Swot Analysis of Giordano
1. A great dish that will go with that after-office beer, this corned tuna fishcakes with remoulade will be your perfect bet.
Ingredients:
1 can San Marino Corned Tuna
1 egg
2 tbsps flour
1/2 cup red bell pepper diced
2 tbsps minced spring onions
1 white onion diced
2 cloves garlic, minced
1 cup Japanese bread crumbs
Salt and pepper to taste
1/2 cup mayonnaise
1/4 cup minced parsley
1 tsp pickle relish
1 tsp Dijon mustard
1/4 cup lemon juice
1/4 cup capers
1/2 tsp paprika
Oil for frying
PROCEDURE:
1. Mix San Marino Corned Tuna, egg, flour, bell pepper, spring onions, onion, garlic, salt and pepper in a bowl and form into patties.
2. Coat patties in bread crumbs and fry until golden and crisp on all sides.
3. To make remoulade, mix mayonnaise, mustard, parsley, pickle relish, lemon juice, capers and paprika and season with salt and pepper.
2. Pack some meat (and spice) into your salad with Chef Nino and Sam's Spicy Pork Salad with Liver Spread recipe.
Ingredients:
250 g. pork tenderloin
Salt and pepper
Peanut oil
2 shallots chopped
2 green onions chopped
4-5 sprigs cilantro, chopped
1/4 cup mint leaves, chopped
2 pcs plum tomatoes seeded and julienned
1 medium cucumber seeded and thinly sliced
Zest of 1 lime
3 tbsp lime juice
3 tbsp thin soy sauce (or fish sauce)
2 tbsp CDO Liver spread
1 tsp sugar
1/2 tsp ground dried chillies
1 Tbsp chopped peanuts
PROCEDURE:
1. Preheat oven at 350� F. Clean pork tenderloin, pat dry, pierce with fork, season with salt, pepper and peanut oil, place it on a rack, place a rack on a tray, then bake for 20 minutes.
2. Peel shallots, cut green onion and cilantro roots, cut mint stem, wash dirt, and pat dry. Finely slice shallots, coarsely slice green onion and cilantro, then pick only mint leaves from stems.
3. Prepare spicy dressing by mixing lime juice, thin soy sauce (or fish sauce) sugar, lime zest and CDO liver spreed and ground dried chillies in a mixing bowl. Taste
Ingredients:
1 can San Marino Corned Tuna
1 egg
2 tbsps flour
1/2 cup red bell pepper diced
2 tbsps minced spring onions
1 white onion diced
2 cloves garlic, minced
1 cup Japanese bread crumbs
Salt and pepper to taste
1/2 cup mayonnaise
1/4 cup minced parsley
1 tsp pickle relish
1 tsp Dijon mustard
1/4 cup lemon juice
1/4 cup capers
1/2 tsp paprika
Oil for frying
PROCEDURE:
1. Mix San Marino Corned Tuna, egg, flour, bell pepper, spring onions, onion, garlic, salt and pepper in a bowl and form into patties.
2. Coat patties in bread crumbs and fry until golden and crisp on all sides.
3. To make remoulade, mix mayonnaise, mustard, parsley, pickle relish, lemon juice, capers and paprika and season with salt and pepper.
2. Pack some meat (and spice) into your salad with Chef Nino and Sam's Spicy Pork Salad with Liver Spread recipe.
Ingredients:
250 g. pork tenderloin
Salt and pepper
Peanut oil
2 shallots chopped
2 green onions chopped
4-5 sprigs cilantro, chopped
1/4 cup mint leaves, chopped
2 pcs plum tomatoes seeded and julienned
1 medium cucumber seeded and thinly sliced
Zest of 1 lime
3 tbsp lime juice
3 tbsp thin soy sauce (or fish sauce)
2 tbsp CDO Liver spread
1 tsp sugar
1/2 tsp ground dried chillies
1 Tbsp chopped peanuts
PROCEDURE:
1. Preheat oven at 350� F. Clean pork tenderloin, pat dry, pierce with fork, season with salt, pepper and peanut oil, place it on a rack, place a rack on a tray, then bake for 20 minutes.
2. Peel shallots, cut green onion and cilantro roots, cut mint stem, wash dirt, and pat dry. Finely slice shallots, coarsely slice green onion and cilantro, then pick only mint leaves from stems.
3. Prepare spicy dressing by mixing lime juice, thin soy sauce (or fish sauce) sugar, lime zest and CDO liver spreed and ground dried chillies in a mixing bowl. Taste