Risotto with Scampi in whipped Cream INGREDIENTS Peeled scampi Arborio rice Chopped onion White wine Shellfish broth Whipped cream Butter Dill Parsley Estragon DIRECTIONS Saute the chopped onion with the rice and quench with white wine. Add the broth gently. When it’s ready (in about 18min) add the butter, take it away from the fire and add […]
Βraisé baby Goat with Polenta, Mediterranean Herbs and Printanière Vegetables INGREDIENTS Baby goat (hand or thigh) Carrot Onion Celery Garlic Red wine Thyme Rosemary DIRECTIONS Season chicken and saute with miripoua the rosemary and thyme. Quench with red wine, add vegetable broth and braise it. When it’s ready wring out the broth with etamin, remove […]
Green Salad with Greek Noumboulo, Cottage Cheese, Sykomaida, Grapes, Cashews and Honey Dressing INGREDIENTS Aragula Curly Endive Lolo rosso Trocadero Cashews Sykomaida Grapes Noumboulo Cottage Cheese DIRECTIONS We create a variety of various salads (Lolo Rosso, Arugula, Endive, Trocadero, etc) which we have already hand sliced and we place them into an utensil. We add […]
Sea Bass Fillet Poêle with Caper, Cherry Tomatoes and Basil Oil INGREDIENTS Bass fillet Caper Cherry Tomatoes Olives Thyme Rosemary DIRECTIONS We salt the sea bass fillet and saute with some olive oil in a greaseproof pan with the skin downwards to create crust. We place the pan in the oven for about 5 minutes. […]
