Shrimp Kunafa

5Pcs Jumbo Shrimps
50gr Kunafa Dough
20gr Fresh Coriander
1 Gloves Garlic
50Ml Olive Oil
5gr Chilli Powder
1pc Egg White

Serves 4

1. For the Coriander Pesto we put olive oil and fresh coriander, garlic in a food processor we blind all until we get a nice creamy texture.
2. We take the skin out of the jumbo shrimps and we keep the tail, Marinated with lemon Zest, salt, peopper, chilli powder and the pesto coriander.
3. Wrap eachShrimp with 10gr of Kunafa, keeping the Tail Unwrapped and pressed tight with egg white to be glued.
4. Place the Shrimp Kunafa in a Deep Fryer 5 minutes on 180 degree until golden brown color, Served with garlic Mayo or Sweet Chilli Sauce.



Fettuccini Pasta

200gr Fettuccine Pasta
30gr Porcini Mushrooms
50Ml Heavy Cooking Cream
20Ml Demi-Glace Sauce
1 Gloves Galric
1 Chopped shallots
1 Pinch Fresh Thyme
10Ml Olive Oil
10gr Shaved Parmesan

1. In a nonstick pan over high heat we pace the Olive oil, chopped shallots, and garlic, thyme Sautee all ingredients about 5 minutes.
2. Add the porcini mushroom deglaze with the demi-glace sauce and heavy cooking cream salt and pepper.Reduce the sauce to half until we get a creamy smooth sauce.
3. Bring your water to boil with a pinch of salt add the fettuccine pasta about 8 minutes for al dente.
4. Take the Pasta from The water Directly to The sauce pan mix all Together in a serving plate add the shaved parmesan.



The Perfect Paella For Two

2 Table Spoon Olive oil
350gr Paella Rice
2 Garlic Gloves Chopped
2 Table Spoon Tomato Paste
1 Red Capsicum Diced
1 Yellow Capsicum Diced
1 Green Capsicum Diced
1 Large Onion Finely Chopped
1 Celery Stick Chopped
1/2 cup Parsley Finely Chopped
1 Lemon
80gr Cherry Tomatoes
50gr Green Peas
2gr Saffron
40gr Calamari
60gr Scallops
60gr Seabass Cubes
100gr Shrimps
30gr Clams
50gr Mussels
80gr Lobster
750ml Fish Stock

1. Once you have peeled, chopped prepared and assembled everything.
2. Heat a medium size paella pan over medium high heat.
3. Add olive oil, Chopped Onion, celery chopped, garlic, Sautee for 2 minutes until soft.
4. Add the diced mix capsicum to the pan along with the calamari tomato paste and saffron.
5. Mix all the ingredients in the pan together, add the rice Sautee all around 4 min. salt and pepper.
6. Always in a medium high hit Add the fish stock into the mixture bring it to boil for 5 more minutes.
7. Finally add the Scallops, Shrimps, Seabass Cubes, Clams, Mussels and lobster. Green Peas & Cherry tomatoes.
8. Cover The Paella and lower Heat Let simmer for 20 to 25 minutes.
9.Served with Lemon Wedges and finely Chopped Parsley.




Buratta Cheese Salad

Rocket Salad – 25gr
Plum Tomato Wedges – 1Pcs
Red Cherry Tomato Cut on Half – 8Pcs Yellow Cherry Tomato Cut on Half – 8Pcs Buratta Cheese – 1Pcs
Olive Oil – 1Pcs
Honey – 2 Tbs
Balsamic Vinegar – 200ML

1. For the Balsamic reduction Sauce Stir 200Ml balsamic vinegar and honey together in a small Saucepan and place over high heat.
2. Bring to boil, reduce the heat to low and simmer until the vinegar mixture has reduced to half. Set aside to cool.
3. In a mixing bowl add plum tomato wedges, red cherry tomato, and yellow cherry tomato, salt & Pepper balsamic reduction sauce. In a clean bowl drizzle the rocket salad with olive oil salt and pepper.
4. In a salad plate arrange the tomato mix assemble with rocket leaves topped with fresh buratta cheese sprinkle with salt and pepper and balsamic reduction sauce



Mango chili cilantro cheesecake, mango sorbet mango salsa.


Top Layer

1L / 2 pints cream, whipped
1kg / 35oz cream cheese
100g / 3 1/2 oz coriander, chopped
500g / 18oz castor sugar
90g / 3oz butter, melted

Mix together the cream cheese, sugar, and mango purée
Place 12 leaves of gelatin in water.
When the gelatin has softened, strain the water and place in a pot to dissolve
Add the result to the cream cheese and mango purée.
Lastly, fold in the softly whipped cream.


Dry 180g / 6oz crushed digestive biscuit in an oven tray then add 80g / 3oz brown sugar.
Bake at 170C / 340f for 15 minutes
Add the melted butter and spoon into ring moulds. Press to form a solid base.

Mango Ice Cream

3 tins Mango purée
15 Egg yolks
300g / 10 1/2 oz castor sugar
50g / 2oz glucose
1.2L / 2 pints milk
600g/ 21oz fresh cream
100ml / 3 1/2fl oz fresh coriander, chopped

Mix together the sugar and eggs. Bring the milk, cream cheese and glucose to the boil. Mix the two together. Cook in a saucepan and bring to 80C / 175F
Remove and cool on ice. Add the coriander.

Honey and Ginger Tuile

500g / 18oz icing sugar
310g / 1- 1/2oz flour
250g / 9oz honey
250g / 9oz butter
25ml / 1fl oz fresh ginger

Preheat the oven to 180C / 350F
mix together the butter and sugar and add the honey, flour and ginger.
Bake until golden brown for approximately 5 minutes.

Raspberry Sorbet

350/ml 12fl oz stock syrup
150ml/ 5 1/2fl oz water
500ml/ 1 pint passion pulp (without the pips)

Add the ingredients and churn a blender.

Palate Cleanser

350ml / 12fl oz stock syrup
150ml / 5 1/2fl oz water
500ml / 1 pint passion pulp (without the pips)

Add the ingredients and churn a blender.


Place the cheesecake mould in the centre of the plate and run a sharp knife along the inside of the mould to release it. Pour a spoonful of the mango salsa at the side. Garnish with a chocolate cigarette and fried coriander.

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