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Food-Drink & Places
Taro Chef's Special Recipes
Ümit Çakır is the man who cook the delicious cuisine at Taro Brasserie and his food and flavors has quickly grown popular among guests. Islander Magazine also made an enjoyable interview with the talented chef. We would like to share with you a small excerpt from this interview. In the rest of our article, we have brought together some of the chef's special recipes for you.
Which is your favorite process/moment in the kitchen?
I like to play with fire, I enjoy making any dish that is prepared/cooked with fire. I also like to explore new things in the kitchen, when I find something that has not been tried yet I make research and then try to create something like it. To experiment is a joyous moment in the kitchen!
Chef’s Choice: Acorda (Portuguese bread soup)
- 1 person
Seafood in a bowl of rye bread
Ingredients:
40 g mini prawns
4 pieces jumbo prawns
50 g calamari
40 g mussels
20 g garlic
50 ml white wine
10 g coriander
20 g olive oil
30 g butter
1 tomato
10 g chili sauce
2 eggs
Salt and pepper
Rye bread
Preparation:
Start with chopping the onion into small pieces and press the garlic. Place the onion and garlic in a pan and sauté it. Add calamari, prawns, mussels and white wine. Remove the pan from the stove and add the coriander. Season with pepper and salt. To make the sauce thicker, add butter in the end and stir. Poach the eggs. Make the Piri Piri sauce.
Piri Piri sauce:
Cut one tomato into pieces. Sauté two pressed garlic cloves and the tomato in 20g olive oil. Add 10g chili sauce. Season with pepper and salt. To make the sauce thicker, add butter in the end and stir.
Serve the seafood soup in a bowl of rye bread with the Piri Piri sauce and the eggs.
Marinated squid rings
Jumbo shrimp in butter
Mussels in wine sauce
Grill fillet perch
with sautéed seasonal vegetables
Tartar sauce and sweet chili sauce
Original Cod Fish
Deep fried in Taro's special batter
Hand made original Cyprus potatoes
Pureed carrots and tartar sauce
Mushy Peas
written by Propertync Media
date : 05/13/2024 hour : 02:56 PM
