Recipe by :chef ssentongo

Here’s the FULL recipe for your Luxury Brunch Board – 6 dishes in 1 photo. Perfect for private chef brunch for 2.

1. Fluffy Pancakes Stack (center)

• 1 cup flour, 1 egg, 1 cup milk, 2 tbsp sugar, 1 tsp baking powder, pinch salt, 1 tbsp butter
• Mix, rest 10 min, fry small pancakes. Stack 5 high, top with strawberry, blueberry, banana, pour maple syrup / honey

2. Acai / Smoothie Bowl (top left)

• Blend: 1 frozen banana, handful strawberries, blueberries, 1 tbsp chia, 3 tbsp yogurt
• Top: sliced strawberry, banana, granola, coconut, chia seeds

3. Strawberry Croissant (bottom)

• Fresh croissant, cut open, fill with whipped cream + sliced strawberries, dust powdered sugar

4. Avocado Toast + Poached Egg (bottom right) – Your signature

• Toast sourdough, mash 1 avocado + lime + salt + chili
• Top with tomato, herbs. Poach egg 3 min in simmering water + vinegar. Place on top, pepper

5. Berry Parfait Jar (top right)

• Layer in jar: strawberry puree, granola, Greek yogurt, fresh berries, repeat

6. Tropical Fruit Plate (middle right)

• Sliced mango, passion fruit halves, berries, lemon wedge

7. Strawberry Smoothie (bottom left)

• Blend: milk, strawberry yogurt, ice, honey. Top with whipped cream + strawberry

Service – Like the photo:
Wooden table, wooden boards, scatter blueberries, mint leaves, champagne glasses for juice.

Private Chef Price: This whole board for 2 = $75-90 in Juba.

Want me to make a printable brunch menu with these 6?

* –  This is Steak Surf & Turf – grilled steak topped with a seared scallop / shrimp, with a caramel glaze. Plus that dessert in the back is a caramel panna cotta.

Here is how to make the main plate like in the photo:

Ingredients (2 plates)

• 2 beef fillets / sirloin steaks 250g each
• 2 large scallops or jumbo prawns, cleaned
• Salt, black pepper
• 2 tbsp butter
• 2 garlic cloves
• Lemon, mint for garnish

For the glaze / sauce:

• 2 tbsp soy sauce
• 1 tbsp honey / brown sugar
• 1 tbsp butter
• 1 tsp balsamic vinegar or lemon juice

Steps:

1. Steak: Pat steak dry, season with salt and pepper. Sear on very hot pan 3-4 mins per side for medium. Add butter and garlic in last minute, baste. Rest 5 mins.
2. Scallop / Shrimp: Same pan, add little oil. Sear scallop 90 seconds per side until golden. Season.
3. Sauce: In same pan, add soy, honey, balsamic and butter. Stir until thick and glossy – 1 minute.
4. Plate: Place steak, top with scallop, drizzle sauce around like in the photo. Add mint leaf.

For the dessert in the back (quick version):

• 200ml cream, 2 tbsp sugar, 1 tsp gelatin. Heat cream + sugar, add gelatin, pour in small cup, chill 4 hours. Top with caramel sauce and orange slice.

Serve steak hot, panna cotta cold.