| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
Ready, Steady, Cook 2 |
1 |
servings |
INGREDIENTS
| 15 |
ml |
Dijon mustard |
| 15 |
ml |
White wine vinegar |
| 15 |
ml |
Chopped corriander |
| 150 |
ml |
Olive oil |
| 1 |
|
Egg yolk |
| 1 |
pn |
Black pepper |
| 1 |
pn |
Sugar |
|
|
Vegetable oil for frying |
| 1 |
|
Egg; beaten |
| 50 |
g |
Plain flour |
| 15 |
ml |
Chopped coriander |
| 5 |
ml |
Soy sauce |
| 5 |
ml |
Bicarbonate of soda |
| 125 |
g |
Baby corn |
| 100 |
g |
Cous cous |
| 30 |
ml |
Chopped parsley |
| 30 |
ml |
Chopped mint |
| 1/2 |
|
Lemon; juice of |
| 1 |
|
Tomato; chopped |
| 1 |
|
Clove garlic; chopped |
| 1 |
|
Salmon Fillet |
|
|
***CHERVIL AND COURGETTE CONFETTI |
|
|
; SAUCE*** |
| 1 |
sm |
Courgette |
| 25 |
g |
Butter |
| 1/2 |
|
Lemon; juice of |
| 15 |
ml |
Chopped chervil |
|
|
Vegetable oil for frying |
| 1 |
|
Leek |
| 200 |
ml |
Red wine |
| 50 |
g |
Caster sugar |
| 250 |
ml |
Milk |
| 15 |
ml |
Sugar |
| 1 |
|
Egg |
| 100 |
g |
Plain flour |
INSTRUCTIONS
DEEP FRIED CORN AND DIP
DEEP FRIED CORN
SEARED SALMON WITH COUS COUS
FOR THE COUS COUS
FOR THE SALMON
CRISPY FRIED LEEK
CREPE NOODLES WITH RED WINE
1 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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