Abdul Rehman Qureshi

Description:
East and North Indian Fusion Food Bengals and Punjabi Style.

Ingredients:
For The Bengali-style Shallow Fried Fish

Sole Fish fillets : 200 gm
Mustard oil : 50 ml
Mustard paste : 02 gm
Poppy seed paste : 05 gm
Yogurt : 05 gm
Turmeric powder : 01 gm
Red chilli powder : 01 gm
Green chilles : 01 gm
Salt : 02 gm
For The Tawa Masala Sauce
Onion Chopped : 100 gm
Tomatoes Chopped : 150 gm
Ginger Garlic paste : 30 gm
Red chilli powder : 02 gm
Coriander powder : 02 gm
Cumin powder : 02 gm
Turmeric powder : 01 gm
Pav Bhaji Masala : 01 gm
Ajwain : 01 pinch
Salt : 02 gm
Butter : 50 gm
Oil : 100 ml
Coriander leaves : 25 gm – for garnish
Green chilles : 01 gm
For The Homemade Crispy Bell Pepper
All purpose flour : 200 gm
Fresh Bread slices : 04 nos
Yogurt / curd : 50 gm
Baking soda : 02 gm
Milk : 150 ml
Sugar : 0 5 gm
Salt : 02 gm
Oil : 100 ml
Butter : 50 gm
Bell Pepper Chopped : 50 gm





Directions:
Method :
For The Bengali-style Shallow Fried Fish
Mix the cleaned fish pieces with the rest of the ingredients and let marinate for hours. Heat a pan and add about 1/2 cup oil. Shallow fry the fish in medium-low heat until both sides are charred but not completely fried up. Be gentle when turning the fish over.
For The Tawa Masala Sauce
Heat the butter and oil together tawa. Add the ajwain and cook over high flame for a few seconds. till to get the aroma. Add the finely chopped onions and fry for a minute. Add the ginger garlic paste and. add the tomatoes, simmer 5- minutes and add the Red chilli powder, pav bhaji masala powder and mix well.Use spatulas preferably wooden ones, upright over the cooking masala.final touch with coriander leaves.
For The Homemade Crispy Bell Pepper Naan
Trim the brown edges of the bread and roughly tear them into pieces. Place the torn bread pieces in a mixer and pulse it till resembles bread crumbs and transfer to a bowl knead the dough to the bread crumbs add sugar, baking soda, yogurt and milk. Mix well keep aside to let it rest for 1/2 hour. After half an hour add flour and salt Mixed everything together into a dough. Grease your palm with oil and knead lightly. Finally apply oil to the surface of the dough and cover with wet cloth. use stainless steel mesh to cook the naans directly over the fire. Pull an orange size of dough. Sprinkle flour on the rolling board. Do use a rolling pin and form oval shape . Place the Griddle on the burner .Sprinkle water onto the hot tawa and immediately place the naan over the sizzling water other side sprinkle chopped bell Pepper . The water will make the naan to stick to the tawa thereby giving it a smoky . The flame should be high give it a few seconds and insert a spatula under the naan to release it and flip it on to the mesh to cook it directly over the flame.
Assemble:
32”inch White Round plate. Shallow fried Fish and drizzle Tawa Masala Sauce with Keep aside Bell Pepper Naan.

Description:
Khabsa Rice burger keep between Kofta kabab drizzle on top Salsa and accommodate Mutable,Onion salad and French fries.

Ingredients:
For The Lamb Kofta Kabab
Minced lamb : 100 gm
Onions, finely diced : 15 gm
Garlic, minced ; 02 gm
Chopped fresh parsley : 10 gm
Ground cinnamon ; ½ gm
Ground allspice : ½ gm
Salt ; 01 gm
White pepper : 01 gm
Plain breadcrumbs : 30 gm
Egg whites : 01 no
For The Khabsa Rice Burger
Basmati rice : 200gm
Carrots, peeled and finely diced : 10 gm
Green pepper, seeded and finely diced : 05 gm
Tomatoes, peeled and diced : 100 gm
Chopped onions : 10 gm
Garlic cloves, minced : 05 gm
Ground cumin : 01 gm
Ground coriander : 01 gm
Salt : 05 gm
Black pepper : 01 gm
Butter : 50 gm
Toasted pine nuts : 02 gm
Ground green cardamoms : 01 gm
Ground cinnamon : 01 gm
Ground allspice : 01 gm
Ground dried limes : 01 gm
For The Tomato Parsley Salsa:
Tomatoes : 100 gm
Parsley : 10 gm
Balsamic vinegar : 50 ml
Salt : 01 gm
Black pepper : 01 gm
Lemon Juice : 10 ml
For The Mutable
Eggplants : 100 gm
Tahini Paste : 50 gm
Lemon : 10 Ml
Salt ; 01 gm
White pepper : 01 gm
Virgin olive oil : 10 ml
Garlic, minced ; 02 gm
Yoghurt : 50 gm



Directions:
For The Lamb Kofta Kabab Patty
Combine all of the ingredients, Combine ground beef and seasoning blend in a bowl and mix gently but thoroughly to combine. Divide mixture into 4 even portions and pat each portion into a flattened patty.Preheat grill to medium high. Grill beef burgers about 3 to 4 minutes per side for medium rare.Alternatively, heat a broiler to 500 degrees F and position an oven rack about 6 inches from the broiler unit.Line a baking sheet with aluminum foil and position an ovenproof rack on top of the baking sheet. Place the burgers on the rack and broil until just cooked through, 6 to 7 minutes. Keep aside.
For The Khabsa Rice Burger
Place chopped onion and olive oil in a big pan on high heat. Stir till the onion color changes, add spices and stir. Add tomato juice and paste, green pepper, chilli powder, cinnamon stick, dried lemon, and lemon slice and stir them well till boil. Add the soaked rice into the boiling stock along with chopped coriander and cook covered over low heat or until liquid is absorbed. Place the butter pieces on the top of the rice. Cover the pan and cook the kabsa rice on low flame for about 20-30 minutes. Stir together rice, breadcrumbs Shape rice mixture into thick patties. Dredge in remaining breadcrumbs. Cook rice cakes, in 2 batches, in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes on each side or until golden brown and crispy. Drain on a paper towel-lined wire rack.
For Tomato Parsley Salsa:
Roughly chop tomatoes and parsley. Combine all salt and pepper and stir. Add lemon juice and dash of vinegar. Mix. Add more salt and pepper to taste.
For The Mutable
To make the Mutable: Preheat oven to 400 degrees. Cover cookie sheet with foil and pierce the eggplants with a fork to avoid explosion. Bake for 40-45 minutes. When eggplants are finished cooking take out of oven and cool until they can be handled. Peel eggplants, cut in half and remove seeds. Place in food processor and sprinkle with lemon juice. Add tahini, yogurt, garlic and salt and a drizzle of olive oil. Process until smooth. Drizzle with olive oil and garnish with parsley.
Assembly
Take Plate Arrange Khabsa Rice burger keep between Kofta kabab drizzle on top Salsa and accommodate Mutable,Onion salad and French fries.

