Chef Hasan Cuisine

  *Salmon with Caramelised Parsnip Purée, Stewed Parsnip, Gnocchi & Chorizo Oil* *For the Salmon:* - 4 salmon fillets (about 150g each) - Salt and pepper, to taste - 2 tbsp olive oil - 1 lemon, sliced *For the Caramelised Parsnip Purée:* - 4 large parsnips, peeled and chopped - 2 tbsp butter - 1 tbsp brown sugar - 1/2 cup heavy cream - Salt and pepper, to taste *For the Stewed Parsnip:* - 2 large parsnips, peeled and chopped - 1 onion, chopped - 1 cup chicken broth - 1 tbsp butter - Salt and pepper, to taste *For the Gnocchi:* - 1 cup all-purpose flour - 1 cup cooked potato, mashed - 1 egg, beaten - Salt, to taste *For the Chorizo Oil:* - 1/2 cup chorizo, sliced - 1/2 cup olive oil *Instructions:* 1. *Salmon:* Season salmon with salt and pepper. Heat olive oil in a pan and sear salmon for 3-4 minutes per side. Serve with lemon slices. 2. *Caramelised Parsnip Purée:* Cook parsnips in boiling water until tender. In a pan, caramelise butter and sugar, then add cooked parsnips, hea...

 Pan-Seared Salmon Stacked on Quinoa, Creamy Avocado, Cherry Tomatoes, Mango Salsa & Micro Greens over Lemon Butter Sauce:- *Servings: 1* *Ingredients:* For the Salmon: - 1 salmon fillet (6 oz) - Salt and pepper, to taste - 1 tsp olive oil For the Quinoa: - 1/2 cup cooked quinoa - 1/2 tsp lemon juice - Salt, to taste For the Mango Salsa: - 1/2 mango, diced - 1/4 cup red onion, diced - 1/4 cup cilantro, chopped - 1 tbsp lime juice - Salt, to taste For the Lemon Butter Sauce: - 2 tbsp unsalted butter - 1 tbsp lemon juice - 1 tsp garlic, minced - Salt and pepper, to taste For Assembly: - 1/2 avocado, sliced - 1/4 cup cherry tomatoes, halved - Micro greens, for garnish *Instructions:* 1. *Prepare the Mango Salsa:* Mix mango, red onion, cilantro, and lime juice in a bowl. Season with salt to taste. 2. *Cook the Quinoa:* Cook quinoa according to package instructions. Mix in lemon juice and salt. 3. *Pan-Seared Salmon:* Season salmon with salt and pepper. Heat olive oil in a pan over ...

 Lemongrass Grilled Poached Shrimp with Mango Cream & Chili Thread Garnish:- *For the Shrimp:* - 12 large prawns, peeled and deveined - 2 stalks lemongrass, bruised - 2 cloves garlic, minced - 1 tsp grated ginger - 2 tbsp fish sauce - 1 tbsp lime juice - 1 tsp sugar - Salt and pepper, to taste *For the Mango Cream:* - 1 ripe mango, pureed - 1/2 cup coconut cream - 1 tbsp honey - 1 tsp lime juice - Salt, to taste *For the Chili Thread Garnish:* - 1-2 red chilies, thinly sliced - Vegetable oil, for frying *Instructions:* 1. Marinate shrimp with lemongrass, garlic, ginger, fish sauce, lime juice, sugar, salt, and pepper. Grill or poach until cooked. 2. Mix mango puree, coconut cream, honey, and lime juice for the Mango Cream. Season with salt. 3. Fry chili slices until crispy for the Chili Thread Garnish. 4. Serve grilled shrimp with Mango Cream and garnish with Chili Thread.

 Chicken Wings with BBQ Sauce:- Ingredients: - 1 kg chicken wings - 1 cup BBQ sauce (store-bought or homemade) - 2 tbsp olive oil - 1 tsp garlic powder - 1 tsp paprika - Salt and pepper to taste - Fresh cilantro or spring onions for garnish Instructions: 1. Preheat oven to 200°C (400°F). 2. Clean and pat dry the chicken wings. 3. Mix olive oil, garlic powder, paprika, salt, and pepper in a bowl. 4. Toss the chicken wings in the mixture until they're coated. 5. Bake for 30-35 minutes or until crispy. 6. Toss the baked wings in BBQ sauce until coated. 7. Garnish with cilantro or spring onions.