Culinary Explorer

It’s been said that the best way to get to know a country is through its food. As a fan of the food writers Diane Kochilas and Corinne Trang, who combine a traveler’s cultural awareness with a chef’s creativity in their cookbooks, I believe cooking authentic cuisine from abroad helps you get closer to a culture. Dorothy Aksamit went one step further on her trip to the river town of Hoi An, Vietnam:

Prime Rib Of Heaven

Prime Rib 

Ingredients:

For Prime Rib

Beef Rib Eye                                                                                 1Ea (approx. 20 Portions)

Garlic Peeled Fresh                                                                                    3 Cloves

Herb Thyme Fresh RTU                                                                                  1 Ea

Salt & Pepper                                                                                                to taste

For Baked Potato

Potato Baking                                                                                                10 Ea

Oil Vegetable                                                                                                 1 Fl Oz

Butter Unsalted                                                                                             0.25 Lb

Veal Glaze                                                                                                      1 Fl Oz

Black Peppercorn                                                                                           a few

Salt                                                                                                                    a few

For Garnish

Tomato Regular 6x 7                                                                                     10 Ea

Green Beans Frozen (Cut into half slantwise)                                          1 Lb

Cauliflower Fresh                                                                                          3 Hd

Garlic Peeled Fresh                                                                                   10 Cloves

Cheese Parmesan (Grated)                                                                            6 Oz

Oil Vegetable                                                                                               2 Tblspn

Parsley Italian                                                                                               0.5 Bu

Herb Tarragon Fresh RTU                                                                      a few sprigs

Parsley Curly                                                                                            a few sprigs

Herb Oregano Fresh RTU                                                                      a few sprigs    

Butter Unsalted Solids                                                                                0.25 Lb

Bacon Fat                                                                                                     2 Tblspn

Salt & Pepper                                                                                                to taste

Method:

Prime Rib

Rub Beef Rib Eye with Thyme, Garlic and Salt & Pepper prior to Roasting. In a preheated preset Oven, Roast at:

        MR- 180 F for 120 minutes

M-     180 F for  180 minutes

MW- 180 F for 240 minutes

Ensure to arrange Beef Rib Eye directly on the Oven Grill to facilitate even roasting.

Remove from the Oven and slice of the Fat layer just prior to achieving the correct doneness, ensuring to rest the meat for at least 20 minutes prior to doing this. Slice 9.5 Oz per portion on the slicing machine at the time of service. Sprinkle Kosher Salt on the Meat after slicing.

Baked Potato

Peel & Wash Potato carefully, arrange in a Large Sheet Tray, brush Vegetable Oil and season with Salt. Bake in a hot oven at 350 F for 35 minutes. Remove from the Oven just before it is fully baked. Slice with Skin into two breadthways.

On a hot flat top grill, melt Butter and sear Baked Potatoes (Flat side first) in order to give it some color. Pour Veal Glaze on it and sear for while. Season well.  This should be carried out as close to service as possible.

Garnish

Cut Tomato into Half breadthways, ensuring to slice off the base enabling adequate balance. Cut Cauliflower into small florets and blanch in salted water.

On a hot flat top grill, melt Butter and sear Tomato Halves (flat side first). Pour Balsamic Vinegar and season well. Arrange in a large sheet tray over parchment paper.

Heat Bacon Fat in a hot Pan and sauté Cauliflower Florets and Green Beans, season well. Arrange 3 ea Cauliflower Florets and 5 ea Green Beans over Tomatoes (please refer to the Photograph). This process can be carried out by the night shift, the garnish can be arranged ready to be used for service the next evening.

Just prior to service sprinkle Grated Parmesan Cheese over Tomato Garnish and gratinate in the Salamander.

Slice Garlic Cloves thin and shallow fry in Vegetable Oil.

Finish & Presentation

Place sliced Beef Rib Eye at the lower bottom portion of the Plate. Place Tomato Garnish at the top left hand corner and Baked Potato on the top right hand corner of the Plate.  Garnish with a sprig of Curly Parsley, Tarragon & Oregano and Garlic Chips.