Description:
Grilled Sirloin Steak on Top of Eggplant, Potato Tempura with Thai Green Curry

Ingredients:
For Grilled Sirloin Steak
Thick steaks : 200 gm
Dried Thyme : ½ gm
cayenne powder : ½ gm
Black pepper, coarsely ground : 01 gm
Garlic finely minced : 05 gm
Sea salt : 01 gm
Canola oil : 50 ml

For Eggplant and Potato Tempura
Eggplant Slice : 25 gm
Potato Slice : 25 gm
Tempura flour : 50 gm
Corn flour : 25 gm
Black Pepper Ground : ½ gm
Egg yolks : 01 gm
Egg whites, stiffly beaten : 01 Pcs
Chilled sparkling or soda water : 100 ml
Vegetable oil, for deep-frying : 100 ml

For Thai Green Curry
Birds eye chilies : 02 gm
Lemon grass stalks chopped : 02 gm
Kaffir Lime leaves : 02 gm
Coriander leaves : 50 gm
Galangal or fresh root ginger : 02gm
Coriander seeds : ½ gm
Peppercorns : ½ gm
Salt : 01 gm
Coconut milk : 50 ml
Peanut or any other vegetable oil : 50 ml
Water : 150 ml










Directions:
Method:
For Grilled Sirloin Steak
Slap dry the steaks using paper towels. Cut each steak in half. On a large platter, rub the beef with cayenne powder and black pepper. Add the minced garlic and 1 teaspoon of finely chopped thyme. Drizzle about 2 teaspoons of canola oil, chill and allow marinating for at least 15 minutes. But I prefer marinating overnight for optimum flavor. Remove the beef from the refrigerator so it returns to room temperature. Preheat the oven to 350°F.slap the meat dry one more time. A brush, grease a cast iron skillet grill and heat until it's really hot, almost to the smoking point. Using tongs place the sprigs of thyme and the beef in the pan on high heat and cook for 8-10 minutes. Remove the pan from the oven. Sprinkle with sea salt. Cover with a piece of aluminum foil. Let the meat sit for at least 10 more minutes.
For Eggplant and Potato Tempura
Mix the flour, salt, pepper, oil, and egg yolks. Gradually add the Chilled sparkling, stirring constantly. Allow batter to rest, covered, in refrigerator for 1hours. Just before using you may add stiffly beaten egg whites for a puffier crust. Dip potato & Eggplant slices into the batter and drop into deep, hot safflower oil. When the crust is golden brown and puffy, remove the zucchini from the oil. Drain on paper towels.
For Thai Green Curry
Blend all the ingredients for the curry paste in a mixer/blender into a smooth paste. Heat up the pan adds oil and the green curry Paste and stir fry. Adjust to medium low heat as you need to add in the coconut milk later.
Assembly:
Plate place Tempura Trimble on top arrange grilled steak and pour Green Curry in Short Glass
Garnish with Carrot chips and Coriander Strips

Description:
Grilled Salmon Honey Cured on Cold Soba Noodle Salad with Thai yellow Curry Reduction

Ingredients:
For The Grilled Salmon Honey Cured
Fillet salmon, skin on : 250 gm
Dijon mustard : 05 gm
whole-grain mustard : 01 gm
Honey : 15 gm
Horseradish, drained : 05 gm
Chopped fresh mint leaves : 02 gm
Chopped Parsley : 02 gm
Kosher salt : 01 gm
Freshly ground black pepper : ½ gm
sherry vinegar : 01 ml
canola oil : 10 ml
extra-virgin olive oil : 20 ml

For The Cold Soba Noodle Salad
Bundle of soba noodles (about 4 ounces, uncooked) : 50 gm
Scallions, sliced on a bias (white and green parts) : 10 gm
Crusted Peanuts : 01 gm
Sesame seeds : 01 gm
Dressing:
Soy sauce : 05 ml
Rice vinegar : 02 ml
Fresh ginger, grated : 01 gm
Sugar : 01 gm
Salt : 01 gm
lime, juiced : 10 ml
Hot sauce : 02 gm
Sesame Oil ; 10 ml

For The Thai Yellow Curry Reduction
Ground coriander : 05 gm
Ground cumin : 05 gm
Ground turmeric : 01 gm
Minced garlic : 02 gm
Chopped shallots : 05 gm
Dried red chili peppers : ½ gm
Stalks lemongrass : 01 gm
Salt : 01 gm
Ground cinnamon : ½ gm
Ground pepper : ½ gm
Minced fresh ginger : 01gm
Water ; 100ml
Coconut Milk : 50 ml
Oil cooking : 10 ml


Directions:
For The Grilled Salmon Honey Cured
Combine together the mustards, honey, horseradish, mint and 1/4 teaspoon of salt & 1/4 teaspoon of pepper in a small bowl. Allow to sit for at least 15 minutes before using. Can be made 1 day in advance and refrigerated do not add the mint until just before using. Bring to room temperature before using. Ignite the grill to high. Brush the salmon w/ the oil & flavour with salt and pepper. Position the salmon on the grill, skin side down, and grill until golden brown and slightly scorched, about 3 mins.
For The Cold Soba Noodle Salad
Cook noodles according to package directions, rinse under cool water, and set aside. Prepare the scallions and set aside as well. For the dressing, whisk together all ingredients and pour over the noodles. Add the scallions and toss to combine. For a richer flavor, refrigerate for a few hours before eating to let the flavors combine, or enjoy right away, garnishing with the peanuts and sesame seeds when served.
For The Thai Yellow Curry Reduction
Remove the chilies' stems and thinly slice them. Soak them in a bowl of warm water for about 15 minutes or until soft. Drain well. Set aside. Prepare lemongrass .Toast coriander and cumin together in a dry frying pan over medium heat. Stir constantly for about 1 - 2 minutes, or until the spices are fragrant and slightly darkened. Remove from heat and stir in salt, turmeric, pepper and cinnamon. Blend all the other ingredients and toasted spices in a small food processor until smooth. Put the thick coconut milk into a wok and fry for 3-5 minutes. Stirring continuously, until the coconut oil begins to separate out. Then add the yellow curry paste and fry for 1-2 minutes.
Assemble:
32”inch White Round plate. Place Soba Noodle salad Place on top Grilled salmon and drizzle Yellow curry reduction garnish with wonton crispy bungles.

