STARRED RECIPES AND FESTIVE ROYAL TRIPS TO RESTAURANTS IN MONACO
by the Team
MONACO. The festive season in Monaco isn’t complete without a trip to a starred restaurant. With a number of famous venues to choose from across the Principality, each with their own festive feel, there is something for every taste. From classic turkey and all the trimmings on Christmas to the New Year champagne menus and DJs, Monaco is making the festivities the best yet. Christmas comes just once a year so be sure to make ita s spectacular as possible, an event to remember. As for the New Year, the start of 2019 will see the launch of several new a la carte menus, selection of starters and desserts, that got dishes to suit every taste. All that’s left to do is find your favourite! As well as our new a la carte menus, chefs have been busy preparing great-value Lunch & Early Supper menus. Dessert lovers out there are guaranteed to fall for Rose panna cotta with poached rhubarb & pink peppercorn crumble, as well as Mandarin-ripple cheesecake with kumquat compote, served with a sumac & polenta shortbread.
Today Montecarlotimes is happy to offer to our readers some gourmet recipes unveiled by the SBM starred chefs to celebrate the festive season!
LEARN HOW TO PREPARE YOURSELF THE “FOIE GRAS” !
Leave the “foie gras” at room temperature for about 30 minutes. Separate the two lobes and remove the main nerves from each one. Weigh the seasoning very carefully. Place the “foie gras” on a sheet of greaseproof paper, then sprinkle with the seasoning. Place the two lobes one against the other, wrap them in a dish-towel. Keep in a cool place overnight. Bring the chicken stock to the boil, add the “foie gras” and cook for 45 minutes at 80°C. Make a hole at 50°C for semi-cooked “foie gras”, at 60°C for fully-cooked “foie gras”. Allow to rest in the liquid, then set aside to cool. It is recommended to leave the “foie gras” in a cool place for 2 days so that it obtains a perfect texture. Serve with seasonal fruit or vegetables.
CRAB TARTARE
Ingredients for 10 guests:
1.7 kg snow crab shoulder meat – 4 diced tomatoes – 4 avocados – 2 packs finely chopped coriander – 100 g minced ginger – 60 g goji berries – 20 cl olive oil – 4 limes – Salt and pepper –
For the Avocado and green apple emulsion:
1 cucumber – 2 avocados – 1 Granny Smith green apple – 2 limes
Preparation of the Crab Tartare:
Make sure that all cartilage has been removed from the crab meat. Blanch the tomatoes and dice the tomatoes and avocado. Finely chop the coriander. Mince the ginger and the chilli pepper after removing the seeds. Mix everything. Season with salt, pepper, olive oil and lime juice. Place in rings 75 mm high. Slice the scallops into thin fillets. –
Preparation of the Avocado and green apple emulsion – Peel the cucumber and green apple, removing the seeds. Peel the avocado. Mix everything in the blender. Add salt, pepper and lime juice.
SPINACH FILLED RAVIOLI
Ingredients for 4 guests: – 60 g lightly salted churned butter – 1 teaspoon extra virgin olive oil – Pepper – – 1 pinch oregano
Spinach filling – 500 g baby spinach shoots – 50 g bread crumbs – ½ bunch oregano
– ½ bunch basil – Salt and pepper – 25 g grated Parmesan cheese – 50 g ricotta – 2 eggs
Dough (prepare the day before and refrigerate 24 hours before using) – 500 g flour
– 400 g egg yolk
Preparation of the spinach filling
Blanc the spinach leaves in hot water without salt for no more than 30 seconds. Chill immediately in ice water. Squeeze the leaves to remove water. Finely chop the spinach. Place in a mixing bowl. Add Parmesan, bread crumbs, ricotta, 1 egg and chopped oregano. Season and mix.
Preparation of Ravioli (cook at the same time as the vegetables)
Dust the ravioli dough with flour (prepared or bought in advance) – Spread the dough very thinly into a rectangular shape with a rolling pin. Cut the dough into two strips. Dampen the dough with water using a brush. Place the filling on the dough (spheres of filling evenly spaced). Fold the dough strip in two so that the filling is completely covered. Stick the dough together, make the edges even, and cut into ravioli squares. Using the brush, dampen the edges of the ravioli with water again.
Finish by pinching the two outer edges together in the middle to make oval ravioli. Make sure the joints are tight. Cook the ravioli in salted boiling water for about 4 minutes. Finish cooking the ravioli in the vegetable cooking water, serve with permesan and black truffles.
