Greenback
| Drink Master
Cooking receipe to make Greenback under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Gin 1 oz Creme de Menthe (green) 1 oz Lemon JuiceShake with ice and strain into old-fashioned glass over ice cubes.[tubepress mod
[ read more ]
Icy Watermelon Soup Recipe
| Soups
Type: Icy Watermelon Soup Free Cooking Recipe - Soups Wow! Ingredients / Directions 2 cup(s)s watermelon2 cup(s)s orange juice1 tbsp frozen orange juice concentrateorange peel ribbons or mint sprigs for garnish Combine watermelonjuice and concentrate in a food processor or blender and
[ read more ]
Tea - Raspberry leaf tea
| Teas 2
Cooking receipe to make Tea - Raspberry leaf tea under category Teas 2. You may find some video clips related to this receipe below.Raspberry leaf teaRaspberry leaf tea is used to help induce labour and ease child birth. It should not be taken during last 2 months of pregnancy. As always check befor
[ read more ]
summer swiss roll
| Aga Recipes
Cooking receipe to make summer swiss roll under category Aga Recipes. You may find some video clips related to this receipe below.swiss roll75g caster sugar 3 eggs 75g self raising flour a little extra caster sugarwhipped creamchopped strawberriesGrease and line a 300mm x 220m swiss roll tin. Sieve
[ read more ]
Cooking receipe to make panache of sea scallops with sauce nero under category General Recipes. You may find some video clips related to this receipe below.
panache of sea scallops with sauce nero
marco pierre white
For the sauce nero
25g butter
2 shallots
200ml white wine
200ml fish stock
200ml double cream
salt and freshly ground black pepper
50ml squid ink
You will also need
12 medium sea scallops well cleaned
salt
olive oil for frying
lemon juice
24 baby squid cleaned
freshly round white pepper
Heat the butter in a small pan; when foaming add the shallots and cook gently until soft but not coloured.
Add the wine bring to the boil and reduce by half.
Add the fish stock and reduce by half.
Add the cream and cook for a further five minutes.
Season to taste and add the squid ink.
Pass the sauce through a fine sieve to produce a velvety black sauce.
Keep warm while you cook the scallops and squid.
Slice each scallop into two discs and season with salt.
Heat a little olive oil in a frying pan then fly the scallops on each side until cooled about a minute a side.
Squeeze over a couple of drops of lemon puce.
Cook the baby squid in the olive oil until crisp and season.
Place the scallop discs on four warmed white plates each disc topped with a baby squid.
Dot the sauce around the squid.
Garnish with fresh herbs.
Recommended wine Soave Classico from Italys Yeneto region.
This is a simple dish which looks eflictive served on white dishes.
serves 4
[tubepress mode=’tag’, tagValue=’panache of sea scallops with sauce nero’]
