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Article: Cantonese rice | Boletus seasoning

Recette de Riz cantonais & Cèpe

Cantonese rice | Boletus seasoning

Recipe made by: Sophie Duval, Louison Recolin, Steven Salendres and Enzo Pradier.
Students in BTS Hospitality and Catering at CFA Sud Formation CCI Nîmes Marguerittes.

For 4 people :
- 250g long grain rice
- 5 eggs
- 150g of bacon bits
- 150g of peas
- 100g of onions
- 1 clove of garlic
- 30g of shallot
- Sesame oil
- Olive oil
- 1 Cep seasoning
- Plate parcels

  1. Cook the rice for 10 minutes in 5 times the volume of salted water, drain.
  2. Cook the egg into a well-cooked omelet and cut into small dice.
  3. Saute the bacon strips with the onions and garlic in olive oil.
  4. Combine everything in a salad bowl, add the already cooked peas, add the rice and the oils, mix everything.
  5. Arrange the rice on the plate, garnish with chopped parsley, cut shavings of Soy sauce and porcini mushroom seasoning on top to your liking.

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For 4 people : - 1 kg of potato- 100 g of fresh cheese- 15 cl of olive oil  - A few leaves of fresh herbs:   Coriander, sage, tarragon, mint, basil, marjoram Peel potatoes. Cook in a pan of col...

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Potato chips and cumin sauce | Lime and Boletus Carving Seasoning

For 4 people : - 3 potatoes- 100g cottage cheese - 2 grams of cumin - 1 gr of turmeric (for color)- 2 tablespoons of wine vinegar- sunflower oil - salt pepper     Peel and thinly slice the pota...

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