Description:
Butter Milk Roast Drum Stick on top Nasi Lemak with Thai red curry

Ingredients:
For Butter Milk Roast Drum Stick
Chicken drumsticks : 120 gm
Labnah : 50 gm
Olive oil : 10 ml
butter : 10 gm
garlic cloves, finely chopped : 05 gm
fresh parsley, chopped : 10 gm
lemon juice : 15 ml
Salt : 02 gm
Black Pepper : ½ gm
For The Naski Lemak (Coconut Turmeric Rice)
Basmati rice, washed 3 times and drained : 100 gm
Coconut milk : 75 gm
Ground turmeric : ½ gm
kosher salt : 01 gm
kaffir lime leaves : ½ gm
lemongrass tied into a knot : ½ gm
Ginger : 01 gm

For The Thai red curry
Dried hot red chilies halved and seeds discarded : 20 gm
Coriander seeds : 10 gm
Lemongrass stalks : 01 gm
Whole black peppercorns : 01 gm
Greater galangal : 05 gm
Kaffir lime leaves : 01 gm
Chopped fresh cilantro : 100 gm
Shallots, chopped : 05 gm
Chopped garlic : 02 gm
Fresh bird's-eye chiles : ½ gm
Thai shrimp paste : 02 gm
Salt : 01 gm
Coconut milk : 100 ml



Directions:
For Butter Milk Roast Drum Stick
Heat a large, heavy-based lidded casserole or frying pan over a moderate heat. Add the oil and half the butter. Generously season the drumsticks with salt and pepper. When the butter is foaming, drop in the drumsticks, and fry until lightly browned all over.Cover the casserole with a lid and leave the drumsticks to fry gently for 20-25 minutes, turning regularly. Remove the lid and add the remaining butter, along with the garlic, parsley and lemon juice. Take the casserole off the heat and leave the flavors to infuse for a few minutes before
For The Naski Lemak ( Coconut Turmeric Rice)
Stir together rice, coconut milk, turmeric, salt, lime leaves, lemon-grass, ginger, and water in a 2-qt. saucepan, and bring to a boil over high heat. Cover tightly with lid and reduce heat to low; cook, without stirring, until all liquid is absorbed and rice is tender, about 20 minutes. Discard lime leaves, lemongrass, and ginger before serving.
For The Thai red curry
Cut dried chiles into 1/4-inch pieces with kitchen shears and soak in warm water until softened, about 20 minutes. Drain well in a sieve.While chilies soak, toast coriander in a dry small heavy skillet over moderate heat, shaking skillet, until fragrant, 3 to 4 minutes, then cool. Thinly slice lower 6 inches of lemongrass stalks and finely chop.Finely grind coriander and peppercorns with mortar and pestle (or in mini food processor), about 2 minutes, then toss together with lemongrass, galangal, lime leaves, cilantro, shallot, garlic, fresh chiles, and soaked dried chiles in a bowl. Pound mixture in 3 batches with mortar and pestle until a fairly smooth paste is formed, 8 to 10 minutes per batch, transferring to cleaned bowl. Return all of curry paste to mortar, then add shrimp paste and salt and add coconut milk pound until combined well 1 minute.


Assembly
To serve, warm the Coconut rice until desired consistency is reached, arrange on the centre of a large dinner plate. Place the Drum stick gently on the coconut rice. Place Red curry sauce small sauce ball Garnish with Coriander and leeks.

Description:
Classic Greek Moussaka with Tomato Makhani Gravy

Ingredients:
For The Classic Greek Moussaka
Eggplants Large : 200 gm
Potatoes ; 100 gm
Ground beef (or lamb) : 150 gm
Onions, finely diced : 25 gm
Garlic, minced ; 02 gm
Chopped fresh parsley : 10 gm
Ground cinnamon ; ½ gm
Ground allspice : ½ gm
Tomato puree (or crushed tomatoes) : 50 gm
Tomato paste : 50 gm
Sugar : 02 gm
Salt ; 01 gm
White pepper : 01 gm
Plain breadcrumbs : 30 gm
Egg whites : 02 no
Mozzarella cheese ; 50 gm
For The Béchamel Sauce:
Salted butter : 100 gm
Flour : 100 gm
Milk, warmed : 200 ml
Egg yolks, lightly beaten : 02 no
Ground nutmeg : ½ gm
For The Tomato Makhani Gravy
Tomato puree : 100 gm
Ginger ; 01 gm
Garlic chopped : 01 gm
Butter : 05 gm
Chopped green chili : 01 gm
Honey : 01 gm
Dried fenugreek leaves : ½ gm
Cooking Cream : 20 Ml
Curry powder : 01 gm
Red chili powder : ½ gms
Gram Masala powder : 0.1 gm
Coriander chopped : 0.5 gms
Salt : To- taste
Fresh coriander leaves : 0.1 gm


Directions:
For The Classic Greek Moussaka
Grease a 9 x 9-inch baking pan although you could use a 13 x 9 pan using a smaller pan will result in a thicker casserole. Peel the eggplants then slice 1/4-inch thick (or a little thicker won't hurt).Brush cookie sheet with olive oil.Coat each side of sliced eggplant with olive oil then season slices with salt and freshly ground pepper (I use seasoned salt for this and use as much pepper as desired).Place the eggplant slices on cookie sheet; broil under the broiler until brown; turn and broil the other side, brushing with oil if needed; repeat with all eggplant slices.in the bottom of the prepared baking dish arrange half of the eggplant slices.In a large skillet, combine beef and onions; cook stirring until the beef is no longer pink and the onions are soft; drain fat.Add in the garlic, tomato sauce, oregano, 1/2 tsp salt and black pepper to taste; pour mixture over eggplant slices.Arrange the remaining eggplant slices over the beef mixture.Pour the cheese sauce over mixture in baking dish.Bake in a preheated 350 degree F oven for 45 minutes.Cut into squares.

For The Béchamel Sauce:
Melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown. Add warmed milk to mixture in a steady stream, whisking continuously. Simmer over low heat until it thickens a bit but does not boil. Remove from heat, and stir in beaten egg yolks and pinch of nutmeg. Return to heat and stir until sauce thickens.
For The Tomato Makhani Gravy
Heat fry pan add butter inside chopped garlic and ginger stir-fried till golden brown. Put all spices cooked till oil separate from masala. Add tomato puree cooked 10 minute. •Add honey and seasoning with Dried fenugreek leaves and gram masala.
Assembly
Take Plate put makhani sauce, , place mouskka on top gravy Garnish with Basil Leaves.

Description:
Falafels in Pita Pocket with Hummus,Mutabal and Tzatziki Dips

Ingredients:
For The Falafels
Can chickpeas, drained : 250 gm
Onion, finely chopped : 20 gm
Minced garlic : 05 gm
Fresh parsley, finely chopped : 25 gm
Coriander Leaves : 25 gm
Ground Cumin : 01 gm
Ground Turmeric : ½ gm
Bread crumbs : 30 gm
Baking powder : ½ gm
Cracked black peppercorns : 01 gm
Salt : 02 gm
White flour : 25 gm
Vegetable oil : 500 ml
For The Hummus
Can chick peas : 100 gm
Tahiti (sesame) paste : 75 gm
Yogurt : 25 gm
Juice lemon : 50 ml
Garlic Minced : 5 gm
Olive oil : 50 ml
Salt : 01 gm
Pepper : 01 gm
some water if needed :
For The Mutabal
Roasted Eggplant : 100 gm
Tahini Paste : 75 gm
Lemon juice : 50 ml
Sesame seeds : 01 gm
Garlic Minced : 05 gm
salt : 01 gm
Pepper : 01 gm
olive oil : 50 gm
For The Tzatziki
Plain yogurt : 100 gm
Cucumbers - peeled, seeded and diced : 50 gm
Olive oil : 10 ml
Lemon, juiced : 05 ml
Salt : 01 gm
Pepper : 01 gm
Chopped fresh dill : 05 gm
Garlic Minced : 02 gm



