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 |