List of recipe ideas with slicer by Elicuisine

Julienned endives with green apple and nuts, goat cheese and smoked salmon sauce

Recipe made with the slicer

Preparation time: 5-10 min.

Ingredients :

  • 3 or 4 endives
  • 1 Granny Smith apple
  • ½ yellow lemon
  • 2 tablespoons of olive oil
  • 6 slices of smoked salmon
  • 20g (0,04 lb) of nuts
  • 30g (0,07 lb) of fresh cheese
  • 25cl of liquid cream
  • A few sprigs of chives

Preparation :

  1. Mince the endive in thin slices.
  2. Marinate the endives with olive oil and the juice of half a lemon.
  3. Cut the apple in thin slices and put them in a salad bowl with some lemon juice.
  4. Mix the goat cheese with the cream and add pepper from the mill.
  5. Start a layered presentation, with the julienned endives first, then the goat cheese cream and finally the apple and smoked salmon.
  6. Decorate the whole preparation with some nuts and chives.

Tips :

  • You can also add fish eggs on top
  • Replace the apple by a pear, the smoked salmon by bacon strips, the goat cheese by Roquefort cheese, etc.
Watch the video
Julienned endives with green apple and nuts, goat cheese and smoked salmon sauce

Suggestion for presentation

Tomato and cucumber carpaccio with prawns, flavoured with shallot, lemon and curry

Tomato and cucumber carpaccio with prawns, flavoured with shallot, lemon and curry

Suggestion de présentation

Recipe made with the slicer

Preparation time: 5-10 min.

Ingredients:

  • 3 or 4 tomatoes
  • ½ cucumber
  • 24 large prawns
  • 2 shallots
  • 1 teaspoon of curry
  • 2 tablespoons of olive oil
  • 8 mint leaves
  • Fleur de sel

Preparation :

  1. Slice the shallots thinly and leave them marinating for a few minutes with olive oil and curry.
  2. Cut some cucumber and tomato slices and place them in the plate.
  3. Cut the prawns in half and put them on the vegetables.
  4. Add the shallots and sprinkle with salt and pepper.
  5. Add some mint.

Tips:

  • You can also serve this preparation as layered verrine glasses.
  • Replace the prawns by chicken, the shallots by thinly-cut fennel, cucumber by sweet pepper, etc.
Watch the video

Crunchy vegetables salad with coriander and peanut chicken

Recipe made with the slicer

Preparation time: 10-15 min.

Ingredients :

  • 1 tablespoon of peanuts
  • 200g (0,44 lb) of chicken breast
  • 1 carrot
  • 1 green pepper
  • 2 cabbage leaves
  • ¼ of a cucumber
  • 1 teaspoon of soft or hot pepper
  • 5 branches of coriander
  • 3 green lemons
  • 4 tablespoons of soy sauce

Preparation :

  1. Crush the peanuts and roast them in a pan.
  2. Cut chicken slivers and cook them with the peanuts.
  3. Cut the vegetables in slices (as thin as possible) and put them in the final dish.
  4. Season the vegetables with soya sauce and green lemon juice.
  5. Season the chicken with the hot pepper and put it on the salad.
  6. Add a few slices of green lemon and the coriander.

Tips :

  • You can also fry the vegetables for about a minute with the meat.
  • Replace the chicken by another type of meat or fish, cook different sorts of vegetables depending on the season.
Watch the video

Suggestion for presentation

Fried pumpkin flavoured with orange, chesnuts and minced with duck confit

Fried pumpkin flavoured with orange, chesnuts and minced with duck confit

Suggestion de présentation

Recipe made with the slicer

Preparation time: 20-30 min.

Ingredients :

  • 1 piece of pumpkin
  • Butter
  • 1 orange
  • 2 onions
  • 20cl of red wine
  • 3 or 4 minced confit duck legs
  • 12 cooked sweet chestnuts
  • A few chive sprigs

Preparation :

  1. Cut pumpkin sticks (2 or 3 per person) and brown them for about 1 minute in a pan with some butter.
  2. Half-fill with water, add the quartered orange and leave it until the water evaporates.
  3. Slice the onions thinly.
  4. Add 20cl of red wine to the cooking juices of the pumpkin.
  5. When cooked, put the pumpkin in the service plate and throw the orange quarters away.
  6. Add the onions to the cooking juices and reduce the whole thing down.
  7. Cut the duck confit and heat it up in butter with chestnuts.
  8. Present it according to your inspiration and add some chive sprigs and milled pepper.

  • You can also sprinkle some Belgian speculoos on the pumpkin sticks (1/2 speculoos per person).
  • Replace the duck with monkfish, pumpkin by carrots, etc.
Watch the video

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