Delicious (A food magazine)

Delicious Culinary Magazine

October 2023

WORLD’S BEST RECIPES

TOP 3

Gordon Ramsay Recipes

TOP 3

Recommended Restaurant

Fresh & Flavorful

Vegan Friendly Recipes

FEAST YOUR SENSES

Culinary Adventures Await!

Contents 01 - 03

Recommeded Restaurants

04 - 06

Gordon Ramsay’s Famous Recipes

07 - 08

Vegan Recipe

11 - 14 Summer Drinks

01

Locavore (Bali)

Locavore in Bali is a highly acclaimed and pioneering restaurant known for its dedication to sourcing and showcasing locally grown, sustainable, and seasonal ingredients.

Located in the picturesque town of Ubud, Bali, Locavore enjoys a serene setting amidst lush tropical landscapes, offering guests a tranquil and visually pleasing dining environment.

Locavore's concept is centered around "locavorism," a food movement that emphasizes using ingredients sourced from the immediate surroundings. The restaurant's commitment to this philosophy is evident in every aspect of its operation, from the sourcing of ingredients to the menu creation.

The restaurant offers a contemporary and innovative take on Indonesian and Balinese cuisine, incorporating modern cooking techniques and international influences.

Plataran 02 Dharmawangsa (Jakarta)

Plataran Dharmawangsa is situated in the upscale Dharmawangsa area of South Jakarta, a prime location that offers a serene escape from the city's hustle and bustle. The restaurant is housed within a beautiful, well-maintained garden setting, providing an oasis of calm in the heart of the metropolis.

This restaurant is known for its diverse and exquisite menu, offering a fusion of Indonesian and international cuisine.

The restaurant's setting is one of its key attractions. The lush garden surroundings, complete with tranquil ponds, pathways, and beautiful Balinese-style architecture, create an atmosphere of natural beauty and relaxation. The outdoor seating is particularly popular, allowing diners to enjoy their meals amid the refreshing greenery.

In summary, Plataran Dharmawangsa in Jakarta is a destination for those seeking a culinary journey through Indonesian and international flavors in a serene, garden-like ambiance.

03

Sate Khas Senayan (Multiple Locations)

Sate Khas Senayan has a presence in various cities throughout Indonesia, making it easily accessible to both locals and tourists. You can find branches in Jakarta, as well as in other urban centers, which is convenient for those looking to explore the diverse flavors of Indonesian cuisine.

Sate Khas Senayan specializes in Indonesian street food, with a primary focus on satay. Satay, a beloved and iconic Indonesian dish, consists of skewered and grilled meat,

typically served with a rich and flavorful peanut sauce, accompanied by rice cakes, and often complemented with lontong (rice cake), vegetables, and condiments.

One of the restaurant's strengths lies in its wide range of satay options. Customers can choose from various meats such as chicken, beef, lamb, and even seafood, each marinated and grilled to perfection. This variety allows patrons to experience the diversity of Indonesian culinary traditions.

04 Instructions: 1. Sear the Beef Season the beef fillets with salt and pepper.

Heat a skillet with some olive oil over high heat. Sear each fillet for about 1-2 minutes on each side until nicely browned.

Remove the fillets from the skillet and let them cool.

2. Prepare the Mushroom Duxelles In the same skillet, add a bit more olive oil and sauté the onions and garlic until softened.

Add the chopped mushrooms and cook until they release their moisture and it evaporates. Season with salt and pepper.

Let the mushroom mixture cool.

3. Assemble the Beef Wellington On a clean surface, lay out a sheet of plastic wrap.

Place a slice of prosciutto or ham on the plastic wrap.

Spread a thin layer of Dijon mustard over each beef fillet, then place each fillet on top of a slice of prosciutto.

Go�don Ramsay Beef We�ington Recipe

Ingredients:

4 beef fillet steaks (about 6-8 ounces each) 4 sheets of puff pastry (store-bought) 1 pound of mushrooms (any type), finely chopped 2 cloves of garlic, minced 1 small onion, finely chopped 1-2 tablespoons of olive oil Salt and pepper, to taste 2 tablespoons of Dijon mustard 4 slices of prosciutto or thinly sliced ham 1 egg, beaten (for egg wash)

4. Wrap in Puff Pastry: Spoon a portion of the mushroom duxelles over the fillet.

Carefully wrap the prosciutto and mushrooms around the fillet.

