CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Vegetables, Dairy |
|
Cook 2, Ready, Steady |
1 |
Servings |
INGREDIENTS
15 |
|
Dijon mustard |
15 |
|
White wine vinegar |
15 |
|
Chopped corriander |
150 |
|
Olive oil |
1 |
|
Egg yolk |
1 |
pn |
Black pepper |
1 |
pn |
Sugar |
|
|
Vegetable oil for frying |
1 |
|
Egg, beaten |
50 |
g |
Plain flour |
15 |
|
Chopped coriander |
5 |
|
Soy sauce |
5 |
|
Bicarbonate of soda |
125 |
g |
Baby corn |
100 |
g |
Cous cous |
30 |
|
Chopped parsley |
30 |
|
Chopped mint |
1/2 |
|
Lemon, juice of |
1 |
|
Tomato, chopped |
1 |
|
Clove garlic, chopped |
1 |
|
Salmon Fillet |
|
|
***CHERVIL AND COURGETTE |
|
|
CONFETTI |
|
|
SAUCE*** |
1 |
|
Courgette |
25 |
g |
Butter |
1/2 |
|
Lemon, juice of |
15 |
|
Chopped chervil |
|
|
Vegetable oil for frying |
1 |
|
Leek |
200 |
|
Red wine |
50 |
g |
Caster sugar |
250 |
|
Milk |
15 |
|
Sugar |
1 |
|
Egg |
100 |
g |
Plain flour |
INSTRUCTIONS
Place all the ingredients in a small blender and process until
combined. Refrigerate until ready to serve. DEEP FRIED CORN: 1 Heat
the vegetable oil in a large pan. Combine the egg, flour, coriander,
soy sauce and bicarbonate of soda in a bowl. Stir in the corn and coat
evenly. Deep-fry until golden brown, drain on kitchen paper and serve
with the dip. SEARED SALMON WITH COUS COUS: 1 Place the cous cous in
a large bowl, just cover with boiling water and leave to soak. When
the water is fully absorbed, stir in the remaining ingredients, season
and serve. 2 Score the salmon on the skin side and cook on a hot
griddle with a little oil for approximately seven minutes. 3 Serve
the cous cous topped with the salmon. Spoon the courgette discs around
the dish and garnish with the crispy leek (see below). CHERVIL AND
COURGETTE CONFETTI SAUCE: 1 Cut the courgette into strips lengthways
and cut out small discs using the end of an apple corer. 2 Melt the
butter in a pan and add the remaining ingredients including the
courgette discs. Cook for 3-4 minutes. Season and serve. CRISPY FRIED
LEEK: 1 Heat the oil in a large pan. Trim the leek, cut in half length
ways and shred into long thin strips. Deep-fry until crisp and golden.
CREPE NOODLES WITH RED WINE: 1 Pour the wine into a small pan, add the
sugar and gently heat, stirring until the sugar has dissolved. Bring
to the boil, reduce the heat and simmer gently to reduce. 2 Whisk the
milk, sugar, egg and flour together to make a smooth batter. Heat a
crepe pan with a little oil and add enough batter to just cover the
base of the pan. 3 Cook for a few seconds until brown. Turn and cook
the other side. Turn onto a plate and cut into ribbons. 4 Repeat with
the remaining batter. Add the ribbons to the wine pan, stir gently
turn out and serve. continued in part 2
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