METHOD
Chef Buddika Waduge Renaissance Dubai Hotel
SERVES 4
CAJUN SPICE TUNA WITH COUSCOUS RAITA: Marinate the tuna with the spices, salt, pepper and lemon juice. Sear the tuna in a pan and allow to rest.
SAVOURY BISCUIT: Grind the biscuits then mix with soft butter. Add the paprika. Place into a tray sheet ¼ cm thick. Place in a chiller to harden the butter.
Mix the couscous with the prepared MAGGI® chicken stock as per manu facturer’s instructions. Season to taste. Keep it aside to cool down. Add the plain yoghurt and other ingredients and mix well.
Garnish with coriander leaves and crispy bread stick. Assemble and present the dish as shown in opposite picture.
INGREDIENTS CAJUN SPICE TUNA WITH COUSCOUS RAITA 400g tuna 1tbsp cajun spices 1tbsp lemon juice 50g couscous 2tbsp plain yoghurt 50ml MAGGI® chicken stock powder (prepared)
ASPARAGUS PANNA COTTA 300g asparagus 150ml NESTLÉ® sterilised cream 1tbsp agar agar seasoning to taste SAVOURY BISCUIT 100g savoury biscuit
1tbsp tomato
1tbsp butter
1tbsp cucumber
5g paprika
1tbsp onion
seasoning to taste
1tsp coriander
TOMATO ORANGE CHILLED SOUP: In a saucepan, add the MAGGI® peeled, diced tomatoes and orange juice, bring to a boil. Add the star anise and simmer. Once done, remove the star anise and blend the soup. Add the NESTLÉ® sterilised cream and season to taste. ASPARAGUS PANNA COTTA: Blanch the asparagus then puree to make the mousse. Add the NESTLÉ® sterilised cream and agar agar, season to taste. Fill into *).%%/)'0*H()+&#%.)6&'2)!+&#9)3+7)*#.) refrigerate for at least one hour.
seasoning to taste TOMATO ORANGE CHILLED SOUP 100g MAGGI® peeled, diced tomatoes 150ml orange juice 2pc star anise 15ml NESTLÉ® sterilised cream seasoning to taste
15
Maggi Masters Menu KAY.indd 15
10/7/10 10:09 PM