Taste of Kiwi recipes
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Kiwi Delicacies served with Maki, Braised with Salmon and Carpaccio
01
Kirakira Kiwi Cocktail Salad
03
Kiwi Dessert
05
Kiwi Cake
07
Fish & Chips with Tartare Sauce and Kiwi
08
Dessert Kiwi à la façon du Barbu
09
Sweet & Sour Kiwi Balls
10
Corn with Kiwi accompanied by Salads & Octopus Curry
11
Chicken Curry with Kiwi
12
Cheese Cake (Duo Kiwi and Strawberry)
13
Dégustation de Thon et Saumon au Kiwi et Senteur Thai
15
Kiwi Sweet and Sour Red Snapper Fillet, accompanied with Parsley Rice & Green Salad
16
Sauce Rose with Gold Kiwi & Maple syrup
17
Kiwi Fruit Phirni
18
Karewi
19
Fillet de Poisson Vielle Gris aux Kiwi
21
Ceviche de Poisson et Agrumes de Kiwi
22
Fruits de Mer grillés aux Kiwi
23
Duck Magret with Kiwi Jelly, Gazpacho and Crumble
25
Publisher: FVC Distribution - B6 Road Wooton, Curepipe All rights reserved ISBN 978-99949-0-461-7
Triology of Kiwi Recipe Green & Gold Kiwi Gazpacho Prawns & Kiwi Vietnamese Roll / Smoked Marlin Kiwi Mousse
27
Panna Cotta Kiwi
29
Crown Chicken with Kiwi
30
Fried Noodles with Kiwi
31
Cheesecake au Kiwi
32
Pizza Tropical
33
Kiwi & Salmon Sushi
34
Mousse au Coulis de Kiwi
35
Hummus Kiwi
36
Hot Kiwi Soufflé
37
Kiwi Gold Cheesecake
39
Mousse Coco sur un Lit de Kiwi
40
Tiramisu au Kiwi
41
Kiwi Flambé with Kiwi Colada
42
Heaven Dream’s Venison Steak with Sweet & Sour Jackfruit Kiwi
43
Grave de Marlin a la Betterave et sa Mousseline de Kiwi
44
Tartare de Kiwi, Saumon fuméaux Gelée de Kiwi Crevettes Pochées et Émulsion Lait Gingembre
45
Stuffed Chicken with Kiwi & Resmi Prawn with Kiwi Sauce 47 Chicken Kebab and Garlic Sauce with Maple Syrup
49
Verrine Acidulée de Fromage Frais, Kiwi, Saumon et Avocat 51
Kiwi Delicacies served with Maki, braised with Salmon & Carpaccio
2nd
place
Henessy Park Hotel Serves: 4 Preparation time: 45mins Ingredients
Method
•
1kg Kiwi
•
50gms Sushi rice
1. Peel the kiwi and cut in thin slices.
•
5ml Sushi vinegar
•
2pc Nori leaves
•
20gms Sugar
•
5gms Salt
•
50gms Cream cheese
•
100gms Salmon filet
•
5gms Fresh herbs
•
5ml Balsamic vinegar
•
3gms Agar Agar
•
10ml Olive oil
2. Marinate with salt and olive oil and reserve. 3. Cook the sushi rice, marinate with sushi vinegar, sugar and salt. Rectify the seasoning and reserve. 4. Portion the salmon filet into thin strips. 5. Stuff the salmon inside the kiwi. 6. Mix the balsamic vinegar with the agar agar at 65°C. 7. Chill the olive oil to 5°C.
01 | National Innovation Challenge 2017
Realization of the balsamic pearl
Set up the plate
1. Add the balsamic vinegar to a pot along with the agar agar and bring to a boil while stirring.
1. Set the thin slice of kiwi as a carpaccio, drizzle olive oil and the fresh herbs.
2. Drip the hot liquid using a dropper or syringe into the cold olive oil. 3. Put all the trimmings of kiwi with sugar and 10ml of water, Reduce on high heat for 15 min.
2. Put the thick sauce in the center. 3. Place the stuffed kiwi with salmon topped with balsamic pearl . 4. Place the maki kiwi and decorate with crisps. .
4. Mix using a blender, until it turns into a thick sauce oil. 6. Place the nori leaves and the sushi marinated rice, centered with diced kiwi and cream cheese and roll on a sushi mat. 7. Cut the maki into 4 pieces.
National Innovation Challenge 2017 | 02
Kirakira Kiwi Cocktail Salad Nine Dragons Restaurant Serves: 4 Preparation time: 1hr45mins Ingredients •
4 Kiwis
•
1 Apple – 125gm
•
1 Baby cucumber – 75gm
•
200gms Prawns (12 Units)
•
125gms Mayonnaise – (half cup)
•
½ tsp Wasabi
•
1 pinch Salt
•
Pepper- according to taste
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Method 1. Peel the shell from the prawns, working down from the head to the tail. 2. When the tail is reached, pull the meat out of the shell. 3. Using a small sharp knife, make a shallow cut along the back of the prawns and remove the black vein. 4. Stir fry the prawns, add salt & pepper to taste, set aside and leave to cool. 5. Peel the kiwis and cut the flesh into chunks, working over a large bowl to keep the juice. 6. Peel the apple with a vegetable peeler or paring knife. 7. Remove the core, cut into cubes and add to the bowl. 8. Cut the baby cucumber into cubes and add to the bowl. 9. Add the prawns to the bowl and toss all ingredients well to mix. 10. In a small bowl, whisk the mayonnaise and wasabi until the mixture gets smooth and tangy. 11. Pour dressing over salad. 12. Cover tightly and chill for 1 hour. 13. Sprinkle black sesame seeds before serving.
National Innovation Challenge 2017 | 04
Kiwi Dessert
4th
place Indian Summer Restaurant Serves: 4-6 Preparation time: 30mins Ingredients
Method
•
Kiwi 1kg
•
250gms Cooking chocolate bar
1. Double boil the chocolate to melt it till it becomes a smooth paste.
•
500gms Sugar
•
200gms Milk powder
2. Blow the balloons in the desired size and tie it up.
•
Agar agar powder
•
1 kiwi for decoration
•
Butter
•
Almond or pistachio
•
150ml Water
•
Sugar pearls
3. Allow the chocolate paste to cool a little. 4. Apply butter at the bottom of the balloons and dip into the chocolate paste. 5. Place the grease proof paper on a tray and place the balloons on the tray. 6. Keep the tray in the fridge. 7. Cut the kiwi in half and using a knife, remove the seeds of the kiwi. 8. Scoop out the flesh from the kiwi into a recipient. 9. Add sugar and blend. 10. Heat a pan, add 50ml of water and bring to boil. 11. Add the agar agar powder when the water boils. 12. Mix the milk powder with 100ml of warm water. 13. Add the milk to the agar agar mixture and bring to boil. 14. Mix until the mixture thickens, remove it from fire and let it cool. 15. When the mixture cools, mix it with the kiwi and fold it well.
05 | National Innovation Challenge 2017
National Innovation Challenge 2017 | 06
Kiwi Cake Bite Me Sushi Serves: 15 persons Preparation time: 4hr30mins Ingrédients
Méthode
Dacquoise
1. Montez les blancs en neige. Rajoutez le sucre et la farine tamisé et incorporez en dernier la poudre de coco. Cuisson a 180⁰C pendant 30 minutes.
