FINE DINING MONSTER

  Avocado Salsa with Ginger and Garlic INGREDIENTS Avocado 2, peeled, pitted and diced Lime juice 1 - 2 tbsp Scallion 1, white part only, finely chopped Garlic 1 clove, grated Ginger 1/2 tsp, fresh, grated Vanilla extract 1 pod, halved lengthways, seed scrapped out Cinnamon ground Preparation How to make avocado salsa If you're wondering how to make avocado salsa, first mix together the avocados and the lime juice. Stir in the spring onion, garlic, ginger and pinch of vanilla seeds and season with salt and ground black pepper. Garnish the avocado salsa with a little cinnamon and serve with potato chips.  

  Vegetable Roll with Mozzarella INGREDIENTS 500 ml Pasta 50 g Sourdough 20 g, mature Salt Vegetables 200 g (yellow chrysanthemum, wild celery, wild fennel, wild garlic, wild chards, wild chicory, wild asparagus, wild cardoons, wild parsnip leaves, reichardia picroides, dandelion, wild mustard) Garlic 1/4 clove Chili pepper 1/2 fresh Ginger 20 g Mozzarella cheese 100 g Oranges 1, reduced juice (consistency: 30° on the Baumé scale) Oil Salt Pepper Preparation For the pastry In 500 milliliters water, soak together overnight in refrigerator dry pasta, sordough yeast and salt. Drain off soaking liquid and discard. Knead the dough and yeast well. Let rise at room temperature for 12 hours, then transfer to refrigerator and let rise for another 12 hours. Remove from fridge and spread on parchment. Cover with another sheet of parchment and roll out the dough to 1 millimeter thickness. Place with paper on a baking sheet and steam in oven for 3 m...

  Vanilla and Buffalo Milk INGREDIENTS Blueberries 800 g Black olives 20 g, candied Lemon zest Milk 400 g, full fat Cream 250 g Caster sugar 120 g Egg yolks 5 Vanilla pods 2, pulp and pods separated Extra virgin olive oil 50 g Gelatin 10 g Buffalo milk 800 g Extra virgin olive oil 240 g Egg whites 150 gr Icing sugar 50 gr All purpose flour 100 g, White (00) Cornstarch Olive tapenade 250 g Juniper berries 20 g, chopped Preparation Serves 20 For the Blueberries and olives compote Place blueberries and olives in a bowl. Add a little syrup from the olive and the lemon zest. Toss well and and let them macerate in the fridge. For the Ice-cream Soak gelatine in ice water. In a mixing bowl, beat egg yolks with sugar and vanilla pulp. In a pot, bring to boil the milk with the vanilla pods, strain it into the egg mixture and bring it to 83°C. Melt in the gelatine (remove any excess water), add olive oil and chill immediately. Let it m...

  Vegan Matcha and Coconut Panna Cottas INGREDIENTS Cashew nuts 125 g, raw, soaked for 2 hours Tofu 175 g, firm silken, drained and cubed Coconut milk 250 ml Matcha green tea powder 2 1/2 tsp, green Vanilla extract 1/4 tsp Stevia 1/2 tsp, liquid Preparation How to make a delicious matcha and coconut panna cottas Drain the raw soaked cashews and place in a food processor or blender. Add the tofu, coconut milk, matcha powder, vanilla extract, and liquid stevia. Blend on high until smooth. Divide the mixture between four silicone moulds. Cover with clingfilm and chill for at least 8 hours. To serve the matcha and coconut panna cottas, turn each panna cotta out onto a serving plate.

  Matcha Macarons INGREDIENTS Almonds 175 g, ground Icing sugar 175 g Matcha green tea 2 tbsp, powder Egg whites 2 large Butter 110 g, softened Icing sugar 225 g Milk 1 tbsp Matcha green tea powder 1 tsp Preparation Oil and line a large baking sheet with baking parchment. Grind the ground almonds, icing sugar and half the matcha powder together in a food processor to a very fine powder. Whisk the egg whites to stiff peaks in a very clean bowl then carefully fold in the almond and sugar mixture. Spoon the mixture into a piping bag fitted with a large plain nozzle and pipe 2 (1/2) cm / 1" rounds onto the baking tray. Sprinkle with matcha powder then leave the uncooked macaroons to stand for 30 minutes to form a skin. Preheat the oven to 170⁰C (150⁰ fan) / gas 3. Bake for 10 - 15 minutes or until crisp on the outside and still a bit chewy in the middle. Slide the greaseproof paper...

