Photo Source: The Asian Food Channel
Have you
guys heard that Aaron Craze, better known as ‘Rude Boy’—a protégé of
international celebrity chef Jamie Oliver came to Manila to do a live cooking
demo? Missed it, no worries. We’ve got it covered by providing you with his
awesome and delicious recipes. So, read on, guys:
MEXICAN BEEF TORTILLA WITH
TOMATO SALSA AND SOUR CREAM
TO
SERVE: 6
Ingredients
for Beef Tortilla:
600g
beef skirt
Olive
Oil
Salt and
Pepper
½ white
onion, roughly chopped
2 red
tomatoes, chopped
1 bunch
coriander, finely chopped
6
tortilla wraps
1 lemon
Ingredients
for Salsa:
1 x
400ml tin of tomatoes
1 bunch
of coriander, stalks finely chopped
1 onion,
finely chopped
2 cloves
of garlic, finely chopped
1 chili
Sour
cream
Method:
Bash out
the beef skirt as thin as possible or get a butcher to. Drizzle on some olive
oil and season.
Put the
seasoned beef skirt onto a hot griddle or pan to sear.
Once
cooked removed from the heat and chop the beef skirt up on a board to create a
mince mixture and serve topped with coriander, wrapped in a tortilla.
Method
(salsa)
1. Sweat off the onion, garlic, chili and
coriander stalks then add tinned tomatoes and cook for 20 minutes.
2. Leave to cool. Enjoy! J
RAVIOLI
OF SUNSHINE WITH THAI ASPARAGUS (filled with spinach, ricotta and egg yolk)
To Serve: 6
Ingredients:
100g-pasta flour
1 egg whole
Splash of olive oil
500g spinach
25g ricotta cheese
Pinch nutmeg
Salt and pepper
1 egg yolk
20 stalks asparagus
Method:
1.
Mix the
flour together with one egg and drizzle of olive oil until you get a smooth
dough consistency. The mixture should not stick to your hands. If it does, add
more flour.
2.
Knead
the dough for a minute and then wrap in cling film and set aside whilst you
make filling.
3.
Blanch
the spinach in boiling salted water, then refresh in cold water. Drain and
transfer to a food processor and roughly blend.
4.
Scrape
the spinach puree into a bowl and fold in the ricotta and the basil.
5.
Season
to taste with salt and pepper and add a splash of olive oil. Add a squeeze of
lemon juice.
6.
Roll the
pasta dough through a pasta machine (or with a rolling pin) until it is a
square 3mm thick. Spoon a heap of ricotta mix onto the one half of the square,
making sure that you leave an edge of at least2cm on every side.
7.
Separate
the egg yolk from the egg white.
8.
Make a
little well in the ricotta mixture and place the egg yolk in the well. Fold
over the other half of the dough and seal the edges tightly.
9.
Cut
around the stuffed part of the pasta with a cookie cutter making sure you leave
an edge of about 2cm. Make sure that the edges are well sealed after you have
cut the shape.
10. Place the ravioli in boiling water and cook for
1-2 minutes. Remove with a slotted spoon, set aside.
11. Blanch the asparagus for 1-2 minutes in boiling
salted water, and then grill on a griddle pan so that they color on each side.
Once colored, remove and drizzle over a little olive oil, then season with salt
and pepper and drizzle over a little lemon juice.
12. In a frying pan, melt a knob of butter and add
asparagus. Carefully add the ravioli to the pan and coat with butter. Grate a
little Parmesan over the ravioli.
13. Transfer the asparagus to a serving plate and
place the ravioli on top. Spoon melted butter over and drizzle with olive oil.
Unbaked Lemongrass Cheesecake
with Amoretti Biscuit Base
To Serve 2
Ingredients:
120g each of Ricotta, cottage cheese and
mascarpone cheese
1 vanilla pod
2 heads of lemongrass
2 tsp icing sugar
1 lime
100ml water
200g amoretti biscuits
100g digestives (shortbread)
200g unsalted butter
100g strawberries
125g dark chocolate
Method:
1.
Roughly
crush up the biscuits and place in a food processor. Process into fine crumbs
and transfer to a mixing bowl.
2.
Melt a
large knob of butte, and add a little at a time to the crumbs, mixing until the
crumbs stick together easily.
3.
In a
separate bowl, mix together the three cheeses with lemon juice.
4.
Split
the vanilla pod and add the seeds into the mix.
5.
Sift the
icing sugar into the bowl and beat the mixture until smooth.
6.
Place 2
round moulds on a plate and press most of the crumb mixture into the bottom to
form a base. Reserve a little of crumb into the mixture.
7.
Using a
spoon and palette knife, fill the rest of the mould up with the cheese mix and
smooth over the top. (The cheesecakes can be chilled at this point, if desired,
for a firmer dessert.)
8.
To
serve, sprinkle the top of each cheesecake with the reserved biscuit crumbs and
lemon zest.
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