Recipes

Recipes

borgochefsBorgo Egnazia Chefs

Apulian Focaccia Bread
Chef de Mario Musoni of Borgo Egnazia, Puglia, Italy
Chef de Mario Musoni of Borgo Egnazia Puglia Italy
Ingredients for 4 persons
1 kg "00" flour
100 gr boiled potatoes
25 gr yeast
500 gr warm water
100 gr extra-virgin olive oil
50 gr sugar
 
Mix all the ingredients and leave the dough to rest for 2 hours.  Roll out the dough in a baking pan and leave standing for another hour.  Dress the dough with cherry tomatoes, salt, oregano and olive oil and bake at 220° until golden.
Apulian Panzerotti - Appetizers
Chef de Mario Musoni of Borgo Egnazia, Puglia, Italy
 
Ingredients for 4 persons
1 kg "00" flour
25 gr yeast
20 gr salt
50 gr butter
300 cl water
300 cl milk
½ kg mozzerella cheese for pizza
½ kg tomato sauce
 
Sift the flour and add salt, butter, yeast, water and milk.  Mix the ingredients and leave the dough in a big bowl for two hours; then roll the dough with a rolling pin making dough disks of 15 cm diameter.  Put sauce and some chopped mozzarella cheese on the disks, close and fry them in hot olive oil.
Serve very warm.
Baby Beets (Goat Cheese Cheesecake)
PM Demi Chef Charles Gardiner of Inn on Biltmore Estate, Asheville, North Carolina
-
 
Goat Cheese Cheesecake
1 log Chevre
8 oz Cream Cheese
½ Vanilla Bean
1 TB Sugar
1 pinch salt
1 tsp orange zest
1 TB cornstarch
1 whole egg
1 egg yolk
 
Whip the cheese, vanilla, salt and sugar in the mixer
Add one egg at a time until incorporated
Take off of the mixer and fold in the orange zest and cornstarch
Pipe into silicon molds and make at 200° for 20-30 min.
 
Graham cracker
1 cup butter
¼ cup brown sugar
¼ granulated sugar
¼ cup honey
2 cups whole wheat flour
1 tsp Salt
½ tsp cinnamon
 
Cream sugar butter and honey together. Mix flour salt and cinnamon . Add flour to butter and combine till smooth. Chill for 1
hour. Roll thin and bake at 300 degrees F for 8 minutes or until crisp.
 
Beet puree
5 roasted red beets cleaned and skin removed
1 tsp minced garlic
½ oz. evo
2 Tb warm heavy cream
1 tb butter
Salt and pepper to taste.
 
Add cooked peeled beets to blender with oil and garlic puree till moving add cream and puree smooth, finish with butter. Strain
through fine mess sieve.
 
Bitter Chocolate
1 pint 74percent chocolate
¾ cup canola oil
10 dashes lee’s bitters
 
Warm chocolate in microwave in 10 second intervals. Emulsify oil into chocolate, season with bitters.
Bhatti Jhinga (Char grilled Jumbo Prawns)
Chef de Partie Gagan Sikka & Sous Chef Gaurav Tandon of Masala Art
Taj Palace Hotel, New Delhi, India
Char grilled Jumbo Prawns
Char grilled Jumbo Prawns
4 Prawn Grade I
(First Mari Nation)
Salt (to taste)
20 mL Lemon Juice
10 gm Ginger Garlic Paste
2 gm Black Salt
5 gm Red Chili Powder
10 gm Bhatti Masala
(Second Mari Nation)
100 gm Hung Curd
10 gm Bhatti Masala
2 gm Black Salt
5 gm Red Chili Powder
10 mL Olive Oil
 
1.  Clean and wash and devein the prawns.
2.  Marinate the prawns with the ingredients of the first Mari nation and keep aside for 15 minutes.
3.  Now make the second Mari nation, add the tempering of heated oil and apply to the prawns.
4.  Skewer and roast in a clay oven till done.
5.  Remove and finish with lemon juice.
Bhatti Masala
Chef de Partie Gagan Sikka & Sous Chef Gaurav Tandon of Masala Art
Taj Palace Hotel, New Delhi, India
---
 
50 gm Cummin Seeds
25 gm Ajwain
2 gm Nut meg
10 gm Green Cardamom
5 gm Dry Red Chili
5 gm Mace
5 gm Cloves
25 gm Cinnamon
10 gm Black Pepper Corn
 
Mix all the ingredients, broil them and coarsely grind, strain it with the help of sieve and store it in a jar.
Chocolate Cheesecake
PM Demi Chef Charles Gardiner of Inn on Biltmore Estate, Asheville, North Carolina
PM Demi Chef Charles Gardiner of Inn on Biltmore Estate Asheville North Carolina
 
