FINE DINING MONSTER

  Olive & burghul meatloaves with green beans Ingredients (11) 60g (1/3 cup) burghul 185ml (3/4 cup) boiling water 500g lean beef mince 1 carrot, peeled, coarsely grated 2 eggs, lightly whisked 40g (1/4 cup) pitted kalamata olives in brine, drained, chopped 1/4 cup firmly packed coarsely chopped fresh continental parsley 1/2 tsp freshly ground black pepper 2 tbsp tomato paste 1/2 tsp granulated sweetener (Hermesetas Gold brand) 300g green beans, topped Method Step 1 Preheat oven to 220°C. Place the burghul and 125ml (1/2 cup) of the boiling water in a large bowl. Set aside for 5 minutes to soak. Add the mince, carrot, egg, olives, parsley and pepper, and stir until well combined. Spoon meatloaf mixture into eight 250ml (1-cup) capacity mini loaf pans. Cover with foil and bake in preheated oven for 12 minutes or until cooked through. Step 2 Meanwhile, combine the remaining water, tomato paste and sweetener in a bowl and set aside until...

  Air fryer honey mustard haloumi crunchers 500g haloumi 2 tsp Keens Mustard Powder 40g (¼ cup) plain flour 1 egg, lightly whisked 50g (1 cup) panko breadcrumbs Honey mustard mayo 125g (½ cup) whole egg mayonnaise 60ml (¼ cup) thickened cream 1 tbsp honey 2 tsp Keens Mustard Powder Select all ingredients Step 1 To make the honey mustard mayo, place mayonnaise, cream, honey and mustard powder in a bowl. Stir to combine. Cover and place in the fridge until required. Step 2 Cut haloumi into 1cm-wide, 9cm-long batons. Step 3 Combine flour and mustard powder in a bowl. Place eggs in a shallow bowl and panko in a separate shallow bowl. Dip a haloumi piece in the flour, shaking off any excess, then in the egg and then in panko, gently pressing to coat. Repeat with remaining haloumi. Step 4 Arrange half the haloumi in a single layer in the basket of an air fryer. Fit t...

  Crown Roast of Lamb with Jeweled Rice Stuffing Ingredients 4 tablespoons unsalted butter 1 small (5-ounce) yellow onion, finely chopped (3/4 cup) 1/2 cup (2 ounces) slivered almonds  1/2 teaspoon ground turmeric 1/2 teaspoon ground cumin 1 fresh bay leaf 3 cups chicken stock 1 1/2 cups long grain rice (10 ounces), rinsed well  1/2 cup (3 ounces) golden raisins 1/4 cup (1 1/4 ounces) dried currants 2 tablespoons extra-virgin olive oil 1 (2 1/2- to 3 1/2-pound) lamb crown roast (about 12 to 16 ribs) 3 teaspoons kosher salt, divided 1 1/2 teaspoons freshly cracked black pepper, divided  1/2 cup finely chopped fresh parsley Flaky sea salt Directions Heat the oven to 325°F. Heat the butter in a large pot or Dutch oven over medium-high, add o...

  San Sebastian Burnt Basque Cheesecake Ingredients: Prepare Mascarpone Cheese: -Olper’s cream 800ml (4 packs) -Lemon juice 4-5 tbs Prepare Burnt Basque Cheesecake: -Mascarpone cheese 500g -Anday (Eggs) 6 (room temperature) -Cream cheese 300g -Bareek cheeni (Caster sugar) 1 & ¼ Cup -Olper’s Cream 500ml (room temperature) -Vanilla essence 1 tsp -Lemon juice 1 tsp -Cornflour 1 & ½ tbs -Maida (All-purpose flour) 1 & ½ tbs -Namak (Salt) ¼ tsp -Chocolate melted   Directions: Prepare Mascarpone Cheese: -In a wok, add cream & bring it to simmer on low flame (whisk continuously). -Add lemon juice, whisk well & simmer on low flame until it thickens (10-12 minutes) & whisk continuously. -On a bowl, place strainer & muslin cloth, add cream mixture, cover, let it strain & cool down. -Let it strain in refrigerate for 5-6 hours then transfer it in a container. -Can be stored in refrigerator for up to 4-5 days. ...

  Fusion Chocotorta Eid Special Dessert Ingredients: Prepare Dulce de Leche: -Condensed milk 1 can (397g) -Water as required Prepare Chocotorta Filling: -Prepared Dulce de leche 200g -Cream cheese 100g Prepare Chocolate Ganache: -Semi sweetened dark chocolate 100g -Cream 50g -Makhan (Butter) 1 tbs Prepare Coffee Mixture: -Hot water ¾ Cup -Instant coffee 1 tbs -Peek Freans Sooper Classic Chocolate 3 packs (69.4g each) -Whipping cream Directions: Prepare Dulce de Leche: -In a pressure cooker, place wire rack & condensed milk can. -Add water (can should be fully submerged in water),cover & pressure cook on full flame until whistle blows then cook on medium flame for 30 minutes. -Carefully takeout condensed milk can from pressure cooker & let it cool at room temperature. -Carefully open the can & mix well. Dulce de leche is ready! Prepare Chocotorta Filling: -In a bowl, add prepared dulce de leche, cream cheese, whisk unti...

