Main course

1.00

1.00

Roast bones in preheated oven until well browned, for 20 mins.

0.00

342115

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Cooking

Roast bones in preheated oven until well browned, for 20 mins.

2.00

1.00

For the base sauce: Add 100 gm of CHEF demi-glace to 1 Liter water and boil for a min.

0.00

342116

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Cooking

For the base sauce: Add 100 gm of CHEF demi-glace to 1 Liter water and boil for a min.

3.00

1.00

Remove the marrow from the bones and mix it with the demi-glace sauce.

0.00

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Remove the marrow from the bones and mix it with the demi-glace sauce.

4.00

1.00

Serve with Tenderloin steak and mixed vegetables.

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342118

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Cooking

Serve with Tenderloin steak and mixed vegetables.

1.00

1.00

Add the mushrooms, onions, garlic into a blender and pulse until finely chopped. Add the oil in a large skillet an set over medium high heat. Pour the blender mixture into the pan and cook for 8-10 mins. Season with salt and pepper and set aside to cool.

0.00

342108

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Cooking

Add the mushrooms, onions, garlic into a blender and pulse until finely chopped. Add the oil in a large skillet an set over medium high heat. Pour the blender mixture into the pan and cook for 8-10 mins. Season with salt and pepper and set aside to cool.

2.00

1.00

For the chateaubriand: brush the tenderloin with the Dijon mustard and wrap the beef with bacon.

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Cooking

For the chateaubriand: brush the tenderloin with the Dijon mustard and wrap the beef with bacon.

3.00

1.00

Set the beef in the center of the puffed pastry, and it roll it tightly in the puffed pastry.

0.00

342110

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Cooking

Set the beef in the center of the puffed pastry, and it roll it tightly in the puffed pastry.

4.00

1.00

Brush the entire pastry with the egg polish.

0.00

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Brush the entire pastry with the egg polish.

5.00

1.00

Preheat oven and bake for 25-30 mins until the puff pastry is golden brown.

0.00

342112

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Cooking

Preheat oven and bake for 25-30 mins until the puff pastry is golden brown.

6.00

1.00

For Sauce: Mix 100 gms of Chef Demi-glace in 1 Liter of water and boil for a min.

0.00

342113

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Cooking

For Sauce: Mix 100 gms of Chef Demi-glace in 1 Liter of water and boil for a min.

7.00

1.00

Slice the beef wellington into thick slices and serve with Chef Demi-Glace Sauce.

0.00

342114

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Cooking

Slice the beef wellington into thick slices and serve with Chef Demi-Glace Sauce.

1.00

1.00

For Base sauce, add 100 gm Chef Demi- glace for 1 litre of water, boil for a min.

0.00

342080

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Cooking

For Base sauce, add 100 gm Chef Demi- glace for 1 litre of water, boil for a min.

2.00

1.00

Fry tenderloin steak in butter until steak in dark brown.

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342081

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Cooking

Fry tenderloin steak in butter until steak in dark brown.

3.00

1.00

Melt the cavalier dark chocolate and place it next to the tenderloin steak.

0.00

342082

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Cooking

Melt the cavalier dark chocolate and place it next to the tenderloin steak.

1.00

1.00

Heat 2 liters of water and Maggi® Chicken Stock Powder in a stock pot and stir till thoroughly mixed. Add cardamom pods and chicken breast and bring it to a boil. Cover and allow it to simmer on low heat for 6-10 minutes or till the chicken is cooked.

0.00

342494

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Cooking

Heat 2 liters of water and Maggi® Chicken Stock Powder in a stock pot and stir till thoroughly mixed. Add cardamom pods and chicken breast and bring it to a boil. Cover and allow it to simmer on low heat for 6-10 minutes or till the chicken is cooked.

2.00

1.00

Remove the chicken onto a roasting pan and transfer it to the oven. Let the chicken roast on high heat for 10-20 minutes or until golden brown.

0.00

342495

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Cooking

Remove the chicken onto a roasting pan and transfer it to the oven. Let the chicken roast on high heat for 10-20 minutes or until golden brown.

3.00

1.00

Set the broth aside to cool.

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Cooking

Set the broth aside to cool.

4.00

1.00

Blend the chopped molokhia leaves with water to reach a thick and even consistency.

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Cooking

Blend the chopped molokhia leaves with water to reach a thick and even consistency.

5.00

1.00

Melt butter in olive oil in a pot and add chopped garlic, blended molokhia leaves and broth. Stir well and simmer on low heat for 1-2 minutes. Set aside to cool.

0.00

342498

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Cooking

Melt butter in olive oil in a pot and add chopped garlic, blended molokhia leaves and broth. Stir well and simmer on low heat for 1-2 minutes. Set aside to cool.

6.00

1.00

Melt butter in olive oil and add vermicelli. Sauté until the vermicelli turns light brown. Add the rice and stir for 1 minute. Pour in the broth and add salt to taste. Bring to a boil and then simmer on low heat till the rice and vermicelli are cooked. Set aside to cool.

