Egg Benedict

Egg Benedict

Ingredients

1 teaspoon chopped fresh tarragon leaves

½ banana shallots, minced

30ml champagne vinegar or rice vinegar

30 ml dry white wine

2 egg yolks

56gm butter, melted

Salt and pepper

For reduction- In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.

Blend yolks reduction together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce.

Poached egg

2 eggs

30ml vinegar

10gm salt

1.5L water

In a sauce pan boil the water with vinegar and salt.Reduce to simmer once boiled.crack the eggs in to a bowl and pour carefully into the hot water. Remove with a perforated spoon and have it with English muffin, smoked salmon, sautéed mushroom, roasted cherry tomatoes, greens and a cup of Americano!

Ratatouille

Ratatouille

Ingredients 

30 ml olive oil

1 onion(white or yellow) sliced 

1 red bell pepper, cut into one inch squares
1 yellow pepper, cut into one inch squares

1 eggplant, cut into 1/2 inch cubes

1 zucchini, cut into 1/2 inch cubes

2 cloves garlic, minced

450gm tomatoes, chopped

7 gm fresh thyme, chopped

salt and pepper

30gm fresh basil, chopped

How to:-

1. Arrange all the vegetables nearby the cooking range.

2. Heat olive oil in a heavy pot on medium heat.Add onions to oil,stir for four minutes.

3. Add bell peppers, stirr for another four minutes then eggplants, stirring well to coat it with oil. At this point all the olive oil will have soaked into the eggplant, so stir often to keep them from burning.

4. Add zucchini and stir it in once the eggplant has softened a bit.

5. Add the garlic to the vegetables, stirring well for  three minutes and the tomatoes too.Mix the thyme along with salt and pepper to taste. Stir well and cook for two more minutes.Turn down heat and cover the pot. Simmer until everything is soft and well blended (about 40 minutes)

6. Stir in basil and remove from heat.

Spaghetti Carbonara

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carbonara

carbonara

Ingredients


425 gm spaghetti pasta
8 slices bacon, cut in half crosswise
4 egg yolks
128 ml heavy cream
2 cloves garlic, minced
185 gm grated Parmesan cheese, divided
3gm ground nutmeg
3gm white pepper


Method

 1.Grill the bacon on a heavy skillet until crisp.Remove and drain on paper towels
 2.Bring a large pot of salted water to a boil, add pasta and cook until al dente, strain and keep aside
 3.Combine the egg yolks, cream, garlic, half the Parmesan cheese, nutmeg, and pepper in a medium bowl and beat  until well blended.
 4.Add the pasta to the skillet with the bacon drippings, place over low heat and toss for 1 to 2 minutes.Scrap the    pan with tongs to loosen pan drippings
 5.Stir in the prepared egg mixture and toss thoroughly until combined.Check for the thickness, if it is not in a    creamy sauce form, add a little hot water.Add the bacon and remaining cheese and toss again to coat,serve immediately garnished with a sprig of French parsley






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Nicoise salad

Nicoise salad

Ingredients

For vinaigrette

115ml lemon juice

180ml extra-virgin olive oil 

1 medium shallot, minced

15 gm minced fresh thyme leaves 

30gm minced fresh basil leaves 

10gm minced fresh oregano leaves 

15gm Dijon mustard 

Salt and freshly ground black pepper

For salad

1 tuna steak, slice into six pieces

3 hard boiled eggs, peeled and either halved or quartered 

6 small new red potatoes

Salt and freshly ground black pepper 

2 medium heads butter lettuce, leaves washed, dried, and torn into bite-sized pieces

10 cherry tomatoes cut into two

115gm green beans, stem ends trimmed and each bean halved crosswise

60gm niçoise olives 

60 gram mushrooms(optional)

Method

1. Marinate tuna steaks in a little olive oil for an hour.

2. Place the Dijon mustard in a bowl and add olive oil a little at a time,whisking continuously.

3.When it get thick,add lemon juice, shallot, thyme, basil, oregano, and mustard; mix well.Season to taste with salt and pepper and set aside.

4.Cook potatoes in salted water,transfer to a medium bowl with a slotted spoon. Toss warm potatoes with some of the vinaigrette; set aside.

5.Return water to boil; add green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well. Toss beans with vinaigrette and salt and pepper to taste;set aside.

6.Toss lettuce with  vinaigrette in a large bowl until coated. Arrange bed of lettuce on 2 serving platters. Toss  tomatoes,mushrooms with vinaigrette,arrange on the lettuce bed with reserved potatoes and beans in a mound at edge of lettuce bed.

5 Arrange hard boiled eggs, olives ,drizzle eggs with a few drops of dressing and serve immediately.

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Krazy Kochi: Buffet Weekends at Casino Hotel, Cochin

Krazy Kochi: Buffet Weekends at Casino Hotel, Cochin

Fish Colbert

Fish colbert

INGREDIENTS

4 fish fillet (small to medium size)
2 Eggs
60ml milk
200 g of Breadcrumbs
Salt
Pepper
Extra virgin olive oil

Method

1.In a dish prepare beaten eggs with milk, salt and pepper.

2.Dip each side of the fillet in the beaten eggs

3.Then breadcrumbs to coat completely.

4.Preheat extra virgin olive oil in a pan and fry the fillet until they golden   brown on the both sides.

5.Drain on kitchen paper.

6.Serve hot with french fries or roquette leaves,a piece of lemon and tartare sauce

Tartare sauce


2 egg yolks, at room temperature
15ml fresh lemon juice
185ml light olive oil
30ml sour cream
15gm finely chopped gherkins
15gm finely grated brown onion
30gm finely chopped capers
30gm finely chopped fresh continental parsley
15ml fresh lemon juice, extra
Salt & freshly ground black pepper

Method

1.Place the egg yolks and lemon juice in a bowl and whisk for 30 seconds or until   well combined.
2.With the continuous motion, gradually add the oil in a thin steady stream until   mixture is thick and pale. Transfer mayonnaise to a medium bowl.
3.Add sour cream, gherkin, onion, capers, parsley and extra lemon juice to   mayonnaise, and stir to combine.
4.Taste and season with salt and pepper. Transfer to a serving bowl, cover with   plastic wrap and store in the fridge until required





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