Introduced Japanese cuisine

It has been a long while since, i posted something for my dear friends on the blog. It was quite hectic, the months that passed by. The most interesting part was, we have introduced Japanese cuisine for breakfast for our esteemed guests. It was all about training and practice with chefs flown in from Japan to get authentic touch of the cuisine. Names of dishes that when we called our Japanese guests to try had their eyes open wide and had that beautiful word DOMO ARIGATO.
I must admit the Japanese have a flair for fresh produce. It was worth every moment that we spent with the Japanese chefs. Our Japanese guests at IRIS HOTEL are privileged to have their home food right in the comfort of their room.

Creme brulle

Instructions

Things You'll Need:

• 1/3 cup sugar
• 4 egg yolks
• 2 cups heavy cream
• 1 tsp. vanilla extract
• powdered sugar for the crusts
• Groceries
• Baking Pans
• Cooking Pan
• Mixing Bowls
• Ramekins
• Wire Whisks
• Propane Torches
• Mixing bowls

1. Step 1

   To make creme brulee, heat the oven to 135 degrees C.

2. Step 2

   Mix the cream and vanilla extract in a nonreactive pan over low heat until steaming.

3. Step 3

   When the cream is hot, whisk together the egg yolks and sugar until well blended.

4. Step 4

   When cream starts to steam, shut off the heat.

5. Step 5

   Pour some cream (maybe 1/2 cup) into the egg yolks while whisking quickly. This will slowly heat the yolks, reducing the chance of curdling them.

6. Step 6

   Remove the whisk from the eggs, start whisking the cream, and steadily pour the yolks into the cream while whisking quickly.

7. Step 7

   When thoroughly mixed, divide mixture into oven-safe individual ramekins.

8. Step 8

   For best results, an optional step is to chill the filled ramekins overnight before cooking.

9. Step 9

   Place ramekins in a tall-sided baking pan. Pour hot water into the pan about halfway up the sides of the ramekins.

10. Step 10

    Bake for about 35-45 minutes.
    

11. Step 11

    Cover and chill at least two hours.

12. Step 12

    When ready to serve, sprinkle the top of each serving with a thin, even layer of sugar.

13. Step 13

    If you have a propane kitchen torch, heat the sugar with the flame until it begins to brown. Stop when it reaches a golden color. It should not get too dark.

14. Step 14

    Without a torch, use the oven's broiler setting to caramelize the sugar. Broil for 20 to 30 seconds within at least an inch of the flame or heating element.

Persillade Crusted Salmon with Horseradish mashed potato and beurre rouge

Myself and salmon we get along very well. It had been the first choice in seafood next to swordfish (if cooked right). I have been a fan of salmon since i started with salmon gravlax which was served on the cruise line that i worked with. Salmon has a unique falvor and taste which differentiates from the rest of the seafood varieites. This recipe could be tried at your lesiure, which is very simple and easy to make.

Ingredients:

Salmon, 5oz slices 5ea
Salt and pepper t.t
Dijon Mustard 1/4tsp
Japanese Crumbs 1/4tsp
Parsley chopped 1/4bunch

Method:

• Preheat oven to 350*F
• Season fish with salt and pepper and organize according to thickness on a sheet pan
• Brush with mustard and sprinkle the mixture of parsley, salt, pepper and japanese crumbs (mis de pain)
• Cook fish in oven half way and set aside. Make sure to wrap with a moist a paper towel to hold it until it is ready to serve.
• Raise the temperature of the oven to 500*F
• When it is ready to be served slide the tray in the oven and cook until done and there is a slight browning on the surface.

For the horseradish mashed potato

Ingredients:

Potatoes 7ea

Fresh horseradish grated 2tsp

Butter 1/4#

Cream 4oz

Chives, minced 1/4bunch

Method:

• Quarter potatoes and place in cold water with salt.
• When potatoes are cooked (when a knife can pass through) puree with a food mill.
• Add cold diced butter, horseradish and hot cream until you get a good texture.
• Add the chives, salt and pepper and hold in a plastic piping bag until service
• Keep warm.

