http://www.worldchefs.org/en/rss.xml en World Chefs Without Borders Philippines relief http://www.worldchefs.org/en/world-chefs-without-borders-philippines-relief <div class="form-item form-type-item"> <label>Language </label> English </div> <div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p class="MsoNormal" style="margin-bottom: 15.0pt; text-align: justify; text-justify: inter-ideograph; mso-pagination: none; mso-layout-grid-align: none; text-autospace: none;">The natural disaster that hit the Philippines last November did not leave anybody indifferent. Moreover, the World Association of Chefs Societies (WORLDCHEFS) has put all its efforts to collect funds for the endangered households, engage Young Chefs to organize charity events and to inspire other member countries to make their contribution.</p> <p class="MsoNormal" style="margin-bottom: 15.0pt; text-align: justify; text-justify: inter-ideograph; mso-pagination: none; mso-layout-grid-align: none; text-autospace: none;">A significant helping hand came from the World Chefs Without Borders that went the extra mile and achieved tremendous results in their latest humanitarian action. <a href="https://www.facebook.com/pages/World-Chefs-Without-Borders/282619555084013">World Chefs Without Borders</a>, which represents Chefs Associations from 17 countries around the globe and is the official humanitarian department of WORLDCHEFS, donated charity funds to help rebuilding the communities affected by Yolanda wake in the Philippines. The humanitarian action was named “Roof For Relief” and engaged 5.020 households in 11 Barangays in Northern Cebu in the Philippines.</p> <p class="MsoNormal" style="margin-bottom: 15.0pt; text-align: justify; text-justify: inter-ideograph; mso-pagination: none; mso-layout-grid-align: none; text-autospace: none;">The total amount of money that was collected was 14.619,77 Euros + 7.969,60 USD and 250.000 Peso, which came from the Philippine Chefs Association. 
</p> <p class="MsoNormal" style="margin-bottom: 15.0pt; text-align: justify; text-justify: inter-ideograph; mso-pagination: none; mso-layout-grid-align: none; text-autospace: none;">An additional donation made by Singapore Young Chefs Club, who sold charity cookies for 5.800 USD, and Penang Chefs charity gala dinner, which collected 3.444 USD, will be as well used as humanitarian aid for the Philippines typhoon recovery.</p> <p class="MsoNormal" style="margin-bottom: 15.0pt; text-align: justify; text-justify: inter-ideograph; mso-pagination: none; mso-layout-grid-align: none; text-autospace: none;">WORLDCHEFS congratulate World Chefs Without Borders for such a noble act and thank Willment Leong, the Committee Chairman for World Chefs Without Borders, for putting his heart and soul into this project and inviting others to join this momentous trip!</p> <pre class="MsoNormal" style="margin-bottom: 15.0pt; text-align: justify; text-justify: inter-ideograph; mso-pagination: none; mso-layout-grid-align: none; text-autospace: none;"> </pre><p><img style="vertical-align: text-bottom;" src="http://www.worldchefs.org/sites/default/files//themes/wacs/images/1484710_597742456945629_323812705_n_1.jpg" alt="" width="714" height="637" /></p> <p> </p> <p class="MsoNormal" style="margin-bottom: 15.0pt; text-align: justify; text-justify: inter-ideograph; mso-pagination: none; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #000000;"></span><span><span style="font-family: Calibri;">1st picture attachment</span></span></p> <p><span style="color: #000000;"><span style="color: #000000;"><span style="font-family: Calibri;">Chef James Antolin / Director of LTB Chefs Association Philippine</span><br /><span style="color: #000000;"><span style="font-family: Calibri;">Chef  J. Jose Leonardo A. Gamboa Jr. / Director of LTB Chefs Association Philippine</span><br /><span style="color: #000000;"><span style="font-family: Calibri;">Chef Fernando Aracama / Director of LTB Chefs Association Philippine</span><br /><span style="color: #000000;"><span style="font-family: Calibri;">Chef Willment Leong / Chairman - World Chefs without Borders</span><br /><span style="color: #000000;"><span style="font-family: Calibri;">Ms. Leslie Marie Fuentes / Roof Program Representative</span><br /><span style="color: #000000;"><span style="font-family: Calibri;">Chef Raki Urbina - Cebu Chefs Contact</span></span></span></span></span></span></span></span></p> <pre> </pre><p><img style="vertical-align: text-bottom;" src="http://www.worldchefs.org/sites/default/files//themes/wacs/images/1604650_597742886945586_2106037157_n_0.jpg" alt="" width="698" height="639" /></p> <p> </p> <p><span style="color: #3E4298;"></span><span><span style="font-family: Calibri;">2nd picture attachment</span></span></p> <p><span style="color: #000000;"><span style="color: #000000;"><span style="font-family: Calibri;">Chef Fernando Aracama / Director of LTB Chefs Association Philippine</span><br /><span style="color: #000000;"><span style="font-family: Calibri;">Ms. Leslie Marie Fuentes / Roof Program Representative</span><br /><span style="color: #000000;"><span style="font-family: Calibri;">Chef James Antolin / Director of LTB Chefs Association Philippine</span><br /><span style="color: #000000;"><span style="font-family: Calibri;">Chef  J. Jose Leonardo A. Gamboa Jr. / Director of LTB Chefs Association Philippine</span><br /><span style="color: #000000;"><span style="font-family: Calibri;">Chef Raki Urbina - Cebu Chefs Contact</span></span></span></span></span></span></span></p> <p></p> <p><span style="color: #000000;"><span style="color: #0000ff;"><a href="https://www.facebook.com/willment.leong/posts/597746916945183"><span style="color: #0000ff;"><span style="font-family: Calibri;">For more info on the action follow the post</span></span></a></span> by <span style="color: #0000ff;"><span style="font-family: Calibri;"><a href="https://www.facebook.com/willment.leong"><span style="font-family: Calibri;"><span style="color: #0000ff;"><span style="font-family: Calibri;">Willment Leong</span></span></span></a></span>.</span></span></p> <p class="MsoNormal" style="margin-bottom: 15.0pt; text-align: justify; text-justify: inter-ideograph; mso-pagination: none; mso-layout-grid-align: none; text-autospace: none;"><span style="color: #000000;"> You can also download the document that details the funding right here.</span></p> </div></div></div><div class="field field-name-field-image field-type-image field-label-above"><div class="field-label">Image:&nbsp;</div><div class="field-items"><div class="field-item even"><img typeof="foaf:Image" src="http://www.worldchefs.org/sites/default/files//IMG_7694_0.jpg" width="816" height="612" alt="" /></div></div></div><div class="field field-name-field-news-category field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Category: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/nouvelles-cat%C3%A9gories/monde" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Monde</a></li></ul></div><div class="field field-name-field-file field-type-file field-label-above"><div class="field-label">Related File:&nbsp;</div><div class="field-items"><div class="field-item even"><span class="file"><img class="file-icon" alt="" title="application/pdf" src="/modules/file/icons/application-pdf.png" /> <a href="http://www.worldchefs.org/sites/default/files//WCWB%20Philiphine%20Fund%20Report%202014.pdf" type="application/pdf; length=3825932">WCWB Philiphine Fund Report 2014.pdf</a></span></div></div></div><div class="field field-name-field-country field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">News int the country: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/country/philippines" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Philippines</a></li></ul></div> Tue, 21 Jan 2014 15:27:59 +0000 admin 3179 at http://www.worldchefs.org Salmon and tofu mousse roll with haddock cream and kumquat sauce http://www.worldchefs.org/en/salmon-and-tofu-mousse-roll-haddock-cream-and-kumquat-sauce <div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p>I made an hors d’ oeuvre with salmon and smoked haddock and Japanese food. The aroma of green perilla and Japanese powder gives an accent to the soft texture of tofu mousse and salmon. The rich flavor and smoked aroma of haddock cream in your mouth. Exquisite softness will please your tonque. Point: Mix tofu and cream cheese well to make the texture smoother and pleasant on the tonque.</p> </div></div></div><div class="form-item form-type-item"> <label>Language </label> Undefined </div> <div class="field field-name-field-concours field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Concours: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/nom-du-concours/aucun" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Aucun</a></li></ul></div><div class="field field-name-field-ingredients field-type-text-long field-label-above"><div class="field-label">Ingredients:&nbsp;</div><div class="field-items"><div class="field-item even"><p>500 g - Scottish Salmon;Cut and slice a Salmon Sheet – like8-inchi (20cm x 15cm) x 33mm thick rectangle 20cm×15cmTofu mousse:225 g - Silk tofu ;Wrap in a cloth and squeeze to drain.75 g- Cream cheese;Heat it in a microwave oven for 30 seconds until softened.50 g - Fresh cream20 g - Soy milk5 g - Lemon juice2 g - Powder gelatin4 leaves - Green perilla/Shiso - MincedSalt / Black pepperJapanese “umami” powder (A):30 g - Kombu kelp / seaweed30 g - Black sesame30 g - “arare” rice cookieKumquat sauce:100 g - Kumquat; Removed the seed200 g - Water30 g - White wine50 g - sugarJapanese caviar salad:70 g - tonburi”/ field caviar30 g - Echalote / Shallot; Minced15 g - Lemon juice15 g - Olive oilSalt/pepperSmoked haddock cream (B):50 g - Smoked haddock; Dice 100 g - Milk 1/4 - Garlic cloveSmoked haddock cream (C):15 g - Mayonnaise50 g - Fresh cream; Soft peakSalt/pepperDecoration: 6 pieces - “Hana-hojiso”/ flower perilla</p> </div></div></div><div class="field field-name-field-complexity field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Complexity: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/complexity-recipes/level-3" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Level 