The increase in temperature isn’t the only indication of summer’s arrival. Summer is also often indicated by the return of friends and loved ones from foreign lands which means an influx of social get-togethers. Inevitably you’ll be hosting some of these get-togethers yourself and to help you impress friends and loved ones this summer, ICE Today has paired up with Pan Pacific Sonargaon to bring to you a guide to preparing a five-star standard meal comprised of six mouthwatering dishes. Let’s dive straight into it!

Appetizers

Beet & Soya Cured Salmon with Sour Cream & Tomato Bhorta:

Beet & Soya Cured Salmon with Sour Cream & Tomato Bhorta

For Cured Salmon
70 g Fresh Chilled Salmon (skin on)
120 ml Beetroot Juice fresh
120 ml Soya Sauce (Kikkoman)
Salt (to taste)
Black Pepper Crushed (to taste)
Soak the fillet of salmon minimum 24 hours

For Sour Cream
40 ml Fresh Whipping Cream
5 ml Lemon Juice

Tomato Bhorta:
5 pcs tomatoes
1 pc sliced onion red (thin)
3 cloves garlic (chopped)
½ stalk Ginger Finely chopped
3 g Coriander Leaves Chopped
1 tbsp mustard oil

Main Course

Lamb/Beef Shank with Smoked Mashed Potato, Lamb Croquette & Pickled Vegetables:

Lamb/Beef Shank with Smoked Mashed Potato, Lamb Croquette & Pickled Vegetables

Lamb Shank (Slow cooked 4 hours)
250g lamb shank
10ml mustard
10m LP sauce
50g olive oil
10g onion
10g garlic
10g celery
10g carrot
20g tomato
Seasoning (to taste)

Smoked Mashed Potato
50g mashed potato
Seasoning to taste

Lamb Croquette
60g minced lamb
1 pc sliced onion red (thin)
3 cloves garlic (chopped)
Seasoning (to taste)

 

Grilled Rib Eye Steak, Asparagus, Pumpkin Puree, and Green Pepper Sauce:

Grilled Rib Eye Steak, Asparagus, Pumpkin Puree and Green Pepper Sauce

Rib Eye Steak
250g rib eye steak
20ml olive oil
Crushed black pepper (to taste)
Seasoning (to taste)

Pumpkin Puree
50ml roasted pumpkin
Seasoning (to taste)

Green Pepper Sauce
10g crushed green peppercorn
1 pc sliced onion red (thin)
3 cloves chopped garlic
100ml beef broth
30ml vegetable oil
Seasoning (to taste)

Sauté Asparagus
5 pcs asparagus
1 clove chopped garlic
Seasoning (to taste)

 

Lobster Thermidor with Apple Salad:

Lobster Thermidor with Apple Salad

Lobster
500g Lobster
100g bottom mushroom
50g mascarpone cheese
50g parmesan cheese
50ml cooking cream
Seasoning (to taste)
Green apple salad
1 pc green apple
50g yoghurt
5g sugar
5g dijon mustard
1g dill leaves
5ml lemon juice
Seasoning (to taste)

 

Pan Seared Norwegian Salmon, Saffron Potato Puree and Almond Broccoli served with Capers Sauce:

Pan Seared Norwegian Salmon, Saffron Potato Puree and Almond Broccoli served with Capers Sauce

Pan Seared Salmon
200g salmon steak
5ml lemon juice
10mil vegetable oil
Seasoning (to taste)

Saffron Potato Puree
50g potato
1g saffron
Seasoning (to taste)

Caper sauce
50g caper
1 pc sliced onion red (thin)
3 cloves chopped garlic
5ml lemon juice
20ml olive oil

Seasoning to taste
Almond Broccoli
50 pcs fresh broccoli
2 cloves chopped garlic
5g roasted almond
10ml olive oil
Seasoning (to taste)

 

Chocolate Fondant with Vanilla Ice Cream:

Chocolate Fondant with Vanilla Ice Cream

Chocolate Lava
4 pcs whole egg
33g sugar
133g melted butter
130g dark chocolate
33g flour
1ml vanilla essence
10g mixed berry

Serve with ice cream

*Photographs by Eivan Sardar