For Sauteed spinach

Ingredients:

Spinach individual leaves 1#

Garlic thinly sliced 1clove

Olive oil 1oz

Salt and pepper t.t

Chicken stock as needed

Method:

Prepare this right before service.

• Heat olive oil in a pan, add sliced garlic and lightly toast to a golden color. Add spinach and cook until tender.
• Add a little stock to moisten
• Season

For the Beurre Rouge

Ingredients:

Shallots minced 1/4cup

Red wine 4oz

Red wine vinegar 1oz

Peppercorns 6ea

Bayleaf 1ea

Heavy cream 2oz

Unsalted butter diced 1/4#

Lemon Juice t.t

Salt and pepper t.t

Method:

• In a pan, add shallots, wine, vinegar and peppercorns and bay leaf and the wine reduce.
• Abour 15 minutes before you are about to serve add cream and reduce slightly on low heat.
• On the same heat add the butter slowly whipping constatly, season with lemon juice, salt and pepper and strain.

During service. Pipe the mashed potato to the side of the plate and beside that place the sauteed spinach. Above the spinach rest the salmon and drizzle the sauce around.

Avial a Indian dish making waves

Avial goes with rice and also with Indian bread (Chappati)Avial in its true form

When my wife called me to talk about the posts on my blog she was very much enthusiastic in her voice and she told i have a surprise for you. I was eager, to know what was in this surprise for me and here it is the surprise she gave me. My mother and wife, made sure that the photo's were taken of the dish with the accompliments and sent it to me.

Indian dishes, have a unique flavor with the addition to spices that has come down from generations. This is reflected in every households in India. Festivals that are celebrated in India, has its relation to food. It is common throughout the country to have a unique dish that gets its origin in a perticular state or region. Towards the south of India is a state called Kerala, were my parents are from, they bought with them the regions most famous dish avial, when they decided to settle in Bangalore (another state in south India).

Yield 5 portions

Ingredients:

Carrots jardiniere 2 oz

Drumstick jardiniere 2 oz

French beans jardiniere 2 oz

Turnips jardiniere 2 oz

Potato jardiniere 2 oz

Plantain jardiniere 2 oz

Yam jardiniere 2 oz

Eggplant jardiniere 2 oz

Radish jardiniere 2 oz

Curry leaves whole 1/2 oz

Coconut Oil 4 tsp

Turmeric powder 1/2 tsp

Salt to taste

Water 1 Cup

For the Sauce:

Coconut grated 4 oz (1 ea)

Thai bird chili 2 ea

Cumin Seeds 1/2 oz

Coriender Seeds 1/2 oz

Yoghut 1/2 cup

Method:

• Wash the vegetable thorough and cut them into jardiniere.
• Add salt, turmeric powder, curryleaves, one thai bird chili to the vegetables (except the plantains, beans and potato steam seperately), steam them in a covered pan with the water.
• In a blender add the grated coconut, 1 thai bird chili, cumin seeds, coriender seeds and yoghut and whip it up to a fine puree.
• Remove the half boiled vegetables from the pan and pour the puree and heat it up until it comes to a simmer.
• Add all the vegetables to the puree in the pan and cook it covered for about 8 minutes.
• Once cooked add Coconut oil on the top and place it covered until service.

During service the avial can be garnished with fried curry leaves and grated dry coconut (not in photo)

Dover sole paupiette vin blanc

Dover sole paupiette vin blan

As i had mentioned in my earlier post there is nothing like starting the day with a good breakfast, it is the same with starting a dish with a objective that unique taste and bringing out the true flavors in them. Dover sole needs to be handled gently as it is quite tender when fresh and also once cooked. With a thin flesh the filet can be shaped into a paupiette and also hold stuffining in them. This dish that i would like to present here is served in different ways, but to bring out the uniqueness of this fish i chose this recipe.

