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Pan Fried Fish Fillets on Leek Ragout
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Difficulty Medium
Recipe Type: Seafood
Serves: 4
Ingredients:
2 slices bacon chopped Salt and fresh-ground pepper
2 leeks white parts only, rinsed and thinly sliced 4 pieces boned, skinned tender, white-fleshed fish
1 finely diced carrot 1 1/2 tablespoons olive oil
1 finely diced celery 1 lemon cut into wedges
1/2 cup chicken stock Bunch chopped fresh garlic or
1/2 cup dry white wine Normal chives finely chopped
1 1/2 teaspoons minced fresh thyme leaves or
1/2 teaspoon dried
Method:
1. In a large frying pan over medium-high heat, stir bacon often until browned and crisp, 6 to 7
minutes.; pour into a bowl.
Add leeks, carrot, and celery to pan; reduce heat to medium and stir often until vegetables are soft,
8 to 10 minutes.
2. Add chicken stock, wine, and thyme; simmer, stirring often, until liquid is almost evaporated,
about 10 minutes. Season to taste with salt and pepper.
3. Pour olive oil into another large, ovenproof frying pan over medium-high heat. Add fish and cook
until browned on the bottom, 3 to 4 minutes. Turn pieces and transfer pan to oven. cook until fish is
opaque in centre of thickest part, about 6 minutes.
4. Place the leek ragout on the bottom of plate topped with fish fillet and place the lemon on the side
and sprinkle with chopped chives
Recipe by Attila Balla, Executive Head Chef of The Tribute Hotel Group
tributehotelgroup.com.au hahndorfinn.com.ausd
Salmon and Herb Pasta
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Difficulty Easy
Recipe Type: Pasta
Serves: 4
Ingredients:
1 packet pasta spaghetti
2 Atlantic salmon fillets or any firm fleshed fish
fillets
150ml cream
2 teaspoon crushed garlic
2 teaspoon olive oil
100gm mixed fresh herbs basil, parsley, sage,
coriander, and dill
50 ml white wine
Salt and pepper
1 punnet cherry tomatoes cut in half
1 bunch asparagus or 200gm green beans
100gm shaved parmesan cheese
Method:
1. Heat pot salted boiling water until boiling add pasta spaghetti until cooked and strain keep warm
For the sauce
1. Cut salmon into cubes season with salt and pepper
2. Heat pan add olive oil and fry salmon until about ¼ done
3. Add crushed garlic and white wine
4. Add green bean or asparagus
5. Add fresh cream
6. When sauce is thicken slightly add freshly cut herbs and half cut cherry tomatoes
7. Mix with pasta and serve with shaved parmesan cheese
Recipe by Attila Balla, Executive Head Chef of The Tribute Hotel Group
tributehotelgroup.com.au hahndorfinn.com.ausd
Pork Satays with Special Peanut Sauce
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Difficulty Easy
Recipe Type: Meat Dish
Serves: 4
Ingredients: Ingredients for the sauce:
2 pork fillets cleaned cut into cubes 1 small jar crunchy peanut paste
8 bamboo skewers 1 teaspoon crushed garlic
1 whole onion cut into cubes 2 teaspoon of crushed ginger
1 red capsicum cut into cubes 2 tbsp chilli paste
3 tbsp olive oil 4 tbsp soya sauce (Indonesian soya sauce)
Salt pepper 1 bch coriander finely chopped
1 small onion finely chopped
1 ½ cups water
Method:
1. Skewer pork with capsicum and onion in between the cubes of pork
2. Season with salt and pepper
Sauce
1. Heat pan
2. Add olive oil and fry onion until brown
3. Add chilli paste and crushed garlic and ginger
4. Add peanut paste and soya sauce
5. Add water mix heat until boiling adjust the consistency with water
6. Add chopped coriander and keep warm
Skewers
1. Heat pan
2. Season skewers with salt and pepper
3. Add olive oil and cook skewers until nice and well done inside
Plate and serve with heaps of sauce
Recipe by Attila Balla, Executive Head Chef of The Tribute Hotel Group
tributehotelgroup.com.au hahndorfinn.com.ausd
Pan Fried Duck Breast with Couscous
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Difficulty Easy
Recipe Type: Game Dish
Serves: 4
Ingredients: Ingredients for the sauce:
4 duck breast slightly bashed out 2 cups packet of course couscous
(for easier pan frying) 2 cups boiling water or vegetable stock or
Salt and pepper chicken stock
Olive oil 2 teaspoons ground turmeric
2 teaspoons cumin powder
Salt and pepper
2 teaspoon crushed garlic
¼ cup dried apricots cut
¼ cup sultanas
Method:
Duck
1. In a pan heat olive oil
2. Season duck breasts and skin down first place in pan
3. Cook till liking and rest for 5 minutes while preparing couscous
Couscous
1. Bring 2 cups water to boil add turmeric, cumin, salt, pepper, garlic, apricots, and sultanas to
water
2. In a bowl add dried couscous and pour hot mixture over top add capsicums and chopped parsley
3. Quickly stir all together and cover with cling film and leave for approx. 5 to 8 minutes until all the
water has absorbed
4. Uncover and stir with fork couscous is cooked
5. Keep covered and warm
Slice and serve on a bed of couscous
Recipe by Attila Balla, Executive Head Chef of The Tribute Hotel Group
tributehotelgroup.com.au hahndorfinn.com.ausd
Pear, Sultana and Almond Baileys Flambé
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Difficulty Easy
Recipe Type: Pasta
Serves: 4
Ingredients:
3 pears peeled and sliced
60ml bailey’s Irish cream
4 teaspoon brown sugar
60 ml fresh cream
50gm sultanas
50gm almond slivers or dry roasted almonds
20gm butter
Method:
1. Melt butter in pan
2. Add brown sugar until just caramelized
3. Add in sliced pears , almonds and sultanas
4. Pour in bailey’s Irish cream and flame
5. Pour in cream and reduce sauce until thick and pears are cooked to your liking
6. Serve
Suggested serving with vanilla ice cream a quick and decadent dessert for all occasions
Recipe by Attila Balla, Executive Head Chef of The Tribute Hotel Group
tributehotelgroup.com.au hahndorfinn.com.ausd
Chicken and Mushroom Stroganoff
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Difficulty Easy
Recipe Type: Poultry
Serves: 4
Ingredients:
2 chicken skinless fillets cut into strips 1tsp whole grain mustard
1 knob of butter 1tsp Dijon mustard
2tsp oil 150ml sour cream
1tsp crushed garlic Bunch of fresh parsley or thyme, chopped
1 small onion, finely sliced Bunch fresh dill
250gm mushrooms, sliced Salt and freshly ground black pepper
100gm dill gherkins sliced Sprinkle of paprika
75ml white wine
75ml chicken stock
Method:
1. Heat the butter and oil in a large frying pan. Cook the onion for 3 - 4 mins until soft and beginning to
colour. Add the chicken and cook for 5 - 7 mins until golden brown.
2. Add the mushrooms, dill gherkins cook until soft and most of the liquid has simmered off.
3. Add the wine and boil for 5 mins to reduce by half. Then add the stock, mustards and soured cream
and bring to the boil. Season and add the parsley.
4. Serve immediately over noodles or rice. Topped with freshly chopped dill and sprinkle with paprika
Recipe by Attila Balla, Executive Head Chef of The Tribute Hotel Group