Cook the chicken with or without the skin, whichever way you
like it.
6–8 chicken pieces
1⁄2 mug of orange juice
1onion
2 tbsp soy sauce or Worcestershire sauce
2 tbsp tomato purée
1 tsp coriander
1tsp coriander leaf
1tsp sugar
Oil
Butter
Method
1. Take a sheet of kitchen foil big enough to cover the bottom of
a large ovenproof dish with enough foil around the sides to fold
over and make a parcel once the chicken is inside.
2. Warm a little oil in a large frying pan; brown the chicken pieces
on all sides, then transfer to the foil-lined dish.
3. Add some butter to the pan and let it melt and brown to the
point where it’s nearly foaming then put the finely chopped
onion in the pan with the coriander and coriander leaf and fry
for a minute or two until soft but without colour.
4. Add the orange juice, tomato purée, soy (or Worcestershire)
sauce and sugar, stir well and bring to the boil.
5. Pour the sauce over the chicken, cover with the foil and cook on
Gas Mark 3 (170ºC) for about 1 hour, spooning the sauce over
the chicken on the plate at the end.
6. Serve with fried potatoes and green vegetables.
AUBERGINE DIP
Tahini paste is easy enough to find in most supermarkets, but if
you can’t get it for any reason, whiz a small packet of sesame seeds
in a food processor with a few tablespoons of olive oil instead. (You
can also make pretty good – if not authentic – hummus without
tahini paste in a similar way.)
2–3 aubergines
2 cloves of garlic
1 small jar of tahini paste
Lemon juice
Salt & black pepper
Black olives
Mini pitta breads or unflavoured tortilla chips
Method
1. Bake the aubergines in a moderate oven – say, Gas Mark 5
(190ºC) – for 20–30 minutes until they feel like they’re soft
inside.
2. Once they’re cool enough to handle, peel the skins off the
aubergines and pulse them in a blender or food processor with
the crushed garlic, tahini paste and lemon juice to taste.
3. Adjust the seasoning with salt and black pepper, transfer the
dip to a shallow serving bowl and chill in the fridge for at least
a couple of hours.
4. Serve with black olives and pitta bread or plain tortilla chips.
you can’t get it for any reason, whiz a small packet of sesame seeds
in a food processor with a few tablespoons of olive oil instead. (You
can also make pretty good – if not authentic – hummus without
tahini paste in a similar way.)
2–3 aubergines
2 cloves of garlic
1 small jar of tahini paste
Lemon juice
Salt & black pepper
Black olives
Mini pitta breads or unflavoured tortilla chips
Method
1. Bake the aubergines in a moderate oven – say, Gas Mark 5
(190ºC) – for 20–30 minutes until they feel like they’re soft
inside.
2. Once they’re cool enough to handle, peel the skins off the
aubergines and pulse them in a blender or food processor with
the crushed garlic, tahini paste and lemon juice to taste.
3. Adjust the seasoning with salt and black pepper, transfer the
dip to a shallow serving bowl and chill in the fridge for at least
a couple of hours.
4. Serve with black olives and pitta bread or plain tortilla chips.
BAKED FISH IN HORSERADISH SAUCE WITH PARMESAN & PAPRIKA POTATOES
I normally make this with thick, white fresh fish (pollack is ideal)
but because the lovely flavour of the sauce acts as a camouflage for
the cheapest frozen fillets, I sometimes use those as well. (And,
needless to say, at the other end of the scale this recipe works
equally well with fresh tuna or salmon steaks.)
If you don’t have horseradish – or you hate it – use wholegrain
mustard instead.
1 or 2 good-size pieces of fish per person
2–3 tbsp horseradish cream
1–2 tbsp natural yoghurt
2 tsp cornflour
Lemon juice
Potatoes
Fresh Parmesan cheese
Paprika
Oil
Method
1. Wash the fish and arrange in a large ovenproof dish or casserole
(it doesn’t matter if the pieces of fish overlap slightly) while you
preheat the oven to Gas Mark 6 (200ºC).
2. Blend the horseradish, yoghurt and cornflour with plenty of
lemon juice, coat the fish then cover and leave to stand while
you peel the potatoes and dice them into small chunks.
3. Put the potatoes in a large pan of cold water and bring to the
boil in the usual way while you warm some oil in another large
ovenproof dish. Once the water’s boiling, only allow the
potatoes to simmer for about one minute; the chunks are small
and you don’t want them turning to mush.
4. Drain the potatoes and rinse thoroughly in cold water in the
pan, then drain them again and toss them in as much grated
Parmesan and paprika as you like.
5. Bake the potatoes in the hot oil for about 15 minutes at the top
of the oven then put the fish near the bottom of the oven for
about 20 minutes, by which time the potatoes should be
perfectly crisp and golden.
6. Serve with salad, green vegetables or sweetcorn and garnish
with tomatoes sprinkled with chives and vinaigrette.
but because the lovely flavour of the sauce acts as a camouflage for
the cheapest frozen fillets, I sometimes use those as well. (And,
needless to say, at the other end of the scale this recipe works
equally well with fresh tuna or salmon steaks.)
If you don’t have horseradish – or you hate it – use wholegrain
mustard instead.
1 or 2 good-size pieces of fish per person
2–3 tbsp horseradish cream
1–2 tbsp natural yoghurt
2 tsp cornflour
Lemon juice
Potatoes
Fresh Parmesan cheese
Paprika
Oil
Method
1. Wash the fish and arrange in a large ovenproof dish or casserole
(it doesn’t matter if the pieces of fish overlap slightly) while you
preheat the oven to Gas Mark 6 (200ºC).
2. Blend the horseradish, yoghurt and cornflour with plenty of
lemon juice, coat the fish then cover and leave to stand while
you peel the potatoes and dice them into small chunks.
3. Put the potatoes in a large pan of cold water and bring to the
boil in the usual way while you warm some oil in another large
ovenproof dish. Once the water’s boiling, only allow the
potatoes to simmer for about one minute; the chunks are small
and you don’t want them turning to mush.
4. Drain the potatoes and rinse thoroughly in cold water in the
pan, then drain them again and toss them in as much grated
Parmesan and paprika as you like.
5. Bake the potatoes in the hot oil for about 15 minutes at the top
of the oven then put the fish near the bottom of the oven for
about 20 minutes, by which time the potatoes should be
perfectly crisp and golden.
6. Serve with salad, green vegetables or sweetcorn and garnish
with tomatoes sprinkled with chives and vinaigrette.
GOOSEBERRY FOOL
This is so easy it’s embarrassing, but who cares? When you’ve
already made two other courses (almost) from scratch, you don’t
need an excuse for anything. (Use another type of tinned fruit –
rhubarb, for instance – if you don’t like gooseberries, and sweeten
the fool with an extra tablespoon of caster sugar if you like.)
2 tins of gooseberries in natural juice or syrup
1 large carton of ready-made custard
1 large carton of double cream
2 tsp vanilla extract
1 heaped tbsp caster sugar
Method
1. Purée the fruit in a blender or food processor with about half
the juice or syrup from the tin, then put the fruit in a large bowl
with the custard and mix well.
2. Whip the double cream in another bowl until it’s firm enough
to hold its shape and stand up in stiff peaks, then combine
thoroughly with the gooseberries and custard, adding the
vanilla extract and sugar according to taste.
3. Divide into individual glasses or bowls and chill in the fridge for
at least two hours.
already made two other courses (almost) from scratch, you don’t
need an excuse for anything. (Use another type of tinned fruit –
rhubarb, for instance – if you don’t like gooseberries, and sweeten
the fool with an extra tablespoon of caster sugar if you like.)
2 tins of gooseberries in natural juice or syrup
1 large carton of ready-made custard
1 large carton of double cream
2 tsp vanilla extract
1 heaped tbsp caster sugar
Method
1. Purée the fruit in a blender or food processor with about half
the juice or syrup from the tin, then put the fruit in a large bowl
with the custard and mix well.
2. Whip the double cream in another bowl until it’s firm enough
to hold its shape and stand up in stiff peaks, then combine
thoroughly with the gooseberries and custard, adding the
vanilla extract and sugar according to taste.
3. Divide into individual glasses or bowls and chill in the fridge for
at least two hours.
STRAWBERRIES & CREAM SPONGE
Most basic creamed cake mixtures can be made using this easy allin-
one method, although it sometimes pays to follow the usual
steps – i.e. beating the butter and sugar together till pale and fluffy
then adding the eggs very gradually – especially if you’re working
with a larger quantity of ingredients and you want a guaranteed
perfect result. But with fresh strawberries and cream you can get
away with the soft option here, no question.
4 oz (100 g) butter or margarine
4 oz (100 g) caster sugar
4 oz (100 g) self-raising flour
1 teaspoon of baking powder
2 eggs
Fresh strawberries
Double cream
Icing sugar
Method
1. Grease and base line two sandwich tins (approx 7 in/18 cm)
and preheat the oven to Gas Mark 3–4 (170–180ºC).
2. Put the flour, baking powder, butter, sugar and eggs in a large
bowl and beat thoroughly together for about 1 minute,
preferably using an electric hand whisk.
3. Divide the mixture evenly between the two prepared cake tins
and bake in the centre of the oven (or centre and lower middle
if you can’t fit both tins on the same shelf ) for about 30
minutes, until the cakes are golden on top and springy to the
touch.
4. Allow to cool completely while you wash, dry and cut the
strawberries into halves or quarters. Add a couple of teaspoons
of sugar to the double cream and whip till just thick and firm
enough; if the cream looks holey you’ve gone too far.
5. Sandwich the sponges together with a mixture of the chopped
strawberries and cream and top the cake with more of the same.
Dust with icing sugar to finish.
Tip
Save the paper wrappers from blocks of butter, margarine
and lard and use to grease oven trays and cake tins.
one method, although it sometimes pays to follow the usual
steps – i.e. beating the butter and sugar together till pale and fluffy
then adding the eggs very gradually – especially if you’re working
with a larger quantity of ingredients and you want a guaranteed
perfect result. But with fresh strawberries and cream you can get
away with the soft option here, no question.
4 oz (100 g) butter or margarine
4 oz (100 g) caster sugar
4 oz (100 g) self-raising flour
1 teaspoon of baking powder
2 eggs
Fresh strawberries
Double cream
Icing sugar
Method
1. Grease and base line two sandwich tins (approx 7 in/18 cm)
and preheat the oven to Gas Mark 3–4 (170–180ºC).
2. Put the flour, baking powder, butter, sugar and eggs in a large
bowl and beat thoroughly together for about 1 minute,
preferably using an electric hand whisk.
3. Divide the mixture evenly between the two prepared cake tins
and bake in the centre of the oven (or centre and lower middle
if you can’t fit both tins on the same shelf ) for about 30
minutes, until the cakes are golden on top and springy to the
touch.
4. Allow to cool completely while you wash, dry and cut the
strawberries into halves or quarters. Add a couple of teaspoons
of sugar to the double cream and whip till just thick and firm
enough; if the cream looks holey you’ve gone too far.
5. Sandwich the sponges together with a mixture of the chopped
strawberries and cream and top the cake with more of the same.
Dust with icing sugar to finish.
Tip
Save the paper wrappers from blocks of butter, margarine
and lard and use to grease oven trays and cake tins.
