As long as you remember to marinate the pork the night before,
this makes a lovely uncomplicated week night dinner with eggfried
rice or noodles and green vegetables.
1 1⁄2–2 lb (750 g–1 kg) pork fillet
2 cloves of garlic, crushed
2 tbsp tomato purée
2 tbsp hoisin sauce
2 tbsp soy sauce
2 tbsp sherry
1 tbsp runny honey
2 tsp brown sugar
1⁄2 tsp 5 Spice
Method
1. Cut the lean pork into strips and make the marinade with the
rest of the ingredients. (The quantities of everything in the list
are approximate so start with these and adjust them a little to
suit yourself if you want to.)
2. Mix the pork strips with the marinade and keep covered in the
fridge for at least four hours and preferably overnight.
3. To cook the pork, preheat the oven to Gas Mark 4–5
(180–190ºC) and fill a large grill pan with about 1⁄2 in (1.25
cm) of water with the rack on top.
4. Put the pork strips on the rack (with the water underneath but
not touching the meat), reserve the leftover marinade and roast
the pork in the oven for 30–40 minutes, or until the meat is
completely tender, brushing with more marinade once or twice
during the cooking time.
CHINESE RED ROAST PORK
Ingredients :
1/2 cup butter
1/2 cup diced leeks
1/2 cup diced "Vidalia" onions
1/2 cup diced celery
1/2 cup diced vine ripe beef steak
tomato 1 T. chopped garlic
1 cup brandy
1/2 cup sherry
1/8 cup Hungarian paprika
1 tsp white pepper
1/2 tsp cayenne pepper
1 tsp sugar
2 qt heavy cream
1/2 qt rich lobster stock
6 x lobster shells
1 1/2 lb lobster meat
1 lb crawfish
Brie Dumplings:
1 lb Trimmed brie (semi-ripe)
2 x 10X14 sheets puff pastry
dough
1 x Egg beaten
Method :
• Preparations
In a heavy bottom pan, saute. Reduce heat and let simmer for
45 minutes. Strain all solids and return to heat. Stir in 3
pounds of diced lobster meat, 2 pounds of crawfish tails and
thicken with blonde roux.
• Brie Dumplings:
Cut dough in 2 1/2 X 2 1/2 squares. Place 1/2 ounce brie on
each square pulling all four corners upward. Twist one full turn
and pinch off excess dough. Roll into a ball and brush with egg.
Fry in fresh oil for 4 minutes until golden. Serve on side of
soup.
1/2 cup butter
1/2 cup diced leeks
1/2 cup diced "Vidalia" onions
1/2 cup diced celery
1/2 cup diced vine ripe beef steak
tomato 1 T. chopped garlic
1 cup brandy
1/2 cup sherry
1/8 cup Hungarian paprika
1 tsp white pepper
1/2 tsp cayenne pepper
1 tsp sugar
2 qt heavy cream
1/2 qt rich lobster stock
6 x lobster shells
1 1/2 lb lobster meat
1 lb crawfish
Brie Dumplings:
1 lb Trimmed brie (semi-ripe)
2 x 10X14 sheets puff pastry
dough
1 x Egg beaten
Method :
• Preparations
In a heavy bottom pan, saute. Reduce heat and let simmer for
45 minutes. Strain all solids and return to heat. Stir in 3
pounds of diced lobster meat, 2 pounds of crawfish tails and
thicken with blonde roux.
• Brie Dumplings:
Cut dough in 2 1/2 X 2 1/2 squares. Place 1/2 ounce brie on
each square pulling all four corners upward. Twist one full turn
and pinch off excess dough. Roll into a ball and brush with egg.
Fry in fresh oil for 4 minutes until golden. Serve on side of
soup.
CHICKEN NOODLE BROTH
With a bit of imagination and a large packet of stir-fry vegetables
from the supermarket you can (almost) recreate the Wagamama
experience in your own kitchen …
Use a stock cube if that’s all you’ve got, but this is another one
of those recipes that tastes much better with fresh chicken stock.
I also use a very large saucepan rather than a wok so I can cook all
the chicken in one hit. Woks work brilliantly for smaller amounts
of food but they’re not always practical when you’re cooking for a
family and you want to make a larger stir-fry without cooking the
meat in several batches or losing half the food over the side because
the wok’s not big enough to hold everything.
2–4 boneless chicken fillets
1 large packet of stir-fry vegetables
1 red chilli
1 green chilli
1 tsp ginger
1 tsp 5 Spice
A handful each of cashew nuts and sesame seeds
3⁄4 pint (450 ml) chicken stock
Soy sauce
Lime juice
3 lumps of dried noodles
Oil
Method
1. Remove the chicken skin, trim any fatty bits if necessary and
cut the meat into strips. De-seed and thinly slice the chillies.
2. Warm the pan then add the oil with the ginger, 5 Spice, chillies
and sesame seeds, stirring well.
3. Cook the chicken strips in the hot oil, turning often and
making sure the meat is well coated in the spicy oil.
4. Add the stir-fry vegetables and cashew nuts to the pan followed
by the soy sauce and lime juice (according to taste) and give it
a good stir.
5. Pour the stock into the pan, turn the heat right up and bring to
the boil, then break up the noodles and add them to the stir-fry.
6. Cook for a very few minutes until the noodles are just soft,
stirring frequently.
7. Eat the stir-fry as it is or serve with plain boiled rice.
from the supermarket you can (almost) recreate the Wagamama
experience in your own kitchen …
Use a stock cube if that’s all you’ve got, but this is another one
of those recipes that tastes much better with fresh chicken stock.
I also use a very large saucepan rather than a wok so I can cook all
the chicken in one hit. Woks work brilliantly for smaller amounts
of food but they’re not always practical when you’re cooking for a
family and you want to make a larger stir-fry without cooking the
meat in several batches or losing half the food over the side because
the wok’s not big enough to hold everything.
2–4 boneless chicken fillets
1 large packet of stir-fry vegetables
1 red chilli
1 green chilli
1 tsp ginger
1 tsp 5 Spice
A handful each of cashew nuts and sesame seeds
3⁄4 pint (450 ml) chicken stock
Soy sauce
Lime juice
3 lumps of dried noodles
Oil
Method
1. Remove the chicken skin, trim any fatty bits if necessary and
cut the meat into strips. De-seed and thinly slice the chillies.
2. Warm the pan then add the oil with the ginger, 5 Spice, chillies
and sesame seeds, stirring well.
3. Cook the chicken strips in the hot oil, turning often and
making sure the meat is well coated in the spicy oil.
4. Add the stir-fry vegetables and cashew nuts to the pan followed
by the soy sauce and lime juice (according to taste) and give it
a good stir.
5. Pour the stock into the pan, turn the heat right up and bring to
the boil, then break up the noodles and add them to the stir-fry.
6. Cook for a very few minutes until the noodles are just soft,
stirring frequently.
7. Eat the stir-fry as it is or serve with plain boiled rice.
BEEF TERIYAKI
You could just as easily make this with quick-frying steak
(sometimes known as minute steak) but even after hammering the
meat and marinating for several hours it’s not always as tender as
I’d like it to be, whereas a good result is guaranteed with frozen
Quorn beef-style pieces – and it keeps the vegetarians happy.
Honey is more often used in teriyaki recipes, but the black
treacle adds a depth and sweetness of its own (not to mention a
healthy dose of iron) so give it a try, or use only half the given
amount of treacle with a spoonful of honey if you’re really not sure.
For more than four people use two packets of Quorn pieces
with the same amount of marinade.
1–2 packets of Quorn beef-style pieces
(or 4 large thin beef steaks)
1 tbsp black treacle
1⁄2 glass of sherry
Soy sauce
1 tsp mustard
1 tsp ginger
2 cloves of crushed garlic
Butter
Method
1. Put all the ingredients (except the Quorn and butter) in a bowl
and stir with a fork for a couple of minutes to liquidize the
treacle and get everything well mixed.
2. If you’re using fresh beef, cut it into strips and put them in a
casserole dish then pour the marinade over the meat, cover with
a lid and keep in the fridge for at least 4–6 hours, and preferably
overnight.
3. For the frozen Quorn method, warm some butter in a large
pan and cook the beef-style pieces from frozen for about 5
minutes before adding the sauce.
4. Bring the sauce to the boil and simmer gently for a few more
minutes, or for as long as it takes to cook some rice
5. Serve with egg-fried rice and fresh green beans.
(sometimes known as minute steak) but even after hammering the
meat and marinating for several hours it’s not always as tender as
I’d like it to be, whereas a good result is guaranteed with frozen
Quorn beef-style pieces – and it keeps the vegetarians happy.
Honey is more often used in teriyaki recipes, but the black
treacle adds a depth and sweetness of its own (not to mention a
healthy dose of iron) so give it a try, or use only half the given
amount of treacle with a spoonful of honey if you’re really not sure.
For more than four people use two packets of Quorn pieces
with the same amount of marinade.
1–2 packets of Quorn beef-style pieces
(or 4 large thin beef steaks)
1 tbsp black treacle
1⁄2 glass of sherry
Soy sauce
1 tsp mustard
1 tsp ginger
2 cloves of crushed garlic
Butter
Method
1. Put all the ingredients (except the Quorn and butter) in a bowl
and stir with a fork for a couple of minutes to liquidize the
treacle and get everything well mixed.
2. If you’re using fresh beef, cut it into strips and put them in a
casserole dish then pour the marinade over the meat, cover with
a lid and keep in the fridge for at least 4–6 hours, and preferably
overnight.
3. For the frozen Quorn method, warm some butter in a large
pan and cook the beef-style pieces from frozen for about 5
minutes before adding the sauce.
4. Bring the sauce to the boil and simmer gently for a few more
minutes, or for as long as it takes to cook some rice
5. Serve with egg-fried rice and fresh green beans.
Madeira Roast Pheasant
Yield > 6
Servings
Ingredients :
2 tbl Unsalted butter
1 x (unpeeled) coarsely chopped
onion
3 x Coarsely chopped celery stalk
2 x Coarsely chopped carrot
2 x Bay leaf
2 tbl Herbs de Provence *
3 x Pheasants (2 to 2-1/2 lb)
4 x Wings chicken
2 x Backs chicken
1 cup Room temperature unsalted
butter
1/4 cup Madeira
1 qt Chicken broth
1 tbl Unsalted butter
1 tbl All purpose flour
Garnish sprig parsley
Method :
• Preheat oven to 450 deg. Melt 2 tablespoons butter in
large roasting pan.
• Stir in onion, celery, carrots, bay leaves and 1 tablespoon
herbs de Provence. Top with pheasant giblets, necks, chicken
wings and backs. Roast until well browned, turning frequently,
about 40 minutes. Reduce oven temperature to 375 deg.
• Meanwhile, make herb butter by mixing 1 cup butter with
1 tablespoon herbs de Provence. Pat pheasants dry inside and
out. Loosen breast skin on each by gently sliding fingers under
neck flap and down between breast meat and skin, being
careful not to tear skin. Spread 1 1/2 tablespoons herb butter
evenly over breast under skin of each. Sprinkle each cavity
with salt and pepper. Place 2 tablespoons herb butter into each
cavity. Truss pheasants to hold shape. Arrange on sides atop
vegetable mixture in roasting pan.
• Roast 15 minutes, basting frequently with pan juices.
Turn on second side and roast 15 minutes, basting frequently.
Turn pheasants breast side up.
• Add Madeira to pan and continue roasting until juices run
pale pink when thickest part of thigh is pierced, basting
frequently, about 15 minutes.
• Transfer pheasants to platter and discard string. Tent
with foil.
• Add broth to roasting pan. Boil until reduced to 3 cups
liquid, scraping up any browned bits, about 6 minutes. Strain
sauce and degrease. Melt 1 tablespoon butter in heavy small
saucepan over low heat. Add flour and stir 3 minutes. Whisk in
sauce in thin stream. Simmer 5 minutes, stirring frequently.
Adjusting seasoning. Pour into bowl. Garnish pheasant with
parsley. Pass sauce separately.
• *Available at specialty foods stores.
• (Ouida & Vince Kelly)
Servings
Ingredients :
2 tbl Unsalted butter
1 x (unpeeled) coarsely chopped
onion
3 x Coarsely chopped celery stalk
2 x Coarsely chopped carrot
2 x Bay leaf
2 tbl Herbs de Provence *
3 x Pheasants (2 to 2-1/2 lb)
4 x Wings chicken
2 x Backs chicken
1 cup Room temperature unsalted
butter
1/4 cup Madeira
1 qt Chicken broth
1 tbl Unsalted butter
1 tbl All purpose flour
Garnish sprig parsley
Method :
• Preheat oven to 450 deg. Melt 2 tablespoons butter in
large roasting pan.
