Regent Home Cooking

Food & Drink Inspiration Press Releases

Stay At Home and Make Great Dishes!

 
 
While respecting the Government’s measures and staying closed for the guests, Regent Hotel and its team came up with a great idea on how to keep us entertained during the covid-19 crisis and are generously sharing their top recipes with all of us!
 
Regent culinary team has curated a series of recipes to inspire you to cook simple dishes at home. Today, we are presenting their first recipe and we will continue updating you with the new ones, as they will be doing this twice a week.

 

Recipe 1 – Stuffed Eggplant with Mozzarella Cheese



Preparation
Wash, dry and cut the eggplants in half. Season with salt, pepper and coat with olive oil. On a heated pan, grill the eggplants from the cut side until they turn brown. Once cool, carve the baked inside of the eggplant with a spoon to make room for the filling.
 

Stuffing preparation
Chop all the vegetables into a brunoise, fry rapidly with olive oil. Remove from the heat and then add the pesto, finely chopped thyme, a portion of Mozzarella cheese (diced) and the inside of the eggplant. Season with salt and pepper.
 

Serving
Fill the eggplant, cover with the rest of Mozzarella cheese. Put the eggplant on an oiled pan and bake in a preheated oven at 200° C for 15 minutes. Serve with marinated arugula or fresh cherry tomato salad, leeks and capers.  

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Recipe 2 - Gnocchi with Leek, Bacon and Almonds






 

Gnocchi Preparation
Wash and dry the potatoes, then poke a few holes in the potatoes with a fork. Bake in a preheated oven at 180° C for 1.5 hours. Once the potatoes are cooked, remove the potato skin and mash. Add egg yolk, flour, grated Parmesan, salt and pepper. Stir the mix together lightly until the mix is compact. Separate into small pieces and roll it out. Cut with a knife to create 1 cm rolls. Boil the pieces in salted water until they float to the top.
 
 
Sauce preparation
Add the olive oil to a heated pan, sauté the chopped leeks, garlic and tomatoes. Cook gently for 15 minutes until reduced to half. Season with salt and pepper and add toasted almonds. Blend to a smooth texture while warm.
 
 
Serving
Briefly fry cooked gnocchi in olive oil and drizzle with sauce. Serve with chopped toasted almonds and Parmesan shavings. Add crispy bacon if desired.

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Recipe 3 - Grilled squid with cherry tomatoes and Worcestershire sauce






Squid and sauce instructions 
In a hot pan, fry the squid briefly and sharply, then take out and set aside. Add the finely chopped garlic to the same pan, and then add the cherry tomatoes (gently crushed and chopped), salt, finely chopped thyme and honey. Cook ingredients together for about 10 minutes, then add Worcestershire sauce, chopped onions and butter at the end. 

Side dish instructions 
Mash the peeled potatoes and season with salt, pepper and finely chopped fresh parsley. Shape the mashed potato into small balls, then flatten them and fry in a pan in semi-deep oil at medium temperature (160°C). Once the potatoes are cooked on both sides and yellow in cover, remove from the oil. 

Serving 
Serve side dish first then add the squid in the sauce on top. 

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Recipe 4 - Fillet of sea bream with corn and young onions



Fillet instructions 
Dry the fillet and season with salt. Heat the olive oil in a pan and fry the fillet on the skin for 3 minutes, then flip it over and add the bay leaf, ginger, garlic and butter. Fry for 2 more minutes.


Side dish instructions 
In a hot pan, fry the garlic, onion and diced celery. Cook for a few minutes, then add the corn sugar and sauté for 3-4 minutes, seasoning it with salt and pepper. At the end, add the miller and finely chopped parsley.  


Serving 
Serve the fried sea bream fillet and season with a squeeze of lime juice, then add the side dish and grilled young onions. 

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Recipe 5 - Grilled pork fillet with baked root vegetables and orange sauce




Preparation of the marinade (for meat) 
In a bowl add the mustard, honey, garlic and soy sauce and mix together. Cut the pork fillet to create medallions and pour over the marinade. Leave in the fridge for at least 30 minutes, overnight is recommended for the best flavour.


Side dish preparation 
In the boiling water, add the salt, carrots and parsnips and boil for 12 minutes. Remove the vegetables from the water and place in a baking tray. Season with salt, olive oil and finely cut thyme. Cut the orange in half and place in the same tray with the root vegetables. Bake at 200 C for 15 – 17 minutes or until it turns a dark gold colour.  


Preparation of the sauce and meat 
First, marinate the meat and leave in the refrigerator for 30 minutes, or until the preparation of the side dish is complete. Whilst the vegetables are in the oven, heat the pan, season the meat with salt and fry the pork medallions. Once cooked, remove the medallions from the pan and in the same pan add the juice of the baked orange, heavy cream for cooking, salt and pepper. Stir until the sauce is ready. 


Serving 
To serve, place the port medallions on the plate, then add the baked root vegetables and pour the sauce over the top. 

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Recipe 6Chicken skewers with orange and oregano, baked potato and cucumber and squash salad 




Preparation 
Remove the skin from the chicken and chop into cubes roughly 2 cm in size. Add finely chopped garlic and ginger, grated orange zest, oregano, olive oil and the juice of 1 orange. Add the sauce to the chicken and leave to marinade in the refrigerator for at least for 2 hours. Remove the chicken and place carefully on skewers, and then fry in a hot pan for 4 minutes on each side. 


Step 2



Preparation 
Wash the potatoes and boil with the peel in salted water. Mix the Parmigiano cheese, garlic, aromatic herbs, salt, pepper and olive oil. Remove the potatoes from the water after 20 minutes, make 3 or 4 slices halfway through each potato then gently press down with a knife. Pour over the mixture of Parmigiano, garlic, olive oil and herbs and bake in the oven for 15 minutes at 200 C. ​

 
Step 3



Preparation
Slice the cucumber, squash and carrot into thin strips. Add the chopped onion and parsley leaves (not cut), then season with olive oil, vinegar and salt. Mix together. 


Serving
Serve all of it on the same plate and season the skewers with the toasted sesame seeds. 

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Recipe 7 - Pasta with wild asparagus and parmesan





Preparation
Pour water into two separate pots, season with salt and wait for the water to boil. Meanwhile, gently whisk two whole eggs and four egg yolks in a bowl, add finely grated Parmesan and mix. Once the water has boiled, add the pasta to one pot and the washed asparagus to the other.

Cook the asparagus for a maximum of one minute in the boiling water, then cool immediately under cold water. Cut the cooled asparagus into smaller pieces. On a heated frying pan, fry the cubed garlic, add the chopped asparagus and sauté briefly.

Cook the pasta two minutes shorter than the recommended time, drain some of the liquid and keep the rest to prepare the sauce. Continue cooking the pasta over a medium heat, add the mixture of eggs and Parmesan cheese and stir constantly to keep the sauce from thickening. Finally, add the sautéed asparagus with garlic and stir. 

Serving
Serve with a couple of parmesan slices. 

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