Fran-Gustibus

is the space where of Francois Giussani broadcast his moments with friends and professionals. Francois is from Seseglio, a small Swiss village on the border of Italy. He is multi-lingual and enjoys communicating with people, working as Chef Instructor, giving the wonderful opportunity sharing professional experience together with tangible foodie’s moments of life and philosophic as well. Francois’s passions are Kitchen, Bikes and Rock’n’roll, showcasing these together in Fran-Gustibus and friends. Francois’s personality is simple and direct, customer oriented, self-starter and team player, liking the gen-blend culture and multi-ethnic environment, fostering the development of talent ambassadors. Fran-Gustibus by Francois should establish proper ownership, promoting ideas and creating opportunities to everyone, harvesting continuous development of new techniques with latest trends, respecting local traditions, delicacies and balance it in very unique styles. These difference sources of competitive and business insight driven by detailed knowledge make Francois very much confident thriving for best, proposing his Food and Beverages professional guidelines as well with his unique consulting and lean expertise. Francois style emphasize as well on sustainability and safety, improving quality of life by giving people the skills to make appropriate choices, preventing waste and promptly act in case of rescue :-) Let’s talk about it!

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Madz Salad, Tossing Love….

Ingredients

·       125g tuna fish, canned in olive oil

·       6 nos. cherry tomatoes, cut into ½

·       1 Japanese cucumber

·       100g ricotta cheese, unsalted

·       ¼ of medium white onion, chopped

·       80g kernel corn, rinsed

·       1 pkt. baby spinach

·       1 drizzle of Aromat

·       4 drops of Tabasco Chipotle sauce

·       1 teaspoon of Mayonnaise

·       1 teaspoon of Ketchup

·       Fresh thyme

·       1 teaspoon Balsamico dressing

·       3 teaspoon of Extra virgin olive oil

·       Salt and black pepper corn

 Equipment

·       Can opener

·       Chopping board

·       Chef knife

·       Strainer

·       1 big Bowl

·       1 small bowl

·       Salad cutlery for tossing

·       2 spoons

 Method

1.     Wash the baby spinach well and dry carefully

2.     Chop the onion finely

3.     Slice the Japanese cucumber and cut the cherry tomato into halves

4.     Open and drain the cans of tuna and kernel corns

5.     In the small bowl mix the aromat, chipotle sauce, mayonnaise, ketchup, salt and pepper, balsamico and oil.

6.     Emulsify the dressing and set aside

7.     In the large bowl place the onion, tuna and kernel corn drained, cucumber and tomatoes

8.     Mix in the special salad dressing and toss to blend together all the ingredients well

9.     Arrange in a service salad bowl

10.  Top with the spinach, sprinkle with the fresh ricotta cheese nicely and serve

11.  Toss Madz salad only once served, in front of the guests

A video posted by Francois, Chef Instructor (@frangius69) on Jan 21, 2017 at 1:06am PST

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BELIEF, LIKE FEAR OR LOVE, IS A FORCE TO BE UNDERSTOOD AS WE UNDERSTAND THE THEORY OF RELATIVITY AND PRINCIPLE OF UNCERTAINLY. PHENOMENA THAT DETERMINED THE COURSE OF OUR LIFES.

YESTERDAY, MY LIFE WAS HEADED IN ONE DIRECTION. TODAY, IT IS HEADED IN ANOTHER.

YESTERDAY, I BELIEVE I WOULD HAVE NEVER HAVE DONE WHAT I DID TODAY.

I FEEL LIKE SOMETHING IMPORTANT HAS HAPPENED TO ME, IS THIS POSSIBLE?

THESE FORCES THAT OFTEN REMAKE TIME AND SPACE, THEY CAN SHAPE AND ALTER WHO WE IMAGINE WE IMAGINE OURSELF TO BE, BEGIN LONG BEFORE WE ARE BORN AND CONTINUE LONG AFTER WE PERISH.

OUR LIVES AND OUR CHOICES, LIKE QUANTUM TRAJECTORIES, ARE UNDERSTOOD MOMENT TO MOMENT, ONLY. AT EACH POINT OF INTERSECTION, EACH ENCOUNTER, SUGGEST A NEW POTENTIAL DIRECTION.