Lemon Butter Barramundi

 

Ingredients: 4 portion

• 4 barramundi fillets (skin on or off)
• cooking spray (canola or olive oil)
• 2 tablespoons salted butter
• 1 small garlic clove
• 1/2 teaspoon salt
• 3 tablespoons lemon juice
• 4 -6 fresh basil leaves (or 3/4 tsp. dry)

Directions:

Prep Time: 5 mins
Total Time: 15 mins

1. Rinse fillets and pat dry with paper towel
2. Spray fillets with canola or olive oil
3. Saute fillets on high heat, 3 minutes (skin side up)
4. Flip and cook 1 more minute. Transfer to serving dish.
5. Sauce:.
6. Gently saute the garlic and butter for about 2 minutes. Stir in salt, lemon juice and basil.
7. Remove from heat and spoon over fillets immediately before serving.
8. Serving Suggestions:.
9. Try serving with young green beans, lightly steamed.

Apa Itu "Fillet Mignon "???

Filet mignon ( Prancis untuk "fillet cute" atau "fillet cantik") adalah steak potongan daging sapi yang diambil dari tenderloin , atau m. psoas mayor dari karkas sapi,Dalam bahasa Perancis disebut filet de Boeuf, filet mignon, ketika ditemukan pada menu di Perancis, umumnya mengacu pada daging babi daripada daging sapi.

The tenderloin Letaknya di kedua sisi tulang belakang , dan biasanya dibagi menjadi dua potongan berbentuk lulur panjang daging sapi.The tenderloin (jangan bingung dengan pinggang pendek ) kadang-kadang dijual keseluruhan.Jika bagian ujung terkecil tenderloin yang dipotong menjadi bagian sebelum dimasak, bagian yang dikenal sebagai filet mignon, atau fillet, dari daging tanpa tulang Perancis (mignon, yang berarti "kecil", sebagai mignons benar dipotong dari ujung ekor kecil dari tenderloin itu).The fillet adalah potongan daging sapi yang paling lembut, dan yang paling mahal.Rata-rata Potongan daging atau sapi dapat menyediakan tidak lebih dari 4-6 pon fillet.Karena otot tidak menahan beban , tidak banyak mengandung Serat, yang membuatnya tender/lembut.

Potongan daging sapi yang sama juga dapat disebut:

• French : filet de bœuf Perancis : filet de Boeuf
• English (US): medallions, tenderloin steak Inggris (AS): medali, steak tenderloin
• English (UK & Ireland): fillet steak Inggris (Inggris & Irlandia): steak fillet
• English (Australia): eye fillet Inggris (Australia): fillet mata

Di AS,Bagian ujung dan bagian besar tengah tenderloin yang sering dijual sebagai filet mignon di supermarket dan restoran.Istilah Perancis untuk pemotongan ini adalah tournedos (bagian tengah lebih kecil), Chateaubriand (bagian tengah lebih besar) dan biftek (dipotong dari akhir besar yang dikenal sebagai filet de Tête dalam bahasa Perancis). ^[1]
Porterhouse steaks/steak kedai bir dan T-bone steak yang Bagian daging yg lebih besar yang mencakup filet. The small medallion di salah satu sisi tulang fillet, dan strip panjang daging di sisi lain tulang adalah steak strip.

 PERSIAPAN/PREPARATION
Filet dapat dipotong menjadi 1 - untuk porsi seberat 2-inchi, lalu dipanggang apa adanya.Anda juga bisa menemukan filet di toko sudah dipotong menjadi bagian dan dibungkus dengan bacon,panas tinggi adalah metode yang biasa untuk memasak filet, baik memanggang , penggorengan , panas sekali , atau memanggang .Bacon sering digunakan dalam memasak filet karena rendahnya tingkat lemak yang ditemukan di filet (lihat barding ).Filets juga memiliki tingkat rendah marmer , atau lemak intramuskular.Bacon di Untuk membungkus filet dan ditempelkan ditutup dengan tusuk gigi kayu.Hal ini menambah rasa dan menjaga fillet dari kekeringan selama proses memasak.Cara masak tradisional untuk filet mignon men seared(menggunakan panas tinggi di grill dengan waktu yang singkat dan kemudian ditransfer ke panas yang lebih rendah untuk mematangkan keseluruhan isi daging/atau sesuai permintaan.Tetapi Filet mignon sering disajikan "Rare/dibawah setengah matang"daripada daging lainnya.Bagi Mereka yg lebih suka memilih steak well done/matang dapat meminta "butterflied" filet/dipotong menyerupai kupu-kupu, yang berarti daging yang dibagian tengah diiris, dan dibuka untuk mengekspos lebih banyak daging untuk dipanaskan selama proses memasak.