•
3 Blancs d’oeufs
•
80g Icing sugar
•
50g Poudre de coco
•
8g Sel
•
20g Farine
Mousse Kiwi •
450g Crème fouettée
•
450g Jus de kiwi
•
500g Sucre
•
Jus d'un citron
•
12g Gelatine
Gele de Kiwi •
350g Jus de kiwi
•
200g Sucre
•
4g Gelatine
2. Montez la crème fouettée et rajoutez le sucre. Portez le jus de citron et le sucre a ébullition et retirez du feu. Ajoutez la gelatine et remuez. Laissez refroidir. 3. Dans un bol, mélangez le jus de kiwi refroidit à la crème fouettée. 4. Procédez de la même façon pour la gelée de kiwi. Apres avoir incorporé la gelatine, versez dans un moule, rond de préférence. 5. Placez la daquoise, puis la mousse de kiwi a moitié, ensuite la gelée de kiwi et terminez avec l’autre moitié de votre mousse de kiwi froid. 6. Mettez au congélateur pendant 30 à 60 minutes.
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Fish & Chips with Tartare Sauce and Kiwi Blue Steel Café Serves: 1 Preparation time: 30mins Ingrédients
Méthode
•
2 Filet de Poisson (300gms)
•
Ail – selon votre goût
1. Marinez le poisson avec le sel, le poivre, l’ail, le gingembre ecrasé et la sauce piment à l’ail.
•
Gingembre – selon votre goût
•
Sauce piment à l’ail - selon votre
2. Passez le poisson dans la farine, dans le lait et l’oeuf.
goût •
2 c.à.s poudre panko
•
50g Farine
•
2 Oeufs
•
Une tasse de lait
•
Sauce tartare
•
100g Pomme de terre (frites)
•
Salade de Laitue et Carotte
•
Concombre Vert
•
Tomate
•
1 kiwi vert
3. Passez dans la poudre Panko. 4. Faites cuire le poisson dans de l’huile chaude à 180o. 5. Faites cuire aussi les frites à 180o pendant deux minutes. 6. Présentez le tout dans une assiette, accompagné de sauce tartare, selon votre goût, de la salade et d'un kiwi coupé en deux. .
National Innovation Challenge 2017 | 08
Dessert Kiwi à la façon du Barbu Bistrot Barbu Serves: 1 Preparation time: 20mins Ingrédients
Method
•
30g Glace de vanille
•
20g Biscuits
1. Placez la glace dans une tasse dome.
•
5g Amandes
•
10g Fromage de chevre
•
5g Lait Condensé
•
1 oeuf
•
2 Kiwis
5. Ajouttez le fromage de chevre et la base ronde.
•
6g Noix de pecan
6. Videz un kiwi, melangez le chocolat et un peu de kiwi.
2. Mélangez le biscuit, les amandes et le lait condensé. 3. Faire une base ronde. 4. Mettre le kiwi en tranche dans la tasse.
7. Remplissez le Kiwi avec le mélange 8. Dressez l’assiette.
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Sweet & Sour Kiwi Balls Shangrilla Restaurant Serves: 2 Preparation time: 30mins Ingredients
Method
•
250gms Kiwi
1. Mix sodium bicarbonate with water.
•
3 tbsp Oil
•
3 Eggs
•
1 cup Flour
•
1 Tea spoon sodium bicarbonate
•
Sugar (according to taste)
•
1 cup of Water
2. Cut the kiwi in slices. 3. Dip the slices in the flour and the sodium bicarbonate mixture. 4. Heat the oil in a pan. 5. Deep fry the kiwi till it turns to a brownish color. 6. Sprinkle little sugar on top of each deep-fried brownish kiwis; till it starts melting. 7. Best served hot.
National Innovation Challenge 2017 | 10
Corn with Kiwi accompanied by Salads & Octopus Curry Restaurant Trianon (Perron) Serves: 2 Preparation time: 45mins Ingredients
Method
•
500gms Fish corn
1. Marinate fish with curry powder & leave for few minutes.
•
½kg Kiwi
•
Sprinkle lemon juice
•
4 Big chillies
•
3 Onions
•
2 Tomatoes
•
500gms Octopus
•
1 Eggplant
•
Mixed vegetables for salad
2. Deep fry the fish. 3. Serve with lemon & green chili. 4. Chop tomato, onions, chili and in the meantime, boil the octopus. 5. Fry the octopus and mix with chopped vegetables. 6. Boil the eggplant and crush. 7. Fry the crushed eggplant and add condiments such as coriander, chopped onions & chopped chili. 8. Cut and sliced cucumber, few slices of carrots, a few leaves of lettuce, slices of pineapple & Kiwi, mix all together. 9. Add salad vinaigrette.
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Chicken Curry with Kiwi La Benitier Restaurant Serves: 1 Preparation time: 45mins Ingredients
Method
•
1 Tomato
•
1 Onion
1. Cut the tomato, the pineapple and 5 kiwis for the salad.
•
1 Pineapple
•
Coriander
•
1tbsp Vinegar dressing
•
10 Kiwis
•
200gms Chicken
•
50gms Curry Powder
5. Add 10gms of salt and 5 semi ripe kiwis.
•
25gms Salt
•
10gms Pepper
6. Let it cook for 10 minutes and make sure not to crush the kiwis so that they maintain their structure.
•
10gms Garlic
•
10gms Ginger
•
2tbsp Refined oil
2. Add chopped coriander, 1 teaspoon of salt and mix well. 3. Stir fry chopped onion, chicken and thyme in refined oil for 10 minutes. 4. Add curry powder and 2 cups of water.
7. Add coriander at the end for the final touch.
National Innovation Challenge 2017 | 12
Cheese Cake (Duo Kiwi & Strawberry) Mugg & Bean Serves: 20 Preparation time: 1hr Ingredients
Method
•
1kg Cream cheese
1. Place the biscuits in a plastic bag and crush using a rolling pin.
•
300gms Icing sugar
•
1L Whipping cream
•
30gms Gelatin
•
1.25L Water
•
45gms Agar Agar
•
400gms Tennis biscuits
•
250gms Butter
•
12 Kiwis
•
300gms Sugar
•
Strawberry (according to taste)
2. Melt butter and mix it with the crushed biscuits. 3. Place the mixture in a cake pan and leave it in the fridge for 30 minutes. 4. Mix cream cheese and icing sugar using an electric mixer. 5. Add whipping cream to the mixture and mix using an electric mixer. 6. Cut 10 kiwis into small cubes, add 200gms of sugar and place it in a pot. 7. Place the pot on fire for 10 to 12 minutes and keep stirring throughout the process. 8. Add 250ml of water to the agar agar and boil it until it thickens. 9. Let it cool for 5 minutes. 10. Mix 500ml of boiled water to the gelatin. 11. Pour both the agar agar mixture and the gelatin mixture into the cream mixture. 12. Mix using a spatula. 13. Pour the mixture into the cake pan. 14. Place the cake pan in the fridge for 20 to 25 minutes. 15. Add 100gms of sugar, 20gms of agar agar and 500ml of water in a pot.