“ Cloud Atlas”

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ROAST VEGETABLE “PASSATA” WITH BROWN LENTILS

                                                                                                           Ingredients

(serve 4)

100g potatoes

70g carrot

150g pumpkin

20g garlic crushed

20g olive oil

Salt and Pepper

Fresh rosemary and thyme

600g vegetable stock

1 orange peel (zest)

 Braised brown lentils

·       60g dried brown lentils

·       10g chopped onions

·       200g vegetable stock

·       Seasoning

 Garnish

Dash of cream and mint tip

 Equipment

·       Chopping board

·       Chef knife

·       Stove

·       1 Medium pot

·       1 small pot

·       Ladle

·       1 small bowl

·       Baking tray GN1/1

·       Oven

·       Soup plate or soup bowl

·       3 Table spoons (tbsp.)

·       Hand blender

 Methods

Soak the lentil the night before in water and keep cool

1.     Bring to boil the vegetable stock into a pot

2.     With a peeler, shave in the orange zest and infuse the stock

3.     Strain the lentils and gently cook with the onions and vegetable stock

4.     It might take 40 minutes, till lentils are cooked and soft

5.     Season accordingly and set aside

 6.     Preheat the oven at 180°C

7.     Peel, clean and cut the vegetables into chunks

8.     Season and marinate with oil and freshly chopped herbs

9.     Place in a baking tray and roast in the oven for 25-30 minutes @ 180°C

10.  When vegetables are nicely roasted, take out from the oven 

11.  Take out the zest from the rest of vegetable stock

12.  Add the roasted vegetables in the stock, bring back to boil

13.  Blend the soup well and season accordingly

 14.  Place in the center of a hot soup plate the cooked brown lentils

15.  Pour the soup around it, slowly, leaving the lentils intact

16.  Decorate with the cream and tip of mint leave

17.  Serve warm to the table with a dash of extra virgin olive oil

�

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Happy and Effective!

A positive person anticipates happiness, health and success, believing that can overcome any obstacle and difficulty. 

Positive thinking is not accepted by everyone! Some consider it as a non sense, a talk with no results, falling into negative people.

Positive thinking believes in its effectiveness.

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WARM BURGUL SALAD WITH VEGETABLES, CHEESE AND GREMOLATA

                                                                                                                                 Ingredients

 Vegetables

·       1kg baking vegetables (zucchini, bell peppers, beetroot, eggplant)

·       1 red onion, cut into wedges

·       4 nos. garlic cloves, crushed

·       2tbsp olive oil

·       2tsp fresh herbs chopped finely, rosemary, chive)

·       2nos of whole ripe tomato, coarsely diced

Burgul preparation

·       125g burgul wheat

·       500ml vegetable stock

Dressing

·       2 tbsp lemon juice

·       4 tbsp olive oil

·       Seasonning

Garnish

·       100g of ricotta cheese (or feta, or cottage cheese)

·       3 tbsp Gremolata, freshly chopped

(2 garlic cloves, 1 lemon zest, handful of fresh parsley)

Equipment

·       Chopping board

·       Chef knife

·       Stove

·       1 Medium pot

·       Medium strainer (same size of the pot x steam)

·       Ladle

·       1 big bowl

·       2 small bowls

·       Baking tray GN1/1

·       Oven

·       Large plate bowl

·       3 Table spoons (tbsp.)

 Methods

1.     Preheat the oven to 180°C

2.     Clean and cut the vegetables into chunks, bite size

3.     Toss them with the olive oil, crushed garlic, fresh chopped herbs, season it and place on a baking tray

4.     Roast for 20 minutes or till cook

5.     Once the vegetables are cooked, place them in a large bowl and set aside

6.     Separately, first blanch the burgul into very hot water

7.     Then steam cook the burgul wheat on top of the vegetable stock for at least 25 minutes

8.     You have better result if it is covered with some foil or proper lid

9.     Time to time baste the burgul with the stock to enhance the taste

10.  Separately prepare the Gremolata as follow:

·     Grate carefully the lemon (no white skin, only the yellow zest)