Creamy Chicken

Chicken in Creamy Foie Gras Sauce,Fresh Shitake and Oyster Mushrooms

Ingredients for Bresse Chicken with Foie Gras Sauce: (Serves 30)

Chicken (Bresse) Whole: 5 Ea

Button Mushrooms Regular: 0.5 Lb

Shallots: 1 Lb

Garlic Unpeeled Fresh: 2 Oz

Butter Unsalted Solids: 2 Lb

Wine White Cooking: 1 Qt

Cream Heavy Fresh: 3 Lt

Salt: To taste

Powder White Pepper: To Taste

Sherry Vinegar: Few Drops

Foie gras: 10 Oz

Sliced Cepes Mushrooms: 30 Slices

Shitake Mushrooms: 60 Ea

Oyster Mushrooms (Even Sized) - 30 Ea

Caramelized Garlic: 30 small and even sized cloves.

Green Peas Frozen: ½ Cup

Micro greens: to Garnish

Basil Oil: Few Drops

Caramelized Garlic Confit:

·         In a pan add unsalted butter, keep it on moderate heat. When butter is clarified, add unpeeled cloves of garlic and cook about 30 minutes until they are cooked ( butter will turn golden brown and also the cloves of garlic), remove  skin and reserve hot in  same butter.

Procedure to Cook the Drumstick & Thigh: (Cooking Process to start as close to the service time as possible)     

·         Remove  legs from  bresse chicken, careful enough not to damage the “chicken oysters” .Cut away  feet and separate  thigh from  drumstick 

·         Remove wings and trim the bones behind the rib cage, in a manner that chicken rests on its back while breasts are cooked.

·         In clarified butter, sauté the legs in a pan on medium heat. Season it well with salt and pepper.

·         Brown legs uniformly starting with the skin. Keep on adding soft butter, this will prevent butter from getting brown

·         Then add mushrooms, onion and the clove of unpeeled garlic and allow it to cook.

·         Pour over white wine and let it reduce by  two third.

·         Then cover it with cream and let it simmer for about 25 - 30 minutes

·         Remove legs from the pan and strain sauce through a chinois.

·         Bone the legs and arrange drumsticks and thighs in a pan. Reserve for the evening session.

Procedure to Cook the Breast:

·         Apply softened butter to the breasts while still on bone, and season it with salt and white pepper powder.

·         Then roast them in the oven for 18-20 minutes at 385 F, and baste them 2-3 times with cooking juices and butter from the dripping tray.

·         Remove them from oven and let them rest on the side for 10 minutes, then remove breasts from the bone and put them in the sauce

·         From each chicken we get 6 portions. Carve each breast into 9 pieces with the skin on; allow three pieces of breast per portion.

·         Carve out three pieces each from the drumstick and thigh with the skin on.

Assembly:

·         Sauté oyster mushrooms in butter and color them till golden brown, season with salt and white pepper powder.

·         Remove stems of the shitake and color them golden brown, season them with salt and white pepper powder.

·         Since the Cepes mushrooms are frozen and turn soft after thawing, they need to be cut evenly, of similar size. We need to use slices from central part of mushroom and end parts can be used in sautéed medley of mushrooms. Color them in butter.

·         Thaw and remove skin of the green peas reserve in chilled water. This can be done prior to service.

·         In a Deep Plate Q 43 (used as an under liner for the Washington apple tart tatin) after mentally dividing the plate in two halves, place the sautéed cepes in the center. Place the sautéed oyster mushroom below that. Towards its right, arrange two pieces of sautéed shitake shaped like a fan overlapping on the oyster mushroom. The sides of shitake mushroom should be visible.

·         Arrange a piece of dark meat each from the drumstick and thigh; arrange three slices of breast on top overlapping the dark meat. Top it up with a clove of peeled garlic, from the caramelized garlic confit.

·         Take some cream sauce and put it in a sauce pan and, blend it with foie gras( left from the trimmings of the foie gras roulade) and since this sauce oxidizes fast; therefore it must be done as close as possible to service, few drops of sherry vinegar are added to bring a touch of acidity. Ensure that the sauce is frothy.

·         Nappe the sauce on top of the breast, garnish with sautéed green peas, micro greens, and few drops of basil oil.

Fillet Mignon and Beef Tartar

Fillet Mignon and Beef Tartar

Ingredients:

Fillet Mignon: 4oz

Herb Salad: For Garnish

Port Wine Reduction: a Little

Veal Glace: A little

Basil Oil: Few drops

 For Prime Beef Tartar (For 16 Portions)

Lean Prime Beef Hand Chopped: 1Lb

Mustard stone ground: 2 Tbsp

Capers: 1tsp

Chopped Garlic: 2 Ea

Worcestershire Sauce: 1 Tsp

Brunnoise Red Onions: ¼ cup

Anchovies (Drained): 2ea

Virgin Olive oil: 1/4 Cup or as required.