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16. Place the pot on fire for 10 to 12 minutes and keep stirring throughout the process. 17. Allow the mixture to cool for 5 to 10 minutes. 18. Take the cake pan out of the fridge and pour the mixture on the cheese cake. 19. Cut 2 kiwis into slices. 20. Cut strawberry (according to taste) in half. 21. Use the fruit slices to decorate the cheese cake. 22. Place the cake pan back into the fridge for another 20 to 25 minutes.
National Innovation Challenge 2017 | 14
Dégustation de Thon et Saumon au Kiwi et Senteur Thai Restaurant l’Atelier Dumont Serves: 4-6 Preparation time: 30mins Ingrédients
Méthode
•
50g de saumon
•
50g de thon
1. Mélangez tous les ingrédients sauf le saumon, le thon et l'huile d'olive.
•
2 tranches de kiwi
•
½ c.à.c de persil haché
2. Taillez le carpaccio de thon et le saumon.
•
½ c.à.c de câpres hachés
•
½ c.à.c de cornichons hachés
•
½ c.à.c d’oignons haches
•
2 gouttes de tabasco
•
½ c.à.c de moutarde
•
1 filet huile d’olive
•
Sel et poivre
3. Disposez sur une assiette et badigeonnez d’huile d’olive. 4. Taillez en bâtonnet 30g de thon et 30 g de saumon. 5. Mettez à cuire dans une poêle avec un filet d’huile d’olive, 10 secondes de chaque côté. 6. Taillez ensuite en 2 cubes, disposez le thon et le saumon comme sur la photo.
Vinaigrette •
1 jus de citron
•
1 c.à.c d’huile d’olive
•
½ kiwi
•
½ c.à.c de pâte thaïe verte
•
Sel et poivre
Methods 1. Mixez le tout au mixeur et disposez au centre de l’assiette. 2. Décorez avec deux tranches d’orange arrosé de sucre, séché au four pendant 2 hrs. 3. Mettez quelques traits de filet de balsamique.
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Kiwi Sweet and Sour Red Snapper fillet, accompanied by parsley rice & green salad Great Delight Restaurant Serves: 1 Preparation time: 35mins Ingredients
Method
•
250gms Red snapper fillet
•
3 Kiwi Zespri
•
10cl Fresh cream
Red Snapper 1. Prepare and clean red snapper fillet. Add salt and pepper to taste with marinade.
•
1 tbsp Brown sugar
2. Cover with corn flour.
•
10cl Coconut cream
•
1 tbsp Cumin seeds
3. Deep fry and reserve.
•
1 tbsp Low salt butter
•
Salt and pepper to taste
•
100gms Rice
•
100gms Chopped parsley
•
Mixed julienne vegetables for garnishing (carrots, green and red bell pepper)
Kiwi 1. Slow cook for 1 minute the Zespri kiwi, brown sugar, cumin seeds, butter and add fresh cream and coconut cream. Salt and pepper to taste. Rice 1. Cook rice and sauteed with butter and add fine chopped parlsey. Presentation 1. Use an emporte-pièce. Start with the rice, topped with fish fillets and lastly the kiwi preparation. 2. Use salads and sauteed julienne vegetables as garnishing.
National Innovation Challenge 2017 | 16
Sauce Rose with Gold Kiwi & Maple syrup Canada Café Serves: 1 Preparation time: 10mins Ingredients
Method
•
1 Grilled tomato
•
1tsp Salted butter
1. In a fillet of olive oil, add the butter, grilled tomato, rosemary and crushed garlic.
•
1 Zespri Kiwi gold
•
2tsp Canadian Maple syrup
•
Two hot chillies
•
Rosemary
2. ¼ cup of water and add the kiwi and let it thicken. Then add maple Syrup. 3. Garnish with hot chilli and sliced lemon.
17 | National Innovation Challenge 2017
Kiwi Fruit Phirni Café Medina Serves: 6-8 Preparation time: 2hrs Ingredients
Method
•
250gms Basmati rice
1. Soak rice for 6 hours in water then blend into powder.
•
1L Full cream milk
•
1 can Condensed milk
•
Sugar to taste
•
4 Cardamons
•
10 Crushed almonds
•
1 pinch of Nutmeg
5. Add cardamon, nutmeg, almonds and sugar.
•
4 deseeded Kiwis
6. Allow to cool.
2. Boil milk and reduce to half. 3. Add condensed milk then rice powder. 4. Cook on low flame and stir repeatedly.
7. Puree the kiwis and add to mixture. 8. Garnish with sliced kiwis & crushed pistachios. 9. Put in fridge to set.
National NationalInnovation InnovationChallenge Challenge2017 2017 || 18
Karewi Le Palais de Macaron (Gelatissimo) Serves: 4 Prepatation time: 1hr15mins Ingredients
Method
•
1tbsp soft butter
•
265gms Sugar
1. Take 200gms of strawberry and 50gms of sugar and cook on the stove until it becomes a compote and set aside.
•
200gms Flour
•
200gms Fresh strawberries
•
120gms Egg yolk
•
1tsp Vanilla essence from Madagascar
•
200gms Gold kiwi
•
100gms Green kiwi
•
Philadelphia cheese
•
260gms Fresh cream
•
6gms Agar Agar,
•
260gms Milk & vanilla pod
Crumble
Crème brûlée 1. Heat the 260gms cream, 260gms milk and vanilla pod. Mix together the egg yolk and 140gms sugar in a bowl until the sugar is almost dissolved. Then pour the warm cream on the egg yolk and sugar mixture. Strain and put in a square pan 2cm high then bake 90oC. Freeze after baking. Kiwi Agar Agar 1. Put 100gms Green Kiwi Purée, 200gms Gold Kiwi Purée, 6gms Agar Agar, 75gms Sugar together in a pot and bring to boil for at least 1 minute. Pour in a baking pan 2cm high. After it sets, cut it accordingly to the size of your mold as an insert in the mousse. Keep it chilled.
Ingredients
Method
•
200gms Sugar
•
200gms Soft butter
•
200gms Almond powder
1. Using your finger tips, mix all the ingredients together in a bowl until the mixture looks like moist breadcrumbs. Between grease papers, roll the crumble mix until 1cm thick.
•
200gms Flour
2. Then cut square or round (according to your mold) and put in a baking tray, Bake at 170o C for 15mins.
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National Innovation Challenge 2017 | 19
Cheese Mousse Ingredients
Method
•
250gms Cream Cheese
•
80gms Egg yolk
1. Whip the cream until soft peak stage and chill. Put the egg yolk in the machine and beat.
•
75gms Sugar
•
50gms Water
•
5gms Gelatin
2. Then cook the sugar syrup to 117oC to make sabayon. 3. When the sugar reaches 117oC, pour in the egg yolk and beat on higher speed until the mixture is cold. Soak the gelatin in cold water. 4. Melt the gelatin which you soaked earlier in cold water. In a bowl, add the sabayon and cream cheese little by little. Then add the melted gelatin and lastly the whipped cream.
