Shallow fried Chicken Picatta

Ingredients:

• 2 pieces Chicken breast – skinless
• 60 gm Parmesan cheese
• 1 tbps Parsley, chopped
• 2 nos Whole egg
• Flour for dusting
• Salt and freshly crack black pepper

Method:

1. In the bowl crack the egg, beat until its mixed well, then add the parmesan cheese and parsley.
2. Flatten the chicken breast, using the back of a heavy knife, rolling pin or meat tenderizer.
3. Season the chicken with salt and freshly crushed black pepper, then dust it with flour, dip in the parmesan cheese and egg mixture, then shallow fry with oil and butter until its golden brown.

Mesclun Salad with pine nut-berry dressing

Ingredients:

• 150 gm Mesclun salad or mixed salad
• 200 ml Extra virgin olive oil
• 50 ml Sherry vinegar or apple cider vinegar
• 1 tsp Dijon mustard
• 60 gm Pine nuts, roasted
• Any kind of berries – such as blueberries or cranberries

Method:

1. In a bowl, add in the Dijon mustard
2. Using a whisk, slowly pour in the olive oil while stirring until emulsified.
3. Then add the roasted pine nuts, berries, vinegar and adjust the seasoning.
4. Just before serving, mix the salad leaves for presentation and serve.

Simple Tartar Sauce

Ingredients:

• 150 gm Mayonnaise, preferably Heinz or Lady’s Choice
• 3 nos Gherkins and a little brine liquid from the gherkin bottle
• ¼pc Lemon

Method:

1. Chop the gherkins, then add in the mayonnaise, adjust the seasoning with salt and black pepper.
2. Then squeeze lemon juice, keep chilled and serve.

Ingredients:

• 400 g Cod fillet, portion to 100gm each
• ¾ cup All purpose flour
• 1 tsp Baking powder
• A pinch Paprika powder
• 1 cup Beer – optional, you can change to milk/water
• Flour for dusting
• Oil for deep frying
• Lemon, malt vinegar and tartar sauce

Method:

1. In a bowl, sieve the flour, baking powder, salt, paprika powder and mix well.
2. Then gently pour in the beer, water or milk and gently mix well until all is dissolved.
3. Let the mixture rest in a chiller for at least 15 minutes.
4. Heat the oil in the deep fryer or wok to 380°F.
5. Lightly dust the cod with flour, then dip the fillet in to the batter, then transfer it to the hot oil & cook until golden brown.
6. Remove from the oil and make sure it is totally dry by using a strong paper kitchen towel.

When I first went back to England after being away for so long, I could not help but feel that the English Fish & Chips was a dying tradition. Though for good health reasons, I did not see the shops being replaced by a more healthy option. This is a tribute to the traditional fish & chip shop, for which we used to walk miles in the middle of winter to go for their “one of each” and eat them out of newspaper on our way home.

Notes:

The oil must be nice and clean to ensure it reaches the desired temperature and to ensure that the fish does not absorb too much oil. The batter should not be too thick and should run off the fish just leaving a thin coating to cook around the fillet. If the batter is too thick, the outside will be cooked and the inside may be still wet and raw.

Ingredients:

• 1200 g Low gluten flour or soft flour
• 600 g Butter
• 600 g Sugar
• 3 nos Eggs
• 150 ml Cold milk

Apple Filling:

• 1.1 kg apples (about 6 large), peeled, cored, and sliced 1/4 inch thick (about 8 cups sliced and about 900 grams sliced)
• 1/4 cup (50 grams) granulated white sugar
• 1/4 cup (55 grams) light brown sugar
• 1 tablespoon lemon juice
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons (28 grams) unsalted butter
• 1 tablespoon plus 1 teaspoon (15 grams) cornstarch (corn flour)

Method:

Dough

1. Beat butter and sugar until creamy, slowly add the cold milk, eggs and flour.
2. Beat just until all the ingredients are mixed well, do not over beat.
3. Let it rest for at least 30 minutes before rolling.

For the filling

1. In a sauce pan, melt the butter and add in sugar and apple.
2. Stir the sugar and apple mixture well and let it start to cook
3. Then add all other ingredients and simmer u8ntil they are cooked, soft and shiny
4. Let the mixture cool before we assembling the pie.

Notes:

Chef Kasdi has served his apple pie with a light vanilla pod sauce and chocolate ice cream, however you can serve it with whatever flavor of sauce & ice cream you and your loved ones desire.

Happy Cooking!