Yield: 5 portions

Ingredients

Flounder fillets 2 lb.
Red pepper, Julienne, blanched 1 ea.
Carrot, Julienne, blanched 1.5 oz.
Yellow squash, Julienne 1 oz.
Zucchini, Julienne 1 oz.
Salt and white pepper, ground. as needed
Butter, whole 1/2 oz.
Shallots, minced 1 ea.
White wine 1/2 Cup

Fish fumet 3/4pint.
Fish Veloute 3/4 pint.

Heavy cream 1/2 Cup
Lemon juice, (optional) t.t.
Salt and white pepper, ground. t.t.

For the spinach:

Fresh spinach without stem 1 lb

Mushroom (any) sliced 10 oz

For the fish fumet:

Method:

• Trim sole fillets, portion at 2.5 oz. each (usually 1 ea. fillets). Place fillets skin-side up.Season with salt and white pepper. Place vegetable julienne across thefillet. Roll (or fold) the fillets, (tail to head).
• Briskly butter a shallow pan lightly with whole butter(reserve butter for spinach), sprinkle with shallots evenly.
• Place sole/vegetable rolls on the bed of shallots, add wine and fish fumet.
• Bring liquid to just under a simmer over direct heat. Place a piece of buttered parchment paper just enough to cover the pan for the moisture to be induced into the fillet. Place entire pan in 300-325ºF oven.
• Check the fillet after about 5 minutes, press against the flesh to check for doneness if gives to pressure then it should be done.
• Remove sole and place in warm area.
• Place pan with the liquid (seasoned) over direct heat and reduce by 2/3. Add the veloute, and simmer for 1-2 minutes Add cream, reduce to nappé’(should coat the surface of the spoon), seasoning to taste with salt, white pepper and hint of lemon juice (if needed).
• Strain through fine strainer. Hold until ready to serve.
• In a saute pan add oil, heat the oil add shallots once it is melted add the sliced muhrooms. Once it changes color, add the spinach toss it and season with salt and pepper.
• When ready for service, place the paupiette on the centre of the plate and pour the sauce around it and on the side of the fillet.
• Place the spianch on the side.

Bavarian Cake

A bavarian cream cake is basically vanilla sauce that has it's shape retained by gelatin. The reason that it maintains it's texture and strength is due to the aerated structure. This is derived by measuring out equal proportions of ingredients in terms of weight. The bavarian cream as such can be used for various dessert preperations.

To make the Bavarian cream, we need to whip the cream, mix it with the vanilla sauce. The vanilla sauce should be allowed to cool and should maintain a temperture that is just warm. Any kind of flavoring needs to be added at this point. It is desirable to add extra flavoring as the whipped cream would reduce the final flavor of the product. (It is recommended to have the molds ready before preparation as the bavaraian cream will set soon).

Bavarian Cream:

Gelatin 1oz

Water 8floz

Heavy cream 32floz

Vanilla sauce 32floz

• Have the molds ready before preparation.
• In a bowl immerse the gelatin, until it is bloomed.
• Whip the cream to a soft peak.
• Have the vanilla sauce warm, into the sauce add the bloomed gelatin.
• Blend one third of the vanilla sauce with the whipped cream fold gently (as it is aerated it may loose volume)
• Mix in the remaining vanilla sauce and fold thoroughly.
• Pour the mixture into molds of your choice and refrigerate.

Vanilla sauce:

Egg yolks 12ea

Milk 1quart

Sugar 8oz

Vanilla extract 1/2tsp

• Heat the Milk and sugar with the extract to a boil.
• In another bowl whip the egg yolks thoroughly
• Add 1/4 portion of the mixture gently into the whipped egg yolks and temper it.
• Whisk it thoroughly and then add it back to the mixture and whisk it thoroughly, once it comes to a boil remove from heat and let cool.

Hard Ganache

We have seen those beautiful chocolate coated desserts, as we walk down the streets of New York. The smell of freshly baked breads filling the side walks, it just tempts us to walk in sit down, have a piece of that finely decorated desserts, with a cup of expresso. The clean silvers neatly arranged on the table, just welcoming you to join them to enjoy the freshness. It would be good to know how those shiny neatly coated chocolate desserts are made. The sheen of the chocolate depends on the tempering process. Usually tempering is done on a marble surface with the temperature being monitored. The ideal temperture for tempering dark chocolate is 84-86*F and in the case of white chocolate it would be 82-84*F.