• Stir in onion, celery, carrots, bay leaves and 1 tablespoon
herbs de Provence. Top with pheasant giblets, necks, chicken
wings and backs. Roast until well browned, turning frequently,
about 40 minutes. Reduce oven temperature to 375 deg.
• Meanwhile, make herb butter by mixing 1 cup butter with
1 tablespoon herbs de Provence. Pat pheasants dry inside and
out. Loosen breast skin on each by gently sliding fingers under
neck flap and down between breast meat and skin, being
careful not to tear skin. Spread 1 1/2 tablespoons herb butter
evenly over breast under skin of each. Sprinkle each cavity
with salt and pepper. Place 2 tablespoons herb butter into each
cavity. Truss pheasants to hold shape. Arrange on sides atop
vegetable mixture in roasting pan.
• Roast 15 minutes, basting frequently with pan juices.
Turn on second side and roast 15 minutes, basting frequently.
Turn pheasants breast side up.
• Add Madeira to pan and continue roasting until juices run
pale pink when thickest part of thigh is pierced, basting
frequently, about 15 minutes.
• Transfer pheasants to platter and discard string. Tent
with foil.
• Add broth to roasting pan. Boil until reduced to 3 cups
liquid, scraping up any browned bits, about 6 minutes. Strain
sauce and degrease. Melt 1 tablespoon butter in heavy small
saucepan over low heat. Add flour and stir 3 minutes. Whisk in
sauce in thin stream. Simmer 5 minutes, stirring frequently.
Adjusting seasoning. Pour into bowl. Garnish pheasant with
parsley. Pass sauce separately.
• *Available at specialty foods stores.
• (Ouida & Vince Kelly)
MAYONNAISE
The cheaper, paler olive oils are best for making mayonnaise, as
their milder flavour won’t mask the taste of the food the
mayonnaise is served with. Alternatively, use corn oil or groundnut
oil, or a mixture of olive oil and one of the cheaper, bland oils.
3 egg yolks
1⁄2 pint (300 ml) oil
3–4 tbsp cider vinegar
2 tbsp lemon juice
1⁄2 tsp English mustard
Salt & white pepper
Method
1. Separate the eggs and put the yolks in a cold bowl with the
mustard, salt and white pepper; mix the vinegar and lemon
juice together in a cup.
2. Beat the egg yolks for a minute then start adding the oil, drop
by drop, to prevent the eggs curdling. Once the mayonnaise
starts to thicken the oil can be added in a steady stream – but
don’t stop beating. (As always, it’s better to use an electric hand
whisk.)
3. Add half the vinegar and lemon juice as soon as the
mayonnaise starts getting too thick to handle easily then carry
on adding the rest of the oil.
4. Beat the rest of the vinegar and lemon juice in – the
mayonnaise should be thick and smooth – and adjust the
seasoning, adding more vinegar if you like a runnier texture
(although this makes it salad cream rather than mayonnaise).
To rescue curdled mayonnaise
Put 1 teaspoon each of hot water and vinegar into a clean bowl
and add the curdled mayonnaise a little at a time, beating
continuously until the sauce is smooth. (If the mayonnaise curdled
while you were making it, once it’s smooth again you can carry on
adding the oil a few drops at a time until it’s finished.)
Alternatively, try gradually beating the curdled mayonnaise into a
couple of tablespoons of ready-made mayonnaise.
Lemon and mustard mayo:Mix 1 teaspoon of mustard and lemon
juice according to taste with approximately 4 tablespoons of
mayonnaise.
Pink mayonnaise (otherwise known as Marie Rose sauce): Add 1
teaspoon of tomato ketchup and 1⁄2 teaspoon of paprika to 1⁄4 pint
(150 ml) of mayonnaise.
Spinach mayonnaise: Put a handful of fresh spinach into a very little
boiling water then drain and either purée the spinach with a hand
blender or just chop it finely. Stir into about 1⁄4 pint (150 ml) of
mayonnaise with some chopped, fresh parsley.
Cucumber and yoghurt mayonnaise: Purée or finely chop 1⁄4 peeled
cucumber; mix with roughly 1⁄4 pint (150 ml) of mayonnaise and
a couple of tablespoons of natural yoghurt.
Tip
Instead of using straight mayonnaise, mix tinned tuna or
minced leftover chicken with natural yoghurt or soft
cream cheese blended with a tablespoon of horseradish,
wholegrain mustard or pesto for sandwiches and salads.
their milder flavour won’t mask the taste of the food the
mayonnaise is served with. Alternatively, use corn oil or groundnut
oil, or a mixture of olive oil and one of the cheaper, bland oils.
3 egg yolks
1⁄2 pint (300 ml) oil
3–4 tbsp cider vinegar
2 tbsp lemon juice
1⁄2 tsp English mustard
Salt & white pepper
Method
1. Separate the eggs and put the yolks in a cold bowl with the
mustard, salt and white pepper; mix the vinegar and lemon
juice together in a cup.
2. Beat the egg yolks for a minute then start adding the oil, drop
by drop, to prevent the eggs curdling. Once the mayonnaise
starts to thicken the oil can be added in a steady stream – but
don’t stop beating. (As always, it’s better to use an electric hand
whisk.)
3. Add half the vinegar and lemon juice as soon as the
mayonnaise starts getting too thick to handle easily then carry
on adding the rest of the oil.
4. Beat the rest of the vinegar and lemon juice in – the
mayonnaise should be thick and smooth – and adjust the
seasoning, adding more vinegar if you like a runnier texture
(although this makes it salad cream rather than mayonnaise).
To rescue curdled mayonnaise
Put 1 teaspoon each of hot water and vinegar into a clean bowl
and add the curdled mayonnaise a little at a time, beating
continuously until the sauce is smooth. (If the mayonnaise curdled
while you were making it, once it’s smooth again you can carry on
adding the oil a few drops at a time until it’s finished.)
Alternatively, try gradually beating the curdled mayonnaise into a
couple of tablespoons of ready-made mayonnaise.
Lemon and mustard mayo:Mix 1 teaspoon of mustard and lemon
juice according to taste with approximately 4 tablespoons of
mayonnaise.
Pink mayonnaise (otherwise known as Marie Rose sauce): Add 1
teaspoon of tomato ketchup and 1⁄2 teaspoon of paprika to 1⁄4 pint
(150 ml) of mayonnaise.
Spinach mayonnaise: Put a handful of fresh spinach into a very little
boiling water then drain and either purée the spinach with a hand
blender or just chop it finely. Stir into about 1⁄4 pint (150 ml) of
mayonnaise with some chopped, fresh parsley.
Cucumber and yoghurt mayonnaise: Purée or finely chop 1⁄4 peeled
cucumber; mix with roughly 1⁄4 pint (150 ml) of mayonnaise and
a couple of tablespoons of natural yoghurt.
Tip
Instead of using straight mayonnaise, mix tinned tuna or
minced leftover chicken with natural yoghurt or soft
cream cheese blended with a tablespoon of horseradish,
wholegrain mustard or pesto for sandwiches and salads.
Macadamia Nut French Toast
Yield > 6
Servings
Ingredients :
4 lrg Eggs, lightly beaten
1/4 cup Sugar
1/4 tsp Ground nutmeg
2/3 cup Orange juice
1/3 cup Milk
1/2 tsp Vanilla extract
1 x (16-oz) loaf Italian bread, cut
into 1-inch slices
2/3 cup Butter or margarine, melted
1/2 cup Macadamia nuts, chopped
Garnishes: powdered sugar,
ground nutmeg
Method :
• Combine eggs and next 5 ingredients, stirring well.
• Fit bread slices in a single layer into a lightly greased
13x9x2-inch baking dish. Pour egg mixture over bread slices;
cover and refrigerate hours or overnight, turning bread once.
• Pour butter in a 15x10x2-inch jellyroll pan; place bread
slices in a single layer in pan.
• Bake at 400 degrees for 10 minutes; sprinkle with nuts.
Bake 10 additi minutes. Garnish, if desired, and serve
immediately with maple syrup.
Servings
Ingredients :
4 lrg Eggs, lightly beaten
1/4 cup Sugar
1/4 tsp Ground nutmeg
2/3 cup Orange juice
1/3 cup Milk
1/2 tsp Vanilla extract
1 x (16-oz) loaf Italian bread, cut
into 1-inch slices
2/3 cup Butter or margarine, melted
1/2 cup Macadamia nuts, chopped
Garnishes: powdered sugar,
ground nutmeg
Method :
• Combine eggs and next 5 ingredients, stirring well.
• Fit bread slices in a single layer into a lightly greased
13x9x2-inch baking dish. Pour egg mixture over bread slices;
cover and refrigerate hours or overnight, turning bread once.
• Pour butter in a 15x10x2-inch jellyroll pan; place bread
slices in a single layer in pan.
• Bake at 400 degrees for 10 minutes; sprinkle with nuts.
Bake 10 additi minutes. Garnish, if desired, and serve
immediately with maple syrup.
Lucretia B's Fondue (Bourguignonne)
Yield > 1
Servings
Ingredients :
MEATS
Beef
Chicken breasts
Italian, (or any other pork) sausage
HOMEMADE SAUCES
Salsa verde, (grandma's recipe)
Tartare
Champinaise, (Lucretia B's own
recipe)
Bearnaise, (Lucretia B's easy
version)
Tzaziki, (for veggies in particular)
Horseradish sauce
Mayonnaise
Anchovy & cream cheese sauce
PACKAGED SAUCES
French & English mustards, (Amora,
Maille, Colman's)
Method :
• In my family, Fondue Bourguignonne (with raw
vegetables as a side dish, to dip in the same sauces as the
meat) has been the basis of New Year's Eve late dinner for 15
years at least. Yet, we tend to stick to just one
• "recipe", which I describe here - leaving out the details
about the sauces.
• I don't know whether this has anything to do with the
*real*, original, French recipe - but we like it very much
anyway!
• Fondue Bourguignonne is a very sociable way of eating
meat. One or more different types of meat are cut into bitesized
pieces and cooked in a special pan in the middle of the
table. The pan, half-filled with hot oil, is placed on a "grill",
above a small flame. Guests are usually given special plates,
with different "compartments" for meat and sauces. They cook
their own meat in the common pan, using long skews (usually
with a wooden handle). When their meat is ready (1 minute or
less is usually enough), they take the meat off the special
skew, and with a normal fork dip each chunk in one of the
sauces in their plate. There's a version of fondue using broth,
instead of oil - it's probably healthier, but it requires VERY
tender meats and it's not my favourite, anyway ;-) There's also
another type of Fondue, typical of Valle d'Aosta (a region in the
north west of Italy), which uses a cheese based sauce instead
of oil - but this is a completely different story... :-)
• We usually start making our homemade sauces (my
sister has another two or three recipes, which I can't
remember just now) a few days in advance, as most of them
will keep well in the refrigerator for up to a couple of weeks.
• In the afternoon of New Year's Eve, we clean the
vegetables (carrot, celery, fennel, yellow+green+red
capsicum) and cut them so that they can be nicely arranged in
serving containers - we use glasses for carrots, celery and
capsicums, cut in long strips, and bowls for the quartered
fennels. In Italy, we also add what we call "Roman salad" -
which is a "sweet" kind of chicory I haven't found here in Oz...
• Then, we prepare the meats. It's better to use freshly
bought meat, as defrosted raw meats tend to lose all the juices
and become too dry to taste nice. So, we cut the beef and
chicken breasts in bite-size pieces, discarding all the "white"
parts. We also cut the sausage in thick (1 inch)
• slices, and arrange the meats in three separate serving
bowls. As all this is usually accomplished by all the members of
the family together, it takes much less time than you think...
and it's fun, too! ;-)
• A few minutes before 10 pm (we usually wait for
midnight while sitting around the table and enjoying our
Bourguignonne) it's time to get the oil ready. We place 1 small
potato, with skin (it has to be perfectly clean and wiped), in
the special pan for bourguignonne, then add peanuts oil and
heat the pan on the stove until the oil starts "bubbling" around
the potato.
• Always leaving the potato in the pan, we place the pan
on its special grill on the table - and we're ready to go! BTW,
we use 1 pan for every 6 people, otherwise things get too
"messy" around the table ;-)
• I hope this is what you meant - if there's anything that
needs explaining, just let me know!
