FROM OUR HOME TO YOURS
We treat our guests like family and families share recipes! Here you'll find some of our best recipes by our award winning chefs. Try them at home and feel free to send us your questions or comments.
Our Famous Brussels Sprouts
FOUND AT ALL LOCATIONS
Ingredients
- 1 lbs Brussels Sprouts
- 1.5 tbsp Capers, drained
- 1/4 cup grated Parmesan
- 1/2 tsp Chilli Flakes
Directions
Bring up the temperature on your deep fryer to 375 degrees. Wash sprouts and remove any dead or browning leaves. Quarter large sprouts and halve smaller sprouts. Ensure the Brussels Sprouts are completely dry before putting them into the deep fryer.
Place Brussels Sprouts into deep fryer and cook for 1 minute or until golden brown. Remove the sprouts from the deep fryer and shake to remove all excess oil. Place into a small bowl, adding capers, lemon juice, grated Parmesan, chilli flakes and salt. Toss together, plate and serve immediately.
SALMON WITH HEIRLOOM TOMATO RELISH
BY CHEF PEDRO GONZALEZ
Ingredients
- 12 heirloom tomatoes
- 1 tsp minced garlic
- 2 tbsp garlic oil
- 4 Salmon fillets
- 8 basil leaves
- Salt
- Pepper
- Olive Oil
Directions
Combine tomatoes, garlic, garlic oil and basil in a mixing bowl and season with salt and pepper. Roast in an oven or broiler until it has caramelized on top and set aside.
Season the fish on all sides, using olive oil, salt & pepper to taste. Grill the fish until rare - approximately 5-7 minutes depending on thickness of portion.
Add the tomato relish to the top of the fish as it finishes cooking on the grill. This allows the tomato relish to melt into the crevices of the fish.
Plate, serve & enjoy!
GLUTEN FREE & VEGAN PANNA COTTA
BY CHEF PEDRO GONZALEZ
Ingredients
- 1L Coconut Milk
- 3L Soy Creamer
- 2 Cup Toasted Coconut
- 1 tbsp Vanilla
- 1 tbsp Coconut Flavour
- 4 tsp Agar
- 1 Cup Any Fruit
Directions
In a pot, heat coconut milk, soy creamer, sugar, toasted coconut, vanilla and coconut flavour and let simmer for 30 minutes. Strain pot's content and whisk in agar, then bring to a boil and strain again. Pour the mixture into ramekins to 1/4 inch from top. Place ramekins in to refrigerator, and allow to chill until the liquid has set (approx 2 hours). Once set, drizzle with your favourite fruit purée, garnish with more fruit and serve.
GARGANELLI POLLO
FOUND AT TRATTORIA
Ingredients
- 500 Garganelli Noodles
- .5 Whole Roasted Chicken
- .5 Cup Sundried Tomatoes
- 1 Small White Onion, Diced
- 3 garlic cloves, minced
- 3 cups roasted chicken stock
- 1/3 cup sweet peas
- 6 tbsp olive oil
- 2 tbsp butter
- .5 bunch Italian Parsley
- 1/8 cup basil, chiffonade
- 2 tbsp extra virgin olive oil
Directions
Add the garganelli to a boiling pot of water stiring frequently to avoid sticking. Cooked for about seven to nine minutes or until desired tenderness is achieved.
Next, add 2 tbsp olive oil to a large pan and sauté the onions and sundried tomatoes until the onions are golden brown. Add minced garlic and roasted chicken and deglaze the pan with roasted chicken stock. Reduce the stock by almost half, then add the green peas and butter to finish the sauce.
Finally, add your al dente garganelli noodles, toss and finish with freshly grated Parmiggiano-Reggiano, chopped parsley, basil chiffonade and extra virgin olive oil.
CIOPPINO
FOUND AT ITALIAN KITCHEN
Ingredients
- 3/4 cup butter
- 2 onions, chopped
- 2 cloves garlic, minced
- 1 bunch fresh parsley, chopped
- 2 cans stewed tomatoes
- 2 cans chicken broth
- 2 bay leaves
- 1 tablespoon dried basil
- 1/2 teaspoon dried oregano
- 1 cup water
- 1.5cups white wine
- 1.5 pounds large shrimp
- 1.5 pounds bay scallops
- 18 small clams
- 18 mussels
- 1.5 cups crabmeat
Directions
Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!
Tuna Tartare
FOUND AT COAST
Ingredients
- 1 pound sushi-grade albacore tuna, diced
- 4 tbsp extra virgin olive oil
- 6 tbsp olive oil
- 3 tbsp soy sauce
- juice from one lime
- 2 tbsp grated ginger
- 1 tsp lime zest
- maldon salt to taste
Directions
In a medium bowl, whisk together 6 tbsp olive oil, soy sauce, ginger and lime juice. Reserve in four serving dishes.
Add the diced tuna, with 4 tbls of extra virgin olive oil and maldon salt, gently combine. Divide the tartare between 4 chilled serving bowls in a ring mold.
Garnish with apples, avocadoes, edible flowers, maldon salt, lime zest and ramekins of tuna dressing. Serve with croutons.
Truffled Spaghetti & Meatballs
FOUND AT ITALIAN KITCHEN, TRATTORIA & GLOWBAL
Ingredients
- 1 litre whipping cream
- 3 cloves garlic, puréed
- 1 shallot, puréed
- 50g truffle tapenade
- 2oz extra virgin olive oil
- 1 tablespoon grated parmesan
- 1.5 packages (750grams) fresh or dry pasta
- 18 medium to large meatballs
- 6 florets tête de moine
- 1 medium sized truffle
- salt & pepper to taste
Directions
In a pot add 1 ounce olive oil, shallot, garlic, and truffle tapenade. Sautée until garlic and shallot are nearly caramelized. Add whipping cream and stir with a spatula. Turn heat to medium, just below a simmer, and reduce sauce for approximately 20 minutes. Set aside.
Bring a pot of salted water to... View full instructions on our blog at glowbalgroup.com/blog.
Prawn & Quinoa Salad
FOUND AT GLOWBAL
Ingredients
- 2 tbsp grainy mustard
- 1/4 cup apple cider vinegar
- 1 1/4 cup grape seed oil
- 1/2 cup spinach leaves
- 1/2 cup fluid ounce of buttermilk
- 1/4 avocado
- 1 tsp honey
- Palm sized amount of Italian parsley
- Palm sized amount of chive leaves
- Palm sized amount of basil
- Salt & Pepper to taste
- 1/4 cup red quinoa
- 1/4 cup white quinoa
- 1 cup chicken or vegetable stock
- 1/2 avocado
- 1 radish shaved paper thin
- 5 celery leaves
- 2 carrots shaved paper thin
- 8 slices of cucumber
- 4 small gem tomatoes
- 2 tbsp marcona almonds
- Pinch of sunflower sprouts
- 1/2 cup of baby kale
- 2 oz goat cheese
- 6-8 prawns
- 2 tbsp extra virgin olive oil
Directions
Using a high powered blender, place the mustard, spinach leaves, herbs... View full instructions on our blog at glowbalgroup.com/blog.