·     Mix it with the garlic and parsley and chop all finely

·     Set aside in the fridge, covered with cling film

11.  Coarsely dice the whole ripe tomatoes

12.  Prepare the dressing by mixing the lemon juice, olive oil and seasoning

13.  Once the burgul is ready, take it out from the steam

14.  Place it in a large bowl and let rest for 5 minutes, keep on stirring time to time

15.  Add the dressing, ¾ of the Gremolata and the diced tomatoes

16.  Toss vigorously, season to taste and rectify if necessary

17.  Plate the warm burgul in a nice plate bowl

18.  Arrange all around the colorful baked vegetables

19.  Crumble the cheese over the veggies and sprinkle with the rest of Gremolata

20.  Serve warm to the table

�

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SEABASS CEVICHE FRANGUSTIBUS

This raw sea-bass is cooked by the lime juice, you would never know that the fish was not cooked prior to serving. If you cannot stand spicy food, balance the dish as per your taste; if you want it a lil mild, avoid to add the fresh chili, for example! 

You may substitute the sea-bass with other types of seafood such as fresh scallops, prawns, halibut, red snapper, flounder, or swordfish as well. Make sure to always use the freshest ingredients and serve it very cold.

Place the cups to serve the ceviche in the freezer, ensuring these are very cold when plating.

Ingredients

·       60g Sea-bass filet, boneless, skinless and very fresh!

·       2 nos. of Limes in juice (green)

·       ½ small Green chili and chopped

·       20g Golden onion, coarsely chopped

·       30g Ripe Plum tomato, seedless and diced

·       50g Ripe avocado, diced (and wedges to garnish)

·       10g Chili chipotle en adobo, chopped

·       Salt & pepper

·       30g Tomato juice

·       5g freshly chopped Coriander

·       15g Banana chips, salted

Equipment

·       2 Medium bowls

·       1 small bowl

·       Citrus juicer

·       Colander

·       Chopping board

·       Knife

·       Spoons

·       Small glass cups to serve

 Method

1.     Cut the sea-bass fillets into small cubes, 0.5cm each, place in a bowl

2.     Squeeze one and half limes and pour the juice into the sea-bass

3.     Add the fresh green chili chopped and slightly season it

4.     Ensure to cover all the fish well and place in the chiller for 2 hours

 5.     Chop the onion coarsely and place in another bowl

6.     Add in the tomato concassé with the chopped coriander

7.     Pour the tomato juice and the chili chipotle finely chopped

8.     Season the tomato mixture a little, mix well and set aside

 9.     When the sea-bass is ready, it shall be bright white color

10.  Drain well the fish from the lime juice and the chili

11.  Mix the fish with the tomato mixture and taste seasoning, rectify if necessary

12.  Separately cut the avocado into dices as well and sprinkle with the half lime

13.  Set aside both preparations in the chiller, must be very cold to plate

 14.  In the chilled glass cup place a tablespoon of ceviche first

15.  Then add a second layer with a tablespoon of diced avocado

16.  Add again the ceviche and again a layer of avocado

17.  Top finally with a last layer of ceviche

18.  Garnish with fresh coriander and/or thin wedges of avocado

19.  Serve with salted banana chips and some toasted baguette

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LA NIZZARDA FRANGUSTIBUS

A complete and refreshing meal composed with harmony in a classic French salad with a twist of Balsamic vinaigrette. I enjoy eating healthy at night, always light full of flavors and textures. Bon appétit, fiston!