  Savoury mince eggplant bake Ingredients (5) 2 tbsp olive oil 1 large eggplant, thickly sliced 1/2 quantity (3 cups) Savoury mince (see Notes) 200g mozzarella cheese, grated mixed salad leaves, to serve Method Step 1 Heat oil in large frying pan over medium-high heat. Add eggplant. Cook for 5 minutes each side or until tender and golden. Step 2 Preheat oven to 180°C. Grease a 10cm deep, 9cm x 27cm (base) ovenproof dish. Step 3 Place half the eggplant over the base of prepared dish. Spoon over half the mince. Repeat with remaining eggplant and mince. Sprinkle with cheese. Bake for 40 minutes or until heated through and cheese golden and melted (cover during cooking if top is browning too quickly). Serve with salad leaves.  

  Portuguese drumsticks with spiced rice Ingredients (9) 1/4 cup Portuguese dry blend marinade (we used Masterfoods brand) 8 medium chicken drumsticks 2 tbsp vegetable oil 1 brown onion, finely chopped 1 cup white rice 125g can corn kernels, drained, rinsed 420g can red kidney beans, drained, rinsed 1/3 cup chopped fresh coriander leaves lime wedges, to serve Method Step 1 Reserve 2 teaspoons of marinade. Place remaining marinade in a bowl. Add chicken. Toss to coat. Step 2 Heat half the oil in a large frying pan over medium heat. Cook chicken, turning, for 2 to 3 minutes or until browned. Reduce heat to low. Cook, turning, for 5 to 7 minutes or until cooked through. Step 3 Meanwhile, heat remaining oil in a saucepan over medium heat. Add onion. Cook, stirring, for 3 to 5 minutes or until softened. Add rice and reserved marinade. Cook for 30 seconds or until fragrant. Add 2 cups cold water. Bring to the ...

  Balsamic corned beef with parsley relish Ingredients (17) 600g extra-lean corned silverside, rinsed 1 large brown onion, coarsely chopped 2 celery sticks, chopped 6 black peppercorns 2 bay leaves 1 tbsp brown sugar 2 tbsp balsamic vinegar 500g Carisma potatoes, quartered, steamed 200g green beans, trimmed, steamed 2 zucchini, trimmed, cut into strips, steamed Fresh mint sprigs, to serve Parsley relish 1/2 cup loosely packed continental parsley leaves, finely chopped 1/4 cup fresh mint leaves, finely chopped 2 tsp capers, rinsed, drained, chopped 25g (about 4) pitted green olives, chopped 1 1/2 tbsp Cobram Estate extra virgin olive oil classic flavour 1 tbsp white balsamic vinegar Method Step 1 Place beef in a heavy-based saucepan. Cover with cold water. Bring to boil over low heat. Drain. Cover with cold water. Add onion, celery, pepper, bay leaves, sugar and vinegar. Bring to boil. Partially cover. Simmer on low for 2 hours 3...

  Thai Steamed Mussels Ingredients 1 (13.5 ounce) can unsweetened coconut milk ⅓ cup fresh lime juice ⅓ cup dry white wine 1 ½ tablespoons Thai red curry paste 1 ½ tablespoons minced garlic 1 tablespoon Asian fish sauce 1 tablespoon white sugar 5 pounds fresh mussels, scrubbed and debearded 2 cups chopped fresh cilantro Directions Combine coconut milk, lime juice, white wine, curry paste, garlic, fish sauce, and sugar in a large pot. Stir to dissolve sugar and curry paste; bring to a boil. Let mixture boil for 2 minutes, then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes. Remove the pot from heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.  