3# 12 oz CREAM CHEESE
1# SUGAR
1# SOUR CREAM
1 ½ CUPS EGGS
1 ½ CUPS CREAM
SALT TO TASTE
2 CUPS CHOCOLATE SYRUP
 
1. CREAM SUGAR, SALT, AND CREAM CHEESE UNTIL LIGHT AND FLUFFY.
2. ADD CREAM CHEESE, SCRAPING FREQUENTLY.
3. ADD SOUR CREAM, SCRAPE BOWL WELL.
4. ADD EGGS AND CREAM IN INCREMENTS, SCRAPING WELL BETWEEN ADDITIONS.
5. BAKE IN LINED PAN AT 200ºF UNTIL SET.
Chocolate Mousse
Executive Chef Glenn Eastman - The Leela Palace, New Delhi, India
Executive Chef Glenn Eastman The Leela Palace New Delhi India
 
16 Eggs
100 gms Breakfast Sugar
500 gms Milk
1000 gms Dark Chocolate Callebaut
1000 gms Whipped Cream Elle Vire
30 gms Gelatin Sheets
 
Prepare custard with yolks, sugar and milk.
Add the soaked gelatin to this custard, then pour this mixture over chocolate.
Emulsify with a whisk.
Add whipped cream in three parts and fold gently.
Pipe in glasses or into silpats and freeze.
Thaw before serving.
Cilantro Lime Sorbet
PM Demi Chef Charles Gardiner of Inn on Biltmore Estate, Asheville, North Carolina
PM Demi Chef Charles Gardiner of Inn on Biltmore Estate Asheville North Carolina 1
 
One Quart Lime Puree (perfect puree brand)
Puree with one bunch of blanched cilantro
Add sorbet syrup to reach 30 bricks. If you add too much syrup add water to lower the bricks.
To test the Bricks use a refractomer. If doing at home you may float an egg in the syrup until a nickel
size circle floats above the sorbet.
 
Sorbet Syrup:
4000g Sugar
4000g water
1000g invert sugar (glucose)
Cocoa Tagliolini with Maine Lobster, Artichokes and Bottarga
Granduca Hotel, Houston, Texas
Granduca Hotel
Ingredients serves 6 people
For the Pasta:
1 lb Pasta Flour, or Italian Flour
5 Lg Eggs
1 teaspoon of salt
1 tablespoon of olive oil
2 tablespoon of unsweetened cocoa powder.
 
For the Sauce:
6 Maine Lobsters (1 lb Each), steamed
12 baby Artichokes, cleaned and blanched and quarterd
6 tablespoon of extra virgin olive oil
3 garlic cloves, minced
2 tablespoon of butter
3 tablespoon of grated mullet Bottarga
½ cup of brandy
Salt and pepper
 
Making Pasta:
Mix and sift flour and cocoa powder. Place in mixer and add the rest of ingredients. Mix for
about 5 minutes until the dough is formed. Check concistency, if is too hard add little water, if
too soft add more flour.
To test for the correct consistency, pinch a small amount of dough together after kneading for
2 to 3 minutes -- if the dough stays together without sticking to your fingers or falling apart, it
should work well.
Let pasta rest ½ hour covered in refrigerator, then pass it through the pasta machine several
times through the different thicknesses until thin. Cut pieces of pasta about 10 inch long, and
using the tagliolini cutter, pass it through it and keep tagliolini covered and dusted with flour.
 
Making Sauce:
First clean lobsters, remove carapax from tails and meat from claws. Set aside.
I a capacious pan, heated, add olive oil and garlic. Let fry until golden, add artichokes and
lobster, fry for a few seconds and add brandy. Flame and add little water if too dry. Adjust with
salt and pepper.
Cook pasta in boiling salted water for 2-3 minutes, dump in pan with the butter and saute’
until sauce is incorporated with pasta. Portion pasta evenly in dishes, finish with a sprinkle of
Bottarga.
Buon Appetito!
Dal Tadka (Tempered Yellow Lentil)
Chef de Partie Gagan Sikka & Sous Chef Gaurav Tandon of Masala Art
Taj Palace Hotel, New Delhi, India
Tempered Yellow Lentil
Tempered Yellow Lentil
300 gm Yellow Dal
15 gm Red Chili Powder
10 gm Turmeric Powder
15 gm Salt
10 gm Cumin Powder
100 gm Olive Oil
50 gm Chop Onion
40 gm Chop Garlic
2 gm Ginger Julienne
3 gm Coriander Chopped
 
• Take Yellow Dal in a pan, let it boil till done.
• Take olive oil in a pan add cumin seeds to crackle.
• Add chop garlic and sauté till light brown.
• Now add chopped onions and sauté till brown.
• Add the tempering in dal.
• Adjust the seasonings and serve in a bowl garnishes with ginger julienne and coriander chopped.
Duck
PM Demi Chef Charles Gardiner of Inn on Biltmore Estate, Asheville, North Carolina
Duck Croquettes
Duck Croquettes
12 duck legs (pulled off bone)
2 Tb Shallots (minced)
1 Tb Garlic (minced)
1 Tb Thyme (chopped)
1/2 c Demi-Glace
1 sheet of Gelatin (bloomed)
2 Tb Mascarpone Cheese
 sweat garlic and shallots, de-glaze with demi-glace, add in thyme and mascarpone cheese, bring to a simmer add in
gelatin until melted, mix with duck meat and roll into 1/4 inch tourchons.
 