Assemble 1. Put cheese mousse in a mold and spread it evenly, Then cut the frozen crème brulèe according to your mold. Place it on the cream cheese. Then with the spoon, spread some strawberry compote. Insert the kiwi agar agar. On top of that, put the bake crumble then cover with the cheese mousse, Finish with the bake crumble. Freeze until it set. 2. Unmold it with the brush, put kiwi glaze (100g neutral glaze and 50g Kiwi Puree, mix together). 3.
Place your mousse on the plate and with the spoon, make a design with the strawberry compote and cut some fresh kiwi to decorate and then serve.
National Innovation Challenge 2017 | 20
Fillet de Poisson Vielle Gris aux Kiwi La Terrasse Restaurant Serves: 2 Preparation time: 15mins Ingredients
Method
•
400gms Fillet de Vielle gris
•
2 Kiwis
1. On a pan, add onion, ginger & garlic paste, leave it to cook for 30 seconds.
•
250gmsTomato (peeled)
•
1 tsp Curry powder
2. Add the peeled tomato.
•
2 tsp Garlic & ginger paste
•
1 Curry leaf powder
•
Coriander
4. Leave it to cook for 1 minute on high flame and add 2 cups of water.
•
Thyme
•
50gms Olive oil & refined oil mix
5. Fry the fish fillet in the oil mixture.
•
Salt
•
Pepper
3. Add curry powder and kiwis.
6. Add the fish to the gravy mixture and leave it to cook on high flame for 5 minutes. 7. Serve hot with steamed rice, fried vegetables and salad. 8. Add some coriander to garnish.
21 | National Innovation Challenge 2017
Ceviche de Poisson et Agrumes de Kiwi Restaurant Amigos Serves: 1 Preparation time: 20mins Ingredients
Method
•
150gms Babonne fillet
•
80ml Lime juice
1. Peel the kiwi and place it in 50ml of olive oil for 10 to 15 minutes.
•
50gms finely chopped Onion
•
Salt
2. In a bowl, marinate the babonne fillet in lime juice.
•
Freshly ground pepper
•
1 Kiwi
•
50ml Olive oil
3. Add salt, pepper and the chopped onion. 4. Cover the bowl with plastic film. 5. Refrigerate for 10 to 15 minutes. 6. Drain off the lime juice. 7. Gently squeeze out the excess lime juice. 8. Add salt and pepper to taste. 9. Place the fish in a plate and add the kiwi.
National Innovation Challenge 2017 | 22
Fruits de Mer grillés aux Kiwi Grill Lepep Serves: 2 Preparation time: 30mins Ingrédients
Méthode
•
250g filet de Daurade
•
4 pièces Crevettes
1. Préparez une sauce avec du sel, du poivre, du paprika, de l’ail et du citron.
•
200g filet de Calamar
•
1 Citron
2. Faites griller le filet de poisson, le calamar et les crevettes.
•
Concombre
•
½ tsp Paprika
•
Sel (Selon gout)
•
1 c.à.c Poivre
•
2 morceaux d’Ail
•
2 Kiwis
3. Passez le mélange sur les fruits de mer durant la cuisson. 4. Épluchez un kiwi pour faire une sauce. 5. Mettez dans un mixer, ajoutez 10ml d’eau, du sel et du poivre. 6. Mixez et versez dans un bol. 7. Ajoutez une cuillère à café de mayonnaise et une cuillère à café de moutarde. 8. Servez la sauce comme accompagnement pour le plat.
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National Innovation Challenge 2017 | 24
Duck Magret with Kiwi Jelly, Gazpacho and Crumble Mystic Life Style Serves: 1 Preparation time: 30mins Gazpaccio kiwi Ingrédients
Méthode
•
80gm Kiwi jaune et vert
•
10gms Poivron mix
1. Epluchez vos kiwis et l'ail. Coupez les poivrons et le concombre.
•
1 gousse d’Ail
•
30gms Concombre anglais
•
1gm de Piment doux
3. Mettez dans un bol au frigo pour 20mins.
•
3 gouttes de Tabasco
•
Salée & poivrée selon votre goût
4. Ajoutez le tabasco.
2. Mettez le tout dans le blender pour bien mixer.
5. Salée & poivrée selon votre goût. 6. Vous pourrez présenter dans un verre de martini ou comme vous aimez.
07 | National Innovation Challenge 2017 25
Gelée kiwi aux crumbles et son sorbet tamarin Ingrédients
Méthode
•
100gms Kiwi
1. Ecrasez les kiwis avec un peu d’eau
•
25gms Agar Agar
•
30gms Sucre blanc
•
Sorbet de tamarin
2. Faites cuire avec l’agar agar et la préparation de kiwi 3. Mettez les dans des moules, aux congélateur pendant 24 heures 4. Posez le crumble dans l’assiette ensuite posez la gelée de kiwi au dessus. 5. Sur le coté, placez votre sorbet de tamarin
Crumble Ingrédients
Méthode
•
400gms beurre sans sel
•
600gms farine
1. Mélangez tous vos ingrédients à l’aide d’une calotte, jusqu'à obtention d'une pâte sableuse.
•
300gms sucre
•
30gms essence vanille
2. Cuisson au four à 170 °C , 20 à 30minutes. Chaque 10minutes, tournéz le crumble a l’aide d’une spatule
Duck Magret Ingrédients
Méthode
•
180gms Magret de canard sattrer 1. Marinez le magret de canard avec le gros sel et baie rose. Laissez reposer pendant 10mins, le gras
•
100gms Kiwi jaune et vert coupé en brunoise
2. Faites un mélange des deux kiwis, ajoutez le piment en poudre, poudre de curry Raja, ail, oignons, coriandre. Faites cuire le mélange au feu doux pendant 10mins avec 1 cuillère à soupe de sucre roux.
•
0.5gm Piment en poudre
•
1gm Poudre curry Raja {medium}
•
1gm Ail
3. Faite frire vos chips dans de l'huile chaude directement,
•
2gms Coriandre
•
5gms Oignon haché
•
60gms Pomme de terre en chips
4. Ensuite, poêléz le magret de canard sur son gras a brun, des deux faces, Ensuite, enfournez pendant 10minutes à 1800C, et le magret est prêt pour servir.
•
10gms Poivre baie rose
•
5gms Gros sel
5. Présentez vos assiette comme le menu vous a précisé avec de la sauce de menthe (recette ci-dessous) 6. Fond brun volaille 150gm, Menthe 80gm, Réduire pendant 40mins aux feux doux. 7. Passez aux chinois fins. 8. Montez avec 10gm de beurre doux.
National Innovation Challenge 2017 | 26
Triology of Kiwi Recipe Green & Gold Kiwi Gazpacho Prawns & Kiwi Vietnamese Roll Smoked Marlin Kiwi Mousse Mokaz
WINNER
Serves: 4 Preparation time: 2hr45mins Ingredients
Method
•
250gms English cucumber
•
2pcs Green Kiwi peeled
•
2pcs Gold Kiwi peeled
•
50gms Onion Chopped
•
30gms White bread
Green Kiwi Gazpacho 1. In a food processor or blender, place 125gms green cucumbers, 30gms green bell peppers, 15gms onions, 15gms bread and 2gms garlic. Add 100gms crushed ice. Pour 2 tbsp of olive oil and 2 drops of green tabasco. Run the processor for a few minutes, add salt, pepper and sugar and blend.