Ground Black Pepper: ½ tsp

Chopped (Unpeeled fresh) Garlic: ½ Tsp

Egg Yolk: I Ea

Parmesan Slivers: 32 Ea

Lettuce Mache Baby: For Garnish

For Dressing for the Beef Tartar:

Veal Jus: 2Tbsp

Stone Ground Mustard: ½ tsp

Chopped Red Onions: ½ Tsp

Chopped Garlic: ½ Tsp

Chipped Capers: ½ Tsp

Mustard: ½ Tsp

Basil Oil: 1Tbsp

Sherry Vinegar: 1 Tsp

Chopped Parsley:

Chopped Tarragon:

For Onion Streusel:

Sugar Brown: 3 Oz

Apricot Dry: 2 Oz

Peach Dry (Canned Ones can also be used): 2Oz

Fresh Brioche Crumbs: 12 Ea

Cardamom: 1 Ea

Cloves: 2 Ea

Rosemary: 1 Small Sprig

White Pepper Powder: To Taste

Red Wine: Little

Butter unsalted solids: 1 oz

Fried Onions: 1 Tbsp

For Hazelnut Crusted Potato & Sauerkraut Croquette: (Portions: 18 Ea; for 1 Oz of Potato tartar, use 1 Tsp of sauerkraut Stuffing)

Steamed Baking Potato (Medium Sized): 6 Ea

Chopped Red Onions: 1 Tbsp

Lemon Juice: 1Fl Oz

Chopped Chives: 1 Tsp

Salt: To Taste

White Pepper Powder: To Taste

Panko Bread Crumbs: For Crumbing

Hazelnut Powder: 1 Cup

Oil for Frying:

For The Sauerkraut Stuffing: (Allow 1 Tsp per Portion)

Bacon: ½ Tbsp

Proscuitto: ½ Tbsp

Chopped Red Onions: 1 Tbsp

Roasted Garlic: 9 Ea (Cook garlic with skin in butter as for Free Range chicken, remove peel and reserve)

Bay Leaf: 1 Ea

Juniper Berries: A few

White Wine: 1 Fl Oz

 Chicken Stock: 4 Fl Oz

Chinese cabbage: 4 Oz

Port Wine & Veal Glace Reduction (For béarnaise ice Cream):

Port Wine: 200 Ml

Veal Glace: 24 Oz

For Béarnaise Ice-Cream:

Milk: 1 liter         

Heavy cream: 1 liter

Egg yolk Fresh: 20 Ea

Sugar: 8 Oz

Stabilizer: 1 Oz

Béarnaise Sauce: 80%, Ice Cream Mix-20 %

Note: Make the béarnaise sauce and strain it through chinois, before using it for the Ice – Cream.

Spiced Meat Jus:

Use the Veal au Jus (Flavored with thyme)

Procedure:

Meat Jus Vinaigrette

·         Mix Veal Jus, chopped red onions, parsley, tarragon, stone ground mustard, olive oil, sherry vinegar and season to taste.

DRUNKEN PORK CHEEK [PICCATA]

INGREDIENTS                                     UNITS                                      

• Pork lion                                    :  30 lbs (thinly sliced)
• Egg’s pasturised                       :   5  lbs
• Flour h&r                                 :   2  lbs
• Cheese parmesan                     :   3  lbs  ( grated)
• Parsely Italian                          :   3 bu    (chopped)
• Salt &pepper                            :   to taste
• Oil vegetable                             :   2 qt

PROCEDURE.

1. Tenderize the sliced porklion
2. Mix all other ingredients to form a batter
3. Dip the porklion and shallow fry in the tilting pan till done
4. Arrange in hotel pans with some tangy tomato sauce on the bottom
5. Garnish with julinne of garden fresh vegetables.