3</a></li></ul></div><div class="field field-name-field-type field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Type: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/type-de-recette/dishes" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Dishes</a></li></ul></div><div class="field field-name-field-image field-type-image field-label-above"><div class="field-label">Image:&nbsp;</div><div class="field-items"><div class="field-item even"><img typeof="foaf:Image" src="http://www.worldchefs.org/sites/default/files//Screen%20Shot%202014-07-23%20at%2016.08.56.png" width="380" height="269" alt="" /></div></div></div><div class="field field-name-field-recipe-category field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Category: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/recipe-category/asian-food" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Asian food</a></li></ul></div><div class="field field-name-field-number-plates field-type-number-integer field-label-above"><div class="field-label">Number of plates:&nbsp;</div><div class="field-items"><div class="field-item even">6</div></div></div> Wed, 23 Jul 2014 14:10:26 +0000 admin 9561 at http://www.worldchefs.org Sauteed Scottish Salmon “SUSHI STYLE” with basil leaf and horseradish sauce http://www.worldchefs.org/en/sauteed-scottish-salmon-%E2%80%9Csushi-style%E2%80%9D-basil-leaf-and-horseradish-sauce <div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p>This is Sushi style hors d'oeuvres, using a Scottish Salmon. Salmon was sauteed skin crispy after marinade with seaweed and natural salt. This cooking style is for healthy, like an image of the Japanese food. This recipes could be easy and possible can cook in all over the world by minimizing the use of special materials.</p> </div></div></div><div class="form-item form-type-item"> <label>Language </label> Undefined </div> <div class="field field-name-field-concours field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Concours: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/nom-du-concours/aucun" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Aucun</a></li></ul></div><div class="field field-name-field-ingredients field-type-text-long field-label-above"><div class="field-label">Ingredients:&nbsp;</div><div class="field-items"><div class="field-item even"><p>600 g - Scottish Salmon Fresh200 g - Rice2 ea. - Yuzufinely chopped Zest3 ea. - Nori- seaweed6 ea. - Basil leaf copped22 g - Salt110 g - Vinegar70 g - Sugar180 cc - Fresh cream10 g - Horseradish20 cc - Soy sauce200cc - Water60 g - Carrot180cc - oil</p> </div></div></div><div class="field field-name-field-complexity field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Complexity: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/complexity-recipes/level-4" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Level 4</a></li></ul></div><div class="field field-name-field-type field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Type: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/type-de-recette/dishes" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Dishes</a></li></ul></div><div class="field field-name-field-image field-type-image field-label-above"><div class="field-label">Image:&nbsp;</div><div class="field-items"><div class="field-item even"><img typeof="foaf:Image" src="http://www.worldchefs.org/sites/default/files//Screen%20Shot%202014-07-23%20at%2015.50.52.png" width="412" height="312" alt="" /></div></div></div><div class="field field-name-field-recipe-category field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Category: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/recipe-category/asian-food" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Asian food</a></li></ul></div><div class="field field-name-field-number-plates field-type-number-integer field-label-above"><div class="field-label">Number of plates:&nbsp;</div><div class="field-items"><div class="field-item even">6</div></div></div> Wed, 23 Jul 2014 13:53:41 +0000 admin 9560 at http://www.worldchefs.org Pan-fried lobster with blood orange and beetroot sauce, pea puree, bacon caviar http://www.worldchefs.org/en/pan-fried-lobster-blood-orange-and-beetroot-sauce-pea-puree-bacon-caviar <div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p>Scottish lobster is some of the finest, if not the finest in the world.</p> <p>That’s why  I decided to use lobster for my dish. (Pan-fried lobster with blood orange and beetroot sauce, pea puree, bacon caviar) Pan-fried lobster tails are prominent on surf and turf platters. Change the way you think of lobster. Instead of grilling, broiling or steaming the tails, pan-fry them in a skillet. Pan-frying the lobster tails gives the meat more flavor by searing it.