Ingredients

·       45g Tender rucola

·       60g Japanese cucumber, sliced

·       80g Ripe tomato

·       80g Boiled potato

·       50g Hard-boiled egg

·       60g Tuna flakes, in olive oil, can

·       50g French beans, blanched

·       10g Kalamata olives

·       5g Anchovies (4 filets) can

·       2g Freshly chopped parsley

 ·       3g Salt & pepper

·       10g Balsamic vinegar

·       30g Olive oil

 Equipment

·       Medium bowl

·       Whisk

·       Circular flat colander

·       Chopping board

·       Paring knife

·       Chef Knife

·       Pot

·       Table spoon

·       Small bowl

·       Salad

 Method

1.     Boil the eggs till hard (11minutes); stop the cooking with cold water and               peel while still warm

2.     Cut the hard boiled eggs into quarters, set aside

3.     Cook the potato in salted water, drain, let cool down and peel thoroughly

4.     Slice the potato, keep it together and set aside

5.     Blanch the French beans, previously cut the tip&tail

6.     Take out the eye of a small tomato, slice and keep it together

7.     Horizontally slice the Japanese cucumber and set aside

8.     Wash and drain the tender rucola, gently press it in a small bowl

9.     Open the can of the tuna fish and anchovies, drain the oil and set aside

10.  Prepare the vinaigrette by mixing the salt with Balsamic, olive oil and pepper        last

 Finish plating following the picture design, as follow:

·       In a large soup plate place bowl with rucola upside down, leave it as it is!

·       Around the bowl carefully arrange the sliced potatoes, the sliced tomatoes,         the French beans, the sliced cucumbers, the tuna fish nicely drained

·       Decorate the top with the anchovies filets and Kalamata olives

·       Sprinkle the chopped parsley on top of the potatoes and tuna fish

·       Place in the fridge to cool down, for few minutes

·       Before serving, take off the bowl from the rucola

·       Dress the salad with the Balsamic vinaigrette and serve immediately

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DESPITE THE HUMP SIGN, IT HAS BEEN A STRAIGHT RIDE IN BETWEEN THE DUNES! Love riding “Vanessa”

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ANANAS AL TONNO

This is one of the recipes that reminds me my teenage time, as my mum use to prepare it during summer holidays. Easy, fresh, sweet and salty, a wonderful combination. I still enjoy, particularly with the heat of UAE! 

It’s a message to my son as well, since we are in a debate about “the pineapple on a pizza”... mmmmh, not for me! Call it Hawaii or whatever, but still pineapple does not go on a pizza, hahahaha! Keep it in low and put it in a salad, try it! :-) 

Ingredients

·       225g pineapple fresh (or sliced in can)

·       110g tuna fish in can, sunflower oil

·       10g onion, white, chopped

·       20g tomato cut in cubes

·       40g mayonnaise (Japanese type)

·       Salt and pepper

·       40g Mesclun salad

·       20g balsamic vinaigrette

·       1 nos. cherry tomato (garnish)

Equipment

·       Small bowl

·       Medium bowl

·       Dinner fork

·       Chopping board

·       Knife

·       Spatula

Method

1.     Peel the pineapple and take out the core carefully. Cut into rings 1.5cm thick (probably 6 slices), set aside

2.     Open the tuna fish and drain the oil then place the meat in the small bowl

3.     Chop the onions very fine and add to the tuna

4.     Cut the cherry tomato into small cubes and add as well

5.     Pour the mayonnaise, sprinkle with crushed black pepper, add season and mix well with the fork, till having a uniform thick spread.

6.     Place a first layer of pineapple ring; spread with a spatula abundant tuna mix and top with another pineapple ring, like a sandwich. Prepare 2 more “sandwiches” of pineapple and tuna mix.

7.     Put in the chiller for 30 minutes to let the pineapple and tuna mix set.

8.     In the meantime wash the mesclun salad and dry it well

9.     Toss the salad in a bowl with the balsamic dressing

10.  Prepare a bed of salad in a nice plate, leave the center empty to place the pineapple “sandwiches” 

11.  Lay one pineapple in the middle, add one cherry tomato as garnish in the center of the pineapple  (as in the picture)

12.  Serve immediately and ejoy!

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ISAW, Philippines yummi-licious street food

Isaw is a typical street food from the Philippines made from barbecued chicken or pig intestines, normally sold by vendors on street corners during the afternoons.

The preparation of the intestines must be very accurate and delicate; intestines are cleaned, turned inside out, cleaned again and repeating the process several times. After that, the intestine are boiled, marinated and immediately placed on a skewer then, when a la carte order is placed, carefully char grilled.

Isaw are usually dipped in sukang pinakurat (vinegar with onions, peppers, and other spices).

