BANQUET RECIPES VOLUME 1 .pdf
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WEBER CULINAIRE – BANQUET RECIPES (SALT)
JAPANEESE PORK MISO SOUP RECIPE :
Serves: 4
Ingredients
• 2 teaspoons Sesame Oil
• ½ pound thinly sliced, fresh Pork Belly, cut into bite-‐size pieces
• 1 medium carrot, cut into half moons
• 1 small Japanese Sweet Potato (Satsumaimo), peeled, sliced into 1-‐inch rounds, then
quarter the slices (or Yukon Gold potatoes if you can't find them)
• 1 bunch Maitake Mushrooms, roots cut off & mushrooms separated
• 1 bunch Shimeji Mushrooms, roots cut off & mushrooms separated
• 1 clove Garlic, finely chopped
• 1 knob of fresh Ginger
• ¼ cup Sake
• 6 cups Dashi
• 1 Japanese Negi (Large Japanese Green Onion) cut into diagonal slices (if you can't get Negi,
substitute with 4 or 5 scallions
• ¼ cup miso (I like red miso or awase miso) this is to taste, you may prefer a stronger or
weaker taste
Instructions
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WEBER CULINAIRE – BANQUET RECIPES (SALT)
1. Add the sesame oil to a medium sized saucepan and place over medium heat. When the
oil is hot, add the pork. Stir fry the pork for about 2 minutes until cooked through. Add
the sweet potato, carrot, both mushrooms, negi, knob of ginger and the garlic and
continue to stir and cook for another 2-‐3 minutes so the oil coats all of the ingredients.
Add the sake and let the alcohol cook off for a minute then add the Dashi. When the
Dashi begins boiling, skim any scum that appears on the surface. Reduce the heat to low
and cook for about 10 minutes, or until the vegetables are cooked through but not too
soft. Remove the knob of ginger. Add the miso using a small strainer or ladle with a fork
or small whisk to dissolve the miso. Serve hot with Shichimi Togarashi on the side.
INDIA COCONUT CHICKEN AND RICE RECIPE :
INGREDIENTS
1.
• 1 tablespoon extra-‐virgin olive oil
• 1 onion, cut into 1/4-‐inch slices
• 1 (1-‐inch) piece ginger, peeled and cut into 1/4-‐inch slices
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WEBER CULINAIRE – BANQUET RECIPES (SALT)
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3 medium garlic cloves, minced
1 tablespoon curry powder
1 teaspoon ground turmeric
2 pounds bone-‐in, skin-‐on chicken thighs
Kosher salt
Freshly ground black pepper
1 (14-‐ounce) can light coconut milk
1/2 cup water
1 1/3 cups jasmine rice, rinsed
2 tablespoons cilantro leaves plus stems, stems and leaves divided
1 1/2 teaspoons sugar
1 lime, halved (one half cut into wedges, for serving)
PREPARATION
1.
1. Select Sauté on high heat on the Instant Pot and add the oil.
2. Once hot, add the onion and ginger and sauté for 2 minutes. Add the garlic, curry powder,
and turmeric and cook, stirring, for 1 minute.
3. Add the chicken and season with salt and pepper. Add the coconut milk and water. Secure
the lid.
4. Select Manual and cook for 13 minutes on high pressure.
5. When cooking is complete, use a quick release. Transfer the chicken to a platter.
6. Add the rice, chopped cilantro stems, and sugar and secure the lid. Select Manual and cook
on high pressure for 4 minutes.
7. Meanwhile, remove the skin and bones from the chicken and discard.
8. When the rice is cooked, select Cancel and let naturally release for 10 minutes. Release any
remaining steam.
9. Add the chicken back to the pot and add the juice of half the lime. Stir and season with salt
and pepper. Serve in bowls topped with cilantro leaves and lime wedges.
2. Variation
1. To boost the nutritional value, use brown rice, adding an extra 1/4 cup water and cooking the
rice for 22 minutes on high pressure with a 10-‐minute natural release.
2.
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WEBER CULINAIRE – BANQUET RECIPES (SALT)
GREEK MOUSSAKA RECIPE :
INGREDIENTS
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2medium eggplants
olive oil (as needed)
1lb lean ground beef (or can use ground lamb)
2medium onions, peeled and chopped
2tablespoons fresh minced garlic (or to taste, I use lots!)
1(8 ounce) can tomato sauce
1teaspoon dried oregano (or to taste)
1teaspoon salt, divided (or to taste, I use seasoned salt)
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WEBER CULINAIRE – BANQUET RECIPES (SALT)
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⁄2teaspoon fresh ground black pepper (or to taste)
CHEESE SAUCE
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3tablespoons butter
1
⁄2teaspoon salt (I use seasoned salt)
1
⁄2teaspoon fresh ground black pepper (or to taste)
2tablespoons flour
1cup half-‐and-‐half cream
1egg
1
⁄2cup grated parmesan cheese (can use more)
PREPARATION
1. Grease a 9 x 9-‐inch baking pan although you could use a 13 x 9 pan using a smaller pan
will result in a thicker casserole.
