Asian-Fusion Three Course Dinner Meal

Three-Course Dinner:

Appetiser:

Pan-seared Scallops with Seaweed Salad, Apple Couscous and Cauliflower Heirloom Purée

  

Components:

- Seared Scallops with Curry Powder

- Seaweed Salad with Sesame Seeds and Vinegar

- Apple Couscous with Dried Heirloom Tomato Seeds

- Creamy Cauliflower Heirloom Purée

- Blanched Carrots

Entrée:

Pan-seared Five-spice Monkfish with Infused Jasmine Rice and Coconut Curry Sauce

Components:

- Pan-seared Five-spice Monkfish with Rendered Caul-fat

- Egg, Leek and Pea Infused Jasmine Rice

- Coconut Curry Sauce

- Basil-infused Oil

Dessert:

Lime Panna-Cotta with Passion-fruit Coulis, Candied Kiwifruit and Edible Flowers

Components:

- Lime-yoghurt Panna-Cotta

- Passion-fruit Coulis

- Candied Kiwifuit

- Toasted Coconut

- Lilac, Gardenia and Fuchsia Petal Leaves

©Hashtagrecipe.blogspot.com.au

Desserts Revisited

Compilation of Desserts

Chocolate-Lemon Tart:

Components:

- Salt-Crust Pastry

- Chocolate-bacon Ganache

- Lemon Curd

- Vanilla Meringue

- Mint

Raspberry-Limeade Cupcakes:

Components:

- Vanilla Cupcake

- Lime Buttercream

- Raspberry Compote

Chocolate Éclair:

Components:

- Pate a Choux

- Vanilla Chantilly Cream

- Dark Chocolate

Lemon Meringue Pie:

Components:

- Salt-Crust Pastry

- Lemon Curd

- Vanilla Meringue

©Hashtagerecipe.blogspot.com.au

#classysteaks

Steak & Asparagus with Roasted Potatoes and Chimichurri Sauce

Ingredients 4Premium strip steaks 1Tbsp garlic powder 2Tbsp olive oil Salt and pepper to taste Asparagus 1bunch asparagus 1lemon, zest and juice 2tsp salt 1tsp pepper 3Tbsp olive oil 1tsp garlic powder 1/4cup red onion, minced Chimichurri sauce 1cup parsley leaves 1/4cup oregano 1Tbsp salt 1/2tsp pepper, ground 1pinch crushed red pepper 1/4cup apple cider 1cup olive oil 4garlic cloves Roasted potatoes 1pound fingerling potatoes, halved 3bacon slices, chopped 1/4cup leeks, minced 1/4cup roasted red peppers, chopped

Directions Preheat oven to 175 degrees. For the asparagus: Grill asparagus, then create vinaigrette with remaining ingredients. Toss asparagus with the vinaigrette. For the chimichurrri:  Combine all ingredients in food processor or blender and season. For the roasted potatoes: Render fat off bacon, remove to let drain on paper towel. Then caramelize leeks and red peppers, toss with potatoes and spread out on sheet pan and roast in oven until tender and caramelized. For the steaks:  Season steaks with garlic, salt and pepper. Sear in oven-safe pan (sauté or grill pan) on all sides. Finish cooking in oven until desired internal temperature of the steak is reached. ©Hashtagrecipe.blogspot.com.au

Traditional American Pork Ribs

Sweet and Sour Pork Ribs with Potato Salad and Corn

Components:

- Dry-rubbed Pork Ribs

- Home-made Pork Rib sauce

- Classic Potato Salad

- Grilled Corn on a Cob

©Hashtagrecipe.blogspot.com.au

My take on a classic 'Steak and Fries'

Roasted Rib-Eye with Sweet Potato Fries and a Trio of Sauces

Ingredients 4ea rib eye steaks 3Tbsp salt 1Tbsp pepper, ground 1tsp cinnamon 1tsp red chili flakes 1Tbsp brown sugar Sweet potato fries & roasted cauliflower 1head cauliflower, cut into small florets 1/4cup extra virgin olive oil 1Tbsp salt 1tsp pepper, ground 2pounds sweet potatoes, cut into fry-shaped pieces about 3/4 inches thick To Taste salt and pepper Cilantro Sauce 1bunch cilantro leaves, blanched 1/4cup olive oil 1Tbsp salt Red Pepper Sauce 4ea roasted red peppers 1/4cup olive oil 2Tbsp cilantro sauce Cilantro Cream 1/2cup sour cream 4Tbsp cilantro leaves, minced 2tsp lime juice 1tsp salt 1tsp pepper, ground

