Recipes – Academy of Culinary Arts Cambodia https://acac.edu.kh International hospitality training in Cambodia Mon, 14 Mar 2022 14:06:05 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://acac.edu.kh/wp-content/uploads/2021/12/cropped-circle-full-gold-small-32x32.png Recipes – Academy of Culinary Arts Cambodia https://acac.edu.kh 32 32 Italian Pesto https://acac.edu.kh/italian-pesto/ Mon, 14 Mar 2022 05:30:57 +0000 https://acac.edu.kh/?p=20315 Read More

]]> Fast, practical, and super tasty! Pesto is a traditional Italian sauce from the region of Liguria, Genoa, has ancient origins and is famous worldwide.

The name “Pesto alla Genovese” recalls not only its origins but also its preparation: the pounding (pestare) of basil leaves and other ingredients using a traditional marble mortar and wooden pestle. The first to mention the modern version of pesto was Giovanni Battista Ratto, reporting the recipe in his cooking book “La Vera Cuciniera Genovese” in 1863.

In the nineteenth century, Genoese sailors would use to bring along pesto during the months at sea entrusting in its supposed healing proprieties. Thank to this habit the recipe has reached the around the world and found its way to our plates!

Servings: 6 people
Time: 10 minutes

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Ingredients

120 g Fresh Italian basil
75 g Pine nuts
48 g Garlic
180 ml Olive oil
75 g Parmesan cheese

Preparation

  1. Grate the parmesan cheese
  2. Peel and chop garlic
  3. Roast the pine nuts lightly brown
  4. Wash and pluck the basil leaves
  5. Place the fresh basil, pine nuts, garlic, and a pinch of salt in a blender and blitz until you have a smooth paste
  6. Add olive oil and parmesan
  7. Add a bit of water if the mixture gets too dry
  8. Add salt and pepper

]]> Prawn Croquettes https://acac.edu.kh/prawn-croquettes/ Mon, 07 Feb 2022 05:13:23 +0000 https://acac.edu.kh/?p=20297 Read More

]]> Croquettes are small, round or cylinder-shaped fillings, covered in deep-fried breadcrumbs. Their origins can be traced back to France where they came into the food scene as a tasty way of recycling leftovers during lean times in the nineteenth century.

At the end of the same century, in 1898, the founding father of classical French cuisine, chef Auguste Escoffier together with gastronome Phileas Gilbert composed a recipe that would be the first classic croquette recipe.

And as the world of gastronomy progresses, we even see high-end types of croquettes out there (like our prawn croquettes!) – truly far from their humble leftover creation story.

Servings: 6 people
Time: 30 minutes

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Ingredients

780 g Potato
90 g Onion
60 g Carrot
90 g Egg
180 g Breadcrumbs
120 g Flour
400 cl Vegetable oil
48 g Egg yolk
135 g Peeled and de-veined black prawns

Preparation

  1. Peel potatoes and cut into 2cm cubes
  2. Cut onions into tiny Brunoise (small cubes)
  3. Put carrots and prawns through meat mincer (big disc)
  4. Prepare 3 containers and put breadcrumbs, flour, and eggs in 1 of each
  5. Boil potatoes and then mash them
  6. Add onions, carrots, and prawns
  7. Add egg yolk
  8. If necessary, add a little more flour
  9. Season with salt and pepper
  10. Roll the dough into even-sized, ball-shaped croquettes
  11. Flour the croquettes, put them into the whisked whole egg, then breadcrumbs
  12. Deep-fry in 170C hot oil

]]> Chocolate Fondant https://acac.edu.kh/chocolate-fondant/ Wed, 05 Jan 2022 11:44:46 +0000 https://acac.edu.kh/?p=20261 Read More

]]> More than one chef has claimed to have invented this irresistible dessert with a decadent liquid centre and a soft cakey outer layer.

The most famous story behind this iconic molten chocolate dessert says that it’s been created by the French Chef Michel Bras in 1981, inspired by those freezing cold winter nights in which he and his family would sit around a table enjoying a cup of hot chocolate to warm up their bodies and minds.

Whoever invented the chocolate fondant, we highly recommend trying this visually stunning, emotionally heart-warming dessert.

Servings: 6 people
Time: 25 minutes

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Ingredients

180 g Dark chocolate (62%)
120 g Unsalted butter
120 g White sugar
90 g Bread flour
150 g Egg

Preparation

  1.  Slowly melt butter with the chocolate
  2.  Whisk the egg with sugar and flour
  3.  Add the chocolate/butter mix and whisk all together
  4.  Take a mold and carefully butter all the edges
  5.  Fill the dough into the mold and bake it for 15 minutes / 160C.

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