Obviously here in UAE, isaw are made with pure chicken intestine. The places I had the chance to eat them are “Cucina, Al Attar Mall, Al Karama” and “Sinugba Ng Cucina, Al Nahda” in Dubai. It is a must to try for isaw’s aficionados and people into exotic food, just like me :-)

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Velvety Crab Bisque with Celery Heart

Season for fatty crabs and prepare a nice velvety bisque, full of crab meat with just a shadow of cream keeping the flavor and aroma, garnished with tender heart of celery stalk. 

The heart of the celery is the most central part of the celery stalk, light green and yellowish color, so tender and crunchy at the same time. I love to bite it in summer time, as the flavor is light and in this recipe it blends deliciously with the crab bisque. 

Ingredients

·       25g butter

·       20g rice flour

·       300ml fish stock 

·       15g onions

·       10g carrots

·       5g celery stalks (use the heart tender part)

·       5g leek

·       10g tomato paste

·       200g flower crab, whole

·       25g dry white wine

·       30ml fresh cream

·       Salt and pepper

·       1 branch of nice celery stalk, from the centre (heart)

Equipment

·       Pot for preparing the soup

·       Pot to heat the stock and blanch the crab meat

·       Fine sieve to strain it

·       Small bowl

·       Whisk

·       Chopping board

·       Knife

·       Spatula

·       Ladle

·       Toothpick

Method

1.     Cut all vegetables in brunoise (very small cubes)

2.     Open the crab and clean from impurities; keep the top shell and cleaves aside

3.     Cut into half and by using a toothpick separate the meat of the crab in a small bowl

4.     The rest of the crab crush it in a mortar with pestle and set aside

5.     Put the fish stock on the heat and gently bring it to boil

6.     Poach the crab meat in the stock with a sieve and then set aside

7.     In the pot sweat the finely chopped vegetables with the butter, do not color

8.     Add the crushed crab shells and cook till it turns orange

9.     Add the tomato paste and sweat for few minutes till fragrant

10.  Dust with the rice flour and cook for few minutes more

11.  Deglaze with the white wine and let evaporate the liquid

12.  Pour in the hot fish stock and carefully stir to dissolve all flour particles

13.  Add in the top shell and the cleaves in the stock

14.  Bring back to simmer and cook for at least 30 minutes

15.  Take out the garnish (top shell and cleaves), set aside for final presentation

16.  Once the soup has a velvety consistency,  sieve it in another pot

17.  Crush well the residues of the crab shell to take out as much liquid

18.  Bring back the velvety soup to simmer, adjust with seasoning

19.  Finish with cream and if necessary use a whisk to blend well the liquids

20.  Add the poached crab meat

21.  Heat the bowl with the decorative crab garnishes

22.  Serve hot with the crab decoration aside and the stalk of celery heart

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Seared smoked salmon on Mediterranean beans, rucoletta and sweet-sour mango sauce

The mango is the main ingredient in this sweet and sour sauce that will garnish perfectly the smoked salmon. The mango is perfect to accompany meat and fish as it limits the absorption of fats, rich in fiber, so it is very effective against intestinal laziness. 

For cooking the salmon I have used an Helia smoker (small size), as it creates the perfect smoking and cooking sealed environment. I found as well that the mixture of maple and hickory enhanced the flavor combining perfectly with the mango sauce and the peppery rucoletta.

Here is the recipe; you can try at home without smoking the salmon if you do not have the facilities. Just cook your salmon in a non stick frying pan.

Ingredients 

·         50g young rucola

·         280g salmon fillet, skin on

·         15g mixed spices blended

          (black pepper corn, cumin, coriander seeds, cinnamon, clove, turmeric)

 ·         2 g di turmeric powder

·         1 tbsp grated ginger

·         100g yogurt, natural

·         Salt

For the beans:

·         130g white beans (from the can and drained)

·         50g diced tomato

·         5g onion chopped

·         5g extra virgin olive oil

·         1g oregano

For the sauce:

·         1 mango,ripe

·         50ml apple cider vinegar

·         80g brown sugar

For the smoking saw dust:

·         Use a mixture of 70% maple and 30% hickory

Method:

1.    Wash and dry the rucoletta and set aside in the chiller

2.    Peel and take out the seed of the mango

3.    Cut the mango into small cubes and put it in a bowl with the sugar 

(better if you leave it overnight to release all the juices, but a couple of hours will do)

4.    The next day place the mango and liquid in a pot together with the vinegar and slow cook for 30 minutes

5.    Stir the sauce time to time, till it becomes a thick and velvety sauce

6.    Preheat the smoker to 150°C

7.   Toast the spices in a non stick pan (no oil!) and grind with a blender.

8.    Mix the spices with the yogurt, the turmeric powder and grated ginger

9.    Pour the marinade on top of the salmon and let rest for 30 minutes

10. It’s time for cooking the salmon, take out the marinade carefully 

(use a paper towel to help clearing the marinade)

11. Sear the skin side of the salmon only, then put on a baking plate and finish in the smoking oven for 10 minutes maximum (skin down)

12. While the salmon is in the oven, drain the beans from the liquid

13. Sweat the onion gently till translucent, add the beans and season

14. Increase the heat, sauté and add the diced tomato

15. Season accordingly, sprinkle with the oregano and cook making sure that all liquid is evaporated and it’s a bit thick

16. By the time the salmon should be cooked, take out and let rest while plating

17. Prepare a bed of rucoletta in a preheated plate

18. Set the beans in the center with a round mold, press to make it solid

19. Dress the smoked salmon on top, skin up

20. Pour the warm sweet and sour mango sauce on top and little bit on the sides of the rucoletta

21. Sprinkle a little bit of chili flakes on top to give the hit to this fabou-liscious dish and serve warm.

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(from ehotelier viewpoints, snapshot on industry view on key issues) http://ehotelier.com/insights/2016/07/22/technology-food-beverage-executive-chefs-playing-catch/?utm_source=Newsletter&utm_campaign=7cc7ab038e-Daily_Newsletter_201607022&utm_medium=email&utm_term=0_e17a7bf7c4-7cc7ab038e-323006009&ct=t(Daily_Newsletter_201607022)&mc_cid=7cc7ab038e&mc_eid=129adc0378

My view - FG

We need to move on, sacrifice a bit of our cutting skills getting more into business. A Chef is already multitasking, exploiting the pluri-brigade cooking experience in operation, later plunging into the infamous paperwork... however it is needed to mature and learn stepping forward into the management skills. The catering cycle requires that we follow specifications and monitor accurately in order to serve creative, safe and quality food.

So, let go the holding-time of a pan or a knife for a while, typing a calculator for manual costing and invest into a program that can make your management skills easier. It will take few hours daily sitting in front of the PC and set up as your needs, recipes, ingredients, prices,... we use to it, manually for daily food cost. Trust me, this time wisely invested it will spare a loads of paperwork later.

Moving forward it is not by purchasing the latest combi-oven or thermo-cooker, because if you don't relieve your time management, you won’t have much chance to play with these new toys. Executive Chefs playing catch up are outdated and will not get far, but anticipating the needs will certainly lead to the next step and further up.

An Executive Chef is a key player to set up new standards with its experience, implement into technology and innovate the back of the house. The Executive Chef has the power to create and lead trendy foods to the customer for healthier living, promote local economy with local suppliers and better life; he is now the most powerful leader of the catering cycle by looking what customer needs towards technology and take it to the stomach.  

What I am trying to say is to give future Chefs more time developing scientific knowledge and tools to create, with their experience and master techniques, dishes which can englobe tradition, progress and sustainability. This software certainly will help to freed the time Chefs might need and unlock creativity.

Do something today that your future self will say thank you for.

[fran-gustibus-blog]

SEABREAM “AL CARTOCCIO” WITH POTATO, OLIVES AND CHERRY TOMATOES

This is a dish very easy to prepare! 

One full set for each diner as it contains all the components for a complete meal. It can be prepared ready for the oven even few hours before, so you do not have to struggle when the guests arrive to your place. Just ensure that your oven is hot and calculate at least 30 minutes to serve. 

Once cooked, remember to open the “balloon” in front of the people as it will bring the “wooooooooo” factor and delicious fumes to the table.

