COOKING WORKSHOP RECIPE

APPETIZER


Crushed Black Pepper And Sesame Strudels Pastry Crust,

Sauté Asparagus And Green Salad Tossed With Balsamic Vinaigrette And Tomato Cherry Comfit

(Serving size: 6 portion)



INGREDIENTS

. 1 Footlong Crushed Black Pepper and Sesame Strudels Pastry Crust

. 18nos Green Asparagus (clean, trim nicely and blanch)

. 180grm Mixed Green Salad



For the Balsamic Vinaigrette Dressing

. 6tbs Balsamic Vinegar

. 12tbs Olive Oil

. 1tbs Lemon juice

. 1tsp Chopped Shallot

. 1tsp Sugar

. 1tsp Salt

. 1tsp Crushed Black Peppercorn



For the Tomato Cherry Comfit

. 24nos Tomato Cherry (blanch and peel)

. 8tbs Balsamic Vinegar

. 4tbs Brown Sugar

. 3tbs Orange Juice

. 1tsp Salt

. 1tsp Orange zest

. 1tbs Olive Oil

. 2tbs Water



For Garnishing

. 12nos Edible Flowers

. 12nos Fresh Thyme (trim)





METHOD

1. Blanch the clean Asparagus and marinate with Balsamic Vinaigrette at least 10 minutes before serving.

2. Clean the green salad and tosses with Balsamic vinaigrette.

3. To cook the tomato cherry comfit, firstly heat the sauté pan with medium fire. Caramelize the brown sugar, and then add balsamic vinegar and water.

4. Later, add in orange juice, orange zest and tomato cherry.

5. Reduce heat with slow fire. After the comfit remove from stove and let it cool.



Assemble the dish:

Using rectangular plate, place the half-cut Strudels Crust. Place with sauté asparagus and tossed garden greens with balsamic vinaigrette dressing. Cover the tossed garden salad with another half of Strudels crust. On the Chinese tea spoon place 3 nos tomato cherry comfit and garnish with fresh thyme. You also can garnish with fresh edible flower and one nos tomato comfit for attractive presentation. For more artistic presentation, pour the extra balsamic vinaigrette around the plate.

MAIN COURSE

Garlic And Ginger Flavor Strudels Pastry Crust Filled With Salmon And Mushroom Mousse, Serve With Basil Mashed Potato And Mango Chili Sauce

(Serving size: 6 portion)



INGREDIENTS

. 1 Footlong Garlic and Ginger Flavor Pastry Crust



For the Salmon and Mushroom Mousse

. 150grm Fresh Salmon fillet, clean and cut into cube, blanch

. 150grm Fresh Button Mushroom Slice

. 12tbs Fresh Cream, 5 for each mousse

. 30grm White Sandwich loaf cut into cube for binding agents

. 2tsp Salt

. 2tsp White Pepper Powder

. 1tsp Lemon Juice

. 4tbs Olive Oil

. 4tbs Chopped Garlic

. 4tbs Chopped Onion

. 1tsp Chopped Dill for Salmon Mousse



For the Mango Chili Sauce

. 1nos Mango, ripe and not to soft, peel the skin and blend until smooth

. 4tbs Sugar

. 1tbs Salt

. 1tbs Lime Juice

. 1tsp Chili Powder

. 1tbs Olive Oil

. 2tbs Water



For the Basil Mashed Potato

. 100grm Mashed Potato powder

. 5tbs Coking Cream

. 3 tbs Fresh Basil

. 1tbs Salt

. 1cup Fresh Milk



For Garnishing

. 6nos Fresh Basil

. 120grm Carrot Vichy





METHOD

1. Sauté the slice mushroom with olive and reduce with cream until soft. Blend using blender until smooth, add in the white loaf bread and seasoning.

2. Blanch the fresh salmon and blend with fresh cream and adjust with seasoning.

3. After both mousses is ready, place inside piping bag, and then pipe on the strudels crust. Sandwich the crust with mousse filling and cut into to 6 portions.

4. Cook the mashed potato powder with boiling fresh milk, add cream and fresh chopped basil and seasoning.

5. Cook the mango puree with olive oil, sugar, salt, lime juice, chili powder and water. Not to boiling point then remove from the stove.

6. Blanch the carrot Vichy, sauté and lightly seasoning for garnishing.



Assemble the dish:

On a plate, place the Strudels Crust, already portion. Pipe the Basil mashed potato at the side and garnished with fresh basil on top. Decorate with sauté Vichy carrot and Chili Mango sauce at the side.