  Crab-Stuffed Lobster Tail Ingredients 2 lobster tails, split along the center top 2 teaspoons butter, melted ½ cup jumbo lump crabmeat ¼ cup clarified butter, at room temperature 15 buttery round crackers, crushed 1 tablespoon chopped fresh parsley leaves 1 tablespoon fresh lemon juice 1 teaspoon seafood seasoning (such as Old Bay®) 1 teaspoon lemon zest 1 clove garlic, minced ¼ teaspoon salt, or to taste ¼ teaspoon freshly ground white pepper, or to taste Directions Gather the ingredients and preheat the oven to 425 degrees F (220 degrees C). Pull the edges of the split lobster shells apart and gently lift tail meat to rest above the shells. Place tails onto a baking sheet and brush meat with melted butter. Gently mix crabmeat, clarified butter, crushed crackers, parsley, lemon juice, seafood seasoning, lemon zest, garlic, salt, and pepp...

  Zucchini Fritters with Beetroot Dip INGREDIENTS Beetroots 2 large,cooked, diced Feta cheese 140 g Garlic 1 clove, minced Lemon juice ½ 2 tbsp, hot Extra virgin olive oil 75 ml Salt Pepper black, freshly ground Potatoes 1 kg, floury, peeled and cut into even chunks Eggs 1 large, beaten Cornflour 65 g Zucchini 2 large, grated Breadcrumbs 175 g, golden Olive oil 4 tbsp, plus extra for oiling Rocket 30 g, washed Preparation How to make Baked Zucchini Fritters with Feta Cheese For the beetroot dip To prepare the beetroot dip combine the beetroot, feta, garlic, lemon juice, hot water, and olive oil in a food processor. Blend on high until almost smooth, adding more hot water as needed to thin out the sauce if needed. Season to taste with salt and pepper. Scrape into a bowl, cover, and chill until needed. For the fried zucchini fritters To prepare the zucc...

  Pickled Porthilly Oysters INGREDIENTS Oysters 10 Gherkins 2 large Gherkin vinegar 100 ml Green chilli 1/2, finely diced Cucumber 1/2, diced Banana shallots 1, finely chopped Garlic 1 clove, finely chopped Dill chopped and picked for glamour Rapeseed oil 100 ml, light Preparation Serves 10 portions Open oysters, strain and save liquid. Add the gherkin vinegar and oyster juice together and add back the oysters. Leave for 4 hours. Wash shells and keep. Mix the shallot, garlic, chilli, gherkins, cucumber, oil and oyster pickle juice. Last minute season and add dill. Serve the oysters in the shell, dressed on salt or seaweed.

  Slow-cooked steaks with chilli gremolata Ingredients (11) 1 tbsp extra virgin olive oil, plus extra to serve 4 x 200g thick beef eye-fillet steaks 1/2 cup (150g) aioli (see notes) Green salad, to serve Chopped chives, to serve Chilli gremolata 1/2 cup mint leaves, finely chopped 1/2 cup flat-leaf parsley leaves, finely chopped 1 long red chilli, seeds removed, finely chopped 1 long green chilli, seeds removed, finely chopped Finely grated zest of 1 lemon 1 garlic clove, crushed Method Step 1 Preheat the oven to 110°C. Step 2 For the gremolata, combine all the ingredients together in a bowl, then set aside to infuse while you cook the steaks. Step 3 Heat the oil in an ovenproof frypan over high heat. Season the steaks, then cook for 1-2 minutes each side until browned. Transfer to the oven and roast, turning halfway, for 30 minutes for medium-rare. Remove from the oven and rest, loosely covered with foil, for 5 minutes. Step 4 To se...

