YaDa Chef Private and Personal Chefs

I love curries! The longer you marinate what your currying the more intense the flavours will be. If you are in a rush you still get plenty if you toss your ingredients in the paste and do a quick saute, or even oven roasting with veggies. Serves 4 1 pound/450g boneless sirloin, cut into ½ inch/1.27cm strips 1 teaspoon/5ml canola oil 1 teaspoon/5ml sesame oil ¼ cup/60g cashews (optional) 1 scallion, sliced on a diagonal Marinade: 1 tablespoon/15ml sesame seeds 1 garlic clove, minced 1 tablespoon/15ml ginger root, minced 1 Thai bird chile, chopped 1 tablespoon/15ml coconut liquid aminos 1 teaspoon/5ml red curry paste, see recipe on page (oops you will have to get the book) Place sesame seed in a dry skillet over medium heat for 30-45 seconds being careful not to burn them.   Add the toasted seeds, garlic, ginger root, chile aminos and curry paste to a blender, and blend to a paste.  Place beef in a glass dish pouring the in the marinade.  To

Paris Mash is a recipe created by Joel Rubuchón.  Originally it is said the ratio was 1:1, Now it is standard to do a 2:1 potato to butter ratio.  Robuchon potatoes are cooked in lightly salted water with skins on and then drained. the potatoes are then peeled and passed through a food mill .. dried out over a low flame and then emulsified with butter and cream. And, then to achieve that velvety texture, the potatoes are passed several times through a fine drum sieve. Serves 4-6 450g “boiling”potatoes (red potatoes, yukon gold, fingerling) 250g unsaltedbutter 1 1/2 cups/200ml cream 1/2 teaspoon/2ml sea salt 1/2 teaspoon/2ml white pepper Place potatoes in a pot large enough to cover the potatoes by 1 inch/2.5 cm with water. Generously salt water. Bring to a boil, cover and reduce medium low to a simmer potatoes for 25-30 minutes or potatoes are easily pierced with a sharp knife. Once cooked drain potatoes and let cool for a few minutes. While potatoes are cooling add cre

  This is a Great dish to do for a crowd of 2 or 20.  Many people over cooked baked eggs and they come out tough.  There are two ways to remedy this. Both methods are shown below. Try both choose the one that works for you.  We have not done either of these in a convection oven.  If you use the fan your times/temperatures will be different.    These are a wonderful first course or even for a main course at lunch drizzled with a bit of balsamic reduction. Serves 4 Preheat oven to 425F/218C/Gas 7 4 large Beefsteak (Beef) Tomatoes Salt and pepper 8 large leaves of basil (4 minced and 4 of the best saved for garnish) Olive oil to drizzle 4 slices of fresh mozzarella or shredded swiss (optional) Slice 1/3 of the bottom off of each tomato, scoop out the ribs and seeds, place upside down on paper towels to drain.  Place into a baking dish. Season the insides of the tomatoes with salt and pepper. Divide the minced basil evenly between the tomatoes.  Break one egg int