EGG & BACON SALAD
1 packet of streaky bacon (1⁄2 lb/250 g)
4 eggs, hard-boiled
1 bunch of spring onions
1 iceberg lettuce
2 radishes
4 tbsp vinegar
4 tsp sugar
Parsley
Sesame seeds
Oil
Salt & pepper
Method
1. Hard-boil the eggs in the usual way while you snip the bacon
into smallish pieces and fry in a large pan till crisp and golden.
2. Remove the bacon from the pan with a slotted spoon and leave
to cool quickly on a large plate. (Cool the cooked hard-boiled
eggs in cold water.)
3. Fry the chopped spring onions and a handful of sesame seeds
in the same oil, adding a little more oil or a tablespoon of butter
if you think the pan’s too dry, then cook for a couple of minutes
till the onions are slightly soft.
4. Stir in the vinegar and sugar with a couple of tablespoons of
water and bring to the boil.
5. Take the pan off the heat as soon as the liquid boils; pour the
contents into another container and leave to cool.
6. Meanwhile, wash and shred the lettuce and mix with the finely
sliced radishes in a salad bowl.
7. Add the bacon to the salad bowl and pour over the cooled
onion dressing. Top with the chopped hard-boiled eggs,
sprinkle with parsley and season with salt and pepper.
4 eggs, hard-boiled
1 bunch of spring onions
1 iceberg lettuce
2 radishes
4 tbsp vinegar
4 tsp sugar
Parsley
Sesame seeds
Oil
Salt & pepper
Method
1. Hard-boil the eggs in the usual way while you snip the bacon
into smallish pieces and fry in a large pan till crisp and golden.
2. Remove the bacon from the pan with a slotted spoon and leave
to cool quickly on a large plate. (Cool the cooked hard-boiled
eggs in cold water.)
3. Fry the chopped spring onions and a handful of sesame seeds
in the same oil, adding a little more oil or a tablespoon of butter
if you think the pan’s too dry, then cook for a couple of minutes
till the onions are slightly soft.
4. Stir in the vinegar and sugar with a couple of tablespoons of
water and bring to the boil.
5. Take the pan off the heat as soon as the liquid boils; pour the
contents into another container and leave to cool.
6. Meanwhile, wash and shred the lettuce and mix with the finely
sliced radishes in a salad bowl.
7. Add the bacon to the salad bowl and pour over the cooled
onion dressing. Top with the chopped hard-boiled eggs,
sprinkle with parsley and season with salt and pepper.
SAUSAGES & WARM POTATO SALAD
This main course would work just as well with gammon steaks or
a joint of bacon, roasted or boiled and cut into thick slices, instead
of sausages.
Good, thick sausages (min. 70% meat – say 2 per person)
4 medium-sized potatoes
4 eggs, hard-boiled
1 red onion
1 clove of garlic
1 red pepper (or any other colour will do if you don’t have red)
Chives
Parsley
2 tbsp vinegar (preferably cider or white wine vinegar)
2 tbsp lemon juice
1 tsp Dijon mustard
Salt & black pepper
Method
1. Prick the sausages and cook them in the oven in a large greased
dish on Gas Mark 6 (200ºC) for about half an hour, or until
they’re a dark golden brown.
2. Meanwhile, boil potatoes in the usual way, preferably in their
skins, and hard-boil the eggs (start in cold water, bring to the
boil and simmer gently for 10 minutes).
3. With the sausages in the oven and the potatoes and eggs
cooking, wash, de-seed and chop the pepper, finely chop the red
onion, crush the garlic and make a dressing with the vinegar,
lemon juice and mustard by mixing them all together in a cup.
4. Cut the potatoes and eggs into large chunks while everything
is still very warm.
5. Put potatoes and eggs in a salad bowl then add the dressing,
chopped pepper, finely chopped onion and crushed garlic and
gently mix together.
6. Sprinkle with chives, parsley, salt and black pepper; serve with
the sausages and warm sweetcorn or cold tomatoes cut into
wedges.
a joint of bacon, roasted or boiled and cut into thick slices, instead
of sausages.
Good, thick sausages (min. 70% meat – say 2 per person)
4 medium-sized potatoes
4 eggs, hard-boiled
1 red onion
1 clove of garlic
1 red pepper (or any other colour will do if you don’t have red)
Chives
Parsley
2 tbsp vinegar (preferably cider or white wine vinegar)
2 tbsp lemon juice
1 tsp Dijon mustard
Salt & black pepper
Method
1. Prick the sausages and cook them in the oven in a large greased
dish on Gas Mark 6 (200ºC) for about half an hour, or until
they’re a dark golden brown.
2. Meanwhile, boil potatoes in the usual way, preferably in their
skins, and hard-boil the eggs (start in cold water, bring to the
boil and simmer gently for 10 minutes).
3. With the sausages in the oven and the potatoes and eggs
cooking, wash, de-seed and chop the pepper, finely chop the red
onion, crush the garlic and make a dressing with the vinegar,
lemon juice and mustard by mixing them all together in a cup.
4. Cut the potatoes and eggs into large chunks while everything
is still very warm.
5. Put potatoes and eggs in a salad bowl then add the dressing,
chopped pepper, finely chopped onion and crushed garlic and
gently mix together.
6. Sprinkle with chives, parsley, salt and black pepper; serve with
the sausages and warm sweetcorn or cold tomatoes cut into
wedges.
COOL CUCUMBER SOUP Fresh Taste
Needless to say, the flavour of the soup is greatly improved if you
make it with real home-made chicken stock, as opposed to using
a stock cube. On the other hand, you get a much prettier shade of
green if you add a very few drops of green food colouring to the
soup at the end.
2 large cucumbers
1 small onion
1 pint (600 ml) warm milk
1⁄2 pint (300 ml) chicken stock (1 stock cube)
1 tbsp plain flour
1⁄2 tsp nutmeg
Salt & pepper
Butter
1 small carton of single cream
Mint or parsley
Method
1. Peel and halve the cucumbers, scoop out the seedy bit in the
middle and chop the cucumbers into chunks; also peel and
roughly chop the onion.
2. Melt some butter in a large saucepan then fry the cucumber
and onion for a few minutes before adding the flour and
cooking for another minute, stirring all the time.
3. Take the pan off the heat while you warm the milk in another
saucepan – or in a bowl in the microwave – and make 1⁄2 pint
(300 ml) of stock with 1 stock cube in a measuring jug, adding
the nutmeg and seasoning to the hot stock. (If you’re using
fresh stock there’s no need to warm it first, just make sure it’s
thawed properly if you’ve taken it from the freezer.)
4. Gradually pour the stock into the pan with the cucumbers and
onion, followed by the warm milk, then put the pan over a
moderate heat and bring to the boil, stirring continuously.
5. Turn the heat right down and simmer gently for about 20
minutes.
6. Allow the soup to cool for a few minutes then purée in a
blender or food processor, adjusting the seasoning and adding
a few drops of green food colouring if liked.
7. Chill the soup in the fridge for at least two hours; serve with a
swirl of single cream if you have it and sprinkle with mint or
parsley.
make it with real home-made chicken stock, as opposed to using
a stock cube. On the other hand, you get a much prettier shade of
green if you add a very few drops of green food colouring to the
soup at the end.
2 large cucumbers
1 small onion
1 pint (600 ml) warm milk
1⁄2 pint (300 ml) chicken stock (1 stock cube)
1 tbsp plain flour
1⁄2 tsp nutmeg
Salt & pepper
Butter
1 small carton of single cream
Mint or parsley
Method
1. Peel and halve the cucumbers, scoop out the seedy bit in the
middle and chop the cucumbers into chunks; also peel and
roughly chop the onion.
2. Melt some butter in a large saucepan then fry the cucumber
and onion for a few minutes before adding the flour and
cooking for another minute, stirring all the time.
3. Take the pan off the heat while you warm the milk in another
saucepan – or in a bowl in the microwave – and make 1⁄2 pint
(300 ml) of stock with 1 stock cube in a measuring jug, adding
the nutmeg and seasoning to the hot stock. (If you’re using
fresh stock there’s no need to warm it first, just make sure it’s
thawed properly if you’ve taken it from the freezer.)
4. Gradually pour the stock into the pan with the cucumbers and
onion, followed by the warm milk, then put the pan over a
moderate heat and bring to the boil, stirring continuously.
5. Turn the heat right down and simmer gently for about 20
minutes.
6. Allow the soup to cool for a few minutes then purée in a
blender or food processor, adjusting the seasoning and adding
a few drops of green food colouring if liked.
7. Chill the soup in the fridge for at least two hours; serve with a
swirl of single cream if you have it and sprinkle with mint or
parsley.
ORANGE JELLY CHEESECAKE
Serves 4–6
1 orange jelly
1⁄2 lb (300 g) tub of soft cream cheese
2 tbsp Greek yoghurt, natural yoghurt or crème fraîche
8 large digestive biscuits
2 oz (50 g) butter
1 small tin mandarin segments
Method
1. Melt the butter in a saucepan, add the crushed digestive biscuits
and blend together. Press the mixture into a lightly greased,
loose-bottomed, round cake tin about 8 in (20 cm) across.
2. Put the jelly in a measuring jug with 1⁄2 pint (approximately
250 ml) of boiling water and stir for a few minutes until
dissolved. Don’t top up with cold water in the usual way; add 2 or
3 ice cubes to cool the jelly down quickly, then leave it to stand
for about 20 minutes. (If you don’t have any ice just leave the
jelly to stand in a cool place for a few minutes longer.)
3. Put the cream cheese in a large mixing bowl with the cool jelly
and yoghurt (or crème fraîche) and beat it all together with an
electric hand whisk for half a minute until smooth.
4. Spread the filling evenly over the biscuit base and leave to set
in the fridge for at least 1 hour.
5. Decorate the top of the cheesecake with the mandarin
segments and serve with cream if you have it.
1 orange jelly
1⁄2 lb (300 g) tub of soft cream cheese
2 tbsp Greek yoghurt, natural yoghurt or crème fraîche
8 large digestive biscuits
2 oz (50 g) butter
1 small tin mandarin segments
Method
1. Melt the butter in a saucepan, add the crushed digestive biscuits
and blend together. Press the mixture into a lightly greased,
loose-bottomed, round cake tin about 8 in (20 cm) across.
2. Put the jelly in a measuring jug with 1⁄2 pint (approximately
250 ml) of boiling water and stir for a few minutes until
dissolved. Don’t top up with cold water in the usual way; add 2 or
3 ice cubes to cool the jelly down quickly, then leave it to stand
for about 20 minutes. (If you don’t have any ice just leave the
jelly to stand in a cool place for a few minutes longer.)
3. Put the cream cheese in a large mixing bowl with the cool jelly
and yoghurt (or crème fraîche) and beat it all together with an
electric hand whisk for half a minute until smooth.
4. Spread the filling evenly over the biscuit base and leave to set
in the fridge for at least 1 hour.
5. Decorate the top of the cheesecake with the mandarin
segments and serve with cream if you have it.
MISTRAL a new type of taste.
"We MISTRAL" physiognomy of the city of Seattle is a city of the IT business and sports equipment which is located on the west coast of the United States. Pacific Seafood is an important source of the world.
The reputation of the chef David Bouley Chef William Belikis American doctoral students for the world famous French cuisine. Who's been honored as a Rising Star Chef of The Year in recent years, the United States and Mistral Seattle has been praised by Zagat Survey (which CNN accepted as a guide to restaurants, the best of America) by the event. The Mistral is a good one at the 2004 America's Top 10 Restaurant.