•
4gms chopped Garlic
•
200gms crushed Ice
•
30gms Green bell pepper
•
30gms Yellow bell pepper
•
4 tsp Olive oil
•
1 tsp Teaspoon salt
•
2 tbsp White sugar
•
2 tbsp Black pepper
•
1 tbsp Green Tabasco
2. Test the texture of the gazpacho, make sure it’s thick. 3. Transfer the gazpacho to a glass bowl or jug and cover. Refrigerate for ½ an hour. 4. Transfer in half of the verrine glasses and refrigerate for ½ an hour. Gold Kiwi Gazpacho 1. In a food processor or blender, peel and place the rest of the cucumbers, yellow bell peppers, 15gms onions, 15gms bread and 2gms garlic. Add the rest of the crushed ice. Pour 1 table spoon of olive oil and 2 drops of tabasco. Run the processor for a few minutes then add the salt, pepper, sugar and blend. 2. Test the texture of the gazpacho, make sure it’s thick. 3. Pour gently on top of the green gazpacho. Refrigerate for ½ an hour. 4. For garnish, make four skewers of green & gold kiwi and spring onion deco.
27 | National Innovation Challenge 2017
Vietnamese Roll, Wasabi Kiwi Sauce Ingredients
Method
•
1 Rice Paper
•
150gms Shrimps Poached
1. Bring a medium saucepan of water to boil. Boil rice vermicelli for 3 to 5 minutes, until al dente and drain.
•
50gms Carrots julienne
•
35gms English Cucumber Julienne
•
3gms Coriander leaves
•
6gms Spring onions
•
20gms Vermicelli noodles
•
25gms Green sweet chili
•
2tbs Fish Sauce
•
2 dp Sesame oil
•
1 tsp Wasabi powder
•
½pc Green kiwi
2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften it. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, sliced green kiwis, prawns, carrots, cucumber, mint and coriander. Leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end. Repeat with the remaining ingredients. Kiwi & Wasabi Sauce 3. Blend the green kiwi and transfer in a small pan, add sugar, water and cook gently until the consistency of a jam is obtained. Set to cool. In a small bowl, put the puree of green kiwi, wasabi powder and water. Dressing 4. In another small bowl, mix the green sweet chili, sesame oil and fish sauce.
Smoked Marlin Kiwi Mousse Ingredients
Method
•
250gms Green kiwi
•
2pcs Sliced smoked marlin
1. Place the smoked marlin, garlic, cheese, cream, salt and pepper into the blender until a smooth paste is obtained.
•
2pcs Grated garlic
•
150gms Whipping cream
•
20gms Cream cheese
•
1 tsp salt
•
2 tbsp Black pepper
2. Peel the kiwis and slice them finely using a square cookie cutter 3x3cm. Reserve. 3. Start by placing strips of smoked marlin first in your cookie cutter, pipe the mousse half then place a layer of fine slice of kiwi then another layer of mousse. Finish with strips of smoked marlin. Make sure that there are no gaps. Let it refrigerate for 1 hour until it sets. 4. Finish with a begonia flower as a decoration.
National Innovation Challenge 2017 | 28
Panna Cotta Kiwi La Trattoria Serves: 10 Preparation time: 2hr15mins Ingredients
Method
•
1L Cooking cream
1. Put the cooking cream, icing sugar and lemon juice in a pot.
•
120gms Icing sugar
•
10gms Gelatin
•
10gms Lemon juice
•
10gms Vanilla essence
•
120gms Yellow kiwi
•
120gms Green kiwi
•
30gms Sugar
2. Heat at 60°C. 3. Put the gelatin to soak in ice water for five minutes then add it to the mixture. 4. Add the vanilla essence. 5. Peel both kiwis, cut them into small cubes and cook separately with the remaining sugar until it becomes a jelly. 6. Pour the liquid mixture in ten jars, put to rest in the fridge for 2 hours. 7. Add the kiwi jelly on top of the pannacotta.
29 | National Innovation Challenge 2017
Crown Chicken with Kiwi The Crown Serves: 2 Preparation time: 45mins Ingredients
Method
•
6 Kiwis
•
125gms Chicken breast
1. Marinate the chicken breast with garlic, salt, pepper, olive oil, red food colouring, rosemary, parsley and mixed herbs.
•
10gms Carrot
•
20gms Cucumber
2. Peel 5 kiwis and crush them.
•
2 or 3 slices of Pineapple
•
5gms Mixed herbs
•
Salt – according to taste
4. Cut a kiwi into slices.
•
½tbsp Pepper
•
Sugar – according to taste
5. Grill the chicken and 3 slices of kiwi.
•
1 tbsp Olive oil
•
Sprinkle Rosemary
•
Sprinkle Parsley
•
2⁄3 Sliced Tomato
•
Garlic paste – according to taste
•
25gms Cooking cream
•
Red food coloring
3. Add oil, garlic, sugar and the kiwis in a pan and cook till the paste thickens.
6. Place the grilled chicken in a plate and decorate with tomato, carrots, cucumber, pineapple, parsley and kiwis. 7. Pour the kiwi paste on top according to taste.
National Innovation Challenge 2017 | 30
Fried Noodles with Kiwi Pizzico Serves: 2 Preparation time: 30mins Ingredients
Method
•
250gms Noodles
•
100gms Mixed vegetables
1. Put some oil to heat in a pan
•
80gms Chicken
•
Salt – according to taste
•
Sprinkle soy sauce
2. Semi fry the chicken and add some salt 3. Add noodles and mix with the fried chicken 4. Chop the vegetables & add with the noodles 5. Add soy sauce and salt to taste 6. Peel a kiwi and cut into slices 7. Mix properly until cooked and serve hot with some refreshing kiwi.
31 | National Innovation Challenge 2017
National Innovation Challenge 2017 | 31
Cheesecake au Kiwi The Toaster Serves: 2 Preparation time: 30mins Ingrédients
Méthode
•
Philadelphia
1. Écrasez les biscuits en miettes très fines pour former un crumble.
•
50g de sucre glace
•
50g de beurre
2. Faites fondre le beurre et mélangez aux miettes de biscuits.
•
50g de biscuits ‘’shortbread’’
1 pot de fromage frais
(style ‘Digestive’)
3. Tapissez ce mélange au fond d’un moule circulaire et pressez de façon compacte (1 cm d’epaisseur).
•
10g d’agar agar
4. Réservez au frais.
•
4 kiwis gold (jaune et bien
5. Fouettez le sucre et le fromage afin d’obtenir un mélange lisse et homogène.
murs)
6. Disposez sur le fond de biscuits la moitié du fromage et gardez au frais pendant 30 minutes. 7. Pelez et mixez deux kiwis en purée lisse. 8. Dans une casserole, faites cuire la purée de kiwis et rajoutez les 10g d’agar agar. Bien remuez pour que le gélifiant soit bien dissout. 9. Déposez une couche de purée de kiwi sur le fromage dans le moule. La couche de purée doit être d’environ 3-4 millimètres d’épaisseur.
.
