Recipe: Fish salad, vanilla creme brulee

Written By Unknown on Rabu, 14 November 2012 | 18.47

If you have been planning dinner for a while with a few close friends, and haven't been able to finalise the menu, the below recipes comprising a seafood entree, a lamb main course and a French custard should sail you through.

Oriental seafood salad

Ingredients:

Prawn - 60gms
Calamari - 40gms
River Sole - 60gms
Pok Choy (Chinese cabbage) - 30 Gms
Fresh red chilli - 10gms
Fresh green chilli - 10gms
Red bell pepper - 100gms
Yellow bell pepper - 100gms
Capsicum - 100gms
Sugar- 20gms
Salt - 5gms
Garlic - 20gms
Rice wine - 30ml
Lime juice - 20ml

Method:
- De-vein the prawns and wash properly
- Take prawns, Calamari and river sole and boil them together for 15 minutes on medium flame
- Refrigerate the boiled seafood
- Wash all vegetables and dice them
Dressing:
- Finely chop garlic. Add lemon juice, salt, sugar and rice-wine
- Whisk all ingredients mentioned above
- Serve chilled

Lamb Bulgogi

Ingredients:

Boneless lamb - 250gms
Dry red chilli - 5gms
Eggs no. 1
Bulgogi sauce - 30gms
Spring onion - 50gms
Dark soya sauce - 10ml
Chopped garlic - 20gms
Chopped ginger - 20gms
Salt - 5gms
Refined oil - 30ml
Basmati rice - 180gms
Water to cook as per need

Method:
- Wash the lamb and cut into thin slices
- Take a pan and pour oil, dry red chilli, garlic and ginger and saute for 1 minute
- Add sliced lamb, bulgogi sauce, dark soy sauce and salt
- You can add water if the lamb needs to be tender
- Finish with one whipped egg
- Add spring onions to the mix
- Serve with steamed rice

Vanilla Creme Brulee

Ingredients:

Milk - 150ml
Sugar - 100gms
Cream - 500ml
Eggs nos. 6
Vanilla pods - half a stick

Method:
- Boil the milk and cream and add sugar. Allow it to cool.
- Add the egg yolk and vanilla pod and mix well together
- Pour the mixture in a small bowl and place it in a baking tray
- Bake for 20-25 minutes at 180 degree celsius
- Garnish with fresh mint sprig
- Serve chilled

(Recipe courtesy: Raasta, a Caribbean lounge, Hauz Khas Village, New Delhi)

anwesha.mittra@indiatimes.co.in


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