APPETIZER PLATTER

Here's Idol sa Kusina Recipe for Episode 32 / Feb. 12 - APPETIZER PLATTER

SHRIMP COCKTAIL WITH MANGO SALSA

Ingredients:

2 pcs. Tiger shrimp
1 tsp. Hot sauce
1 tsp. Mayonnaise
½ pc. Ripe Mango
10 g Green bell pepper
10g red bell pepper
1 tsp US Lemon juice
Pinch of salt
Pinch of White pepper
1 tbsp. Olive oil

Procedure:

1. Blanch tiger prawns in boiling water for 2 minutes; then remove from boiling water, and keep cool for some time. Peel prawns, but leave head and tail and set aside.
2. Cut ripe mango into small cubes, then combine with green bell pepper, red bell pepper, lemon juice, salt, pepper and olive oil. Set aside.
3. Have ready a shoot glass bed with mango salsa. Top with unshelled prawns, then spoon over prawns with mixture of catsup, mayonnaise and hot sauce (cocktail sauce).
4. Arrange on white long platters together with another sampler.

ROAST BEEF TENDERLOIN WITH ASPARAGUS

Ingredients:

100g. Beef Tenderloin
2 pcs. Green Asparagus
2 tsp. Mustard
1 tsp. Salt
1 tsp. Crushed black peppercorn
1 tsp. Honey
1 tsp. Mayonnaise

Procedure:

1. Season beef with salt, crushed black peppercorn and mustard. Place in roasting pan and roast on salamander just medium rare. Then cut into thin slices.
2. Fill with blanched green asparagus and roll. Place on Chinese ceramic spoon and pour on top with honey mayo mustard sauce.

LIVER MOUSSE WITH MELBA TOAST

Ingredients:

500g Chicken Liver
½ cup Red wine
1 tsp. Salt
1 tsp. Crushed black peppercorn
10g Butter
1 tbsp. All-purpose cream
1 pc. BayleafPinch of Rosemary
Pinch of Thyme

Procedure:

1. Marinate chicken liver in red wine, bay leaf, rosemary, thyme overnight
2. Transfer into roasting pan the marinated liver then oven roast for 30 minutes or until slightly dry, almost no more liquid.
3. Remove bay leaf, then place liver in food processor to puree. Season to taste and add butter and all-purpose cream.
4. Have ready melba toast, then pipe on top with liver mousse.