Originated in Peru, the Citrus Snapper Ceviche has the up-market Australian palette in mind with the fresh lemon olive oil and its citrus beads consisting of orange, lemon and lime flavoring with molecular elements. Prepared by Mr. Cheffy Executive Chef in Perth, Australia Ingredients 120g snapper thinly sliced 1L olive oil 100ml olive oil 1 ea …
Prepared by Chef Dipender Tiwari Executive Chef at Qla Restaurant, New Delhi, India Ingredients 500g salmon with skin 2tbsp sea salt 2tbsp brown sugar Hand ful of dill leafs chop Juice of 1 fresh orange and zest Preparation Marinate fish filet with dill, orange zest, orange juice, then place muslin cloth on fillet and cover with mix of salt and sugar. Put …
Prepared by Chef Cihat Demirci Head Chef in Denizli, Turkey Ingredients 3 onions 3-4 green peppers 2 red peppers 2 pinches of parsley 1 pinch of fresh mint (dry mint can also work) 3 tomatoes 2 cloves of garlic 1 tablespoon tomato paste 1 lemon juice Preparation The onions, green and red pepper, parsley and …
Prepared by Chef Sean Streete Dine Diaspora Featured Chef 2017 Serves: Approximately 4 people Ingredients for Potato Mousse: 2 ea. Yukon Gold Potatoes (Peeled and Diced) ½ C. Heavy Cream 2 C. Water 1 ea. Egg White tt Kosher Salt —Agar Agar 1.5% of total weight of all the above ingredients. Ingredients for Salmon Mousse: 1 …
First day in Lisbon, I decide to go to São Jorge Castle, a beautiful Moorish castle on top of a hill with gorgeous views of Lisbon. I was already in love with Lisbon, but the view from there is absolutely breathtaking. It was already afternoon, so I could see an unforgettable sunset and just take all the …
Prepared by Sebastian Neiderhell Head Chef in Schliersee, Bavaria, Germany We use: Veal Filet Violette Potatoes Vegetables (at your choice) Carrots Tomatoes Leek Celeriac Onions Spices Red Wine Preparation by Sebastian: 1. First you make the Demiglace of Veal Bones. I make it like every other sauce of bones with carrots, leek, celeriac and onions, roasted veal …
Prepared by Alex Morte, Professional Chef in London, UK For 4 portions Ingredients Prawns •8 large tiger prawns •Pinch of salt and pepper •Squeeze of lemon •Tablespoon of smoked paprika •Drizzle of olive oil Sauce Vierge •4 plum tomatoes •Handful of fresh basil •1/2 a lemon •Clove of garlic •70ml of olive oil •Pinch of …
(Bogor Fruit Pickle) Recipe Prepared by Edy Kriswanto Head Chef at the Ascott Kuningan, Jakarta Perfect and enjoyable for summer days! Easy to make and any fruits that you like can be used! We use: – pineapple – apple – cucumber – guava – kedondong (Indonesian fruit) 150 g from each fruit Dressing: – red big chili 50 …
Prepared by Hermann Lienhard Head Chef in Lucerne, Switzerland Preparation Clean the monk’s beard, cut off the ends and then blanch the rest for about 10 minutes in salted water. Chop the onion, sauté in a little oil, add the mustard and simmer briefly Cut the onion into rings, lemon into small pieces and fry in …
This is a quick recipes that you can do on a Sunday brunch as it is easy to make and you can prepare it in 30 – 40 minutes. For 2 servings: – 1 large pineapple – 1 table spoon olive oil – 300 grams of turkey breast, cut into square bite sizes – 125 …