Ingredients:

• 1370 g Banana, ripe
• 600 g Brown sugar
• 300 g Sugar
• 275 g Corn oil
• 11 Eggs, whole
• 1 tbsp Black pepper corn crushed
• 675 g Soft flour or cake flour
• 50 g Baking powder
• 375 g Fresh cream
• A pinch of salt
• Raspberry compote:
• 500 g Raspberry puree
• 200 g Fresh raspberry
• 140 g Sugar
• 250 ml Water
• 25 g Corn flour or trique powder
• Salt to taste

Method:

1. Preheat an oven.
2. In a cake mixer, beat the sugar and eggs until all the sugar is dissolved and then add in the bananas.
3. Beat until all the banana is mixed with the egg mixture, and then add the corn oil and fresh cream.
4. Sieve the flour, salt and baking powder and slowly add the flour mixture in to the batter.
5. Pour in a baking mould and bake at 180’C for 45mins
6. For raspberry compote, slowly simmer all the items until the mixture turns thick.

Note:

Chef Kasdi has served chunks of this deliciously moist bread with the raspberry compote after the bread has been lightly dusted with icing sugar….absolutely divine with a freshly brewed cup of coffee or tea.

Happy Baking!

Chef Kasdi has outdone himself with his sea bass fillets making them look great with his easy to assemble presentation.

He achieves good height and they have become very pleasing and appetizing to the eye.

Great stuff, Happy New Year and Happy Cooking!

Ingredients:

• 285gm/ 10oz uncooked prawns, peeled tail on
• ¾ cup All purpose flour
• 1 tsp Baking powder
• A pinch Paprika powder
• 1 cup Beer—optional, you can change to milk/water
• Oil for deep frying
• Lime wedges

Method:

1. Peel the prawns leaving the tail intact.
2. In a bowl, sieve the flour, baking powder, salt and paprika powder mixing well.
3. Then gently add the beer/water/milk, mix well until all is dissolved & allow the mixture to rest for 15 minutes in a chiller.
4. Heat the oil in an electric fryer or wok at 380°F.
5. Dip the prawns in the batter then fry them batch by batch until they are golden brown.
6. Remove from the oil & drain them dry on paper towels.
7. Best served hot with cocktail sauce, lime or any dip you desire.

Notes:

It is very important you ensure that the prawns after frying dry off properly on a paper kitchen towel to ensure that all the extra oil is taken away from the dish. As with any fried items the oil must be hot and clean to ensure the dish does not absorb too much oil. Chef Kasdi has garnished his prawns with finely chopped chives and a large lime wedge.

Happy Cooking!

Ingredients

• Custard
• 1 liter of Milk
• 2 tsp Vanilla essence
• 8 nos Egg yolk
• 200 g Sugar
• Caramel
• 200 g Sugar
• 30 ml Water

Preparation

Caramel

1. Place the sugar in a sauce pan & using a medium heat, let the sugar melt.
2. Stir the mixture slowly, once all the sugar turns to caramel, add the water, then stir.
3. Pour the caramel in ramekins, bowl or other service receptacle and then let it cool.

Custard

1. Boil the milk and vanilla essence, and then add the sugar & mix well until the sugar dissolves.
2. Transfer the mixture into a bowl, and then add the egg yolks one by one stirring vigorously to avoid the mixture lumpy and then strain the mixture using a fine sieve.
3. Pour the mixture into the ramekins, bowl or chosen service receptacle.
4. Put the chosen containers on a baking tray with ¾ water, then bake for 35mins at 180°C.
5. Once it is cooked, place the dish in a chiller for 24 hours, and then serve chilled with fresh berries.

Notes

Chef Kasdi has outdone himself here and garnished his stunning caramels with fresh raspberries, gooseberries and blueberries….Magic!

Happy Cooking!

Ingredients:

• 250 gm Flour, low gluten/soft flour
• 2 tsp Baking powder
• 60 gm Soft butter
• 350 ml Milk
• 3 eggs
• 150 gm Cheddar cheese, grated
• 180 ml Clarified butter or corn oil
• Paprika powder
• Salt and pepper to taste

Preparation:

1. In a muffin mould, add 1 tablespoon of clarified butter to each mould, place in an oven, pre-heat the mould until its very hot (similar process to making Yorkshire puddings)
2. In a bowl, sieve the flour and baking powder, then add in the eggs, butter & mix well, gradually add in the milk until the mixture becomes similar to pancake mixture but more firm.
3. Season with the salt and pepper.
4. Take out the pre heated muffin mould with clarified butter & pour the batter in the mould, top with grated cheddar cheese and paprika powder.
5. Baked in the over until the muffins are golden brown.
6. The muffins can be served as afternoon tea item or as an accompaniment for a main meal.