10. Réservez pendant 15-20 minutes au réfrigérateur jusqu’à ce que la purée durcisse. 11. Disposez l’autre moitié du fromage par-dessus et décorez avec des tranches de kiwis. 12. Réservez au frais pendant une heure minimum. 13. Retirez le cercle et servez aussitôt.
National Innovation Challenge 2017 | 32
Pizza Tropical Chez Roberto Serves: 2 Preparation time: 15mins Ingredients
Method
•
160gms Pizza dough
•
1 Onion
1. Prepare a pizza dough
•
1 thinly sliced Palm heart
•
30gms Sweet corn
•
30gms Black Olives
3. Pre-cook the pizza dough at 300°for 1 minute and let it rest.
•
2 Sliced Kiwi
•
5gms Oregano
4. Place the tomato sauce on the pizza dough.
•
2tbsp Tomato sauce
•
Salt (according to taste)
•
Pinch of sugar
6. Cover everything with the mozzarella and cook for 2 minutes at 300°.
•
100gms Mozzarella
7. Take out and place some sliced kiwi on top.
2. Cook the tomato sauce until it thickens, add salt and a pinch of sugar.
5. Cut the onions, the palm heart, the olives and the kiwi in slices.
8. Cook for another 2 minutes. 9. Sprinkle some oregano and a dash of olive oil on top.
33 | National Innovation Challenge 2017
Kiwi & Salmon Sushi Point G Serves: 4 Preparation time: 20mins Ingredients •
1 Cucumber
•
3 Green kiwis
•
1 piece of skinless fillet of
Method 1. Peal the kiwis. 2. Cut 2 in fine slices horizontally.
Salmon
3. Cut 2 of the kiwis lengthwise into 8 pieces.
•
2 Nori sheets cut in half
•
2 cups prepared sushi rice
4. Cut the cucumber lengthwise and remove the seeds.
•
Spicy mayonnaise
Vinegar water for dipping hands: •
¼ cup water
•
2tsp rice vinegar
Equipment you will need: •
Bamboo sushi mat
•
Cling film
•
Sharp knife
5. Cut the salmon into 1cm thick strips. 6. Wrap the bamboo mat with plastic wrap and place half of the nori sheet, shiny side down. 7. Dip your hands in the vineyard water and spread ½ cup sushi rice over the nori sheet. 8. Turn it over and put the salmon, kiwi and cucumber strips at the bottom end of the nori sheet. 9. From the bottom end, start rolling nori sheet over the filling tightly and firmly with the mat until the bottom end reaches the Nori Sheet. 10. Lift the Mat and roll over. 11. Place the kiwi slices on top of the roll. 12. Place plastic wrap over the roll and then put bamboo mat over. 13. Gently squeeze the roll until the kiwi slices wrap around the sushi. 14. Cut the roll into 8 pieces with the knife. 15. Clean the knife with a wet towel after each cut. 16 Remove the plastic wrap on top of the sushi and transfer to a serving plate. 17. Drizzle plate with spicy mayonnaise. 18. Serve with gari, Kikkoman and wasabi.
National Innovation Challenge 2017 | 34
Mousse au Coulis de Kiwi Blue Ivy Café Serves: 5 Preparation time: 45mins Ingredients
Method
•
5 Gold kiwis
•
5 Green kiwis
1. 10 Kiwis (5 gold + 5 green).
•
250gms Sugar
•
75gms Water
•
90gms Egg white
•
100gms White chocolate
•
50gms Sugar
•
600gms Cream
2. Peel the kiwis. 3. Cook with 150g of sugar until it thickens and let it cool down. Mousse Kiwi 1. First prepare the meringue; add 250g of sugar and 75g water. Let it cook until it reaches 110°C and put it in mixing machine. Pour the egg white and mix until it thickens. 2. When the meringue is ready, mix it along with half of the kiwi coulis and 100g of white chocolate and 600g cream.
35 | National Innovation Challenge 2017
Hummus Kiwi Arabia Gourmet Café Serves:4 Preparation time: 45mins Ingredients
Method
•
1 can Chickpeas drained & rinsed 1. Add chickpeas, tahini, garlic, water, lemon juice, kiwis and salt & pepper to a blender or food processor. (about 250 gms)
•
1tsp Tahini
•
1tsp crushed Garlic
•
3-5tbsp cold water
•
1tbsp Olive oil
•
Juice of half a lemon
•
Salt & pepper
•
2 Kiwis
2. Pulse until desired consistency is reached. 3. Add more water if needed. 4. Add the olive oil and pulse a couple of times until incorporated. 5. Serve with carrot sticks, crackers or pita chips. Or whatever you have.
National Innovation Challenge 2017 | 36
Hot Kiwi Soufflé
3rd
place The Irish Serves: 4-6 Preparation time: 1hr30mins Ingredients
Method
•
250ml Fresh kiwi juice
Kiwi Crème Patissière
•
1 tbsp zest Orange
•
30ml Labourdonnais Rum
1. Place the Kiwi Juice and zest in a saucepan and bring to a boil (Scald).
•
3 Egg yolks
•
50gms Castor sugar
•
25gms Flour
•
¼beaten Egg white
2. In a bowl, whisk the yolks, sugar and flour together until it thickens. 3. Pour a little of the hot liquid into the egg mix and whisk together. 4. Return the mixture to the saucepan and cook over medium heat. 5. Stir continuously with a whisk until it thickens. 6. Remove from the heat and stir in the Cointreau. 7. Cover with a cling film while cooling to prevent a skin from forming a layer. To prepare the Ramekins. 1. Grease the ramekins with butter. 2. Coat with castor sugar and tip out the excess. 3. Set aside for later.
37 | National Innovation Challenge 2017
Method Soufflé 1. Ensure that the crème patissière is tepid. 2. If necessary, heat gently to warm through. 3. In a clean bowl, whisk the egg whites to soft peak stage. 4. Add the castor sugar and continue whisking until firm peak stage. 5. Mix a ¼ of the whisked egg white into the crème patissière to lighten the mixture. 6. Gently fold in the remaining egg white until it is evenly dipersed. 7. Fill the prepared ramekins up to the rim with the soufflé mixture. 8. Run the tip of a sharp knife around the top edge. 9. Place ramekins onto a baking sheet and bake at 180oC to 190oC. 10. Bake until well risen and golden brown.
National Innovation Challenge 2017 | 38
Kiwi Gold Cheesecake Ilot Café Serves: 10 Preparation time: 3hr30mins Ingredients
Method
•
600gms Cream cheese
1. Crush the biscuits.
•
300gms Digestive biscuits
•
25gms Gelatin
•
½ Lemon
•
4 Kiwis gold
•
500gms Whipping cream
•
25gms Butter
4. Mix cream cheese and whipping cream with an electric mixer. Add a dash of lemon juice and mix.
•
50gms Sugar
•
20cl Water
5. Place the mixture in the cake pan .
2. Melt the butter and mix it with the crushed biscuits. 3. Place the mixture in a 24cms cake pan and keep it in the freezer for 15 minutes.
6. Squeeze 2 kiwis, add 20cl of water and the gelatin in a bowl. 7. Boil the paste for 10 minutes. 8. Let the paste cool for 30 minutes and place it on top of the cheese cake. 9. Place the pan in the fridge for 2-3 to hours.
