EAT-ABOUT CHALLENGE

EAT-ABOUT CHALLENGE

Contest Period: 24th December 2019 until 20th Jan 2020

King Prawns

Season fresh king prawns with salt, pepper and majorana leaves and deep fry in sunflower oil. Sautee with blend of garlic and cognac to finish.

Grill red capsicum and clean out the skin. Blend with extra virgin oil, garlic and salt & pepper.

Ingredients

Fresh king prawns 10pcs Garlic 2gm
Majorana leaves 2gm Cognac 5cl
Salt to taste Red capsicum 60gm
Black pepper to taste Extra virgin oil 25gm
Sunflower oil 1L

Spring Roll & Soft Crab Shell

Julienne cut a carrot and zucchini and keep in ice water. Season the crab meat with lemon juice, extra virgin oil, salt & pepper. Open the fillo pastry and put in the carrot, zucchini and crab meat and roll.

Wash the seasoned soft shell crabs and cut into half. Prepare the batter by mixing 1 egg, salt, pepper, soda water and flour. Coat the crabs with batter and deep fry in sunflower oil. Repeat for the previously prepared spring rolls.

For dipping sauce, blend the sea urchin with extra virgin oil.

Ingredients

Fillo pastry 1 pack Flour 150gm
Crab meat 200gm Eggs 1 nos
Zucchini 100gm Sunflower oil 1L
Carrots 100gm Sea urchin 50gm
Soft crab shell 3 nos Lemon juice 10ml
Soda water 300ml Extra virgin oil 15gm

King Prawns

Fresh king prawns seasoned with salt, pepper and marjoram leave deep fried in sunflower oil, for finishing sautéed with garlic and blend with cognac

Grilled red capsicum, clean from the skin and blender with extravergin oil, garlic and salt & pepper.

Ingredients

Fresh king prawns 10pcs Garlic
Mayorana leave Cognac
Salt Red capsicum grill
Black pepper Extra vergin oil
Sunflower oil

Spring Roll & Soft Crab Shell

Cut a julienning carot and zucchini and keep in ice water,seasoned with lemon juice ,extravergin oil salt & pepper the crab meat,Open the fillo pastry and put carot,zucchini & crab meat and rolls

Wash and cut the sof crab shell seasoned ,preparing the batter for deep the crab shell ,with beer 1 eggs salt ,pepper and flour

Deep insiede the better the soft crab sheel and fried in sunflower oil same for spring roll previously prepared

Take sea urchin and bleder with extra vergin oil ,for used as deep sauce

Ingredients

Fillo pastry Flour
Crab meat Eggs
Zuchinni Sunflower oil
Carrot Sea urchin
Soft crab shell Lemon juice
Beer Extra Virgin oil

SUCKLING PIG

Preheat the oven to 190 degrees.

Debone the suckling pig. Finely chop all the herbs and garlic. Season the piglet with salt and pepper, and sprinkle the mince herbs and garlic all over. Place the tenderloin pork in the middle of the piglet, roll up together and tie with kitchen string to secure.

Allow to flavour in the fridge for 3 hours.

Take a pan with a grill and place the piglet inside. Bake for 1.5 hours.

Ingredients

Suckling pig 1 nos Tenderloin pork 1kg
Rosemary 5gm Sage 5gm
Thyme 5gm Salt to taste
Black pepper to taste Garlic 3 cloves

TIRAMISU

Prepare the coffee and cool it down. Separate the eggs. Put the egg yolks in a bowl together with the sugar and whisk. Put the whipping cream into another container and whip it.

Mix the mascarpone together with the previously mixed eggs and sugar. Add in the whipped cream as well.

Take a baking tray and start making layers of savoiardi soaked in coffee. Place the prepared cream on top and make 2 layers of savoiardi alternating with cream.

Ingredients

Eggs 6 nos Sugar 60gm
Whipping cream 400gm Mascarpone 500gm
Savoiardi 3 packs Coffee 200ml

SUCKLING PIG

Preheat the oven to 190 degrees.

Debone the suckling pig. Finely chop all the herbs and garlic. Season the piglet with salt and pepper, and sprinkle the mince herbs and garlic all over. Place the tenderloin pork in the middle of the piglet, roll up together and tie with kitchen string to secure.

