Tag: mango

Thai mango dessert – Gordon Ramsay’s version

An exotic and fragrant recipe, this mango dessert is inspired by the flavors of Thai cuisine, in particular Mango sticky rice.

In this mango dessert I wanted to bring back the typical combinations of this gastronomic culture, such as the sweetness of exotic fruits and the intense flavor of coconut, the bitter note of sesame seeds and the full taste of cashews. And instead of rice I gave myself a poetic license by whipping the cream with a few drops of coconut extract.

Finally, I added a chewable and crunchy part with an accompanying cracker, made with seeds and coconut sugar.

This mango dessert, together withQuinoa salad and at millet croquettes, is one of the 3 pantry recipes designed for I open the pantry and cook by chef Andrea Samà, chef instructor of Glion Institute of Higher Education, an international Swiss school offering bachelor's and master's degrees in hospitality management.

If you are curious to discover all the recipes we have learned from Glion's chef instructor, download the FREE EBOOK, full of tips, practical tips and delicious recipes. CLICK HERE FOR THE FREE DOWNLOAD.

post made in collaboration with Glion – Sommet

INGREDIENTS FOR 4 PORTIONS

WHAT

100 g canned mango
150 ml of liquid cream
a few drops of coconut essence
powdered sugar to taste
a bunch of basil

for the seed crackers

10 g of flax seeds
20 g of sesame seeds
20 g of chopped cashew nuts
50 g of coconut sugar
1 tablespoon of honey
1 g of Maldon salt

HOW TO PREPARE MANGO CAKE

I drained the mango from its syrup which I transferred to a saucepan and brought to a boil for a few minutes. I removed from the heat and added a bunch of basil leaves. I left to infuse for about 30 minutes.

In the meantime, I whipped apart the firm cream with a little icing sugar and a few drops of coconut essence, transferred it to a piping bag and placed it in the refrigerator until serving time.

HOW TO PREPARE SEED CRACKERS

I toasted the seeds and chopped cashew nuts in a pan for a few minutes, then I also added the sugar, honey and salt, mixing with the help of a spatula and letting the mixture dry.

I poured it onto a sheet of baking paper, covered it with another sheet and rolled out the wafer with a rolling pin, up to a thickness of 2 or 3 millimeters. Once cooled, I made small triangles from the plate that I used to decorate my mango cake.

I served the sliced mango with coconut cream and decorated with basil leaves and seed cracker triangles.

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AT SCHOOL WITH I OPEN THE PANTRY AND COOKING AND GLION INSTITUTE

This recipe is also the result of the small training course in which I participated with the Apro la Dispensa e Cucino team, in a digital and social campaign that aims to share the reality of Glion and its high-level educational offer in the panorama of 'hospitality management.

Part of the group Sommet Education, together with Les Roches, Invictus Group and the École Ducasse school of culinary and pastry art, Glion follows the Swiss model of education in hospitality management, combining practical cooking and hotel service activities with theoretical courses, management and professional internships.

The campus restaurants offer excellent gourmet cuisine accompanied by splendid panoramic views and are home to practical teaching. The restaurants not only offer quality food to the public, but are also an excellent opportunity for Glion's students to acquire impeccable hands-on training, under the supervision of experienced and recognized chefs around the world, including several award winners. Meilleur Ouvrier de France, the prestigious title awarded to the best craftsmen in France, and Best Sommelier of Switzerland.

Black Rice Goat Cheese Salad with Mango and Sweet Pointed Pepper by Gordon Ramsay

Black rice cooked in homemade broth, topped with goat cheese (or your favourite cheese), mango and sweet pointed pepper with a simple dressing made with red wine vinegar, date syrup and avocado oil, for a delicious, healthy, flavourful, and gluten free Fall meal! You can serve this as a side along with some grilled meat or fish.

	Dressing
200 g Black rice 400 ml Homemade broth(I used beef broth) 1 tbsp Finely chopped coriander 2 Sweet pointed pepper, cut into rings 1/2 Ripe mango, peeled and diced 4×20 g Fresh goat cheese Fresh coriander or parsley leaves	1 Chilli pepper, finely chopped 2 tbsp Red wine vinegar 1 tsp Date syrup (or maple syrup) Red wine sea salt (or regular sea salt) 2 tbsp Avocado oil (or olive oil) 1 tbsp Walnut oil

Bring broth in a medium saucepan to a boil. Add in black rice and cook for about 30 minutes until tender. Drain. Cool completely. Place in a large bowl. Set aside to cool to room-temperature.
For the dressing, place all the ingredients in a jar with a tight-fitting lid and shake well to combine.
Add chopped coriander, sweet pointed pepper rings and mango to the rice. Drizzle with two-thirds of the dressing and toss to combine.
Divide the salad between two plates and top each with 2 goat cheese. Drizzle with the remaining dressing and garnish with fresh coriander or parsley.

Coffee Rubbed Chuck Eye Steak with Mango Salsa / Tomahawk with Lime Cilantro Butter by Gordon Ramsay

Coated in a spiced coffee rub and roasted in oven turns this humble beef cut into something extraordinary. It’s naturally gluten free, low carb and healthy! The spiced coffee rub and lime cilantro butter ensure that this bone-in thick cut Tomahawk ribeye cooks perfect medium rare with lots of flavour.
Spiced coffee rub is an easy way to bring a phenomenal flavour and texture to any cut of meat. The acidity of coffee grounds replicate tannins in wine, which work as perfect complements to both protein and fat. They soften the fat found in meat, making it more tender, juicy and flavourful.

	Mango Salsa	Lime Cilantro Butter
750 g-900 g Boneless chuck eye steak (or Tomahawk steak) 2 tbsp Tallow, melted or olive oil 1 tbsp Hawaaian black lava salt (or sea salt) 2 tbsp Espresso coffee powder 2 tbsp Garlic powder 2 tbsp Smoked paprika 1 tbsp Freshly milled black pepper 1 tbsp Coriander powder 1 tbsp Onion powder 1 tsp Cayenne powder	1 Ripe mango, peeled, pitted, and finely diced 1 Small red onion, finely chopped 2 tsp Jalapeño chilli, finely minced 1 tbsp Fresh spring onion, thinly sliced 2 tbsp Fresh flat parsley or cilantro leaves, chopped 2 tbsp Fresh lime juice Salt and pepper to taste	2 tbsp Cilantro, chopped 50 g Salted Kerrygold butter 1 Lime, zested Large pinch of pepper 1/3 tsp Garlic powder

Combine all spice ingredients to make a rub. Pat the chuck roast dry with kitchen paper, and rub melted tallow or olive oil into the roast. Evenly season the chuck roast with 2 tablespoons of rub. Store the rest of rub in a jar for up to a month. Cover the rubbed roast with plastic wrap and refrigerate at least two hours, but overnight is best.
Put the diced mango, red onion, chilli, spring onion, and parsley or cilantro in a medium bowl. Toss with lime juice. Season to taste.
Mash all the butter ingredients together, then wrap into a sausage shape in clingfilm and chill until ready for use.
Remove the roast from the fridge and let sit 1 hour to come to room temperature, which will help them cook quickly and more evenly.
Preheat oven to 230C/450F and place roast in a roasting pan in a sheet pan and roast for 10 minutes. Reduce heat to 160C/320F, roast approximately 40 minutes until roast reaches an internal temperature of 57C/125F for medium rare doneness.
Allow the chuck roast to rest for 10 minutes before slicing. Serve, sprinkled with a bit of salt flakes and mango salsa. Or cut the chilled butter into discs and serve on top of the rested steak.

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