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Pate Mousse & Cranberry Soufflé:
Pate:
Ingredients:
Chicken liver 1lb
Onion 1 medium
Red wine 250ml
Butter 100g
Whipped cream 200ml
A couple of sprigs of thyme
Salt/pepper to taste
Melt the butter in a deep skillet.
Sauté the onion until golden brown.
Add the wine and let the alcohol evaporate.
Add the chicken liver. Place thyme on top.
Simmer for 20 minutes.
Blend the mixture until smooth.
In a separate container, whip the cream.
Gently mix the pate with the whipped cream.
Divide into containers. Let it rest in the refrigerator for at least 2 hours.
Cranberry Soufflé:
Ingredients:
Gelatin 7g
Water 70ml
Cranberries 1 cup
Honey 4 tablespoons
Red wine 125ml
Whipped cream 100ml
Salt to taste
Prepare the gelatin mixture.
Let it set in the refrigerator.
Add cranberries to a saucepan and heat until the berries burst.
Add red wine, let the alcohol evaporate, and add honey.
Strain the mixture through a sieve, add the gelatin mixture.
Mix everything with the whipped cream.
Let it rest in the refrigerator for at least 1 hour.
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Burger w/pesto & blueberry jam
Ingredients:
Pesto:
Basil 1 bunch
Garlic 1-2 cloves
Pine nuts 15-20 g
Parmesan 15-20 g
Olive oil couple of tbls
Salt to taste
Burger:
Brioche bun
Dried tomatoes 2-3 pc
Ground beef 170 g
Mozzarella 1-2 slices
Chilli to taste
Blueberry jam 1 tbls
Basil couple of leaves
Pesto:
Lightly roast pine nuts. Add them to a mortar and crush. Then add basil leaves to the mortar with the crushed nuts and grind them together. Next, add garlic and olive oil to the mortar, crush, and combine all ingredients. Add Parmesan and grind again. Taste it; if it needs more salt, add salt.
Burger:
Pan-sear the burger patty. The easiest way to achieve medium doneness is to sear for a couple of minutes on each side, then place in the oven at 360 degrees Fahrenheit for 5-6 minutes. One minute before it’s done, place slices of mozzarella on the patty.
Don’t forget to toast the buns; it makes the burger even tastier.
Assembly:
Spread 1-2 tablespoons of pesto on the bottom bun.
Place sun-dried tomatoes on the pesto.
Next, add the burger patty with mozzarella.
Top with chili pepper and basil leaves on the mozzarella.
Spread 1-2 tablespoons of blueberry jam on the top bun.
Enjoy!
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Beef eye of round with Sweet Potato and Wine Sauce.
Cast iron pan by @finexcookware
Beef and Sauce:
Beef eye of round: 450 grams
Red wine: 500 ml
Beef/Chicken broth: 400 ml
Salt/Pepper to taste
Sugar: 1 cup
Thyme/Rosemary: 2-3 sprigs each
Garlic: 1-2 bulbs
Butter: 50 grams
Flour: 100 grams
Sweet Potato Mash:
Sweet potatoes: 500 grams
Cream (30%+ fat content): 100 ml
Butter: 50 grams
Salt/Pepper to taste
Preparation method:
Meat and sauce:
Slice the beef into large pieces. Season with salt and pepper. Coat with flour.
Melt butter in a pan. Add thyme/rosemary/garlic to infuse the butter with flavors.
Sear the meat in the aromatic butter until golden brown.
Add wine. Let the alcohol evaporate, then add sugar and simmer the meat on low heat for 1.5-2 hours, turning occasionally and adding chicken broth.
Sweet potato mash:
Peel and slice the sweet potatoes. Boil for 15-20 minutes until tender.
In a separate container, melt butter and add cream. Bring to a boil.
Combine butter and sweet potatoes. Blend with an immersion blender or mash by hand.
Serving:
Place sweet potato mash on a plate, sprinkle with chopped herbs, arrange the meat on top. Drizzle with sauce, garnish with rosemary.
