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Lifestyle Food-Drink & Places
Last month, Taro Brasserie organised a raffle on its
Facebook page for those sharing its posts. The winner,
Lauren Sims, was really thankful and exclaimed, “I have
never won a raffle before!” The prize was a dinner for two
at Taro Brasserie.
Lauren and Daniel made the reservation for the 28th September this year, on the occasion of their 6th wedding anniversary; it was going to be their celebration meal! Once the winning couple sat at the specially prepared table, they were offered a bottle of champagne to celebrate their special occasion. The team at Taro Brasserie are extremely good at organising things like this!
The Sims couple said they really loved the atmosphere at Taro Brasserie and ordered Tempura Prawns for starters and Grilled Salmon and Fillet Steak as their main course. After our chat, their orders arrived and while they were enjoying their meal and the atmosphere, we headed over to Chef Umit to get some information about the individual dishes they had ordered.
In the meantime, keep following Taro Brasserie and Propertync Magazine on social media and you might have a chance yourself of winning next month’s raffle and enjoy the amazing atmosphere here at Taro’s.
TEMPURA PRAWNS
For the sauce you will need
100 gr Flour
10 gr Salt
10 gr Baking Soda
20 ml Beer
30 gr Home Made Sweet and Sour Sauce
Preparation
Wisk the sauce ingredients in a deep bowl. 6 medium sized prawns are fried in hot oil at 180 degrees and served with this sauce.
FILLET STEAK
Ingredients
200 gr Sirloin Steak
30 gr Demi-Glace Sauce
10 gr Black pepper
10 gr Salt
40 gr Mushrooms
30 gr Spinach
40 gr Cherry Tomatoes
10 ml Red Wine
100 gr Sautéed Seasonal vegetables
2 Baked Baby Potatoes
Preparation
Cook the steak according to preference. Add the black pepper, salt and red wine into the Demi-Glace sauce. Cook the steak for a couple more minutes in the sauce. Serve with the seasonal vegetables and baby potatoes.
GRILLED SALMON
Ingredients
200 gr Fillet Salmon
3 Shelled Mussels
40 ml Cream
20 ml White Wine
20 gr Spinach
10 gr Black pepper
10 gr Salt
80 gr Sautéed Seasonal vegetables
2 Baked Baby Potatoes
Preparation
Grill the salmon. In the meantime, cook the shelled mussels in the white wine in another pan. Add the cream, salt and black pepper. Use a flat plate to serve the salmon on top of the sautéed spinach dressed with the muscles cooked in cream and white wine. Serve together with the sautéed vegetables and potatoes.
written by Propertync Media
date : 05/15/2024 hour : 10:35 AMProperty Sales in Nicosia
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