Recipes:  ENTREE

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Prawn Cocktail

In ENTREE On March 21, 2012 Comments Off

Roughly Shred the lettuce and put into the bottom of 4 glasses, divide the prawns between them and add a squeeze of lemon juice. Mix the mayonaise and… Read More »

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Greek Salad

In ENTREE On March 20, 2012 Comments Off

Method: Make a dressing with the olive oil, lemon juice, oregano, salt and pepper. Mix the lettuce, tomato, onions and cucumber together. Add the dressing and toss lightly,… Read More »

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Seared Scallops With Leek & Lemon Chilli Butter

In ENTREE On March 5, 2012 Comments Off

For the butter, mix all of the ingredients together in a large bowl, then beat well with a wooden spoon until there are no lumps of butter left…. Read More »

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Morrocan Carrot Soup

In ENTREE On February 26, 2012 Comments Off

This soup is an authentic Moroccan dish, usually served as an appetiser, hot or cold. The soup was requested  by the groom for the the upcoming wedding on… Read More »

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Iceberg Wedge with Bacon and Blue Cheese

In ENTREE On February 26, 2012 Comments Off

The Iceberg wedge salad is one of the numerous recipes designed by the post graduate students in culinary management under the guidance of head chef, Andreas Kurfurst. The… Read More »

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Pumpkin Soup

In ENTREE On October 28, 2011 Comments Off

Preheat oven to 180 degrees C. Place all vegetables, garlic and onion in a medium sized baking tray. Drizzle with olive oil, sprinkle with thyme and roast till… Read More »

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Crunchy vegetable salad with prawns served with peanut coconut sauce

In ENTREE On October 25, 2011 Comments Off

Mix all vegetable Juliennes, Onions, Garlic and Coriander together and marinate with1/2 of the lime juice. Mix together the finely chopped nuts, ginger, coconut milk, fish sauce, curry paste,… Read More »

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Grilled Rosemary-Salmon Skewers

In ENTREE On October 18, 2011 Comments Off

Rinse the vegetables in cold water to remove any dirt. Peel car rots, kohlrabi, daikon and turnips, then submerge in cold water to cover. Cut all peeled vegetables… Read More »

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Mussels à la HTMI

In ENTREE On September 26, 2011 Comments Off

  Brush the mussels, debeard them and rinse with cold water- through away mussels which are wide open or damaged. Prepare all vegetables and cut juliennes Wash and… Read More »

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Palm Heart Salad

In ENTREE On September 7, 2011 Comments Off

1. Remove the inner tender part of the palm hearts and slice crosswise into thin slices. Immediately place them in the milk and water mixture to prevent them… Read More »