2. Peel the eggplants then slice 1/4-‐inch thick (or a little thicker won't hurt).
3. Brush cookie sheet with olive oil.
4. Coat each side of sliced eggplant with olive oil then season slices with salt and freshly
ground pepper (I use seasoned salt for this and use as much pepper as desired).
5. Place the eggplant slices on cookie sheet; broil under the broiler until brown; turn and
broil the other side, brushing with oil if needed; repeat with all eggplant slices.
6. In the bottom of the prepared baking dish arrange half of the eggplant slices.
7. In a large skillet, combine beef and onions; cook stirring until the beef is no longer
pink and the onions are soft; drain fat.
8. Add in the garlic, tomato sauce, oregano, 1/2 tsp salt and black pepper to taste; pour
mixture over eggplant slices.
9. Arrange the remaining eggplant slices over the beef mixture.
10. PREPARE THE CHEESE SAUCE: Melt the butter in a saucepan, whisk in flour, 1/2 tsp salt
and pepper to taste; gradually stir in half and half or milk, cook and stir over medium
heat until thick and bubbly.
11. In a small bowl, beat egg; stir in some of the hot sauce, then add egg to sauce mixture,
mix well; add in Parmesan cheese, and stir again.
12. Pour the cheese sauce over mixture in baking dish.
13. Bake in a preheated 350 degree F oven for 45 minutes.
14. Cut into squares.
15. Note: If doubling this recipe to serve 8 it is best to make two separate casseroles
instead of one larger one.
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WEBER CULINAIRE – BANQUET RECIPES (SALT)
KOREAN BULGOGI RECIPE :
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WEBER CULINAIRE – BANQUET RECIPES (SALT)
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INGREDIENTS
1 pound well-‐marbled, boneless sirloin, tenderloin or skirt steak
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4 large garlic cloves
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1 cup peeled, chopped ripe Asian or Bosc pear
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¾ cup finely chopped onion
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1 teaspoon finely chopped ginger
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1 scallion, chopped
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2 tablespoons soy sauce
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1 tablespoon roasted sesame oil
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1 tablespoon light brown sugar or honey
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½ teaspoon black pepper
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½ teaspoon sesame seeds, toasted
INSTRUCTIONS
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WEBER CULINAIRE – BANQUET RECIPES (SALT)
1. Wrap beef in plastic wrap or butcher paper and place in freezer for 1 to 2 hours to firm up.
2. Cut beef across the grain into thin slices. If cooking in a skillet, slices should be less than 1/8
inch thick; do not worry if they are a bit ragged. If cooking on the grill, uniform slices, 1/8-‐inch
thick, are best.
3. In a food processor, combine garlic, pear, onion and ginger and process until very smooth and
creamy, about 1 minute.
4. In a bowl or sealable plastic bag, combine steak, marinade, scallion, soy sauce, sesame oil,
brown sugar and pepper and mix well. Cover or seal, then refrigerate at least 30 minutes or
overnight.
5. When ready to cook and serve, prepare garnishes. Lettuce leaves should be mounded in a
large basket or platter; small dishes can hold remaining garnishes. Keep vegetables cold.
6. If using a cast-‐iron grill pan or large skillet, heat over high heat. Add all the meat and its juices
to the pan. Cook, stirring constantly, until most (but not all) of the liquid has evaporated and
the meat begins to brown around the edges. Sprinkle with sesame seeds. Serve immediately,
directly from the skillet (this will keep the meat hot). If using a charcoal or gas grill, heat to
high. Working in batches if necessary, place the sliced meat on the grill and cook, turning
often, just until cooked through and browned, about 2 minutes. If desired, heat an empty
cast-‐iron skillet and use as a serving dish; this will keep the meat hot. Sprinkle with sesame
seeds.
TO S ERVE:
1. To eat, lay a lettuce leaf open on your palm. Add a perilla leaf (if using), a small lump of rice, 1
or 2 pieces of meat and any other garnishes on top, then dab with sauce. Wrap by lifting up
the edges of the lettuce leaf, then twisting them together to make a tight bundle. Eat each
bundle in one bite, according to Korean tradition.
GERMAN SCHNITZEL RECIPE :
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WEBER CULINAIRE – BANQUET RECIPES (SALT)
Ingredients
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4 boneless pork chops (to make Wienerschnitzel use thin veal cutlets)
salt and freshly ground black pepper
½ cup all-‐purpose flour combined with 1 teaspoon salt
2 large eggs, lightly beaten
¾ cup plain breadcrumbs
Instructions
1. Place the pork chops between two sheets of plastic wrap and pound them until just ¼ inch
thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly
ground black pepper.
2. Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in
the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be
careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs.
Don't let the schnitzel sit in the coating or they will not be as crispy once fried -‐ fry
immediately.
3. Make sure the cooking oil is hot enough at this point (about 330 degrees F) as you don't want
the Schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels
"swim" in it.