0.00

342499

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Cooking

Melt butter in olive oil and add vermicelli. Sauté until the vermicelli turns light brown. Add the rice and stir for 1 minute. Pour in the broth and add salt to taste. Bring to a boil and then simmer on low heat till the rice and vermicelli are cooked. S

7.00

1.00

Melt butter in a skillet and sauté the chopped onions till they are caramelized.

0.00

342500

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Cooking

Melt butter in a skillet and sauté the chopped onions till they are caramelized.

8.00

1.00

Garnish the molokhiya with the sautéed onions.

0.00

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Cooking

Garnish the molokhiya with the sautéed onions.

9.00

1.00

Serve with roasted chicken, cooked rice with vermicelli. Garnish with coriander leaves.

0.00

342502

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Cooking

Serve with roasted chicken, cooked rice with vermicelli. Garnish with coriander leaves.

1.00

1.00

To prepare the demi-glace sauce, mix Maggi® Demi – Glace powder with warm water, whisk well on a medium high heat and bring it to boil.

0.00

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Cooking

To prepare the demi-glace sauce, mix Maggi® Demi – Glace powder with warm water, whisk well on a medium high heat and bring it to boil.

2.00

1.00

To prepare the braised beef, sear the brisket on high heat in a pan until it is browned and has a nice crust. Move the seared brisket to a deep oven tray and immerse it in the Maggi® Demi – Glace sauce. Add chopped onions and carrots. Cover the tray tightly with aluminum foil and slow cook in the oven at 135◦C for over 5 to 6 hours or until it is soft enough for a piece to be easily pulled away with a fork. Add water periodically to ensure that the beef is immersed and remains moist. Once the meat is well cooked, remove it from the oven and pull the beef with a fork and keep it aside for later.

0.00

342174

true

Cooking

To prepare the braised beef, sear the brisket on high heat in a pan until it is browned and has a nice crust. Move the seared brisket to a deep oven tray and immerse it in the Maggi® Demi – Glace sauce. Add chopped onions and carrots. Cover the tray tig

3.00

1.00

To prepare the stock, mix Maggi® Beef Stock Powder with warm water, bring it to the boil and keep aside.

0.00

342175

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Cooking

To prepare the stock, mix Maggi® Beef Stock Powder with warm water, bring it to the boil and keep aside.

4.00

1.00

Cut the Lebanese or Egyptian bread into small square pieces and toast it. Arrange it in a large serving bowl.

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342176

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Cooking

Cut the Lebanese or Egyptian bread into small square pieces and toast it. Arrange it in a large serving bowl.

5.00

1.00

Layer the pulled braised beef on top of the toasted bread slices and pour the stock on top.

0.00

342177

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Cooking

Layer the pulled braised beef on top of the toasted bread slices and pour the stock on top.

6.00

1.00

Take a bowl and whisk the yogurt, tahini, lemon juice and garlic paste together. Add a pinch of black pepper and salt to taste.

0.00

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Cooking

Take a bowl and whisk the yogurt, tahini, lemon juice and garlic paste together. Add a pinch of black pepper and salt to taste.

7.00

1.00

Add another layer of toasted bread over the beef and top it with the yogurt mix.

0.00

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Cooking

Add another layer of toasted bread over the beef and top it with the yogurt mix.

8.00

1.00

Melt ghee in a skillet and sauté the almond flakes till lightly browned. Add the sautéed flakes on top of the beef fatta.

0.00

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Cooking

Melt ghee in a skillet and sauté the almond flakes till lightly browned. Add the sautéed flakes on top of the beef fatta.

9.00

1.00

Serve with fried or toasted bread.

0.00

342185

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Cooking

Serve with fried or toasted bread.

1.00

1.00

Bash chicken breasts between two sheets of baking paper to flatten them to an even thickness.

0.00

342134

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Cooking

Bash chicken breasts between two sheets of baking paper to flatten them to an even thickness.

2.00

1.00

Mix flour & 5gms of Maggi chicken Stock Powder, egg and panko breadcrumbs into separate shallow bowls. Dip each chicken breast into flour (tap off excess), then egg and finally breadcrumbs. Repeat until all chicken breasts are coated.

0.00

342135

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Cooking

Mix flour & 5gms of Maggi chicken Stock Powder, egg and panko breadcrumbs into separate shallow bowls. Dip each chicken breast into flour (tap off excess), then egg and finally breadcrumbs. Repeat until all chicken breasts are coated.

3.00

1.00

Heat a thin layer of oil in a large non-stick frying pan over medium-high heat and cook chicken for 5min on each side or until cooked through.

0.00

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Cooking

Heat a thin layer of oil in a large non-stick frying pan over medium-high heat and cook chicken for 5min on each side or until cooked through.

4.00

1.00

For sauce, heat oil in a saucepan and fry onion over medium heat for 5 mins until golden brown. Add Maggi Coconut milk, Maggi Vegetable stock, Japanese Spices and stir well for 2 mins. Add potatoes, carrots and cook for 5 mins.

