Flavours

Three light and tropical starters for your holiday meals

24th December 2015 0 comments
Three light and tropical starters for your holiday meals

When it’s 35°C outside, the traditional holidays’ starters could be a little too much. Veranda Paul & Virginie’s chef, Suraj, is sharing with us three fresh, festive and easy-to-make recipes for a change!

Honey roast turkey and mango mille-feuille

Honey roast turkey and mango mille-feuille

Honey roast turkey and mango mille-feuille

Ingredients (serves 4)

  • 350g turkey leg filet
  • 1 tsp. honey
  • ½ tbsp. mustard paste
  • 2 ripe mangoes (the local Dauphiné variety)
  • 5mg chopped parsley
  • 2 tbsp. olive oil
  • 1 tbsp. lemon juice
  • 1 spoonful of chopped onion
  • Salt and pepper

Directions
Let the turkey marinate in honey, mustard, salt, pepper and olive oil, then cook in the oven at 170 degrees for 20 minutes.
Once cooked, let it cool in the fridge.

Dressing
Combine lemon juice, onion, parsley, salt, pepper and olive oil.

Presentation
Set slices of the roast turkey and mangoes on a plate and sprinkle with the dressing.

Avocado and shrimp salad with coriander dressing

Avocado and shrimp salad with coriander dressing

Avocado and shrimp salad with coriander dressing

Ingredients (serves 4)

  • 8 shrimps
  • 2 ripe avocados
  • 2 spoonfuls of lemon juice
  • 2 spoonfuls of olive oil
  • 10mg freshly chopped coriander
  • 5mg chopped onion
  • Salt and pepper

Directions
Poach the shrimp in salted boiling water for three minutes.
Let cool in ice water.
Cut the avocados in halves, remove the flesh with a spoon and cut into dices.

Dressing
Combine lemon juice, olive oil, fresh coriander, salt and pepper together.

Presentation
Use the avocado peel as a bowl. Fill it with the poached shrimps and avocado dices and top with coriander dressing.

Octopus and citrus salad with emulsified urchin dressing

Octopus and citrus salad with emulsified urchin dressing

Octopus and citrus salad with emulsified urchin dressing

Ingredients (serves 4)

  • Octopus, cooked in salted water
  • 4 fresh sea urchins
  • 5mg chopped parsley
  • 20g tomato julienne
  • 1 egg white
  • 1 spoonful of lemon juice
  • 2 spoonfuls of olive oil
  • 1 wedge of grapefruit
  • 1 wedge of orange
  • Salt and pepper

Directions
Cut the urchins in halves and wash them. Remove the yellow flesh with a spoon and store in the fridge.
Cut the octopus into fine strips.
Combine the octopus, onion, parsley and tomato in a salad bowl.

Urchin dressing
Whip the olive oil, egg white, lemon juice, urchin flesh, salt and pepper together with an electric mixer to obtain a firm emulsion.

Presentation
Use the urchin shell as a bowl.
Fill it with the octopus mix and dress with the urchin emulsion.
Decorate with the citrus wedges.

Starting with a light entrée leaves you with enough space for the following courses… It would be regretful to give up on the dessert! This said, we wish you happy holidays and look forward to share more about new flavours with you. See you next year!

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