If you’re a fine dining connoisseur, you will find the meals at Radisson Blu Chittagong Bay View a divine gift sent from the culinary gods. Made with the utmost precision and finesse by Md. Erfan Hossian, Executive Sous Chef, each dish packs flavours one can marvel upon. Here are some of his recipes that you can try at home.
Green Avocado & Watermelon Wedges Salad
Ingredients:
2 cups seedless watermelon (cut into pyramids)
1 cup green avocado (cut into pyramids)
50 gm white beans
25 gm lettuce leaves
20 gm celery sticks as garnish
Salt and pepper as required.
For Honey Mustard dressing:
Ingredients:
1 tbsp French mustard
1 tbsp honey
1 pcs (each) of clove and garlic (peeled& crushed)
1 tsp balsamic vinegar
6 tbsp olive oil
Salt and pepper as required
Making method:
Put French mustard, honey, clove, garlic and balsamic vinegar in a blender and mix together. Then pour olive oil and season with salt and pepper. Ready to serve.
Preparation
Take seedless watermelon and avocado cuts and arrange it in two rows. On one side place the white beans and lettuce leaves with honey mustard dressing (on top). Season it with crushed black pepper and salt (as a garnish). Sprinkle chopped celery sticks on top and serve.
Grilled Salmon & Avocado Caesar Salad
Ingredients
For Salad
280 gm fresh Salmon (without skin)
1 tbsp garlic powder
Salt as required
½ portion orange juice
¼bacon (diced)
2 eggs (poached or boiled)
2 cos lettuce
1 sliced avocado
½ cup parmesan cheese
½ cup sourdough
For Dressing
2 tbsp whole egg (full fat or low fat)
3 tbsp yoghurt
1 tbsp olive oil
1 garlic and clove (crushed)
1 finely chopped anchovy fillet
1 tbsp lemon juice
1 tbsp parmesan cheese (freshly grated)
Salt and pepper to taste
Preparation
Take salmon fillet and marinate with salt, paper, lemon juice, mustard, olive oil mixed properly than sizzle it lightly. After that, bake it in the oven under 120 degrees centigrade (30 minutes).
For Caesar Dressing
Combine egg yolk, mustard and mix them thoroughly; then pour olive oil slowly, and whisk it properly. Add the chopped anchovies and garlic, lemon juice, and grated parmesan cheese in a blender. Blend until mixed well then add salt, pepper to taste and lend it again until smooth.
For Capers and Green Pepper Corn Sauce
Take drained capers and chop them; add drained green pepper corn add chopped spring onions and mix thoroughly in lemon juice, salt and pepper in a bowl. Serve when ready.
For Caesar Salad
Take the washed cos lettuce and cut them in big pieces. Keep it in a bowl than add avocado slices. Add Caesar dressing, parmesan cheese and bread crouton. Mix all together. Now in a plate put salad and place the salmon on top of the bed. Finally put capers and green pepper corn sauce on top of the salmon and serve.
Lobster Thermidor with mushroom creamy sauce and apple salad
For the Lobsters
1 lobster
1 sliced
4 bay leaves
1 tsp black peppercorns
1 bunch thyme, tied together
2 tsp salt
Water, enough to cover the lobster
Preparation
Combine all of the ingredients except the lobsters, bring to a rolling boil. Cook for 15 minutes. While still boiling, drop the lobsters into the pot. Cook for 5-6 minutes, then take it off the stove and put it under ice water bath to stop the cooking process. You may consider undercooking the lobster in order to cook it well in the sauce.
When the lobster is cold, remove claws from the body. Cut the body in half lengthwise. Extract all of the tail meat, and all of the meat from the claws and knuckles. Cut the meat into generous sized chunks. Clean out the shell completely and place the lobster face down on a baking sheet. Place in a 300 degree oven to dry them out, when dry, remove and set aside on a clean baking sheet.
For the Sauce
2 tbsp butter
2 tbsp finely minced shallots
1 tbsp finely minced garlic
2 tbsp flour
1/4 cup whole milk
1/4 cup heavy cream
2 tsp Dijon Mustard
Pinch of freshly grated nutmeg
1 tbsp shredded parmesan
1 tbsp fresh tarragon, minced
2 tbsp Italian parsley, minced
salt and white pepper to taste
2 bottom mushroom chopped
Preparation
Melt the butter in a small heavy bottomed saucepan. Sweat the shallots, garlic and mushroom until translucent. Whisk in the flour and cook to make a blond roux. Cook for one minute, stirring constantly. Slowly whisk in the milk then move on to the cream. Add the Dijon and nutmeg. Bring to a boil, and then reduce to a simmer, stirring constantly, to prevent scorching. Cook just until the raw flour taste is gone, remove from the heat. While still hot, whisk in 3/4 of each cheese, stir until incorporated. Stir in the tarragon and parsley. Season with salt and white pepper for taste.
Preheat the oven to 400 degrees F.
Mix the reserved lobster meat with some of the sauce. The result should be very plentiful with lobster meat. Fill the reserved shells with the prepared sauce. Top with the remaining parmesan cheese. If you have a little sauce with lobster leftover, bake it off in a small casserole or ramekin. Bake until the cheese and sauce turn golden brown; then serve on top of something green, you could opt for chopped parsley for this.
For Apple Salad
Ingredients
1 green apple sliced
1 tbsp yoghurt
½ tsp lemon juice
1 tsp sugar
Salt to taste1 tsp cashewnut crushed
Preparation
Put all ingredients in LARGE bowl in order listed, stir well. Refrigerate until cold and serve.
Smoked cheddar stuffed chicken with green apple slaw
Ingredients
½ cup cheddar cheese
1 tbsp maple syrup
1 tbsp cream cheese
2 tsp fresh sage
Chicken boneless 04 pcs (with skin tenderloin attached)
¼ cup maple syrup
2 tbsp brown sugar
2 tbsp butter (unsalted)
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp maple syrup
1 ½ fresh sage (chopped)
1 pc green apple (julienned)
¼ cup red onion (thin slices)
2 pcs green onions (chopped)
For Chicken
Take a chicken breast make a pocket in the middle and marinate it with maple syrup, salt pepper, mustard and butter. Mixed cheddar cheese, cream cheese, salt pepper, sliced fruits, fresh sage together and stuff these ingredients in the pocket (of chicken).Then sizzle the stuffed chicken on the grill until it turns a golden brown colour. Finally, bake it in the oven for 120 degrees (62-65 minutes).
For Creamy Sauce
Take chopped onions, butter, sage, garlic, salt, white pepper, chopped spring onion, red onion and mix them well. Pour over the stuffed baked chicken and serve with apple slaw.
For Apple Slaw
Mix the julienned apples, fresh sage, red onions, spring onion, maple syrup, lemon juice and olive oil together. Serve apple slaw as a side dish of stuffed baked Chicken.
Watermelon and Mozzarella cheese Tower
Ingredients
2 cups seedless watermelon (cut pyramid or cube style)
2 cups mozzarella cheese pieces
30 gm fresh lettuce leaves (chopped)
1 bunch of spring onion and celery stick (chopped)
1/3 cup extra virgin olive oil
20 gm walnuts
Salt and pepper to taste
Balsamic vinegar as required
Preparation
Place the pyramid shaped watermelons in the middle of plate and place lettuce, walnut, springonion, mozzarella cheese around it. Pour balsamic vinegar and olive oil on top. Season with salt and pepper as required; at the end sprinkle chopped celery sticks on top (as a garnish). Finally watermelon and Mozzarella cheese tower ready to serve.