Text 14267, 77 rader
Skriven 2008-09-25 22:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Mimosa
==============
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Title: BFT Asparagus Mimosa

 ML> And I thought, asparagus juice and Champagne, that sounds
 ML> pretty weird.

That was my initial thought too, until I read on.

Apparently: "A garnish so named because it resembles the yellow
mimosa flower. Consisting of finely chopped, hard-cooked egg yolk,
it is sprinkled over salads and vegetables."

 ML> Asparagus Malloreddus

I first read that as Asparagus Malodorous.

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Crispy Skinned Barramundi, Asparagus/Lemon Risotto
 Categories: Fish, Australian
      Yield: 1 servings
 
    250 g  barramundi fillets
    150 g  ASPARAGUS/LEMON RISOTTO
      4 sm Leeks
      4    Asparagus spears
    1/2    Limes
      3    Tomatoes- cherry
     40 ml BEURRE BLANC
      1    Pn Lemon myrtle
           ASPARAGUS/LEMON RISOTTO:
  1 1/2 c  Rice- arborio
      3 c  Stock- vegetable
      2 ts Lemon myrtle
      1    Onions- brown; dice fine
      1 bn Asparagus; peel/slice
    150 g  Butter
    1/2 c  Vegetable oil
    1/2 c  Parmesan; grated
           BEURRE BLANC SAUCE:
      1 lg Shallots
    1/4 c  Vinegar- dry white
    1/4 c  Wine- dry white
      1 ts Black pepper; cracked
      1 ts Cream
    100 g  Butter; sml cubes
 
  Place fish skin side down into hot pan & cook for 2-4 minutes.
  Turn & cook evenly.
  
  ASPARAGUS & LEMON MYRTLE RISOTTO: Saute onion in oil till
  transparent. Add rice. Cook for 2 minutes, stirring constantly.
  Add stock. Reduce till liquid is level with rice. Take off the
  heat. To each 150g serve of risotto add 1 teaspoon of parmesan, 2
  asparagus spears, 20ml of lemon juice
  
  BEURRE BLANC SAUCE: Simmer shallots, vinegar, white wine & pepper
  in a small pan till most of liquid has evaporated. Add cream &
  boil. Lower heat. Whisk the butter in piece by piece till the
  sauce is creamy & smooth.
  
  From: TASTES OF THE OUTBACK
  By: WROTHAM PARK STATION, FAR NORTH QUEENSLAND
  Typed by: KEVIN JCJD SYMONS, AUGUST 2008
 
-----


Cheers

YK Jim


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