Home   |  Issues  |  The Daily Star Home | Volume 5, Issue 47, Tuesday December 2, 2008

 

 

Turf and turf salad
Serves one
Ingredients:
100g beef fillet
30g mussel (steamed)
30g calamari (steamed)
50g cooked prawn (head on tail off)
50g fresh salmon, spicy marinated
3g chilli flake
10ml olive oil
5g garlic
10g coriander leaves
salt and pepper to taste
extra virgin olive oil
mixed lettuce leaves
shaved fennel and radish
Balsamic

Method:
Marinate salmon with salt, pepper, chilli flakes and lemon; chill in fridge.
Marinate beef in olive oil and coriander. Sear beef till pink, allow to cool and then place in a fridge.
Dress the salad with olive oil and balsamic, season with salt and pepper to taste.
Slice the salmon and the beef on separate boards.

To serve:
Arrange the salad on the plate, then the shaved fennel and radish. Place the prawns, salmon, mussels, beef and calamari nicely to highlight the different textures.
Drizzle with olive oil and balsamic

Prawn Cocktail
(With chilli flakes and spicy tomato lime dressing)
Serves one
Ingredients:
6 poached prawns (without shell and tail)
50g fresh lemon
1g black peppercorns
1g fluer de sel de guerande
10g tangerine-star anise infused oil
30g iceberg lettuce chiffonade
salt and pepper to taste
For spicy tomato lime dressing, mix 100g mayo, a dash of Tabasco, a dash of Lea and Perrins, 50g tomato sauce, juice of half a lemon, salt and pepper to taste.

Method:
Place the lettuce in a nice shape on the plate.
Remove the prawns from fridge and arrange on the lettuce chiffonade.
Sprinkle chilli flakes over the serving plate.
Fold the Spicy tomato lime dressing onto a serving spoon & arrange on the plate.
For the garnishing, use lime wedges drizzle tangerine- star anise oil to finish.

Vitello Tonnato
(Veal tenderloin with tuna)
Serves one
Ingredients:
100g of veal or beef tenderloin (poached)
50g fresh lemon
10g pink peppercorn
1g fluer de sel de guerande
salt and pepper to taste
minced seared tuna and anchovy fillets blended with curry mayonnaise
extra virgin olive oil

Method:
Trim the tenderloin and wrap meat in cling film followed by aluminium foil. Poach in vegetable stock till cooked pink.
Remove from heat and allow to cool in the stock.
Remove the meat from stock and slice it to 1 mm thickness.
Spread the sliced tenderloin over the serving plate in a nice square design.
Decorate with curry mayonnaise in diagonal lines and arrange pink peppercorns.
Season with fleur de sel and black pepper.
For garnishing use slices of fresh lime and chopped continental parsley and drizzle the olive oil to finish.

Seared beef eye fillet with tuna, creamy curry sauce and Teriyaki
Serves one
Ingredients:
100g Australian beef fillet
40g mixed salad leaves
10ml olive oil
Onion marmalade
Salt and pepper to taste
Extra virgin pesto olive oil
Balsamic
1 sprig coriander
Thick teriyaki sauce:

(Curry paste for 10 servings)
1 tsp garlic paste
1 tsp ginger paste
1 tsp cardamom powder
1 tsp cumin powder
2 tbsp curry powder
1 tsp turmeric powder
2 tbsp cooking oil
2 cloves
100ml chicken stock
50ml coconut milk

Onion marmalade:
300g red onions, diced
100g granulated sugar
Juice of 1 lemon juice
Juice of 1 orange
1 sprig rosemary
10 g ginger
1 sprig coriander
20ml water

Method:
Prepare curry with the ginger, garlic pastes, curry leaves, cooking oil and set aside.
Cook all the spice powders together over low heat; add chicken stock to reduce for 15-20 minutes.
Place the sugar, water and juices in a pan over a medium heat and allow to simmer. Reduce until it acquires a golden colour; in the meantime blanch the onion, refresh and drain. Now add the onion, rosemary, ginger and coriander and allow to simmer gently till it reaches a golden colour.
Sear the beef in the olive oil until medium rare.
Sauté the tuna with butter, season with salt and pepper.
Slice the beef and arrange on the plate.
Spoon the onion marmalade onto the middle of the beef fillet.
Dress the salad with olive oil and balsamic and arrange on top.
Now slice the tuna and arrange on top of salad.
Finish the plate with curry sauce and the thick Teriyaki.

Pan roasted lamb back strap with tamarind caviar
Serves one
Ingredients:
200g lamb back strap (lamb loin), de-boned
3g chilli flakes
5g onions, finely chopped
3g garlic, finely chopped
20ml coconut milk
80g carrot (peeled and sliced)
10ml olive oil
1g saffron
120ml lamb stock
10g coriander leave
Salt and pepper to taste
Extra virgin olive oil
20g tamarind paste
50g egg plant, baked and skinned

Method:
Mix tamarind pulp with water in a bowl, squeeze with your hands and rub with your fingers to make a paste. Push through a sieve to remove the seeds. Store paste in an airtight container. Take the peeled eggplant and mash to a pulp. Add to paste and fold in.
Marinate the lamb with salt, pepper and chilli flakes.
Heat the roasting pan with olive oil; place the lamb, seal both sides and set aside till ready.
Blanch sliced carrots and simmer with butter and garlic.