There are different ways by which a dessert can be coated with chocolate and one of them is ganache which in french translates to: an emulsion of chocolate and cream. Ganache may also be made with butter or other liquids in place of cream.

There are two types of ganache (soft and hard).

Soft ganache:

Dark chocolate 1#4oz

Heavy cream 32floz

• Place the dark chocolate in a bowl
• Heat the cream to a simmer
• Pour the hot cream over the cocolate. Allow to stand for 1 minute, stirr until it is mixed thoroughly.
• It can be refrigerated for further use (needs to be melted on a double boiler when it is ready to be used again).

Hard ganache:

Dark chocolate 4#

Heavy cream 32floz

• Place the dark chocolate in a bowl
• Heat the cream to a simmer
• Pour the hot cream over the chocolate. Allow to stand for 1 minute, stirr until it is mixed.
• It is recommended to use the hard ganache immedietly (as it hardens quickly)
• Also can be stored in refrigerator for further use (needs to be melted on a double boiler when it ready to be used again).

Hors d'oeuvre and appetizers

Hors d'oeuvre and appetizers represent an opportunity for the garde manger to pull together all the various skills and preparations of the entire discipline in a hihg impact way. Just as hors d'oeuvre set the tone for a reception or banquet, so can a well-executed appetizer selection on a menu set the tone for the entire dining experience.

Taking this into consideration, there are different kinds of appetizers, among them the Venison terrine is one that I enjoyed the most, not that i have not enjoyed the rest of the work that i do making pate and terrine, it is just that it was the first time i worked with venison and it was quite different in taste, texture and presentation once it was cooked.

Ingredients

Venison shoulder, boneless or leg meat 2#

Fatback 1#

Seasonings

Red wine 2floz

Ground Clove 1/2tsp

Crushed black peppercorns 1Tbsp

TCM (tinted curing mix) 1tsp

Minced onions sauteed and cooled 1oz

Salt 1oz

Ground black pepper 2tsp

Dried cepes or morels, ground 1oz

Eggs 3ea

Heavy cream 6floz

Chopped tarragon 2tsp

Parsley Chopped 1tsp

Garnish

Golden raisins plumped in brandy 2oz

Brandy 4floz

Mushrooms diced sauteed and cooled 4oz

Thinly sliced ham 8ea

• Dice the venison and fatback into 1inch cubes. Marinate them with the combined seasonings and refrigerate overnight.
• Prepare a straight forcemeat by grinding the marnated venison and fatback into a chilled mixing bowl. Mix in the eggs, heavy cream, tarragon, and parsley on medium speed for 1 minute, or until homogeneous. Fold in the garnish ingredients.
• Line a terrine mold with plastic wrap and the ham, leaving an overhang. Pack the forcemeat into the terrine mold and fold over the ham and plastic. Cover the terrine.
• Poach the forcemeat in a 170*F water bath in a 300*F oven to an inernal temperature of 150*F for 60 to 70 mintues.
• Remove the terrine from the water bath and allow it to cool to an internal temperature of 100*F. Let the terrine rest under refrigeration overnight. The terrine is now ready to slice and serve, or wrap and refrigerate for up to 10 days.

Biriyani treat

The above is a marination for the chicken biriyani

As it was a long weekend, i came over to my brother's place. I had my family all exited when i told them that i was planning on cooking for them. It was a video i saw in youtube that had me going with the idea of preparing biriyani. I was planning for this occasion for quite a while.
There are different styles of making this wonderful dish biriyani and this is one of the ways that i like to make it.