39 | National Innovation Challenge 2017
Mousse Coco sur un Lit de Kiwi Eureka Investment Ltd Serves: 40 Preparation time: 30mins Ingrédients
Méthode
•
1. Mettez les trois paquets de crème de noix de coco en poudre, le lait de coco et 100gms de sucre dans une casserole. Laissez cuire à feu doux, puis versez cette préparation sur le coco frais rapé finement dans un bol.
3 paquets de crème de noix de coco en poudre
•
1 boite de Lait de coco
•
1 Noix de coco fraiche rapée finement
•
1 boite de Crème liquide
•
200gms de Sucre blanc
•
16 Blancs d’oeuf
•
20 feuilles de Gélatine
2. Montez la crème liquide en chantilly et mettez au frais. 3. Trempez la gélatine dans de l’eau froide. Quand c’est ramollie, versez l’eau puis mettez à fondre dans le micro-onde. 4. Montez les blancs d’oeuf en neige. Montage: 1. Dans un bol, mélangez la crème de noix de coco en poudre, le lait de coco et le coco frais. Incorporez la gélatine fondue, le chantilly et les blancs d’oeuf en neige. 2. Le mélange est prêt. 3. Versez dans un moule ou des ramequins individuels. 4. Mettez dans le réfrigérateur durant une nuit. 5. Au moment de servir, décorez avec des kiwis.
National Innovation Challenge 2017 | 40
Tiramisu au Kiwi Savinia Bistrot Serves: 4 Preparation time: 30mins Ingrédients
Méthode
•
250g de Mascarpone
1. Epluchez les kiwis et coupez en fine tranches.
•
150g de Sucre
•
3 Oeufs
•
24pcs Biscuit de boudoir
•
4pcs de Zespri Kiwi
2. Dans une assiette creuse, disposez les kiwis et ajoutez une cuillère-à-soupe de sucre. 3. Mélangez délicatement et laissez reposer au frais pendant 20 minutes. 4. Récupérez le jus de kiwi et trempez les biscuits dans le jus avant de les repartir dans les verrines. 5. Dans un saladier, blanchissez les jaunes avec 100g de sucre. 6. Ajoutez le mascarpone et mélangez jusqu’à obtention d’une crème. 7. Montez les blancs d’œufs en neige. 8. Incorporez-les à la préparation au mascarpone. 9. Versez une couche de préparation dans les verrines, sur la couche de biscuit. 10. Ajoutez une couche de kiwis en tranche. 11. Puis mettre la préparation au mascarpone 12. Laissez au refrigerateur pendant 4 heures.
41 | National Innovation Challenge 2017
Kiwi Flambé with Kiwi Colada Le Palmier Restaurant Serves: 2 Preparation time: 15mins Ingredients
Method
•
50gms Butter
1. Put 50g of butter in a pan.
•
3 tbsp Sugar
•
2 Kiwis
•
2 Pineapples
•
2 melons
•
2 Rhum for flambé
•
Vanilla essence.
2. Add 3 tbsp of sugar and all the fruits. Mix it for 5mins. 3. Add vanilla essence and flambé with Rhum. Kiwi Colada 1. Blend dark rhum, 30ml coconut cream, fresh pineapples, 2 kiwis. 2. The kiwi colada is ready. 3. Garnish with kiwi flowers.
National Innovation Challenge 2017 | 42
Heaven Dream’s Venison Steak with Sweet & Sour Jackfruit Kiwi Heaven Dreams Family Resto Serves: 1 Preparation time: 1hr15mins Ingredients
Method
•
500g Venison fillets
•
Fresh parsley
1. Cut the venison into steaks.
•
Fresh mint
•
2 Garlic gloves
•
2 tbsp Steak sauce
•
1 Chili pepper
•
300g Jackfruit
•
½ cup Dried grapes
•
100g Cashew nut
•
50g Corn flour
•
3 Kiwi
•
¼ Pineapple
•
1 Green pepper
•
1 Red pepper
•
2 cups Sweet and sour sauce
2. Mix 1 cup of chopped parsley, 1 cup of chopped mint, 2 chopped garlic gloves, 2 tablespoons of steak sauce, and 1 chopped chili in a bowl. 3. Marinate the venison steaks in the mixture and keep it in the refrigerator for 1 hour. 4. Grill the venison steaks. 5. Add chopped red pepper, dried grapes, chopped green pepper, chopped kiwi, crushed cashew nuts, corn flour and water according to the texture desired and leave it to cook for 5 to 10 minutes. 6. Add the sweet and sour sauce. 7. Best served hot.
43 | National Innovation Challenge 2017
Grave de Marlin à la Betterave et sa Mousseline de Kiwi La Bonne Chute Serves: 10 Preparation time: 1hr15mins Ingrédients
Méthode
•
1kg Marlin
1. Découpez le marlin en bar pour une meilleure présentation.
•
500g Betterave
•
150g Gros Sel
•
2 Citrons
•
10g Poivre
•
3 Kiwis
•
300ml Crème Fraîche
4. Laissez au frigo minimum 6 heures.
•
10g Sel fin
•
80g Sucre
Pour la mousseline de kiwi : 1. Dans un mixeur, mélangez la crème fraiche, la chair de kiwi, le sel et le poivre.
2. Râpez la betterave finement. Dans un bol, mélangez le sucre, le gros sel et un zeste de citron avec la betterave râpée. 3. Recouvrez le marlin avec le mélange et enroulez dans du film en plastique.
2. Mélangez jusqu’à ce que ce soit ferme et lisse. 3. Enlevez la marinade et faites des fines tranches de marlin toute rose, intercalez de tranches de kiwi, accompagné avec sa mousseline de kiwi toute fraîche.
National Innovation Challenge 2017 | 44
Tartare de Kiwi, Saumon fumé aux gelée de Kiwi, Crevettes pochées et émulsion Lait Gingembre Frenchie Café Serves: 1 Preparation time: 20mins Ingrédients
Méthode
•
3 Kiwis
1. Épluchez et découpez les kiwis.
•
1 Pomme granny
•
70g Crevettes
•
1 Avocat mur
•
Sel et Poivre – Selon gout
•
Huile d’olive
•
2 Feuilles de gelatine
•
100g Saumon fumé
•
1 Bouquet garni
•
Menthe hachée
•
Coriandre hachée
•
1 c.à.c de jus de citron
•
100ml Lait
•
Patte de gingembre
•
50g Sucre
2. Épluchez et découpez la pomme. 3. Émincez la menthe et le coriandre et ajoutez au kiwi. 4. Réservez au frais dans un saladier. Pour le guacamole: 1. Épluchez l’avocat et écrasez a l’aide d’un mixer. Ajoutez l’huile d’olive, sel, poivre et jus de citron. 2 . Pour les crevettes, mettez le bouquet garni dans une casserole d’eau chaud et une moitié de citron jaune, sel et poivre. 3. À l'ébulition, pochez les crevettes pendant 2mins et retirez pour laisser refroidir. 4. Pour l’emulsion de gingembre: porter à ébullition 100g de lait, ajoutez le gingembre et le sucre. 5. Retirez du feu et laissez refroidir au congélateur. 6. Pour la gelée: epluchez 1 kiwi et retirez la partie blanche et les graines. 7. Écrasez le kiwi à l’aide d’un mixer après avoir ajoutez un peu d’eau. 8. Ajoutez une feuille de gélatine qui a était trempé dans de l’eau froide. 9. Pour le dressage: à l’aide d’une emporte pièce, dressez trois cercle de tartare de kiwi.