Servings
Ingredients :
MEATS
Beef
Chicken breasts
Italian, (or any other pork) sausage
HOMEMADE SAUCES
Salsa verde, (grandma's recipe)
Tartare
Champinaise, (Lucretia B's own
recipe)
Bearnaise, (Lucretia B's easy
version)
Tzaziki, (for veggies in particular)
Horseradish sauce
Mayonnaise
Anchovy & cream cheese sauce
PACKAGED SAUCES
French & English mustards, (Amora,
Maille, Colman's)
Method :
• In my family, Fondue Bourguignonne (with raw
vegetables as a side dish, to dip in the same sauces as the
meat) has been the basis of New Year's Eve late dinner for 15
years at least. Yet, we tend to stick to just one
• "recipe", which I describe here - leaving out the details
about the sauces.
• I don't know whether this has anything to do with the
*real*, original, French recipe - but we like it very much
anyway!
• Fondue Bourguignonne is a very sociable way of eating
meat. One or more different types of meat are cut into bitesized
pieces and cooked in a special pan in the middle of the
table. The pan, half-filled with hot oil, is placed on a "grill",
above a small flame. Guests are usually given special plates,
with different "compartments" for meat and sauces. They cook
their own meat in the common pan, using long skews (usually
with a wooden handle). When their meat is ready (1 minute or
less is usually enough), they take the meat off the special
skew, and with a normal fork dip each chunk in one of the
sauces in their plate. There's a version of fondue using broth,
instead of oil - it's probably healthier, but it requires VERY
tender meats and it's not my favourite, anyway ;-) There's also
another type of Fondue, typical of Valle d'Aosta (a region in the
north west of Italy), which uses a cheese based sauce instead
of oil - but this is a completely different story... :-)
• We usually start making our homemade sauces (my
sister has another two or three recipes, which I can't
remember just now) a few days in advance, as most of them
will keep well in the refrigerator for up to a couple of weeks.
• In the afternoon of New Year's Eve, we clean the
vegetables (carrot, celery, fennel, yellow+green+red
capsicum) and cut them so that they can be nicely arranged in
serving containers - we use glasses for carrots, celery and
capsicums, cut in long strips, and bowls for the quartered
fennels. In Italy, we also add what we call "Roman salad" -
which is a "sweet" kind of chicory I haven't found here in Oz...
• Then, we prepare the meats. It's better to use freshly
bought meat, as defrosted raw meats tend to lose all the juices
and become too dry to taste nice. So, we cut the beef and
chicken breasts in bite-size pieces, discarding all the "white"
parts. We also cut the sausage in thick (1 inch)
• slices, and arrange the meats in three separate serving
bowls. As all this is usually accomplished by all the members of
the family together, it takes much less time than you think...
and it's fun, too! ;-)
• A few minutes before 10 pm (we usually wait for
midnight while sitting around the table and enjoying our
Bourguignonne) it's time to get the oil ready. We place 1 small
potato, with skin (it has to be perfectly clean and wiped), in
the special pan for bourguignonne, then add peanuts oil and
heat the pan on the stove until the oil starts "bubbling" around
the potato.
• Always leaving the potato in the pan, we place the pan
on its special grill on the table - and we're ready to go! BTW,
we use 1 pan for every 6 people, otherwise things get too
"messy" around the table ;-)
• I hope this is what you meant - if there's anything that
needs explaining, just let me know!
Leonard Maltin's Grand Marnier French Toast
Yield > 1
Servings
1 x Extra-large load Italian
Bread
12 x Eggs
4 cup Milk
1/4 cup Grand Marnier
1 tbl Finely grated orange zest
3 tbl Sugar
2 tsp Vanilla extract
3/4 tsp Salt
Butter
Confectioner's sugar
• Cut Italian bread on a slant into 12 slice, each about 1-
1/2" thick.
• Arrange in single layer in three 12"x8"x2" baking dishes.
Beat eggs with milkl add Grand Marnier, orange zest, sugar,
vanilla extract, and salt. Mix well, or blend on medium speed.
Pour mixture over bread, turning slices to coat both sides.
Cover and refrigerate over-night.
• Over medium heat, saute bread in buttered skillet until
golden brown, about 4 minutes per side. Dust generously with
confectioner's sugar.
• Serve immediately.
• Makes 12 portions.
Servings
1 x Extra-large load Italian
Bread
12 x Eggs
4 cup Milk
1/4 cup Grand Marnier
1 tbl Finely grated orange zest
3 tbl Sugar
2 tsp Vanilla extract
3/4 tsp Salt
Butter
Confectioner's sugar
• Cut Italian bread on a slant into 12 slice, each about 1-
1/2" thick.
• Arrange in single layer in three 12"x8"x2" baking dishes.
Beat eggs with milkl add Grand Marnier, orange zest, sugar,
vanilla extract, and salt. Mix well, or blend on medium speed.
Pour mixture over bread, turning slices to coat both sides.
Cover and refrigerate over-night.
• Over medium heat, saute bread in buttered skillet until
golden brown, about 4 minutes per side. Dust generously with
confectioner's sugar.
• Serve immediately.
• Makes 12 portions.
BASIC VINAIGRETTE (FRENCH DRESSING)
4 tbsp olive oil
or 2 tbsp each of olive oil and another ‘bland’ oil, e.g. corn,
sunflower or groundnut
2 tbsp vinegar (ideally, cider or white wine)
1 tsp mustard (Dijon, French or English)
Salt & pepper
Method
Place all ingredients in a cup or small bowl and mix well with a
teaspoon, or put everything in a jar with the lid on and give it a
good shake.
Mustard Vinaigrette: To the basic recipe add an extra teaspoon of
mustard, i.e. wholegrain mustard.
Garlic Vinaigrette:To the basic recipe add 2 cloves of crushed garlic.
Hot Vinaigrette:To the basic recipe add 1–2 tsp of Tabasco sauce.
Herby Vinaigrette: To the basic recipe add 1 tbsp of chopped,
ideally fresh, herbs such as basil, flat leaf parsley, thyme or mint.
Cheesy Vinaigrette:To the basic recipe add approximately 1 oz (25
g) of crumbled blue cheese or Roquefort.
or 2 tbsp each of olive oil and another ‘bland’ oil, e.g. corn,
sunflower or groundnut
2 tbsp vinegar (ideally, cider or white wine)
1 tsp mustard (Dijon, French or English)
Salt & pepper
Method
Place all ingredients in a cup or small bowl and mix well with a
teaspoon, or put everything in a jar with the lid on and give it a
good shake.
Mustard Vinaigrette: To the basic recipe add an extra teaspoon of
mustard, i.e. wholegrain mustard.
Garlic Vinaigrette:To the basic recipe add 2 cloves of crushed garlic.
Hot Vinaigrette:To the basic recipe add 1–2 tsp of Tabasco sauce.
Herby Vinaigrette: To the basic recipe add 1 tbsp of chopped,
ideally fresh, herbs such as basil, flat leaf parsley, thyme or mint.
Cheesy Vinaigrette:To the basic recipe add approximately 1 oz (25
g) of crumbled blue cheese or Roquefort.
Leg of Lamb with a Crown of Garlic From Perigord
Yield > 8
Servings
Ingredients :
2 1/4 kg Leg of lamb
Salted water
40 gm Goose fat, or
40 gm Butter
50 x Garlic cloves, peeled
3 tbl Armagnac, or
3 tbl Brandy
250 ml Sauternes, or
250 ml Montbazillac, or
250 ml Other sweet wine
Salt
Black pepper, freshly
Method :
• Ground Blanch the lamb by
putting it in boiling, salted water for 15 minutes. Drain the leg
and dry it well with absorbent paper or a clean cloth. Melt the
fat in a large, deep casserole. Add the lamb and brown it all
over. Put the garlic cloves around the lamb. Pour over the
Armagnac or brandy and set it alight. When the flames die
down, add the wine and season with salt and pepper to taste.
• Cover the casserole tightly, using foil to make a perfect
seal. Cook over very low heat for 5 or 6 hours, turning the
meat over every 2 hours. Serve the lamb on a large dish with
its cooking juices and place the garlic around it in a circle. This
dish is traditionally served with pureed haricot or broad beans
or a dandelion salad.
• French name: Gigot Perigourdin a la Couronne d'Ail. This
wonderful dish appears in various parts of France under
different names. The long slow cooking removes any slight
bitterness from the garlic and it becomes a vegetable - tender,
golden brown nuts of delicate flavour. It is a dish for
midsummer, when the young garlic is still tender and juicy, its
fat stalks coloured with green and purple streaks, its skin silky.
• the Great Regional Dishes of the World. Mitchell Beazley
Publishers 1974.
• This edition: Spring Books, London 1988.
Servings
Ingredients :
2 1/4 kg Leg of lamb
Salted water
40 gm Goose fat, or
40 gm Butter
50 x Garlic cloves, peeled
3 tbl Armagnac, or
3 tbl Brandy
250 ml Sauternes, or
250 ml Montbazillac, or
250 ml Other sweet wine
Salt
Black pepper, freshly
Method :
• Ground Blanch the lamb by
putting it in boiling, salted water for 15 minutes. Drain the leg
and dry it well with absorbent paper or a clean cloth. Melt the
fat in a large, deep casserole. Add the lamb and brown it all
over. Put the garlic cloves around the lamb. Pour over the
Armagnac or brandy and set it alight. When the flames die
down, add the wine and season with salt and pepper to taste.
• Cover the casserole tightly, using foil to make a perfect
seal. Cook over very low heat for 5 or 6 hours, turning the
meat over every 2 hours. Serve the lamb on a large dish with
its cooking juices and place the garlic around it in a circle. This
dish is traditionally served with pureed haricot or broad beans
or a dandelion salad.
• French name: Gigot Perigourdin a la Couronne d'Ail. This
wonderful dish appears in various parts of France under
different names. The long slow cooking removes any slight
bitterness from the garlic and it becomes a vegetable - tender,
golden brown nuts of delicate flavour. It is a dish for
midsummer, when the young garlic is still tender and juicy, its
fat stalks coloured with green and purple streaks, its skin silky.
• the Great Regional Dishes of the World. Mitchell Beazley
Publishers 1974.
• This edition: Spring Books, London 1988.
Lemon and Thyme Marinade
Yield > 14
Servings
Ingredients :
2 tbl Strained fresh lemon juice
2 tsp Chopped fresh thyme, OR 3/4
tsp dried, crumbled
2 tbl Olive oil OR vegetable oil
Method :
• This is a tangy marinade, containing equal amounts of
lemon juice and oil, and is good for rich meats like chicken
thighs. It can be used for chicken breasts too, but their skin
should be on for additional protection during grilling or broiling.
Thyme gives this marinade a flavor loved in France, but you
can substitute oregano for an Italian or Greek accent, or mint
or cilantro for a Lebanese touch.
• Mix ingredients in a small bowl.
• Makes about 1/4 cup, enough for about 1 1/2 to 2 lbs
poultry.
Servings
Ingredients :
2 tbl Strained fresh lemon juice
2 tsp Chopped fresh thyme, OR 3/4
tsp dried, crumbled
2 tbl Olive oil OR vegetable oil
Method :
• This is a tangy marinade, containing equal amounts of
lemon juice and oil, and is good for rich meats like chicken
thighs. It can be used for chicken breasts too, but their skin
should be on for additional protection during grilling or broiling.
Thyme gives this marinade a flavor loved in France, but you
can substitute oregano for an Italian or Greek accent, or mint
or cilantro for a Lebanese touch.
• Mix ingredients in a small bowl.
• Makes about 1/4 cup, enough for about 1 1/2 to 2 lbs
poultry.
Leeks a La Grecque
Yield > 1
Servings
Ingredients :
POACHING LIQUID
2 tbl Each: olive oil, fresh lemon
juice, dry white wine or dry
vermouth
1 can (14 1/2 ounces) vegetable
broth
2 cup Water
2 lrg Cloves garlic, peeled, thinly
sliced
1/2 tsp Each: dried thyme, salt
Red pepper flakes, freshly
ground pepper
LEEKS
8 med Or 12 small leeks, green
tops trimmed leaving about
2 inches, split lengthwise to
within 1/8-inch of root
Salt, freshly ground pepper
2 tbl , minced: parsley or cilantro
or basil
Method :
• Preparation Time: 20 minutes
• Cooking Time: 18 minutes
• Yield: 4 servings
This style of poaching vegetables in a flavorful court-bouillon,
known as a la grecque, did originate in Greece although now
it's identified with French cuisine.
• 1. For poaching liquid, put ingredients in 10-inch, nonaluminum
saute pan.
• Heat to boil over high heat; simmer, uncovered, 10
minutes.
• 2. For leeks, place in hot liquid. Place a piece of
parchment paper or foil directly over leeks. Simmer over
medium heat until barely tender (test with tip of sharp paring
knife inserted into white part), about 5 to 8 minutes,
depending on size of leeks. Do not overcook. Let leeks cool to
room temperature. Transfer to a container. Strain poaching
liquid; drizzle a few tablespoons over leeks to keep them
moist. Store remaining liquid in refrigerator up to 3 days or in
freezer as long as 3 months to use again for other vegetables.