This recipe serves 6 people

Ingredients:

For the Biriyani

Basmati rice – 2 cups (for each cup add 1cup water)
Chicken – 3 lbs (1½ kg)
Chilly powder – ½ tsp
Coriander powder – 1½ tsp
Cinnamon – 10 pieces
Cloves – 10 nos
Cardamom - 8 nos
Ginger – 1" piece
Garlic pods - 8 nos
Mint leaves – 2 - 3 stems
Coriander leaves - 2 - 3 stems
Cashews - 20 nos
Raisins - 15 nos
Ghee/Oil/Butter - As reqd
Curd – 3 Tbsp
Saffron – A pinch
Onion(big) - 3 nos
Tomato - 3 nos
Green chillies - 2 - 3 nos
Oil for frying

For marinating

Chilly powder - ½ tsp
Coriander powder - 1½ tsp
Turmeric powder - 1.2tsp
Black pepper - 1/2tsp
Garlic-ginger paste - 1/2 tsp
Masala powder - A little for taste
(Cinnamon-Cardamom-Cloves powder)
Lemon juice - 5 - 6 drops
Curd - 5Tbsp

For marinating:

Have the chicken cut into equal sizes and in a bowl add the curd, coriender powder, ginger garlic paste and the masala powder, tumeric powder, black pepper and the powders together and marinate it for 4 hours. The mixture needs to be mixed well.

For the Biriyani:

Make a fine paste of the fresh coriender, mint leaves and ginger garlic. Heat oil/butter/ghee in a pan, once hot add the cinnamon stick, clove, cardamom and fry it until the cloves start to crackle. Add the coriender powder, chilly powder and just release the flavor. Then add the rice and cook until the rice gets translucent. Add the paste to the rice, in another pan add little oil and saute the onion until it changes color and then add the tomatos transfer it to the rice and then add water to the rice. Allow the rice to just simmer and then add the marinated chicken to the rice and mix up making sure not to break up the rice. Pour the soaked saffron liquid to the rice. Bring it up to a boil. Once it is come to a boil, reduce the flame, cover the pan tightly and finsihed in a oven at 300*F for 30 minutes.

For the Garnish:

Fry cashewnut and Raisins in ghee and sprinkle on top of the rice.

Pepper glazed pork chop with Apple chutney

This is a recipe for serving 4 people

Ingredients:

For the Pork

Olive Oil 1Cup
Garlic Chopped 5ea
Sage leaves 4ea
Salt to taste
Pork chops

For the Glaze

Apple Juice 2Cups
Honey 1/4cup
Cracked black and white pepper 2Tbsp
Grated zest of Orange 1ea

For the Chutney

Green apples chopped 8ea
Raisins 1/2cup
Cider Vinegar 1.5cups
White Sugar 1/2cup
Brown Sugar 1/2cup
Garlic peeled and chopped 2ea
Nutmeg 1/2tsp
Cinnamon 1/2tsp
Cloves 2ea
Pinch of Salt

For the Potato Pancakes

Small onion minced 1/2
Grated Potato blanched in lemon water and dried
Salt and pepper to taste
Egg beated 1ea
All-purpose flour 3Tbsp
Baking powder 1tsp
Clarified butter

For the garnish

Pork jus
Curry oil
Fried sage leaves

Directions:

For the pork: Heat the olive oil in a saute pan, add the garlic and sage and cook until the garlic is softened. Cool and pour over the pork. Marinate at least four hours or overnight in the refrigerator.

For the glaze: Combine the juice, honey, pepper and zest in a saucepan and reduce to a coating consistency. Set aside and keep warm.

For the Chutney: Combine all the ingredients in a saucepan. Bring to a boil and simmer until thickened; stir to prevent scroching. Col to room temperature and set aside.

For the potato Pancake: Combine the onion and potatoes and season. Beat the egg, flour and baking powder together in a seperate bowl and stir inot the potato mixture. Form eight, one-inch thick pancakes, about two-inches in diametre, refirgerate.

To assemble: Heat two tablespoon of the pork marnade in a saute pan. Remove the chops from the marinade, cook on both sides to medium doneness and season. Pour off the excess oil and spoon some of the glaze onto the chops, rolling the chops over to coat them well with the glaze. Let rest and keep warm.

To finish the pancakes: Heat a half-inch of clarified butter in a saute pan. Add the pancakes and brown, about three minutes on each side until crispy and then drain.

