Heavenly Lime Salad Recipe
| Salad
Type: Heavenly Lime Salad Free Cooking Recipe - Salad It's ok! Ingredients / Directions 1 (6 ounce) package lime flavored gelatin mix 1 (20 ounce) can pineapple chunks - drained with juice reserved 1 cup(s) mayonnaise 1 cup(s) shredded Cheddar cheese 1/2 cup(s) chopped pecans In a sma
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Banana Slip
| Drink Master
Cooking receipe to make Banana Slip under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Creme de Banana 1 1/2 oz Irish Creme LiqueurPour carefully, in order given, into cordial glass so that each ingredient floats on the preceeding w
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Spicy Italian Beef Roast Recipe
| Meats
Type: Spicy Italian Beef Roast Free Cooking Recipe - Meats Good stuff! Ingredients / Directions 1 package onion soup mix1/4 teaspoon paprika1/2 teaspoon cayenne pepper to taste1 teaspoon garlic powder or 3 cloves fresh garlicfinely chopped1/2 teaspoon oregano1/2 teaspoon basil1 (2 pou
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Nineteenth Hole
| Drink Master
Cooking receipe to make Nineteenth Hole under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Gin 1 oz Dry Vermouth 1 tsp Sweet Vermouth 1 dash BittersStir with ice in mixing glass and strain into cocktail
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Cooking receipe to make tamarillo oyster salad with salmon caviar under category General Recipes. You may find some video clips related to this receipe below.
tamarillo oyster salad with salmon caviar
20 oysters opened and shell bits removed
2 carrots peeled
6cm white radish (mooli) peeled
2 tbsp lime juice
1 tbsp rice vinegar
1 tbsp caster sugar
1 clove garlic crushed
1 tbsp fish sauce
4 shallots peeled and sliced lengthways
1 vacuumpacked pack of beetroot with its juice
1 long mild red chilli halved lengthways and deseeded
3 tamarillos (or quarter of a medium papaya) quartered skin sliced off and discarded
5 tbsp creme fraiche
1 small jar salmon caviar
Check the oysters for bits of shell and using a very sharp knife carefully slice the oyster meat from its anchorage without destroying the lie of the meat. Finely shred the carrot and the radish and put in cold water to crisp up. Meanwhile mix together the lime juice vinegar sugar garlic and fish sauce until the sugar has dissolved completely then add the shallots and the beetroot juice from its pack.
Drain the shredded carrot and radish and toss with the dressing then slice the chilli into the finest of needles and add this too.
Finally chop up the tamarillo flesh (or papaya if using) and toss this with a spoonful of the dressing from the bowl of shredded roots.
Keep everything cool.
Assemble when ready to go: slice the beetroot and use the slices to stand the oysters on.
Then drain the salad of its dressing and stir a splash of it into the creme fraiche.
Fold the salad with the tamarillo and pile a small amount onto each oyster topping each with a teaspoonful of flavoured creme fraiche and caviar.
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