Wrap the plastic wrap around the beef, shaping it into a tight cylinder. Twist the ends to secure. Repeat for each fillet.

Refrigerate for about 20-30 minutes to firm up the shape.

5. Preheat and Assemble: Preheat your oven to 400°F (200°C).

Roll out the puff pastry sheets on a lightly floured surface.

Unwrap the beef from the plastic wrap and place it in the center of the puff pastry. Fold the pastry around the beef and seal the edges.

6. Bake: Place the wrapped beef Wellingtons seam side down on a baking sheet lined with parchment paper.

Brush the pastry with the beaten egg for a golden finish.

Bake in the preheated oven for about 25-30 minutes or until the pastry is golden brown and the internal temperature of the beef reaches your desired level of doneness (use a meat thermometer for accuracy).

Rest and Serve: Allow the Beef Wellington to rest for a few minutes before slicing and serving.

05

Go�don Ramsay Creamy Scrambled Egg Recipe Ingredients: 4 large eggs 1-2 tablespoons of butter Salt and pepper to taste Optional: a dash of milk or cream for extra creaminess

Instructions: 1. Crack and Beat the Eggs: Crack the eggs into a bowl. Season with a pinch of salt and a dash of pepper. If you prefer creamier eggs, you can add a small amount of milk or cream at this stage.

Beat the eggs with a fork or a whisk until the yolks and whites are well combined.

2. Preheat and Prepare the Pan: Heat a non-stick skillet over medium-low heat. Add the butter and let it melt. Ensure the heat is low to prevent the eggs from overcooking.

3. Cook the Eggs Slowly: Pour the beaten eggs into the skillet with the melted butter. Let them sit undisturbed for a few moments until you start to see the edges set. Then, using a spatula, gently stir and fold the eggs from the outside towards the center.

4. Continuously Stir: Keep stirring and folding the eggs gently but continuously. The key to creamy scrambled eggs is to stir frequently and slowly, ensuring even cooking.

5. Remove from Heat While Slightly Runny: As the eggs begin to come together but are still slightly runny, remove the pan from the heat.

The residual heat will continue to cook the eggs and make them creamy without overcooking.

6. Serve Immediately: Plate the scrambled eggs while they are still slightly soft and creamy. They will continue to firm up a bit as they cool, so serving them slightly undercooked is ideal for a creamy texture.

7. Optional Garnishes: You can garnish the scrambled eggs with fresh herbs, chives, or a sprinkle of grated cheese for added flavor.

06 Go�don Ramsay Beef Sho�t Rib� Ingredients: 2-3 pounds of beef short ribs Salt and pepper to taste 2 tablespoons of olive oil 1 onion, finely chopped 2 carrots, diced 2 celery stalks, diced 3-4 garlic cloves, minced 2 tablespoons of tomato paste 1 cup red wine (such as Cabernet Sauvignon) 2 cups beef broth 2-3 sprigs of fresh thyme (or 1 teaspoon dried thyme) 2 bay leaves 1-2 tablespoons of all-purpose flour (for thickening, if needed) Chopped fresh parsley for garnish (optional)

3. Saute the Vegetables: Add the chopped onion, carrots, celery, and minced garlic to the pot. Saute for about 5-7 minutes until the vegetables start to soften.

4. Add Tomato Paste and Deglaze: Stir in the tomato paste and cook for a few minutes to remove the raw taste.

Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let it simmer for a few minutes to reduce slightly.

Instructions:

5. Add Broth and Seasonings: Pour in the beef broth and add the thyme and bay leaves.

Place the seared beef short ribs back into the pot. Make sure the liquid covers most of the ribs.

If needed, add more beef broth.

Cover the pot with a lid or aluminum foil.

1. Preheat and Season: Preheat your oven to 325°F (163°C).

Season the beef short ribs with salt and pepper on all sides.

