Home spun and lots of fun pt 1
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | millilitres | Dijon mustard |
| 15 | millilitres | White wine vinegar |
| 15 | millilitres | Chopped corriander |
| 150 | millilitres | Olive oil |
| 1 | Egg yolk | |
| 1 | pinch | Black pepper |
| 1 | pinch | Sugar |
| Vegetable oil for frying | ||
| 1 | Egg; beaten | |
| 50 | grams | Plain flour |
| 15 | millilitres | Chopped coriander |
| 5 | millilitres | Soy sauce |
| 5 | millilitres | Bicarbonate of soda |
| 125 | grams | Baby corn |
| 100 | grams | Cous cous |
| 30 | millilitres | Chopped parsley |
| 30 | millilitres | Chopped mint |
| ½ | Lemon; juice of | |
| 1 | Tomato; chopped | |
| 1 | Clove garlic; chopped | |
| 1 | Salmon Fillet | |
| ***CHERVIL AND COURGETTE CONFETTI | ||
| ; SAUCE*** | ||
| 1 | small | Courgette |
| 25 | grams | Butter |
| ½ | Lemon; juice of | |
| 15 | millilitres | Chopped chervil |
| Vegetable oil for frying | ||
| 1 | Leek | |
| 200 | millilitres | Red wine |
| 50 | grams | Caster sugar |
| 250 | millilitres | Milk |
| 15 | millilitres | Sugar |
| 1 | Egg | |
| 100 | grams | Plain flour |
Directions
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