Notes:

These savory cheddar cheese biscuits really are a delight and Chef Kasdi has introduced us to something very different to enjoy during a very old tradition….afternoon tea!

Happy Cooking!

Ingredients:

• 500 g Idaho Potatoes
• 2 stalks of Rosemary
• 3 tbsp Parmesan Cheese, grated
• 1 tsp Paprika powder
• Fine sea salt and freshly cracked black pepper corn

Method:

1.    Clean the potatoes & boil them in salted water until half cooked, strain and set aside.

2.    While they are still hot, cut them into wedges, let them cool down and dry.

3.    Pre heat some corn or soya oil, just before they are deep fried, toss the potatoes with paprika powder. Then fry them until they are golden brown.

4.    Once they turn golden brown, drain and toss them in chopped parsley, grated parmesan cheese, salt and black pepper.

5.    Best served with garlic aioli or any dip you desire.

Notes:
The wedges are better tossed whilst they are till hot so they absorb the seasoning and also whilst they are moist so that the seasoning sticks to the wedges. Chef Kasdi has garnished his wonderful wedges with fresh rosemary and chervil sprigs.

Happy Cooking!

Ingredients:

• 500gm Prawns, preferably tiger prawns
• 150gm Mixed lettuce or mesclun mix
• 1 Lemon
• 1 Farmers Loaf
• 10 ripe cherry tomatoes
• Extra virgin olive oil

Cajun Cocktail Sauce:

• 200 gm Mayonnaise
• 1 tsp L&P Sauce
• 2 tsp Cajun Seasoning
• 2 tbsp Tomato ketchup
• 2 tbsp Chili Sauce
• 1 tbsp Fresh lime or lemon juice
• ½ tsp Fine sea salt
• A dash of freshly cracked black pepper

Method:

Cajun Cocktail Sauce:

1. In a bowl, the mix ingredients with mayonnaise & mix well.
2. Add the lemon juice, adjust the seasoning to taste.

Poached Prawns:

1. Prepare the boiling water, add salt, and then add prawns, let them come to a boil, then strain.
2. To avoid carry over cooking, refresh and cool them in ice water.
3. Then peel the prawns leaving the tail on.

Grilled Bread:

1. Slice the bread to your desired thickness, then drizzle olive oil directly on the slices, season with salt and freshly cracked peppercorns, then toast in an oven or toaster.

To assemble:

1. Toss mesclun mix salad with extra virgin olive oil, salt and pepper, then arrange on top of the toasted bread slices.
2. Arrange the poached prawns on top of the salad, then lace the cocktail sauce on top of the prawns.
3. Garnish with lemon wedges and cherry tomato.

Notes:

This is a modern day and very simple family open faced sandwich that has been modernized for every day use and for every household. It is a lovely, clean and simple to make different approach to a very traditional dish. Chef Kasdi has laced the top of his dish with a spicy cocktail sauce that gives the dish a nice presentation and a great kick.

Happy Cooking!

Ingredients:

• 1 head Romaine Lettuce

Caesar Dressing:

• 200 gm Mayonnaise
• 2 tbsp Flat parsley, chopped
• 1 can Anchovies fillet
• 4 cloves Roasted garlic, chopped
• Tblsp Fresh lime or lemon juice
• ½ tsp Fine sea salt
• a dash of fresh cracked black pepper

Grilled Chicken:

• 2 nos Chicken breast, skinless
• 1 tsp Paprika powder
• 3 tbsp Extra virgin olive oil
• Oil for grilling, fine sea salt and crushed black pepper to taste

Garlic Crouton:

• 3 cloves Garlic, chopped
• 3 leaves Basil
• 5 tbsp Extra virgin olive oil
• Fine sea salt and crushed black pepper to taste

Parmesan Crackling:

• 100 gm parmesan cheese (preferably Grano Padano) finely grated

Method:

Caesar Dressing:

1. In a bowl, mix the coarsely chopped anchovies, garlic, mayonnaise and parsley then mix well.
2. Add the lemon juice, and then adjust the seasoning to taste.

Grilled Chicken:

1. Marinate the chicken breast with paprika and seasoning.
2. Then grill on a non stick pan or griller until cooked.
3. Slice to your desired size.

Garlic Croutons:

1. In a small blender, grind all the ingredients coarsely.
2. Sliced French bread, thinly, and then spread the basil-garlic oil on the bread.
3. Put in the oven preheated for 1 minute at 180’C or until it crispy.