Directions:
For The Falafels
Mash the garbanzo beans in a large bowl. Stir in the onion, garlic, coriander, parsley cumin, turmeric, baking powder, flour, bread crumbs, salt and pepper, combine ingredients in a food processor to be a thick paste.
Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten. Carefully drop the balls into the hot oil, and fry until brown.
For The Hummus
Slice the garlic thinly and crush with about 1/2 a teaspoon of salt. Put the chickpeas in a blender with the lemon juice, garlic, tahini and yogurt. Blend to a fine Paste. Depending of the consistency, need to add a little water to make the mixture smoother.
For The Mutabal
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil.
For The Tzatziki
In a blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

Description:
Midwestern-raised sirloin steak wrapped thick-sliced smoked beef bacon on Sautéed Spinach and sweet Potato Mash with Pinenut Demi Glaze

Ingredients:
For Midwestern-raised sirloin steaks
Beef tenderloin steaks : 200 gm
Beef Bacon strips : 100 gm
Dried Cajun Spiced : 05 gm
Salt : 01 gm
Garlic : 05 gm
Olive oil : 50 ml
For sweet potato Mash
Sweet potato : 100 gms
Salt : 01 gm
Milk : 50 Ml
Cream : 100 ml
Butter : 20gms
Black Pepper Crusted : 01 gm
Parsley : 01 gm
Chopped Garlic : 01 gm
Olive oil : 50 ml
For Sautéed Spinach:
Spinach : 100 gm
Unsalted butter : 10 gm
Finely chopped shallots : 10 gm
ground coriander : 01 gm
Pinch crushed red pepper flakes : ½ gm
Kosher salt : 01 gm
Ground white pepper : ½ gm
Freshly grated nutmeg : ¼ gm
For Pine nut Demi Glace;
Tenderloin bones : 100 gm
Carrots, roughly chopped : 10 gm
onions, roughly chopped : 10 gm
white part of the leek, roughly chopped : 05 gm
Can Tomato paste : 25 gm
Outer green leek leaves : 10 gm
parsley stems : 05 gm
Thyme : ½ gm
Dried bay leaves : 02 pcs
Salt : 01 gm
Black Pepper Crusted : 01 gm
Crushed pine nut : 02 gm



Directions:
For Midwestern-raised sirloin steaks
Place six bacon strips at a time, on a microwave-safe plate lined with paper towels. Cover with another paper towel, microwave on high for 2-3 minutes or until partially cooked. In a small bowl, combine Cajun spice pepper and salt; rub over steaks. Wrap two strips of bacon around sides of steaks and secure with tooth picks. Broil 3-4 in. from the heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Discard toothpicks.
For sweet potato Mash
Boiled sweet potato peeled and mash .Heat butter add milk and cream make it warm add sweet potato, Parsley seasoning. Mix well till become smooth paste. Keep aside.
For Sautéed Spinach
Heat the butter in a large (12-inch) skillet over medium heat. Add the shallot, coriander, and red pepper flakes, and cook, stirring occasionally, until the shallot begins to soften but does not brown, 2 to 3 minutes. Increase the heat to medium high, and begin adding the spinach, a large handful at a time, tossing with tongs, until all the spinach is in the skillet. Cook, tossing frequently, until the spinach is wilted and bright green, about 2 minutes. If a lot of water remains, cook on high heat, until the leaves are coated with butter but not soupy, another 1 to 2 minutes. Season to taste with salt, pepper, and nutmeg.

For Pine nut Demi Glace
Heat oven to 500 degrees and, Spread the bones evenly in one layer in a roasting pan Roast until brown about 1 hour. Add the vegetables to the pan and spread them evenly around the bones and roast until the vegetables. Transfer the bones and vegetables to a 15-20 quart stockpot. Simmer for 3 minutes; transfer liquid to the pot of bones. Add tomato paste. stock for demi-glace over medium-high heat, skimming off the fat occasionally, for 4-5 hours until reduced to 2 cups.
Assembly
Sweet Potatoes Mash on the centre of the plate and place Spinach and Steak on top and drizzle with pine nut Demi Glace .

Description:
Indian and European fusion Dessert

Ingredients:
For pineapple Cheese Cake
PHILADELPHIA Cream Cheese (softened or cubed), softened- 250 gm
Sugar -100 gm
Crushed pineapple, drained- 25 gm
Frozen whipped topping, thawed 100gm
Fresh grilled Tandoor Pineapple, sliced 100 gm
For Brandy snaps
Butter, chopped
Brown sugar-70g
Golden syrup-60ml
Plain flour-50g
Ground ginger
Thickened cream-160ml
Icing sugar mixture


Directions:
For pineapple Cheese Cake
In a large bowl, beat the cream cheese and sugar until smooth. Stir in pineapple. Fold in whipped topping. Place ladyfingers around the sides and on the bottom of a greased 9-in. spring form pan. Pour filling into pan. Cover and refrigerate for 8 hours or overnight. Carefully remove sides of pan. Top with grilled Tandoor pineapple.
For Brandy snaps
Preheat oven to 180°C. Line a tray with baking paper. Combine the butter, brown sugar and golden syrup in a saucepan and cook over medium heat, stirring, for 2-3 minutes or until butter melts and sugar dissolves. Set pan aside for 5 minutes to cool slightly. Add the flour and ginger to the mixture and stir to combine. Drop four teaspoonfuls of mixture on to the tray, spaced well apart. Bake for 5 minutes or until they are bubbling and have spread to 10cm in diameter. Remove from oven and allow to cool for 1 minute. Working quickly, use a palette knife to lift each one and wrap around the handle of a wooden spoon. Leave to set for 1 minute, gently slip off spoon and transfer to a wire rack. Repeat with remaining mixture.Use an electric mixer to whisk the cream, and icing sugar in a small bowl until soft peaks form. Spoon cream into a piping bag fitted with a fluted nozzle. Pipe the cream among each brandy snap. Serve immediately.

Description:
Vermicelli and Mango with dry fruit pudding

Ingredients:
Ingredients
• Vermicelli 100 gm
• Whole Milk 500 ml
• Sugar 150 gm
• Cardamom Pods 01 gm
• Cardamom Powder ½ gm
• Almond 02 gm
• Cashews nut 02 gm
• Pistachios 01 gm
• Sliver leaf 01 pcs
• Fresh Cream 100 ml
• Saffron Strands ¼ gm
• Chorizo Nuts 01gm
• Light Brown Raisins 01 gm
• Rose Water 02 drop
• Butter 25 gm


Directions:
Fry the vermicelli in the butter, until well browned, but not burnt. By the time it gets cooked, all the butter will get dried.Add in sugar and mix well. Cook for a few seconds and then add in the whole milk, cup by cup, stirring constantly. Bring it to a boil. Now, add raisins, whole cardamom, and almonds, cashews and pistachios, along with the remaining sugar. Reduce the heat and thicken the sheer korma to three-strand consistency, letting the milk boil until it is halved. The vermicelli must be very soft by now. Quickly add in the rose water, chorizo and fresh cream and let it simmer, covered, for 10 minutes. Garnish with the saffron strands and powdered cardamom, and serve immediately

Description:
Buttermilk Baked Chicken coated with corn flakes, mint cilantro mayonnaise, tartar and mango tomato salsa