4. Fry the Schnitzel for about 2-‐3 minutes on both sides until a deep golden brown. Transfer
briefly to a plate lined with paper towels.
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WEBER CULINAIRE – BANQUET RECIPES (SALT)
5. Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce.
Serve with German Spaetzle (see recipe for Homemade German Spaetzle), French fries, or
German potato salad, and with a fresh leafy green salad.
KOREAN KIMBAP RECIPE :
INGREDIENTS: (SERVES 2-‐3 : 5 ROLLS)
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5 sheets of gim (seaweed paper), roasted slightly
4 cups cooked rice (the recipe is here, but make with 2 cups of short grain rice
instead of 1 cup)
½ pound beef skirt steak (or tenderloin, or ground beef)
1 large carrot, cut into matchsticks (about 1½ cup)
5 strips of yellow pickled radish (use pre-‐cut danmuji or cut into 8 inch long strips)
8 to 10 ounces spinach (1 small bunch), blanched, rinsed in cold water, and strained
3 eggs
3 garlic cloves
2 teaspoons soy sauce
1 tablespoon plus 1 teaspoon brown (or white) sugar
1½ teaspoon salt
2½ tablespoons sesame oil
vegetable oil
DIRECTIONS
Rice:
1. Place freshly made rice in a large, shallow bowl. Gently mix in ½ teaspoon salt and 2
teaspoons sesame oil over top with a rice scoop or a wooden spoon.
2. Let it cool down enough so it’s no longer steaming. Cover and set aside.
Spinach:
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WEBER CULINAIRE – BANQUET RECIPES (SALT)
1. Combine the blanched spinach, 2 minced garlic cloves, ½ teaspoon salt, and 2
teaspoons sesame oil in a bowl.
2. Mix well by hand and put it on a large platter with the sliced yellow pickled radish.
Carrots:
1. Combine the carrot matchsticks with ¼ teaspoon salt. Mix well and let it sweat for 5
to 10 minutes. Heat a pan and add a few drops vegetable oil.
2. Squeeze out excess water from the carrot, then saute for about 1 minute. Put it on
the platter next to the spinach.
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WEBER CULINAIRE – BANQUET RECIPES (SALT)
Steaks:
1. Trim the fat from the skirt steaks and slice into ¼ inch wide, 3 to 5 inch strips. Put
the strips into a bowl. Add 2 teaspoons soy sauce, 1 minced garlic clove, ¼ teaspoon
ground black pepper,1 tablespoon plus 1 teaspoon brown (or white) sugar, and 2
teaspoons sesame oil.
2. Mix well by hand.
3. Set aside, and let them marinate while we do the egg strips.
Eggs:
1. Crack 3 eggs in a bowl and add ¼ teaspoon salt. Beat it with fork and remove the
stringy chalaza.
2. Drizzle a few drops of oil on a heated 10 to 12 inch non-‐stick pan. Wipe off the
excess with a paper towel so only a thin sheen of oil remains. Turn down the heat to
low and pour the egg mixture into the pan. Spread it into a large circle so it fills the
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WEBER CULINAIRE – BANQUET RECIPES (SALT)
pan.
3. When the bottom of the egg is cooked, flip it over with a spatula. Remove from the
heat and let it cook slowly in the hot pan for about 5 minutes, with the ultimate
goal of keeping the egg as yellow as possible, and not brown.
4. Cut it into ½ inch wide strips. Put it next to the spinach on the platter.
Finish steaks:
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WEBER CULINAIRE – BANQUET RECIPES (SALT)
1. Heat up a pan over medium high heat and cook the marinated beef, stirring it with
a wooden spoon until well cooked.
2. Set aside.
Let’s roll gimbap!
1. Place a sheet of gim on a bamboo mat with the shiny side down. Evenly spread
about ¾ cup of cooked rice over top of it, leaving about 2 inches uncovered on one
side of the gim.
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WEBER CULINAIRE – BANQUET RECIPES (SALT)
2. Place beef, carrot, yellow pickled radish strip, a few egg strips, and spinach in the
center of the rice.
3. Use both hands to roll the mat (along with gim and rice) over the fillings, so one
edge of the rice and gim reaches the opposite edge. This centers the fillings in the
roll, so they’ll be nicely in the middle when you slice it.
4. Grab the mat with both hands and and press it tightly as you continue rolling the
gimbap. Push out the mat as you roll, so it doesn’t get wrapped in the gimbap.
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WEBER CULINAIRE – BANQUET RECIPES (SALT)
5. Remove the roll from the mat at the end and set the finished roll aside with the
seam down, to seal it nicely.
6. Repeat 4 more times with the remaining ingredients.
7. Put some sesame oil on the finshed rolls and sprinkle some sesame seeds over top.
Cut each roll into ¼ inch bite size pieces with a sharp knife, occasionally wiping it
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WEBER CULINAIRE – BANQUET RECIPES (SALT)
with a wet paper towel or cloth to clean the starch off and to ease cutting.
8. Put it on a plate and serve immediately or pack it in a lunchbox.
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