Every month, we will publish one of our chefs' specialties so that you can cook them back at home in order to start dreaming about your future vacation or to remind you of the one you just ended.
Ingredients for 4 pax
Marinate the snapper with salt and pepper, then sear in a nonstick pan until cooked
Blanch spinach in a hot boiling water for a min. sautéed with well seasoned garlic.
For tomato chutney
Put tomato, ginger, garlic, red wine vinegar, sugar, onions and paprika powder in a cooking pot and start cooking until the tomato is well cooked.
Put the sautéed spinaches in the plate's center. Place snapper on top with tomato chutney. Garnish with mixed herbs.
Ingredients for 2 persons
Preheat oven to Brush 2 large roasting pans with 1 tablespoon olive oil each, mix shallots, lemon peel in small bowl.
Arrange lobster tails, in 1 roasting pan; brush with olive oil. Sprinkle with salt and pepper, about 15 minutes. Meanwhile, combine shrimp, fish fillet, octopus, calamari with olive oil, shallot mixture in bowl; sprinkle with salt and pepper and toss gently to coat.
Prepared roasting transfer lobster to large platter; cover with foil, arrange crab legs in lobster roasting pan; drizzle with remaining olive oil, then drizzle with 3 tablespoons water.
Roast just until heated through, about 5 minutes.
Prepared Sautéed vegetable with olive oil, shallots and seasoning.
Arrange sautéed vegetable, shrimp, fish fillet, octopus, squids, and crab legs on platter with lobster.
Garnish with lemon wedges and serve with basil relish.
Ingredients for 2 persons:
First clean the chicken and cut the chicken breast and legs.
Blend all of the ingredents with corn oil for spicy until it becomes red or paste.
Then apply the paste with chicken and season it for 20 minutes.
Finally put the cicken in oven for 30 minutes with a temperature of 150°c.