And with honors makes Melissa Sopaphan Wadi business people who are regular customers of the Mistral Seattle fond of the taste of food even contact and asked to open a branch in London as a successful chef William Belikis team. Another four people were released MISTRAL BANGKOK. to a luxury restaurant with all the states.
The principle of this was given by William to be a chef in the French Nouvelle Cuisine Restaurant, a modern French cooking. Regardless of the ingredients that are most important food of the world. The food was delicious, from the freshness of the ingredients. The amount of food that is suitably And, most importantly, more nutritious food to eat for the taste alone. Which he considered "the joy of eating real food".
Menu of each meal is based on material available at that time. Methods of presenting the menu is the "Chef Surprise Tasting Menu" which may be exotic pig that we had come from the chef will ask customers to give food or not before you get a menu that was. be prepared to the satisfaction and budget. To the point of wine from around the world to match each dish with a slightly Patrik Hymer mailing Fournier young agent is important. The daily menu is Full Courses begin the first of Amuse Bouche plate to the Soup, Main Course, Selected Cheeses and desserts to 6 Courses. It is priced from 3,000 baht to 9,000 baht, the price is inclusive and does not include wine.
Food in each meal usually begins with Colbert Hotel Anaheim General Laurent & Perrier cold drinks, starters. Followed by food from the Alaska Sea Scallop with the sweet smell of the fresh scent of a first course
Japanese Fluke firm white fish fillets, cut into rectangular pieces spanning from the Sea of Japan. Serve in soup, eggs and onion and gently extracted. Sunchoke (a kind of underground vegetables), and vanilla. Serve with white wine Dry wine is La Segreta icy blonde with a taste of Italy, especially for fish.
Hamashi yellow tail fish fry cooked in Japan as well. Mix beef with wild mushrooms and sweet carrots with olive oil.
Pacific Tai Tai fish cooked in the pan hot enough. Provencale sauce flavored with orange flavor with oil of sweet basil.
Foie Gras, French fries cooked fresh from the outside and soft in Top with apple slices baked. Dice the meat and sliced green apples with a lentil dish that is served with a sweet wine, sweet wine Tokaji Year 1995 is a golden yellow color of Hungary.
Young Lamb rib meat is soft, thick sheep from Australia. Grill until cooked onion outside. The meat is still pink and juicy. Served on a potato skin and wine sauce. And a bouquet of fresh rosemary. This dish is served with red wine with excellent flavor Pahlmeyer 2001.
The Cheese served on a variety of cheese that are selected from the French as St. Nectaire, Beaufort, Epoisses, and Cradle Mountain Deep Blue, which I sort of flavor from mild to the most concentrated flavor. I will end it with dessert, the Strawberry Mille Feuilles, a sheet of dough stuffed with a thin layer of overlapping slices with fresh cream and fresh berries Straw. Slightly sweet and fragrant.
This is a sample called "Course Menu Perfection" as a form of new services. That provides sensitive. I just found that only one MISTRAL BANGKOK.
There are only eight seats. And cook each dish is carefully and specifically. The customer must call in advance to reserve a seat at the Chef William will be able to make up the same way that he was impressed with all of it.
And with honors makes Melissa Sopaphan Wadi business people who are regular customers of the Mistral Seattle fond of the taste of food even contact and asked to open a branch in London as a successful chef William Belikis team. Another four people were released MISTRAL BANGKOK. to a luxury restaurant with all the states.
Menu of each meal is based on material available at that time. Methods of presenting the menu is the "Chef Surprise Tasting Menu" which may be exotic pig that we had come from the chef will ask customers to give food or not before you get a menu that was. be prepared to the satisfaction and budget. To the point of wine from around the world to match each dish with a slightly Patrik Hymer mailing Fournier young agent is important. The daily menu is Full Courses begin the first of Amuse Bouche plate to the Soup, Main Course, Selected Cheeses and desserts to 6 Courses. It is priced from 3,000 baht to 9,000 baht, the price is inclusive and does not include wine.
Japanese Fluke firm white fish fillets, cut into rectangular pieces spanning from the Sea of Japan. Serve in soup, eggs and onion and gently extracted. Sunchoke (a kind of underground vegetables), and vanilla. Serve with white wine Dry wine is La Segreta icy blonde with a taste of Italy, especially for fish.
Hamashi yellow tail fish fry cooked in Japan as well. Mix beef with wild mushrooms and sweet carrots with olive oil.
Foie Gras, French fries cooked fresh from the outside and soft in Top with apple slices baked. Dice the meat and sliced green apples with a lentil dish that is served with a sweet wine, sweet wine Tokaji Year 1995 is a golden yellow color of Hungary.
The Cheese served on a variety of cheese that are selected from the French as St. Nectaire, Beaufort, Epoisses, and Cradle Mountain Deep Blue, which I sort of flavor from mild to the most concentrated flavor. I will end it with dessert, the Strawberry Mille Feuilles, a sheet of dough stuffed with a thin layer of overlapping slices with fresh cream and fresh berries Straw. Slightly sweet and fragrant.
This is a sample called "Course Menu Perfection" as a form of new services. That provides sensitive. I just found that only one MISTRAL BANGKOK.
MEDALLIONS OF LAMB IN RED WINE SAUCE
2 lb+ (1.5 kg) lamb neck fillet
1 red onion
Mushrooms
1⁄2 bottle red wine (or 1 whole small bottle)
Olive oil
Butter
Cornflour
Tomato purée
Garlic purée
Method
1. Cut the lamb neck fillet into thick medallions about 11⁄2 in (3
cm) thick.
2. Warm oil in a large, deep-sided pan, turn the heat up and
quickly fry the lamb, browning on all sides.
3. Turn the heat down, strain the liquid out of the pan, replace
with a couple of spoonfuls of fresh oil and some butter then
add the finely chopped mushrooms and onion and cook gently
for a few more minutes.
4. When the onions and butter are soft, pour the wine into the
pan, stir well, cover the pan with a lid and simmer very gently
for at least 1–11⁄2 hours.
5. As soon as the lamb is tender turn the heat up and let the wine
stock in the pan boil rapidly for a few minutes to reduce the
liquid.
6. Dissolve a couple of teaspoons of cornflour in a small bowl
with a teaspoon of cold water then mix in a dessertspoonful
each of tomato and garlic purée and add about two
dessertspoonfuls of hot liquid from the pan.
7. Turn the heat right down again, add the cornflour mixture to
the pan, stir well and simmer for a couple of minutes.
8. Serve with any kind of potatoes and green vegetables.
1 red onion
Mushrooms
1⁄2 bottle red wine (or 1 whole small bottle)
Olive oil
Butter
Cornflour
Tomato purée
Garlic purée
Method
1. Cut the lamb neck fillet into thick medallions about 11⁄2 in (3
cm) thick.
2. Warm oil in a large, deep-sided pan, turn the heat up and
quickly fry the lamb, browning on all sides.
3. Turn the heat down, strain the liquid out of the pan, replace
with a couple of spoonfuls of fresh oil and some butter then
add the finely chopped mushrooms and onion and cook gently
for a few more minutes.
4. When the onions and butter are soft, pour the wine into the
pan, stir well, cover the pan with a lid and simmer very gently
for at least 1–11⁄2 hours.
5. As soon as the lamb is tender turn the heat up and let the wine
stock in the pan boil rapidly for a few minutes to reduce the
liquid.
6. Dissolve a couple of teaspoons of cornflour in a small bowl
with a teaspoon of cold water then mix in a dessertspoonful
each of tomato and garlic purée and add about two
dessertspoonfuls of hot liquid from the pan.
7. Turn the heat right down again, add the cornflour mixture to
the pan, stir well and simmer for a couple of minutes.
8. Serve with any kind of potatoes and green vegetables.
TUNA PÂTÉ
1 large tin of tuna
4 oz (100 g) butter
4 tbsp soft cream cheese or Quark
Lemon juice
Salt & pepper
Method
1. Put the butter in a bowl and beat until creamy (use a small
hand whisk if you find it easier).
2. Add the rest of the ingredients and beat again to make a (fairly)
smooth pâté.
3. Chill the pâté in the fridge for at least an hour; serve with small
triangles of toast, crusts removed, and garnish with cucumber
slices and tomato wedges.
4 oz (100 g) butter
4 tbsp soft cream cheese or Quark
Lemon juice
Salt & pepper
Method
1. Put the butter in a bowl and beat until creamy (use a small
hand whisk if you find it easier).
2. Add the rest of the ingredients and beat again to make a (fairly)
smooth pâté.
3. Chill the pâté in the fridge for at least an hour; serve with small
triangles of toast, crusts removed, and garnish with cucumber
slices and tomato wedges.
ORANGES IN CARAMEL
As a rough guide, allow one orange per person plus one extra, and
if you’ve got one of those little zester things that takes the rind off
oranges and lemons in super-thin strips, use that; otherwise cut
the rind into very fine strips with a sharp knife.
8 oranges
1⁄2 pint (300 ml) water
1⁄2 lb (225 g) sugar (white or soft brown)
Rind of one orange pared into thin strips
1⁄2 glass of sherry
1 tsp cinnamon
Method
1. Wash one orange in warm water and pare the rind into strips.
2. Peel the remaining oranges and make sure all the white pith is
removed.
3. Slice the oranges into rounds, carefully picking out any pips (if
there are any) and put the orange slices in a cut-glass bowl.
4. Put the water and sugar in a fairly large saucepan and heat gently
and slowly for a few minutes until all the sugar has dissolved.
5. Once you’re sure the sugar has dissolved completely, turn the
heat up and let the liquid boil quite rapidly until you’ve got a
golden brown syrup. (Don’t overdo it though; the syrup can go
from a perfect dark brown to burnt black in a few seconds.)
6. Remove the syrup from the heat and allow to cool for about
20 minutes.
7. Sprinkle the oranges with sherry and cinnamon then pour the
syrup over the fruit and top with the strips of orange rind.
8. Cover the bowl with a plate and leave to stand at room
temperature, or refrigerate.
if you’ve got one of those little zester things that takes the rind off
oranges and lemons in super-thin strips, use that; otherwise cut
the rind into very fine strips with a sharp knife.
8 oranges
1⁄2 pint (300 ml) water
1⁄2 lb (225 g) sugar (white or soft brown)
Rind of one orange pared into thin strips
1⁄2 glass of sherry
1 tsp cinnamon
Method
1. Wash one orange in warm water and pare the rind into strips.
2. Peel the remaining oranges and make sure all the white pith is
removed.
3. Slice the oranges into rounds, carefully picking out any pips (if
there are any) and put the orange slices in a cut-glass bowl.
4. Put the water and sugar in a fairly large saucepan and heat gently
and slowly for a few minutes until all the sugar has dissolved.
5. Once you’re sure the sugar has dissolved completely, turn the
heat up and let the liquid boil quite rapidly until you’ve got a
golden brown syrup. (Don’t overdo it though; the syrup can go
from a perfect dark brown to burnt black in a few seconds.)
6. Remove the syrup from the heat and allow to cool for about
20 minutes.
7. Sprinkle the oranges with sherry and cinnamon then pour the
syrup over the fruit and top with the strips of orange rind.
8. Cover the bowl with a plate and leave to stand at room
temperature, or refrigerate.
CHICKEN LIVER PÂTÉ
Another good one for making well in advance and leaving in the
fridge till you need it. Add a teaspoonful of mustard or Tabasco
sauce to the bowl at step 3 to give the pâté a bit of a kick.