• 3. Sprinkle with salt and pepper. Garnish with choice of
herbs. Serve chilled or at room temperature.
Servings
Ingredients :
POACHING LIQUID
2 tbl Each: olive oil, fresh lemon
juice, dry white wine or dry
vermouth
1 can (14 1/2 ounces) vegetable
broth
2 cup Water
2 lrg Cloves garlic, peeled, thinly
sliced
1/2 tsp Each: dried thyme, salt
Red pepper flakes, freshly
ground pepper
LEEKS
8 med Or 12 small leeks, green
tops trimmed leaving about
2 inches, split lengthwise to
within 1/8-inch of root
Salt, freshly ground pepper
2 tbl , minced: parsley or cilantro
or basil
Method :
• Preparation Time: 20 minutes
• Cooking Time: 18 minutes
• Yield: 4 servings
This style of poaching vegetables in a flavorful court-bouillon,
known as a la grecque, did originate in Greece although now
it's identified with French cuisine.
• 1. For poaching liquid, put ingredients in 10-inch, nonaluminum
saute pan.
• Heat to boil over high heat; simmer, uncovered, 10
minutes.
• 2. For leeks, place in hot liquid. Place a piece of
parchment paper or foil directly over leeks. Simmer over
medium heat until barely tender (test with tip of sharp paring
knife inserted into white part), about 5 to 8 minutes,
depending on size of leeks. Do not overcook. Let leeks cool to
room temperature. Transfer to a container. Strain poaching
liquid; drizzle a few tablespoons over leeks to keep them
moist. Store remaining liquid in refrigerator up to 3 days or in
freezer as long as 3 months to use again for other vegetables.
• 3. Sprinkle with salt and pepper. Garnish with choice of
herbs. Serve chilled or at room temperature.
Dim Sum buffet dinner ... the emperor
Speaks of "Dim Sum" is the Ambassador hotel in New York pioneered the now popular. The Thai people do not know. But they are also business people who love Chinese food, then have the opportunity to visit Hong Kong only to taste.
I was 30 years ago, the era of the American Chavalit ordered the dark. Management of the hotel. Outlet all this up out of the restaurant. It is considered a leader in food as well.
The dim sum is. Chavalit was a chef from Hong Kong to tap Liu Qi made the new emperor restaurant and live in Chaozhou. Size must be a steaming basket of Hong Kong, as Thailand was then still do not like this.
Now the hotel to promote the same dim sum again. Unconventional, but this time it is normal to eat dim sum, Hong Kong, from 6 am until noon. But here he had a dim sum buffet dinner service for young people at work and want to find a place for meeting friends or family.
The change is also a chef, it was originally made dim sum. We have to eat more than 35 items of dim sum steamed in a basket heat of the fries, soups, noodles, rice, stir-fry until the end of the candy to 5 items to touch the belly, spread full to three days, one in each 295 baht + +.
The new menu offers a chicken leg at Sheffield tap the snow was so delicious that I have come up with much. It must begin gnawing chicken leg. It is recommended that invites fans to help pick it. This delicious and crunchy and the taste is pleasant. I do not see a chicken leg. But I will show that it takes a day since I was a plump chicken leg making process to decompose naturally with vinegar dip. Then take the water out of it. Decomposed to a boil, then soaked overnight in broth to a boil with the spices, then served for two nights and one day I will have this gnawing a chicken leg. I'm too tired to explain it.
Xiao Long Bao, this menu is so popular. Size is set to name it. Xiao Long Bao or Shanghai dim sum and then bite into the soup spill from the mouth. Here he is in the process of making leather is finely ground pork into the water to boil until the jelly-like. This is the mold and filling it. Enough heat to melt the jelly and onion soup.
It provides a menu that is not an easy breast paprika pork chop C is a fermented soy beans, black turtle, which was fried with pork or chicken to hit the oil, then onion, bell pepper, the taste is not quite well.
If not, try to enjoy it a little harder and stewed meat, rice congee, Hong Kong and put into a recipe for thick pork. With preserved egg. Sprinkle with onion, ginger, soy sauce, Soi drop down to my delicious.
I do not try to visit the restaurant to taste the emperor. Hotel Ambassador in New York city, which serves dim sum, but the buffet lunch and dinner. And for customers to visit and eat dim sum lunch on Saturday and Sunday will be a forum with Peking duck.
snow chicken leg
Xiao Long Bao
Steamed pork noodle tubes
Fried fresh milk
Breast Spicy pepper pork chop
Joke Hong Kong
The dim sum is. Chavalit was a chef from Hong Kong to tap Liu Qi made the new emperor restaurant and live in Chaozhou. Size must be a steaming basket of Hong Kong, as Thailand was then still do not like this.
Now the hotel to promote the same dim sum again. Unconventional, but this time it is normal to eat dim sum, Hong Kong, from 6 am until noon. But here he had a dim sum buffet dinner service for young people at work and want to find a place for meeting friends or family.
The change is also a chef, it was originally made dim sum. We have to eat more than 35 items of dim sum steamed in a basket heat of the fries, soups, noodles, rice, stir-fry until the end of the candy to 5 items to touch the belly, spread full to three days, one in each 295 baht + +.
The new menu offers a chicken leg at Sheffield tap the snow was so delicious that I have come up with much. It must begin gnawing chicken leg. It is recommended that invites fans to help pick it. This delicious and crunchy and the taste is pleasant. I do not see a chicken leg. But I will show that it takes a day since I was a plump chicken leg making process to decompose naturally with vinegar dip. Then take the water out of it. Decomposed to a boil, then soaked overnight in broth to a boil with the spices, then served for two nights and one day I will have this gnawing a chicken leg. I'm too tired to explain it.
Xiao Long Bao, this menu is so popular. Size is set to name it. Xiao Long Bao or Shanghai dim sum and then bite into the soup spill from the mouth. Here he is in the process of making leather is finely ground pork into the water to boil until the jelly-like. This is the mold and filling it. Enough heat to melt the jelly and onion soup.
It provides a menu that is not an easy breast paprika pork chop C is a fermented soy beans, black turtle, which was fried with pork or chicken to hit the oil, then onion, bell pepper, the taste is not quite well.
If not, try to enjoy it a little harder and stewed meat, rice congee, Hong Kong and put into a recipe for thick pork. With preserved egg. Sprinkle with onion, ginger, soy sauce, Soi drop down to my delicious.
I do not try to visit the restaurant to taste the emperor. Hotel Ambassador in New York city, which serves dim sum, but the buffet lunch and dinner. And for customers to visit and eat dim sum lunch on Saturday and Sunday will be a forum with Peking duck.
Sip a cocktail well known barman in the world ... Mr. Jamie Walker
Until recently this spot. Jamie Walker bartender in the professional world have traveled to Thailand as Global Brand Ambassador for the company, Bacardi (Thailand) Ltd., a distributor of hearing the application. premium "Bombay Sapphire".
Mr. Jamie Walker is renowned in the world. As the bartender specialist in innovative and creative cocktails are outstanding. The building is as impressive as the author of David and Victoria Birkbeck out and party, the birthday of Sir Elton John is doing. Jamie Walker is also an executive cocktail bar top. London, England, as many of the Circus, Opium and Alphabet.
A combination cocktail that he is constantly thinking of new recipes for the exotic. And try to use fresh seasonal ingredients. Prior to the mix of customers that he would like to ask what was then mixed according to customer preferences.
The visit to Thailand of Mr.. Jamie Walker has good advice to leave and the bartender and cocktail enthusiasts that
"The work is required to answer questions and keep practicing all the time. The real core of the bartender in the mixture is blended and cooked in the traditional formula of its own. I try new things, try to challenge the rules. Innovate and create their own formula. The cocktail will be subject to change at any time ".
When five years ago, the bartender in London prefer to use the new. The trendy bar is decorated to make it more stylish. And be prepared with seasonal cocktails.
The current most popular party closer to home. Margarita has become a "hero" of the alcohol, so other people can start learning to drink a cocktail. As a result, cocktail books sell well in abroad.
The new trend of cocktails in the West Bank, people are turning to alcohol and other properties, such as hearing (GIN) is a mixture of vodka to a cocktail of the day. Meanwhile, it has to match with food, cocktails instead of wine at a traditional practice for a long time ago.
Mission of death. Jamie. Walker's experience in Thailand is the bartender in the five-star hotels in Thailand. With each recipe, cocktail recipes with the 5th Bombay Drago, The Starsky Sapphire, The Heats Sapphire, Masked Devil of Bombay and The Elegant Ellis.
And on this occasion, he also has good advice. I come for cocktails at a Thai restaurant with a cocktail should be based on the balance of such a dish is sweet, it should be mixed cocktails with a slightly bitter taste. The main dish is a little heavy cream or should I go a little lemon juice to the cocktail cup sour relish to cut it. Do not forget to put ice into it so they do not taste too strong. The delicious flavors of Thai food with a variety of flavors in one dish. Cocktails should not focus too much flavor.
Mr. Jamie Walker added that he intends to do the Training School for the industry in a new bartender Because this profession is both a science and an art that must be combined (Mixology), which he wanted to create a professional bartender in not only is it a mixed drink at the bar only. It will be an administration that can take care of business at all with.
A combination cocktail that he is constantly thinking of new recipes for the exotic. And try to use fresh seasonal ingredients. Prior to the mix of customers that he would like to ask what was then mixed according to customer preferences.
The visit to Thailand of Mr.. Jamie Walker has good advice to leave and the bartender and cocktail enthusiasts that
"The work is required to answer questions and keep practicing all the time. The real core of the bartender in the mixture is blended and cooked in the traditional formula of its own. I try new things, try to challenge the rules. Innovate and create their own formula. The cocktail will be subject to change at any time ".
When five years ago, the bartender in London prefer to use the new. The trendy bar is decorated to make it more stylish. And be prepared with seasonal cocktails.
The current most popular party closer to home. Margarita has become a "hero" of the alcohol, so other people can start learning to drink a cocktail. As a result, cocktail books sell well in abroad.
The new trend of cocktails in the West Bank, people are turning to alcohol and other properties, such as hearing (GIN) is a mixture of vodka to a cocktail of the day. Meanwhile, it has to match with food, cocktails instead of wine at a traditional practice for a long time ago.
Mission of death. Jamie. Walker's experience in Thailand is the bartender in the five-star hotels in Thailand. With each recipe, cocktail recipes with the 5th Bombay Drago, The Starsky Sapphire, The Heats Sapphire, Masked Devil of Bombay and The Elegant Ellis.
And on this occasion, he also has good advice. I come for cocktails at a Thai restaurant with a cocktail should be based on the balance of such a dish is sweet, it should be mixed cocktails with a slightly bitter taste. The main dish is a little heavy cream or should I go a little lemon juice to the cocktail cup sour relish to cut it. Do not forget to put ice into it so they do not taste too strong. The delicious flavors of Thai food with a variety of flavors in one dish. Cocktails should not focus too much flavor.
Mr. Jamie Walker added that he intends to do the Training School for the industry in a new bartender Because this profession is both a science and an art that must be combined (Mixology), which he wanted to create a professional bartender in not only is it a mixed drink at the bar only. It will be an administration that can take care of business at all with.
Club 87 with Modern Italian.
Club 87 at the Conrad Hotel is widely discussed among the youth culture of the HIP. With this atmosphere Trent. Modern music that makes this place became a favorite source of entertainment in New York's chic. Since Conrad launched shortly. I have to book it early. Because every weekend I go back four but there was no room for those who have not booked in advance.
And today the newest version of Club 87 is a new presentation. Is available in a modern Italian cuisine. Make a difference to other Italian restaurant I have the same area.
Club 87 is a trust with a young Italian chef Nicola Coccia at the casting of a movie than go to the kitchen. But with the experience and professional satisfaction. He has chosen to make people happy with food from the hand of his own. Fraction of the age of twenty he was pleased to present the new Italian thought his own experience, he is in the Eastern Hemisphere. A new Italian restaurant that fits the lifestyle of young generation. Amy Ameใcre popular with food and milk, butter and cream, the archenemy of the shape.
He brought all the delicious dishes to cook it. The taste of traditional Italian cuisine. But the richness of the calories in each dish with an Italian original. Process using a simple dish first Tagliata di tonno con fagiolini, malanzane, uvetta e aceto balsamico is the meat of the tuna in it is cooked on a hot pan without oil, with oil and served with fresh vegetables cooked close to savor sweet. nature. Green beans from France. Slice the aubergine is cooked with sweet and sour taste with a currant juice bar and Mick Sullivan. The dish comes in exotic fresh tuna fish, which also saw red on the outside, pink inside cooked soft enough. The sweet smell of nature is not even written by the side with a meticulously prepared.
