Original Recipies by Chef Alfred Fan
 Now
you too can create the culinery masterpieces that chef Alfred Fan creates
in his kitchen.
Slowly
Roasted Candied Garlic with Crostin
INGREDIENTS:
YIELD: 4 SERVINGS
CANDIED GARLIC
2 WHOLE
BULBS OF GARLIC (peeled )
2 TBSP HONEY
2 TBSP SOFT BUTTER
CROSTINI
1 tsp
CHOPPED FRESH ROSEMARY
1 tsp CHOPPED FRESH THYME
1 tsp CHOPPED FRESH PARSLEY
3 TBSP OLIVE OIL
15 SLICED THIN BAGUETTES
SPIG OF PARSLEY
METHODS:
? Place
the garlic at 300 degree F for 3 hours & set aside
? chop fresh herb & mix in olive oil & brush on baguettes
and bake at 350 degree F for 15
min. & set aside
? place honey, butter & roasted garlic in frying pan on medium
heat, keep tossing the garlic for approximate 2 min. or until the
mixture become caramel colour.
? place the candy garlic on the middle of the plate and arrange the
crostini around
the candied garlic
? place a spig of parsley in the middle for garnish.
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Elephant
Garlic chips with lemon basil mayo
INGREDIENTS:
YIELD: 10 SERVINGS
2 BULBS
OF ELEPHANT GARLIC
1 TBSP CANOLA OIL
1 CUP
CORNSTARCH
Salt
& Pepper
METHODS:
? Pre
heat oven @ 300 degree F.
? Place the garlic on baking pan & placed in oven for 3 hours,
then peeled & set aside
? Pre heated deep fat fryer @ 350 degree F
? Finely sliced garlic & gently pressed into cornstarch
? Fried the pressed garlic for 40 second
? Sprinkled with Salt & Pepper
Lemon
Basil Mayo Yield 1 litre
Ingredients:
3 eggs
1 tsp Dijon mustard
1 litre extra virgin olive oil
1 TBSP chopped fresh basil
pinch of cayenne pepper
Lemon juice from 1 lemon
Salt & pepper
Methods:
1, Placed
the Eggs, Dijon mustard in food processor
2, add oil to the eggs gradually
3, after all the oil is added, add remainder of lemon juice
4, add Salt, Peppers, Cayenne pepper & chopped Basil
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Roasted
Garlic and Camembert Cheese Fondue with Crostini
Yield:
4 SERVINGS
INGREDIENTS:
ROASTED GARLIC
2 whole
bulbs of garlic (peeled)
10 oz whipping cream
3 oz camembert cheese
Salt & pepper
CROSTINI
1 tsp
chopped fresh rosemary
1 tsp chopped fresh thyme
1 tsp chopped fresh parsley
3 tbsp olive oil
15 sliced thin baguettes
Sprig of parsley
METHODS:
- Place
the garlic at 300 degree F for 3 hours & set aside
- chop
fresh herb & mix in olive oil & brush on baguettes and bake
at 350 degree F for 15 min. & set aside
- Put
garlic, whipping cream, Camembert cheese, salt & pepper in frying
pan
- Reduce
the mixture to the desired thickness
- Put
the mixture into the Fondue dish
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White
Chocolate, Candied Garlic & Hazelnuts Terrine
YIELD
1.50 LITRE
Ingredients:
Terrine
mold: 8.5” x 4.5” x 2.5”
2 oz Hazelnuts (toasted, skinned & chopped)
½ bulb of garlic (finely chopped)
1 TBSP butter
1 TBSP honey
175 grams white chocolate (melted)
1/4 L milk
1 Tbsp vanilla extract
3 egg yolks
150 gram sugar
½ L whipped cream
Methods:
- preheat
oven @ 300 F
- place in the oven for 3 hours
- Remove then chopped finely ( set aside)
- Melt butter & honey over low heat and mix well with the chopped
garlic, (set aside )
- Line terrine mould with clear wrap, set aside
- Chop hazelnuts, set aside
- Melt white chocolate in double boiler, set aside
- Mix sugar with egg yolks in a bowl, set aside
- Boil milk, add vanilla extract & candied garlic,
- Remove milk from heat & add in egg yolk mixture, then return
into the pot
- Mix back & forth with rubber Spatula until mixture peaks,
- Add to the melted chocolate, then place in the ice bath to cool
down the mixture
- Fold in whipped cream & add hazelnuts,
- Pour mixture in mould & place in freezer over night,
- Remove plastic wrap, slice terrine and serve with berry coulis or
chocolate sauce
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Garlic,
Rosemary Braised Lamb Shank with Garlic Mashed Potatoes
INGREDIENTS:
YIELD: 10 SERVINGS
10 pieces
Lamb Shank
½ bottle of port wine
3 clove garlic ( peeled )
1 TBSP whole black peppercorn
3 bay leaves
marinated
the above items overnight
4 oz
canola oil
3 jumbo onion (diced)
3 jumbo carrots ( diced)
1 bunch celery (diced)
1 bunch rosemary (chopped )
2 serving spoons tomato paste
6 liter chicken stock or until cover all the lamb shanks
2 table spoons of salt , 2 table spoons of ground black pepper
Methods:
---Preheat
oven for 400 F
---strain the lamb shanks (set the marinade aside)
---Brown the lamb shanks with canola oil
---add onion, carrots, celery,
---add the marinade, rosemary, tomato paste
---add chicken stock, salt & peppers
---heat to boiling point, then cover the pot with tin foil
and baked in oven for 2 hours
---remove the shanks & reduce the sauce by half
---Adjust seasoning.
All recipes
created by Alfred Fan.
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