Recipes by Walter (Page 8)

Philippines Chef

	Foie Gras and Chicken Liver by Walter One is French the other English? No, of course not. But calling goose liver Foie Gras just sounds more elegant. They are basically both livers, one from the chicken and one from the goose. But there is one huge difference, the goose liver is from a force fed animal. At least partly force fed. Already the ancient Romans enjoyed…	0 votes 583 views
	Snapper and Lobster with Parsnip by Walter Let's go to the next course of the NYE menu, I used originally grouper, but now I have a recipe that uses snapper instead. Of course you can change the fish to any fish you like, there are no limits.I serve the snapper with a small lobster tail, parsnip puree and roast cocktail tomatoes. All has a bit of a Mediterranean flavor to it,…	0 votes 299 views
	Beef fillet with Truffle Potatoes by Walter It has been a good new year so far, we had already some great recipes, so time now for a good piece de resistance, the beef fillet. I serve it with truffle potatoes, basically lovely creamy mashed potatoes with a bit of truffle oil and then chopped truffles. For the meat I take a Karan fillet. Karan is a South African breed, very nice…	0 votes 431 views
	Jaconde Alize.....a sexy dessert by Walter Every good menu needs a stunning dessert to end the meal, so we need to have something really sexy for dessert. The name is already sexy, Jaconde Alize.If you google the dessert you will quickly find out that it is actually a classic dessert which has be brought to perfection by Michel Roux. It is soft layers of almond sponge, then…	0 votes 274 views
	Confit Salmon Salad by Walter Today I want to show you a bit of a different way of how to prepare salmon, this time as a Confit. So what is actually a confit? It is pretty simple, usually it is pork or duck that has been very slowly cooked in its own fat. So long that it is nice and tender and falls off the bone.Of course I can't use salmon fat to make the confit,…	0 votes 251 views
	Prawn Cocktail by Walter I thought today I do something nice and easy, something that fits well for a Sunday or a dinner party, a Prawn Cocktail. Ahhhh, this is so 70 ties....yes it is but it is an absolute all time favorite. When I was working on the ships I was amazed how many of them we sold every single night during the cruise. It must have been hundreds…	0 votes 349 views
	Branzino with Mussels and Tomatoes by Walter I love Branzino, it is one of the tastiest fishes in the Mediterranean Sea and there are so many great ways to prepare it. It is the perfect summer lunch with a lovely glass of Pinot Grigio. The fish has such a lovely taste and can be done in endless variation. I remember seeing it on the markets and restaurants in Italy, often…	0 votes 468 views
	Cured Salmon by Walter I have been away for a while, but now I am back in full swing with new recipes and tips, some more about travel and other interesting stuff.One of the first things I did when coming back to work is some cured salmon, or Gravad Lax. This is a wonderful way of marinating fresh salmon, the flavor comes out beautifully and it is extremely…	0 votes 233 views
	Smoked Salmon Mille Feuille by Walter We had some special guests in the restaurant today and they wanted to have something different. As a starter they requested smoked salmon, something rather common, but nice to work with. It is very versatile and can be paired with so many things.I decided to go with Pumpernickel and cream cheese. Both are very traditional ingredients…	0 votes 327 views
	Chicken Roulade with Lobster Mousse by Walter I am on a roll at the moment. We are changing a lot of dishes on the menu, have new promotions coming up and therefore there is a lot of cooking and testing going on. I wanted to give you a very special recipe, something we actually did for the Valentines menu, but because I was so busy with other things had no time to make a blog…	0 votes 311 views