1⁄2 lb (225 g) chicken livers
1 onion
2 cloves of garlic
2 tsp thyme
2 tbsp butter
1⁄2 small glass of sherry or brandy
2 tbsp single cream
Method
1. Clean and cut the livers into small pieces, removing any skin
or fatty bits then peel and finely chop the onion and crush the
garlic.
2. Melt 1 tbsp butter in a large saucepan, add the liver, onion,
garlic and thyme, and fry for about 5 minutes then turn the
heat down, cover with a lid and cook gently for another 5
minutes.
3. Transfer everything to a large mixing bowl with a slotted spoon
in order to leave most of the liquid behind in the pan.
4. Blend on the lowest speed setting for a minute, adding a fresh
bit of butter (about 1 tbsp) with the sherry and cream and then
blend for a few seconds more.
5. Put the pâté into a small casserole dish, or six small ramekins,
and chill in the fridge for about an hour. Eat within four days.
fridge till you need it. Add a teaspoonful of mustard or Tabasco
sauce to the bowl at step 3 to give the pâté a bit of a kick.
1⁄2 lb (225 g) chicken livers
1 onion
2 cloves of garlic
2 tsp thyme
2 tbsp butter
1⁄2 small glass of sherry or brandy
2 tbsp single cream
Method
1. Clean and cut the livers into small pieces, removing any skin
or fatty bits then peel and finely chop the onion and crush the
garlic.
2. Melt 1 tbsp butter in a large saucepan, add the liver, onion,
garlic and thyme, and fry for about 5 minutes then turn the
heat down, cover with a lid and cook gently for another 5
minutes.
3. Transfer everything to a large mixing bowl with a slotted spoon
in order to leave most of the liquid behind in the pan.
4. Blend on the lowest speed setting for a minute, adding a fresh
bit of butter (about 1 tbsp) with the sherry and cream and then
blend for a few seconds more.
5. Put the pâté into a small casserole dish, or six small ramekins,
and chill in the fridge for about an hour. Eat within four days.
BEEF STROGANOFF
Beef Stroganoff is traditionally made with fillet steak but you can
use cheaper cuts of meat; all you need to do is cook the meat for
longer.
11⁄2–2 lb (roughly 1 kg) steak
1 medium onion
1⁄2 lb (225 g) button mushrooms
1 tsp mustard (preferably Dijon but French would do)
1 small (5 fl oz/150 ml) carton of single cream
2 tbsp sherry or brandy
Parsley
Butter
Oil
Salt & pepper
Method
1. Heat some oil in a large frying pan; cut the steak into fine strips
(straight from the packet, don’t wash it), sprinkle with a little
salt and pepper and quick-fry for a minute to seal the meat on
all sides before turning the heat right down and simmering very
gently for about half an hour.
2. Add a good lump of butter to the pan and fry the finely
chopped onions until soft and golden, then add the sliced
mushrooms and cook for another 2 or 3 minutes.
3. Stir in the mustard with the brandy (or sherry) and cream, and
warm through very gently to stop the cream curdling for 5–10
minutes.
4. Sprinkle with plenty of parsley and serve with plain boiled rice
and salad.
use cheaper cuts of meat; all you need to do is cook the meat for
longer.
11⁄2–2 lb (roughly 1 kg) steak
1 medium onion
1⁄2 lb (225 g) button mushrooms
1 tsp mustard (preferably Dijon but French would do)
1 small (5 fl oz/150 ml) carton of single cream
2 tbsp sherry or brandy
Parsley
Butter
Oil
Salt & pepper
Method
1. Heat some oil in a large frying pan; cut the steak into fine strips
(straight from the packet, don’t wash it), sprinkle with a little
salt and pepper and quick-fry for a minute to seal the meat on
all sides before turning the heat right down and simmering very
gently for about half an hour.
2. Add a good lump of butter to the pan and fry the finely
chopped onions until soft and golden, then add the sliced
mushrooms and cook for another 2 or 3 minutes.
3. Stir in the mustard with the brandy (or sherry) and cream, and
warm through very gently to stop the cream curdling for 5–10
minutes.
4. Sprinkle with plenty of parsley and serve with plain boiled rice
and salad.
CHEESY POTATO BAKE
If you’re making the beef in beer from scratch on the night, put
the Cheesy Potato Bake in the oven once the beef has been cooking
for an hour. If you’re reheating the beef, the potato bake will need
to go in at the same time.
Potatoes (at least 1 large per person)
Cheddar cheese
Parmesan
Milk
1⁄2 small carton of single cream
Nutmeg
Salt & pepper
Method
1. Wash, peel and thinly slice as many potatoes as you think you
need for the number of people you’re feeding, and if in doubt
do too much; leftover Cheesy Potato Bake can be reheated in
the microwave later on.
2. Layer the potatoes with grated cheese and a sprinkling of
nutmeg and seasoning in a deep-sided casserole dish, starting
with potatoes and finishing with a topping of cheese. (Use
more Cheddar or fresh, grated Parmesan if you have it.)
3. Pour milk into the casserole dish to about halfway up the
potatoes and don’t swamp it. (Add 1⁄2 a small carton of cream
to the milk if you like.)
4. Cover the casserole dish with foil, shiny side inwards, and bake
in the oven on Gas Mark 3 (160ºC) for about 1 hour.
5. Remove the foil, turn the oven up to Gas Mark 6 (220ºC) and
cook for another 20–30 minutes until the topping is crisp and
golden. If the potatoes aren’t quite soft enough by the time the
beef is ready, remove the beef from the oven and keep warm on
the top then cover the potatoes with the foil again, turn the
oven up to the highest setting and cook for another 10 minutes.
6. Approximately 10 minutes before the end of the cooking time
steam or simmer fresh broccoli, French beans, Savoy cabbage or
spring greens.
the Cheesy Potato Bake in the oven once the beef has been cooking
for an hour. If you’re reheating the beef, the potato bake will need
to go in at the same time.
Potatoes (at least 1 large per person)
Cheddar cheese
Parmesan
Milk
1⁄2 small carton of single cream
Nutmeg
Salt & pepper
Method
1. Wash, peel and thinly slice as many potatoes as you think you
need for the number of people you’re feeding, and if in doubt
do too much; leftover Cheesy Potato Bake can be reheated in
the microwave later on.
2. Layer the potatoes with grated cheese and a sprinkling of
nutmeg and seasoning in a deep-sided casserole dish, starting
with potatoes and finishing with a topping of cheese. (Use
more Cheddar or fresh, grated Parmesan if you have it.)
3. Pour milk into the casserole dish to about halfway up the
potatoes and don’t swamp it. (Add 1⁄2 a small carton of cream
to the milk if you like.)
4. Cover the casserole dish with foil, shiny side inwards, and bake
in the oven on Gas Mark 3 (160ºC) for about 1 hour.
5. Remove the foil, turn the oven up to Gas Mark 6 (220ºC) and
cook for another 20–30 minutes until the topping is crisp and
golden. If the potatoes aren’t quite soft enough by the time the
beef is ready, remove the beef from the oven and keep warm on
the top then cover the potatoes with the foil again, turn the
oven up to the highest setting and cook for another 10 minutes.
6. Approximately 10 minutes before the end of the cooking time
steam or simmer fresh broccoli, French beans, Savoy cabbage or
spring greens.
CHOCOLATE MOUSSE
This chocolate mousse is as easy as it gets, but because it needs to
be chilled for a couple of hours you could make this the night
before too.
Serves 4–6
8 oz (225 g) plain chocolate
4 eggs
1 tbsp instant coffee dissolved in 4 tbsp boiling water
1 tbsp sherry or brandy
1 level tbsp icing sugar
Method
1. Dissolve the coffee in the boiling water.
2. Break the chocolate into pieces and melt in a bowl over a
saucepan of boiling water with the coffee and sherry, stirring
occasionally while you separate the eggs.
3. Once the chocolate mixture is completely smooth remove from
the heat and leave to cool for a minute before you beat the egg
yolks into the mixture.
4. Whisk the egg whites in a separate bowl until stiff; add the
icing sugar then whisk for another minute until stiff enough to
stand up in peaks.
5. Fold the beaten egg whites into the chocolate mixture and
spoon into small glass bowls or ramekins.
6. Chill for at least 3 hours then dust with icing sugar (mixed with
cocoa powder if you’ve got it) and serve with thick cream.
be chilled for a couple of hours you could make this the night
before too.
Serves 4–6
8 oz (225 g) plain chocolate
4 eggs
1 tbsp instant coffee dissolved in 4 tbsp boiling water
1 tbsp sherry or brandy
1 level tbsp icing sugar
Method
1. Dissolve the coffee in the boiling water.
2. Break the chocolate into pieces and melt in a bowl over a
saucepan of boiling water with the coffee and sherry, stirring
occasionally while you separate the eggs.
3. Once the chocolate mixture is completely smooth remove from
the heat and leave to cool for a minute before you beat the egg
yolks into the mixture.
4. Whisk the egg whites in a separate bowl until stiff; add the
icing sugar then whisk for another minute until stiff enough to
stand up in peaks.
5. Fold the beaten egg whites into the chocolate mixture and
spoon into small glass bowls or ramekins.
6. Chill for at least 3 hours then dust with icing sugar (mixed with
cocoa powder if you’ve got it) and serve with thick cream.
BEEF IN BEER WITH CHEESY POTATO BAKE & GREEN VEGETABLES
As with most of the other recipes in this book, you don’t have to
worry about exact quantities, especially with the meat, and you
really only need one bottle of beer, but it’s a good idea to have an
extra bottle on standby so if you find your casserole drying out
near the end of the cooking time you can just add more. If you run
out of beer, add more beef stock. And if, like me, you don’t know
the difference between brown ale and bitter – or are they the same
thing? – look for the words lager or pale ale somewhere on the
label and you won’t go far wrong.
Although the method is short and straightforward the cooking
time is quite long so you’ll have to make this in advance unless
you’ve got the whole afternoon. In fact, keeping any sauce-based
dish in the fridge for a few hours – or even a couple of days – is a
great way to concentrate the flavours, so it pays to make this
casserole long before you need it in any case.
Serves 4–6
2 lb+ (1.5 kg) stewing steak
1⁄2 lb (225 g) back bacon
1 large or 2 medium onions
1 or 2 cloves of garlic
3 tbsp flour
1⁄2 pint (300 ml) beef stock (1 stock cube)
2 tbsp vinegar
2 tsp sugar (preferably brown)
1⁄2 tsp nutmeg
Oil or lard
Salt & pepper
Small French stick
Mustard (English, French or Dijon)
1–2 bottles of beer
Method
1. Warm the fat or oil in a large pan while you trim any excess fat
off the meat (stewing steak and bacon). Season with a little salt
and pepper if you like.
2. Fry the onions and garlic on high for a couple of minutes till
slightly golden then add all the meat to the pan and brown
quickly on all sides.
3. Sift the flour into the pan and stir well to coat the meat.
4. Turn the heat right down for a minute – or take the pan off
the hob altogether to stop the meat sticking – while you make
up the stock.
5. Mix the beef stock, beer, vinegar, sugar and nutmeg together in
a large measuring jug and pour slowly into the pan with the
meat, stirring constantly for a couple of minutes until the gravy
thickens slightly.
6. Transfer everything from the pan into a very large casserole
dish with a lid and cook in a very low oven, approximately Gas
Mark 2 (160ºC), or even lower if you have a fan oven, for about
two hours.
7. Skim any fat from the top of the casserole and check that the
beef is tender.