If you want to cook or eat meat, they should try Cannelloni tarciti con brasato di manzo al chianti, fonduta di pomodoro e scalogno white flaky pastry. Sprinkle with a little salt, cheese flavor, but very fragrant. Worn in accordance with minced meat, fried meat with fresh tomatoes and sour taste with salt and flour in a worn out as the most compatible. Taste and sprinkle with grated cheese, but no one was even less.
Another dish of meat, fish, food is Filletto di orara al cartoccio con carciofi, cipollotti, pomodori secchi e finocchi long Eฟืgai food dish made from meat, fresh baked snapper. Wrapped in paper with a white sauce with meat, cooked artichokes. Fresh and dried tomatoes. The fragrance by Stephen Nelson is also one of the most beautiful dishes and taste great.
The dessert that must be purchased off the Sformatino di mele e formagio, salsa alla vaniglia e gelato alla canella a delicious blend of apples, all from a sour taste. Hanging out the salty cheese, it's Paแlemๆ. Place the onion with cinnamon ice cream, topped with vanilla sauce in Essen. The most delicious dessert that will not break it to my taste.
Here are a few examples of the elaborate modern Italian cooking from chef statue with one hand. The craft does not have to look at. I feel that the ability of a new generation of sensitive and delicate.
In addition to food and chefs Nicola always carefully selects wines from Italy and one with a taste for each dish. This will help to flavor the dishes are delicious, especially with the white wine and sour taste for fish, such as Chardonnay's Fantinel Sauvignon Blanc of the Santa Caterina and red wines such as Cabernet Sauvignon of the Borgo Tesis or sweet wine for dessert, such as Verduzzo of Fantinel that. A new catalog of Italian wines have a special taste. The food's good to know that any wine with my meal.
Nicola, the chef's menu changes every month to escape the monotonous. I have a regular customer.
Dramatic music, delicious food, fermented liquors, in the elegant atmosphere of Club 87 is still a popular place for those who prefer the aesthetic of Siam and night, so rich in material that is long lasting and pleasant.
He brought all the delicious dishes to cook it. The taste of traditional Italian cuisine. But the richness of the calories in each dish with an Italian original. Process using a simple dish first Tagliata di tonno con fagiolini, malanzane, uvetta e aceto balsamico is the meat of the tuna in it is cooked on a hot pan without oil, with oil and served with fresh vegetables cooked close to savor sweet. nature. Green beans from France. Slice the aubergine is cooked with sweet and sour taste with a currant juice bar and Mick Sullivan. The dish comes in exotic fresh tuna fish, which also saw red on the outside, pink inside cooked soft enough. The sweet smell of nature is not even written by the side with a meticulously prepared.
If you want to cook or eat meat, they should try Cannelloni tarciti con brasato di manzo al chianti, fonduta di pomodoro e scalogno white flaky pastry. Sprinkle with a little salt, cheese flavor, but very fragrant. Worn in accordance with minced meat, fried meat with fresh tomatoes and sour taste with salt and flour in a worn out as the most compatible. Taste and sprinkle with grated cheese, but no one was even less.
Another dish of meat, fish, food is Filletto di orara al cartoccio con carciofi, cipollotti, pomodori secchi e finocchi long Eฟืgai food dish made from meat, fresh baked snapper. Wrapped in paper with a white sauce with meat, cooked artichokes. Fresh and dried tomatoes. The fragrance by Stephen Nelson is also one of the most beautiful dishes and taste great.
The dessert that must be purchased off the Sformatino di mele e formagio, salsa alla vaniglia e gelato alla canella a delicious blend of apples, all from a sour taste. Hanging out the salty cheese, it's Paแlemๆ. Place the onion with cinnamon ice cream, topped with vanilla sauce in Essen. The most delicious dessert that will not break it to my taste.
Here are a few examples of the elaborate modern Italian cooking from chef statue with one hand. The craft does not have to look at. I feel that the ability of a new generation of sensitive and delicate.
In addition to food and chefs Nicola always carefully selects wines from Italy and one with a taste for each dish. This will help to flavor the dishes are delicious, especially with the white wine and sour taste for fish, such as Chardonnay's Fantinel Sauvignon Blanc of the Santa Caterina and red wines such as Cabernet Sauvignon of the Borgo Tesis or sweet wine for dessert, such as Verduzzo of Fantinel that. A new catalog of Italian wines have a special taste. The food's good to know that any wine with my meal.
Nicola, the chef's menu changes every month to escape the monotonous. I have a regular customer.
Dramatic music, delicious food, fermented liquors, in the elegant atmosphere of Club 87 is still a popular place for those who prefer the aesthetic of Siam and night, so rich in material that is long lasting and pleasant.
Replete that "Maria" with a variety of dishes
Time to take out any of the restaurants. If the food is delicious selection of food to various nationalities, "crawling skin" would like very much. I will have to eat a variety of flavors. Meet the needs of people like to eat, we have been replete in one.
Table 2 The outer layer of cold air.
Like on this hand. When we had crawled into my shop "Maria" (Maria), located at Ratchapruek here is that a large restaurant with delicious food in existence that can be fully The authentic homemade Italian food. Flavored with a delicious gourmet Thai. There are also Vietnamese, Chinese and Thai dishes that you get to see the variety of more than 100 menus are all things I enjoy them.
Maria oeuvre.
Eaaepenwea meal "Skin Crawl" to order food for a wide range of nationalities. The menu is outstanding if the store is that I have to taste it. The Italian food is better than the first oeuvre, Maria (350) is the Italian oeuvre. Equipped with a variety of foods. In Moscow there was cheese in the shop itself is made of cheese, fresh cheese. Slices, then toss with the bread crumbs, then fried to a golden crisp. Fried cheese tasting soft chew sticky lips tight dip eaten with tomato sauce that we cook up a delicious recipe as well. A large New Zealand mussels baked with Moscow in Marella cheese and spinach. Eat oysters, soft cheese, sweet and sticky with a delicious spinach well. The garlic bread at the bread store locations Bread is made from butter, garlic, then baked. I eat biscuits. The garlic butter taste delicious. And a pork sausage, Italian dry look. Remove from grill and cooked onion. The pork sausage meat is very tasty to eat with the guests. And a green salad with dressing to taste with.
Comment carbo pizza.
The menu is not pizza. This is a pizza oven in particular. And a kitchen with a pizza I made. This offer is for a pizza. Comment carbo pizza (350 baht) is an authentic Italian style pizza, thin crust pizza, this shop is that the formula is only available here. We made the pizza dough is homemade. In the pizza dough into a sheet and brush with sauce and pizza. I was in Moscow in cheese. Top with sauce and grill recipe carbo Comment of the shop and put the boiled eggs, bacon, fried mushrooms, baked in the oven at Perpignan, then the pine wood to make scent. Serve the pizza hot. Smelly mouth-watering aroma. Then I talked to some of the taste of the pizza dough and delicious taste real good.
Grilled Salmon with Wasabi butter.
Grilled Salmon with wasabi butter (300 baht) was the one who like to eat fish that have command I do a fresh salmon. Very large grill for cooking meat, fish were fitted. The sauce, topped with mayonnaise and seasoned with wasabi flavor. The fish with fresh vegetables topped with salad. Asparagus, mushrooms, onions and fried potatoes and put in a long relationship together. Salmon, sweet taste, soft flavor combines well with rich sauces, relish, and wasabi flavor.
Fruit salad, fried shrimp.
The dish is fruit salad, fried shrimp (200 baht), but I eat a plate of flour, mix bread crumbs, deep-fried shrimp. With a fruit salad, fruit, cantaloupe, apples, grapes, strawberries, topped with a creamy dressing made with a specially crafted. Top toast with almond old broiler and put the fried taro. Eat shrimp, crispy outside, soft in texture. Eat fresh fruit salad with a delicious life.
Vietnam accommodation restaurants.
Then came some Vietnamese food for the oeuvre of Vietnam (320 baht) was equipped with a ข้าวเกรียบปากหม้อ. I put the pork chops with flour and seasoned with fried onions. I eat some meat, flour, soft mouth filling flavor and tender. The Epaaepi๊ia fried That is wrapped in a flour Epaaepi๊ia Vietnamese pork with shrimp fried to golden crisp. Tasting it, chewing the crunchy savory filling inside me. We used to roll the dough, fresh Epaaepi๊ia cystic Vietnam Pi๊ he wrapped pork with shrimp, bean sprouts, cabbage, carrots, basil, parsley, mint leaves Kuala Cha I wrapped a roll bar. The sauce was really good to eat tongue. Vietnamese Pork and Pork is a simple, soft flavor. It is fermented with flour and vegetables due to the bite. To eat pork and side dishes and sauce wrapped in a frying due to the mouth in a delicious chew Krgwm true.
Liquor chicken salad jellyfish.
Get off the Chinese menu. Chicken Liquor jellyfish salad (200 baht) chicken meat we use is very nice. I boiled the water to mix with Chinese specialties for more than a night soak up the alcohol absorption in the chicken meat. Cut into pieces. And jellyfish salad with sesame oil. Chicken, soft taste and aroma of the wine in China. The jellyfish salad chew the Thunderbirds bounced savory taste.
Inside Banquet.
But if you eat too many people would like to add to its menu of other dishes. Taste, add it to the others that I recommend include spinach, baked with cheese (150 baht), Pork, German (320 baht), clams garlic bread (150 baht) fish fry sauce (350 baht) Curry Mussels New Zealand (200 baht ), salad, beef / pork, Vietnam (200 Baht) Strawberry Spin (60 baht) and the assorted variety of good food to eat that I can stomach that "Maria".
***********************************************.
"Maria" (Maria) is located at 31/1 Moo 4, Tambon Bang Rak over cassia Mon Tue York City travel if you are coming from. Borom. If that turns out. Cassia. Head for the circus cassia. I ran it. The Mac Donald's and ran for another. I'll see Maria. The left hand edge of the road. The signage is clear, open daily from 10:00 to 22:00 at the restaurant and banquet facility with. If I eat Friday - Sun That should be called. To reserve a table before calling. 0-2927-3564-5. And the other branch has a branch downtown Tel. 0-2234-0440 Branch Homework call. 0-2101-5329-30. Or to see more. http://www.mariapizzeria.com/.
Like on this hand. When we had crawled into my shop "Maria" (Maria), located at Ratchapruek here is that a large restaurant with delicious food in existence that can be fully The authentic homemade Italian food. Flavored with a delicious gourmet Thai. There are also Vietnamese, Chinese and Thai dishes that you get to see the variety of more than 100 menus are all things I enjoy them.
Eaaepenwea meal "Skin Crawl" to order food for a wide range of nationalities. The menu is outstanding if the store is that I have to taste it. The Italian food is better than the first oeuvre, Maria (350) is the Italian oeuvre. Equipped with a variety of foods. In Moscow there was cheese in the shop itself is made of cheese, fresh cheese. Slices, then toss with the bread crumbs, then fried to a golden crisp. Fried cheese tasting soft chew sticky lips tight dip eaten with tomato sauce that we cook up a delicious recipe as well. A large New Zealand mussels baked with Moscow in Marella cheese and spinach. Eat oysters, soft cheese, sweet and sticky with a delicious spinach well. The garlic bread at the bread store locations Bread is made from butter, garlic, then baked. I eat biscuits. The garlic butter taste delicious. And a pork sausage, Italian dry look. Remove from grill and cooked onion. The pork sausage meat is very tasty to eat with the guests. And a green salad with dressing to taste with.
The menu is not pizza. This is a pizza oven in particular. And a kitchen with a pizza I made. This offer is for a pizza. Comment carbo pizza (350 baht) is an authentic Italian style pizza, thin crust pizza, this shop is that the formula is only available here. We made the pizza dough is homemade. In the pizza dough into a sheet and brush with sauce and pizza. I was in Moscow in cheese. Top with sauce and grill recipe carbo Comment of the shop and put the boiled eggs, bacon, fried mushrooms, baked in the oven at Perpignan, then the pine wood to make scent. Serve the pizza hot. Smelly mouth-watering aroma. Then I talked to some of the taste of the pizza dough and delicious taste real good.
Grilled Salmon with wasabi butter (300 baht) was the one who like to eat fish that have command I do a fresh salmon. Very large grill for cooking meat, fish were fitted. The sauce, topped with mayonnaise and seasoned with wasabi flavor. The fish with fresh vegetables topped with salad. Asparagus, mushrooms, onions and fried potatoes and put in a long relationship together. Salmon, sweet taste, soft flavor combines well with rich sauces, relish, and wasabi flavor.