6. Braise in the Oven: Transfer the pot to the preheated oven and braise for about 2.5 to 3 hours or until the meat is fork-tender and falling off the bone.

2. Sear the Ribs: Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat.

Sear the short ribs on all sides until they are well-browned.

7.Serve: Remove the bay leaves and thyme sprigs.

Serve the beef short ribs over mashed potatoes, polenta, or a bed of vegetables.

Garnish with chopped fresh parsley if desired.

07 VEGAN FRIENDLY RECIPE :

Black Bean Taco Ingredients: For the Black Bean Filling: 2 cans (15 ounces each) of black beans, drained and rinsed 1 small onion, finely chopped 2 cloves of garlic, minced 1 red bell pepper, diced 1 teaspoon ground cumin 1 teaspoon chili powder Salt and pepper, to taste 1 tablespoon olive oil

For Assembling Tacos: 8 small tortillas (corn or flour) Your choice of toppings: shredded lettuce, diced tomatoes, diced avocado or guacamole, vegan sour cream, chopped cilantro, hot sauce, and lime wedges

Instructions: 1. Prepare the Black Bean Filling: In a large skillet, heat the olive oil over medium heat.

Add the chopped onion and garlic, and sauté for about 2-3 minutes until they become fragrant and slightly translucent.

Add the diced red bell pepper and continue to cook for another 2-3 minutes until the pepper softens.

2. Add the Black Beans and Spices: Add the drained and rinsed black beans to the skillet. Stir in the ground cumin, chili powder, salt, and pepper.

Cook for an additional 3-4 minutes, allowing the beans to heat through and absorb the flavors.

3. Assemble the Tacos: Spoon the black bean mixture into the warmed tortillas.

Serve the tacos with lime wedges for squeezing fresh lime juice over the top.

08 VEGAN FRIENDLY RECIPE :

Chickpea Curry Ingredients: 2 cans (15 ounces each) of chickpeas, drained and rinsed 1 onion, finely chopped 3 cloves of garlic, minced 1-inch piece of fresh ginger, grated 1 can (14 ounces) of diced tomatoes 1 can (13.5 ounces) of coconut milk 1-2 tablespoons of vegetable oil 2 tablespoons of curry powder 1 teaspoon of ground cumin 1 teaspoon of ground coriander 1/2 teaspoon of turmeric 1/2 teaspoon of cayenne pepper (adjust to your preferred level of spiciness) Salt and pepper, to taste Fresh cilantro, chopped (for garnish, optional) Cooked rice or naan bread (for serving)

Instructions: 1. Sauté the Aromatics: Heat the vegetable oil in a large skillet or pan over medium heat.

Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.

2. Add Garlic and Ginger: Add the minced garlic and grated ginger to the pan. Sauté for another 1-2 minutes until fragrant.

3. Simmer and Cook: Reduce the heat to low and let the curry simmer for 10-15 minutes, allowing the flavors to meld and the chickpeas to absorb the sauce.

4. Adjust Seasoning: Taste and adjust the seasoning, adding more salt, pepper, or spices as needed.

5. Serve: Serve the vegan chickpea curry over cooked rice or with naan bread.

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99

Chocolate De�ert Compilation

11

Refreshing Summer Drinks

Ingredients: 4-6 large lemons 1 cup of granulated sugar (adjust to taste) 6 cups of cold water Ice cubes

Instructions: 1. Squeeze the Lemons: Roll the lemons on a countertop to make them juicier.

Cut the lemons in half and use a juicer or your hands to extract the lemon juice. You'll need about 1 to 1.5 cups of fresh lemon juice.

2. Make the Lemonade Base: In a large pitcher, combine the freshly squeezed lemon juice and 1 cup of granulated sugar.

3. Dissolve the Sugar: Add 1-2 cups of cold water to the pitcher, and stir until the sugar is completely dissolved.

4. Add More Water: Pour in the remaining 4-5 cups of cold water and stir to combine. You can adjust the water to your preferred level of tartness and sweetness.

5.Chill and Serve: Refrigerate the lemonade for at least 30 minutes to allow the flavors to meld and for it to become nicely chilled.

