Prunes and Walnut on the bed of Smoke cheese with garlic mayonnaise

PRUNES AND WALNUT ON THE BED OF SMOKE CHEESE WITH GARLIC MAYO

* As you can see the above picture, place prune on the top of smoke cheese. Pour garlic mayonnaise on the top of that.

* Keep the walnut on the top of the garlic mayo.

* Garnish it with fresh parsley.

* Serve at room temperature.

Salmon and cream cheese roundels

SALMON AND CREAM CHEESE ROUNDELS

PORTIONS 4

INGREDIENTS                    QTY

Smoked salmon               40gm

Cream cheese                    25gm

Chopped Thyme               10gm

Garlic                                    1 clove

Soft Butter                          10 ml

White bread                      1 slice

Seasoning                           To taste

Orange & lemon zest     1 each

Spring mix                          10 gm

Black grapes                      6 no’s

METHOD

1. Remove the black part of smoked salmon and cut in half.
2. Cream the cream cheese and add chopped thyme, lemon and orange zest with seasoning.
3. Lay the salmon piece on a cling foil and put a small dollop of cream cheese mixture, holding in your palm make a ball of cream cheese and smoked salmon.
4. Cut roundels of brown bread with the help of cookie cutter # 4 and lightly toast.
5. Apply the brown bread toast with creamed butter and garlic spread.
6. Place a sprig of spring mix.
7. Place the salmon balls and arrange a slit of black grapes as shown with a dot of mayonnaise and a dill spring. 

Grilled Portobello mushrooms with roasted peppers

GRILLED PORTOBELLO MUSHROOMS WITH ROASTED PEPPERS

PORTIONS 4

INGREDIENTS                    QTY

Portabella mushrooms 80 gms

Red peppers                       40 gms

Yellow peppers                 20 gms

Balsamic vinegar             20 ml

Peeled garlic                      1 clove

Basil leaves                        3 sprigs

Blended oil                         40 ml

Red onion                           1 no

Seasoning                           to taste

METHOD

1. Clean the portabella mushrooms with a sharp knife removing the bottom part and stem. Grill the portabella in a ribbed grill.
2. In a tilting pan add balsamic vinegar, oil, seasoning, garlic and red onion and cook it to a reduced stage. Add cleaned, grilled portabella mushroom and cook to absorb the balsamic reduction.
3. Remove and cool.
4. Cut the portabella with cutter # 4
5. Roast red and yellow pepper. De-skin the peppers.
6. Cut the red pepper with # 2 cutter and yellow pepper with # 1 cutter.
7. Place the portabella mushroom on the base with red and yellow pepper on top in a layer.
8. In between red and yellow pepper place a leaf of basil as shown in the picture.

Duck Confit and Bean Cassoulet

DUCK CONFIT AND BEAN CASSOULET

PORTIONS 4

INGREDIENTS                    QTY

Whole duck                        1 no.s

Red kidney beans            30 gm

Baked apple                       1 piece

Garbanzo beans              30 gm

Blended oil                         20 ml

Red onion                           1 no.s

Chopped thyme                                10gm

Mushrooms                       4 pcs

Rosemary                            10gm

Garlic                                    5 cloves

Orange                                 ½ no.

Cloves                                   6 pcs

Pepper black whole        10 pcs

Bread brown                      1 slice

Seasoning                           to taste

METHOD

1. Cook whole duck in vegetable oil with rosemary, garlic, black pepper whole and cloves in a low heat for at least 6 hrs till the meat is really tender and falls apart.
2. Remove from heat and let it cool. Thread the meat.
3. Remove the skin of smoked duck breast and slice it to cut it into small triangles.
4. In a pan add the skin and fat of duck and take out the fat. Remove the skin and add red onions, fork mashed red kidney beans, garbanzo beans, sliced mushrooms, chopped thyme and seasoning.
5. Add some chopped parsley before removing from heat.
6. Mix threaded duck with the beans cassoulet and make a tower with the help of # 3 cutter.
7. Cut brown bread with # 4 cutter and toast it lightly.
8. Spread little mayonnaise on the bread.
9. Make zests of orange peel and lightly candy them with sugar and water.
10. Garnish the canapé with smoked duck triangles, orange peel candy and a small dice of baked apple.