For the Coconut lamb, reduce the lamb stock by sweating off the onions with garlic, saffron and coriander, then add the juice. Allow too simmer till reduced by two thirds. Add the coconut cream and reduce until thick, season with salt pepper to taste.
Place the lamb in the oven till cooked pink (for 5 minutes at 180ºC), remove and allow to rest in a warm place for a few minutes.

To serve, spoon some sauce in the middle of your dish and arrange carrot slices in a circle. Place the lamb in the centre and arrange a quenelle of tamarind caviar on top. Drizzle with olive oil and serve immediately.

Char-grilled beef eye fillet with Creamy curry sauce & risotto rice
Serves one
Ingredients:
200g Australian beef fillet
40g potato large
10ml olive oil
5g garlic
Risotto rice
Salt and pepper to taste
Extra virgin pesto olive oil

Curry paste for 10 servings:
1 tsp garlic paste
1 tsp ginger paste
1 tsp cardamom powder
1 tsp cumin powder
2 tbsp curry powder
1 tsp turmeric powder
2 tbsp cooking oil
2 cloves
100ml chicken stock
50ml coconut milk

Method:
Prepare curry with the ginger, garlic pastes, curry leaves, cooking oil and set aside.
Cook the risotto (100g rice 350ml chicken stock 1 tablespoon olive oil 30g parmesan 1 table spoon thick cream. Put the oil in a heated pan and add the rice stir in the stock and allow to simmer do not stop stirring till the stock is absorbed then add the cream.
Sear the beef in the olive oil until medium rare.
Sauté the Prawns with butter, season with salt pepper.
Spoon of risotto in the middle of plate, top with beef fillet.
Finishing with curry sauce and add the prawns.
Finish with olive oil pesto.

Char-grilled beef eye fillet
Serves one
Ingredients:
200g Australian beef fillet
40g asparagus
5g beetroot
40g potato large
20g lettuce
10ml olive oil
5g garlic
10g
Salt and pepper to taste
Extra virgin olive oil

Curry paste for 10 servings
1 tsp garlic puree
1 tsp ginger puree
1 tsp cardamom powder
1 tsp cumin powder
2 tbsp curry powder
1 tsp turmeric powder
2 tbsp cooking oil
2 pcs cloves
100 ml chicken stock
50ml coconut milk

Preparation:
Prepare curry with the ginger, garlic puree, curry leaves, cooking oil set aside.
Cook all the spice powders together over low heat; add chicken stock to reduce for 15-20 minutes.
Boil potatoes. Use the fork and mash with olive oil, and season with salt and pepper.
Slice beetroot in very thin shaves, toss with lemon vinaigrette.
Sear the beef in the olive oil until medium rare.
Sauté the asparagus with butter, season with salt pepper.
Spoon potato into the middle of the plate, top with some curry puree, beef fillet, arugula.
Finish with curry sauce.

Photo: Sazzad Ibne Sayed and Gerard Wallace
Special thanks to The Westin, Dhaka

On The Cover

With the mercury dipping and schools closing for the year, it's time to let your hair down and par-tay. Redefine your personal style with Dressydale's new line. Check it out on Page 8.
Photo Courtesy: Dressydale


Ponder

Chemistry of teams

Human beings are fiercely independent species. By nature, we are individualistic, not collaborative. Not everyone can outperform and exceed standards through collaborative team performance. The reason underlying is that, an individual is always concerned with his own motives, own rewards, own recognition and exercising his own power over others.

Teamwork creates a different base, aligning the diversely functioning mind-sets in a single straight line directed towards a specific objective. And thus the team members face an intriguing situation where they have to shift from a self-centric mind-set towards a collaborative mind-set. It involves sacrificing one's own share of deserved recognition with all the members of the team. However, this involves being completely selfless, rejoicing the success or sharing the failure as a single unit - a team. Many of us just cannot become accustomed to the practice, being non-palatable to the compromises involved.

The relationship among the team members is quite an interesting one. Teams can obviously vary - it can be work-groups, academic course work related teams, specific project oriented, etc. Whatever the function of the team is, the co-ordination among team members can give the team a drive to chase the specified objective in a better manner. And it's always fun to work in teams! Collaboration always generates more ideas through cross-performance. As it says, two heads are always better than one.

Just a pat on the back, or maybe even a nod, whatever the mode of expression, encouragement is absolutely vital for nurturing a strong team culture. Idea-generation, division of responsibility, constructive criticism and a supportive culture all these can spark great teamwork!

Many say “Teamwork is the key to success”, while others argue with a counter-point. Well, if you have had a bitter experience while working in teams then the sarcasm is well justified. But I am sure many of us have felt the positive effect of teamwork at many stages of our lives. It all depends on how we deal with it.

By Zannatul Lamea

 

 

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