  Five spice mock duck with Chinese vegetables Ingredients (13) 2 x 415g cans Sanitarium tender pieces, washed and drained 100ml plum sauce 2 tsp Chinese five spice 3 garlic cloves, grated 4 cm piece fresh ginger, peeled, grated 2 tsp sesame oil 2 tbsp peanut oil 5 shallots, cut into 5cm lengths 1 bunch Chinese broccoli (gai lan), cut into 5cm lengths 1 carrot, peeled, sliced 227g can bamboo shoots, drained Steamed white rice, to serve 1/2 cup (80g) roast peanuts, roughly chopped Method Step 1 Place the tender pieces in a large bowl. Add the plum sauce, five spice, garlic, ginger and sesame oil. Toss to combine. Set aside in the fridge for at least 30 minutes to marinate. Step 2 Heat 1 tablespoon peanut oil in a wok. Stir-fry the shallots for 2 minutes or until soft. Remove. Stir-fry the Chinese broccoli, carrot and bamboo shoots for 3 minutes or just until tender. Remove from the wok. Step 3 Add the remaining peanut oil. Stir-fry...

  Thai beef salad Ingredients (14) 60ml (1/4 cup) soy sauce 2 garlic cloves, finely chopped 2 tsp olive oil 3 beef scotch fillet steaks 80ml (1/3 cup) fresh lime juice 1 tbsp fish sauce 3 tsp brown sugar 200g snow peas, trimmed 150g baby spinach leaves 1 cup fresh mint leaves 2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally 1/2 red onion, thinly sliced 250g cherry tomatoes, halved 100g pkt Chang’s Crunchy Noodles Method Step 1 Combine soy sauce, garlic and oil in a shallow glass or ceramic dish. Add beef and turn to coat. Cover. Place in the fridge for 1 hour to marinate. Step 2 Combine the lime juice, fish sauce and sugar in a bowl. Step 3 Preheat a barbecue flat plate or large frying pan on medium-high. Drain beef from marinade. Cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 2 m...

  Dog Days of Summer Ale Ingredients 1/2 ounce cherry heering 1/2 ounce sweet vermouth 1/2 ounce lemon juice 1/2 ounce bourbon 8 ounces Sam Adams summer ale Directions Combine cherry heering, sweet vermouth, lemon juice, bourbon and Sam Adams summer ale in a highball glass. Garnish with lemon wheel.

  Pilsner Negroni Ingredients 1/2 ounce Campari 1/2 ounce sweet vermouth 8 ounces pilsner beer, chilled Lemon peel, to garnish Directions Pour Campari and sweet vermouth into a beer glass. Add chilled pilsner. Garnish with lemon peel, squeezing over the top to spritz its citrus oils everywhere.

  Chocolate and Almond Madeleines INGREDIENTS Butter 75 g, unsalted, melted, cooled Eggs 2 large Sugar flour 90 g Cocoa powder 10 g Baking powder ½ tsp Almonds 1 tsp, extract Chocolate 2 tbsp, grated Salt 1 pinch Preparation How to make chocolate and almond madeleines Whisk the eggs and sugar together until they have doubled in size and are light and fluffy. Slowly fold in the flour, cocoa, baking powder and salt. Add the almond extract and chocolate. Slowly add in the melted butter, gently folding to keep as much air in the mixture as possible. When mixed cover the bowl and put in the fridge for at least 30 mins Put a spoon of the mixture into a well buttered Madeleine tray so that each mould is about two thirds full. Bake in the oven at 190C for around 7 minutes until risen. Leave the chocolate and almonds madeleines to cool in the tin for 5 minutes and then turn out. ...

 Gulab Jamuns INGREDIENTS Sugar 300 gr Cardamom 8 Milk powder 175 gr All purpose flour 50 gr Semolina 1 tbsp Milk 150 ml Oil for frying Rose water 2 tbsp Pistachios 1 tbsp, chopped Rose buds q.s. Preparation To make the syrup Heat the sugar in 300 ml water on a medium/low heat until the sugar has dissolved. Add the cardamom pods and simmer for a further 2 minutes. Set aside. To prepare the gulab jamun Mix the milk powder, baking powder, flour and semolina with approx. 100 ml milk. Knead into a pliable dough. If necessary add a little more milk. Divide the dough into 24 small balls and cover with a damp tea towel. Heat the oil - you can tell when it is hot enough because bubble will appear on a wooden spoon held in the fat. Fry the balls for 2-4 minutes until golden brown. Remove with a draining spoon and place on kitchen paper to dry. Add the rose water to the cool syrup. Place the fried dough balls in the syrup and steep for at ...