Duck Ham Vinaigrette
 1/2 of a duck ham breast (small dice)
1 Tb Garlic (minced)
1 Tb Shallot (minced)
2 Tb Divina Tomatoes (chopped)
2 Tb Pearl Onions
1 Tb Thyme (chopped)
1 pt Demi-Glace
1 Tb Olive Oil
2 Tb White Balsamic Vinegar
 Render the duck ham in a pan and pour off excess fat. add in olive oil and the shallots and garlic, cook for 1 
min. deglaze with white balsamic vinegar. add in tomatoes, pearl onions and thyme, then add in demi-glace.
  
Carrot Puree
 2 large carrots (rough chopped)
1 shallot (sliced)
2 bay leaves
1 c Maple Syrup
1pt Chicken Stock
lemon juice TT
 sweat the shallot and the carrots, add in maple syrup, bay leaves and chicken stock and reduce until thick, puree, strain,
season.
 
Lentils
 1 pt dry beluga lentils
2 Tb House Bacon (small diced)
1 Tb Garlic (minced)
1 Onion (small diced)
1 Carrot (small diced)
1 Celery stalk (small diced)
2 Bay leaves
1 Tb Thyme (chopped)
1 Cup White Wine
1 Qt Chicken Stock
 
Render bacon and pour off excess fat, sweat the onion, garlic, carrot, celery. deglaze with white wine, reduce au-sec.
then add in bay leaves and lentils, cook for 1 min until fully incorporated, then add in chicken stock and cook on low heat
until the lentils are cooked through
 
To Finish:
1 Pan seared Duck Breast seasoned with Salt and Pepper
Carrot puree
two duck croquettes
Lentils picked up with butter garlic shallots white wine and herbs
Charred Frisee tossed with lemon juice olive oil S+P
Duck Vinaigrette
Eggplant Parmigiana
Chef de Mario Musoni of Borgo Egnazia, Puglia, Italy
 
Ingredients for 4 persons
800 gr eggplants
500 gr tomato sauce
Semolina flour
Fresh basil
300 gr fior di latte mozzarella cheese
Grated Parmesian cheese
Salt
 
Slice the eggplants, salt them and drain for one hour.  Coat the slices with the flour and fry them in hot olive oil.  In a baking pan, make layers of eggplants, tomato sauce and Parmesan cheese.  Bake at 180° until golden.
Garam Masala Powder
Chef de Partie Gagan Sikka & Sous Chef Gaurav Tandon of Masala Art
Taj Palace Hotel, New Delhi, India

Lightly spiced lady finger cooked on a hot griddle 
90 gm Cummin Seeds
75 gm Black Cardamom
75 gm Black Pepper Corn
45 gm Green Cardamom
30 gm Corriander Seeds
20 gm Star Anis
20 gm Cloves
30 gm Cinnamon
20 gm Mace
20 gm Black Cummin Seeds
15 gm Bayleaf
15 gm Dry Rose Petals
15 gm Ginger Powder
15 no. Nutmeg
 
1.  Mix all spices broil them and powder it.
2.  After grinding the Masala strain it with the help of sieve and then mix dry ginger powder mix it nicely and store it in air tight container.
Lamb
PM Demi Chef Charles Gardiner of Inn on Biltmore Estate, Asheville, North Carolina

PM Demi Chef Charles Gardiner of Inn on Biltmore Estate Asheville North Carolina 1
 
Chorizo Spice:
3T
Chile Powder
1T
Paprika
1T
Garlic Powder
1tsp Black Pepper
½ tsp Cumin
 
Sweet Potato Puree
2 ea Sweet potatoes Skin on
2T
Adobo sauce
Roast sweet potato coat in olive oil and salt in the oven until tender all the way through.
Pass through ricer and season with salt pepper, and adobo sauce. Thin with cream as needed.
 
Veg:
1 oz Garbanzo beans cooked
1T
Diced Piquillo peppers
1 oz Kalamata olives
1T
Caramelized pearl onions
1 oz Lamb Bacon (regular bacon may be subbed)
1 oz Diced sweet potato
1tsp Garlic Minced
1 tsp Shallot minced
1tsp Fresh herbs minced
Saute Sweat garlic and shallots with small amount of whole butter. Deglaze with white wine
and add remaining ingredients except for fresh herbs. Add about ½ c chicken stock season with
salt and pepper to taste and finish with fresh herbs. Be careful when seasoning because the
olives will be salty.
Lasagne with Vegetables
Villa d'Este
Villa dEste
Ingredients for 4/6 persons
 
Home made pasta:
36 oz all purpose flour - 8 eggs - 1 teaspoon olive oil - a pinch of salt
Pour the flour in a mound on a wooden, marble or formica surface. Made a well in the middle and break in the eggs, salt and oil. Beat the eggs lightly with a fork and start mixing the eggs into the flour in a circular movement with your fingers. Keep working until you have obtained a well combined, doughy ball. When necessary add a little water. Sprinkle with flour, cover with a damp cloth and let it rest for a couple of hours in a cool place.
Thin out 12 ½ oz of pasta with a rolling pin. Cut it up in discs of about 3 inches. Cook in salted water for 1 minute. Remove from hot water, place in cold water then lay the disc on a damp cloth.
 
