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Food-Drink & Places
Turkish National Chef and World Master Chef Arif Aktürk started cooking in 1987 and continues with different successes in many fields. Aktürk, a jury member of the World Federation of Cooks (WACS), talks about his work as a consultant in various restaurants in countries such as the USA, Germany, Sweden and the Netherlands. Conducting concept consultancy and food and beverage installations, the chef now supports Zagato Cuisine: “We have prepared a very solid menu!”
Arif Aktürk, who has won many awards in competitions and assignments besides his consultancy services, is among the 90 chefs who entered the Guiness Records Book with 1515 appetizers in 2010 by All Cooks and Chefs Federation (TAFED).
Sirloin Steak With Port Sauce
200 gr. Beef steak is served with port sauce (red port wine, a stick of cinnamon, aniseed, cherry juice, honey) oven baked shredded pastry with potatoes (fresh pastry, mashed potatoes, hash, butter, salt) and oven-cooked vegetables (season vegetables) The cherry juice, cinnamon and aniseed are boiled with the port wine while preparing the sauce and honey is added for flavour.
As for the shredded pastry with potatoes, the mashed potatoes is seasoned with the hash and then wrapped with the pastry. Then it is baked at 200 degrees with a little butter on top. The vegetables are chosen according to the season. They are chopped, seasoned with salt and pepper and then baked at 200 degrees.
Special Salmon
The ingredients required for this dish are: 100 gr. Arborio rice, saffron, mushrooms, asparagus, salmon, fresh sweet corn, inside of an artichoke.
Baked vegetables, risotto with saffron and mushrooms and grilled salmon come together in a rich harmony of flavour.
written by Propertync Media
date : 05/16/2024 hour : 02:31 PMProperty Sales in Nicosia
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