Primed Salad of Sweet Potatoes and Pork Head Pate with Shallots and Mustard Vinaigrette

When you want to eat wonderful Primed cuisine there is no better venue than Brasserie CiCou at Greenhills.

The ambiance and service are first class, and you know that as one of the premier chefs in Asia that Chef Cyrille will have delicious French cuisine for you to savor and enjoy.

Don’t miss out on the special menu that will be launched on Thursday March 19, 2015.

Come and partake of French cuisine adaptability with a percentage of proceeds going to achildsdream.ph.

To reserve: 026619200 / 09178858841

The fabulous menu is here:

Now that you are hungry here is a cool recipe from Pogi Chef Cyrille for you to try:

Primed Salad of Sweet Potatoes and Pork Head Pate with Shallots and Mustard Vinaigrette

Ingredients:

60 grams of Sweet Potato
80 grams of Pork Head pate (big cubes)
15 ml Vinaigrette
5 grams Mustard
5 grams Shallots (chopped)
25 grams Mesclun Salad
2 Grams Red Cabbage
1 gram Iodized Salt
.5 gram Pepper

Procedures:

1. Boil peeled Sweet potato until its fork tender. Let it cool.

2. Mix Vinaigrette and Mustard together.

3. Toss mesclun with red cabbage salad with vinaigrette, salt and pepper.

4. Put toss Pork head pate and sweet potatoes with mustard Vinaigrette and chopped shallots on top of the salad.