Vegetables:
3 ½ oz asparagus tips parboiled and cut in half
2 oz pumpkin flowers cut in stripes
7 oz zucchini thinly sliced
9 oz eggplants thinly sliced
7 oz porcini mushrooms (or whatever available)
7 oz cherry tomatoes
9 oz buffalo Mozzarella cheese cut in cubes
1 ½ oz basil leaves minced
2 ½ oz grated Parmesan cheese
2 garlic cloves
Extra virgin olive oil
 
Sauté in a pan with oil the zucchini, eggplants, pumpkin flowers and asparagus tips (you can grill them if preferred). Adjust of salt and pepper. Sautè in oil one garlic clove (discard or, if you like garlic, you can mince it very thinly and leave it in the pan). Add the tomatoes cut in four. Cook for a few minutes, add salt and pepper.
In olive oil with one garlic clove sauté the mushrooms for a few minutes.
In a small greased oven-proof dish place one pasta disc, add Mozzarella cheese, Parmesan cheese, minced basil, the vegetables and a little tomato. Cover with another pasta disc and continue with the same procedure.
Top with Mozzarella cheese, tomato and grated Parmesan cheese.
Place in pre-heated oven at 400° for 6/10 minutes. Serve with fresh basil leaves.
Malabar Martini
Ramiz Meghani, Food & Beverage Supervisor - The Oberoi Udaivilas, Udaipur, India
Maria being served with the first Malabar Martini creation
 Maria being served with the first Malabar Martini creation
45 mL Vodka
15 mL Crème de Banane
5 mL Coconut Milk
5 mL Pineapple Juice
Coconut Powder (to garnish)
 
1.  Mix all the ingredients except coconut powder in a coctail shaker with 5 cubes of ice.
2.  Shake vigorously until very chilled
3.  Strain into pre-chilled martini glass
4.  Sprinkle coconut powder on top and serve.
Monkfish Wellington
The Stafford Hotel in London

The Stafford Hotel in London

Monkfish Wellington, Wild Garlic Bearnaise (Serve with purple sprouting broccoli & mashed potatoes)
 
Wellingtons
4X150G Monkfish fillet - seared on all sides
2 sheets dried nori seaweed - cut in half lengthways
5G dijon mustard
Puff pastry sheets - To cover
 
Duxelle
600G button mushrooms - washed
120G butter
5 sprigs thyme
Salt & pepper
 
Bearnaise
100G clarified butter - melted at blood temp.
2 egg yolks
50ML white wine
50ML white wine vinegar
50G chopped blanched wild garlic leaves
20G chopped shallots
Pinch cayenne pepper
½ lemon - Juice only
30ML double cream
 
METHOD
1.  First make a mushroom duxelle. This can be made 2 days in advance. Saute all Duxelle ingredients in a roasting tray and bake in the oven at 160°C. Roast until there is no moisture in the tray. Take out of the oven, cool for 10 mins and blend.
2.  To build the wellingtons – cut the pre rolled puff pastry to the same size as the halved seaweed sheets. On a floured work
surface lay out the cut puff pastry and the seaweed sheets on top. Next, spread the cold mushroom duxelle over the seaweed.
A thin layer of about 3mm should be enough. Brush your seared monkfish lightly with the Dijon mustard and place in the
middle of the puff pastry/seaweed/mushroom duxelle. Roll up as tightly as possible as if you were making a Swiss roll. Leave
the monkfish wellingtons to rest in the fridge for at least 2 hours. Egg wash them a couple of times and bake when ready to
serve at 180°C for 12 minutes and leave to rest for 10 minutes.
3.  While the monkfish is baking/resting you should prepare the béarnaise. Reduce the white wine and white wine vinegar in
a saucepan until there is 30ml of liquid remaining. Then add the cream and the egg yolks and whisk over a low heat for 2
minutes. The mixture should be smooth not scrambled!!! Gradually add the clarified butter until the sauce is thick. Finish with
the rest of the béarnaise ingredients just as you are ready to serve the dish.
4.  I recommend you serve this with lovely boiled purple sprouting broccoli and really buttery mash potato!
Orecchiette Pasta with Cherry Tomatoes and Cacio Ricotta Cheese
Chef de Mario Musoni of Borgo Egnazia, Puglia, Italy