Allow to flavour in the fridge for 3 hours.

Take a pan with a grill and place the piglet inside. Bake for 1.5 hours.

Ingredients

Suckling pig 1 nos Tenderloin pork 1kg
Majorana leaves 2gm Cognac 5cl
Rosemary 5gm Sage 5gm
Thyme 5gm Salt to taste
Black pepper to taste Garlic 3 cloves

TIRAMISU

Prepare the coffee and cool it down. Separate the eggs. Put the egg yolks in a bowl together with the sugar and whisk. Put the whipping cream into another container and whip it.

Mix the mascarpone together with the previously mixed eggs and sugar. Add in the whipped cream as well.

Take a baking tray and start making layers of savoiardi soaked in coffee. Place the prepared cream on top and make 2 layers of savoiardi alternating with cream.

Ingredients

Eggs 6 nos Sugar 60gm
Whipping cream 400gm Mascarpone 500gm
Savoiardi 3 packs Coffee 200ml

CHICKEN ROULADE MUSHROOM SOUP

MUSHROOM SOUP
Wash and slice the button mushroom. Finely chop all the carrots, onions and garlic.

Put the chopped ingredients and extra virgin olive oil into a pot. Stir fry all the vegetables until fragrant then add in sliced button mushrooms.

Add in white wine and milk, cook for 5 minutes and season with salt, pepper and thyme. Cook until mushrooms are soft and blend the soup till creamy

Ingredients

Button Mushroom 1kg Thyme 2gm
Carrot 200gm Onion 150gm
Garlic 1 head Milk 0.5ml
Salt to taste Black pepper to taste
Extra Virgin Olive Oil 50ml White wine 20ml

CHICKEN ROULADE
Butterfly cut the chicken and pound the chicken breast with meat pounder. Seasoning the chicken breast with salt & peppers.

Lay the chicken breast flat and top with 2 thin sliced honey hams and 3 thin sliced smoke scamorza

Roll the chicken and tie it with kitchen twine
Bake the chicken in the oven at 180 degrees for 35 minutes.

Ingredients

Chicken Breast 200gm Honey Ham 50gm
Grilled Red Capsicum 30gm Smoke Scamorza 10gm
Rosemary 2gm Salt to taste
Black pepper to taste

SALT CRUST SEABASS

Wash and clean the fish’s innards without removing the scales (the scale will protect the fish meat from directly touching the salt)

Whip the egg white. Mix the egg whites, rock salt, lemon zest and white wine in a big bowl.

Stuff the fish with red onions, sliced half lemon, parsley and lemongrass inside the belly.

Prepare a big piece of baking paper, lay a layer of rock salt mixture on the baking paper and put the fish on top of the salt mixture. Cover the fish with the remaining rock salt mixture. Bake the fish in the oven at 190 degrees for 35 minutes.

Ingredients

Whole Seabass 600gm Rock salt 1kg
Egg White 60gm White Wine 15cc
Lemon Zest 5gm Parsley 10gm
Lemon ½ nos Red Onion 20gm
Lemongrass 1 stalk  

CHICKEN ROULADE MUSHROOM SOUP

MUSHROOM SOUP
Wash and slice the button mushroom. Finely chop all the carrots, onions and garlic.

Put the chopped ingredients and extra virgin olive oil into a pot. Stir fry all the vegetables until fragrant then add in sliced button mushrooms.

Add in white wine and milk, cook for 5 minutes and season with salt, pepper and thyme. Cook until mushrooms are soft and blend the soup till creamy

Ingredients

Button Mushroom 1kg Thyme 2gm
Carrot 200gm Onion 150gm
Garlic 1 head Milk 0.5ml
Salt to taste Black pepper to taste
Extra Virgin Olive Oil 50ml White wine 20ml

CHICKEN ROULADE
Butterfly cut the chicken and pound the chicken breast with meat pounder. Seasoning the chicken breast with salt & peppers.

Lay the chicken breast flat and top with 2 thin sliced honey hams and 3 thin sliced smoke scamorza

Roll the chicken and tie it with kitchen twine
Bake the chicken in the oven at 180 degrees for 35 minutes.

