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pear and pepper chutney
| General Recipes
Cooking receipe to make pear and pepper chutney under category General Recipes. You may find some video clips related to this receipe below.pear and pepper chutney1.8kg firm pears weighed after peeling coring and chopping finely 450g onions finely chopped450g tomatoes skinned and finely chopped 2 gr
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Cherry Coffee Cake Recipe
| Breakfast
Type: Cherry Coffee Cake Free Cooking Recipe - Breakfast Try this one! Ingredients / Directions 1/2 cup(s) margarine1 cup(s) granulated sugar1 eggbeaten with milk to equal 1 cup(s)2 cup(s)s flour2 teaspoons baking powder1 teaspoon salt1 (21 ounce) can cherry pie filling1/2 cup(s) gran
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Beef
a la Mode Recipe
| Meats
Type: Beefa la Mode Free Cooking Recipe - Meats Um! Yummy! Ingredients / Directions 3 pounds lean beeflarding bacon1 quart stock1 glass claret3 tablespoons Crisco4 tablespoons flour2 carrots1 chopped onion10 button onionssprig parsleypiece thyme1 bay leafjuice half lemon2 clovessalt a
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Curried Chicken Turnovers Japanese cooking recipe
| Japanese
Ingredients Filling 2 cups chopped chicken 4 medium shrimp, cleaned and chopped 1 teaspoon oil 2 water chestnuts, chopped 1 medium dried mushroom, soaked and chopped 1 tablespoon cilantro, chopped Seasoning 1/4 teaspoon sugar 1/2 teaspoon curry 1 teaspoon soy sauce 1/4 teaspoon salt 1 (8
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Cooking receipe to make crispy salmon with spicy oriental sauce under category General Recipes. You may find some video clips related to this receipe below.
crispy salmon with spicy oriental sauce
ladenis
2x180g salmon escalopes
25g pickled ginger sliced
1/2 medium white cabbage
39g salt
150ml sesame oil
50g icing sugar
10ml white wine vinegar
50ml sweet sherry
20g fresh root ginger finely diced
1 red chilli pepper sliced
100g golden sultanas
salt and pepper
a little oil for frying
300ml spicy oriental sauce (qv)
Cut each salmon escalope into 4 even squares.
Cut each square into 6 even slices retaining the original shape.
Thread 6 slices on to each of 4 kebab skewers alternating the slices with thick pieces of pickled ginger.
Set aside.
Break the cabbage into individual leaves remove any thick stems and shred the leaves very finely.
Sprinkle the cabbage with the salt. cover and leave in the refrigentor for 46 hours.
hen wash thoroughly to remove the salt and drain well.
Heat the sesame oil in a large saucepan and add the cabbage.
Stir well for about 30 seconds.
Push the cabbage to one side add the sugar and cook until it starts to caramelize.
Stir back the cabbage and mix.
Add the vinegar sherry fresh ginger chill) and sultana and cook over a high heat for 23 minutes or until all the liquid has evapourated.
The cabbage should be light golden in colour and slightdy crispy.
Allow to cool before adjusting the seasoning.
Season the salmon with salt and pepper and cook skin side down in a flat frying pan lightly coated in oil until golden and crisp.
Turn and finish cooking to taste preferably leaving the centre a little underdone.
Reheat the cabbage.
Place a small mound of cabbage in the centre of each plate.
Place the salmon on top.
Spoon the sauce around.
Serves 4 as a starter
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