of flavor, so it’s important to use one you enjoy drinking.

• Potato Texture: For the perfect Pommes Aligot, use waxy potatoes like Yukon Gold or Charlotte potatoes, which have a smooth texture when mashed.

French-Inspired Whiskey Spiced Apple Tart Tatin with Crème Anglaise — a delicious twist on the classic French dessert, with the addition of whiskey and warm spices, paired with creamy vanilla custard.

Whiskey Spiced Apple Tart Tatin (Serves 25)

Ingredients:

For the Tart Tatin:

• 2.5 kg apples (Granny Smith, Braeburn, or a mix of tart apples)

• 200g unsalted butter

• 200g brown sugar (light or dark)

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/2 tsp ground cloves (optional)

• 60ml whiskey (preferably a smooth bourbon or Irish whiskey)

• 500g puff pastry (store-bought or homemade)

• 1 tbsp lemon juice

• Pinch of salt


For the Crème Anglaise:

• 500ml heavy cream

• 500ml whole milk

• 150g sugar

• 6 large egg yolks

• 1 vanilla bean (or 1 tbsp vanilla extract)


Step-by-Step Whiskey Spiced Apple Tart Tatin Recipe:

1. Prepare the Apples:

• Peel, core, and slice the apples: Peel the apples and cut them in half. Remove the core and slice each half into 3-4 wedges, depending on the size of the apples. Drizzle with a bit of lemon juice to prevent browning.

2. Prepare the Caramel:

• Melt the butter: In a large, oven-safe skillet (preferably cast-iron or non-stick), melt the butter over medium heat.

• Add the brown sugar and spices: Stir in the brown sugar, cinnamon, nutmeg, and ground cloves (if using). Cook, stirring occasionally, until the sugar is completely dissolved and the mixture starts to bubble and caramelize (about 4-5 minutes).

• Add whiskey: Carefully pour in the whiskey. Let it cook for 1-2 minutes, allowing the alcohol to evaporate. You should have a rich, smooth caramel sauce.

3. Arrange the Apples:

• Place the apple slices: Arrange the apple slices in a circular pattern in the caramel, making sure the apples are tightly packed and slightly overlapping. Continue cooking for 5-7 minutes until the apples start to soften and caramelize slightly.

4. Prepare the Puff Pastry:

• Roll out the pastry: While the apples cook, roll out the puff pastry on a lightly floured surface. You’ll need to cut it into a circle slightly larger than the diameter of your skillet (about 30 cm / 12 inches).

• Cover the apples: Once the apples have softened, remove the skillet from the heat. Carefully place the rolled-out puff pastry over the apples, tucking the edges into the pan.

5. Bake the Tart Tatin:

• Preheat the oven: Preheat your oven to 180°C (350°F).

• Bake the tart: Transfer the skillet to the oven and bake for 30-35 minutes, or until the puff pastry is golden brown and puffed up.

6. Flip the Tart:

• Cool slightly: Remove the tart from the oven and let it cool for about 5 minutes. This will help the caramel set.

• Invert the tart: Place a large plate or platter over the skillet. Carefully flip the skillet over to invert the tart onto the plate. Be cautious, as the caramel will be very hot.

7. Serve:

• Let it cool: Allow the tart to cool slightly before serving, so the caramel doesn’t burn. Serve warm with a generous drizzle of crème anglaise on top.


Crème Anglaise (Vanilla Custard) (Serves 25)

Ingredients:

• 500ml heavy cream

• 500ml whole milk

• 150g sugar

• 6 large egg yolks

• 1 vanilla bean (or 1 tbsp vanilla extract)

Step-by-Step Crème Anglaise Recipe:

1. Infuse the Milk and Cream:

• Combine milk and cream: In a medium saucepan, combine the heavy cream, whole milk, and sugar.

• Scrape the vanilla bean (if using): If using a vanilla bean, split it lengthwise and scrape out the seeds. Add both the seeds and the empty pod to the saucepan. If using vanilla extract, simply add it later.

• Heat the mixture: Heat the milk-cream mixture over medium heat until it’s just about to boil. Do not let it come to a full boil — remove it from the heat when it’s hot, but not boiling.

2. Whisk the Egg Yolks:

• Whisk egg yolks: While the cream and milk are heating, whisk the egg yolks in a separate bowl until they lighten in color and become slightly thickened.

3. Temper the Egg Yolks:

• Temper the yolks: Slowly pour a small amount of the hot milk-cream mixture into the egg yolks, whisking constantly to avoid scrambling the eggs. Gradually add more of the hot mixture to the egg yolks, whisking continuously.

4. Cook the Custard:

• Return to heat: Pour the egg mixture back into the saucepan with the remaining milk-cream mixture. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens and coats the back of the spoon (about 8-10 minutes).

• Strain the custard: Once the custard has thickened, strain it through a fine mesh sieve into a clean bowl to remove any bits of egg or the vanilla pod (if used).

5. Cool & Serve:

• Cool the custard: Let the crème anglaise cool to room temperature before serving. It can also be made ahead of time and refrigerated. Be sure to cover it with plastic wrap directly on the surface to prevent a skin from forming.

Serving:

• Plate the tart: Slice the Whiskey Spiced Apple Tart Tatin into wedges and place on individual plates.

• Drizzle with crème anglaise: Spoon or drizzle the creamy vanilla custard over the warm tart before serving.

Tips:

• Whiskey: Choose a smooth whiskey like bourbon, rye, or Irish whiskey to complement the caramelized apples. If you prefer a non-alcoholic version, you can substitute with apple juice or cider for a similar flavor profile.

• Caramel consistency: Be cautious not to overcook the caramel — it should be golden and smooth, not too dark or bitter.

• Storage: The tart is best served warm, but can be stored at room temperature for up to 2 days. If making ahead, warm it in the oven before serving.


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January 13, 2025, Chef Tito Boy

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.

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November 18, 2024, Chef Dale Stratton

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


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October 7, 2024, Chef Chris Poitrias

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


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September 9, 2024, Chef Sergei Didenko

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September 9, 2024, Chef Sergei Didenko

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

Instructions

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.

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Chef Sandra Martin, March 2021

Welcome to Sri Lanka! Get your passport to flavour here. Add two tablespoons of sugar to the coconut milk when making the pudding. That ingredient was missed when the recipe was written.

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