</p> </div></div></div><div class="field field-name-field-concours field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Concours: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/nom-du-concours/aucun" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Aucun</a></li></ul></div><div class="form-item form-type-item"> <label>Language </label> Undefined </div> <div class="field field-name-field-ingredients field-type-text-long field-label-above"><div class="field-label">Ingredients:&nbsp;</div><div class="field-items"><div class="field-item even"><p>Measurement</p> <p>Ingredient</p> <p>Additional Info/tip</p> <p>6 pcs, 500-550g each</p> <p>Fresh live Lobster</p> <p> </p> <p>15pcs</p> <p>Fresh Baby Onions</p> <p> </p> <p>200g</p> <p>Whole Pancetta Bacon</p> <p> </p> <p>1lt</p> <p>Chicken Stock</p> <p> </p> <p>50g</p> <p>Frozen Board Beans</p> <p> </p> <p>30g</p> <p>Dried Morel mushrooms</p> <p> </p> <p>200g</p> <p>Frozen Peas</p> <p> </p> <p>200g</p> <p>Blood Orange Juice</p> <p> </p> <p>50g</p> <p>Beetroot</p> <p> </p> <p>500ml</p> <p>Cream</p> <p> </p> <p>300g</p> <p>Butter</p> <p> </p> <p>1lt</p> <p>Olive Oil</p> <p> </p> <p>1 whole pc</p> <p>Fresh Chrysanthemum</p> <p> </p> <p>10g</p> <p>Smoke Paprika</p> <p> </p> <p>10g</p> <p>Micro Herbs (basil – greek, basil – purple)</p> <p> </p> <p>500g</p> <p>Vegetable Oil</p> <p> </p> <p>20g</p> <p>Salt</p> <p> </p> <p>10g</p> <p>White Pepper</p> <p> </p> <p>10g</p> <p>Agar Agar Powder</p> <p> </p> </div></div></div><div class="field field-name-field-complexity field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Complexity: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/complexity-recipes/level-3" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Level 3</a></li></ul></div><div class="field field-name-field-type field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Type: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/type-de-recette/dishes" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Dishes</a></li></ul></div><div class="field field-name-field-image field-type-image field-label-above"><div class="field-label">Image:&nbsp;</div><div class="field-items"><div class="field-item even"><img typeof="foaf:Image" src="http://www.worldchefs.org/sites/default/files//Untitled2.png" width="404" height="227" alt="" /></div></div></div><div class="field field-name-field-number-plates field-type-number-integer field-label-above"><div class="field-label">Number of plates:&nbsp;</div><div class="field-items"><div class="field-item even">6</div></div></div> Wed, 23 Jul 2014 13:26:10 +0000 admin 9559 at http://www.worldchefs.org Confit Salmon with Fennel, Beetroot and Turnips warm salad with Port Wine Syrup with Fennel Foam http://www.worldchefs.org/en/confit-salmon-fennel-beetroot-and-turnips-warm-salad-port-wine-syrup-fennel-foam <div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p>Poaching the Salmon in vanilla flavored olive oil to add more sweetness to its smooth texture, and at the meanwhile adding more textures and colors to the plate as I decided to add warm salad where I can get the crunchiness of the fennel and the colors of the beetroot as well as local flavor to the Scottish Cuisine turnips. And for both the sauce and the foam, to balance and strengthen both the sourness and the fennel taste for the other components.  </p> </div></div></div><div class="form-item form-type-item"> <label>Language </label> Undefined </div> <div class="field field-name-field-concours field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Concours: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/nom-du-concours/aucun" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Aucun</a></li></ul></div><div class="field field-name-field-ingredients field-type-text-long field-label-above"><div class="field-label">Ingredients:&nbsp;</div><div class="field-items"><div class="field-item even"><p>For the Salmon                       </p> <p align="center"><strong>Measurement</strong></p> <p align="center"><strong>Ingredient</strong></p> <p><strong>1.5 Liters</strong></p> <p><strong>Olive Oil</strong></p> <p><strong>2 Grams</strong></p> <p><strong>Bay Leaves</strong></p> <p><strong>3 Pieces</strong></p> <p><strong>Vanilla Pod</strong></p> <p><strong>10 Grams</strong></p> <p><strong>Pink Peppercorn</strong></p> <p><strong>1 Kilo</strong></p> <p><strong>Fish Salmon</strong></p> </div><div class="field-item odd"><p>For the Fennel Foam:</p> <p align="center"><strong>Measurement</strong></p> <p align="center"><strong>Ingredient</strong></p> <p><strong>250 Grams</strong></p> <p><strong>Fennel</strong></p> <p><strong>10 Grams</strong></p> <p><strong>Anise Star</strong></p> <p><strong>10 Grams</strong></p> <p><strong>Garlic</strong></p> <p><strong>50 ML</strong></p> <p><strong>Pernod</strong></p> <p><strong>125 ML</strong></p> <p><strong>Clam Stock</strong></p> <p><strong>50 ML</strong></p> <p><strong>Cream</strong></p> <p><strong>150 ML</strong></p> <p><strong>Milk</strong></p> </div><div class="field-item even"><p>For the Warm Salad:</p> <p align="center"><strong>Measurement</strong></p> <p align="center"><strong>Ingredient</strong></p> <p><strong>50 Grams</strong></p> <p><strong>Fennel</strong></p> <p><strong>50 Grams</strong></p> <p><strong>Red