Chef de Mario Musoni of Borgo Egnazia Puglia Italy

Ingredients for 4 persons
Orecchiette
400 gr semolina flour
4 gr salt
Warm water
 
Sauce
200 gr cherry tomatoes
120 gr cacio ricotta cheese
Salt
Extra-virgin olive oil
1 garlic clove
Fresh basil
 
Mix the flour with the water and the salt and make the orecchiette following the traditional method.  Brown the garlic in hot olive oil, add the tomatoes and cook over a high flame for 3 minutes.  Add the salt and the basil.  Cook the pasta for 3 minutes in boiling salted water.  Dress the pasta with the sauce and add some freshly grated cacio ricotta cheese.
Ossobuco Ricetta
Granduca Hotel

Granduca Hotel

Ossobuco with Polenta and gremolata (serves 4)
 
For the ossobuco:
 
4 Veal Ossobuco ( 12-14 oz each)
2 Tablespoon of flour (for dusting)
8 Tablespoon of Extra Virgin Olive Oil
½ Stick of Butter
½ Cup of minced onions
¼ Cup minced Celery
¼ Cup of minced carrots
2 garlic cloves
1 sprig rosemary
1 sprig sage
1 sprig thyme
2 glasses of red wine
2 tablespoon tomato paste
Salt
Pepper
 
On a piece of cheese cloth, place herbs and garlic. Tight it with butcher twine , set aside.
In a casserole, place ½ of the olive oil, the butter, and minced vegetables, slowly fry on low heat for
about 15-20 minutes, without letting brown vegetables. Meanwhile, season ossobucos with salt and
pepper, and dust it with flour. Heat up on a pan the rest of oil, and sear ossobucos for 5 minutes each
side, until golden.
Place ossobucos in the casserole, add the herb bundle, let fry little more, then deglaze with red wine.
Add tomato paste and enough water to cover the meat. Cover the casserole and let slowly braise for
about 2 hours. Add water if necessary. At the end, adjust the sauce with salt and pepper. Let rest in the
casserole.
 
For the Polenta:
 
½ lb of Polenta
2 cups water
2 cups milk
2 Tablespoon butter
½ cup grated parmesan cheese
Salt
Pepper
 
Bring to boil water and milk in a pot, salted. Sprinkle polenta while whisking vigorously. Keep whisking
until polenta is dense. Cook on low heat for 30 minutes. Season polenta with butter and parmesan.
 
For the gremolata:
 
1 Tablespoon of lemon zest, minced
1 tablespoon of parsley, chopped
1 teaspoon of garlic, minced
 
Mice everything together, set aside.
 
Assembling:
 
Equally place polenta on the plates, place ossobucos in the middle, top with sauce, and sprinkle with the
gremolata.
Paella Seafood
Executive Chef Oriol Canillas - Hotel Casa Fuster

 
 
Lavamos los calamares con abundante agua fría y eliminamos toda la suciedad, reservamos, los cortamos en trozos y salpimentamos. Limpiamos las gambas y los mejillones, pelamos y picamos los pimientos y los dientes de ajo y pelamos y rallamos el tomate.
 
Cocinamos los mejillones al vapor cuando estén los sacamos de la cáscara y reservamos el resto. Sofreímos las gambas y los calamares con un poco de aceite, cuando estén reservamos y sofreímos los pimientos, los ajos y los tomates hasta que se doren, añadimos el caldo, el laurel, un poco de sal y el azafrán.
 
Añadimos el arroz y lo sofreímos hasta que quede transparente.
 
Añadimos el caldo de pescado.
 
Sazonamos si es necesario, a media cocción añadimos las gambas y los mejillones. Cuando esté tierno dejamos reposar la paella unos 5 minutos antes de servir. Ingredientes necesarios para la receta:
400 gr de arroz
400 gr de calamares
8 gambas grandes
500 gr de mejillones/span>
2 dientes de ajo
1 pimiento rojo
 
1 pimiento verde
2 tomates maduros
1 hoja de laurel
aceite de oliva
1,5 litro de caldo de pescado
sal
azafrán
 
Tiempo de cocción:
10 min al fuego lento y 5 al horno a 180 Cº
 
Para el caldo de pescado:
1 kg de pescado de roca
1 kg de cangrejo de mar
1 pimiento rojo
1 pimiento verde
2 dientes de ajo
1 ramita de perejil
3 tomates maduros
1 cucharada de pimentón de la vera dulce
1 patata pelada
 
Elaboración
Limpiamos el pescado.
Sofreímos en una olla alta con aceite de oliva las verduras a trozos grandes.
Añadimos el pimentón y seguidamente el pescado y los cangrejos.
Sofreímos bien y añadimos unos 5 litros de agua.
Dejar hervir durante 1 hora +-
Colar
Piemontese Beef with Asparagus and Berries
Chef Renato De Pirro - Granduca Hotel

