Azur Hotels & Resorts
Special Recipes
Estouffade Provencale
Ingredients:
3 tablespoons olive oil, divided 8 ounces lardons or lean bacon, sliced in 1/4 inch x 1 inch pieces 3 onions, peeled and sliced 4 cloves garlic, peeled and crushed 1 fennel bulb, sliced 2 1/2 pounds stew beef, trimmed of all visible fat 1/4 cup flour 1/4 cup concentrated tomato paste 1 bouquet garni (oregano, thyme and bay leaf) 2 cups dry red wine salt and pepper 2 cups unpitted black olives

Method:
Heat two tablespoons of the olive oil in a large heavy skillet on medium heat. Add the bacon, sliced onions, sliced fennel, and crushed garlic. Cook, stirring occasionally for 10 minutes, or until the vegetables are soft. Meanwhile, slice the stew beef into about 2 ounce pieces, and trim off all visible fat. When the vegetables have softened, scoop them into the crackpot. Return the skillet to medium heat, and heat the last tablespoon of olive all. Add the beef to the skillet and brown on all s
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Mexican Yucatan
Ingredients:
4 cups reduced-sodium chicken broth 1 medium onion, cut into quarters 2 jalapeño peppers, seeded and quartered 8 cloves garlic, crushed and peeled 3 tablespoons finely grated Meyer lemon zest, (see Tip) 1/2 teaspoon cumin seeds 1 4-inch cinnamon stick 4 whole cloves 1 pound raw shrimp, (26-30 per pound), peeled and deveined 3 tablespoons Meyer lemon juice, (see Tip) 1/2 teaspoon salt 1/4 teaspoon hot sauce, or to taste (optional) 1/2 cup chopped fresh cilantro

Method:
Bring broth, onion, jalapeños, garlic, zest, cumin seeds, cinnamon stick and cloves to a simmer in a large saucepan or Dutch oven. Cover, reduce heat, and continue to simmer for 20 minutes. Strain the broth (discard solids). Return the broth to the pan and bring to a low simmer. Add shrimp, lemon juice, salt and hot sauce (if using). Cook until the shrimp are pink and firm, about 3 minutes. Stir in cilantro and serve.
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CREAMY BROCCOLI & CHEDDAR CANNELLONI
Ingredients:
450 g broccoli floret, chopped 2 cups cheddar cheese or 200 g, sharp yellow & grated 1 cup ricotta cheese or 150 g 1 egg, slightly beaten ¼ cup water or 65 ml, hot 1 cube MAGGI Chicken Stock or 10 g For cream sauce: 1 tablespoon butter 1 tablespoon olive oil or 15 ml 1 small onion or 50 g, finely chopped 3 cloves garlic, finely chopped ¼ cup water or 65 ml, hot 1 cube MAGGI Chicken Stock or 10 g 2 cups cream, 35% or 500 ml ¾ cup parmesan cheese or 75 g 1 packet cannelloni or 250

Method:
Preheat oven to 180 degrees C and place oven rack to middle position. To make Filling: Combine Broccoli, Cheddar Cheese, and Ricotta Cheese and mix. Add Egg, Hot Water and MAGGI Chicken Stock and stir for a few minutes or until smooth. To make Cream Sauce: in a medium sauce pan melt Butter, add Olive Oil, sauté Onions and Garlic on medium heat until onions are soft but not browned. Add Hot Water, MAGGI Chicken Stock, Cream and Parmesan Cheese to the pan, whisk over medium heat until smooth an
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By - Technology