Pink Lemonade 6. Serve: Fill glasses with ice cubes, pour the lemonade over the ice, and garnish with a lemon slice if desired.

Enjoy: Serve your simplified homemade lemonade and enjoy its refreshing, tangy, and sweet flavors.

12

Refreshing Summer Drinks

Ingredients: 1 cup of fresh or frozen pineapple chunks 1 cup of coconut milk (canned or from a carton) 1/2 cup of plain or vanilla yogurt (or a dairy-free alternative for a fully vegan option) 1-2 tablespoons of honey or agave nectar (adjust to taste) Ice cubes (optional, for extra thickness) Fresh mint leaves or a pineapple slice for garnish (optional)

Instructions: 1. Prepare the Ingredients: If using fresh pineapple, peel and chop it into chunks. If using frozen pineapple, it's ready to go.

2. Blend: In a blender, combine the pineapple chunks, coconut milk, yogurt, and sweetener (honey or agave nectar).

If you want a thicker smoothie, you can add a handful of ice cubes.

3. Blend Until Smooth: Blend all the ingredients until you achieve a smooth and creamy consistency. This should take about 1-2 minutes.

Pineapple Coconut Smoothie 4. Serve: Pour the pineapple coconut smoothie into glasses.

Garnish with a fresh mint sprig or a pineapple slice if you like.

13

Refreshing Summer Drinks

Ingredients: 1 cup dried hibiscus flowers (Jamaica) 8 cups of water 1/2 to 1 cup of granulated sugar (adjust to taste) Ice cubes Lime slices or wedges for garnish (optional)

Instructions: 1. Rinse the Hibiscus Flowers: Give the dried hibiscus flowers a quick rinse under cold water to remove any dust or debris.

2. Boil the Water: In a large pot, bring 8 cups of water to a boil.

3. Steep the Hibiscus Flowers: Add the rinsed hibiscus flowers to the boiling water.

Reduce the heat to low and let the flowers simmer for about 10 minutes.

4. Sweeten the Tea: Remove the pot from the heat and stir in your desired amount of sugar. Start with 1/2 cup and adjust to taste. Stir until the sugar is fully dissolved.

Allow the tea to cool to room temperature.

5. Strain and Chill: Strain the hibiscus tea through a fine-mesh strainer into a pitcher, removing the hibiscus flowers.

Refrigerate the tea until it's well chilled. This usually takes about 2 hours.

Hibiscus Iced Tea

6. Serve:

Fill glasses with ice cubes and pour the hibiscus iced tea over the ice.

Garnish with lime slices or wedges for an extra burst of flavor, if desired.

14

Refreshing Summer Drinks

Ingredients: 1 cucumber, sliced 2 limes, juiced Sparkling water (club soda or seltzer) Ice cubes Fresh mint leaves for garnish (optional)

Instructions: 1. Prepare the Cucumber: Wash the cucumber and slice it into thin rounds.

You can leave the skin on for added flavor.

2. Juice the Limes: Cut the limes in half and juice them to extract the fresh lime juice.

3. Assemble the Drink: Fill a glass with ice cubes.

Add a few cucumber slices to the glass.

4. Add Lime Juice: Squeeze the juice of half a lime into the glass.

5. Top with Sparkling Water: Pour sparkling water (club soda or seltzer) into the glass to your desired level, usually filling it to the top.

6. Stir Gently: Give the ingredients a gentle stir to combine the cucumber, lime, and sparkling water.

Cucumber Lime Sparkling Water 7. Garnish (Optional): If you like, garnish the drink with a sprig of fresh mint or additional cucumber slices.

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Gri�ed Chicken

"Savor the irresistible, smoky aroma and tender juiciness of our expertly grilled chicken.

Every bite is a culinary journey through layers of perfectly seasoned, flame-kissed flavor that will leave your taste buds craving more."

"Indulge in the ultimate chocolate lover's fantasy with our decadent chocolate cake.

Rich, moist, and sinfully delicious, each bite is a symphony of velvety cocoa and luscious layers that will transport your taste buds to chocolate paradise."

“Dive into a world of flavors, expert tips, and culinary stories that will leave you craving more.

Get ready to embark on a gastronomic journey with Delicious"

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