LIFE IS A PARTY

Who said that you should look on the bright side if you want to cherish every single moment? Of course, we should. No matter what little thing is passing by, our lives have a meaningful purpose in it: the first day at work, a cup of coffee with colleagues, the first bite when our friends try our homemade brownies. After all, a party may not be just a metaphor; we should have more to enjoy our lives. Throwing a party can be hard in the department of food, but as a chef, I know that tasty food doesn’t have to be complicated to cook.

I. SUPER-EASY BACONWRAPPED CARROT & ASPARAGUS

5 Asparagus stalks
5 Baby purple carrots (just for fun colour, but they can simply be orange)
10 Bacon strips
2 TBS Olive oil
A pot of boiling water

SOUR CREAM MUSTARD SAUCE

4 TBS Sour cream
1 TBS Dijon mustard
1 TBS Mayonnaise
1 ts Lime juice
1 TBS Chopped parsley
Salt and pepper to season
Chopped boiled egg white and chopped boiled egg yolk for garnishing.

  1. Peel the carrots and asparagus stalks.
  2. Boil a pot of water, and add a little salt.
  3. Blanch the asparagus first – it will take just a minute to shock it in an ice bath – then do the same with the carrots, which may take a little longer.
  4. Pad them dry and wrap each of them with a bacon strip.
  5. Heat a pan, then fry the asparagus with the seam side down until they are brown. Roll them to sear all the sides. Repeat the process with the carrots, then set aside.
  6. Make the sauce by combining all the ingredients, season with salt and pepper, then chill until use.
  7. To serve, arrange them in big glasses, drizzle with the sauce, and garnish with chopped boiled egg.

II. BAKED LEMON & CHEESE SHRIMP IN SKEWERS

10 Shrimps, shelled and deveined
5 TBS Parmesan cheese
3 TBS Lemon peel, julienned
1 TBS Chopped fresh oregano
5 TBS Shredded cheddar cheese
5 TBS Shredded mozzarella cheese
1 ts Paprika powder
Salt and pepper to season

SIMPLE PICKLED BEETROOT

4 bulbs Beetroot
1 Garlic clove, sliced
1 Bay leaf
1 cup Vinegar
1 TBS Sugar

  1. Pickle the beetroot first (for this recipe, we only want to use just the pickled juice). Boil the unpeeled beetroot, then simmer for 30 minutes to cook. Rub the skin off, then slice them into thin strips. Heat the vinegar, add sugar, bay leaf, garlic and the beetroot strips, then chill until use.
  2. Start with the shrimps by skewering them and poaching in a pan for a minute.
  3. Place the shrimps in a baking pan, sprinkle them with salt, pepper, paprika, lemon peel, and cheeses, then bake at 200˚C for five minutes. When you take them out, the cheese might melt down a little, but do not worry – just scoop them back on top of the shrimp, where it will stay once cooled.
  4. To serve, spoon 1 TBS of the pickle juice into a martini glass, add two shrimp, then sprinkle with lemon peel.

III. SALMON CONFIT ZUCCHINI ROLL

200 g Salmon, skinned and cut into strips

CONFIT OIL

2 cups Olive oil
2 Garlic cloves, sliced
2 Bay leaves
3 sprigs Thyme
1 TBS Black peppercorn
Salt to season

SIMPLE PICKLED BEETROOT

4 bulbs Beetroot
1 Garlic clove, sliced
1 Bay leaf
1 cup Vinegar
1 TBS Sugar

TO SERVE

20 strips Zucchini
Sour cream and lime zest for garnishing.

  1. Pickle the beetroot first (for this recipe, we only want to use just the pickled juice). Boil the unpeeled beetroot, then simmer for 30 minutes to cook. Rub the skin off, then slice them into thin strips. Heat the vinegar, add sugar, bay leaf, garlic and the beetroot strips, then chill until use.
  2. Confit the salmon by heating the olive oil in a small pot with thyme, garlic, bay leaves and black peppercorn, then season the oil with salt. Once the oil comes almost to the boil, take the ingredients out and wait until the temperature drops to 60˚C, then slip the salmon into the oil. Stir gently to coat all the salmon, keeping the heat at 60˚C. It will take 10 minutes to cook. Salmon should be cooked on the outside and stay pink in the center. Once the time is up, keep the salmon in the oil until use.
  3. To serve, roll the salmon and pickled beetroot strips in a zucchini slice, top with a dollop of sour cream and sprinkle with lime zest.

Text by Nateampai Sarakosass
Photos by Rachapant Sukrattanachaikul
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