Food Recipe

raspberry-sorbet

22 Sep: Raspberry Sorbet

For the coriander pesto put olive oil, fresh coriander and garlic in a food processor. Blind all until a nice creamy texture is achieved. Take the skin out of the jumbo shrimps and keep the tail. Marinate with lemon zest, salt, pepper, chilli powder and the pesto coriander.

22 Sep: History & Rearing of Chicken

Butter’s origins go back about 10,000 years to the time when our ancestors first began domesticating animals. Today, butter in its many flavorful forms is the world’s most popular fat. As a versatile spread, a delicious enhancer for so many foods, and the essential ingredient for baking, butter’s simple goodness has no equal.

22 Sep: Chicken Pot-au-Feu

For the coriander pesto put olive oil, fresh coriander and garlic in a food processor. Blind all until a nice creamy texture is achieved. Take the skin out of the jumbo shrimps and keep the tail. Marinate with lemon zest, salt, pepper, chilli powder and the pesto coriander.

13 Aug: Crustaceans

Butter’s origins go back about 10,000 years to the time when our ancestors first began domesticating animals. Today, butter in its many flavorful forms is the world’s most popular fat. As a versatile spread, a delicious enhancer for so many foods, and the essential ingredient for baking, butter’s simple goodness has no equal.

13 Aug: Kunafa Shrimp

For the coriander pesto put olive oil, fresh coriander and garlic in a food processor. Blind all until a nice creamy texture is achieved. Take the skin out of the jumbo shrimps and keep the tail. Marinate with lemon zest, salt, pepper, chilli powder and the pesto coriander.

13 Aug: Conrad’s Kataifi Shrimp Cakes

Coarsely chop shrimp in the processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup Panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup Panko, transfer to the waxed-paper-lined baking sheet.

13 Aug: Prawns with Chilli & Garlic

Using a large nonstick pan, heat on high, add the olive oil, chilli, garlic, red onion, cook until slightly golden brown. Add the white wine and butter and cook gently for 1 – 2 minutes. Add the prawns and simmer gently until prawns turn red in colour. Finish with chopped herbs, check seasoning by tasting and serve.

06 Aug: Butter

Butter’s origins go back about 10,000 years to the time when our ancestors first began domesticating animals. Today, butter in its many flavorful forms is the world’s most popular fat. As a versatile spread, a delicious enhancer for so many foods, and the essential ingredient for baking, butter’s simple goodness has no equal.

06 Aug: Butter Poached Lobster

When it comes to the holidays it is so much fun to elevate your recipes and really make them special, sometimes that means a lot of extra work!  Not the case with these Butter Poached Lobsters. They are so incredibly simple, yet full of decadent flavour – perfect for light supper of lazy lunch.

28 Jul: Eggs

Both the white and yolk of an egg are rich in nutrients, including proteins, vitamins and minerals. The yolk also contains cholesterol, fat-soluble vitamin  D and E as well as essential fatty acids.

28 Jul: Black Truffled Scrambled Eggs

Put eggs (in the shell) and black truffle into a large bowl, cover with plastic wrap and refrigerate for at least 24 hours to let truffle perfume eggs. Crack eggs into a bowl, lightly beat, and season to taste with salt and pepper, add the cream and butter, Using a truffle slicer, mandoline, or sharp paring knife, shave 4 thin slices from truffle; set aside.

28 Jul: Avocado Deviled Egg

Hard boil the eggs: The easiest way to make hard-boiled eggs that are easy to peel for deviled eggs is to steam them. Fill a saucepan with 1 inch of water and insert a steamer basket. (If you don’t have a steamer basket, that’s ok.)

Garlic Roasted Potato Skins

21 Jul: Garlic Roasted Potato Skins

Preheat oven to 350°F. Prick each potato once or twice with a fork. Cut off and discard top fourth of garlic head, then wrap garlic tightly in foil. Bake garlic and potatoes on same rack in lower third of oven until potatoes are tender, 50 minutes to 1 hour.

