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  1. Grilled chicken thighs with sweet vinegar Recipe


    Ingredients

    • 2 large chicken thighs, chopped

    • 1/2 teaspoon of curry

    • 1/2 teaspoon of potato starch

    Sauce:

    • 1 cinnamon stick, crushed

    • 1 tablespoon of dried lemon grass

    • 4 star anise, crushed

    • 1/2 teaspoon of cardamom

    • 1 teaspoon of grated ginger

    • 1 onion, chopped

    • 3 cloves of garlic, minced

    • pinch of ground pepper

    • 2 tablespoons of honey

    • 1 teaspoon of tamarind paste mixes with 2 tablespoons of water

    • 200 ml of Chinese dark sweetened vinegar


    Directions

    1. Sprinkle chicken thighs pieces with curry and potato starch. Leave for 30 minutes.

    2. Grill chicken thighs till golden brown.

    3. Heat 1 tablespoon of olive oil and fry cinnamon stick, dried lemon grass, star anise, cardamom, grated ginger, minced garlic and chopped onion.

    4. Add chinese dark sweetened vinegar, honey and dissolved tamarind paste, mix well.

    5. Bring sauce to boil and add grilled chicken thighs.

    6. Simmer 5 minutes. Season with salt and pepper according to taste.

    7. Serve with spring onion.



    Source

  2. Tropical Salmon Three Ways

    Tropical Salmon Three Ways

    Tropical Salmon Three Ways

    Ingredients

    Ingredients

    600 gm       Norway Salmon

    100 gm       Granulated Sugar

    100 gm       Fine Salt

    40 gm         Lemongrass

    20 gm         Fennel Seed

    20 gm         Coriander Seed

    10 gm         Star Anise

    20 gm         Cinnamon Stick

    50 gm         Shredded Dehydrated Coconut

    20 ml          Vodka

    10 ml          Malibu

    1 pc            Lemon- In Juice

    1 pc            Lime- In Juice

    20 gm         Ginger

    3 pc            Tomatoes

    6 pc            Green Asparagus

    100 ml        Extra Virgin Olive Oil

    500 ml        Fish Stock

    Salt and Pepper- To Taste

    100 ml        White Wine

    50 gm         Spring Onions

    Deco

    10 gm         Shallots

    5 gm           Garlic

    12 pc          Lime leaves

    Reduced Balsamic Vinegar

    Ginger- Mango Coulis

    How to make Tropical Salmon Three Ways

    Cut the Salmon in 3/3, 2/3 and keep raw.

    1.  1/3 for Marinate Salmon Tartar:

    Mix the granulated sugar, salt and the chopped lemongrass, the fennel, coriander seeds, star anise, cinnamon stick and shredded dehydrated coconut. Sprinkle a little salt on bottom, place salmon with skin down, cover upper part with rest of marinate mix, add Vodka and Malibu. Cover and keep refrigerated for 6 hrs.

    After, when ready. Wash salt away under clear running water and dry for other 12 hrs.

    2.  2/3 for Salmon Carpaccio: with instead marinade

    Mix lemon and lime juice, add chopped ginger, shallots, garlic, salt and pepper, finish with extra virgin olive oil. Peel Tomatoes and cut into a small dice; blanch the asparagus and cut in slices.

    3.  3/3 for Poached Salmon:

    Poaching Bouillon: mix flavorful fish stock, with white wine, add half cut lemongrass, few slices of ginger, shallots, spring onion;

    Poach slowly until the Salmon reaches 68 C° (or 154 F°)

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    Source

  3. Ginger & Pear muffin

    Ginger & Pear muffin

    Ginger & Pear muffin

    Ingredients

    • 200 grams of wheat flour

    • 100 grams of spelt flour

    • 2 tea spoons of baking powder

    • 1/2 tea spoon of baking soda

    • 1/2 tea spoon of salt

    • 1 tea spoon of ground ginger

    • 80 grams of sugar

    • 1 egg

    • 100 ml of ginger beer

    • 80 ml of milk

    • 200 grams of pears, peeled, deseeded, cubed

    • 3 table spoons of honey

    • 85 grams of melted butter

    • 100 grams of hazelnuts

    • 50 grams of sunflower seeds

    How to make Ginger & Pear muffin

    1. Sift wheat and spelt flour, mix with baking powder,soda, salt, ground ginger, sugar, nuts and seeds.

    2. In separate dish combine scrambled egg, honey, milk, beer, butter and pears.

    3. Add “damp” ingredients to the “dried” ones, mix well, put into muffins baking tray.

    4. Bake in preheated oven, 20 min in 200 degrees.

    Source