To serve: Place the chop on a plate and garnich with the potato pancakes and chutney. Drizzle the pork jus and any leftover glaze on the plate. Dot with the curry oil and top with the fried sage.

Grilled Tenderloin of Pork

Pigs are raised for the market in 5 to 6 months. They are much leaner now than in the past. Mainly due to their diet, in the farms. There is a huge difference between a farm raised pig and a domesticated pig. Storage time for pork cannot be extended because it is not suitable for vacuum packaging. Pork can be frozen only for a period of 3 months.
Here is a recipe for a spicy treat of pork.

This recipe serves 4
INGREDIENTS

For the barbecue sauce:

Peanut oil 1Tbsp
Mangoes, peeled and diced 2ea
Carrot peeled and diced 1ea
Habaneor Chili pepper minced 1ea
Champagne Vinegar 1/4cup
Ketchup 1/4cup
Sugar 1Tbsp
Salt to taste

For the Chutney

Peanut oil 1tsp
Shallot peeled and minced 1ea
Ginger root grated 1tsp
Mango peeled and diced 1ea
Sugar 1/2cup
Chili caribe 1tsp
Champagne vinegar 1/4cup
Chives finely cut 1Tbsp
Salt to taste

For the Posole Gratin

Cooked poslole 2Cups
Heavy cream 1/2cup
Green chillies, seeded and diced 2ea
Parmesan Cheese grated 2Tbsp
Bread Crumbs 2Tbsp
Salt to taste

For the Pork

Chili Molido 1Tbsp
Ground allspice 1Tbsp
Thyme 1/2 Tbsp
Salt 1/2 Tbsp
Pork Tenderloins 2ea (large)

For the Garnish

Wilted greens 1cup
Habanero peppers split 2ea
Black bean sauce 1Tbsp
Red chilli ground 1tsp

Directions

For the barbecue sauce: Heat the peanut oil in a saucepan and saute the diced mangoes with the carrot and the habanero chili, just long enough to bring ou the natural sugars. Pour in the vinegar and the ketchup: and in the sugar and add the salt and simmer until the mangoes, carrots and chilli are softened. Puree in a blender, and reserve.

For the Chutney: Heat the peanut oil in a saucepan and sweat the shallot with the ginger until softened; toss the diced mango in with the shallot and then add in the sugar, the chili and the vinegar. Simmer just long enough for the sugar to dissolve and reduce with the vinegar into a light syrup. Add the chives, season to taste and reserve.

For the posole gratin: In a heavy saucepan, heat the posole with the cream and the green chilies, allowing the posole to absorb the cream as it reduces; bind with the parmesan cheese and the bread crumb and season to taste.

For the pork: Combine the chili molido with the allspice, thyme and the salt. Coat the pork tenderloins with the seasoning mixture and sear them, on all sides, in a hot, lightly oiled skillet; finish cooking to the desired temperature in a hot oven.

To serve: Make a bed of the wilted greens in the centre of each plate and top the greens with the posole; slice the tenderloins and arrange the slices on top. Dribble the barbacue sauce over the sliced pork loin and around the plate with the chutney mounded on top of the sliced pork and in tlittle mounds around the sauce. Top the dish with the split peppers overflowing with more chutney and garnish the plate with drops of the black bean sauce and a sprinkling of ground red chilli.

Tamarind Shrimp with pan Roasted Coriander Seeds

I guess it's the same everywhere. If you are a asian, you find it very interesting about the spices and the ingredients that go into the making of a dish. My brother and sister-in-law had taken me to a Malaysian restaurant (Penang). I had two some memorable dishes the roti canai which is a combination of Indian and local malaysian cuisine. The seafood tom tom yum mee hoon, may sound had to spell but it was a delightful experience. Inspired by this experience i would like to share with you a asian dish which tastes great.

