Showing posts with label Side. Show all posts
Showing posts with label Side. Show all posts
Sunday, 14 October 2012
Mushrooms on Toast
Ingredients :
3 tablespoon olive oil
2 pounds button mushrooms, wiped and trimmed
3 tablespoons brandy
3 tablespoon whole grain mustard
1 teaspoon paprika
3/4 cup heavy cream
juice of 1 lemon
6 slices of toast
2 tablespoons finely chopped flat leaf parsley
Salt and pepper
Preparation :
Saute mushrooms in a saucepan, for 3 – 4 minutes. Move pan away from the heat, and add brandy to the pan. Gently move pan back on the heat, taking care as the brandy may catch fire on the pan.
Once the brandy evaporates, add the mustard, paprika, cream and lemon juice. Season with salt and pepper. Reduce heat
Lay out the pieces of toast on a plate, and heap the mushrooms on the toast. Garnish with coriander, and serve.
Serves 4
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Friday, 12 October 2012
Scallops with Lime and Chillies
Ingredients :
- 6-8 scallops
- 1 tbsp olive oil
- 100 gms green beans
- 1 large chopped garlic cloves
- 1/2 tsp chopped fresh red chilli
- juice of half a lime
- roughly chopped coriander
- salt and pepper
Preparation :
- In a small saucepan, bring water to a boil, add the beans and cook for two minutes. Drain the water, rise the beans with cold water and keep aside.
- In another saucepan, fry the scallops in olive oil for about a minute or two, until golden on both sides. Add the garlic cloves and chopped red chilli on top of the scallops and toss in the pan.
- Cook for a minute more, and then drizzle the lime juice on the scallops
- Take off the heat, and garnish with salt and pepper, and chopped coriander
Serves 2
Thursday, 11 October 2012
Tzatziki – Greek Yogurt Dip
Ingredients :
- ½ kg yogurt, strained
- 1 cucumber, peeled
- 4 garlic cloves, grated
- salt
- oil
- vinegar
Preparation :
- Mix the garlic with salt and vinegar
- Grate the cucumber and squeeze out all the water in it.
- Put the yogurt in a bowl and add the grated cucumber. Add in the garlic.
- Put the yogurt in a blender and blend it until the ingredients are well mixed. Add some oil, sprinkle salt and red chilli powder and serve
- Grate the garlic and mix it with salt and vinegar. Peel the cucumber, grate it and squeeze it until all its water is removed. Put the yoghurt into a bowl and add the cucumber into it. Then mix the yoghurt with the mixture of grated garlic. Whiz the content until all the ingredients are well mixed. Add some oil. Yoghurt dip can be served in a normal temparature but it is rather prefered cold.
Serves 4
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