Ingredients

·       450g sea bream, cleaned and scales off

·       200g potato, skin on and thinly sliced

·       60g cherry tomato cut into half

·       25g pitted black olives

·       5g fresh basil leaves

·       10g garlic, thin sliced

·       20g Extra virgin olive oil

·       10g white wine, dry

·       Salt & pepper

·       Lemon wedge for garnish

 Equipment

·       Chef knife

·       Paring knife

·       Medium bowl

·       Chopping board

·       Baking tray

·       Aluminum paper (or baking paper)

·       Oval large flat ceramic plate

 Method

1.     Pre-heat the oven at 180°C

2.     Clean, scales free the sea bream, wash through and pat dry

3.     Make a light zig-zag incision on one side of the fish from tail to head

4.     Wash the potatoes, skin on and thin slice, place back into a bowl with water

5.     Cut the cherry tomato and set aside

6.     Prepare the black olives, pitted

7.     On a tray lay down the aluminum foil, double size of the fish and lil extra

8.     Sprinkle with olive oil, season and pour a lil wine on it

9.     Arrange a bed of sliced potatoes on top of the foil and season again

10.  Lay the fish on top, zig-zag facing top

11.  Season the interior with salt, pepper, basil leaf and garlic

12.  Add the tomato and olives on the side, drizzle with the rest of olive oil

13.  Scissor-cut the basil on top of the fish and pour the rest of wine

14.  Last seasoning before folding the aluminum and create the cooking pocket

15.  Seal each corners of the aluminum pocket and place in the oven directly

16.  Bake for 20 minutes at 180°C, it will create a full steaming balloon

17.  When opening the bag, pierce the side to let a bit of steam

18.  Serve directly on the table with the aluminum foil, garnish with lemon wedges

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[fran-gustibus-blog]

... but dreams aren’t real! Who’s to say which is which.....

[fran-gustibus-blog]

CHILLED OCTOPUS AND SALTED EGG WITH BUTTER LETTUCE AND SMOKED LEMON VINAIGRETTE

Combining my favorite ingredients - octopus, salted egg, butter lettuce -  in a very refreshing and fully flavored salad for this summer. Delight your palate and bit the heat wave, ... maybe with a chilled and exhilarating apple cider? 

Ingredients

·       90g slow cooked octopus (boiled)

·       50g salted egg, cut into wedges

·       25g cherry tomato

·       2g freshly chopped parsley

·       20g butter lettuce

·       5g balsamic vinegar glaze

·       ¼ lemon, in wedge

 Courtbouillon x 1 nos. octopus (800g)

·       2ltr. Water

·       0.1ltr. white wine

·       15g garlic clove, crushed

·       4-5nos. black peppercorns

·       Salt to taste

 Vinaigrette dressing:

·       30g Extra virgin olive oil

·       6g Lemon juice

·       1 small garlic clove, crushed

·       1 teaspoon smoked paprika (hot) “la Chinata”

·       Salt & pepper

 Equipment

·       Chef knife

·       Paring knife

·       Chopping board

·       Small bowl (for vinaigrette)

·       Whisk

·       Medium bowl (salad)

·       Lemon juicer

·       Slow cooker

·       Round flat ceramic plate, 30cm

 Method

1.     Slow cook the octopus in the slow cooker with the “courtbouillon” for 2 hrs.

2.     Drain form the liquid and chill overnight

3.     Clean the cooked octopus, cut into large slanted chunks and put in a bowl

 4.     Peel the salted egg and cut into 8 wedges, mix together with the octopus

5.     Add in the chopped parsley and cherry tomatoes halved

 6.     Prepare the smoked vinaigrette by emulsifying all the ingredients well

7.     Season the octopus salad with the vinaigrette

8.     Set aside in the chiller for at least 30 minutes

 9.    Wash the butter lettuce and dry well

10.  Create a bed of lettuce in the plate and sprinkle a bit of balsamic glaze on it

11.  Dress the octopus salad on top nicely, with the cherry tomatoes

12.  Pour the extra sauce on top and decorate with the ¼ lemon wedge

13.  Serve chilled

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