  Skillet Stuffed Peppers Ingredients 6 medium multicolored bell peppers 1 1/2 tsp. kosher salt, divided 1 Tbsp. extra-virgin olive oil 1 lb. mild Italian sausage, casings removed 1 medium yellow onion, chopped (1 1/4 cups) 3 large garlic cloves, minced (1 Tbsp.) 2 cups cooked white long-grain rice 4 oz. Parmesan cheese, grated (about 1 cup) 1/2 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh basil, plus more for garnish 1 (24-oz.) jar marinara sauce (such as Rao's) Directions Preheat oven to 450°F. Cut top off each pepper, and reserve; remove and discard seeds. Sprinkle insides of peppers evenly with 3/4 teaspoon of the salt; set aside. Heat oil in a large enamel-coated cast-iron skillet. Add Italian sausage, onion, and minced garlic; cook, stirring often and breaking up sausage with a wooden spoon, until sausage is browned...

  Crab Cakes With Key Lime Mayonnaise Ingredients 3/4 cup finely crushed saltine cracker crumbs (from about 20 crackers) 1/4 cup finely chopped red bell pepper (from 1 small pepper) 1/4 cup finely chopped scallions (from 2 scallions), plus more for garnish 2 large egg yolks 3/4 tsp. kosher salt 1/2 tsp. Old Bay seasoning 1/2 tsp. Worcestershire sauce 1/4 cup, plus 1/3 cup mayonnaise, divided 1 lb. fresh lump crabmeat, drained and picked over 1/2 tsp. Key lime zest plus 1 Tbsp. juice (from 1 Key lime) 2 Tbsp. unsalted butter Mango Salsa Mixed greens (optional) Key lime slices, for garnish (optional) Directions Form Crab Cakes: Stir together cracker crumbs, bell pepper, scallions, egg yolks, salt, Old Bay, Worcestershire, and 1/4 cup of the mayonnaise in medium bowl until combined. Gent...

  Anise Seed Borrachio Cookies Ingredients 2 tablespoons anise seed 3 tablespoons rum 1 ¼ cups butter ¾ cup white sugar 1 ½ teaspoons vanilla extract 2 ½ cups all-purpose flour 1 egg ½ teaspoon salt 1 teaspoon baking powder 1 ½ teaspoons ground cloves Directions Place the anise seeds in a small bowl with the rum. Set aside to marinate overnight. In a medium bowl, cream together the butter, sugar and vanilla until smooth. Stir in the anise seed and rum. Mix in the egg. Combine the flour, salt, baking powder and cloves; stir into the butter mixture until well blended. Cover and refrigerate until chilled, about 1 hour. Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies on a greased cookie sheet. Bake for 10 minutes in the preheate...

  Mexican Chocolate Cake Ingredients 2 cups all-purpose flour ¼ cup unsweetened cocoa powder 2 cups white sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon ½ cup margarine, softened ½ cup vegetable oil 1 cup water ½ cup sour milk 2 eggs 1 teaspoon vanilla extract Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.  

  Chole chaat Ingredients (13) Olive oil spray 1 large red onion, halved, thinly sliced 1-2 long fresh green chillies, finely chopped 2 tsp finely grated fresh ginger 1 tsp garam masala 1 tsp ground coriander 2 x 420g cans no-added-salt  chickpeas , rinsed, drained 400g can chopped tomatoes 125ml (1/2 cup) water 1 bunch English spinach, trimmed, shredded 1 tsp white sugar Fresh coriander sprigs, to serve 4 roti breads, warmed, to serve Method Step 1 Heat a large saucepan over medium heat. Spray with oil. Sauté onion, stirring occasionally, for 5 minutes or until soft. Add chilli, ginger, garam masala and ground coriander. Cook, stirring, for 1-2 minutes or until aromatic. Add chickpeas and stir to coat. Stir in tomato and water until combined. Simmer, stirring occasionally, for 10 minutes or until mixture thickens. Stir in spinach and sugar until well com...