Chef Renato De Pirro Granduca Hotel

Serves 4 people
 
4   8 oz Piedmontese beef tenderloins
1 shallot, chopped
1 garlic clove, chopped
1 sprig of thyme
1 sprig of rosemary
2 Tbl Extra Virgin Olive Oil
¼ cup of Vincotto
1 Cup of mixed Berries (raspberry, blueberry, blackberry)
20 large asparagus
1 stick of butter
Salt, Pepper
 
Season tenderloins with salt and pepper, in a hot pan, add oil and sear beef on both sides for 2 minutes.
Place in oven at 400 degrees and cook to desire temperature.
Meanwhile discard the oil, and on the same pan, add ½ of the butter, shallot, garlic and herbs, let fry at low heat until golden brown, then add Vincotto and let reduce to a honey like thickness.  Turn off heat and add berries.  Adjust with salt and pepper and set aside.
Blanch the asparagus and sauté with the rest of butter, salt and pepper, and place it on one side of the
plate. Place beef on the other side and top with sauce. 
Prawn and Oyster
PM Demi Chef Charles Gardiner of Inn on Biltmore Estate, Asheville, North Carolina

PM Demi Chef Charles Gardiner of Inn on Biltmore Estate Asheville North Carolina 1
 
Persillade:
1 bunch of Parsley Chopped
3 cloves roasted garlic
1 ea
Lemon Zest
Salt
Pepper
1c Water
approx. ½ tsp Ultratex
In a vitaprep puree parsley and garlic with water and seasoning. Add a small amount of Ultratex as
needed to thicken to a sauce concistency. (Ultratex is best used in small doses as needed. However, if
too much is accidentally added you may thin out the sauce with water.)
 
Charred Oysters:
Remove one side of the oyster shell from the oysters ensuring that you leave the other side connected
so that the oyster will stay in the shell. Reserve the Oyster Liqueur.
 
Topping:
1oz Lemon Juice
4oz Oyster Liqueur
2c Pecorino Romano
1 oz Fresh Herbs
 
Pick up in Salamander with roasted prawns and a small amount of topping on each prawn.
 
Grilled Lemon Butter: (MAKE DAILY)
2 ea Lemons halved and grilled
1 ea Bay Leave
1 ea Shallots sliced
1 sprig Thyme
2c White Wine
1/2c Rice Wine Vinegar
1c Cream
1# Butter
Grill lemons and then place everything else in a sauce pan and simmer. Reduce until almost au sec. Add
cream and reduce until thick then whisk in butter a few pieces at a time strain through a chinois and
season to taste.
Note: When making brown butter sauce for lobster dish this same base may be used just split into two
parts before buttering out and use brown butter for the lobster dish.
 
Plate with:
Thick cut house made bacon
 
Oven roasted prawn cut into three pieces(Roast with small amount of butter garlic shallots herbs salt
and white pepper turning about halfway through the cooking process.
Circle of Persillade
Circle of lemon butter
two charred oytsers
Shaved Parmesan
Micro Parsley
Ricotta and Spinach Gnudi (gnocchi) with a fresh tomato sauce
Villa La Massa

Villa La Massa

Ingredients for 6 servings
 
6 ounces spinach, cooked - olive oil - 1 garlic clove - 1 pound ricotta cheese - 2 eggs - 2 ounces Parmesan cheese freshly grated - nutmeg freshly ground - 1 tablespoon butter - 1 tablespoon basil, chopped - 3 cups tomato sauce - 6 small tomatoes to garnish – salt and pepper
 
Sauté the spinach in oil with garlic (discard garlic when spinach is cooked).
Cool and blend.
Add ricotta cheese, eggs, Parmesan, nutmeg, salt and pepper to taste. Shape with a spoon and steam for 6-7 minutes.
Combine butter and chopped basil and blend together with tomato sauce.
Heat and spread on plate.
Arrange gnocchi on the tomato sauce and decorate in the centre with a tomato shaped into a flower.
Scallop
PM Demi Chef Charles Gardiner of Inn on Biltmore Estate, Asheville, North Carolina
-
 
Cauliflower Puree:
1 head Cauliflower Chopped (no core)
2 ea cloves garlic
1 ea Shallot
1-1.5 qt Cream (Enough to cover solid ingredients)
1 ea Bay Leave
1 ea Zest of a Lemon
Salt
Simmer all ingredients until tender. Strain cauliflower while reserving liquid. Remove bay leave and
puree solids in vitamix adding more liquid if necessary. Season with salt DO NOT ADD ANY PEPPER.
Strain through chinois.
 
Truffled Brown Butter Jus:
¼# Whole Butter
1 ea Shallot minced
1c Red wine
2 oz Red wine vinegar
1 ea Bay Leave
1 sprig Thyme
1 tsp canned truffle shavings (fresh if available)
1 pt veal jus
 
In a sauce pan brown the butter. Shock bottom and allow solids to settle then pour off excess fat
leaving as much of the brown butter solids in the pan as possible. Sweat the shallots then deglaze with
red wine and red wine vinegar. Add remaining ingredients except veal jus and reduce until nearly au
sec. Add the veal jus and bring to a simmer. Strain and finish with a small amount of truffle oil and
brown butter (1/2 Tb).
 