0.00

342137

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Cooking

For sauce, heat oil in a saucepan and fry onion over medium heat for 5 mins until golden brown. Add Maggi Coconut milk, Maggi Vegetable stock, Japanese Spices and stir well for 2 mins. Add potatoes, carrots and cook for 5 mins.

5.00

1.00

Serve with rice, chicken and the sauce.

0.00

342138

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Cooking

Serve with rice, chicken and the sauce.

1.00

1.00

Marinate the brazed Brisket with CHEF Demi-glace powder.

0.00

342105

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Cooking

Marinate the brazed Brisket with CHEF Demi-glace powder.

2.00

1.00

Preheat pan with olive oil and butter and fry the brazed brisket with herbs and spices.

0.00

342106

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Cooking

Preheat pan with olive oil and butter and fry the brazed brisket with herbs and spices.

3.00

1.00

Add the brazed brisket into the black toast and top it with Lollo Rosso Lettuce and herbs and serve with mayonnaise.

0.00

342107

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Cooking

Add the brazed brisket into the black toast and top it with Lollo Rosso Lettuce and herbs and serve with mayonnaise.

1.00

1.00

Boil cannelloni in water for about 5 mins.

0.00

341975

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Cooking

Boil cannelloni in water for about 5 mins.

2.00

1.00

Blend the shellfish (Chopped shrimp, crab meat and lobster meat) until fine minced.

0.00

341976

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Cooking

Blend the shellfish (Chopped shrimp, crab meat and lobster meat) until fine minced.

3.00

1.00

Heat pan with olive oil and butter and add chopped onions – fry until brown.

0.00

341977

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Cooking

Heat pan with olive oil and butter and add chopped onions – fry until brown.

4.00

1.00

Add Minced garlic, salt to taste and add the minced shellfish with herbs.

0.00

341978

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Cooking

Add Minced garlic, salt to taste and add the minced shellfish with herbs.

5.00

1.00

Place the cannelloni with the shellfish stuffing in a casserole dish, and top it with Buitoni® Tomato Coulis & mixed cheese.

0.00

341979

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Cooking

Place the cannelloni with the shellfish stuffing in a casserole dish, and top it with Buitoni® Tomato Coulis & mixed cheese.

6.00

1.00

Preheat oven to 220⁰C for 15 mins.

0.00

341980

true

Cooking

Preheat oven to 220⁰C for 15 mins.

1.00

1.00

For Base sauce, add 100 gm Chef demi- glace for 1 Ltr water, boil for a min.

0.00

342083

true

Cooking

For Base sauce, add 100 gm Chef demi- glace for 1 Ltr water, boil for a min.

2.00

1.00

Heat butter in a pan and fry tenderloin steak with rosemary sticks.

0.00

342084

true

Cooking

Heat butter in a pan and fry tenderloin steak with rosemary sticks.

3.00

1.00

Add Olive oil in a pan and fry scallops for 5 mins.

0.00

342085

true

Cooking

Add Olive oil in a pan and fry scallops for 5 mins.

4.00

1.00

Garnish with fried asparagus.

0.00

342086

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Cooking

Garnish with fried asparagus.

1.00

1.00

To prepare the sauce, add CHEF® Demi-Glace powder to 1 liter of water and bring it to the boil. Cook for 2-3 minutes, stirring continuously till an even consistency is reached. Set aside to cool.

0.00

342504

true

Cooking

To prepare the sauce, add CHEF® Demi-Glace powder to 1 liter of water and bring it to the boil. Cook for 2-3 minutes, stirring continuously till an even consistency is reached. Set aside to cool.

2.00

1.00

Melt butter with olive oil in a skillet. Sauté the beef cubes and rosemary sprigs for 2-3 minutes or till they are caramelized and browned. Add a pinch of black pepper and salt to taste. Set the cooked beef aside.

0.00

342506

true

Cooking

Melt butter with olive oil in a skillet. Sauté the beef cubes and rosemary sprigs for 2-3 minutes or till they are caramelized and browned. Add a pinch of black pepper and salt to taste. Set the cooked beef aside.

3.00

1.00

Melt butter in olive oil in a stockpot. Sauté the chopped onions for 2-3 minutes. Add a pinch of black pepper and salt to taste. Add the risotto rice and continue to stir for 2 minutes. Pour the demi-glace sauce and allow it to simmer till the rice is cooked and the sauce is thickened.

0.00

342505

true

Cooking

Melt butter in olive oil in a stockpot. Sauté the chopped onions for 2-3 minutes. Add a pinch of black pepper and salt to taste. Add the risotto rice and continue to stir for 2 minutes. Pour the demi-glace sauce and allow it to simmer till the rice is co

4.00

1.00

Serve the risotto topped with the beef cubes and garnish with shaved parmesan and herbs.

0.00

342503

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Cooking

Serve the risotto topped with the beef cubes and garnish with shaved parmesan and herbs.