  Patacones (Fried Plantains) with Sea Bass Ceviche Ingredients Patacones Vegetable oil, for frying 3 medium-size greenish-yellow unripe plantains (about 2 pounds), peeled and cut into 1-inch-thick coins Kosher salt, to taste Ceviche 3/4 cup thinly sliced orange sweet mini bell peppers (about 5 peppers), plus more for garnish 1/2 cup unsweetened coconut milk 1/2 cup finely chopped mixed fresh herbs (such as cilantro and purple basil), plus additional leaves for garnish 2 small shallots, thinly sliced crosswise (about 1/3 cup) 2 thinly sliced radishes (about 1/4 cup), plus more for garnish 6 tablespoons fresh lime juice (from 3 limes), divided 1 pound skinless sea bass, cut into 3/4-inch pieces 1 teaspoon kosher salt 1/4 teaspoon black pepper 1 tablespoon thinly sliced jalapeño chile,...

  Tomato and Goat Cheese Tart Ingredients 2 cups (about 8 1/2 ounces) all-purpose flour, plus more for work surface ½ teaspoon baking powder 4 teaspoons fresh thyme leaves (from 4 sprigs), divided 3 teaspoons kosher salt, divided ¾ cup (6 ounces) cold unsalted butter, cubed 12 ounces goat cheese, crumbled (about 1 1/2 cups), divided 1 tablespoon cold apple cider vinegar 3 to 4 tablespoons ice water, as needed 3 pounds heirloom tomatoes (such as red, yellow, and orange) (about 6 medium tomatoes), thinly sliced 4 tablespoons olive oil, divided 1 teaspoon black pepper, divided 1 cup whole-milk ricotta cheese ½ teaspoon grated garlic (from 2 large garlic cloves) Fresh purple and green basil leaves Directions Preheat oven to 425°F with racks in upper third and lower third positions. Line 2 large rimmed baking sheets with parchment...

  Crispy Prosciutto & Asparagus Mini Toasts Ingredients 8 oz. asparagus, cut crosswise into thirds  3 oz. thinly sliced prosciutto, torn into large pieces   5 (1/2"-thick) slices whole wheat sourdough bread, cut into quarters  2 Tbsp. extra-virgin olive oil, plus more for drizzling  Kosher salt 3/4 c. whole milk ricotta 1/4 tsp. crushed red pepper flakes 1 lemon, zested, juiced  1 clove garlic 1 Tbsp. chopped fresh basil 1 Tbsp. sliced chives Directions Step 1Arrange racks in upper and lower thirds of oven; preheat to 400°. Place a wire rack in a baking sheet. Arrange asparagus on one end of rack, then arrange prosciutto pieces in small bundles on other end of rack. On another baking sheet, spread bread pieces in an even layer. Drizzle asparagus and bread with oil, turning to coat. Season asparagus with a generous pinch of salt. Step...

  Indian-style 'butter' haloumi and broccoli Ingredients (11) 400g broccoli, trimmed, cut into small florets 3 cardamom pods, crushed 1/2 cinnamon stick 80g (1/3 cup) tikka masala curry paste 160ml (2/3 cup) tomato passata 250g haloumi, cut into large squares 80g (1/3 cup) creme fraiche, plus extra to serve Mint sprigs, to serve (optional) Coriander, to serve (optional) 25g (1/4 cup) flaked almonds, toasted, to serve Steamed rice, to serve Method Step 1 Heat a wok over high heat. Spray with oil. Add the broccoli and stir-fry for 2 minutes. Add 60ml (1/4 cup) water and stir-fry for 5 minutes or until the water has evaporated and the broccoli is tender crisp. Transfer to a bowl. Step 2 Add the cardamom and cinnamon to the wok. Stir-fry for 1 minute or until aromatic. Add the curry paste. Stir-fry for 1 minute or until aromatic. Add the passata and 80ml (1⁄3 cup) water. Simmer for 5 minutes or until reduced slightly. Step 3 Meanwhile, he...