RAMADAN AT THE FIRST RESIDENCE. WELCOME HOME TREAT
Kounafa cream, Four Seasons Hotel Cairo at The First Residence
SERVES 6 pax
Erwan Laurenceau, Executive Chef
Ingredients:
500 g Kounafa
500 g cream
50 g corn flour
50 g ghee
50 g of water
20 g of icing sugar
300 g of syrup
Method:
1. Boil cream
2. Add corn flour and spread ghee
3. Bake till golden grown
4. Pour on syrup while hot
5. Serve
Kounafa Pistachio, Four Seasons Hotel Cairo at The First Residence
SERVES 6 pax
Erwan Laurenceau, Executive Chef
Ingredients:
500 g Kounafa
200 g of pistachio
300 g ghee
200 g of pastry cream
80 g of pistachio paste
20 g of icing sugar
100 g of cream whipped
Method:
1. Fill Kounafa with pistachio
2. Spread ghee
3. Bake till golden grown
4. Pour on syrup while hot
5. Serve
Kounafa Pistachio Nutella, Four Seasons Hotel Cairo at The First ResidenceSERVES 6 pax
Erwan Laurenceau, Executive Chef
Ingredients:
500 g Kounafa
200 g of pastry cream
80 g of pistachio paste
80 g of cream whipped
50 g of Nutella
50 g ghee
Method:
1. Cook Kounafa in toaster machine
2. Make cream with pastry cream, pistachio paste and cream
3. Fill the Kounafa while alternate layers with Nutella and pistachio paste
4. Serve
Kounafa Mango, Four Seasons Hotel Cairo at The First Residence
SERVES 6 pax
Erwan Laurenceau, Executive Chef
Ingredients:
500 g Kounafa
400 g of mango
50 g of sugar
100 g of ghee
300 g of syrup
30 g of butter
Method:
1. Peel mangoes and slice
2. Cook with butter and sugar
3. Fill kounafa with ghee
4. Pour on syrup while hot
5. Cool and serve
Kounafa Tomato, Four Seasons Hotel Cairo at The First Residence
SERVES 6 pax
Erwan Laurenceau, Executive Chef
Ingredients:
500 g Kounafa
400 g of tomato cubes
200 g of orange juice
100 g of sugar
5 g of cinnamon ground
2 g of cloves
2 g of nutmeg
2 g of ginger
5 g of vanilla
Method:
1. Make a caramel with the sugar
2. Deglaze with orange juice
3. Reduce and add tomato.
4. Cook for 2-3 minutes
5. Fill the Kounafa (cooked)
Kounafa Chicken Wings, Four Seasons Hotel Cairo at The First Residence
SERVES 6 pax
Erwan Laurenceau, Executive Chef
Ingredients:
500 g Kounafa
200 g of tomato cubes
300 g of Chicken wings
10 g of salt
600 g of vegetable oil
Method:
1. Cook chicken wings in boiling water with a pinch of salt
2. The after that cooled wrap in kounafa and fry in oil
3. Serve with tomato sauce
Kounafa Shrimps, Four Seasons Hotel Cairo at The First Residence
SERVES 6 pax
Erwan Laurenceau, Executive Chef
Ingredients:
500 g Kounafa
20 g of Salt
600 g of vegetable oil
50 g of garlic
50 g of soy sauce
50 g of sesame oil
50 g oyster sauce
30 g of minced ginger
20 g of pepper
30 g of coriander
30 g of minced onions
20 g of lemon juice
10 g of salt
50 g of minced mangos
50 g of mango juice
Method:
1. Seasoned shrimp in half the amount of ingredients except mango and mango juice
2. Leave it for an hour
3. Then, filter the shrimp wrapped in marinade piece by piece in the kounafa
4. Then fry in oil
5. After that add the rest of the ingredient and mix together in a mixing bowl to let the sauce add flavor
6. Serve