Brussels Sprouts
2c Bacon Renderings
Salt
Pepper
Chicken Stock
Fresh herbs
Pinch
 
Cut of end and slice in half
Enough to coat flat bottom pan
1-2 c Chopped (Parsley Thyme Chives)
 
Steps in chronological order for brussels:
In a cold flat bottom pan rub bacon renderings on the bottom of the pan. If you don’t have renderings
from bacon you can actually use diced raw bacon render until crisp and then remove the bits and leave
the fat to caramelize the Brussels. Start the Brussels flat side down and cook on medium high heat with
salt and pepper until golden brown. Deglaze with one cup of chicken stock and reduce until au sec. If
the Brussels sprouts are still crunchy add remaining chicken stock and finish with fresh herbs and a little
bit of butter and bacon lardons
 
To Finish:
Four seared scallops
1/2c Brussels sprouts
three swipes of puree
Truffle Sauce
Sorbet
Executive Chef Jaydeep Patil - The Oberoi Amarvilas, Agra, India

Executive Chef Jaydeep Patil The Oberoi Amarvilas Agra India
 
Wild Berry Sorbet
100 mL Cranberry Juice
200 gm Sugar
300 gm Liquid Glucose
Few nos Berry (strawberry, raspberry)
 
Take a pan, add all ingredients (cranberry juice, sugar, liquid glucose and berries) and bring it to boil and check that all sugar is dissolved into the mixture,
Chill it down
Add this liquid mixture into sorbet/ice-cream machine and churn,
Freeze it in deep freezer
Serve out scoops when frozen
 
Guava Sorbet
3000 mL Guava Juice
200 gm Sugar
360 gm Liquid Glucose
 
Take a pan, add all ingredients and bring it to boil and check that all sugar is dissolved into the mixture,
Chill it down
Add this liquid mixture into sorbet/ice-cream machine and churn,
Freeze it in deep freezer
Serve out scoops when frozen
 
Orange and Basil Sorbet
3000 mL Orange Juice
200 gm Sugar
300 gm Liquid Glucose
Few nos Basil Leaf
 
Take a pan, add all ingredients (orange juice, sugar, liquid glucose) and bring it to boil and check that all sugar is dissolved into the mixture, except for basil leaf
Chill it down
Add this liquid mixture into sorbet/ice-cream machine and the basil leaf finely shredded while the mixture is churning,
Freeze it in deep freezer
Serve out scoops when frozen
Tawa Bhindi Naintara (lightly spiced lady finger)
Chef de Partie Gagan Sikka & Sous Chef Gaurav Tandon of Masala Art
Taj Palace Hotel, New Delhi, India
Lightly spiced lady finger cooked on a hot griddle
Lightly spiced lady finger cooked on a hot griddle
300 gm Lady Finger
10 gm Olive Oil
2 gm Jeera
2 Ajwain
10 gm Chop Onions
20 gm Diced Onions
3 gm Ginger Chopped
5 gm Garlic Peeled Chopped (Fried)
2 gm Turmeric Powder
5 Yellow Chili Powder
3 gm Salt
3 gm Jeera Powder
2 gm Fenugreek Powder
2 gm Kalonji
2 gm Sesame Seeds
3 gm Coriander Chopped
5 mL Lemon Juice
 
1.  Wash and dry okra, and cut into dices and deep fry them.
2.  Heat olive oil on a Tawa, add cumin, and ajwain and allow to crackle.
3.  Add chopped onions and fry till golden brown.
4.  Add ginger and fried garlic and sauté.
5.  Add diced onion and a pinch of turmeric powder and sauté.
6.  Add fried okra, salt, fenugreek powder; yellow chilli powder and cumin powder and toss well.
7.  Finish with lemon juice and chopped coriander.
8.  Sprinkle sesame seeds and Kalonji on top.
 
Garnish: With ginger and cherry tomato.
Tawa Murgh Khatta Pyaz
(Chicken morsels in thick gravy topped with pickled onions)
Chef de Partie Gagan Sikka & Sous Chef Gaurav Tandon of Masala Art
Taj Palace Hotel, New Delhi, India

Chicken morsels in thick gravy topped with pickled onions
500 gm Chicken
30 gm Olive Oil
100 gm Onions (Chopped)
50 gm Tomatoes (Chopped)
5 gm Ginger (Chopped)
5 gm Garlic (Chopped)
2 gm Salt
3 gm Red Chili Powder
5 gm Cumin Powder
5 gm Garam Masala Powder
10 gm Vinegar Onions
2 mL Lemon Juice
5 gm Green Coriander
20 gm Tomato Puree
 