Enjoy your meal!
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Scallops with Asparagus and Mango Sauce
Scallops:
- 4 scallops
- 25g butter
- A couple of sprigs of thyme
- 1 clove garlic
- Salt and pepper to taste
Melt the butter in a pan. Add thyme and garlic. Season the scallops with salt and pepper. Sear the scallops until golden brown on both sides.
Asparagus:
- 100g asparagus
- 1 clove garlic
- Salt and pepper to taste
- 10-15ml olive oil
Prepare the asparagus by removing the tough ends. Sauté the asparagus with garlic, salt, and pepper until tender.
Mango Sauce:
- 1 ripe mango
- 2 shallots
- 1 tbsp honey
- Juice of 1 lime
- 75ml white wine
- Salt and pepper to taste
- 25g butter
Slice the shallots and sauté until softened in butter. Add the white wine and let the alcohol evaporate. Peel and dice the mango, then add it to the sautéed shallots along with a pinch of salt, honey, and lime juice. Stir in the cream. Cook until the sauce thickens, stirring constantly.
Enjoy your delicious scallops with asparagus and mango sauce!
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Seafood dinner for you and your family, easy to cook, looks perfect and professional, cook to your friends on the party or get this plate to you and your love.
Niçoise Salad
Ingredients:
Salad:
- 150g tuna
- 100g arugula
- 1 purple potato
- 4 quail eggs
- 2 Kumato tomatoes
- 4 olives
- 10g sesame seeds
Honey-Mustard Sauce:
- 25g mustard
- Juice of 1/2 lemon
- 100ml cream
- 2 tablespoons honey
- Salt/pepper to taste
- 15g butter
Preparation:
Sauce:
Melt the butter, add all the ingredients, bring to a boil, stirring constantly, then cool.
Salad:
Peel and boil the potato.
Boil the eggs (2 minutes soft-boiled, 4 minutes hard-boiled).
Season the tuna with salt and pepper, coat with sesame seeds. Sear for one minute on each side.
Serving:
Mix all the ingredients, add the sauce. Arrange on a plate.
Slice the tuna thinly.
Enjoy!
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Seafood dinner for you and your family, easy to cook, looks perfect and professional, cook to your friends on the party or get this plate to you and your love.
Roasted Rack of Lamb with Wine-Pomegranate Sauce and Purple Potato Puree
Ingredients:
Wine-Pomegranate Sauce:
3 pomegranates
120ml red wine
1/3 teaspoon cinnamon
1 tablespoon honey
50g butter
Salt/Pepper to taste
Rack of Lamb:
450g rack of lamb
1 tablespoon olive oil
Salt/Pepper to taste
Purple Potato Puree:
3 purple potatoes
50g butter
75ml cream
Method:
Wine-Pomegranate Sauce:
Prepare the pomegranates by removing the seeds. Place the seeds in a saucepan and simmer over low heat. Extract the juice from the pomegranate seeds.
Strain the juice through a sieve into a saucepan, separating the juice from the pulp.
Simmer over low heat for about 20-25 minutes, until thickened.
Add spices and wine. Stir. Evaporate the alcohol. Add the butter. Gently mix the butter into the sauce.
Keep warm until serving.
Rack of Lamb:
Season the rack of lamb with salt and pepper, drizzle with oil. Marinate for 10-15 minutes.
Sear on each side for 1-1.5 minutes. Let it rest for a couple of minutes.
Purple Potato Puree:
Prepare the potatoes. Boil until tender.
Melt the butter, add the cream, bring to a boil.
Add the mixture to the potatoes. Mash the potatoes while mixing with the creamy mixture.
Enjoy your meal!
#Gourmet #RecipeOfTheDay #foodie #Lamb #Purplepotatos #mashedpotates #WineSauce #CulinaryCreations #DeliciousDish #HomeCooking #DinnerIdeas #CookingInspiration #CulinaryMasterpiece #NutritiousMeal #FamilyDinner#WineandLamb #hungrmn #cookwithhungrmn #cookwithfinex
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