8. Thinly slice into rings enough French bread to cover the top of
the casserole, spread one side of each piece of bread with
mustard and layer the bread, mustard side down, across the top
of the casserole.
9. Turn the oven up to Gas Mark 6 (200ºC) and cook for another
20–30 minutes until the bread is crisp and golden.
worry about exact quantities, especially with the meat, and you
really only need one bottle of beer, but it’s a good idea to have an
extra bottle on standby so if you find your casserole drying out
near the end of the cooking time you can just add more. If you run
out of beer, add more beef stock. And if, like me, you don’t know
the difference between brown ale and bitter – or are they the same
thing? – look for the words lager or pale ale somewhere on the
label and you won’t go far wrong.
Although the method is short and straightforward the cooking
time is quite long so you’ll have to make this in advance unless
you’ve got the whole afternoon. In fact, keeping any sauce-based
dish in the fridge for a few hours – or even a couple of days – is a
great way to concentrate the flavours, so it pays to make this
casserole long before you need it in any case.
Serves 4–6
2 lb+ (1.5 kg) stewing steak
1⁄2 lb (225 g) back bacon
1 large or 2 medium onions
1 or 2 cloves of garlic
3 tbsp flour
1⁄2 pint (300 ml) beef stock (1 stock cube)
2 tbsp vinegar
2 tsp sugar (preferably brown)
1⁄2 tsp nutmeg
Oil or lard
Salt & pepper
Small French stick
Mustard (English, French or Dijon)
1–2 bottles of beer
Method
1. Warm the fat or oil in a large pan while you trim any excess fat
off the meat (stewing steak and bacon). Season with a little salt
and pepper if you like.
2. Fry the onions and garlic on high for a couple of minutes till
slightly golden then add all the meat to the pan and brown
quickly on all sides.
3. Sift the flour into the pan and stir well to coat the meat.
4. Turn the heat right down for a minute – or take the pan off
the hob altogether to stop the meat sticking – while you make
up the stock.
5. Mix the beef stock, beer, vinegar, sugar and nutmeg together in
a large measuring jug and pour slowly into the pan with the
meat, stirring constantly for a couple of minutes until the gravy
thickens slightly.
6. Transfer everything from the pan into a very large casserole
dish with a lid and cook in a very low oven, approximately Gas
Mark 2 (160ºC), or even lower if you have a fan oven, for about
two hours.
7. Skim any fat from the top of the casserole and check that the
beef is tender.
8. Thinly slice into rings enough French bread to cover the top of
the casserole, spread one side of each piece of bread with
mustard and layer the bread, mustard side down, across the top
of the casserole.
9. Turn the oven up to Gas Mark 6 (200ºC) and cook for another
20–30 minutes until the bread is crisp and golden.
DEEP-FRIED CAMEMBERT WITH CRANBERRY SAUCE
Camembert may not be the cheapest cheese on the block but if
you already have flour, oil and sesame seeds in the cupboard and
breadcrumbs in the freezer, this starter won’t make that much of
a dent in the budget – and it’s quite heavy so you’ll only need one
portion of cheese per person. (Make sure the cheese has been kept
cool in the fridge for a few hours first.)
Cranberry sauce can be made by stewing fresh cranberries in a
pan with plenty of sugar and a very little water; add a couple of
teaspoons of cinnamon or a mixture of cinnamon and ginger and
let the fruit simmer for about 20 minutes, then leave to stand in the
pan for a couple of hours till the sauce thickens and goes all jammy,
adding more sugar – or golden syrup – at the end if you think you
need it. (Or use maple syrup – or give the sauce a bit more zing
with half a glass of sherry or brandy.) If cranberries are in season,
chances are they’ll also be on special offer – not that they’re
necessarily expensive – but if they’re not in season or you don’t
want to make your own, use ready-made cranberry sauce or
redcurrant jelly, or a jar of baby apple purée instead.
1 individually wrapped portion of Camembert per person
Breadcrumbs (approximately 4 oz/100 g = 4 slices of bread)
Sesame seeds (say 2 tbsp)
2 tbsp flour
1 egg and a splash of milk
Oil for deep-frying
Method
1. Fill 3 small bowls: 1 with the flour, 1 with the beaten egg and
milk, 1 with the breadcrumbs and sesame seeds mixed together.
2. Dust each portion of cheese with a little flour before dipping
into the beaten egg mixture and coating with the breadcrumbs
and sesame seeds.
3. Keep the prepared cheese portions in the fridge until the last
minute. If they’re not properly chilled the cheese will ooze and
run in the pan.
4. Heat enough oil in a deep-sided pan to just cover the cheese
portions. (Test the temperature by dropping a small chunk of
bread into the oil; if it’s hot enough the bread will turn golden
brown in a matter of seconds.)
5. Fry the cheese portions for 2–4 minutes, drain on kitchen roll
and serve warm with cranberry sauce or apple purée.
you already have flour, oil and sesame seeds in the cupboard and
breadcrumbs in the freezer, this starter won’t make that much of
a dent in the budget – and it’s quite heavy so you’ll only need one
portion of cheese per person. (Make sure the cheese has been kept
cool in the fridge for a few hours first.)
Cranberry sauce can be made by stewing fresh cranberries in a
pan with plenty of sugar and a very little water; add a couple of
teaspoons of cinnamon or a mixture of cinnamon and ginger and
let the fruit simmer for about 20 minutes, then leave to stand in the
pan for a couple of hours till the sauce thickens and goes all jammy,
adding more sugar – or golden syrup – at the end if you think you
need it. (Or use maple syrup – or give the sauce a bit more zing
with half a glass of sherry or brandy.) If cranberries are in season,
chances are they’ll also be on special offer – not that they’re
necessarily expensive – but if they’re not in season or you don’t
want to make your own, use ready-made cranberry sauce or
redcurrant jelly, or a jar of baby apple purée instead.
1 individually wrapped portion of Camembert per person
Breadcrumbs (approximately 4 oz/100 g = 4 slices of bread)
Sesame seeds (say 2 tbsp)
2 tbsp flour
1 egg and a splash of milk
Oil for deep-frying
Method
1. Fill 3 small bowls: 1 with the flour, 1 with the beaten egg and
milk, 1 with the breadcrumbs and sesame seeds mixed together.
2. Dust each portion of cheese with a little flour before dipping
into the beaten egg mixture and coating with the breadcrumbs
and sesame seeds.
3. Keep the prepared cheese portions in the fridge until the last
minute. If they’re not properly chilled the cheese will ooze and
run in the pan.
4. Heat enough oil in a deep-sided pan to just cover the cheese
portions. (Test the temperature by dropping a small chunk of
bread into the oil; if it’s hot enough the bread will turn golden
brown in a matter of seconds.)
5. Fry the cheese portions for 2–4 minutes, drain on kitchen roll
and serve warm with cranberry sauce or apple purée.
SQUASH & SALMON FISHCAKES WITH LEMON & MUSTARD MAYO
One large butternut squash and two salmon fillets make about a
dozen fishcakes. One fishcake served with the dressing and a salad
garnish makes a good starter, but for the main course, as they are
here, you’ll want two fishcakes per person, so increase the mixture
whichever way you like – using extra salmon or adding a sweet
potato to the baked squash – if you want to make more than 12.
1 butternut squash
2 fresh salmon fillets (or more)
2 eggs, beaten with a splash of milk
2 tbsp flour
Chives
Lemon juice
Salt & pepper
Olive oil
Mayonnaise
English mustard
Butter
Method
1. Preheat the oven to Gas Mark 5 (190ºC). Peel the butternut
squash, cut into small chunks, drizzle with olive oil and roast
in the oven for about 20 minutes.
2. At the same time, put the salmon fillets in a small casserole
dish with a lid and bake at the bottom of the oven. (Check after
15 minutes; if the fish is already cooked through, take it out.)
3. Mash the squash in a large bowl with some butter, season with
salt and pepper and add the flaked fish, chives, and a splash of
lemon juice.
4. Sift 2 tbsp flour into the mixture and blend everything together.
5. Beat the eggs and milk in a small bowl and warm more olive oil
in a frying pan.
6. Pick up ice-cream-scoop-sized portions of fishcake mixture
and shape into small oval patties with your hands, keeping the
handling to a minimum.
7. Dunk the fishcakes in the egg mixture, flipping over once, then
pop them straight into the pan – little pools of egg will form
around the fishcakes in the pan – and cook for a few minutes
on each side, turning once.
8. Make the lemon and mustard mayo by blending approximately
4 tablespoons of mayonnaise with 1 teaspoon each of mustard
and lemon juice according to taste. (Make double this amount
if you like.)
9. Serve the fishcakes with potato wedges or oven chips and salad,
with a spoonful of the mayo on the side.
dozen fishcakes. One fishcake served with the dressing and a salad
garnish makes a good starter, but for the main course, as they are
here, you’ll want two fishcakes per person, so increase the mixture
whichever way you like – using extra salmon or adding a sweet
potato to the baked squash – if you want to make more than 12.
1 butternut squash
2 fresh salmon fillets (or more)
2 eggs, beaten with a splash of milk
2 tbsp flour
Chives
Lemon juice
Salt & pepper
Olive oil
Mayonnaise
English mustard
Butter
Method
1. Preheat the oven to Gas Mark 5 (190ºC). Peel the butternut
squash, cut into small chunks, drizzle with olive oil and roast
in the oven for about 20 minutes.
2. At the same time, put the salmon fillets in a small casserole
dish with a lid and bake at the bottom of the oven. (Check after
15 minutes; if the fish is already cooked through, take it out.)
3. Mash the squash in a large bowl with some butter, season with
salt and pepper and add the flaked fish, chives, and a splash of
lemon juice.
4. Sift 2 tbsp flour into the mixture and blend everything together.
5. Beat the eggs and milk in a small bowl and warm more olive oil
in a frying pan.
6. Pick up ice-cream-scoop-sized portions of fishcake mixture
and shape into small oval patties with your hands, keeping the
handling to a minimum.
7. Dunk the fishcakes in the egg mixture, flipping over once, then
pop them straight into the pan – little pools of egg will form
around the fishcakes in the pan – and cook for a few minutes
on each side, turning once.
8. Make the lemon and mustard mayo by blending approximately
4 tablespoons of mayonnaise with 1 teaspoon each of mustard
and lemon juice according to taste. (Make double this amount
if you like.)
9. Serve the fishcakes with potato wedges or oven chips and salad,
with a spoonful of the mayo on the side.
SWEETLOAF
I’ve said rich tea or malted milk biscuits in the list of ingredients,
but loads of other biscuits work well with this recipe: KitKats,
Viscount biscuits, Penguins, digestives or stale ginger nuts.
You can also add chopped hazelnuts and glacé cherries.
11⁄2 lb (1 kg) milk chocolate
or
half milk, half plain chocolate
4 oz (100 g) unsalted butter
8 rich tea or malted milk biscuits
A generous handful each of mini marshmallows and raisins
Method
1. Very lightly grease and long-strip line a standard size (1 lb) loaf
tin.
2. Break the chocolate into small pieces and put it in a bowl over
a pan of boiling water to melt.
3. Melt the butter separately – in the microwave is good; about 40
seconds on defrost – and don’t be tempted to try and melt the
butter and chocolate together, it doesn’t work.
4. Wash and dry the raisins, break up the biscuits on a dinner
plate or in a bowl; add the dried fruit and marshmallows and
mix it all together.