Resep Masakan - Chicken Cordon Bleu

Resep Masakan - Chicken Cordon Bleu

Bahan:
2 dada ayam, tanpa kulit
2 lembar irisan roast beef (daging sapi panggang)
2 sdt mustard
garam & merica secukupnya

Kulit:
tepung terigu (plain flour)
tepung roti (bread crumbs)
1 butir telur kocok

Cara:
1. Belah dada ayam secara horisontal (melebar), tapi jangan sampai terpotong. Buka di tengah, lumuri dengan mustard, garam & merica.
2. Letakkan roast beef di tengah2 dada ayam, tutup kembali. Bila perlu, tusuk dengan tusuk gigi agar tidak terbuka. Taruh di kulkas selama 30 menit.
3. Labur dada ayam dengan tepung terigu, lalu celupkan dalam telur kocok. Setelah itu labur dengan tepung roti sampai seluruh permukaan dada ayam terlapisi.
4. Goreng dengan api kecil dulu. Setelah 3/4 matang, besarkan api. Jangan lupa buang tusuk gigi setelah menggoreng, sebelum menghidangkan.
5. Sajikan dengan saus tomat atau sambal ABC.

Lobster Tail (10 Portions)

Lobster tai presentation

Broiled Lobster Tail (10 Portions)

Ingredients

Lobster tail 12 oz                                                : 10 ea

Potato baking                                                      : 10 ea

Potato Yukon Gold                                             : A little

Lemon                                                                    : 2 ea

Limes                                                                      : 4 ea cut in wedges

Tomato cherry red                                               : 10 ea

Tomato cherry yellow                                         : 10 ea

Chives chopped                                                   : 2 tablespoon

Parsley chopped Italian                                    : 1 tablespoon                                     

Heavy cream                                                         : 4 tablespoon

Red onions chopped                                           : 1 cup

Rosemary                                                              : 10 stems

Butter                                                                     : 4 tablespoon

Salt                                                                         : To taste

Salt sea or kosher                                                                : for garnish

White pepper powder                                        : To taste

Lobster Nage                                                        : 2 tablespoon

Citrus Drawn butter                                           : as accompaniment

Procedure

·         Bake baking potato (with skin) until just cooked. Peel when still hot and dice.

·         Finely chop lemon rind and reserve the lemon juice.

·         Sauté red onions in butter, add lemon juice and chopped rind.

·         Add diced potato, cream and chopped chives. Season.

·         Lightly roast the Cherry tomatoes & Sauté with butter & chopped parsley. Season

·         Cut lobster into two (with shell). Detach meat from the shell before cooking; skewer the tails with bamboo skewers to retain their shape.

·         Season lobsters with salt & pepper. Cook over the grill.

·         To assemble- using a round cutter shape the potatoes on the center of a square plate.

·         Arrange yellow cherry tomato and Red Cherry Tomato around the potato ring as shown. Place line wedges on Charred Tomatoes as illustrated.

·         Arrange halved lobster over potato and hold them with the help of a long rosemary stem.

·         Drizzle lobster nage over lobster.

·         Serve with citrus drawn butter.

PACIFIC SALMON APPETIZER

PACIFIC SALMON IN MODERN ART TOUCH

INGREDIENT.

YEILD 100PORTION

FOR MARINATED SALMON

SALMON FRESH-10LB

CRUSHED BLACK PEPPER-1/4CUP

 DIJON MUSTARD PASTE-1/CUP

CORRIENDER SEED(ROASTED,CRUSHED)-1/2 CUP

SALT-TOTASTE

PICKLED CUCUMBER (FOR GARNISH)

      CHIVE BATON-1/4PKT

      CUCUMER FRESH (SLICED VERY FINE IN MACHINE) –4EA

      PICKLING JUICE-1CUP

FOR SALMON PAVE

         SMOKED SALMON-8LB

      BUTTER SOLID1LB

CREAM CHEESE2LB

LEMON RIND2TBSP

LIME RIND-1TBSP

DILL LEAVES CHOPPED-2TBSP

ALFAFA SPROUTS ( FOR GARNISH )-1PKT

FOR SALMON RILLETTES

SALMON CHUNKS FREH(TRIMMINGS CAN BE USED FOR THIS)-10LB

POTATO FRESH(CUT INTO SMALL DICES)-15LB

BUTTER-2LB

FISH STOCK-4GALLON

OLIVE OIL-2CUP

CHOPPED CHIVES-1/4CUP

CHOPPED DILL-2TBSP

CHOPPED SHALLOTS

SALT PEPPER-TO TASTE

OREGANO SPRIG (FOR GARNISH)

MELBA TOAST-100EA

FOR DRESSING.

