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.

Chicken Confit with Mango Wedges

CHICKEN CONFIT WITH MANGO WEDGES

PORTIONS 4

INGREDIENTS                    QTY

Chicken whole                  1 no’s

Rosemary                            40gms

Pepper whole black        50gm

Mango                                 2 no.s

Chives                                   10 no.s

Brown bread                      2 slices

Spring mix                          100gm

Vegetable oil                     75ml

Mayonnaise                      50gm

Seasoning                           To taste

Method

1. Cook the chicken completely immersed in vegetable oil, rosemary, whole black pepper and salt in an oven at 170*F for 6 hrs.
2. Let it cool and thread the meat to make a confit of chicken. Save the oil and keep the threaded chicken in the same oil.
3. Make juliennes of spring mix adding little balsamic reduction to the chicken and make a rich salad of chicken confit.
4. Make towers of chicken confit with the help of cutter # 3.
5. Cut brown bread roundels with the help of # 4 cutter. Toast it lightly.
6. Make small wedges of mango and chop chives.
7. Lightly spread mayonnaise on the toasted bread and place the tower of chicken confit.
8. Place a small sprig of spring mix.
9. Peel mango and cut into small wedges. Garnish each canapé with a small mango wedge.

Healthy Salad Menu

HEALTHY SALAD MENU

Countryside Salad

Asparagus, Grilled Mushroom, Baby Corn, Cucumber and Cherry Tomatoes Tossed with Mix lettuce and Chopped Herbs. Lime and Yoghurt Dressing

Cool Pool Salad

Grilled Chicken Breast, Cucumber, Tomato, Cheddar Cheese and Ham Fingers on crispy Iceberg, Mustard-Yoghurt Dressing

Grilled Green Thrill

Grilled Sweet Pepper, Grilled Aubergine, Grilled Zucchini, Grilled Tomato and Grilled Spring Onion Served with Capers and Oregano

Greek Salad

Tomato, Cucumber, Sweet pepper, Onion, Tossed with Feta Cheese, Topped with Black Olives, Drizzle of Olive Oil and Oregano

Tuna ME Up Salad

Tuna, Potato, Tomato, Cucumber and Onion Tossed with Iceberg Lettuce Topped with Hard Boiled Egg and Bread Croutons., Balsamic vinegar and Olive Oil

Sweet-Healthy Alternative

Slice Seasonal Fruits with Honey Yoghurt and Banana bread

 

Fusion Indian Breakfast Menu

FUSION INDIAN BREAKFAST MENU

 JUICE

Fresh Watermelon and mint juice

Apple, carrot and celery Juice

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FRESH FRUITS

Fresh fruits in Martini glass

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YOGHURT

Passion fruit smoothie, Kiwi yoghurt, Raspberry yoghurt, Plain Yoghurt

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CEREALS

Chocó flakes, corn flakes, Rice flakes

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CHOICES OF MILK

Hot, cold &slim

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CHOICE OF BREAKFAST ROLLS

Blueberry muffin, Oats Croissant, Banana walnut cake, Maple and cinnamon rolls

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HOT BUFFET

Parsley and Arugula Poori

Aloo corn Bhaji

Baked Chicken Sausages, Jalapeño and Bell Peppers

Chilly bean Idli

Mushroom, Sundried tomato and Cheddar Uthappam

OMELET COUNTER

Hash Brown potatoes with Mexican Salsa and herb roasted Vegetables

APPAM COUNTER (VEG AND EGG)

Vegetable Stew and Coconut milk

CHUTNEYS

Coconut chutney

Tomato chutney

Cilantro Chutney

TEA COFFEE COUNTER

Warm Doughnut/ Homemade Cookies

Health Juices

HEALTH JUICES OF THE DAY

Beetroot and apple

Beetroot juice is very powerful usually mixed with other juices; it is an excellent purifier and cleanser of the blood. It is also good for digestive problems such as constipation and it strengthens the bones

Carrot and ginger Juice

Carrot juice is an excellent tonic for just about every ailment. Boosts the immune system and protects against disease It is particularly effective in preventing cataracts. As well as energizing, cleansing and healing the body faster.
Fennel and pear

Fennel is probably best well known as a digestive aid. It is also a general pick-me-up and helps to combat general exhaustion and fatigue

Cucumber and mint

Cucumber juice is a great tonic for encouraging healthy skin, hair and nails. It controls fluid retention. It cleanses the blood and is also said to treat arthritis effectively.

Tomato and basil

Tomatoes gain a lot of their nutrients from the sun and therefore are highly energizing and nutritive. They are excellent for blood disorders and a good tonic for the nervous system.

Parsley and cinnamon

Parsley is a very potent herb and should be consumed more often, as it has strong healing properties. It is a strong diuretic and also a powerful stimulant

Rocket Lettuce and Grapes

Rocket is an excellent remedy for constipation and should be consumed daily. It contains a chemical substance, which acts as a powerful relaxant to the nervous system.

Smoked Chicken with Asparagus and apricot and Mint Salsa

SMOKED CHICKEN WITH ASPARAGUS AND APRICOT AND MINT SALSA

PORTION: 1 portion

No.	INGREDIENTS	QUANTITY
1	Smoked Chicken breast	1 no.
For Salad
2	asparagus	10no.s
3	cabbage, shredded	30gm
4	Sprouts	40gm
5	Chopped mint	10gm
6	chopped peanuts	15gm
For Salsa
7	jalapeno pepper	10gm
8	mint, chopped	10gm
9	coarse ground pepper	5gm
10	white wine vinegar	10ml
11	honey	10ml
12	Chives	1 piece

METHOD:

* Mould the salads in a plate..

* Place the smoked Chicken in the side of the salad.

* Do the presentation of Apricot and Mint salsa on the side of the plate.

* Place grilled asparagus bundle on the top of the salad.

* Garnish it with a piece of Chives.

Asparagus and Sprout Salad

* Steam asparagus until tender. Refresh in cold water.

* In a small bowl or container with a lid, prepare dressing.

* In a large bowl combine asparagus, cabbage, sprouts and dressing.

Apricot and Mint salsa

* Chop Apricots, onions and jalapenos and mix together.

* Stir in the mint, salt, pepper, vinegar and honey and mix well.

* Refrigerate salsa to let flavors blend.