nori and vegetable moulds

plums in marsala

| General Recipes

Cooking receipe to make plums in marsala under category General Recipes. You may find some video clips related to this receipe below.plums in marsaladelia smith1.35kg fresh firm plums570ml marsala 1 vanilla pod 2 cinnamon sticks 75g golden caster sugar 2 teaspoons arrow root25.5 x 20cm baking dish

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indian sago pudding

| General Recipes

Cooking receipe to make indian sago pudding under category General Recipes. You may find some video clips related to this receipe below.indian sago puddingsabudana kheerindian150g sago 600ml milk 100g sugar 1 teaspoon cardamom powder 2 tablespoons cashew nuts 150ml evapourated milk Wash the sago dra

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summer fruit brule

| General Recipes

Cooking receipe to make summer fruit brule under category General Recipes. You may find some video clips related to this receipe below.summer fruit brule110g blackcurrants 560g soft fruits (including one or more of the following: raspberries redcurrants loganberries or blackberries) 110g caster suga

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Blue Devil Cocktail

| Drink Master

Cooking receipe to make Blue Devil Cocktail under category Drink Master. You may find some video clips related to this receipe below. 1 oz Gin Juice of 1/2 Lemon or 1 Lime 1 tbsp Maraschino 1/2 tsp Blue CuracaoShake with ice and strain into cocktail glass.

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Cooking receipe to make nori and vegetable moulds under category General Recipes. You may find some video clips related to this receipe below.

nori and vegetable moulds

455g celeriac

30g butter

seasoning

140ml dry white wine

85g feta cheese

55g ricotta chees

I bunch spring onions finely sliced

2 tbs shoyu (highquality soy) sauce

46 nori sheets (japanese laver)

chives or sage flowers for garnish

Peel the celeriac and cut into small dice

Melt the butter in a pan add the celeriac and seasoning

Sweat the vegetables for a moment then add the wine

Bring to the boil and simmer over a low flame for 12 to 15 minutes

The celeriac should still have a little bite to it and will have absorbed the wine.

When cool mix in the feta ricotta and onions.

In a soup plate mix the shoyu sauce and 2 tbs water

Lay each nori sheet in it until it becomes moist and pliable about half a minute

Lay each sheet into a heart shaped ramekin leaving plenty overlapping the sides

Fill with about 1 1/2 heaped tablespoons of the mixture

Fold the nori sheet over so that it covers the mixture and press down gently so that the mixture fills the shape

Refrigerate for a day then unmould on to individual plates

Garnish with a few discreet chives or the sage flowers.

Serve with reblochon cheese and radicchio mixed leaf salad (qv).

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