"Recipes from the Chef's Kitchen, show 473"

1)   6 oz. Poached Chicken Breast (1/4”)
2)   1 tbs. Diced White Onion(14”)
3)   1 tbs. Diced Mango (1/4”)
4)   2 tbs. Mango Chutney
5)   ½ tbs. Cilantro
6)   1 tbs. Sultanas
7)   2 tbs. Mayonnaise
8)   2 tbs. Curry Powder
9)   6 pieces Quinoa Cup
10) Gold leaf

Ingredients:

1)   6 oz. Smoked Salmon
2)   3 oz. Cream Cheese
3)   3 oz. Salmon Roe
4)   4 slices Pumpernickel
5)   Micro Basil

Preparation:

1)   Lay out smoked salmon on plastic wrap.
2)   Pipe whipped cream cheese down the middle of smoked salmon.
3)   Roll into a cylinder and chill.
4)   Cut pumpernickel into3’x1’ rectangle.
5)   Remove smoked salmon cylinder from fridge and cut into ¼’ thick rounds.
6)   Place two pieces of smoked salmon on pumpernickel.
7)   Garnish with salmon roe and micro basil.

Tomato/Boconcini/Pesto Bread

Ingredients:

(Serves 6)
1) 6 pieces Yellow Cherry Tomato
2)   6 pieces Red Cherry Tomato
3)   4 pieces White Bread (or Pesto Bread)
4)   6 pieces Bononcini Cheese
5)   4 tbs. Pesto
6)   Micro Basil

Preparation:

1)   Cut bread into 3”x1” rectangle.
2)   Brush with pesto.
3)   Cut cherry tomatoes into ¼” circles.
4)   Cut Bononcini cheese into ¼” circles.
5)   Arrange tomatoes and cheese on bread (alternating yellow
       tomato/cheese/red tomato).
6)   Garnish with micro basil.

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Left...Prosciutto with Tomato Jam served at the Afternoon Tea
Right...A variety of different items served

"Recipes from the Chef's Kitchen"

Show 946