Text 23115, 104 rader
Skriven 2009-04-09 20:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Safe Search
===================
-=> Quoting Glen Jamieson to Michael Loo <=-

 GJ> Me no understand Safe Search.  I trust my ISP.

It's a Google option that eliminates most porn and a lot of good
stuff too and a toggle switch that every child finds and reverses
very early in life.

 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salmon with Harissa
 Categories: Salmon, Chilies, British, Beans
      Yield: 1 Servings
 
           Turmeric
           Ground cumin
           Ground coriander
           Chilli powder
    1/2    Red chilli; seeded, chopped
      1    Lime; Zest of
      1    Lemon and 1 tbsp lemon
           -juice; Juice of
      1 tb Chopped fresh coriander
      1 lg Potato; peeled
     25 g  Butter
      7 tb Olive oil
      1    500 gram bag frozen beans
           -and pea medley
      1 tb White wine vinegar
      1 tb Icing sugar
    1/2    Bulb fennel
    175 g  Salmon fillet; skinned (175
           -to 225)
    1/2    Lime; Juice of
           Salt and pepper
 
  Preheat oven to 110c/225f/Gas 1/4.
  
  For the Harissa Mix: Heat a frying pan and dry roast a pinch of
  turmeric, ground cumin, ground coriander and chilli powder for 30
  seconds. Add the chilli and lime zest. Mix in a mortar and pestle
  with juice of 1/2 lemon and the chopped fresh coriander until well
  combined. Season and keep to one side.
  
  Peel and dice half the potato. Boil a pan of salted water and cook
  the potato until soft. Drain the potato and in the same pan melt
  the butter.
  
  Put the potato in the pan and, keeping 1 tbsp harissa mix, add the
  rest to the potato. Mash and keep warm. Grate the other potato
  half. Season.
  
  Heat a shallow frying pan with 1 tbsp olive oil. Spread the potato
  into the pan and cook for 2-3 minutes until golden on both sides.
  Keep warm.
  
  Boil a pan of salted water and add 1/4 bean medley as per the
  packet. Drain and process with the spices and 2 tbsp olive oil
  until combined. Put aside.
  
  For the Sweet and Sour Sauce: Boil a pan of salted water and cook
  two handfuls of broad beans with one handful of peas until tender.
  Drain.
  
  In a bowl mix the white wine vinegar, 1 tbsp lemon juice, icing
  sugar and 2 tbsps olive oil. Add the beans and peas and mix
  together. Keep to one side.
  
  Julienne the fennel and chop the trimmings. Place in a small bowl
  with the juice of 1/2 lemon and 2 tbsps olive oil. Mix together
  and season.
  
  Cut both ends of the salmon, leaving the thick middle fillet to
  one side. Skin and cut the salmon ends into thin strips. Place in
  a bowl with the zest and juice of 1/2 lime. Layer the salmon
  strips on a plate followed by the fennel. Serve with the sweet and
  sour sauce.
  
  Scale the middle salmon fillet, score and drizzle with 1 tbsp
  olive oil. Put a pinch of turmeric, cumin, coriander and chilli in
  an ovenproof frying pan with 1 tbsp olive oil.
  
  Put the salmon skin-side down in a pan and transfer to the oven
  for 10-12 minutes. Serve with the mashed potato, spicy bean sauce,
  potato rosit and sweet and sour sauce with beans.
  
  NOTES : Chef - Tony Tobin
  
  Recipe by: Ready Steady Cook
 
MMMMM


Cheers

YK Jim


... Drink your orange juice! Do you think it grows on trees?

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