The dish is fruit salad, fried shrimp (200 baht), but I eat a plate of flour, mix bread crumbs, deep-fried shrimp. With a fruit salad, fruit, cantaloupe, apples, grapes, strawberries, topped with a creamy dressing made with a specially crafted. Top toast with almond old broiler and put the fried taro. Eat shrimp, crispy outside, soft in texture. Eat fresh fruit salad with a delicious life.
Then came some Vietnamese food for the oeuvre of Vietnam (320 baht) was equipped with a ข้าวเกรียบปากหม้อ. I put the pork chops with flour and seasoned with fried onions. I eat some meat, flour, soft mouth filling flavor and tender. The Epaaepi๊ia fried That is wrapped in a flour Epaaepi๊ia Vietnamese pork with shrimp fried to golden crisp. Tasting it, chewing the crunchy savory filling inside me. We used to roll the dough, fresh Epaaepi๊ia cystic Vietnam Pi๊ he wrapped pork with shrimp, bean sprouts, cabbage, carrots, basil, parsley, mint leaves Kuala Cha I wrapped a roll bar. The sauce was really good to eat tongue. Vietnamese Pork and Pork is a simple, soft flavor. It is fermented with flour and vegetables due to the bite. To eat pork and side dishes and sauce wrapped in a frying due to the mouth in a delicious chew Krgwm true.
Get off the Chinese menu. Chicken Liquor jellyfish salad (200 baht) chicken meat we use is very nice. I boiled the water to mix with Chinese specialties for more than a night soak up the alcohol absorption in the chicken meat. Cut into pieces. And jellyfish salad with sesame oil. Chicken, soft taste and aroma of the wine in China. The jellyfish salad chew the Thunderbirds bounced savory taste.
But if you eat too many people would like to add to its menu of other dishes. Taste, add it to the others that I recommend include spinach, baked with cheese (150 baht), Pork, German (320 baht), clams garlic bread (150 baht) fish fry sauce (350 baht) Curry Mussels New Zealand (200 baht ), salad, beef / pork, Vietnam (200 Baht) Strawberry Spin (60 baht) and the assorted variety of good food to eat that I can stomach that "Maria".
***********************************************.
"Maria" (Maria) is located at 31/1 Moo 4, Tambon Bang Rak over cassia Mon Tue York City travel if you are coming from. Borom. If that turns out. Cassia. Head for the circus cassia. I ran it. The Mac Donald's and ran for another. I'll see Maria. The left hand edge of the road. The signage is clear, open daily from 10:00 to 22:00 at the restaurant and banquet facility with. If I eat Friday - Sun That should be called. To reserve a table before calling. 0-2927-3564-5. And the other branch has a branch downtown Tel. 0-2234-0440 Branch Homework call. 0-2101-5329-30. Or to see more. http://www.mariapizzeria.com/.
Give me a good steak, a delicious dish
"Steak" is a delicious dish for grilled meats. It is a tasty seasoning to taste the sweet freshness of the meat taste good, the process is complicated since the different parts of the cow, which gives skin its toughness and tenderness, it varies. Includes grill with low heat or to any person to taste it.
Let's recognize different parts of the game meat.
This tenderloin (Sirloin) or Phil Chalet (Fillet) is the best and most delicious meat of the cow, which is less than 10 kg only. In the press on two sides of the spine with an almost stock of cattle is very soft.
Trump Steaks (Rump Steak) is known as "shaking off" which is on the buttocks of a cow.
Jodhpur Fort (Shoulder) is the meat of the shoulder.
T-Bone (T-bone) is the area adjacent to the spine or the tenderloin section.
When introduced to a variety of delicious beef up. This will taste more delicious when grilled, the meat supply. The roasting process that is diverse, but like other people eat.
Rare is the person who likes to eat steak that is almost eat it fresh. Roast beef, because it takes only 6-7 minutes to cook the meat a little. If you use a knife to cut the meat inside is bright red in it.
Medium roast, cooked medium, which takes about 8 -10 minutes to char the meat is cooked outside on a little bit with a knife, cut into the meat will be cooked in a little, but was saturated with meat.
Well Done is done, I do not eat raw meat, this would be ordered. It will take up the char grilled and cooked in, which will take about 14 to 15 minutes.
I used it! Now you know my steak as well. The steak dish that you would enjoy it more.
Let's recognize different parts of the game meat.
 |
|
This tenderloin (Sirloin) or Phil Chalet (Fillet) is the best and most delicious meat of the cow, which is less than 10 kg only. In the press on two sides of the spine with an almost stock of cattle is very soft.
Trump Steaks (Rump Steak) is known as "shaking off" which is on the buttocks of a cow.
Jodhpur Fort (Shoulder) is the meat of the shoulder.
T-Bone (T-bone) is the area adjacent to the spine or the tenderloin section.
When introduced to a variety of delicious beef up. This will taste more delicious when grilled, the meat supply. The roasting process that is diverse, but like other people eat.
Rare is the person who likes to eat steak that is almost eat it fresh. Roast beef, because it takes only 6-7 minutes to cook the meat a little. If you use a knife to cut the meat inside is bright red in it.
Medium roast, cooked medium, which takes about 8 -10 minutes to char the meat is cooked outside on a little bit with a knife, cut into the meat will be cooked in a little, but was saturated with meat.
Well Done is done, I do not eat raw meat, this would be ordered. It will take up the char grilled and cooked in, which will take about 14 to 15 minutes.
I used it! Now you know my steak as well. The steak dish that you would enjoy it more.
NEW YORK All of the meat from the two continents
It is a land rich in pastures green. The grass is indeed a delicacy to be fed to cattle and feed as well. The cows are fed and nurtured well will provide the best quality meat. And that is the origin of beef steak on top of the meat consumed worldwide is defined to be.
NEW YORK STEAK HOUSE is a small upscale restaurant offers New York style restaurant in the early century, the Hotel JW MARRIOTT Five Star. From Sukhumvit Road. American restaurant serving the most important city in NEW YORK on the East Coast. And Grade A beef imports from the above that the United States. Australia, and I experienced it should (but currently not import beef from the United States temporarily), which are guaranteed by the area of quality Angus beef from the United States.
The area has been taken directly from each country will be preserved for a fresh fixed at 0 degrees Celsius, which is not frozen. If the area is chilled to a temperature as possible. A space to live. The softness The most complete and nutritious diet.
We invite you to drink sweet black essence of the "steak", a delicious dish. However, because this meal is quite a heavy meal should come before the alcohol begins to warm the stomach first. Then select the first dishes that range from French onion soup, shrimp soup, clam, clam chowder soup, lobster bisque Lump snow crab cakes like our Poh๋a. The popular dish Foie Gras, cooked in thick slices, fried in the tender. Here, it is as well. Prices start from 270 to 1,150 baht
The salad was a lot of preparation by the staff to prepare a giant salad bowl and cook in front of the desirable flavor to taste every dish before serving.
Open the View menu to see the profile of meat from different parts of the food in different forms. A different weight to the Fillet Mignon with a small one is 240 grams and 300 grams of Rib Eye Steak and 420 g New York Striploin and 480 gram T-bone and 540 g, and big pieces for the Porterhouse, a size of 600. g, the amount of meat tend to eat. Roast until done, which is typically based on the preference of each species from the cooked rare, which is cooked on the grill to see the light. The blood is red, juicy, cooked or grilled medium rare is just outside. But it is still fresh in the icy water, which is a medium size, cooked just enough. The meat inside is cooked onions. In the pink light is still soft when you send in your mouth. And for those who like to type, cooked medium well done, there is also a kind of hospitality to the welldone.
All meats are grilled to brown to dark brown Laita table sat on both sides. The three types of sauces to choose from. Pepper sauce whose bite of Citigroup in New York and whose normal level. The red wine of Bordeaux. Rates start from. 1,300 baht to 2,200 baht + + and also with other meats such as lamb. Ribs, lamb ribs, pork and seafood from New Zealand is a destination for those who do not consume meat, too.
But the most interesting for those who eat Roast Beef, a popular dish in England. And can not easily find. Here he is flesh and ribs, the Rib is a great piece to tie the roll with marinate ingredients without any. A sum of between 7-10 kg body weight were then dried at about 130 degrees Celsius for two hours and a half to three hours, depending on size and weight of the meat before preparing it. The meat is pre-heated at a temperature sufficient to cook the meat was cooked slightly away from the outside to the inside. The freshness of the inside is still juicy.
The water that falls from the meat will be collected to make a gravy with the aroma and flavor, mellow the sauce area was cut into thick as you like, whether it is a Queen Cut the size. King Cut thickness or size of the extra thickness. If you want to eat meat is cooked medium rare to medium in size, it should go through a period of time between 19-20. Watch as the meat is cooked, but I guarantee that the Roast Beef of the NEW YORK It's really
The side or condiment, he has a rich and varied. The baked potato topped with sour cream and bacon Sauer Aฌg sprinkle with the drive. American Para Vegas green sauce Hollandaise KGB. Mashed potatoes, onion, butter, soft, smooth, traditional. Baby Scratch game with butter. Stir-fried vegetables, mushrooms and more.
At the completion of a snack food and dessert servings are invited to choose from. However, it is seen to be such. Chocolate cake, the meat in a rich, juicy sweet. Topped with a sour, sweet berries, whose construction. Top with vanilla ice cream and delicious to describe.
And here is another one for the torso that consumers should look for opportunities to eat. The taste of the meat used for the world. Prior to the phone book is a disappointment at the 02 656 7700 4240.
lobster bisque Lump snow crab cakes.
Poppular Foie Gras
yummy steak
Beef steak is a popular source of meat that would require the United States. Australia and Argentina. The Meat House is undoubtedly the finest in the world. Of cause and effect given to the above, Gore also source and free from fear of the disease to consumers. We make all our meat beef steak from the two most With the favorable geographical conditions were ideal for raising cattle. I eat the flesh of his finger all over the world.NEW YORK STEAK HOUSE is a small upscale restaurant offers New York style restaurant in the early century, the Hotel JW MARRIOTT Five Star. From Sukhumvit Road. American restaurant serving the most important city in NEW YORK on the East Coast. And Grade A beef imports from the above that the United States. Australia, and I experienced it should (but currently not import beef from the United States temporarily), which are guaranteed by the area of quality Angus beef from the United States.
The area has been taken directly from each country will be preserved for a fresh fixed at 0 degrees Celsius, which is not frozen. If the area is chilled to a temperature as possible. A space to live. The softness The most complete and nutritious diet.
We invite you to drink sweet black essence of the "steak", a delicious dish. However, because this meal is quite a heavy meal should come before the alcohol begins to warm the stomach first. Then select the first dishes that range from French onion soup, shrimp soup, clam, clam chowder soup, lobster bisque Lump snow crab cakes like our Poh๋a. The popular dish Foie Gras, cooked in thick slices, fried in the tender. Here, it is as well. Prices start from 270 to 1,150 baht
The salad was a lot of preparation by the staff to prepare a giant salad bowl and cook in front of the desirable flavor to taste every dish before serving.
Open the View menu to see the profile of meat from different parts of the food in different forms. A different weight to the Fillet Mignon with a small one is 240 grams and 300 grams of Rib Eye Steak and 420 g New York Striploin and 480 gram T-bone and 540 g, and big pieces for the Porterhouse, a size of 600. g, the amount of meat tend to eat. Roast until done, which is typically based on the preference of each species from the cooked rare, which is cooked on the grill to see the light. The blood is red, juicy, cooked or grilled medium rare is just outside. But it is still fresh in the icy water, which is a medium size, cooked just enough. The meat inside is cooked onions. In the pink light is still soft when you send in your mouth. And for those who like to type, cooked medium well done, there is also a kind of hospitality to the welldone.
All meats are grilled to brown to dark brown Laita table sat on both sides. The three types of sauces to choose from. Pepper sauce whose bite of Citigroup in New York and whose normal level. The red wine of Bordeaux. Rates start from. 1,300 baht to 2,200 baht + + and also with other meats such as lamb. Ribs, lamb ribs, pork and seafood from New Zealand is a destination for those who do not consume meat, too.
But the most interesting for those who eat Roast Beef, a popular dish in England. And can not easily find. Here he is flesh and ribs, the Rib is a great piece to tie the roll with marinate ingredients without any. A sum of between 7-10 kg body weight were then dried at about 130 degrees Celsius for two hours and a half to three hours, depending on size and weight of the meat before preparing it. The meat is pre-heated at a temperature sufficient to cook the meat was cooked slightly away from the outside to the inside. The freshness of the inside is still juicy.