5. When the chocolate has melted stir in the melted butter
followed by the rest of the ingredients and pour the mixture
into the lined loaf tin,
6. Leave to chill in the fridge for several hours – preferably
overnight – cut into wafer thin slices and serve. The colder the
chocolate, the easier it is to cut into slithers, but if you don’t
have time to chill overnight you can always cut the sweetloaf
into thick slices, then cut the slices into fingers.
but loads of other biscuits work well with this recipe: KitKats,
Viscount biscuits, Penguins, digestives or stale ginger nuts.
You can also add chopped hazelnuts and glacé cherries.
11⁄2 lb (1 kg) milk chocolate
or
half milk, half plain chocolate
4 oz (100 g) unsalted butter
8 rich tea or malted milk biscuits
A generous handful each of mini marshmallows and raisins
Method
1. Very lightly grease and long-strip line a standard size (1 lb) loaf
tin.
2. Break the chocolate into small pieces and put it in a bowl over
a pan of boiling water to melt.
3. Melt the butter separately – in the microwave is good; about 40
seconds on defrost – and don’t be tempted to try and melt the
butter and chocolate together, it doesn’t work.
4. Wash and dry the raisins, break up the biscuits on a dinner
plate or in a bowl; add the dried fruit and marshmallows and
mix it all together.
5. When the chocolate has melted stir in the melted butter
followed by the rest of the ingredients and pour the mixture
into the lined loaf tin,
6. Leave to chill in the fridge for several hours – preferably
overnight – cut into wafer thin slices and serve. The colder the
chocolate, the easier it is to cut into slithers, but if you don’t
have time to chill overnight you can always cut the sweetloaf
into thick slices, then cut the slices into fingers.
NETTLE SOUP good health and taste
If you think your guests will be completely turned off by the
thought of eating stinging nettles, tell them this is watercress. The
two are so similar they’ll probably be none the wiser. Just
remember you can’t use sprigs of fresh nettle as a garnish, and wear
your rubber gloves for the first part, the nettles don’t lose their
sting till they’re cooked.
Obviously you really can make the soup with watercress
instead, but it’s always good to try something a bit different and
nettles cost nothing so give them a go …
Nettles (the equivalent of an average bag of watercress)
1 onion
2 cloves of garlic
1 pint (600 ml) chicken stock
1⁄4 pint (150 ml) milk
2 heaped tbsp plain flour
2 tsp dried parsley
1tsp nutmeg
Butter
Salt & pepper
Vinegar
Method
1. Wearing your rubber gloves, pick the youngest, bright green,
nettles you can find (after all, they’re everywhere), about 6–8 in
(15–20 cm) from the top.
2. Wash the nettles thoroughly in a big bowl of salty water and
rinse them under the cold tap to be sure they’re clean.
3. Warm some butter in a large saucepan while you peel and
roughly chop the onion and crush the garlic, then put both in
the pan together and cook gently for a few minutes until the
onion has softened.
4. Squeeze excess water from the nettles – still wearing the rubber
gloves – and add them to the pan with a teaspoonful of vinegar.
Cover the pan with a lid and simmer gently for about 5 minutes
before adding the chicken stock, milk and nutmeg.
5. Stir well and bring the soup to the boil; meanwhile put 2
heaped tablespoons of plain flour, 1 tablespoon of butter and
a couple of teaspoons of dried parsley in a cup or small bowl
and mash together till smooth.
6. As soon as the soup has started to boil, turn the heat right
down and add the parsley, butter and flour mixture, stir until
dissolved then leave to simmer gently for about 5 minutes.
7. Blend the soup, and if you want it thicker, whisk in a couple of
spoonfuls of instant mash.
thought of eating stinging nettles, tell them this is watercress. The
two are so similar they’ll probably be none the wiser. Just
remember you can’t use sprigs of fresh nettle as a garnish, and wear
your rubber gloves for the first part, the nettles don’t lose their
sting till they’re cooked.
Obviously you really can make the soup with watercress
instead, but it’s always good to try something a bit different and
nettles cost nothing so give them a go …
Nettles (the equivalent of an average bag of watercress)
1 onion
2 cloves of garlic
1 pint (600 ml) chicken stock
1⁄4 pint (150 ml) milk
2 heaped tbsp plain flour
2 tsp dried parsley
1tsp nutmeg
Butter
Salt & pepper
Vinegar
Method
1. Wearing your rubber gloves, pick the youngest, bright green,
nettles you can find (after all, they’re everywhere), about 6–8 in
(15–20 cm) from the top.
2. Wash the nettles thoroughly in a big bowl of salty water and
rinse them under the cold tap to be sure they’re clean.
3. Warm some butter in a large saucepan while you peel and
roughly chop the onion and crush the garlic, then put both in
the pan together and cook gently for a few minutes until the
onion has softened.
4. Squeeze excess water from the nettles – still wearing the rubber
gloves – and add them to the pan with a teaspoonful of vinegar.
Cover the pan with a lid and simmer gently for about 5 minutes
before adding the chicken stock, milk and nutmeg.
5. Stir well and bring the soup to the boil; meanwhile put 2
heaped tablespoons of plain flour, 1 tablespoon of butter and
a couple of teaspoons of dried parsley in a cup or small bowl
and mash together till smooth.
6. As soon as the soup has started to boil, turn the heat right
down and add the parsley, butter and flour mixture, stir until
dissolved then leave to simmer gently for about 5 minutes.
7. Blend the soup, and if you want it thicker, whisk in a couple of
spoonfuls of instant mash.
HOT LAMB CHOPS
Make with lamb chops or cutlets.
Lamb chops or cutlets
1⁄4 pint (150 ml) of water
2 tbsp tomato ketchup
1 tbsp wine or cider vinegar
1 tbsp Worcestershire sauce
Tabasco sauce
2 tsp soft brown sugar
1 tsp salt
1 tsp chilli powder
Method
1. Mix 1⁄4 pint (150 ml) of cold water with the tomato ketchup,
vinegar, Worcestershire sauce, sugar, salt and chilli powder,
whisking everything together with a fork until well blended.
2. Add a few drops of Tabasco sauce – or a good shake,
depending on how hot you want it – and pour the marinade
into a large dish.
3. Put the chops or cutlets in the marinade, turning them over to
coat them as much as you can, then cover and leave in the fridge
for 2–3 hours.
4. Preheat the grill, put the lamb on the rack and brush with more
marinade then cook for 5–10 minutes on each side, according
to the size and thickness of the meat. (Baste the meat with
marinade again when you turn the lamb over.)
5. Serve with rice, couscous or noodles and salad, or with mashed
potatoes and green vegetables.
Tip
Jacket potatoes, baked sweet potatoes, pasta bakes and
noodles are all easy meals to cook for just one or two people
without making leftovers.
Lamb chops or cutlets
1⁄4 pint (150 ml) of water
2 tbsp tomato ketchup
1 tbsp wine or cider vinegar
1 tbsp Worcestershire sauce
Tabasco sauce
2 tsp soft brown sugar
1 tsp salt
1 tsp chilli powder
Method
1. Mix 1⁄4 pint (150 ml) of cold water with the tomato ketchup,
vinegar, Worcestershire sauce, sugar, salt and chilli powder,
whisking everything together with a fork until well blended.
2. Add a few drops of Tabasco sauce – or a good shake,
depending on how hot you want it – and pour the marinade
into a large dish.
3. Put the chops or cutlets in the marinade, turning them over to
coat them as much as you can, then cover and leave in the fridge
for 2–3 hours.
4. Preheat the grill, put the lamb on the rack and brush with more
marinade then cook for 5–10 minutes on each side, according
to the size and thickness of the meat. (Baste the meat with
marinade again when you turn the lamb over.)
5. Serve with rice, couscous or noodles and salad, or with mashed
potatoes and green vegetables.
Tip
Jacket potatoes, baked sweet potatoes, pasta bakes and
noodles are all easy meals to cook for just one or two people
without making leftovers.
CREAMED MUSHROOMS
This makes an ideal filling for jacket potatoes; or serve it with rice,
couscous or quinoa.
Button mushrooms
1 small onion
1 small carton of single cream
2 tsp cornflour
2 tsp curry paste
Lemon juice
Parsley
Salt & black pepper
Butter
Method
1. Melt the butter in a pan and fry the finely chopped onion for a
couple of minutes until it starts to soften, then add the sliced
(or halved) mushrooms.
2. Sift in the cornflour and quickly stir it in; cook for a couple of
minutes then slowly pour the cream into the pan, still stirring.
3. Once the sauce is thickening add the curry paste; stir again then
simmer very gently for a few more minutes.
4. Add lemon juice according to taste then season with salt and
pepper, sprinkle with parsley and serve.
Tip
Make quick and easy sauces in small quantities:
(a) 1 small tub of crème fraîche and a couple of handfuls of
grated cheese;
(b) 1–2 tbsp of flour or cornflour sifted and stirred into a pan
of fried onion and mushrooms, followed by 1⁄4 pint (150
ml) of stock or 1 small bottle of cider, or a glass of wine.
couscous or quinoa.
Button mushrooms
1 small onion
1 small carton of single cream
2 tsp cornflour
2 tsp curry paste
Lemon juice
Parsley
Salt & black pepper
Butter
Method
1. Melt the butter in a pan and fry the finely chopped onion for a
couple of minutes until it starts to soften, then add the sliced
(or halved) mushrooms.
2. Sift in the cornflour and quickly stir it in; cook for a couple of
minutes then slowly pour the cream into the pan, still stirring.
3. Once the sauce is thickening add the curry paste; stir again then
simmer very gently for a few more minutes.
4. Add lemon juice according to taste then season with salt and
pepper, sprinkle with parsley and serve.
Tip
Make quick and easy sauces in small quantities:
(a) 1 small tub of crème fraîche and a couple of handfuls of
grated cheese;
(b) 1–2 tbsp of flour or cornflour sifted and stirred into a pan
of fried onion and mushrooms, followed by 1⁄4 pint (150
ml) of stock or 1 small bottle of cider, or a glass of wine.
RAREBIT
There are quite a few variations of rarebit, which is basically a wellflavoured
cheesy sauce on toast. Other than that I’m not sure
exactly what the variations are, what they’re called or where they
originate from. I only have a rough idea of what a rarebit recipe
consists of, and the various ways you could make it at home.
The quantities in each of these recipes will be enough for (at
least) two slices of toast.
For the sauce
1 oz (25 g) butter or margarine
1 oz (25 g) flour
1 mug of milk
1 egg yolk
1⁄2 oz (15 g) Cheddar cheese
1 tsp Dijon or English mustard
Salt & pepper
Method
1. Melt the butter in a small saucepan, remove from the heat for
a minute while you stir in the flour then cook for another
minute until the paste is shiny and slipping away from the
bottom of the pan.
2. Add the milk gradually, stirring all the time with a wooden
spoon (or use a small hand whisk), and cook for a few minutes
until you have a smooth sauce.
3. Stir in the beaten egg yolk, cheese and mustard and season with
salt and pepper according to taste.
1. Cheese and Onion Rarebit: Finely chop half an onion then
melt a bit more butter or margarine in a small saucepan than
specified in the list of ingredients (say 11⁄2 oz (40 g) instead of
just 1 oz (25 g)) and cook the onion before adding the flour.
Alternatively, fry the onion separately in a little more butter or
oil, or poach it in a mugful of stock and add to the sauce at the
end.