Ingredients:
For Baked Chicken
• Chicken Boneless 200 gm
• Buttermilk 50 ml
• Juice of lemon 10 ml
• Tabasco sauce 02 ml
• Onion, chopped 05 gm
• Thyme ¼ gm
• Cloves garlic, smashed 05 gm
• Salt 02 gm
• Ground black pepper ½ gm
• Crushed corn flakes 50 gm
• Grated Parmesan cheese 10 gm
• Chopped Coriander leaves 02 gm
• Bread Crumb 50 gm
• Olive oil 05 ml
For Mint Cilantro Mayonnaise
• Fresh mint leaves 10 gm
• Fresh cilantro 20 gm
• Fresh parsley leaves 05 gm
• Crushed red pepper flakes 01 gm
• Chopped onion 01 gm
• Cider vinegar 02 ml
• Mayonnaise 30 gm
For Tartar Sauce
• Kraft Real Mayonnaise 50 gm
• Shallots (chopped) 10 gm
• Gherkins (chopped) 10 gm
• Salt ½ gm
• Pepper ½ gm
For Mango tomato salsa
• Mangoes, diced 100 gm
• Tomatoes, seeded and diced 50 gm
• Sweet onion 10 gm
• Jalapeno pepper 05 gm
• Chopped cilantro 02 gm
• Juice of lime 05 ml









Directions:
For Baked Chicken
Soak skewers in water for about 15 minutes. Mix together buttermilk, lemon juice, hot Tabasco sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 1 hour’s .put chicken in skewer and coated with Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper. Letting the excess drip off, and dredge through the corn flake-Parmesan mix, Preheat the micro oven baking mode. Fit a sheet tray with a wire rack and spray with nonstick cooking spray. Pressing to help it adhere. Place on the wire rack-fitted sheet tray and bake for 3-4 minutes until golden and crisp.
For Mint Cilantro Mayonnaise
Place mint, cilantro parsley, red pepper flakes, and onion in the bowl of a food processor fitted with the metal blade. Process until minced. Add vinegar and mayonnaise to the bowl and pulse until combined. Do not over-process or the mixture will curded
For Tartar Sauce
Mix ingredients until well blended; store in a tightly covered container in the refrigerator.
For Mango tomato salsa
Combine chopped mangoes, tomatoes, onion, jalapeno and cilantro in a medium bowl. Squeeze two halves of a small lime over the bowl. Toss and allow standing until ready to serve.

Description:
Honey-Glazed Grilled Chicken on top of Stir fried Haricot beans with Plum olive Salsa and Blood Plum Coulis

Ingredients:
For Honey-Glazed Grilled Chicken
• Boneless chicken breast : 100 gm
• Ground black pepper : ½ gm
• Turmeric ground : ½ gm
• Honey : 01 gm
• Extra virgin olive oil : 01 ml
• Dry white wine : 01 ml
• Lemon juice : ½ ml
• Onions, minced : ½ gm
• Garlic cloves, minced : ½ gm
• Minced fresh ginger : ½ gm
• Salt : 01 gm
• Plum Sauce : 02 ml
For Stir fried Haricot beans
• Fresh green beans : 50 gm
• Light soy sauce : 02 ml
• Plum sugar : 01 gm
• Rice vinegar : ½ gm
• Garlic (minced)
• Ginger (minced) : ½ gm
• Green onions (minced, white part only) : ½ gm
• Chili paste : ½ gm
• Cooking oil : ½ gm
For Plum olive Salsa
• Plum halve : 10 gm
• Black olive : 01 gm
• Green olive : 01 gm
• Sweet chilli sauce : 02 ml
• Fresh lemon juice : 01 ml
• Shallots ends trimmed, thinly sliced : ½ gm
• Chopped Fresh Parsley : ½ gm
For Blood Plum Coulis
• Red plums, halved, stones removed : 50 gm
• Cinnamon quill : 01 pcs
• Coriander seeds : ½ gm
• Star anise : ½ gm
• Cider vinegar : 01 ml
• Orange juice : 05 ml
• Five-spice powder : ½ gm
• brown sugar : 01 gm


Directions:
Method
For Honey-Glazed Grilled Chicken
Rub both sides of chicken breast with pepper, salt and dried sage. In a medium pan, add olive oil, butter and garlic and set range to medium-high heat. When the pan is hot, place chicken in pan and cover. In a small bowl, whisk together balsamic vinegar plum sauce and honey. Cook chicken 10 to 15 minutes on each side. After second turn, add vinegar and honey mixture. Cook another 5 to 10 minutes on each side. When chicken is cooked through, remove and deglaze with pan with the blood plum caulis. Let the sauce reduce by half and pour over the chicken.
For Stir fried Haricot beans
In a small bowl combine soy sauce, sugar and rice vinegar. Set aside. Blanch green beans for 10 minutes or until beans have reached your desired tenderness. Drain beans from the wok. Add 1 tablespoon of oil to the wok. Add garlic, ginger and green onions. Stir fry for 15 seconds. Add chili paste. Add the sauce mixture a cook for a few seconds. Return beans to the pan tossing to coat. Serve.
For Plum olive Salsa
In a medium bowl, combine the plum, black olive, green olive, parsley, and garlic. Stir in the salt, sweet chilli sauce, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

For Blood Plum Coulis
Place the cinnamon, cloves, coriander and star anise in a muslin bag secure with string. Place remaining ingredients, except the sugar, in a large saucepan. Add the bag of spices, bring to a boil, then reduce heat to low and simmer for 45 minutes, stirring occasionally. Preheat the oven 160°C. Place sugar on a lined baking tray and heat in oven for 2-3 minutes until warmed through (this helps the sugar dissolve into the sauce). Stir the warm sugar into the plum mixture and cook for a further 45 minutes, stirring occasionally to prevent catching, until reduced and thickened. Cool slightly, discard spices, then blend in batches until smooth.

Assembly:
Take square plate keep beans on arrange chicken topped with salsa and pour plum sauce in short glass

Description:
Lebanese Salad "Crumbled Bread" Salad with Blood Orange, Sumac and Champagne Vinaigrette in Carom Seeds Tart Shell.

Ingredients:
For Fattoush Salad
• Green lettuce : 30 gms
• Medium tomatoes : 20 gms
• Bunch of scallions, chopped : 05 gms
• Radishes, sliced : 10 gms
• Cucumbers, Slice : 25 gms
• Red bell peppers, slice : 10 gm
• Mint, chopped : 05 gms
• Red onion : 05 gms
• Sumac : ½ gm
• Cloves of garlic, finely chopped : 01 gm
• Roasted Pita breads : 01 pcs
• Olive oil : 10 ml
• Salt : 01 gm
•
For Blood Orange, Sumac and Champagne Vinaigrette
• Blood orange Juice : 25 ml
• Pomegranate : 20 ml
• Dijon mustard : 01 gms
• Honey : 05 gms
• Champagne vinegar : 05 ml
• Red wine vinegar : 05 ml
• Sumac : 01 gm
• Olive oil : 50 ml
• Black pepper : ½ gm
• Salt : 01 gm
• Shallots : 01 gm
• Mint leaves : ½ gm
For Ajwain Tart Shell
• All purpose flour : 100 gms
• Ajwain : ½ gm
• Salt : ½ gm
• Sugar : ½ gm
• Unsalted butter (melted) : 20 gm
• Water : as required


Directions:
Method for Fattoush Salad
Heat olive oil in a large saucepan over a medium heat. When hot add half the Pita bread and fry until golden. Drain on absorbent paper then repeat with remaining bread. Combine tomatoes, capsicum, cucumber, parsley, mint, radishes and green onions in a large bowl and stir to combine. Coarsely break fried bread and toss through salad. Sprinkle in the sumac, drizzle some olive and lemon juice and toss gently to combine.

