. 680 grams gold potatoes, peeled and quartered length-wise
. 1/2 teaspoon salt
. 4 tablespoon heavy cream
. 2 tablespoon butter
. 1 tablespoon milk
. Salt and Pepper
. Potato masher
Prepare your salad. You can make it according to your taste (ie. Greek salad or your personal combination of fresh vegetables and fruits). Leave the salad on the side, ready to place on plates for supper.
Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done – a fork can easily be poked through them.
Meanwhile, you can grill the rump steaks. Chop garlic. Pat steaks dry and season with salt and pepper. In a 12-inch heavy skillet, heat oil over moderately high heat until hot but not smoking and sear steak 3 minutes.
Add the garlic to the skillet, stir and cook for 2 minutes. Then add the mushrooms, salt and pepper, and keep stirring frequently and cook for 3 minutes longer, or until the mushrooms begin to cook down slightly.
Turn steak over and sear 2 minutes more for medium-rare. Remove the rump steaks and mushrooms from the skillet to a warm plate and keep warm.
Add the white wine to the skillet, keeping heat at medium-high, and stirring to combine any browned bits from the bottom of the pan. Reduce the wine by half, then add the chicken stock to the pan, and again reduce the mixture by half.
Add 30 millilitre of dijon mustard and the cream to the skillet, stir to combine and return the rump steaks and mushrooms to the pan. Cook for 3 – 4 minutes or until slightly thickened, then add the Parmesan cheese to the skillet and stir to blend.
Taste and test the sauce and add the additional 14 millilitre of dijon mustard, if desired. (Note: If the sauce is a little too thin for your preference, mix 2 teaspoons of cornstarch in a small bowl with a little cold water and blend into the sauce. Stir constantly until the sauce thickens to your liking.)
Add garlic, rosemary, lemon juice, and stock to a skillet and deglaze these contents over high heat, stirring and scraping up brown bits for 1 minute. Thereafter, whisk in butter.
10.Pour sauce over steaks.
11.By now, the potatoes should be done. Warm the cream and melt the butter, together. This can either be done in the microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.
Prawns with orange sauce on a bed of caramelized pineapples, scented in vanilla finished with olive oil and sherry vinegar vinaigrette.
2 tablespoons butter
1/2 cup sugar
24 tiger prawns (raw)
lettuce (freshly washed)
salt and pepper for seasoning (optional)
Core and peel pineapple. Slice it lengthwise into eighths.
Heat butter in a large nonstick skillet over high heat. Coat pineapple wedges with sugar; place in hot pan. Cook, turning once and shaking pan often, until golden brown, 8 to 10 minutes.
While waiting for the pineapples, cook prawns so long. Bring 2.5 litres of water to the boil, add 2 tablespoons of sea salt. Add prawns to boiling water. Cook for 3-4 minutes.
Prawns are done when they float to the top of the water. To test, take out a prawn and hold it to the light, it is cooked when the flesh has shrunk from the shell slightly and the prawn looks translucent.
When they’re done, remove them from the boiling water and place in a big bowl of iced water to cool them.
Now the pineapples should be ready. Remove pineapples from pan, then stir 3 tablespoons water into pan, and heat briefly. Place washed lettuce on plate, then place pineapples on top of them. Drizzle sauce over pineapples. Place prawns on top of caramelized pineapples, and season with salt, pepper, olive oil, and sherry vinegar as desired.
Homemade mango filling cheesecake with diced mangos topped with gluten layer of fresh mangoes.
17g Gelatin Powder
60g Hot Water
350g Whipping Cream
3 tablespoon Icing Sugar
300g Mango Puree (if refrigerated, bring to room temperature)
1 tablespoon Rum
200g to 220g Cubed Mango (or use 2 medium sized mangoes)
150g mango puree (or use1 medium sized mango)(bring to room temperature)
2 tablespoon piping gel
Unsalted butter, softened, for greasing
250 g biscuit wafers or 270 g (2 cups + 2 tablespoons) wafer crumbs
56 g (¼ cup) caster (superfine granules) sugar
113.5 g (½ cup or 1 stick) unsalted butter, melted
Using a pastry brush, grease the bottoms and sides of a 23-cm (9-inch) springform pan.
If using graham wafers, place in the bowl of a food processor and process to a fine crumb.
In a small-sized bowl, stir together the graham wafer crumbs, sugar and melted butter.
Press crumb mixture onto bottom and up the sides of the greased springform pan, stopping about 2.54-cm (1-inch) from the top of the pan.
Place in the freezer to set while preparing the mango and cream cheese filling.
In a small bowl, dissolve gelatine powder in hot water. When the gelatine powder is fully dissolved, add to mango puree. Add rum to the mixture. Mix well.
In a mixing bowl, whip whipping cream with icing sugar to mousse state. Add the mango mixture to whipped cream. Mix well till incorporated.
Put chilled, crumb lined springform pan in a shallow baking tin. Pour half of the mango mousse filling into crust. Add the mango cubes and cover them with some more mango mousse. Make sure the mousse covers the mango cubes. Let the cake chill for at least 3 hours to set before removing the cake ring.
After the mousse has set and the ring removed, make mango puree topping. Blend mango puree together with piping gel (add more piping gel if a thicker consistency is desired) and pour on top of the set mousse carefully.