and Orange Beetroot</strong></p> <p><strong>50 Grams</strong></p> <p><strong>Turnips</strong></p> <p><strong>50 Grams</strong></p> <p><strong>Orange Segments</strong></p> </div><div class="field-item odd"><p>For the Port Wine Syrup</p> <p> </p> <p> </p> <p align="center"><strong>Measurement</strong></p> <p align="center"><strong>Ingredient</strong></p> <p><strong>50Grams</strong></p> <p><strong>Honey</strong></p> <p><strong>300ML</strong></p> <p><strong>Red Wine</strong></p> <p><strong>200ML </strong></p> <p><strong>Port Wine</strong></p> <p><strong>3Grams</strong></p> <p><strong>Cinnamon Stick</strong></p> <p><strong>3Grams</strong></p> <p><strong>Vanilla Stick</strong></p> <p><strong>20Grams</strong></p> <p><strong>Ginger Sliced</strong></p> <p><strong>10Grams</strong></p> <p><strong>Cardamom Pods</strong></p> <p><strong>10Grams</strong></p> <p><strong>Black Pepper Corns Cracked</strong></p> <p><strong>3Grams</strong></p> <p><strong>Black Anise</strong></p> <p><strong>10Grams</strong></p> <p><strong>Coriander Seeds</strong></p> <p><strong>10Grams</strong></p> <p><strong>Orange Zest</strong></p> <p><strong>10 Grams</strong></p> <p><strong>Lemon Zest</strong></p> <p> </p> </div></div></div><div class="field field-name-field-complexity field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Complexity: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/complexity-recipes/level-3" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Level 3</a></li></ul></div><div class="field field-name-field-type field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Type: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/type-de-recette/dishes" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Dishes</a></li></ul></div><div class="field field-name-field-image field-type-image field-label-above"><div class="field-label">Image:&nbsp;</div><div class="field-items"><div class="field-item even"><img typeof="foaf:Image" src="http://www.worldchefs.org/sites/default/files//Untitled1.png" width="396" height="261" alt="" /></div></div></div><div class="field field-name-field-recipe-category field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Category: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/recipe-category/asian-food" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Asian food</a></li></ul></div><div class="field field-name-field-number-plates field-type-number-integer field-label-above"><div class="field-label">Number of plates:&nbsp;</div><div class="field-items"><div class="field-item even">6</div></div></div> Wed, 23 Jul 2014 13:19:26 +0000 admin 9558 at http://www.worldchefs.org East Meets West Dish with Monkfish http://www.worldchefs.org/en/east-meets-west-dish-monkfish <div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p>In this recipe I combine traditional ingredients from Europe like Monkfish, Golden Beets, Beetroot, Horseradish and Turnips with flavors from Asia-Japan like Teriyaki Sauce, Katsuobushi (Bonito Flakes) and seaweed as well as Quinoa from Bolivia in South America to create a truly Global –“East meets West Dish” that is not only reflective of current cooking trends but also an interesting flavor combination that is balanced and I enjoy to eat.</p> <p>I use cooking methods such as the modern “ low temperature cooking”  for the monkfish to try and show the quality of the fish but I also incorporate traditional methods like “pickeling” of the vegetables and deep frying to try and create perfect flavors and textures</p> <p> </p> <p> </p> </div></div></div><div class="form-item form-type-item"> <label>Language </label> Undefined </div> <div class="field field-name-field-concours field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Concours: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/nom-du-concours/seafood-scotland-contest" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Seafood Scotland Contest</a></li></ul></div><div class="field field-name-field-ingredients field-type-text-long field-label-above"><div class="field-label">Ingredients:&nbsp;</div><div class="field-items"><div class="field-item even"><p><strong>QUANTITY</strong></p> <p><strong>INGREDIENTS</strong></p> <p><strong>QUANTITY</strong></p> <p><strong>INGREDIENTS</strong></p> <p>1.2kg</p> <p>Monkfish Fillet (4 X 200g)</p> <p>100g</p> <p>Teriyaki Sauce</p> <p>250g</p> <p>Bolivian Quinoa</p> <p>200ml</p> <p>Fish Stock reduced</p> <p>150g</p> <p>Beetroot</p> <p>50ml</p> <p>White Wine Vinegar</p> <p>300g</p> <p>Baby Golden Beets</p> <p>50g</p> <p>Sugar</p> <p>300g</p> <p>Baby Turnips</p> <p>5g</p> <p>Coriander Seeds</p> <p>30g</p> <p>Micro Cress</p> <p>20g</p> <p>Walnuts pieces</p> <p>24No</p> <p>Japanese Medicine Paper Sheets</p> <p>10g</p> <p>Horseradish</p> <p>500ml</p> <p>Chicken Stock white</p> <p>1No</p> <p>Lemon</p> <p>5g</p> <p>Sea Weed Powder dried</p> <p>50g</p> <p>Bonito Flakes</p> <p>40g</p> <p>Lobster Coral dried and powdered</p> <p>40ml</p> <p>Vegetable Oil</p> <p>50g</p> <p>Onions , white finely chopped</p> <p>1No</p> <p>Bay Leaf</p> <p>2No</p> <p>Prawn