Beauty of Sunset

Celebration On 14th January

Chefs Work

Frog Legs with Pepper Sauce

Ingredients:-

2 ea. Frog Legs
2 oz. Green Peppercorns
3 oz. Olive Oil
3 oz. Morel Mushrooms
3 oz. Oyster Mushrooms
1 oz. Shallots
1 oz. Cream
1 oz. Black Truffles
3 oz. Demi Glace
1 oz. Butter
2 oz. Red wine
A few drops truffle oil

Directions:
In a small sauce pot add the peppercorns, olive oil and cook down to a paste.
In small sauce pot add the red wine and reduce, add the demi-glace, cream and bring to a simmer finish with the butter.
In a 350 degree oven place the frog legs already encrusted with peppercorns and roast for 7 to 12 min.
In a small sauté pan add the shallot, mushrooms and sauté until tender, plate the mushrooms in the middle of the plate and place the frog legs on top, pour the sauce around the plate and drizzle with truffle oil

Avocado Terrine

Avocado Terrine is a classic starter. It can be served before any meat or fish item.
Ingredients:

4 Ripped Avocado
½ Tsp gelatin powder
2 oz Water

Salt

Pepper

Directions:

Cut the avocado, peel it and remove the pit.

Next slice the avocado into equal portions.

Combine the gelatin and water, whisk smooth

Place the avocado into a terrine mold lined with plastic wrap.

Now pour in the gelatin mixing, using a spatula press pack down the avocado Cover and allow chilling for 2 hours.

Remove from mold and cut into ¼ in slices

Serve two slices in each plate as starter with tomato caulis.