Directions Preheat oven to 205 degrees and frying oil to 175 degrees. Mix all seasonings together then rub steak seasoning mixture onto steak. Heat oven-safe sauté pan with oil and sear all sides of rib eye steaks. Finish cooking in oven to desired internal temperature and let rest until serving. For the cauliflower: Toss all ingredients together, then put on a sheet pan and roast in the oven until cauliflower is caramelized and tender. Adjust seasoning as needed. Blanch sweet potatoes in the hot oil for approximately 5 minutes until tender. Remove from fryer and let drain on paper towel lined sheet pan and cool to room temperature. Return the blanched fries to the 175 degree oil and fry until crispy. Remove and drain on paper towels and season. For the cilantro sauce: Combine all ingredients in blender blend until smooth. Adjust seasoning as needed. For the red pepper sauce: Blend all ingredients in blender until smooth and adjust seasoning as needed. For cilantro cream sauce: Combine all ingredients and adjust seasoning. ©Hashtagrecipe.blogspot.com.au

Cupcakes :D

Raspberry Cupcakes with Buttercream and Raspberry Compote

Ingredients Cupcake batter (14-18) 1cup butter, room temperature 2 1/2cups flour ½tsp baking powder 1/2tsp baking soda 1tsp salt 1-1/2cups sugar 2eggs 3egg yolks 1/2vanilla bean, scraped (can substitute with 1 tsp vanilla extract) 1cup buttermilk Frosting 170g butter 225g powdered sugar 1/4tsp vanilla extract 1lime - juice and zest Raspberry compote 1cup raspberries 1lime, juiced 1/3cup sugar pinch salt ©Hashtagrecipe.blogspot.com.au

Classic Dessert Pie!

Lemon Meringue Pie

Ingredients:

For Crust:

·        225g (1 1/2 cups) plain flour

·        2 tbs icing sugar mixture

·        125g butter, chilled, coarsely chopped

·        2 1/2 tbs iced water

For Lemon Filling:

·        50g (1/3 cup) cornflour

·        125ml (1/2 cup) water

·        250ml (1 cup) fresh lemon juice

·        430g (2 cups) caster sugar

·        60g butter, coarsely chopped

For Meringue:

·        4 eggs, separated

Directions:

1)     Sift the flour and icing sugar into a large bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.

2)     Add the water and use a round-bladed knife to stir until a dough forms. Use your hands to bring the dough together in the bowl. Turn onto a sheet of non-stick baking paper and roll out to a 5mm-thick disc. Use the pastry to line a 23cm (base measurement) pie dish. Trim excess pastry. Cover the pastry with baking paper. Place in the fridge for 30 minutes to rest.

3)     Preheat oven to 180°C. Fill the lined dish with pastry weights or rice. Bake in oven for 15 minutes. Remove the paper and pastry weights or rice. Bake for a further 15-20 minutes or until crisp and golden. Set aside to cool completely.

4)     Meanwhile, to make the lemon filling, combine the cornflour, water, lemon juice and half the sugar in a saucepan. Use a balloon whisk to stir over medium heat for 4 minutes or until the mixture boils and thickens. Continue to cook, stirring constantly, for a further 1 minute. Remove from heat. Whisk in butter and egg yolks. Transfer to a bowl. Cover with plastic wrap and place in the fridge for 3 hours or until cooled completely.

5)     Preheat oven to 190°C. Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the remaining sugar, 1 tablespoonful at a time until the mixture is thick and glossy.

6)     Spread the filling over the base of the pastry case. Spoon over the meringue mixture and spread to the edge of the pastry. Use the back of a spoon to create peaks. Bake in oven for 5 minutes or until the meringue peaks are light golden. Set aside to cool completely. Serve.

©Hashtagrecipe.blogspot.com.au

Stuffed Pasta!

Chicken Breast Angnolotti with Butter Sauce

  

Ingredients:

For Pasta:

-        1 3/4 cups (8 ounces) all-purpose flour

-        6 large egg yolks

-        1 large egg

-        1 1/2 teaspoons olive oil

-        1 tablespoon milk

For Filling:

-        1 chicken breast

-        Rosemary

-        Thyme

For Sauce:

-        2/3 cup of butter

-        2 tablespoons garlic powder

-        1 teaspoon of milk

-        Grated Grana Padano cheese

Directions:

1)     Mix all ingredients in a bowl with a spatula and begin kneading the dough until it is a smooth texture. Let the dough rest for 15 minutes.

2)     Heat and oil the pan, and rub rosemary and thyme leaves on chicken breast. Place the chicken breast on the pan and let it sear for 2-3 minutes on each side. After cooked, take out of pan and leave it to rest.

3)     Heat a second pan and heat all ingredients except for Grana Padano in the pan until it is a smooth, clear liquid.

4)     Grind the chicken breast in the mincer once and roll into a ball. Do not use a food processor.

5)     Roll the pasta into a ¼ inch thick and 12cm wide sheets, and add one tablespoon of ground chicken onto every 8cm² of pasta. Fold the pasta once and use a knife to slice between each piece with a filling.

6)     Drop the pasta into boiling water for 3-4 minutes and let it cool for a minute afterwards.

7)     Place pasta in the centre of the plate and add a small amount of butter sauce. Finely grate some Grana Padano cheese on top.

©Hashtagrecipe.blogspot.com.au