Index Starters
 
  • SALAD NIÇOISE

  • CHICKPEA CREAM WITH PRAWN TAILS 

  • OLIVIER SALAD

  • SALAD WITH QUAIL EGGS AND BALSAMIC VINEGAR DRESSING

  • SALTIMBOCCA

  • CRISPY CHICKEN BALLS  

 

  • SWEET AND SOUR RED CABBAGE 

  • ONION STUFFED WITH CHICKPEAS

  • BITTER-SWEET ONIONS

  • SWEETLY SPICED ONION

  • COLD MEDITERRANEAN “RATATOUILLE” 

  • NEAPOLITAN SALAD

  • ITALIAN VEGETABLES 

  • VEGETARIAN CARPACCIO WITH RED ITALIAN SALAD AND ARTICHOKES

  • SPICED AUBERGINE WITH TOMATOES AND OLIVES

  • VEGETABLES IN FOIL 

  • STEAMED VEGETABLES 

METHOD OF PREPARATION

 

Peel the potatoes, cut them into medium-sized cubes and put into the 2.2 l saucepot (TF-022-16). Add a glass of water, cover and turn on medium heat. When the indicator arrow reaches the green field, reduce the heat and let steam for about 20 minutes (the indicator arrow is in the green field all the time).

 

Clean and wash the green beans, put them in the 1.8 l saucepot (TF-018-16), add half a glass of water, cover and turn on medium heat. When the indicator arrow reaches the green field, reduce the heat and let steam for about 5 minutes. 

 

Cook the eggs for about 10 minutes in the covered 1.3 l saucepot (TF-013-16), where you have added enough water just to cover them (the indicator arrow is in the green field).

 

Let the eggs cool down under running water. Shell them and cut into quarters. Clean and wash lettuce leaves, then drain using the basket (TF-989-22).

 

Clean, wash and chop parsley.

 

Mix olive oil and lemon juice using Mixsy (VO-022-K). 

 

Add salt to taste.

 

Arrange in layers all the ingredients in the bowl (TF-984-24-NG).

 

Season with olive oil and lemon dressing.

 

Decorate with chopped parsley.

 

Ingredients (4 servings)

 

Potatoes                            400g

Green beans                     150g

Small tomatoes                     4

Tuna in oi                            l80g

Anchovies                             4

Green olives                        12

Black olives                         12

Eggs                                     2

Lettuce leaves                      8

Extra virgin olive oil           40ml

Lemon                                  1

Salt

Parsley

MixSy

TF-022-16

 

TF-018-16

 

TF-013-16

 

TF-989-22

 

TF-984-24

Ingredients (4 servings)

 

Dried chickpeas               200 g

Garlic                               1 clove

Extra virgin olive oil          150 ml

Prawn tails                        8

Salt

Pepper

MixSy

TF-04-20

TF-984-24

TF-420-20

TF-009-20

LS-163-12

METHOD OF PREPARATION

 

Soak the chickpeas in water in the bowl (TF-984-24-NG) and leave overnight, covered.

 

Drain them and place in the 4.2 l pot (TF-042-20). Pour cold water to half the capacity of the pot, add a clove of garlic, cover with Syncro-Clik (TF-420-20) and cook for at least 40 minutes.

 

Switch off the heat 10 minutes before the end of the cooking process and, before opening the Syncro-Clik, verify that the residual pressure in the pot is equal to the outside pressure by pressing the red valve.

 

Mix with Mixsy (VO-022-K), pouring in 100 ml of extra virgin olive oil.

 

Salt and pepper to taste.

 

Cover and put aside.

 

Meanwhile, toss the shrimp tails into the pre-heated 0.9 l frying pan (TF-009-20-S) and fry for 2 minutes on each side.

 

Pour the chickpea cream into Baron bowls (LS-163-12-DG).

 

Place two shrimp tails in each bowl.

 

Finish with a few drops of extra virgin olive oil.

 

Serve immediately.

 

This special dish can be served at cocktails: serve the chickpeas cream in Baron cups (LS-163-C-DG) and decorate with one shrimp tail

on top.

Ingredients (4 servings)

 

Chicken breast                   200 g

Gherkins in brine               100 g

Potatoes                             200 g

Lettuce leaves                    8

Green olives                       50 g

Eggs                                   2

Capers                               20

Mayonnaise                       50 g

Sour cream                       100 g

Fresh dill                           10 g

Salt

White pepper

METHOD OF PREPARATION

 

Pour a glass of water into the 2.2 l saucepot (TF-022-16) and bring to boil. Add the chicken breasts and cook for about 10 minutes (the indicator arrow is in the green field). Let it cool.

 

Pour a glass of water into the1.3 l saucepot (TF-013-16) and bring to boil. Add the eggs and let them cook for about 10 minutes.

 

Let them cool down under running water.

 

Clean and wash the lettuce, then drain it in the basket (TF-989-22).

 

Mix the sour cream with mayonnaise using Mixsy (VO-022-K).

 

Finely chop the dill.

 

Peel, wash, and cut the potatoes into small dices. Put the diced potatoes in the 1.8 l saucepot (TF-018-16), add a glass of water, cover, and turn on medium heat.

 

When the indicator arrow reaches the green field, reduce the heat and steam the potatoes for about 15 minutes. Place the lettuce leaves in a serving bowl (TF-986-24).

 

Add the finely sliced chicken breasts, cooked diced potatoes, and sliced hard-boiled eggs.

 

Season with salt and pepper.

 

Add olives, capers, and gherkins.

 

Pour on the dressing.

 

Garnish with fresh chopped dill.

 

Serve.

 

Instead of chicken, you can use guinea hen

Ingredients (4 servings)

 

Lettuce                                2

Extra virgin olive oil            80 ml

Balsamic vinegar               30 ml

Quail eggs                         16

Chive                                 10 g

Salt

Pepper

METHOD OF PREPARATION

 

Clean and wash the lettuce using the strainer (TF-987-24).

 

Cut the lettuce in fine strips. Boil the eggs in the covered saucepot 1.3 l (TF-013-16) for about 4 minutes.

 

Let them cool down under fresh running water. Peel them and cut in halves.

 

Use Mixsy to blend the balsamic vinegar with extra virgin oil, (VO-022-K).

 

Salt and pepper to taste.

 

Place the lettuce strips in the serving bowl (TF-985-24).

 

Put the quail eggs on top. Season with balsamic vinegar dressing. Decorate with finely chopped chives.

 

You can also add some nuts.

Ingredients (4 servings)

 

Veal scallops                          12

Sliced Parma ham                  12 thin slices

Sage leaves                           12

Extra virgin olive oil                50 ml

Butter                                     50 g

Salt

Pepper

White wine                             150 ml

Veal stock                              150 ml

METHOD OF PREPARATION

 

Place a slice of Parma ham and a sage leaf on each veal scallop.

 

Press gently. Season with salt and pepper to taste.

 

Fry the saltimbocca in the heated 2.0 l frying pan (TF-020-24-LS) with a little oil and half of the butter for 1 minute on each side.

 

Remove from the frying pan and keep it warm. Remove the fat and sprinkle with wine.

 

Let 1/3 of the wine evaporate. Add a little stock and let the sauce reduce. Add the rest of the butter and whip.

 

Serve the Saltimbocca with the hot sauce.

 

Suggestion

Serve with vegetables or steamed rice.

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