Taste of Kiwi recipes (National Innovation Challenge 2017)

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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

2 c.à.c de Sour cream

1. Mettez 2 cuillères à café de sour cream au fond d’un verre.

Ciboulettes

100gms Saumon fumé

1 Kiwi gold

1 Kiwi green

1 Avocat

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.

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




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