The water that falls from the meat will be collected to make a gravy with the aroma and flavor, mellow the sauce area was cut into thick as you like, whether it is a Queen Cut the size. King Cut thickness or size of the extra thickness. If you want to eat meat is cooked medium rare to medium in size, it should go through a period of time between 19-20. Watch as the meat is cooked, but I guarantee that the Roast Beef of the NEW YORK It's really
The side or condiment, he has a rich and varied. The baked potato topped with sour cream and bacon Sauer Aฌg sprinkle with the drive. American Para Vegas green sauce Hollandaise KGB. Mashed potatoes, onion, butter, soft, smooth, traditional. Baby Scratch game with butter. Stir-fried vegetables, mushrooms and more.
At the completion of a snack food and dessert servings are invited to choose from. However, it is seen to be such. Chocolate cake, the meat in a rich, juicy sweet. Topped with a sour, sweet berries, whose construction. Top with vanilla ice cream and delicious to describe.
And here is another one for the torso that consumers should look for opportunities to eat. The taste of the meat used for the world. Prior to the phone book is a disappointment at the 02 656 7700 4240.
Eat with the season .... BLUE ELEPHANT.
beef masman
Garlic pepper frog leg fry
Grilled Duck Breast topped with passion fruit sauce
Shrimp with Galangal
More than twenty years at BLUE ELEPHANT THAI restaurant with a Thai owned. It is widely known in the metropolis of Europe. The first store started in the city. Belgium and the Russell's famous BLUE ELEPHANT was known in later times in various cities such as Paris, London, Copenhagen and Lyon.The Thai food is declared voltage as a food that taste best with a BLUE ELEPHANT in the major cities in the hemisphere, including Dubai, New Plymouth Minolta Beirut, Kuwait and most recently in Bahrain, a store that size. most customers can get hundreds of people. Shows the progress of Thai cuisine is well known. Thai food is popular in the loop to the hemisphere ongoing. And that means the success of the BLUE ELEPHANT same.
People who eat here. I know that all BLUE ELEPHANT is a Thai restaurant that is decorated with Thai art to bring in luxury and tastefully decorated. The food here is not only taste delicious, but most of it. Chef of the restaurant of the same name still taste the same, and all Taste of the food has not been modified for even a few foreigners. But we still have a taste of authentic Thai flavor as it should be. If you do not like spicy, it can be observed from the pictures the name of each of red elephants. More significantly, it means that the sharply increasing number of elephants there.
We have a list of all the food too, over ninety percent. Customers who travel to different cities to get the closest. Exception of some cities have banned or are some exceptions. The menu has been adjusted to conform with the local. The ingredients and raw materials used were from the same source. It has to be sent to any other country. Flavor of the dish with all the same, whether to eat at any restaurant. Dressing container and minor details have been closely supervised by each manager. The quality and brand image are the same. Standards defined by management.
As in other countries, mostly in winter. Most restaurants tend to have a special menu for the winter. To meet the raw material for a particular season. And to escape the monotony and routine. The management of the BLUE ELEPHANT The idea is to offer a menu for the winter, which was usually in the menu. A special menu is also a selection of wines from different countries with the flavor of each dish with you guys and hanging with La mailing Fournier, who is very experienced.
For the winter season was named the WINTER FANTASIA.
The food is interesting is that a thousand legs, shrimp, fresh shrimp and pounded the clay season and then plastered with a mechanical lever, then cut into slices and fry until fragrant. Served with tamarind sauce, sour and sweet. The overwhelming smell of the leg that came with the shrimp. Aroma with a rich Thai shrimp dish served with red wine from Bordeaux Chateau des haut-perrichons 2000.
The second dish. Yum Pla Fu Chang, chef and herbs, this dish you brought Salmon to be full of fried fish, a beautiful orange. Mingle with the soft feel when chewed raw mango salad with the club during the season. A little sweet and savory appetizers as well. This dish is served with white wine, representing the family of York - de - Mer Chateau Martinot 2001, which is sour and astringent flavor to this dish as well.
The next dish is prime rib roast lamb with spicy southern light. This dish is the rib of lamb is marinated with Thai herbs, grilled onions cooked enough. Served with various spicy seasonings, vegetables and sprinkle with sesame seeds. Sweet taste of lamb, chicken and vegetable flavor concentration. Alternating with the first sip of red wine has excellent compatibility.
A salad of scallops, fresh garlic. Steamed scallops topped with a spicy sour salad with lemon juice and minced chili. Tossed with fresh garlic, sliced into thin glasses off to a strong smell. This dish is spicy enough. With a delicious white wine Muscadet Bleu 2002, the wine often served with seafood.
Pork sarong with mango sauce. This dish is seasoned pork wrapped with crispy rice noodles, then dip in the mango sauce, sour and sweet. Continue to serve with the same white wine.
At the plate, then the employee has served tamarind sherbet. Sherbet is a very good taste. The sweet aroma of meat, sweet and sour tamarind smell a little bit of food first. I feel ready to clean up the mess the next. This is a traditional way of serving the meals served on French luxury. For those who want to stop smoking or to get to the bathroom in order to maintain ethics.
The meals are served to contain. Grilled lemongrass shrimp. The food is very beautiful with a lobster cut in the middle lengthwise. Grill with charcoal to cook until the skin is bright orange. Off white color. Topped with cream sauce and topped on shrimp Tom Kha Klukklik. You can not taste the rice for even less. Served with white wine from Spain Senorio de sarria Blanco semi dulce, a little white wine, sour and astringent flavor to meat, shrimp and sweet again.
I live frog leg garlic pepper. This dish is basically a simple dish. What food dish is. Users need a profile spanned Kakb Salzburg. This dish is specially grown, fresh plump pieces of fried frog leg mature enough to remain soft and sweet. Stir-fried with fresh garlic, minced Salt and pepper, onion, a little bit. Served with white wine the same.
The last three plates of food served with jasmine rice, grilled duck breast in red is passion fruit sauce. Roast duck with orange and look like the French. But when you taste it and tell right away that it is not. The duck dish was not sweet. A little taste of the salty and sour passion fruit with a sharp and sour, cooked with onion, a little bit, but not to cover it with Gai Satay beef. A thick, soft aroma of spices, but too far. Attach a sheet with some toast. For those who want to switch from rice. Tie, spinach fried with oyster sauce. I like fried morning glory are far too light. This allows for a complete meal with red wine from Spain is the second Abadal Cabernet franc / tempranillo 2000 and Abadal cabernet Sauvignon / Merlot 1999.
This food is served in every restaurant in every city, but in BLUE ELAPHANT taste the same. The different is the price. According to the economic situation of the city. BLUE ELEPHANT BANGKOK for a price that is. The prices are 1,200 baht + + does not include wine. If you want a different wine served with 1,500 + +, which is quite reasonable prices. If the food contains less than the number plate.
The BLUE ELEPHANT THAI chef has prepared this time. The fact is that many Thai people, and I eat it almost every dish. If I manage to cook the meat that I have become very popular among foreigners. Cooked in Thai style to meet the needs of consumers everywhere. It is open to Thai food, but not be limited. Able to adapt to the tastes of the world. And to make Thai food has been distributed widely enough freedom.
All this is from now until October 31 this year only. To reserve your seat at -8 02 673 9353 between 11:30 to 14:30 am and 18:30 to 22:30 am Welcome
Information
BLUE ELEPHANT.
Thai classical style. And fine wines.
Atmosphere in the traditional Thai style.
Address 233 South Sathorn Rd (Weather Station).
Tel: 02-673 - 9353-8.
Le Trou's Mouclade
Yield > 1
Servings
Ingredients :
3 qt Mussels, cleaned
6 tbl Unsalted butter (75g)
6 x Shallots, chopped fine
Bouquet garni (celery, bay
leaf, thyme, parsley stems)
1 cup White wine (240ml)
1/2 tsp Saffron threads
1 cup Heavy cream (240ml)
1 tbl Fresh parsley, chopped
1 x Clove garlic, mashed
Method :
• This one is almost enough to get me off my duff and over
to the coast to gather some mussels.
• Robert Reynolds, chef/owner of Le Trou Restaurant
Francais in San Francisco provides this recipe. He has used it
as a vehicle for teaching his students about saffron's special
qualities.
• originated in the French Bordeaux region.
• Steep threads in wine for 30 minutes. Saute 6 shallots in
butter until limp. Add Bouquet garni and wine. Simmer for 1
minute. Add cleaned mussels, cover pan with tight-fitting lid,
and steam mussels open, shaking pan occasionally. Check
after 3 minutes. Remove opened mussels and set in colander
over a bowl to catch their juices.
• Discard any mussels not opened after 6 minutes. Saute
remaining shallots in butter until limp. Add mussel juice and
cream and reduce to desired consistency. Add parsley and
garlic, then toss mussels in sauce until well coated. Serve in
soup bowls.
Servings
Ingredients :
3 qt Mussels, cleaned
6 tbl Unsalted butter (75g)
6 x Shallots, chopped fine
Bouquet garni (celery, bay
leaf, thyme, parsley stems)
1 cup White wine (240ml)
1/2 tsp Saffron threads
1 cup Heavy cream (240ml)
1 tbl Fresh parsley, chopped
1 x Clove garlic, mashed
Method :
• This one is almost enough to get me off my duff and over
to the coast to gather some mussels.
• Robert Reynolds, chef/owner of Le Trou Restaurant
Francais in San Francisco provides this recipe. He has used it
as a vehicle for teaching his students about saffron's special
qualities.
• originated in the French Bordeaux region.
• Steep threads in wine for 30 minutes. Saute 6 shallots in
butter until limp. Add Bouquet garni and wine. Simmer for 1
minute. Add cleaned mussels, cover pan with tight-fitting lid,
and steam mussels open, shaking pan occasionally. Check
after 3 minutes. Remove opened mussels and set in colander
over a bowl to catch their juices.
• Discard any mussels not opened after 6 minutes. Saute
remaining shallots in butter until limp. Add mussel juice and
cream and reduce to desired consistency. Add parsley and
garlic, then toss mussels in sauce until well coated. Serve in
soup bowls.
Le Filet De Red Snapper
Yield > 4
Servings
Ingredients :
2 x 2-lb red snappers
1 tsp Chopped onions
2 cup Tomatoes, peeled, seeded, &
chopped
8 x Fresh medium-sized, sliced
mushrooms
1 cup Dry white wine
Salt and pepper
2 cup Heavy cream
1 tbl Chopped parsley
Method :
• Clean and trim the fish. Place the fish in a baking dish
with onions, tomatoes, mushrooms, wine, salt, and pepper.
Cover the pan with parchment paper and place in a pre-heated
350 F. oven. Cook the fish for 20 minutes or until the fish
flakes easily when pressed with a fork. Transfer the fish
carefully to a serving platter. Over high heat, boil the sauce
until reduced by half. Add the cream and boil until reduced by
half again. Pour the sauce over the fish and garnish with
chopped parsley.
• LE FESTIVAL
• WINE: PULIGNY-MONTRACHET, 1979.
Servings
Ingredients :
2 x 2-lb red snappers
1 tsp Chopped onions
2 cup Tomatoes, peeled, seeded, &
chopped
8 x Fresh medium-sized, sliced
mushrooms
1 cup Dry white wine
Salt and pepper
2 cup Heavy cream
1 tbl Chopped parsley
Method :
• Clean and trim the fish. Place the fish in a baking dish
with onions, tomatoes, mushrooms, wine, salt, and pepper.
Cover the pan with parchment paper and place in a pre-heated
350 F. oven. Cook the fish for 20 minutes or until the fish
flakes easily when pressed with a fork. Transfer the fish
carefully to a serving platter. Over high heat, boil the sauce
until reduced by half. Add the cream and boil until reduced by
half again. Pour the sauce over the fish and garnish with
chopped parsley.
• LE FESTIVAL
• WINE: PULIGNY-MONTRACHET, 1979.
Le Salad Monte Carlo
Yield > 4
Servings
Ingredients :
1 head Romaine lettuce
2 x Heads endive
1 x Tomato, cut into wedges
4 x Hearts of palm, halved
lengthwise
6 x Mushrooms, sliced
DRESSING
2 tsp Dijon mustard
1 x Egg
2 tbl White wine vinegar
6 tbl Vegetable oil
Salt & pepper
Method :
• Arrange the lettuces, hearts of palm, and mushrooms on
chilled salad plates. Prepare the dressing: Combine the
mustard and egg in a large bowl.
• Add the vinegar, then gradually whisk in the oil. Season
to taste with salt and pepper.
• LE FESTIVAL
Servings
Ingredients :
1 head Romaine lettuce
2 x Heads endive
1 x Tomato, cut into wedges
4 x Hearts of palm, halved
lengthwise
6 x Mushrooms, sliced
DRESSING
2 tsp Dijon mustard
1 x Egg
2 tbl White wine vinegar
6 tbl Vegetable oil
Salt & pepper
Method :
• Arrange the lettuces, hearts of palm, and mushrooms on
chilled salad plates. Prepare the dressing: Combine the
mustard and egg in a large bowl.