Roast-Chicken

21 Jul: Roast Chicken, Mashed Potato Stuffing & Root Vegetables

Peel potatoes and cut into 1/2-inch pieces. In a saucepan of boiling sea salted chicken or vegetable stock boil potatoes with garlic and bay leaf until tender, about 15 minutes. Drain potato mixture, return it to pan, and cook over high heat, shaking pan, until any excess liquid is evaporated about 30 seconds. Remove pan from heat and discard bay leaf. Add milk, butter, and thyme.

potatoes

21 Jul: Potatoes

The potato first made its appearance in Europe about 1570, having been brought from South America by the Spaniards. Traditional wisdom has it that Sir Walter Raleigh introduced the crop to Ireland about 1585. The Inca Indians in Peru were the first to cultivate potatoes around 8,000 BC to 5,000 B.C.

Pan-fried Beef Fillet with Fried Quail Egg and Foie Gras Butter with Truffle

16 Jul: Pan Fried Beef Fillet

Trim the foie gras – you will need about 25g (1 oz) to flavour the butter, then cut the rest into four even-sized slices. Place the foie gras trimmings in a bowl with the butter and half the truffle shavings. Mix until well combined, then make into a cylinder shape that is about 5cm long before rolling in the remaining truffle shavings.

CHOCOLATE GANACHE TART

16 Jul: Chocolate Ganache Tart

Pour into the cooled tart shell and allow to bake at a 60 °F oven for 60 minutes. Sprinkle with Maldon sea salt and drizzle with shaved chocolate or cocoa, serve at room temperature without even placing in the fridge, whipped cream or Vanilla ice cream is a great compliment.

beef fillet

16 Jul: Beef Fillet

A beef tenderloin (US English), known as an eye fillet in Australasia, filet in France, Filet Mignon in Brazil, and fillet in the United Kingdom and South Africa is cut from the loin of beef as with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys.

Burrata Cheese salad

16 Jul: Burrata Cheese Salad

Bring to boil, reduce the heat to low and simmer until the vinegar mixture has reduced to half. Set aside to cool. In a mixing bowl, add plum tomato wedges, red cherry tomato, yellow cherry tomato, salt & pepper and balsamic reduction sauce. In a clean bowl drizzle the rocket salad with olive oil salt and pepper.

The hamburger

09 Jul: The Hamburger

According to Connecticut Congresswoman Rosa DeLauro, the hamburger, a ground meat patty between two slices of bread, was first created in America in 1900 by Louis Lassen, a Danish immigrant, owner of Louis’ Lunch in New Haven. It has since gained popularity as the go-to meal for most people, especially for young people.

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24 Jun: Caviar

Caviar was originally harvested by Russian and Persian fishermen in the Caspian Sea.  Caviar is harvested from ‘Sturgeon’ a common name for 27 species of fish. Caviar refers to unfertilized salt-cured fish eggs that include Ossetra, Sevruga and Beluga.

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17 Jun: Duck Confit

A simple mallard duck confit recipe. Duck confit is a classic French preparation that produces silky, tender meat that can be preserved (what “confit” means in French) for a long period of time, thanks to the protective, air-blocking seal formed by the fat that the duck is submerged and cooked in.

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17 Jun: Duck Foie Gras

Foie gras is a duck liver fattened through a labour-intensive force-feeding process known as gavage. The process dates back to ancient times when Egyptians force-fed domesticated geese upon discovering that waterfowl developed large, fatty livers after eating large amounts in preparation for migration.

Liver Parfait

17 Jun: Simple Duck Liver Parfait

Duck liver mousse or parfait is a classic of the French kitchen that has been adopted across the world. Why? Because it is quick to make and utterly delicious to eat. For a pre-dinner snack or as canapés at the grandest party, this simple pâté can excel in any situation.