Cracker</p> <p>24 pieces</p> <p>Sakura Prawn ( small Japanese prawns )</p> </div><div class="field-item odd"><p class="a"><strong>Monkfish</strong></p> <p class="a"><strong> </strong></p> <p class="a">-       Portion the monkfish fillets into 4 X 200g pieces</p> <p class="a">-       Season with salt and pepper and tightly roll in cling film</p> <p class="a">-       Slow cook at 68 C in a water bath for 15- 18 minutes or until the fish reaches 65 C core temperature</p> <p class="a">-       After take out of the cling film and pan fry in a hot pan with some vegetable oil until golden brown</p> <p class="a"><strong>Sauce </strong></p> <p class="a"><strong> </strong></p> <p class="a">-       Reduce the fish stock with the bonito flakes by half – to approx.100ml add the teriyaki sauce</p> <p class="a">-       Adjust seasoning and add a little squeezer of lemon juice – set aside</p> <p class="a"><strong> </strong></p> <p class="a"><strong>Quinoa </strong></p> <p class="a"><strong> </strong></p> <p class="a">-       <strong> </strong>Wash the quinoa quickly under cold running water</p> <p class="a">-        Sweat the finely chopped onions in vegetable oil without color</p> <p class="a">-       Add the washed and dried quinoa and add the chicken stock cook for approx. 10 minutes until just soft</p> <p class="a">-       Finish with the beetroot puree and season with salt and pepper</p> <p class="a">-       Last minute grate some raw fresh horseradish over the top when serving</p> <p class="a"><strong> </strong></p> <p class="a"><strong>Pickled Golden Beets and Turnips</strong></p> <p class="a"><strong> </strong>-        Cook the washed turnips and golden beetroots in their skin in salted boiling water ( separately) until just cooked</p> <p class="a">-       Refresh them in ice water and peel</p> <p class="a">-       Bring the sugar, vinegar, coriander seeds to the boil and infuse for 10 minutes</p> <p class="a">-       Pass through a sieve and add the cooked and cut golden beet and tunrips</p> <p class="a"><strong> Sea Weed and Prawn Cracker</strong></p> <p class="a"><strong> </strong>         Brush each of the Japanese Medicine Papers with egg white and sprinkle with dried   </p> <p class="a"> Seaweed,  Lobster Powder and Prawn crackers and layer 4 on top of each other</p> <p class="a">-        Deep fry them in 180 C hot oil for 20 seconds until crispy and golden in colour, drain of a </p> <p class="a"> piece of absorbent paper</p> </div></div></div><div class="field field-name-field-preparation field-type-text-long field-label-above"><div class="field-label">Preparation steps:&nbsp;</div><div class="field-items"><div class="field-item even"><p>Plating of the Dish-    Place the sauce in the center of the plate and arrange the pan fried monkfish on top-    Arrange the beetroot quinoa in a half circle shape to one side and garnish with the pickled golden beets and turnips on top, finish with freshly grated horseradish and walnut pieces-    Finally add some small micro cress for decoration-    On the other side place the beetroot puree-    Arrange the crispy cracker on top of the monkfish last minute just before pick up – so it stays crispy</p> </div></div></div><div class="field field-name-field-complexity field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Complexity: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/complexity-recipes/level-2" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Level 2</a></li></ul></div><div class="field field-name-field-type field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Type: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/type-de-recette/dishes" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Dishes</a></li></ul></div><div class="field field-name-field-image field-type-image field-label-above"><div class="field-label">Image:&nbsp;</div><div class="field-items"><div class="field-item even"><img typeof="foaf:Image" src="http://www.worldchefs.org/sites/default/files//monkfish.png" width="229" height="171" alt="" /></div></div></div><div class="field field-name-field-recipe-category field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Category: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/recipe-category/asian-food" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Asian food</a></li></ul></div><div class="field field-name-field-number-plates field-type-number-integer field-label-above"><div class="field-label">Number of plates:&nbsp;</div><div class="field-items"><div class="field-item even">6</div></div></div> Wed, 23 Jul 2014 13:06:25 +0000 admin 9557 at http://www.worldchefs.org Seafood Scotland Contest http://www.worldchefs.org/en/seafood-scotland-contest <div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"> </div></div></div><div class="form-item form-type-item"> <label>Language </label> Undefined </div> <div class="field field-name-field-concours field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Concours: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/nom-du-concours/seafood-scotland-contest" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Seafood