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Here's Idol sa Kusina Recipe for Episode 32 / Feb. 12- APPETIZER PLATTER- SHRIMP COCKTAIL WITH MANGO SALSA, ROAST BEEF TENDERLOIN WITH ASPARAGUS and LIVER MOUSSE WITH MELBA TOAST.
SHRIMP COCKTAIL WITH MANGO SALSA
Ingredients:
2 pcs. Tiger shrimp
1 tsp. Hot sauce
1 tsp. Mayonnaise
½ pc. Ripe Mango
10 g Green bell pepper
10g red bell pepper
1 tsp US Lemon juice
Pinch of salt
Pinch of White pepper
1 tbsp. Olive oil
Procedure:
1. Blanch tiger prawns in boiling water for 2 minutes; then remove from boiling water, and keep cool for some time. Peel prawns, but leave head and tail and set aside.
2. Cut ripe mango into small cubes, then combine with green bell pepper, red bell pepper, lemon juice, salt, pepper and olive oil. Set aside.
3. Have ready a shoot glass bed with mango salsa. Top with unshelled prawns, then spoon over prawns with mixture of catsup, mayonnaise and hot sauce (cocktail sauce).
4. Arrange on white long platters together with another sampler.
ROAST BEEF TENDERLOIN WITH ASPARAGUS
Ingredients:
100g. Beef Tenderloin
2 pcs. Green Asparagus
2 tsp. Mustard
1 tsp. Salt
1 tsp. Crushed black peppercorn
1 tsp. Honey
1 tsp. Mayonnaise
Procedure:
1. Season beef with salt, crushed black peppercorn and mustard. Place in roasting pan and roast on salamander just medium rare. Then cut into thin slices.
2. Fill with blanched green asparagus and roll. Place on Chinese ceramic spoon and pour on top with honey mayo mustard sauce.
LIVER MOUSSE WITH MELBA TOAST
Ingredients:
500g Chicken Liver
½ cup Red wine
1 tsp. Salt
1 tsp. Crushed black peppercorn
10g Butter
1 tbsp. All-purpose cream
1 pc. BayleafPinch of Rosemary
Pinch of Thyme
Procedure:
1. Marinate chicken liver in red wine, bay leaf, rosemary, thyme overnight
.2. Transfer into roasting pan the marinated liver then oven roast for 30 minutes or until slightly dry, almost no more liquid.
3. Remove bay leaf, then place liver in food processor to puree. Season to taste and add butter and all-purpose cream.
4. Have ready melba toast, then pipe on top with liver mousse.
SHRIMP COCKTAIL WITH MANGO SALSA
Ingredients:
2 pcs. Tiger shrimp
1 tsp. Hot sauce
1 tsp. Mayonnaise
½ pc. Ripe Mango
10 g Green bell pepper
10g red bell pepper
1 tsp US Lemon juice
Pinch of salt
Pinch of White pepper
1 tbsp. Olive oil
Procedure:
1. Blanch tiger prawns in boiling water for 2 minutes; then remove from boiling water, and keep cool for some time. Peel prawns, but leave head and tail and set aside.
2. Cut ripe mango into small cubes, then combine with green bell pepper, red bell pepper, lemon juice, salt, pepper and olive oil. Set aside.
3. Have ready a shoot glass bed with mango salsa. Top with unshelled prawns, then spoon over prawns with mixture of catsup, mayonnaise and hot sauce (cocktail sauce).
4. Arrange on white long platters together with another sampler.
ROAST BEEF TENDERLOIN WITH ASPARAGUS
Ingredients:
100g. Beef Tenderloin
2 pcs. Green Asparagus
2 tsp. Mustard
1 tsp. Salt
1 tsp. Crushed black peppercorn
1 tsp. Honey
1 tsp. Mayonnaise
Procedure:
1. Season beef with salt, crushed black peppercorn and mustard. Place in roasting pan and roast on salamander just medium rare. Then cut into thin slices.
2. Fill with blanched green asparagus and roll. Place on Chinese ceramic spoon and pour on top with honey mayo mustard sauce.
LIVER MOUSSE WITH MELBA TOAST
Ingredients:
500g Chicken Liver
½ cup Red wine
1 tsp. Salt
1 tsp. Crushed black peppercorn
10g Butter
1 tbsp. All-purpose cream
1 pc. BayleafPinch of Rosemary
Pinch of Thyme
Procedure:
1. Marinate chicken liver in red wine, bay leaf, rosemary, thyme overnight
.2. Transfer into roasting pan the marinated liver then oven roast for 30 minutes or until slightly dry, almost no more liquid.
3. Remove bay leaf, then place liver in food processor to puree. Season to taste and add butter and all-purpose cream.
4. Have ready melba toast, then pipe on top with liver mousse.
image and recipe credit:idolsakusina
Watch Idol sa Kusina on GMANews with Chef Boy Logro. Practical tips and special techniques in cooking taught with a dose of humor and a sprinkling of lessons in life. IDOL SA KUSINA has all the right ingredients for a show that's both informative and highly entertaining.
Host Master Chef Pablo “Boy” Logro and his celebrity guests will have viewers savoring sumptuous dishes and learning how to create these themselves. Recently seen as the head judge of GMA 7’s Kitchen Superstar, Chef Boy Logro is a master chef in Oriental, Mediterranean and Western cuisine. He finished international culinary training in Italy, Switzerland, Spain, United Kingdom, Turkey, Singapore and Japan.
Expand your culinary horizon with IDOL SA KUSINA every Sunday, 7 pm. Idol sa Kusina premiered on July 3.
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