Dry Beef Curry with Onions and Peanuts Recipe
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Type: Dry Beef Curry with Onions and Peanuts Free Cooking Recipe - Meats Just do it! Ingredients / Directions 1 kg chuck steakchopped3 cup(s)s coconut milk1 cup(s) finely ground peanuts1 tablespoon fish sauce2 teaspoons tamarind sauce6 (150g) baby onions1/4 teaspoon ground cloves1/4 t
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| Christmas Recipes
Cooking receipe to make Chocolate Shortbread under category Christmas Recipes. You may find some video clips related to this receipe below.Recipe By : Gourmet, DEC.1983Serving Size : 1 Preparation Time :0:00Categories : Cookies Holiday Amount Measure Ingre
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Cooking receipe to make escalopes of salmon with crispy lettuce spring onions and coriander under category General Recipes. You may find some video clips related to this receipe below.
escalopes of salmon with crispy lettuce spring onions and coriander
ladenis
1 large head cos lettuce or chinese leaves
100g softened butter
3 cloves garlic 3 cloves finely chopped
drop of lemon juice
bunch spring onions thinly sliced
bunch fresh coriander leaves
250g jar honey
dash white wine vinegar
1 x 400ml bottle oyster sauce
dribble soy sauce
1 tbspn dry sherry
1 tbspn olive oil
4 x 150g salmon escalopes
2.5cm fresh root ginger peeled and diced
Salt and pepper
handful toasted sesame seeds
Wash the lettuce or Chinese leaves discard the root and cut the leaves into pieces 2.5cm thick.
Cream the butter and incorporate the garlic and lemon juice.
Mix well.
Mix the spring onions and coriander leaves together and set aside.
Empty the jar of honey into a saucepan add the vinegar and reduce to a thick sweet and sour consistency.
Remove from the heat.
Add the oyster sauce soy sauce and sherry.
Pour the oil into a non stick frying pan and when nearly smoking place in the salmon escalopes skin side up.
Cook until golden then turn over and cook through.
Leave to drain on kitchen paper.
In a separate pan melt the garlic butter.
Add the ginger and toss with the lettuce or Chinese leaves for a minute or two until glossy and slightly wilted but still crisp.
Season the salmon with salt and pepper.
Arrange a handful of dressed lettuce or Chinese leaves in the centre of each plate.
Place a salmon escalope on top and cover with a quarter of the spring onion and coriander mixture.
Sprinkle with some of the sesame seeds.
Surround with the spicy sauce.
This salmon recipe is one of my all time favourites. It was created by Andrew Jefls who was head chef at Nico Central for 3 years having previously worked with us at Chez Nico for a number of years. He has a particular ability to bring out the inherent taste of food without oversalting. Very few people understand this basic premise.
Although I am not generally in favour of mixing French cuisine with Oriental cooking I find this dish very light and fresh as well as fiJI of flavour. As salmon has a very strong flavour of its own it can support a marriage with spicier ingredients.
Serves 4
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