Scotland Contest</a></li></ul></div><div class="field field-name-field-image field-type-image field-label-above"><div class="field-label">Image:&nbsp;</div><div class="field-items"><div class="field-item even"><img typeof="foaf:Image" src="http://www.worldchefs.org/sites/default/files//website%20seafood.png" width="1023" height="650" alt="" /></div></div></div><div class="field field-name-field-number-plates field-type-number-integer field-label-above"><div class="field-label">Number of plates:&nbsp;</div><div class="field-items"><div class="field-item even">1</div></div></div> Wed, 23 Jul 2014 12:41:43 +0000 admin 9556 at http://www.worldchefs.org Growing the Worldchefs Honorary Life Membership http://www.worldchefs.org/en/growing-worldchefs-honorary-life-membership <div class="form-item form-type-item"> <label>Language </label> English </div> <div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even" property="content:encoded"><p><strong> </strong></p> <p>During a very special ceremony, that took place at Worldchefs Congress 2014 in Stavanger, Norway, Worldchefs was pleased to announce the following persons who received the Worldchefs Honorary Life Membership award, a prestigious honor presented to those who have shown commitment and have undertaken work for the Worldchefs over a period of time.</p> <p>The Worldchefs Honorary Life Membership award may only be given to a single person from each Worldchefs national chefs association, making this personal achievement an even greater honor. By July 2014 only 100 persons in the world out of a total membership of 10 million chefs have had the honor and right to be called an Honorary Life Member of Worldchefs.</p> <p><strong><em>Those who received the Worldchefs Honorary Life Membership were:</em></strong></p> <p> </p> <p>Glenn Austin from Australia</p> <p>Fausto Airoldi from Portugal</p> <p>Neil Thomson from Scotland</p> <p>John Sloane from Macau</p> <p>Arnold Tanzer from South Africa</p> <p>Gert Klotzke from Sweden</p> <p><a href="http://imgur.com/zgnIumU"></a></p> <p> </p> <p>Manfred Mullers from South Africa</p> <p><a href="http://imgur.com/UzedFf0"></a></p> <p>Srecko Koklic from Slovenia</p> <p><a href="http://imgur.com/WK67IEZ"></a></p> </div></div></div><div class="field field-name-field-image field-type-image field-label-above"><div class="field-label">Image:&nbsp;</div><div class="field-items"><div class="field-item even"><img typeof="foaf:Image" src="http://www.worldchefs.org/sites/default/files//WORLDCHEFS_Logo_Blue_With_Text.jpg" width="1847" height="1192" alt="" /></div></div></div><div class="field field-name-field-news-category field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Category: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/nouvelles-cat%C3%A9gories/monde" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Monde</a></li></ul></div><div class="field field-name-field-file field-type-file field-label-above"><div class="field-label">Related File:&nbsp;</div><div class="field-items"><div class="field-item even"><span class="file"><img class="file-icon" alt="" title="application/vnd.openxmlformats-officedocument.wordprocessingml.document" src="/modules/file/icons/x-office-document.png" /> <a href="http://www.worldchefs.org/sites/default/files//Worldchefs%20HLM%20Press%20release.docx" type="application/vnd.openxmlformats-officedocument.wordprocessingml.document; length=423655">Worldchefs HLM Press release.docx</a></span></div></div></div><div class="field field-name-field-country field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">News int the country: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/country/norway" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Norway</a></li></ul></div> Tue, 22 Jul 2014 18:07:18 +0000 admin 9555 at http://www.worldchefs.org FISH ROLLS RECIPE http://www.worldchefs.org/en/fish-rolls-recipe <div class="field field-name-field-concours field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Concours: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/nom-du-concours/aucun" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Aucun</a></li></ul></div><div class="form-item form-type-item"> <label>Language </label> Undefined </div> <div class="field field-name-field-ingredients field-type-text-long field-label-above"><div class="field-label">Ingredients:&nbsp;</div><div class="field-items"><div class="field-item even"><p>• 1 Whole Fish • 4 Egg Whites (beaten) • Bread Crumbs (to coat) • ¼ tsp Turmeric Powder • 1 tsp Pepper Powder • 1 tsp Lemon Juice • 1 Onion (chopped) • 1 Green Chilly (chopped) • Few Curry Leaves (chopped) • Small piece of Ginger (chopped) • 1 Potato • Oil (for frying) • Salt (to taste)</p> </div><div class="field-item odd"><p>How to make Fish Rolls:• Pour ½ glass of water, along with turmeric, pepper, salt, and lemon juice in a large pan. Bring to a boil.• Add the fish and cook until fork tender.• Combine onion, green chilly, curry leaves, ginger, and salt in a bowl. Mix well.