  Cold Avocado and Coconut Soup with Prawn Kebabs INGREDIENTS Avocado 2, pitted and peeled Garlic 1 clove Chicken stock 600 ml Coconut milk 200 ml Cucumber 1, deseeded and diced Lime juice Wasabi paste Prawns 4 king, ready to cook Olive oil 2 tbsp Tomatoes 2 peeled and diced Coriander to garnish Preparation Puree together the avocado and the garlic with a little stock. Add the coconut milk, half the cucumber and stock until the desired consistency is achieved. Season to taste with lime juice, salt and a little wasabi paste. Chill for at least one hour. Skewer the prawns onto kebab sticks, season with salt and ground black pepper and fry in hot oil for 1-2 min. Transfer the soup into bowls, sprinkle with the tomatoes and the remaining cucumber, place the prawn kebabs on top and garnish with coriander.    

  BLTA lettuce wraps Ingredients 6 oz. bacon in slices 2 tbsp mayonnaise 2 oz. (1½ cups) lettuce (2 leaves per serving) ½ (3½ oz.) avocado 1 (4 oz.) tomato, in slices salt and pepper Instructions In a large skillet over medium heat, fry the bacon until crispy, about 5 minutes. Set aside on a paper towel–lined plate to cool. When cool enough to handle, cut each strip in half crosswise. Squeeze a line of mayonnaise onto each of the lettuce leaves. Top each leaf with a half-slice of tomato, 3 half-slices of bacon, and a slice of avocado. Season to taste with salt and pepper and enjoy! About the recipe  

  Homemade Liver Skewers 500 grams of beef liver 1 tomato 100 grams of lard 1 pepper 1 tablespoon of butter 1 tablespoon of olive oil 1 teaspoon paprika 1 teaspoon of thyme 1 teaspoon of salt First, cut the livers into cubes and rinse them. After draining the blood from the lungs, keep it aside to drain. Take it in a bowl and mix the livers with the spices. Chop the tomatoes and peppers the size of the lungs. Line up the garbage bottle of liver, vegetables and lard. Arrange the liver skewers you prepared on the oven grill. Add small pieces of butter on the skewers. Leave a baking tray filled with water inside the oven. Bake the liver skewers in the oven at 180 degrees for about 30 minutes. Turn the lungs occasionally while cooking. Serve the liver skewers you prepared with homemade lavash. Enjoy your meal.   What are the tricks of the liver skewer recipe? To save time, you can buy livers chopped. Drain the livers thoroughly. As w...

  Honey Garlic Glazed Salmon Ingredients 1/3 c. honey 1/4 c. low-sodium soy sauce 2 tbsp. lemon juice 1 tsp. red pepper flakes 3 tbsp. extra-virgin olive oil, divided 4 6-oz. salmon fillets, patted dry with a paper towel Kosher salt Freshly ground black pepper 3 cloves garlic, minced 1 lemon, sliced into rounds Directions Step 1 In a medium bowl, whisk together honey, soy sauce, lemon juice and red pepper flakes. Step 2 In a large skillet over medium-high heat, heat two tablespoons oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and add remaining tablespoon of oil. Step 3 Add garlic to the skillet and cook until fragrant, 1 minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salmon with the sauce. Step 4 ...

  Bulgogi by Korea 1 kg of veal (veal) 2 spring onions 3 cloves of garlic 2 tablespoons of granulated sugar (preferably brown sugar) 1/2 korean pear/regular pear 2 onions 6 tablespoons of soy sauce Liquid oil Black pepper Roasted Sesame First, thinly slice the meat like doner kebab. If you wish, you can buy it sliced ​​​​from the butcher. Finely chop the spring onions and garlic and put them in a bowl. Grate the pear over the garlic. Add sugar, black pepper, soy sauce and roasted sesame seeds and mix. Pour the sauce you prepared on the meat and marinate it well. Then rest the meat in the refrigerator for 1 hour. After chopping the onions finely, add oil to the pan. After frying the onions in the pan, you can also add 1 branch of fresh onion. Then add the meat and cook until the water is absorbed. Fry on all sides when the water is absorbed. Take the fried meat on a serving plate. Serve with sesame seeds and green onions on top. Enjoy your meal. ...