Method For Blood Orange, Sumac and Champagne Vinaigrette
In a large bowl arrange Mache, blood oranges, Pomegranate Juice, shallots and mint leaves. In a separate bowl emulsify all vinaigrette ingredients with a whisk. Toss vinaigrette with salad before serving, garnish with sumac.
For Ajwain Tart Shell
Mix maida, salt, ajwain and butter. Rub until the mixture resembles coarse bread crumbs. Add water and knead the dough till it is smooth just like chapatti dough. Cover it with a wet kitchen towel and keep it aside. Preheat the oven for 15 minutes at 350F.Place the tart mould and bake it for 7-8 minutes. Take the shells out of the oven and let it cool for at least 2 minutes. Till crispy
Assembly
5”x11” rectangle Platter Keep Ajwain Tart Shell put fattoush salad in centre dusted with samac powder finely chopped parsley ,take short glass pour samac vinaigrette other side of platter

Description:
A delicious and spicier way to prepare lobster on the grill, couscous tastefully Arabian style serving sauce with Indian clay pot this dish I recommend a nice pale ale. Have fun!

Ingredients:
Ingredients
For Grilled Lobster Tail
• lobster tails : 300 gms
• Olive oil : 100 ml
• Kosher salt : 05 gms
• cracked black pepper : 01 gm
• cider vinegar : 02 ml
• Dijon mustard : 02 gms
• Cherry tomatoes, halved : 25 gms
• Fresh thyme leaves : 02 gms
For Baby Spinach Couscous Trimble
• couscous : 100 ml
• Fish Broth : 250ml
• Onion chopped : 05 gms
• Garlic minced : 02 gms
• Olive Oil : 10 ml
• Fresh Baby spinach : 50 gms
• Grated parmesan cheese : 05 gms
• lemon juice : 05 ml
• Salt : 01gm
• Ground pepper : 01 gm
• Chopped pecans : 05 gms
For Nilgiri Korma Gravy
• Cilantro leaves : 100 gms
• Mint leaves : 50 gms
• Green chilies : 05 gms
• Coconut Milk : 20 ml
• Whole Milk : 100 ml
• Cashew nuts : 05 gms
• Ginger Garlic paste : 10 gms
• Cumin seeds : 02 gms
• Fennel seeds : 01 gm
• Bay leaf : ½ gm
• Coriander powder : 02 gm
• Garam masala : 01 gm
• Salt : 02 gms
• Oil : 50 ml



Directions:
Method For Grilled Lobster Tail
Whisk together vinegar, olive oil and Dijon mustard, and season with salt and pepper. Toss dressing with cherry tomatoes and thyme springs set aside. Split your lobster tails in half by slicing through the underside. If possible, try and keep back half of shell partially connected. Season with olive oil, salt, and pepper, and place on grill, shell side down. Grill until shell becomes pinkish red, 4-7 minutes. cook until lobster is cooked but not too firm, 2-6 minutes.
Method for Baby Spinach Couscous Trimble
Cook and stir onion and garlic in hot oil until tender. Add the broth and spinach, cook and stir frequently until the spinach cooked. Mixture to a boil and stir occasionally Add in couscous; stir to combine. Cover, remove pan from heat, and let stand 5 minutes or until liquid is absorbed. Add remaining ingredients; stir to combine.

For Nilgiri Korma Gravy
Grind cilantro, mint, coconut, cashews and green chilies into a paste. If necessary, sprinkle some water while grinding. Heat oil in a pan, add bay leaf, cumin and fennel and when it sizzles add onions and sauté for a while. Add the ginger garlic paste, coriander powder and garam masala and sauté until raw smell goes off. Add the ground paste and 1/2 cup water. Add whole milk and mix well.



Assembly:

11”Pasta Plate place Cous Cous Trimble on top arrange grilled lobster and pour nilgiri gravy
Garnish with dried orange ,mint and spaghetti stick

Description:
A combination of three countries served on one plate Indian,Thai,Italian cuisine. It feel you wow!!!!!!!!!!

Ingredients:
Ingredients for Tandoori Lamb Shank

• Lamb shank : 200 gm
• Plain yogurt : 100 gm
• Fresh lemon juice : 01 ml
• Malt vinegar : 05 ml
• Minced garlic : 01 gm
• Peeled and grated ginger : 01 gm
• Ground cumin : 01 gm
• Ground coriander : 01 gm
• Cayenne pepper : 01 gm
• Ground cardamom : ½ gm
• Ground cloves : 01 gm
• Fresh-ground black pepper : ½ gm
• Salt : 02 gm
• Butter : 10 gm
Ingredients for Pesto Pad Thai
• Thai rice noodles cooked and drained : 100 gm
• Light soy sauce : 01 ml
• Fresh Pepper Red (Jillian) : 01 gm
• Freshly ground black pepper : 01 gm
• Cloves garlic, minced : 01 gm
• Chopped fresh basil : 15 gm
• Chopped fresh parsley : 10 gm
• Grated Parmesan cheese : 05 gm
• Pine nuts or walnuts, coarsely chopped : 02 gm
• Olive oil : 10 ml
• Butter : 02 gm
• Parmesan cheese : 02 gm
Ingredients for roasted Tomato Caulis
• Roma tomatoes peeled & deseeded : 100 gm
salt : 02 gm
• White pepper : 01 gm
extra virgin olive oil : 10 ml





Directions:
Method for Tandoor Shanks
Mix all of the ingredients except the oil and melted butter in a bowl large enough to hold the Lamb Shank. Add the Shanks and toss to coat in the marinade. Put the shanks with the marinade in a large, resalable Bowl and refrigerate 2 hours. Preheat the oven to 550°F or preheat the Tandoor.Remove the shanks from the marinade. put the Shanks in a Skewers Grilled in clay oven let rest 5 minutes; then turn the Shanks, drizzle with the butter and roast 10 more minutes. If grilling, grill 5 minutes each side; let rest 5 minutes off the grill, then brush with the butter and grill 5 more minutes each side till tender
Method for Pesto Pad Thai
Combine garlic, basil, parsley, cheese, and nuts in mortar. Pound until smooth. Gradually work in olive oil until smooth. This can also be done in a blender. Pour hot cooked Thai rice Noodle into a bowl; toss with the butter and pesto sauce. Pass the Parmesan cheese.
Method for Roasted Tomato Caulis
Place the tomatoes on a grill and roast until the skin is charred. Peel and remove the seeds from all the tomatoes. Place the tomatoes, extra virgin olive oil, and salt and white pepper mixture in a food processor and puree to a fine texture.
Assemble:
32”inch White Round plate. Place Pesto pad Thai in Plate on top tandoori Shanks pour tomato caulis in short glass. Ready to serve.