Ingredients

Chicken Breast 200gm Honey Ham 50gm
Grilled Red Capsicum 30gm Smoke Scamorza 10gm
Rosemary 2gm Salt to taste
Black pepper to taste

SALT CRUST SEABASS

Wash and clean the fish’s innards without removing the scales (the scale will protect the fish meat from directly touching the salt)

Whip the egg white. Mix the egg whites, rock salt, lemon zest and white wine in a big bowl.

Stuff the fish with red onions, sliced half lemon, parsley and lemongrass inside the belly.

Prepare a big piece of baking paper, lay a layer of rock salt mixture on the baking paper and put the fish on top of the salt mixture. Cover the fish with the remaining rock salt mixture. Bake the fish in the oven at 190 degrees for 35 minutes.

Ingredients

Whole Seabass 600gm Rock salt 1kg
Egg White 60gm White Wine 15cc
Lemon Zest 5gm Parsley 10gm
Lemon ½ nos Red Onion 20gm
Lemongrass 1 stalk

CLAY POT RICE

Cook the Japanese rice with bonito broth, mirin wine, soya sauce and Japanese mountain vegetables in a clay pot.

Cut the pancetta bacon into cubes and slice the Salame Ungherese and Chinese Sausage. Add pancetta, salame and Chinese sausage into the rice 5 minute before the rice cooks.

Top with Baby Spinach and serve hot.

Ingredients

Bonito Broth 450cc Mirin Wine 30cc
Soya Sauce 30cc Japanese Pearl Rice 200gm
Japanese mountain Vegetable 30gm Pancetta Bacon 200gm
Salame Ungherese 150gm Chinese Sausage 100gm
Baby Spinach 50gm

YEE SANG

Julienne cut all the vegetables and put aside. Put “pok chui”, “kong tong” and pineapple sauce in a small bowl separately. Thin slice the smoked swordfish and serve on a small plate with a slice of lemon.

Assemble all the julienne cut vegetables separately on a round big round plate in the shape of a small mountain.

Served the mixed vegetables with the small side dishes and sauce separately. Toss well with all the side dishes and sauce before eating.

Ingredients

Fennel 150gm Red Cabbage 150gm
Carrot 200gm White Cabbage 200gm
Green Zucchini 200gm Yellow Zucchini 200gm
Japanese Cucumber 200gm Red Seaweed 50gm
“Pok Chui” (Chinese 5 Spices Biscuit) 1 pkt “Kong Tong” (Peanut Candy) 1pkt
Roasted White Sesame Smoked Swordfish 100g
Lemon 1 slice Pineapple Sauce 1btl

CLAY POT RICE

Cook the Japanese rice with bonito broth, mirin wine, soya sauce and Japanese mountain vegetables in a clay pot.

Cut the pancetta bacon into cubes and slice the Salame Ungherese and Chinese Sausage. Add pancetta, salame and Chinese sausage into the rice 5 minute before the rice cooks.

Top with Baby Spinach and serve hot.

Ingredients

Bonito Broth 450cc Mirin Wine 30cc
Soya Sauce 30cc Japanese Pearl Rice 200gm
Japanese mountain Vegetable 30gm Pancetta Bacon 200gm
Salame Ungherese 150gm Chinese Sausage 100gm
Baby Spinach 50gm

YEE SANG

Julienne cut all the vegetables and put aside. Put “pok chui”, “kong tong” and pineapple sauce in a small bowl separately. Thin slice the smoked swordfish and serve on a small plate with a slice of lemon.

Assemble all the julienne cut vegetables separately on a round big round plate in the shape of a small mountain.

Served the mixed vegetables with the small side dishes and sauce separately. Toss well with all the side dishes and sauce before eating.

Ingredients

Fennel 150gm Red Cabbage 150gm
Carrot 200gm White Cabbage 200gm
Green Zucchini 200gm Yellow Zucchini 200gm
Japanese Cucumber 200gm Red Seaweed 50gm
“Pok Chui” (Chinese 5 Spices Biscuit) 1 pkt “Kong Tong” (Peanut Candy) 1pkt
Roasted White Sesame Smoked Swordfish 100g
Lemon 1 slice Pineapple Sauce 1btl