2. Cheese, Ham and Onion Rarebit: Same as above, with one or
two slices of ham (with extra mustard if you like) on each piece
of toast. Cover the ham with the cheese and onion sauce.
3. Poached Egg Rarebit: Make the sauce in the usual way then
poach one egg per piece of toast in slightly salted boiling water
for a few minutes. Cover the egg with the sauce and season with
black pepper.
4. Egg and Spinach Rarebit: Otherwise known as Oeuf
Florentine. Instead of toast, cook a couple of handfuls of fresh
spinach in the microwave with a very little water then drain
well and serve with soft poached eggs and the sauce poured
over the top.
5. Tomato and Cheese Rarebit:Make the sauce in the usual way.
Toast the bread on one side; turn it over and cover the
uncooked side with thinly sliced tomato seasoned with salt and
pepper. Put back under the grill until the tomatoes are as brown
as they can be without the toast underneath actually igniting;
serve with the sauce poured over the top.
6. Tuna and Cheese Rarebit: Brilliant for using up the remains
of a tin of tuna if you’ve used the first half to make a sandwich.
Toast the bread on one side; turn it over and spread the
uncooked side with the tuna. Put back under the grill just long
enough to take the chill off the tuna (assuming it’s been in the
fridge) and serve with the sauce poured over the top.
Tip
Make almost-instant soup with packets of mixed fresh
vegetables. Just cook them in stock and seasoning, add milk,
cream, wine or whatever you fancy and blend in a food
processor.
cheesy sauce on toast. Other than that I’m not sure
exactly what the variations are, what they’re called or where they
originate from. I only have a rough idea of what a rarebit recipe
consists of, and the various ways you could make it at home.
The quantities in each of these recipes will be enough for (at
least) two slices of toast.
For the sauce
1 oz (25 g) butter or margarine
1 oz (25 g) flour
1 mug of milk
1 egg yolk
1⁄2 oz (15 g) Cheddar cheese
1 tsp Dijon or English mustard
Salt & pepper
Method
1. Melt the butter in a small saucepan, remove from the heat for
a minute while you stir in the flour then cook for another
minute until the paste is shiny and slipping away from the
bottom of the pan.
2. Add the milk gradually, stirring all the time with a wooden
spoon (or use a small hand whisk), and cook for a few minutes
until you have a smooth sauce.
3. Stir in the beaten egg yolk, cheese and mustard and season with
salt and pepper according to taste.
1. Cheese and Onion Rarebit: Finely chop half an onion then
melt a bit more butter or margarine in a small saucepan than
specified in the list of ingredients (say 11⁄2 oz (40 g) instead of
just 1 oz (25 g)) and cook the onion before adding the flour.
Alternatively, fry the onion separately in a little more butter or
oil, or poach it in a mugful of stock and add to the sauce at the
end.
2. Cheese, Ham and Onion Rarebit: Same as above, with one or
two slices of ham (with extra mustard if you like) on each piece
of toast. Cover the ham with the cheese and onion sauce.
3. Poached Egg Rarebit: Make the sauce in the usual way then
poach one egg per piece of toast in slightly salted boiling water
for a few minutes. Cover the egg with the sauce and season with
black pepper.
4. Egg and Spinach Rarebit: Otherwise known as Oeuf
Florentine. Instead of toast, cook a couple of handfuls of fresh
spinach in the microwave with a very little water then drain
well and serve with soft poached eggs and the sauce poured
over the top.
5. Tomato and Cheese Rarebit:Make the sauce in the usual way.
Toast the bread on one side; turn it over and cover the
uncooked side with thinly sliced tomato seasoned with salt and
pepper. Put back under the grill until the tomatoes are as brown
as they can be without the toast underneath actually igniting;
serve with the sauce poured over the top.
6. Tuna and Cheese Rarebit: Brilliant for using up the remains
of a tin of tuna if you’ve used the first half to make a sandwich.
Toast the bread on one side; turn it over and spread the
uncooked side with the tuna. Put back under the grill just long
enough to take the chill off the tuna (assuming it’s been in the
fridge) and serve with the sauce poured over the top.
Tip
Make almost-instant soup with packets of mixed fresh
vegetables. Just cook them in stock and seasoning, add milk,
cream, wine or whatever you fancy and blend in a food
processor.
Sam Yan Seafood (39): The king crab's carapace.
Do not understand that the shell crabs, soft crabs are sold by supermarkets. The soft shell crab is sold frozen in a plastic box that is covered with salt water. Cortical tissue is soft and the meat in a viscous liquid. There is a paved two-shell crabs that are cast by nature. The hard shell is removed and smaller. In the crust is still soft. When the rice is cooked, the meat tightly in a piece of white sweet nature. Which is the source of the edible crab immemorial.
The previous two shell crabs living is not hard. But it must be tricky, as we send a regular basis only. There are a few in my shop. Some days may be worse because of the lack of waste. Those who intend to play a bad mood I have not, however, that "the district's food" that has paved the road to Bangkok's crust and the crab body fat is sold throughout the year. And is now sold only two shell crab and crab from the Gulf of Thailand only. It is covered with a dense texture. Satisfy the sweet gourmand. The crabs from the waters which may have a nasty taste. Somewhat larger, as the minerals under the sea.
At the district Seafood (39) is not the only food of the crab. However, all types of seafood are delicious to eat it. From the beginning that this is the corner after the third quarter. Customers are busy and do not have enough parking. Do we need to extend to the present. To meet the needs of customers, especially on weekends. Who are the customers often start with a menu created with the name since the early days.
Shark water, shark's fin soup, a small scale in a large bowl of soup. Flavor of the soup, flavored with spices to the chicken, ham, pork is a hip and Kang Puay big. Aromatic odor emanating from afar. Shark fin soup until smooth line profile. Delicious soup neck which in Chinese is called "Cheng Cheng", who are the most palatable.
Glass Shrimp: Shrimp, large are 20 per kg. The Headless, peeled cut back. Knead the dough until it is cleared when the smell. Blanched in boiling water to heat shock. A pale pink band around the roll as transparent as glass. The sweet meat. With more than one word. Dip with seafood sauce, sour, spicy flavor of Dr.
The steamed crab carapace, the crab is molting in size from four matches will be cooked and served with steamed Chinese-style sauce. Cooked, chopped ginger and a pinch Bangchalong taste. It's like a spicy sauce made from chili garden. Orange juice and salt. To the rich. If you can not get the sauce. It is true flavor of the crab, the carapace of this. The texture profile. The natural sweetness. The shell of the crab meat in the Manpo to eat both sweet and dry it, do not tell anyone.
Fried crab with curry powder, which includes crab, crab, crab meat and eggs from the Gulf of Thailand. The dense, sweet flavor profile. Stir the ingredients of the recipe is a dish with water, stir until thick and yellow Klukklik crab meat with a fat red-orange crust. I can taste the steamed rice is mixed with water remaining in the dish with it. Large crabs can be cooked another dish. As a covered clay pot. Fried crab with black pepper. The baked crab vermicelli. The chef can cook as you like.
Also. Goby fish steamed with soy sauce, which I have in the decades since it does not yet rated. Goby is a fat, sweet, fresh meat. In the steaming heat and cook until it is. The fish plate is inserted into the wedge. No smell at all. Topped with a sauce of soy sauce and various spices. Smoked fish dip at the hot fetid It's like a fish.
Here are some of the dishes. In addition to a variety of menu items. The seafood dishes are a big part. The menu for lunch. The third area seafood. Also the seafood is cooked, "Dim Sum" hot in the basket. Both the fried and steamed through the table without having to select in the menu.
Some customers require a personal home. As to ensure senior Customers and especially the sixtieth anniversary. Here, it is also available onsite. By the chefs and food service provider to another.
Prices range from food. Buffet "dim sum" which served only at a price of 120 baht for lunch and the menu. The dinner menu with dishes and Chinese dishes for the price range from 3,000 to 20,000 baht, the menu at the pleasure.
The location of this restaurant is not hard to find. Just driving down the road to London. Monday, drive through the lane Hantnsekea slightly. The restaurant will see a sign on your left. There are dozens of parking spaces.
Shark water, shark's fin soup, a small scale in a large bowl of soup. Flavor of the soup, flavored with spices to the chicken, ham, pork is a hip and Kang Puay big. Aromatic odor emanating from afar. Shark fin soup until smooth line profile. Delicious soup neck which in Chinese is called "Cheng Cheng", who are the most palatable.
The steamed crab carapace, the crab is molting in size from four matches will be cooked and served with steamed Chinese-style sauce. Cooked, chopped ginger and a pinch Bangchalong taste. It's like a spicy sauce made from chili garden. Orange juice and salt. To the rich. If you can not get the sauce. It is true flavor of the crab, the carapace of this. The texture profile. The natural sweetness. The shell of the crab meat in the Manpo to eat both sweet and dry it, do not tell anyone.
Also. Goby fish steamed with soy sauce, which I have in the decades since it does not yet rated. Goby is a fat, sweet, fresh meat. In the steaming heat and cook until it is. The fish plate is inserted into the wedge. No smell at all. Topped with a sauce of soy sauce and various spices. Smoked fish dip at the hot fetid It's like a fish.
Here are some of the dishes. In addition to a variety of menu items. The seafood dishes are a big part. The menu for lunch. The third area seafood. Also the seafood is cooked, "Dim Sum" hot in the basket. Both the fried and steamed through the table without having to select in the menu.
Prices range from food. Buffet "dim sum" which served only at a price of 120 baht for lunch and the menu. The dinner menu with dishes and Chinese dishes for the price range from 3,000 to 20,000 baht, the menu at the pleasure.
The location of this restaurant is not hard to find. Just driving down the road to London. Monday, drive through the lane Hantnsekea slightly. The restaurant will see a sign on your left. There are dozens of parking spaces.
Fried crab with curry powder recipe.
If a proprietary formula, but this dish was confident in their recipes as well. The Japanese prime minister to come to this. The person with the former prime minister of Thailand. He is a fan of it.
Crab is a big draw on a body weight of approximately 8 - 1 kg (crab meat or crab eggs are a) use the green onions - white oyster sauce 2 tablespoons soy sauce 1/2 cup sugar 2 tbsp. curry powder 1 tablespoon fresh duck eggs, evaporated milk 2 eggs 1/2 cup oil 2 tablespoons salt, a little chili paste.
Preparation: Turn the crab, a crab, break open into two halves. Separate the sheep crab. Crab, chopped into pieces with a sharp knife Chopper. With boiling water and then steam for about 10 minutes.
Bring all ingredients (except onions), a majority together in a glass.
How to cook: Bring a saucepan heat the iron until hot. Heat oil 1/2 cup filling evenly into the pan, then pour out. Then fry the onion until fragrant. Add crab pieces and cooked by steaming or stir-fried with onions, roasted crab is cooked throughout. Add the prepared sauce and stir until mixed through. Remove the back cover of this frequently until the sauce begins to thicken, then lift up. Arranged on a plate to eat a crab by the middle ready to eat.
TIPS: It is a crab, a crab, a crab that comes only from the Gulf of Thailand over the crust and the meat is white, sweet, very good. Fresh crab meat is very hard to meet a need. If a female crab in the center of the chest, then this should not be used as paving flaccidly. It should be steamed crab net that I will be with me. Do not boil the meat will not taste as good as it should.
Poranee all Most old to new
In the twenty years to go until five years ago. Reputation of the restaurant "constellation" Sukhumvit Road between Soi Asoke and Soi which is myself. Known of those who live in this area, both Thai and foreigners. With food this is the first restaurant with Thai and Western food are available. I want to eat strange food. I came here that I shall be disappointed. Those who know the food counter.