RED WINE REDUCTION-1CUP

HONEY MUSTARD  DRESSING-1CUP

PROCEDURE

FOR MARINATED SALMON

TAKE THE HEAD PART OF THE SALMON FILLET AND RUB IT WITH ALL THE MARINADE.COOK IT TO MEDIUM IN A FLAT TOP.FREEZE IT. SLICE 1OZ SLICES (WHEN ITS FRROZEN)

FOR SALMON RILLETTE

POUR IN THE BUTTER INTO THE FISH STOCK. SEASON THE STOCK. COOK THE POTATO IN THE STOCK AND TAKE IT OUT AND CHILL. COOK THE SALMON CHUNKS( TRIMMING FROM THE MARINATED SALMON CAN BE USED UP HERE.) IN THE STOCK. REMOVE AND CHILL.

PLACE THE STOCK IN THE FREEZER . ONCE THE BUTTER SOLIDIFIES , TAKE IT OUT FROM THE STOCK AND WHIP IT WITH SOME SEASONNING.

MIX  THE SALMON, THE POTATO AND REST ALL THE HERBS.PLACE IT IN A RING MOULD AND SHAPE IT TO A BARREL SHAPE(1INCH DIAMETER MOULD).

FOR SALMON PAVE.

WHIP THE BUTTER AND THE CREAM CHEESE. ADD ALL THE HERBSAND REST OF THE INGREDIENT.

LINE SHEET PAN WITH PLASTC FILM AND ARRANGE SMOKED SALMON SLICES NEATLY.SPREAD A THIN LAYER OF THE CREAM CHEESE MIXTURE EVENLY.REPEAT THE PROCESS FIVE TIMES, MAKING SURE THE HEIGHT DOES NOT EXCEED 1&1/4 INCH.BLAST CHILL AND CUT INTO EVEN 1INCH SQUARES.

COMPILING

PLACE THE PAVE ON LEFT SIDE OF A SALAD PLATE GARNISHED WITH A LITTLE ALFAFA SPROUTS.

PLACE A THIN SLICE OF SALMON(1/2 CM THICKNESS)(SEARED) IN THE CENTRE OF THE PLATE GARNISHED WITH PICKLRD CUCUMBER AND CHIVE BATON.

PLACE THE RILLETTE ON A MELBA TOAST AND PLACE IT ON THE RIGHT SIDE OF THE PLATE. DRIZZLE FEW DROPS OF RED WINE REDUCTION AND HONEY MUSTARD DRESSING ARROUND AND SERVE.

BEEF CARPACCIO (10 portion)

BEEF CARPACCIO 

INGREDIENTS:-

Filet mignon prime 4-5 oz                                  : 1 lb (bright red color center cut)

Garlic & Herb bread                                         : 3 ea (From One Stick 4 Portions)

Lemon & herb butter                                       : ½ lb

Baby Mache’                                                  : 10 Sprigs

Balsamic Vinaigrette                                        : One tablespoon

Star fruit chutney                                            : ½ cup

Capers                                                          : 80 ea

Truffle oil                                                      : 5 teaspoon

Parmesan shavings                                         : 5 oz

Sea salt or kosher salt                                      : pinch

Cracked black pepper                                       : pinch

PROCEDURE:-

• Roll the filet in plastic & freeze.
• Thinly slice garlic & herb sticks length wise. Spread lemon & herb butter on both sides of the sliced bread. Place them over small cylinder made of aluminum foil (the same size use for potato cannelloni) Toast them on lo heat and forms a shape of wave. Keep warm.
• Thinly slice the frozen beef and arrange in a square Plate (16 slices/por).
• Keep one quenelles of star fruit chutney in the center.
• Spread 8 ea capers on the sliced beef and drizzle lemon vinaigrette over it. Message some truffle oil over the beef and garnish with baby Mache Lettuce at the center, next to star fruit chutney. Spread some sea salt & cracked black pepper over Carpaccio. Drizzle few drop of house dressing over mache.
• Now place parmesan shavings on either side of the mache.
• Keep the warm herb toasts both side of the mache as shown in the presentation.

LEMON HERB BUTTER 

INGREDIENTS:-

Butter solids                                                   : ½ lb softened

Red onion chopped                                          : ½ ea (medium size)

Lemon                                                           : 1 ea juice & chopped rind

Basil chopped                                                 : one teaspoon

Tarragon chopped                                           : one teaspoon

Chervil chopped                                               : one teaspoon

Italian parsley chopped                                     : one teaspoon

Salt                                                              : to/taste

Crushed black pepper                                       : to/taste

         

 PROCEDURE:-

• Melt butter. Add chopped red onions and sauté. Add lemon juice & rind. (The color of onions will brighten). Cool.
• Mix all the herbs in soft butter and add the sautéed onions.
• Chill until ready to use.