Restaurant recipes are usually a well guarded secret.  However, we've got some great ones.  Restaurant recipes typically contain more flavorful ingredients to get you to return again.  So you may need to adapt these recipes to your particular taste.  We hope you enjoy our restaurant recipes and come and visit us again.  Enjoy!
 

Marinated Jicama - Starter

 

Ingredients:
•1 jicama (about 2 lbs)
•1 tsp kosher salt
•1 tsp chili powder
•1/4 cup lime juice
 
How to:

 

•Using a peeler, peel the jicama into fourths
•Cut each fourth into 1/4 inch slices
•Arrange the slices on a serving plate
•Drizzle with the lime juice
•Sprinkle with salt and chili powder
•Cover and refrigerate for at least 2 hours to blend all flavors

 

Chicken and Pea Soup - Starter

 

Ingredients:
•1/2 cup green split peas
•1 cup yellow split peas
•2 bay leaves
•1 small onions
•2 chicken breast fillets
•10 peppercorns
•1 liter water
•2 cups chicken stock
•1 tbsp fresh coriander (chopped)
 
How to:

 

•In a large pot, combine the split peas, onion, bay leaves, peppercorns and water
•Bring to a boil, stirring occasionally
•Reduce heat and simmer uncovered till peas are soft
•Skim top while simmering to remove any scum
•Remove from heat and cool
•Discard bay leaves
•Heat chicken stock in another pot
•Poach chicken fillets till tender
•Drain and reserve the stock
•Cut the cooled chicken into strips and set aside
•Pour split pea mixture into a food processor
•Puree till smooth (1 to 2 mins)
•Return mixture to pot
•Add in chicken, reserved stock and coriander
•Heat through and serve
•You may garnish with a few leftover coriander leaves
 

 

Clam Soup - Starter

 

Ingredients:
•8 cups chicken stock
•2 cans chopped clams (drained & juice reserved)
•3/4 cups onion (chopped)
•2 cups celery (chopped)
•1 clove garlic (minced)
•3 cups potatoes (peeled & cubed)
•1 1/2 cups parsley (chopped fine)
•juice of 1 lime
•3 tbsp olive oil
•salt to taste
 
How to:

 

•Heat 1 tbsp of oil in large pot
•Add in onion, celery, garlic and cook for 5 mins or till onion become transparent
•Add in potatoes, chicken stock and 1 cup clam juice
•Simmer, covered, over low heat for 15 mins or till potatoes are tender
•Add salt to taste
•Before serving, bring broth to boil for 10 mins then add chopped clams
•Return to boil and add in parsley, remaining olive oil and lime juice
•Serve immediately

 

Chicken with Chocolate Sauce - Main Course

 

Ingredients:
•4 chicken breast fillets
•1 small onion (sliced fine)
•20g butter
•1 cup chicken stock
•1/2 cup plain flour (sifted)
•2 tsp cocoa powder (sifted)
•1/4 tsp ground cinnamon
•2 tsp olive oil
•1/4 cup red wine
•2 tsp tomato paste
•2 tsp brown sugar
•1 tbsp sour cream
•1/3 cup raisins (toasted)
•garnish: almond flakes
 
How to:

 

•Preheat oven to moderate
•In a bowl, combine the flour and cinnamon
•Toss chicken fillets lightly in seasoned flour
•Shake off excess
•Reserve 1 tsp of the flour mixture and set aside
•In a large pan, heat oil and butter
•Cook chicken over medium heat till golden brown, turning once
•Remove and drain on paper towel
•In the same pan, add onion, cocoa powder, sugar and tomato paste and stir over low heat
•Gradually add in the red wine and stock
•Keep stirring over low heat till mixture becomes smooth
•In another bowl, blend in sour cream and reserved flour mixture till smooth
•Add to onion mixture with raisins, stirring over medium heat for 2 mins or till thicken slightly
•Remove from heat
•Place chicken fillets in a baking dish
•Pour over sauce
•Over with lid and bake for 20 mins or till chicken becomes tender
•Serve chicken with toasted flaked almonds

 

Chili Salad with Cheese

 

Ingredients:
•1 head butter head lettuce
•125g queso fresco or feta cheese (crumbled)
•155g chilies anchos (seeded & sliced)
•3 tbsp red wine vinegar
•2 tbsp oil
•1/4 tsp salt
•1/8 tsp pepper
 
How to:

 

•Rinse and dry the seeded and sliced chilies
•In a bowl, combine the chilies, vinegar, oil, salt & pepper
•Stir and let stand for at least 24 hours
•Stir in the mixture, taste and adjust to your palate
•Arrange leaves of butter head lettuce on salad plates
•Spoon mixture on top
•Sprinkle with crumbled queso fresco or feta cheese

 

Avocado with Lime and Chilies - Starter

 

Ingredients:
•2 ripe avocados (peeled & sliced)
•2 to 3 pickled jalapeno chilies (seeded & sliced)
•1 tsp lime rind (grated fine)
•2 tbsp lime juice
•1 tsp brown sugar
•1 tbsp olive oil
•1 tbsp fresh cilantro or parsley (chopped)
 
How to:

 

•In a small bowl, combine the lime rind and juice, sugar, oil, cilantro (or parsley) and chilies
•Mix well
•Arrange sliced avocados on a plate
•Pour over sliced avocado
•Serve with any main course dishes (fish, shellfish, chicken or meat dishes)
•If prefer, you can garnish the plate with slices of lime and red chilies