Parmesan Crackling:

1. In a pre heated non stick pan, sprinkle the grated parmesan cheese, until it covers all of the pan surface, let it melt, let it brown, then turn in over,
2. Let it cool on the grease proof paper, once it gets cool, it becomes crispy.

Assembly:

1. Cut the romaine lettuce coarsely, then mix with the dressing, mix it well, adjust the seasoning to taste.
2. Then arrange all the grilled chicken, parmesan crackling and croutons on top.
3. Garnish with a sprig of chervil and or sage.

Notes:

Always mix the salad at the very last minute before serving to avoid the lettuce getting “cooked” by the dressing and going limp or soggy. Chef Kasdi has garnished his salad with herb and garlic coutons and sprigs of fresh chervil…fantastic!

Happy Cooking!

Dear Readers, it gives me great pleasure to have guest chef Andrew Brown (Executive Chef at the Centara Grand Mirage Beach Resort Pattaya, Thailand) contribute his first recipe, Sautéed grain fed beef fillet with creamed potato cubes and a beetroot glaze.

Recipe serves 4

Ingredients:

• 220g x4 Grain fed beef fillet
• 220g Potatoes – diced
• 400ml Chicken stock
• 400ml Cream
• 10g Parsley – chopped
• 60g Snow peas – cut into small strips
• 40g Bean sprouts
• 500ml Beef jus
• 20ml Red wine
• 50g Beef trimmings
• 30g Carrots – roughly chopped
• 30g Onion – roughly chopped
• 30g Celery – roughly chopped
• 5g Garlic – crushed
• 30g Tomatoes – roughly chopped
• 20g Beetroot trimmings
• 1 sprig Thyme
• 5ml Sesame oil
• 5g Ginger – finely chopped
• 20gr Beetroot – blanched and finely diced

Method:

1. Sauté the beef fillets until they reach your desired length of cooking, place them to one side and allow them to rest.
2. Simmer the diced potatoes in the chicken stock until they are almost cooked and place to one side.
3. Pour the cream in a sauce pan and simmer slowly until it reaches a coating consistency.

The Sauce:

1. Brown the beef trimmings in a heavy bottomed sauce pot, then add the celery, onions, carrots and garlic stirring at all times until wilted and golden brown.
2. Add the tomatoes and cook for just a minute before adding the red wine, beetroot trimmings and the thyme.
3. Simmer until the liquid has reduced & almost evaporated, add the beef jus until it is the desired consistency, strain and place to one side.

Presentation:

1. Mix together the cream, potatoes and parsley and spoon into the centre of your desired presentation plate.
2. Place the rested beef on top of the potatoes.
3. Quickly sauté the bean sprouts and snow peas in the sesame oil and place on top of the beef.
4. Mix the reserved sauce with the diced beetroot & ginger then spoon the mixture around the potatoes.

We would like to offer our sincere thanks to Chef Andrew Brown who is currently the Executive Chef at the Centara Grand Mirage Beach Resort, Pattaya, for this wonderful recipe and great picture.

Ingredients:

• 20gr Vanilla pods
• 160gr Eggs
• 80gr Sugar
• 240gr Egg whites
• 120gr Sugar
• 200gr Hazelnut fine powder
• 100gr Cake flour
• 20gr Vanilla compound
• 20gr Lemon rind/skin
• 20gr Icing sugar
• 50gr Diced Hazelnuts

Method:

1. Scrape the vanilla out of the pods and place it in a metal bowl, add the egg yolks and sugar. Whip together until it becomes thick and a smooth and creamy texture.
2. In another bowl, whip the egg whites and sugar together until they are very light and fluffy.
3. Mix all the ingredients together in one bowl.
4. Sieve the flour and the hazelnut fine powder through a fine strainer, add the vanilla compound and the lemon skin.
5. Slowly add this powder mixture to the mixed liquid ingredients slowly bit by bit.
6. The mixture should be “folded” in and not mixed roughly or whipped.
7. Divide into 20 small moulds that have been lightly brushed with melted butter.
8. Bake in an over for 25-30 minutes at 165c.

Notes:

After brushing the moulds let them sit for a while for the butter inside the moulds to get dry before adding the mixture. You should get about 20 small cakes from this mixture, the icing sugar and diced hazelnuts at the end of the recipe should be used to decorate the plates the cakes are being served on.

Happy Cooking!

*This recipe and picture is contributed by Josef Bloeth, Executive Pastry chef who is currently attached to LSG sky chefs in Seoul, Korea. Visit his website here.