•  Cut the chicken pieces into small dices
•  Heat oil on the griddle then ass the chopped onions and sauté it till it turn in to light brown in color then add chopped tomatoes, ginger and garlic and stir till water evaporates.
•  Now add salt, red chili powder and pieces of chicken, toss and cook
•  Now add the cumin powder, garam Masala powder and tomato puree mix well then add the vinegar onions and vinegarette water.
•  Finish it with chopped green coriander and lemon juice.
•  Serve in a bowl garnished with pickled onions
Thai Red Curry Chicken
Executive Chef Glenn Eastman - The Leela Palace, New Delhi, India

 
600 gms Slice Chicken Breast
100 gms Thai Red Curry Paste
800 mL Coconut Milk
10 gms Lime Leaves
20 gms Red Chili Big
50 gms Thai Sweet Basil
20 gms Palm Sugar
20 mL Fish Sauce
50 gms Pea Aubergine
60 mL Vegetable Oil
Salt (to taste)
 
Method:
1.  Heat oil in a pot, add red curry paste and stir for 10 minutes.
2.  Add lime leaves, coconut milk, fish sauce and palm sugar.
3.  Simmer for 20 minutes, add salt, chicken, basil leaves and Red Chili.
4.  Check the seasoning.
 
Useful Tips
If too spicy add more coconut milk.
Normal sugar can use instead of Palm Sugar.
Light Soya can be replaced with fish sauce.
Tiramisu'
Chef Renato De Pirro - Granduca Hotel

Chef Renato De Pirro Granduca Hotel 1

Ingredients for 8 people
 
8 Egg Yolks
¾ Cup Sugar
1 tsp Espresso Powder
1 Cup of Mascarpone Cheese
1 Cup Heavy Cream
2 Cup Espresso
2 Tbl Sambuca (optional, to be added to espresso)
3 dz Ladyfingers
3 Tbl Cocoa Powder
 
Place sugar and yolks in a mixer, mix at high speed until white and fluffy. Turn off the mixer
Add Espresso powder, mascarpone and gently fold in the mix in until smooth.
Whisk Heavy cream to firm peaks and fold it to the mix.
Get 8 serving cups, place a spoon of cream and pread it on the bottom of each one
Soak ladyfinger one by one for 3-4 seconds in the espresso and make a layer on each cup.
Cover ladyfingers with a layer of cream, and repeat until reach the top. Last layer would be cream.
Chill in the refrigerator for at least 2 hours, dust with cocoa powder before serving.
Venice
Centurion Palace Antinoo’s
Lounge & Restaurant
 
Trancio di rombo  
con verdure invernali e salsa al melograno 
di Massimo Livan, Chef  
Centurion Palace, VENICE
INGREDIENTI:
150 gr di rombo 
250 gr di melograno 
100 gr di zucchero 
20 gr di zucca 
20 gr di broccoli 
20 gr di cavoli 
Olio extra vergine di oliva 
Sale q.b. 
PROCEDIMENTO DI ESECUZIONE:
• Far bollire dell’acqua in una pentola con del sale.
Sbianchire le verdure (i broccoli, i cavoli e la zucca) per qualche minuto. 
Raffreddare immediatamente le verdure con acqua fredda e ghiaccio. 
• Tagliare a metà il melograno, e sgranare il frutto.
I grani (senza albedo) vanno frullati e filtrati con un cornetto cinese. 
Aggiungere alla purea lo zucchero, e far bollire il composto per circa 30’. Lasciare 
riposare. 
• Scottare il trancio di rombo alla piastra, terminandone la cottura al forno, 
per circa 5’, a 180°. 
• Intiepidire le verdure precedentemente cotte, e disporle al centro di un 
piatto, aiutandosi con una pinza da cucina. 
Versare la salsa di melograno in un bicchierino. 
Disporre nello stesso piatto il trancio di rombo, ed irrorare il pesce e le verdure con 
un filo di olio evo.
Wild Turbot, Clams & Salsify

The Stafford Hotel in London

The Stafford Hotel in London

Roast Fillet of Wild Turbot, Clams & Salsify
 
1 stick salsify – washed and peeled down
150g butter
1 tbsp salt
1 tbsp sugar
Water to cover salsify
 
40 palourde clams
2 shallots – finely diced
200ml white wine
200ml cream
200g mixed sea vegetables
½ bunch flat leat parsley – chopped finely
1 lemon – juice only
 
METHOD
1.  Cook the salsify slowly in the butter, salt, sugar and water until al dente.
2.  Heat a large saucepan, carefully throw into the pan the clams, shallots and the white wine.
3.  When the clams start to open add the cream.
4.  Heat a frying pan, season the turbot and quickly cook the fish in a tiny bit of olive oil.
5.  As the turbot is cooking, add the sea vegetables and cooked salsify to the clam pan, finish with parsley and lemon juice.
6. Check the turbot to your preference and serve.