  Lamb with Bechamelle Quince For meat:   1 kg medium-fat lamb 4 sprigs of fresh thyme 1 teaspoon salt 1 sprig of rosemary 2 spoonful butter 1 cup of beef broth   For Bechamelle:   Half a cup of almond milk   3 quinces bread   1 tablespoon of flour   1 tablespoon of butter   1 cup of grated cheddar   Black pepper   Salt Let's wash the quinces and wrap them in aluminum foil and bake in the oven at 200 degrees for 50 minutes. Take the meat in a clay pot or a thick-bottomed steel pot and fry it with butter for 10 minutes. Add the thyme, rosemary and broth and close the lid. Cook for an hour on low heat. When you turn it off, add the salt and mix. Take the quinces out of the oven, peel them and mash them into a puree. Fry the flour in the butter until the smell of flour disappears and add the almond milk by mixing. Add the quince puree to your sauce that has a smooth consistency and fry for 2 minut...

  C herry M eatballs 1 kg of cherries 750 g ground beef 1 teaspoon salt 30 g butter 3 onions 1 tablespoon of tomato paste juice of 1 lemon half a teaspoon of salt 3~4 thin pita bread 1 bunch of parsley Black pepper Red pepper Allspice Remove the seeds from half of the cherries. Crush the pitted cherries in a colander and extract their juice. Take the ground beef, salt, pepper and allspice into the mixing bowl and knead. Prepare marble-sized rounds by tearing off small pieces of ground beef. Take the water in the pot and add a teaspoon of salt and bring it to a boil. Add the meatballs to the boiling water and bring to a boil. Take the cooked meatballs in a bowl. Heat the olive oil in the pan. Add the chopped onions. Saute the onions until they are soft. Add tomato paste and cook for 1-2 minutes. Add the meatballs and seasonings. Add the cherry juice and lemon juice. Cook for 30 minutes on medium heat. Add the pitted cherries and cook for 10 minute...

  Bacon with creamy leeks au gratin Ingredients 1½ lbs leeks 2 oz. butter salt and pepper 1 cup heavy whipping cream ¾ cup (2 oz.) shredded Parmesan cheese 1 pinch ground nutmeg (optional) 2 tbsp chopped fresh chives (optional) 11 oz. bacon Instructions Preheat oven to 400°F (200°C). Set aside a 13" x 9" (33 x 22 cm) baking dish. Prepare the leeks by cutting off the root, and any of the tough, green leaves. Slice the remaining leek into 4" (10 cm), long strips. Place in a bowl of cold water to rinse away any grit, and then strain, and dry. Melt the butter in a large frying pan, over medium heat. Add the leeks, and fry for about 10 minutes, or until golden brown. Place the leeks in the baking dish, season with salt and pepper, and set aside. Add the heavy cream to a saucepan, and while stirring, bring to a boil over medium-high heat. Reduce the temperature to medium-low, and add the cheese, nutmeg, and chives. Stir until melted and combined, ...

  Podina Qeema Samosa Ingredients: -Cooking oil 2-3 tbs -Pyaz (Onion) 2 medium -Garlic 4-5 cloves -Ginger 1 inch piece -Green chillies 10-12 -Ground Beef 300g -Salt 1 tsp or to taste - Red chilli powder 1 tsp or to taste - Cumin seed roasted & crushed ½ tsp -Garam masala powder ½ tsp - Coriander seeds crushed ½ tbs -Lemon juice 1 & ½ tbs - Mint leaves 2 bunches (1 & ½ Cup) - All-purpose flour 2 tbs -Water 1-2 tbs or as required -Samosa patti as required -Cooking oil for frying   Directions: -In a wok, add cooking oil, onion & mix well. -Add garlic, ginger, green chillies, mix well & sauté until onions are translucent. -Add beef mince & mix well until it changes color. -Add salt, red chilli powder, cumin seeds, garam masala powder, coriander seeds & lemon juice, mix well & cook for 10-12 minutes then cook on high flame until it dries up. -Let it cool. -In chopper, add cooked mince, mint leaves, ...

  Flank steak with mushroom salad and sesame mayo Ingredients 2 tbsp tamari soy sauce 1 tbsp sambal oelek or sriracha sauce 1 tbsp white wine vinegar 1¼ lbs bok choy or any similar type of cabbage 1 (4 oz.) red onion, thinly sliced 8 oz. (3¼ cups) mushrooms, thinly sliced 1 lb flank steak 2 tbsp olive oil salt and pepper Sesame mayonnaise ¾ cup mayonnaise 2 tbsp fresh chives, finely chopped 1 tbsp sesame seeds 1 tbsp sesame oil salt and pepper Instructions Combine tamari, sambal, and vinegar in a big bowl. Shred the bok choy lengthwise. Add onion, mushrooms, and bok choy to the tamari dressing and toss until completely covered. Set aside while you prepare the meat. Brush the meat with olive oil. Season generously with salt and pepper. Fry (or grill) the flank steak over high heat in a large frying pan for 2-3 minutes on each side, or until cooked to your desired temperature. Cover and allow the meat to rest for a couple of minutes. Slice the ...

