The Regent presents special Christmas cuisine
The Regent presents special Christmas cuisine
JAKARTA (JP): These three recipes of Christmas cuisine have
been specially prepared by The Regent Jakarta for The Jakarta Post.
Seared Beef Tenderloin with Wok Fried Vegetable Miso Sauce
(Serve: four portions)
Ingredients:
4 pieces 160 gr beef tenderloin
Salt and pepper
Grill until cooked to taste
Vegetables:
15 gr shallots
15 gr garlic
15 gr ginger
2 table spoon oyster sauce
1 table spoon mushroom soy
50 gr red bell pepper
50 gr asparagus
25 gr baby corn
25 gr snow peas
50 gr baby bok choy
25 gr shiitake
50 gr onions
5 gr red chili
Method:
Cut vegetables into large bite size pieces
Stiff fry vegetables for two minutes
Garnish:
Somen noodle tempura sticks
Miso Sauce:
100 gr miso (white)
25 gr lemongrass
25 gr ginger (minced)
25 gr shallots chopped finely
50 gr sugar
100 ml water
Method:
Saute the ginger, shallots, lemongrass, and red chili in olive oil.
Add miso paste, sugar and water.
Simmer for two minutes.
Serve the miso sauce on the side of the beef tenderloin.
Macadamia and Maple Syrup Ice Cream
(Serve: eight portions)
Ingredients:
1 lt full cream milk
8 egg yolks
200 gr sugar
100 gr maple syrup
3 vanilla pods/15 drops vanilla essence
300 gr macadamia nuts chopped & roasted
500 ml cream president/Ellevine
100 gr king sugar
Lady Fingers to decorate
Method:
Dissolve half sugar in the milk. scrape the seeds out from the
the vanilla pods and add to the milk together with the pods
bring mixture to the boil.
Whisk together the remaining sugar and yolks until mixture
becomes white.
Pour the boiling milk over the sugar/egg mixture whisking all
the time. Return the mixture to a gentle heat and continue to
whisk until it reaches 80/85 Celsius Degree.
Remove from heat and allow mixture to cool in a clean pan.
Add the maple syrup to the mixture and pour into an ice cream
machine. When it starts to become stiff, add nuts and then freeze.
Add the icing sugar to the cream and whip until stiff.
Scoop out the ice cream on to lady fingers, decorate with the
cream and chocolate as shown in the photo.
Note:
If you don't have an ice cream maker put the mixture into a
shallow tray then place the tray in the freezer. Every 20 minutes
take the tray out and stir it with a fork. Continue the process
until the mixture becomes stiff and then add the nuts and freeze.
Christmas Cake with Brandy Sauce
Ingredients:
300 gr brandy
300 gr sherry
500 gr roasted almond slices
Zest of 2 oranges
Zest of 2 lemons
200 gr courant raisins
300 gr sultanas
200 gr chopped dry apricot
200 gr chopped dry dates
3 apples grated
Mix all the ingredients together with the 300 gr of brandy/
cognac at least 24 hours in advance.
225 gr flour
2 tea spoon baking powder
2 tea spoon nutmeg
1 tea spoon crushed cloves
1 tea spoon slat
Mix all ingredients together
300 gm soft brown sugar
2 1/2 cops bread crumbs
10 whole eggs
500 ml skimmed milk
300 gr maple syrup
500 gm butter-melted until brown with 2 vanilla pods or 10
drops of vanilla essence.
Method:
Mix all the ingredients together well. Take a ceramic pot and put
the mixture into the pot. Cover the pot with plastic wrap and
steam gently for three hours
Brandy Sauce:
500 ml full cream milk
20 gm butter
20 gm flour
15 gm sugar
Brandy to taste
In a pan mix together the butter and flour to form a roux and
cook for one minute without coloring the mixture. Slowly add the
milk stirring all time ensuring no lumps. Bring mixture gently to
the boil then simmer very gently for 15 minutes until cooked.
(You can tell when it is cooked as there will be no raw flour
taste). Once it is cooked add sugar and stir until the sugar is
fully dissolved. Add brandy to taste. (raw)