Description:
Deep fried shrimps coated with black & white sesame seeds on bed of onion Rings and pomegranate Sauce.

Ingredients:
For Shrimps Marinating
Shrimp, shelled and deveined, with tails attached : 100 gm
Kosher salt : To Taste
All-purpose flour : 50 gm
White & Black sesame seeds : 10 gm
Sesame oil : 05 ml
Eggs : 01 no
Cornstarch : 30 gm
Baking soda : 01 gm
Peanut oil : for deep frying

For Pomegranate Chutney.
Red currant jelly : 10 gm
Finely chopped green onions : 05 gm
Pomegranate seeds : 100 gm
Minced fresh ginger : 10 gm
Minced fresh jalapeno chile : 05 gm
Ground coriander : 02 gm
lemon juice : 20 ml
Salt and pepper : to Taste


Directions:
For Shrimps
In a bowl, gently mix the shrimp with salt to coat salt. Cover with cold water, slosh around a few times, drain the shrimp well, and then transfer to a cutting board. Line up 3 shallow bowls and put flour in one, in the second, whisk together sesame oil, wine, eggs, cornstarch, baking soda and the remaining 1/2 cup of flour, 1/2 cup of the peanut oil and the 1 cup of water until well combined. In the third bowl, add sesame seeds.
Heat a wok or large pot with peanut oil for deep frying over high heat until 360F. Work in batches of 4-5 shrimp at a time. For each shrimp, hold by tail, dip in flour, then batter, then sesame seeds. Deep fry in batches of 4-5 shrimp until golden brown, about 2 minutes.

For Pomegranate Chutney.

Put currant jelly in a 2-cup glass measure. Heat in a microwave oven at full power (100%) until softened, about 20 seconds. Cut the Pomegranate and take out the pulp alone in a plate and keep aside.
Grind all the ingredients this mixture in mixie by adding salt into it. Finely add the pomegranate pulp and currant jelly into the mixie and grind it also grind so soft crunchy taste.

Description:
Kidney Beans Croquettes wrap in Roomali Roti with Spicy Apple, Tomato Chutney and Shredded Vegetable Salad.

Ingredients:
For Shammi Kabab
Red Kidney Beans : 500 gm
Chana Dal (large split yellow Lentil) : 100 gm
Mixed Spice(Gram Masala) : 01 gm
Dry Red Chillies : 02 Pcs
Ginger & Garlic Paste : 10 gm
Coriander Ground : 02 gm
Cumin Ground : 01 gm
Egg : 02 N0.
Bread Crumb : 50 gm
Corn Flour : 25 gm
Salt : To Taste
Vegetable Oil : For Fry
For Roomali Roti
White Flour (Maida) : 500 gm
Egg : 01 no
Milk : 300 gm
Sugar : 10 gm
Oil cooking : 25 Ml
Soda be carbonate : 02 Pinch
Salt : To Taste
For Spicy Apple and Tomato Chutney
Apples - peeled, cored and sliced : 100 gm
Mustard seed : 01 gm
Tomatoes, sliced : 200 gm
Onions, chopped : 50 gm
Garlic, chopped : 01 gm
Sultana raisins : 01 gm
White sugar : 01 gm
Curry powder : 02 gm
Cayenne pepper : 02 gm
Malt vinegar : 100 ml
Salt : To Taste





For Vegetable Salad
Shredded cucumber : 20 gm
Shredded carrot : 20 gm
Shredded White Cabbage : 20 gm
Shredded Red Pepper : 20 gm
Shredded Green Pepper : 20 gm
Lemon Juice : 10 Ml
Black Salt : To Taste
Black Pepper Ground : 01 gm



Directions:
For Shammi Kabab
Boil all the ingredients together in water, until the lentils are completely mashed and the beans is cooked. Cook till the water dries. Grind the mix into a thick paste in your food processor. Shape into Roll (croquette) Heat vegetable oil in a heavy-bottomed skillet and shallow fry the kababs, till golden.






For Roomali Roti
Mix all the ingredients together and make a soft dough. Keep aside for 15 minute. Knead again, divide into 10 to 15 portions and roll out each portion very thinly. Stretch a little on all sides and cook on an upside down tava for 1/2 minute.
For Spicy Apple and Tomato Chutney
Place apples and water in a large saucepan. Bring to a boil, reduce heat, and until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering. Wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved. Bring the mixture to a boil. Reduce heat, and simmer half hours, stirring occasionally, until a thick chutney remains. Remove and discard wrapped mustard seed.
For Vegetable Salad
Combine all Ingredient before serve.
To assemble the rolls
Slice Roomali Roti As Ribbon rolled On shammi Kabab, Place in Plate with Shredded vegetable salad and Apple Tomato Chutney

Description:
Medallion of Grain-fed Beef on Potatoes Galettes with Sautéed Mushrooms and Port Wine Jus

Ingredients:
For Medallion of Grain-fed Medallion
• Australian beef Grain-fed Medallion : 200 gms
• Crushed Black Pepper : 05 gm
• Salt : 01 gm
• Olive Oil : 30 ml
• Lemon Juice : 20 ml
• Red Wine : 10 ml
For Potatoes Galettes
• Boiled Potatoes peeled : 150 gm
• egg yolk : 01 pcs
• cream : 50 ml
• freshly chopped parsley : 05 gm
• self-rising flour : 30 gm
• salt : 01 gm
• freshly ground black pepper : 01 gm
• clarified butter : 50 gm
For Sautéed Mushrooms and Port Wine Jus
• Button mushrooms (sliced) : 50 gm
• Shitake mushrooms (sliced) : 50 gm
• Oyster mushrooms (sliced) : 50 gm
• unsalted butter : 25 gm
• Port wine : 50 ml
• Beef stock : 100 ml
• Celery finely diced : 05 gm
• Carrot finely diced : 05 gm
• Onion finely diced : 05gm
• Chopped Garlic : 05 gm
• Chopped thyme leaves : 01 gm
• balsamic vinegar : 02 ml
• Salt : 01 gm
• Black Pepper : 01 gm
• Red currant : 01 gm
• Olive oil : 25 ml




For Garnish
• Red pepper : 10 gm
• Yellow pepper : 10 gm
• Leeks : 05 gm
• Carrot : 10 gm
• corn flour : 05 gm
• white flour : 05 gm
• cooking oil : 50 ml


Directions:
For Medallion of Grain-fed Strip loin
Season Medallion with salt and pepper and sear in a braising pan. Deglaze pan with red wine and reduce. Season to taste. Return Medallion to pot, cover and put in hot oven at 375°F for 2-3 hours until tender. Cool down. . Place in chafing dish and cover with reduced cooking liquid. To warm up, put in a hot oven at 375°F for 5 minutes.