45 | National Innovation Challenge 2017
10. Superposez les saumons fumés et les crevettes pochées. 11. Découpez deux morceaux de gelée de kiwi et dressez dans l’assiette. 12. À l’aide d’un hand mixer, émulsionnez le lait gingembre. 13. Puis ajoutez sur les crevettes. Décorez avec quelque herbes fraiches.
National Innovation Challenge 2017 | 46
Stuffed Chicken with Kiwi & Resmi Prawn with Kiwi Sauce
5th
place
Thali & Spice Restaurant Serves: 1 Preparation time: 1hr Soft stuffed chicken with kiwi Ingredients
Method
•
300g Chicken
•
1 pinch of Black pepper
•
Few coriander leaves
1. Clean and prepare the chicken. Mince the chicken, add salt, green chopped chilies, ginger, cheese, chat masala, green cardamon and coriander leaves.
•
1pc Green chilli
•
½ tsp Ginger
•
1 Garlic clove
•
Cheddar cheese
•
2 pcs Green cardamon
•
1 tbsp Chat masala
•
4 Kiwis
•
Salt and pepper to taste
2. Mix all ingredients together. 3. Peel the kiwi. 4. Stuff the chicken with kiwi, wrap in aluminum foil and cook in pressure cooker for 15 mins. 5. Remove the chicken from aluminum foil. 6. Cut the chicken in slices and garnish.
Resmi Prawn with Kiwi Sauce •
5 pcs King prawns
•
3 tbsp thick Curd
•
½ tsp Green cardamom powder
•
Pepper & salt to taste
•
1 pcs Green chili
•
Coriander leaves
•
1 Garlic clove
•
½ tsp Ginger
•
1 pinch Nutmeg powder
•
1 pinch Cinnamon powder
•
2 tbsp Cooking cream
•
1 tbsp Cheese
•
1 tbsp Butter
•
2 Kiwi
•
½cup Sugar
•
1 tbsp Lemon juice
1. Clean and wash the prawns. Add ginger & garlic paste, lemon juice and salt. 2. Add thick curd, cooking cream, pepper, cardamon powder, nutmeg powder and mix together until a cream sauce is obtained. 3. Add prawns to the cream sauce. 4. Put the prawns in a skewer stick and roast the prawns in clay oven for 8-10mins. 5. Remove the prawns from the skewer and garnish with caramel sugar.
47 | National Innovation Challenge 2017
National Innovation Challenge 2017 | 48
Chicken Kebab & Garlic sauce with Maple syrup Kebab Island Ltd Serves: 6-8 Preparation time: 30mins Ingredients
Method
Chicken kebab Marinade •
1 tbsp of Aniseed powder
1. In a deep large bowl, mix, with a wooden spoon the aniseed powder, coriander powder, red chilli powder and sweet paprika
•
1 tbsp of Coriander powder
•
1 tsp of Red chilli powder
2. Add garlic, salt and water.
•
1 tsp of Sweet paprika
•
3 fresh Garlic cloves, peeled and crushed
•
1 tsp of Dry rosemary;
•
1 tsp of Dry parsley
•
1 pinch of thyme
•
1/4 cup of Vegetable oil, warm in
3. Mix thoroughly until you obtain a paste. Add dry rosemary, dry parsley and thyme. Continue mixing. 4. Finally add the warm oil and leave aside for 15 minutes.
microwave for 1 minute only. •
1/3 cup of Cold water.
Kebab grill •
4 or 5 White chicken breast without skin
•
Spices
•
Greek yogurt
•
Mauritian yogurt
•
Green or dry chillies
•
1 Wooden spatula
•
1 Large bowl
•
1 Skillet
•
1 Counter grill
•
1 deep pan
49 | National Innovation Challenge 2017
Chicken Kebab Ingredients
Methods
•
1. Cut the chicken in length, and place in a cookie tray.
• • •
5-6 chicken breasts washed and paper towel dried 1/2 tbsp Greek yoghurt 1 Garlic clove 1 tbsp Grapeseed or light olive oil
2. Mix the Greek yoghurt with the oil, add some salt to taste. 3. Pour the yoghurt on top of the chicken, then add chicken kebab marinade. 4. Use your fingers to thoroughly mix the sauce into each chicken stripe. 5. The chicken should give by now a reddish color. 6. Let the chicken kebab soak or rest for 20 - 30 minutes.
Method of cooking: Pan grilling on oven top (12-15 mins) 1. Place the pan on low heat. 2. Wait 1 or 2 minutes until pan is hot, (Note that each oven heat differs), then place delicately the chicken kebab stripes one by one, turning regularly until the chicken is tender and cooked, and has a brown color. 3. Do not add oil or water. 4. You must repeat the same action until you finish grilling all the chicken. Lait Caillé Garlic Sauce Ingredients •
1 cup Lait Caillé, unsweetened
•
6 garlic cloves, peeled
•
1 pinch of mix herbs or a few mint leaves
•
¼ cucumber, peeled
•
A pinch of salt
•
3-4 drops of Maple syrup (optional)
Method 1. In a blender, blend the garlic, salt and cucumber. (Do not add water). Add to the yogurt, then mix with a wooden spoon until smooth. Add the maple syrup and mix again. 2. Pour in a small bowl and garnish with the herbs or mint leaves. 3. Serve on top of the chicken kebab, add fries by the side and green salad. Enjoy with either homemade garlic bread or plain pita bread, with a little Mauritian homemade pimento paste.
Serve with: Garlic bread, French fries, Green salad and our mouth watering Mauritian pimento paste
National Innovation Challenge 2017 | 50
Verrine Acidulée de Fromage Frais, Kiwi, Saumon et Avocat Roots Serves: 2 Preparation time: 2hr15mins Ingrédients
Méthode
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2 c.à.c de Sour cream
1. Mettez 2 cuillères à café de sour cream au fond d’un verre.
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Ciboulettes
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100gms Saumon fumé
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1 Kiwi gold
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1 Kiwi green
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1 Avocat
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20cl Crème pour faire de la
5. Coupez le saumon fumé en lamelles et rajoutez au verre.
crème chantilly
6. Écrasez l’avocat, ajoutez une pincée de sel et un filet de jus de citron.
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1 Citron
2. Émincez la ciboulette et mélangez au sour cream. 3. Réservez au frais. 4. Coupez le kiwi gold en petits cubes et rajoutez au verre.
7. Rajoutez la purée au verre ainsi que le kiwi vert coupez en petits cubes. 8. Faîtes monter la crème chantilly avec du jus de citron et une pincée de sel. 9. Rajoutez un zeste de citron et placez dans le verre. 10. Réservez au frais pendant 2 heures.
51 | National Innovation Challenge 2017
National Innovation Challenge 2017 | 51