• Take potatoes with salted water in a pan and boil until tender. Peel the potatoes and keep aside.• Separate the flesh from the fish and mix with potatoes and onion mixture.• Shape the mixture into thick rolls.• Dip them in egg whites and roll into bread crumbs.• Heat oil in a pan and deep fry the rolls until golden brown.• Serve hot.</p> </div></div></div><div class="field field-name-field-preparation-time field-type-text field-label-above"><div class="field-label">Preparation time:&nbsp;</div><div class="field-items"><div class="field-item even">15</div></div></div><div class="field field-name-field-cooking-time field-type-text field-label-above"><div class="field-label">Cooking time:&nbsp;</div><div class="field-items"><div class="field-item even">15</div></div></div><div class="field field-name-field-complexity field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Complexity: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/complexity-recipes/level-1" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Level 1</a></li></ul></div><div class="field field-name-field-image field-type-image field-label-above"><div class="field-label">Image:&nbsp;</div><div class="field-items"><div class="field-item even"><img typeof="foaf:Image" src="http://www.worldchefs.org/sites/default/files//1002583_352564628223463_1417242613_n.jpg" width="525" height="350" alt="" /></div></div></div><div class="field field-name-field-recipe-category field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Category: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/recipe-category/indian-food" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Indian food</a></li></ul></div><div class="field field-name-field-number-plates field-type-number-integer field-label-above"><div class="field-label">Number of plates:&nbsp;</div><div class="field-items"><div class="field-item even">1</div></div></div> Mon, 21 Jul 2014 15:00:45 +0000 Saiju Sadanandan 9550 at http://www.worldchefs.org FISH ROAST RECIPE http://www.worldchefs.org/en/fish-roast-recipe <div class="field field-name-field-concours field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Concours: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/nom-du-concours/aucun" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Aucun</a></li></ul></div><div class="form-item form-type-item"> <label>Language </label> Undefined </div> <div class="field field-name-field-ingredients field-type-text-long field-label-above"><div class="field-label">Ingredients:&nbsp;</div><div class="field-items"><div class="field-item even"><p>• 500 g Sear Fish (cut into pieces) • 1 cup Onion (sliced) • 1 tsp Ginger (sliced) • 1 tsp Garlic (sliced) • 3 Green Chilies • 2 medium Tomatoes (chopped) • 1½ tsp Red Chilly Powder • ½ tsp Turmeric Powder • ¼ tsp Black Pepper Powder • Few Curry Leaves • Oil (for frying) • Salt (to taste)</p> </div><div class="field-item odd"><p>How to make Fish Roast:• Smear fish with 1 tsp red chilly powder, turmeric powder, black pepper powder, and salt. Toss well and keep marinate for an hour.• Heat oil in a pan and deep fry the fish. Remove and keep aside.• Transer some oil in another pan and shallow fry onions, ginger, garlic, green chilies, and curry leaves.• Stir in the remaining chilly powder.• Mix in tomatoes and cook until tender.• Add fried fish and cook for another 5 minutes.</p> </div></div></div><div class="field field-name-field-preparation-time field-type-text field-label-above"><div class="field-label">Preparation time:&nbsp;</div><div class="field-items"><div class="field-item even">15</div></div></div><div class="field field-name-field-cooking-time field-type-text field-label-above"><div class="field-label">Cooking time:&nbsp;</div><div class="field-items"><div class="field-item even">20</div></div></div><div class="field field-name-field-complexity field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Complexity: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/complexity-recipes/level-2" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Level 2</a></li></ul></div><div class="field field-name-field-image field-type-image field-label-above"><div class="field-label">Image:&nbsp;</div><div class="field-items"><div class="field-item even"><img typeof="foaf:Image" src="http://www.worldchefs.org/sites/default/files//58839_249576251855635_234825189_n.jpg" width="500" height="333" alt="" /></div></div></div><div class="field field-name-field-recipe-category field-type-taxonomy-term-reference field-label-above clearfix"><h3 class="field-label">Category: </h3><ul class="links"><li class="taxonomy-term-reference-0"><a href="/en/recipe-category/indian-food" typeof="skos:Concept" property="rdfs:label skos:prefLabel">Indian food</a></li></ul></div><div class="field field-name-field-number-plates field-type-number-integer field-label-above"><div class="field-label">Number of plates:&nbsp;</div><div class="field-items"><div class="field-item even">5</div></div></div> Mon, 21 Jul 2014 14:50:49 +0000 Saiju Sadanandan 9549 at http://www.worldchefs.org