Avant-Garde Cuisine
When you weren’t looking, home catering suddenly got a whole lot more professional. Pre-plated, molecular, French bistro style…you name it, they’ll do it! Breaking free from stodgy plating and uninspired menus, home caterers today are a cool new breed of culinary school graduates who’ve done their time in professional kitchens but prefer the flexibility that whipping up a feast an order has to offer. Encouraging more people to eat out at home are gourmet caterers and 2014 is likely to see a lot more chefs and customers opting for home catering, with a serving of modern gastronomy on the side.
Culinary Creation – Steak & Mushrooms
Haute Cuisine – sea bass sitting on top of shaved slices of cucumbers is styled to perfection!
Crispy Fish Tacos with Pineapple Salsa Serves 4; 40 minutes
We love fish tacos and this recipe with pineapple salsa uses basic ingredients to create a stunner of a dish.
Basa Fish 300g, diced Tempura flour 2-3 tbsp Oil 2 cups to deep-fry Mini tortilla shells 8 Guacamole 4 tbsp Sour cream 4 tbsp Pickled onions and jalapenos 8 each, sliced
The Tempura Batter
Egg yolk 1, chilled Vegetable oil ¼ cup, chilled Soda ¾ cup, chilled Tempura flour 1 cup, chilled
Fish tacos with pineapple salsa
The Pineapple Salsa
Pineapple 8 slices, 1-cm thick Pickled jalapenos 4 tsp, chopped Lemons 2, juiced Coriander ¼ cup, finely chopped Olive oil 2 tbsp Red chili 1, chopped Salt and pepper a large pinch
To make the batter, put the egg yolk in a bowl. Add the oil and mix, and then add the chilled soda. Add the tempura flour, but do not over mix; lumps are fine.
Grill the pineapple until charred. Cut into small pieces, mix with the remaining ingredients and keep aside.
Coat the fish in the flour, then dip in the tempura batter and deep-fry in hot oil until light golden in color.
To serve, place all the condiments and the salsa separately in bowls and let your guests make their own tacos.
Per Serving 486.5 kcals; protein 13.85g; carbs 40.69g; fat 33.16g; sat fat 4.03g; fiber 2.11g; salt 0.5g