  Green gazpacho Ingredients 2½ oz. (½ cup) pre-soaked cashew nuts, drained ¾ cup (22⁄3 oz.) diced celery stalks 1 oz. (¾ cup) watercress leaves 3 oz. sliced cucumber, peeled and seeded 5 oz. (3 cups) Romaine lettuce ¼ cup extra virgin olive oil 1 garlic clove 1 tsp fine salt 1 cup chicken broth or vegetable stock Instructions Combine all of the ingredients in a blender and blend until smooth and creamy. Enjoy right away. Tips Soaking the cashews in water with a pinch of salt for 3 hours minimizes the phytic acid in them, making them easier to digest. If you can’t eat cashews, use half of a ripe avocado instead. Share with your loved ones.  

  Keto chicken fajita bowl Ingredients 8 oz. (5 cups) Romaine lettuce 5 oz. cherry tomatoes 1 (7 oz.) avocado 4 tbsp fresh cilantro 1 (4 oz.) yellow onion 1 (5 oz.) green bell pepper 2 lbs boneless chicken thighs 2 oz. butter salt and ground black pepper 2 tbsp Tex-Mex seasoning ¾ cup (3 oz.) Mexican cheese or cheddar cheese, shredded Instructions Prepare the toppings. Tear the lettuce, chop tomatoes, dice avocados, and clean and chop the cilantro. Set aside. Slice onion and pepper fairly thin. On a separate cutting board, cut the chicken into thin strips. Fry the chicken in butter in a large skillet over medium-high heat. Salt and pepper to taste. When the chicken is almost cooked through, add onion, pepper, and Tex-Mex seasoning. Lower the heat and continue to fry while stirring for a couple of minutes until the chicken is thoroughly cooked and the vegetables have softened just a bit. Place lettuce in a bowl and add the chicken mixture. Add s...

  Avocado eggs with bacon sails Ingredients 2½ oz. bacon 4 large eggs ½ (3½ oz.) avocado 1 tsp olive oil salt and pepper Instructions Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper or aluminum foil. Spread the bacon strips on the baking sheet and set aside. Place the eggs in a saucepan and fill with cold water, at least 1" (2.5 cm) higher than the eggs. Cover, and bring to a light boil over high heat. Once boiling, remove the pan from the burner and let the eggs rest in the covered pan for 15 minutes. Using a slotted spoon, place the eggs in a bowl of ice-cold water for 5-10 minutes, or place in a colander and run under cold water until completely cooled. Peel, and set aside. Place the baking sheet on the middle oven rack and cook the bacon for 10-20 minutes (time varies depending upon the thickness), or until crispy. Drain the bacon on paper towels and when cool, cut into triangles, to form the sails. Slice the eggs length...

    Stuffed Melon an Ottoman Delight 1 melon (Striped patterned) 2 spoonful butter 1 medium onion 500g ground beef 1/2 cup of baldo rice (soaked in warm water) 50 g almonds 50 g currants (soaked in water for 1 hour) 1 teaspoon powdered coriander 1 teaspoon allspice 1 teaspoon of mint 1 teaspoon each of salt and pepper half a bunch of dill Half a bunch of parsley For the melon sauce 200 g cantaloupe 1 tablespoon of butter 1/3 bunch dill 4-5 leaves of parsley 1/2 teaspoon of water Melt the butter in a saucepan and fry the chopped onion until soft. Add the minced meat. Continue frying until the water is absorbed. Add the rice, almonds and currants. Fry for 10 minutes. Taste by adding salt, spices and chopped greens last. The stuffed melon is ready. Cut the melon in half, clean the inside with a spoon (with a two-finger-thick wall). Do not throw away the pieces that come out of the melon, we will use it later in making sauces. ...

  Stuffed Ribs                       from MARDIN, TURKEY Materials 2.5 kg ribs 150 g butter 150 g peeled almond kernels 300 g minced meat 2 onions 2 cloves of garlic 750 g rice 2 tablespoons of tomato paste 1 bunch of parsley 2 cups of hot water Salt Red powdered pepper Black pepper Wash the rice with plenty of water and drain the water. Cut into pockets from the fatty part of the rib. Take the butter in a saucepan and melt it. Add the almonds and minced meat and fry. Continue frying by adding finely chopped onion and crushed garlic. Put it in the pan and fry for a few minutes. Add chopped parsley, spices and salt and mix. Add hot water and cook on low heat until the rice is slightly soft. Fill the prepared pilaf into the pocket you opened for the ribs. Sew the mouth of the meat with thread. Spread tomato paste all over the ribs and fry in oil. Bake in a hot oven at 180 degrees ...