For Potatoes Galettes
Whisk egg yolk and cream in a bowl, then add grated potato and mix quickly to prevent potato discolouring.Mix in cooked potato, parsley, flour and Season mixture. Heat some of the clarified butter in a non-stick frying pan and spoon in mixture to galettes 7-8 cm in diameter and 2.5 cm thick. Cook for 3 minutes each side until golden brown. Drain on kitchen paper.
For Sautéed Mushrooms and Port Wine Jus
Heat oil in a heavy-based saucepan, add onion, carrot and Celery cook over very low heat until soft and lightly browned. Add stock and wine and simmer over medium heat until reduced by half. Strain. Heat butter in a frying pan Sauteed garlic and thyme Add mushrooms, over high heat until mushrooms are soft. Add strained sauce, bring to boil, simmer over medium heat for five minutes, then season to taste. Remove from heat and stand for few minutes for flavors to infuse.
For Garnish
Combine all vegetable add flour and corn flour fry till crispy
Assembly
Potatoes Galettes onto the centre of the plate and place Medallion on top and drizzle with Sautéed Mushrooms and Port Wine Jus .garnish on top steak crispy vegetable.

Description:
Grilled Rock Lobster on Tomato Basil Bisque, Three Flavors Shrimps Mousse with vegetable cannelloni and pesto sauce

Ingredients:
For Grilled Rock Lobster
• rock lobster tails : 250 gms
• lemon juice : 10 ml
• olive oil : 20 ml
• salt : 03 gm
• paprika : 01 gm
• white pepper : 01 gm
• Chopped garlic : 05 gm
For Tomato Basil Bisque
• Peeled chopped tomatoes : 100 gm
• Tomato puree : 30 ml
• Chopped onion : 05 gm
• chopped Garlic : 05 gm
• Lobster broth : 150ml
• Snipped fresh basil : 05 gm
• Dry Basil : 01gm
• Crushed Black Pepper : 01 gm
• Salt : 01gm
• Butter : 50 gm
For Shrimps mousse
• Ground shrimp : 150 gm
• unflavored gelatin : 15 gm
• water : 50 ml
• cream cheese, softened : 10 gm
• chopped celery : 20 gm
• chopped green onions : 15 gm
• fresh lemon juice : 30 ml
• can condensed tomato soup : 10 ml
• Pesto sauce : 05 gm
• Mustard powder : 01 gm
• ground black pepper : 01 gm



For Vegetable cannelloni
• cannelloni tubes : 2 pcs
• Mozzarella Cheese, grated : 50 gm
• Carrot shredded : 100 gm
• Baby Marrow Julienne : 50 gm
• Yellow Marrow Julienne : 50 gm
• Green Pepper Julienne : 20 gm
• spring onions, finely chopped : 10 gm
• leeks, Julienne : 10 gm
• Red pepper Julienne : 10 gm
• ground paprika : 02 gm
• Garlic chopped : 05 gm
• Onion Chopped : 05 gm
• Olive oil : 50 ml
• Oregano dry : 01 gm
• Salt : 01 gm
For Pesto sauce
• fresh basil leaves : 100 gm
• cloves garlic, peeled : 10 gm
• pine nuts : 05 gm
• coarse salt : 01 gm
• extra-virgin olive oil, divided : 100 ml
• grated Parmesan cheese : 20 gm


Directions:
For Grilled Rock Lobster
Preheat grill for high heat. Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade. Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.
For Tomato Basil Bisque
Combine peeled tomatoes, Lobster broth, and tomato Puree and fresh basil in blender and blend until smooth. Heat cooking pan melt butter add chopped onion and garlic toss to coat. Add smooth tomato puree cooked until thick.
For Shrimps mousse
In a saucepan, sprinkle gelatin into water. Stir to dissolve and gently heat until clear. Add Shrimp ground cream cheese and cook over low heat, stirring until mixture is smooth. Remove from heat and fold in remaining ingredients. Add your flavor separately with base mousse, Tomaoto, Mustard and pesto. Pour into a lightly greased Pyramid mold. Pour first pesto, tomato then mustard. Cover and chill until set. Pan seared before serve.
For Vegetable cannelloni
Filling: Heat oil in frying pan and sauté the garlic, onion and pores until they soften. Add the red bell pepper and Other Vegetable and sauté for 5 minutes at medium heat. Drain liquid. Place the mix in a large bowl mix with fresh cheese and season with paprika. with a spoon fill the cannelloni and place them on a greased pan. Set aside sprinkle with the grated cheese and bake for 40 minutes or until the cheese melts. cut into 2.5 inch roll.
For Pesto sauce
Wash the basil leaves, discard the stems, and dry thoroughly. In a blender, add garlic, pine nuts, and salt; Add basil leaves: using pulse technique, turning on and off, to shred the basil. With the machine on, drizzle in the olive oil to create a coarse mash. Add the Parmesan cheese and pulse to combine.

Assemble:
32”inch White Round plate. Drizzle tomato bisque set lobster on top other side vegetable cannelloni drop pesto sauce opposite put shrimp mousse. Garnish with sprinkle of coriander leaves and crispy spaghetti paprika stick.

Description:
Tomatoes, fresh basil, feta cheese & black olives on crisp toasted baguette with Pesto and Honey balsamic reduction.

Ingredients:
For Toasted Bread
Slices of baguette Bread : 2 pieces
Olive oil : 05 Ml
For Feta cheese & tomato Salsa
Tomatoes, finely diced : 50 gm
Feta Cheese : 25 gm
Black olive Slice : 10 gm
Garlic, peeled : 05 gm
Dry red peppers : 01 gm
Extra-virgin olive oil : 20 ml
Salt : to taste
Basil leaves : 02 gm
Black Pepper : 01 gm
For Skewers
Black Olive : 50 gm
Cherry Tomato : 50 gm
Wooden skewers : 1 piece
For Pesto sauce
Basil : 100 gm
Olive Oil : 50 ml
Chopped Garlic : 05 gm
Pine nuts : 02 gm
Parmesan cheese grated : 05 gm
Salt : 01 gm
Pepper : 01 gm

For Honey Balsamic Reduction
Balsamic vinegar : 100 ml
Honey : 30 gm






Directions:
For Toasted Bread
Grill the bread on both sides until golden brown. Lightly rub the garlic on the surface of the bread.
For Feta cheese & tomato Salsa
In a bowl mix tomato, cheese, slice olive basil, extra-virgin olive oil, salt, and pepper.
For Skewers
Using wooden skewers, soak them in plenty of water for about 10 minutes. Alternate the Cherry Tomato with Olive black on wooden and grill in pan medium-high heat.
For Pesto sauce
Place basil leaves in small batches in food processor and whip until well chopped. Add pine nuts and garlic, blend again. Add parmesan cheese blend while slowly adding olive oil, stopping to scrape down sides of container. Process basil pesto it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well.
For Honey Balsamic Reduction
On medium heat, bring the balsamic vinegar and honey to a boil. Reduce heat and simmer until the mixture is reduced to half. Should take about 10 minutes of simmering. Mixture will thicken as it cools so be sure to time this correctly with your meal.
Assemble
Arrange bread on plate Distribute uniformly Feta cheese & tomato Salsa on the bread. Arrange skewer aside and drizzle pesto and balsamic. Garnish with fresh lettuce.