Issarabhakdi loyal lieutenant forgiveness is the owner and other pioneers. "Constellation" became widely known. The method is based on the table to talk to customers on various food items. The most unusual name from the menu such as chicken round pie dough is a crumbly filling and garnish with fried chicken, onion, butter, salty and juicy, it's pancake Mexican tacos. The filling is pork, flour ใฃ Chicken with paprika and spices until fragrant, too. Sprinkle with grated cheese and shredded cabbage. Topped with sweet and sour sauce of Bologna s Seafood Chowder, bass and Mark Valley yet. Sweet with meat loaf. The fat shrimp and mussels. Puree the onion smell Saffron's oyster or clam cream scoop, garlic butter, fresh from the region of Burgundy. Of France. Guide to the Studio Hybrid is steamed ox tongue, ox tongue, the tongue and soft rot. Then topped with a rich aroma and taste of the studio in the nose with boiled carrots, potatoes and green beans. Palatable to both children and adults. Or drop by to eat with steamed rice with chili sauce. I like it.
Simple diet of the people I eat a lot of cold beer. Before the main dish here is the famous Plaza ham, smoked ham, homemade scented smoke that program. Slice into thin slices. Top with a fresh green salad. Side a bouquet of roasted peanuts, coriander, spring onions, topped with chili, lime juice and pound the garden. The appetizers are wonderful.
The food is like. Fried Enืgaecem a menu of the "constellation" is the first as well. I cooked fried Enืgaecem the entire frame, but in a soft, chopped into small pieces. Then mix the rice with the oil until the onion into the meat. Add the seasonings and stir to coat before frying the meat before serving. This is the week of the regular customers from time immemorial.
The Thai food is famous for a dish or roti with curry Kgawtag the veal paprika. This dish is a special dish. The veal, soft, odorless curse. Bring soup with curry spices to taste as you pound it. Scented with fresh basil and kaffir lime leaves. Condensed soup is eaten with roti or even enjoy a good chew Kgawtag frame. This dish is that you do not like spicy foods.
But I'm all "constellation" old Sukhumvit Road is to lose sight worse. Over time, I do not see any sign that will be open as usual. The reason for this to work as a cook would die. Or be expelled, but whatever. But because the issue of traffic congestion and heavy overload. Due to the Asoke Road. The lack of parking as a major problem. The second version is the successor Pniti Wasurat the grandson of the founder of the eye. So look for a new location not far from the original.
Eventually, "each constellation" Shop popular stores now. It was time for a new narrative. The traditional taste of the new store. Less than a mile away from the original. I turn myself into Soi Sukhumvit 23, or until the first drive on the right. This is a shortcut to Soi Sukhumvit 31, it turns out to just under one hundred meters, you will see "each constellation" on the left. I stand as one with the yellow color in the home environment. There are only 22 seats and would like to inform that only old fans of the "other constellation," the note. In order to support each other to the TV.
The new food menu is still the same. And offers some additional features of the original. The variety is monotonous. Prices range from 70 baht to 180 baht per dish, the price of this since time immemorial.
Simple diet of the people I eat a lot of cold beer. Before the main dish here is the famous Plaza ham, smoked ham, homemade scented smoke that program. Slice into thin slices. Top with a fresh green salad. Side a bouquet of roasted peanuts, coriander, spring onions, topped with chili, lime juice and pound the garden. The appetizers are wonderful.
The Thai food is famous for a dish or roti with curry Kgawtag the veal paprika. This dish is a special dish. The veal, soft, odorless curse. Bring soup with curry spices to taste as you pound it. Scented with fresh basil and kaffir lime leaves. Condensed soup is eaten with roti or even enjoy a good chew Kgawtag frame. This dish is that you do not like spicy foods.
But I'm all "constellation" old Sukhumvit Road is to lose sight worse. Over time, I do not see any sign that will be open as usual. The reason for this to work as a cook would die. Or be expelled, but whatever. But because the issue of traffic congestion and heavy overload. Due to the Asoke Road. The lack of parking as a major problem. The second version is the successor Pniti Wasurat the grandson of the founder of the eye. So look for a new location not far from the original.
Eventually, "each constellation" Shop popular stores now. It was time for a new narrative. The traditional taste of the new store. Less than a mile away from the original. I turn myself into Soi Sukhumvit 23, or until the first drive on the right. This is a shortcut to Soi Sukhumvit 31, it turns out to just under one hundred meters, you will see "each constellation" on the left. I stand as one with the yellow color in the home environment. There are only 22 seats and would like to inform that only old fans of the "other constellation," the note. In order to support each other to the TV.
The new food menu is still the same. And offers some additional features of the original. The variety is monotonous. Prices range from 70 baht to 180 baht per dish, the price of this since time immemorial.
"Fried rice with salt beef" recipe from Coffee Bean By Dao.
"Fried rice with salt beef" a la carte dishes and a favorite of many people. The tempting aroma of fried Enืgaecem. Shred chicken with all ingredients that are easily accessible. It was cooked to taste. Or a spicy garlic and chili and it would be. Be flexible as you like. It is important to make space Enืgaecem area is not sticky and the sauce should be of good quality fish sauce and sun dried in the sun, just as the meat is still juicy and not too dry. This proprietary formula is made with authentic Enืgaecem tenderloin with a sauce and marinade yourself.
Ingredients: salt beef and fried onions to break it loose and torn into small pieces. Garlic cloves, smashed and roughly chopped. Gardens, fish sauce, chili oil, a pound of salt, pepper, cucumber, celery, onion, eggs, cooked rice (cooked grain I) kale, stalks peeled and cut into small glasses if you like.
How to: Set the pan until hot. Heat oil until hot then add minced garlic. Crushed chillies. Enืgaecem torn down and stir together until fragrant. Add the rice and stir until combined. Season with salt, pepper and fish sauce in a plate, sprinkle with cilantro, cool. Boiled eggs, cut in a fraction of it. Tie with cucumber and onion slices, ricochet off the green and white. Served with hot soup. This is a simple one-dish meal.
Some people prefer to stick kale, boiled eggs and fried rice with salted fish kale. It can be worn as you like. The egg and stir it with white, yellow oil, then stir into the other ingredients. This is important because the heat will burn black pepper. The color of the fried rice.
TIPS: If you do not have time to do it Enืgaecem is not uncommon. However, the purchase of the skilled only. The fried rice is delicious, so satisfying. To a "magnetic Enืgaecem" a wheelchair for a day at the mouth of the alley Kraisi Banglumpoo is not Enืgaecem color and good taste. Lean meat, then deep fried onion too. Taste and odor of Enืgaecem than the other. Stir fry meat in oil using the oil to the rice. Both fresh and good savings.
How to: Set the pan until hot. Heat oil until hot then add minced garlic. Crushed chillies. Enืgaecem torn down and stir together until fragrant. Add the rice and stir until combined. Season with salt, pepper and fish sauce in a plate, sprinkle with cilantro, cool. Boiled eggs, cut in a fraction of it. Tie with cucumber and onion slices, ricochet off the green and white. Served with hot soup. This is a simple one-dish meal.
Some people prefer to stick kale, boiled eggs and fried rice with salted fish kale. It can be worn as you like. The egg and stir it with white, yellow oil, then stir into the other ingredients. This is important because the heat will burn black pepper. The color of the fried rice.
TIPS: If you do not have time to do it Enืgaecem is not uncommon. However, the purchase of the skilled only. The fried rice is delicious, so satisfying. To a "magnetic Enืgaecem" a wheelchair for a day at the mouth of the alley Kraisi Banglumpoo is not Enืgaecem color and good taste. Lean meat, then deep fried onion too. Taste and odor of Enืgaecem than the other. Stir fry meat in oil using the oil to the rice. Both fresh and good savings.
"Farang Ses" elegant ornamentation.
When I walk into the building to see the beauty of Fine Interior has demonstrated its intention. To give this place a place of beauty. The arts to flourish in Thailand. The second pillar is the patterns that I told grille looks like a golden flame nonsense. Ies, high wooden lining inside. At the base of each antenna from the power pole at the base of the two is that the light beam from the end of the pole every ฉlulai.
The dining table was lined by glass walls, is a moderately well. The middle is a table for members of the family. The dining room table covered with linen texture of French art by overlapping two layers of the high table. Vase decorated with a swan in the literature is made of pure silver.
All of the rooms, "Farang. Ses "This is the way to the restaurant Le Normandie Hotel Oriental in Bangkok, which is the only restaurant in town that has been elected to the House, Les Grandes Tables du Monde., The institutions selected restaurants at all. exceptional food. Services and facilities to the most luxurious. And has earned the confidence of those who eat the most.
Restaurant chefs who care "Farang Ses" is a very skilled chef Simone Larese young chef was selected as the opening of this restaurant. To be expected. Will be selected as Chef of the Michelin three-star in the near future. The menu is made up of experienced and talented as he is unique. Each plate of food from his hand. Foods that are rich with beauty as works of art on the floor. And all the dishes are innovative and delicious to describe.
Terrine de Foie Gras D'Oie, Compote de Raisins et Gelee De Porto, Crème Aigre a la Vanille. Appetizers first, a long plate. It is a cooked goose liver fattening, also known simply as "Saif's turn in" Simon the chef to cook the sweet taste Porto wine grapes, fresh cream and vanilla Sauer. Then the grind until fine and soft. Then coated with jelly to taste wine. Porto before being chilled to print. Smooth, mellow taste that is not too sweet in the mouth. No fishy smell or taste a little nasty. Demonstrated expertise in combining ingredients that have the right and perfect. Terrine, that is the best ever.
Coquille Saint Jacques Grillees, Veloute Mousseux de Persil Plat. Soup cup of fresh cream and parsley and season to look normal. But the tasting spoon, it will recognize the taste, aroma, texture, taste and smell of the cream, eggs, fresh coriander. I do not have the smooth flavor, seasoning, add salt or pepper, is even less. I eat meat on the grill as Saint Jacques freshly cooked texture and sweet flavor and a little bit. It's like the soup, do not miss this dish is strictly prohibited.
Noisette de Cerf en Croute de Pain, Chutney de Coing, Fricassee de Gnocchi au Noix, Jus Reduit aux Champignons et Vin Rouge. Many people refuse to eat beef, this dish Chef Simon is the meat short line of deer meat more tender. than mild. Are thoroughly coated with bread crumbs and all. Before baking the bread crumbs over medium heat until golden brown and crispy. If it continues to cook deer meat in a waterfall. In a fresh and juicy as reddish. Topped with gravy and red wine sauce with mushrooms, boiled until the condensed water. The tie with Quince Chutney sweet and delicious preserves, sour and sweet as well.
Sabayon au Chocolat, Sauce au caramel-Epice, Crème Glacee a la Vanille Bourbon. Dessert made with chocolate cream, mix the onion. I was in the cup. For the real fans who are not afraid to lose him. Because I do not eat even a spoon to scoop the spoon to his mouth. I eat ice cream with vanilla sweetness that comes with it all. I certify that the fat of course.
Menu items include sweet smell has not reached 30. All the dishes that the chefs are highly concentrated. To build the reputation of this restaurant. In order to be referring to, and was selected as the best restaurant soon. So for a popular French Haute Cuisine, a food court of France should try to eat a few times. No need to travel to the land of origin.
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