• Add the vinegar, then gradually whisk in the oil. Season
to taste with salt and pepper.
• LE FESTIVAL
Le Carre D'agneau Bouquetiere
Yield > 4
Servings
Ingredients :
2 x Racks of lamb, trimmed & oven
ready
Salt & fresh black pepper
2 tbl Freshly chopped parsley
2 x Cloves garlic, chopped
2 tbl Fresh bread crumbs
Method :
• Preheat the oven to 375 F. Season the lamb with salt &
pepper. Just before dinner, bake the lamb for 30 minutes (for
medium rare), eight minutes more for medium. Combine the
parsley, garlic, & bread crumbs. Spread this mixture over the
lamb during the last 10 minutes of cooking.
• LE FESTIVAL
• WINE: CHATEAU BEYCHEVELLE, 1975.
Servings
Ingredients :
2 x Racks of lamb, trimmed & oven
ready
Salt & fresh black pepper
2 tbl Freshly chopped parsley
2 x Cloves garlic, chopped
2 tbl Fresh bread crumbs
Method :
• Preheat the oven to 375 F. Season the lamb with salt &
pepper. Just before dinner, bake the lamb for 30 minutes (for
medium rare), eight minutes more for medium. Combine the
parsley, garlic, & bread crumbs. Spread this mixture over the
lamb during the last 10 minutes of cooking.
• LE FESTIVAL
• WINE: CHATEAU BEYCHEVELLE, 1975.
Layered Salmon Pie
Yield > 1
Servings
Ingredients :
1/4 lb Salt pork
1 lb Salmon streak,or fillets
skinned & cut into pieces
2 tbl Flour,all purpose
1/4 cup Celery,chopped
1 tbl Onion,finely chopped
1 x Potato, medium, peeled &
sliced Salt & ground white
pepper
Method :
• Cut salt pork into think strips and spread evenly in the
bottom of a 2 qt casserole. Dredge salmon lightly with flour.
Arrange half the fish on the salt pork. Sprinkle with half of the
celery, onion and potato slices; season with salt and pepper to
taste.
• Roll out half of the pastry, slightly thicker than normal, to
fit the size of the casserole. Cover potato layer with the pastry,
cutting two large vents. Pour in water through the vents until
level with the pastry. Layer with the remaining fish, celery,
onion and potato to taste. Cover with top pastry crust and
again cut out two vents. Pour water in vents until level with
pastry.
• Bake pie in a preheated 350F ove
Servings
Ingredients :
1/4 lb Salt pork
1 lb Salmon streak,or fillets
skinned & cut into pieces
2 tbl Flour,all purpose
1/4 cup Celery,chopped
1 tbl Onion,finely chopped
1 x Potato, medium, peeled &
sliced Salt & ground white
pepper
Method :
• Cut salt pork into think strips and spread evenly in the
bottom of a 2 qt casserole. Dredge salmon lightly with flour.
Arrange half the fish on the salt pork. Sprinkle with half of the
celery, onion and potato slices; season with salt and pepper to
taste.
• Roll out half of the pastry, slightly thicker than normal, to
fit the size of the casserole. Cover potato layer with the pastry,
cutting two large vents. Pour in water through the vents until
level with the pastry. Layer with the remaining fish, celery,
onion and potato to taste. Cover with top pastry crust and
again cut out two vents. Pour water in vents until level with
pastry.
• Bake pie in a preheated 350F ove
Lambs' Kidneys Villandry
Yield > 4
Servings
Ingredients :
8 x Lamb Kidneys
200 gm Minced pork or chicken
1 sm Egg yolk
1 pch Quatre-epices
200 gm Pate de foie
4 x Rashers bacon
100 ml Brandy
100 ml Creme fraiche
Method :
• This is a slightly simplified version of a recipe from the
bible of French cookery, Cuisine et vins de France, by
Curnonsky, the French gastronome and bon viveur born in
1872.
• Skin 8 lambs' kidneys, split them in half and core,
keeping the halves in pairs.
• Mix 200 g minced pork or chicken with 1 small egg yolk,
and a pinch of quatre-epices (nutmeg, cloves, cinnamon and
pepper). Have ready 200 g pate de foie. Remove rinds from 4
rashers of bacon and cut them in half.
• Take each pair of kidney halves and put a thick layer
(about 1 cm) of the mince mixture on the inside of one half
and a thick layer of the pate de foie on the other. Sandwich the
stuffed halves together gently, wrap in half a bacon rasher and
secure with one or more toothpicks. Lay the bacon and kidney
parcels in a lightly oiled dish which can go from oven to top of
the stove and bake in a very hot oven for 10-20 minutes or
until cooked through.
• Transfer the parcels to a heated serving dish and put the
baking dish on a hot plate. Deglaze the dish With 100 mL
brandy and boil hard to reduce.
• Thicken with 100 mL creme fraiche or sour cream (or use
evaporated skim milk mixed with a little cornflour), taste and
season if necessary and pour over the kidneys. Serve.
Servings
Ingredients :
8 x Lamb Kidneys
200 gm Minced pork or chicken
1 sm Egg yolk
1 pch Quatre-epices
200 gm Pate de foie
4 x Rashers bacon
100 ml Brandy
100 ml Creme fraiche
Method :
• This is a slightly simplified version of a recipe from the
bible of French cookery, Cuisine et vins de France, by
Curnonsky, the French gastronome and bon viveur born in
1872.
• Skin 8 lambs' kidneys, split them in half and core,
keeping the halves in pairs.
• Mix 200 g minced pork or chicken with 1 small egg yolk,
and a pinch of quatre-epices (nutmeg, cloves, cinnamon and
pepper). Have ready 200 g pate de foie. Remove rinds from 4
rashers of bacon and cut them in half.
• Take each pair of kidney halves and put a thick layer
(about 1 cm) of the mince mixture on the inside of one half
and a thick layer of the pate de foie on the other. Sandwich the
stuffed halves together gently, wrap in half a bacon rasher and
secure with one or more toothpicks. Lay the bacon and kidney
parcels in a lightly oiled dish which can go from oven to top of
the stove and bake in a very hot oven for 10-20 minutes or
until cooked through.
• Transfer the parcels to a heated serving dish and put the
baking dish on a hot plate. Deglaze the dish With 100 mL
brandy and boil hard to reduce.
• Thicken with 100 mL creme fraiche or sour cream (or use
evaporated skim milk mixed with a little cornflour), taste and
season if necessary and pour over the kidneys. Serve.
Lamb Loin Beauharnaise
Yield > 4
Servings
Ingredients :
2 x Lamb loins, cleaned (3 lbs)
Sauce Madere (see recipe)
Bearnaise Sauce (see recipe)
Parsley
Method :
• Prepare Sauce Madere and Bearnaise Sauce. Preheat
oven to 450 or 500F. About 20 minutes before serving time,
sear the lamb loins and then roast in an open roasting pan to
desired doneness, about 10 to 15 minutes. Remove from oven,
arrange in serving dish and cover with 2/3 of the Sauce
Madere.
• Add the remaining Sauce Madere to the Bearnaise Sauce
to make Bearnaise Sauce amd pour a strip atop the Sauce
Madere on the lamb. Garnish with parsley and serve.
• CHE
• MONTROSE, HOUSTON. WINE: CHATEAU
• MOULIN DES CARRUADES, 1974
Servings
Ingredients :
2 x Lamb loins, cleaned (3 lbs)
Sauce Madere (see recipe)
Bearnaise Sauce (see recipe)
Parsley
Method :
• Prepare Sauce Madere and Bearnaise Sauce. Preheat
oven to 450 or 500F. About 20 minutes before serving time,
sear the lamb loins and then roast in an open roasting pan to
desired doneness, about 10 to 15 minutes. Remove from oven,
arrange in serving dish and cover with 2/3 of the Sauce
Madere.
• Add the remaining Sauce Madere to the Bearnaise Sauce
to make Bearnaise Sauce amd pour a strip atop the Sauce
Madere on the lamb. Garnish with parsley and serve.
• CHE
• MONTROSE, HOUSTON. WINE: CHATEAU
• MOULIN DES CARRUADES, 1974
La Gaulette or French-Canadian Ship's Biscuit.
Yield > 2
Dozen
Ingredients :
3 cup Flour
3 tsp Baking powder
1 tsp Salt
1 tsp Sugar
1 1/2 cup Water or skim milk
2/3 cup Vegetable oil
Method :
• Mix the dry ingredients together in a bowl. Make a well
and add the liquids. Stir together just until a ball forms and
lifts from the bowl. Do not overmix. Drop by heaping
tablespoonfuls onto an ungreased cookie sheet and bake in a
preheated 400 F oven for 10 minutes. Serve hot; they are best
fresh and do not keep well.
• Minault family recipe from Roslind Eskelson Minault.
• Weller.
Dozen
Ingredients :
3 cup Flour
3 tsp Baking powder
1 tsp Salt
1 tsp Sugar
1 1/2 cup Water or skim milk
2/3 cup Vegetable oil
Method :
• Mix the dry ingredients together in a bowl. Make a well
and add the liquids. Stir together just until a ball forms and
lifts from the bowl. Do not overmix. Drop by heaping
tablespoonfuls onto an ungreased cookie sheet and bake in a
preheated 400 F oven for 10 minutes. Serve hot; they are best
fresh and do not keep well.
• Minault family recipe from Roslind Eskelson Minault.
• Weller.
Jean Chretien's Tortiere
Yield > 6
Servings
Ingredients :
1 lb Pork, ground
1 x Onion, minced
1 tsp Poultry seasoning
Salt and pepper
1 x Potato - small, cooked & mashed
Pastry,for double-crust pie
Method :
• Combine all ingredients except potato and cover with
water. Simmer for 1-1/2 hours. Drain, reserving the liquid. Add
mashed potato to meat. Pour into uncooked pie shell. Sprinkle
a bit of the liquid over the mixture.
• Cover with pie crust and crimp edges. Cook at 350F for
1/2 hour or until crust is golden.
Servings
Ingredients :
1 lb Pork, ground
1 x Onion, minced
1 tsp Poultry seasoning
Salt and pepper
1 x Potato - small, cooked & mashed
Pastry,for double-crust pie
Method :
• Combine all ingredients except potato and cover with
water. Simmer for 1-1/2 hours. Drain, reserving the liquid. Add
mashed potato to meat. Pour into uncooked pie shell. Sprinkle
a bit of the liquid over the mixture.
• Cover with pie crust and crimp edges. Cook at 350F for
1/2 hour or until crust is golden.
Jerry Orbach's Guiltless Yuletide French Frie
Yield > 4
Servings
Ingredients :
1/3 cup Olive oil
1 x Red chili pepper, seeded &
halved
1 x Green chili pepper, seeded &
halved
1 x Bay leaf
5 lrg Potatoes, sliced into 1/2"
disks
Salt & pepper, to taste
Garlic powder, to taste
1 tbl Paprika
Whole red & green chili
peppers, for garnish
Method :
• OIL (PREPARE THE NIGHT BEFORE SERVING): Pour olive
oil into a measuring cup. Add red and green chili peppers and
bay leaf. Cover cup & refrigerate overnight to flavor oil.
FRENCH FRIES: Preheat oven to 350F. Place potatoes in large
mixing bowl. Season with salt, pepper, garlic powder, and
paprika. Remove peppers and bay leaf from oil. Toss potatoes
with oil. Place in shallow baking pan. Bake for 35-40 minutes
or until golden-brown, turning several times to allow to brown
evenly and to keep from sticking. Transfer to serving platter
and garnish with whole chilies.
Servings
Ingredients :
1/3 cup Olive oil
1 x Red chili pepper, seeded &
halved
1 x Green chili pepper, seeded &
halved
1 x Bay leaf
5 lrg Potatoes, sliced into 1/2"
disks
Salt & pepper, to taste
Garlic powder, to taste
1 tbl Paprika
Whole red & green chili
peppers, for garnish
Method :
• OIL (PREPARE THE NIGHT BEFORE SERVING): Pour olive
oil into a measuring cup. Add red and green chili peppers and
bay leaf. Cover cup & refrigerate overnight to flavor oil.
FRENCH FRIES: Preheat oven to 350F. Place potatoes in large
mixing bowl. Season with salt, pepper, garlic powder, and
paprika. Remove peppers and bay leaf from oil. Toss potatoes
with oil. Place in shallow baking pan. Bake for 35-40 minutes
or until golden-brown, turning several times to allow to brown
evenly and to keep from sticking. Transfer to serving platter
and garnish with whole chilies.
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