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Tropical Toasted Nuts
| Everyday Recipes
Cooking receipe to make Tropical Toasted Nuts under category Everyday Recipes. You may find some video clips related to this receipe below.Tropical Toasted NutsRecipe By :Serving Size : 8 Preparation Time :0:00Categories : Appetizers MiscellaneousAmount Measure Ingredient -- Preparation Method------
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Streusel Sweet Potatoes Recipe
| Thanks Giving
Type: Streusel Sweet Potatoes Free Cooking Recipe - Thanks Giving All good! Ingredients / Directions 3 1/2 pounds sweet potatoespeeled3/4 cup(s) maple-flavor pancake syrup1/3 cup(s) orange juicedivided1 tablespoon butter or margarine1/4 cup(s) all-purpose flour3 tablespoons packed bro
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Nif's Copycat Japanese Village Sesame Steak Sauce Japanese cooking recipe
| Japanese
Ingredients 2/3 cup white sesame seeds, toasted until just golden brown 2 teaspoons dry mustard 1 teaspoon water 2/3 cup soya sauce 2/3 cup vegetable oil 1 tablespoon garlic, minced 1/2 cup white onion, finely chopped Directions 1In a medium bowl, stir water into dry mustard until smooth. 2A
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steamed open dumplings
| General Recipes
Cooking receipe to make steamed open dumplings under category General Recipes. You may find some video clips related to this receipe below.steamed open dumplingschinesesouthern region1 packet wuntun skinsfilling350g mince pork2 tablespoons Parma ham or lean English smoked bacon finely chopped1 table
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Cooking receipe to make nuggets of fresh salmon with langoustine under category General Recipes. You may find some video clips related to this receipe below.
nuggets of fresh salmon with langoustine
ladenis
4 x 150g salmon filets
12 langoustine tails cooked and peeled
Salt and pepper
50ml clarified butter l
50g butter
Oil a little for frying
200g spaghetti fressh cooked and seasoned
4 canelloni of vegetables (qv)
300ml fish veloute 300ml (qv)
2 tspns fresh chives chopped
squeeze of lemon juice
Cut pocket in each salmon fillet.
Season the hagoustine tails with salt and pepper and place 3 tails m each pocket.
Cut 4 pieces of kitchen foil each 20 x 10 cm and brush them with the clarified butter
Wrap each salmon fillet tightly into a susage shape in the foil.
In order to seal the salmon in its present shape fry quickly on all sides.
Remove the foil and in a circular frying pan finish cooking the salmon in a little fresh butter until it is golden outside but still moist and pink in the middle.
Season and leave to rest.
Place 4 x 5 cm diameter pastry rings in a hot frying pan which has been coated with a little oil. Inside each one put a quarter of the spaghetti and fry until the base is golden.
Remove and keep warm in the oven.
Poach the cannelloni for 34 minutes until hot remove the cling film and cut in half.
Bring the fish veloute to the boil and add the chives.
Cut each salmon fillet into 3 even nuggets and squeeze over a linde lemon juice.
Place 3 salmon nuggets in the centre of each plate.
Place 2 cannelloni halves at the top of the plate slightly apart and at an angle.
Place the crispy spaghem circle opposite.
Spoon the fish veloute sauce carefiully around the nuggets.
Serves 4
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