This serves 4 people

For the tamarind marinade:

Tamarind paste 5 Tbsp
Honey 1 Tbsp
Water 1/2 cup
Lemon juice 1/2 cup
salt to taste
cumin seeds roasted and ground 1/2Tbsp
Coriender seeds roasted and ground 1/2 Tbsp
Fennel seeds roasted and ground 1/2 Tbsp

For the Shrimp

Shrimp peeled and deveined 4ea
Coriender seeds 1 Tbsp
peanut oil 1/4 cup


For the Vegetables

Golden beets (cooked, peeled and minced) 4ea
Roma tomato, finely diced 1ea
Papaya peeled and Julienned 1/4
Carrot peeled and Julienned 1/4
Fennel 1Tbsp
Fresh Cilantro 6ea
Couscous 3Tbsp
Thai Chili julienned 1/2
Chives Chopped 1/2
Corn oil 2Tbsp
Rice Vinegar 2Tbsp
Salt & Pepper to taste
Sugar to taste

For the Curry Vinaigrette

Corn oil 2Tbsp
Shallots peeled and minced 1 inch
Ginger peeled and minced 1 inch
Lemon grass 1/2 inch
Curry powder 1 tsp
Rice wine vinegar 1Tbsp
Egg Yolk 1 ea
salt to taste

Garnish with Lemon grass and Cilantro

For the Tamarind Marinade- Combine the water, lemon juice, salt, honey and tamarind paste in a saucepan and bring to a boil. Continue cooking over medium heat, until the mixture has reduced to a syrupy texture. Add the spices and cook for about 4 minutes and refrigerate.

For the Shrimp - Add the coriander seeds and shrimp to the tamarind marnade, cover and marinate for 4 hours in the refrigertor.

For the vegetables - Combine all the ingredients except the oil, vinegar, salt, pepper, and sugar in a large mixing bowl and gently toss to combine.

For the Curry Vinaigrette - Heat one tablespoon of the oil in a saute pan, add the shallot, ginger, lemon grass. and curry powder, and sweat until softened. Deglaze with vinegar, remove pan from the heat, and set aside to cool. Add the egg yolk and emulsify with a hand mixer. Gradually add the remaining oil with the mixer still running to emulsify the vinegrette. Season with salt.

For Presentation - Add oil and vinegar to the vegetables, season with salt, pepper, and sugar, and set aside. Heat the peanut oil ina saute pan, remove the shrimp from the marinade, add them to the hot oil. Pan-fry the shrimp, basting them lightly with the tamarind marinade as they cook. Remove shrimp from the pan and drain on paper towels. Spoon the curry vinaigrette onto the side of the plate and place one shrimp in it. Spoon the vegetables onto the other side of the plate and drizzle a ring of the tamarind marinade around them. Garnish with lemon grass and coriander leaves.

Grilled Swordfish italian style

Swordfish, if cooked right can be a great delight on your plate. As the Texans say grilling is the right for all meats and seafood. I give them the thumbs up when it comes to swordfish. Before you can start with the dish you need to preheat the oven at 350*F.
The swordfish streak is available in supermarkets, trimmed and individually packed.
Place the fish on a plate and season it with salt and crushed pepper on all sides. Keep the fleshy portion of the steak facing you and coat it with lime juice, leave it on the plate for a few minutes (the acid from the lime juice cooks the steak and also induces the marination into the flesh). Coat the clean, hot grill with corn oil,(as it has a smoking point of 320*F). Place the swordfish on the grill presentation side down, give two minute on each direction to give check mark, turn over and give another two minutes. Take it off the grill and place in preheated oven for about 4 minutes. In the meanwhile make a mixture of marinated artichokes, diced tomatoes, diced onion sliced olives and fennel. Drizzle with equal quantities of lime and lemon juice. In a sauté pan add ½ tsp butter once melted add the mixture and cook over high heat, add ¼ cup fish stock to the mixture, season with salt and pepper (salt should be limited as the artichokes and olives already has some). Before taking it off the heat add butter to the mixture.
For plating place the sword fish in the centre of the plate and surround it with the mixture. Garnish it with dill leaves and tomato quarters.

You can also garnish it with tear drop tomato and fennel julienne.