400ml water 200g red quinoa 50g halloumi cheese, pan-fried Pecan salad, for serving Lime juice and grape seed oil vinaigrette, for drizzling Kosher salt, to taste Heat 400ml water in a...
2 turkey legs Citrus salt mix, to taste 1 ltr rendered duck fat 50g chopped parsley ¼ orange, zested Foie gras mousse and maple-glazed figs, for serving Rye bread croutons and crushed pistachio, for...
1 tbsp cooking oil 3 (each) garlic cloves, peeled and minced and red chilli padi, sliced 200g chicken leg meat (boneless), sliced 3 tiger prawns, peeled and diced 20g long beans, diced 1 tsp (each)...
Cooking oil, for stir-frying 340g dried shrimps, blended to a floss 1 tsp turmeric powder 105g deep- ried onions 40g deep-fried garlic 20g red chilli powder Heat a frying pan with cooking...
250g jumbo tiger prawns, deshelled, heads and tails intact 1 lime, halved Cucumber and onion wedges, for serving Spice Marinate 100g garlic cloves, peeled 3 tsp (each) sugar and chilli powder 1...
2 beetroots, peeled and sliced A dollop of garlic butter Rosemary and parsley, to taste Butter, for sautéing 2 lobsters, de-shelled, claws extracted and reserved Cognac, for flambéing 3 tomatoes, chopped 1 whole garlic...
2.5 ltr water 400g onions, peeled and sliced 2 bay leaves 1 celery stalk 1 octopus (about 4.5 kg) 200g potatoes, roasted and sliced 60ml olive oil 2 tbsp rock salt
Olive Oil, for sautéing 5g (each) sliced onions and garlic 20g squids 100g uncooked bomba rice** 60g tomato Sauce 2g paprika powder Salt and freshly ground pepper, to taste 240ml vegetable stock ...
