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Coconut Panna Cotta with Maple Mangoes & Coconut Flakes

Coconut Panna Cotta with Maple Mangoes & Coconut Flakes

 

Ingredients
Done
Gelatin 2 pcs
 
Cream 200 ml
 
Coconut milk 250 ml
 
Sugar 35 kg
 
Mango 1
 
Maple Syrup 1 tablespoon
 
Coconut flakes 2 tablespoons
 
Mint leaves few
 

 

Preparation

  1. Soak the gelatin in cold water for 10 mins. Squeeze all the water out.
  2. Boil the coconut milk, cream & sugar together.
  3. Take it out from the heat & add the soft gelatin.
  4. Mix it well & make sure the gelatin melts completely in the cream mixture.
  5. Cut the mangoes in small pieces, add the maple syrup, and a little salt.
  6. Add a spoonful of the coconut milk mixture into the glass.
  7. Refrigerate for at least 3 hours until solid.
  8. Put some maple mangoes onto the Coconut Panna cotta & sprinkle some coconut flakes
  9. Garnish with mint leaves.
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Panna Cota With Pan Seared Scallops, Basil Pesto

Panna Cota With Pan Seared Scallops, Basil Pesto

 

Ingredients
Done
Scallops 6 pcs
 
Mixed mushrooms (button, oyster, etc.) 100 g
 
Truffle sauce 2 tablespoons
 
Parsley few
 
Cream 3 tablespoons
 
Chicken broth 3 tablespoons
 

Preparation

  1. Season the scallops with salt & pepper.
  2. Heat the olive oil in an saucepan, and sear the scallops on both sides.
  3. Stir fry the mixed mushroom with oil, and season with salt & pepper.
  4. Put a table spoon of the feta mixture on the breast, roll the breast from your side to the end.
  5. Put truffle sauce in the saucepan together with chicken broth and cream. Mix together & heat it up for about 3 mins. Season with salt, pepper & parsley.
  6. Spoon the truffle sauce on the plate, put 3 scallops on top & the mixed mushroom on the side.
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Chicken Breast Stuffed with Feta Cheese & Cilantro with Carrot Puree

Chicken Breast Stuffed with Feta Cheese & Cilantro with Carrot Puree

 

Ingredients
Done
Chicken breast 2 pcs
 
Feta cheese 200 g
 
Cilantro few
 
Carrot 2, cut into small pieces
 
Milk 3 tablespoons
 
Butter 1 tablespoon
 
Lemon juice 1 teasoon
 
Preparation

  1. Chop the cilantro, mix it with feta cheese, season with salt, black pepper & chili powder. Try to break down the feta cheese & make it like a paste.
  2. Remove the skin from the chicken breasts, clean & pat dry.
  3. Season the breasts with salt & black pepper on both sides.
  4. Put a table spoon of the feta mixture on the breast, roll the breast from your side to the end.
  5. Wrap the breasts with cling film & tighten it up on both sides, squeezing it like a towel.
  6. Refrigerate for 30 mins.
  7. Boil the carrot with salt until soft.
  8. Put the carrot into a blender, add the milk & butter. Season with salt.
  9. Blend them all together until smooth.
  10. Unwrap the chicken roll.
  11. Pan fry the chicken roll with oil to get some caramel on all sides.
  12. Put the chicken roll into the oven for 20 mins at 170c.
  13. Take a spoonful of the carrot puree on the plate & put the chicken roll on top.
  14. Sprinkle some olive oil on top.