Private chef Amsterdam



	Keep it fresh and tasty for your private party Mainly mixture of fresh vegetables and extra virgin olive oil with some Italian vinegar, we try to keep the test of the natural ingredients. Paella 8 chicken legs 3 chorizo sausages, cut into 1 inch pieces 4 tablespoons olive oil 3/4 cup chopped onion 1 clove garlic, chopped 1 1/2 cups medium grain rice 1 teaspoon salt 1/2 teaspoon white pepper 1 teaspoon saffron threads 4 cups chicken stock (or 2 cups chicken stock and 2 cups clam juice) 1 pound shelled & cleaned shrimp marinated in: 1 clove garlic, chopped 1 onion, chopped 1 tablespoon parsley, chopped 1/2 cup oil 1/2 cup white wine 1/2 pound fresh mussels and/or clams 2 cans artichoke hearts, drained 1 jar whole pimentos, drained 1/2 cup fresh or frozen peas, cooked and drained 8 lobster claws or crab claws 2 lemons, quartered In a large pan, brown the chicken legs and sausages in the olive oil. Add chopped onions and garlic, brown. Remove meat mixture from pan and reserve. Add rice to pan and cook until slightly golden and transparent. Add salt and pepper. Bring stock to a boil. Dissolve saffron in the boiling stock. Cover rice with the stock and put the meat mixture back in the pan. Cover and cook slowly until the liquid is absorbed (about 30 minutes) on the cooktop. Marinate shrimp for at least one hour. Remove from marinade before adding to paella pan after the liquid has absorbed into the rice. Garnish paella with mussels/clams, artichoke hearts, pimentos, peas, crab and lobster. Cover and let the garnish ingredients steam for 20 minutes over a low fire (so the rice on the bottom does not burn). Serve with lemon sections. Couscous 1 kg lean lamb meat -or- 500 g lamb -and- 250 g beef -and- 1/2 chicken 2 onions (minced ) 60 g chick peas (soaked over -night) 2 white turnips (in quarters) 2 lg carrots, sliced 2 ts olive oil 1 salt 1 black pepper 1/4 ts ground ginger (to taste) 1/4 ts saffron (to taste) 500 g couscous (or more) 60 g raisins (up to 120) 3 zucchini, sliced -or- 1/4 pumpkin, diced 120 g thick beans 2 tomatoes 2 tb minced parsley 1 cayenne or chili pepper 1 ts paprika 2 tb butter Instructions Put meat, onions, chick peas, turnips and carrots in a pan, cover with water. Add oil and pepper. Season with ginger and saffron to taste. Boil for about 1 hour. Add salt when chick peas are soft. Make couscous (follow instructions on the package). Add raisins, beans zucchini, tomatoes and parsley to the stew and boil for another 1/2 hour. Take out one cup of the sauce and stir in cayenne/chili pepper and paprika powder. Return to Stew. FRIED SHRIMP WONTON 8 shrimps - peeled and devined 8 won ton wrappers 1/2 ts ground pepper 1 ts coriander root - finley chopped 1 tbs garlic - chopped pinch of salt Marinate shrimp with all the ingredients 10 min. Roll shrimp in won ton wrapper enclose sides with a little water. Deep fry on medium heat until golden brown. Dip in the sweet chili sauce Sauce Sweet chilli sauce (This is one of the few sauces that is great to buy ready made from the store!) Serves 4 STEAMED MUSSEL IN THAI HERBS 1 kg mussels, scrubbed, beards removed 2 stems lemon grass – crushed and chopped 5 cm 10 kaffir lime leaves 8 slices galangal 30 basil leaves 1 ts ground pepper 4 coriander roots - finely chopped 4 shallots - crushed 8 cloves garlic - crushed 4 tbs dry white wine or vermouth 2 tbs soya sauce 1 tbs oyster sauce 1,5 tbs sugar 100 ml stock Combine everything in a pot, except white wine. Bring to a boil and when all the mussels are open add the vermouth, boil another 2 min. Serve with rice and dip the mussels in spicy seafood sauce Spicy seafood sauce 5 cloves garlic 4 small chillies 2 coriander roots 6 tbs lime juice 6 tbs fish sauce pinch of salt 1/ 2 tbs sugar Process ingredients in blender only until chunky Serves 6 FRIED SPRING ROLLS w/ 2 dips 25 spring roll pastry sheets 40 gr glass noodle 250 gr bean sprout 10 dried shitake mushroom 1 carrot – julienne sliced 10 spring onion chopped 3 tbs oil 1 tbs chopped garlic 2 chopped coriander roots 1 ts ground pepper 1,5 tbs oyster saus 1 tbs soya sauce 1 ts sesame oil 3,5 tbs sugar (3 tbs stock) oil for deep fry Soak mushrooms in water 30 min. Soak glass noodle in water 15 min, drain and chop Stir fry garlic, coriander roots until it becomes aromatic. Add vegetables, noodles, sauses. Add extra stock if too dry Add spring onions. Cool Place approx. 2 tbs of mixture on top corner of each pastry sheet, brush edges with blended cornflower and water. Roll half way and then fold sides inwards. Roll to enclose filling. Deep fry unitl golden brown Sweet & sour cucumber dip 60 ml vinegar 3 tbs sugar pinch of salt 1 cucumber, diced 2 large fresh red chilli - chopped 1 tbs shallots - chopped coriander for garnish Boil vinegar, sugar, and salt until sugar desolves. Cool. Add the the rest of the ingredients. Let marinate for appr. 15 min. When you serve drain off the liquid from the vegatables Sweet chilli sauce This is one of the few sauces that is great to buy ready made from the store! Amsterdam private chef

Try our delicious Greek salad with Feta cheese.

Try our oriental salad with onion, tomato and green pepper.