Home spun and lots of fun pt 1

Yield: 1 servings

Measure Ingredient
15 millilitres Dijon mustard
15 millilitres White wine vinegar
15 millilitres Chopped corriander
150 millilitres Olive oil
1 \N Egg yolk
1 pinch Black pepper
1 pinch Sugar
\N \N Vegetable oil for frying
1 \N 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 \N Lemon; juice of
1 \N Tomato; chopped
1 \N Clove garlic; chopped
1 \N Salmon Fillet
\N \N ***CHERVIL AND COURGETTE CONFETTI
\N \N ; SAUCE***
1 small Courgette
25 grams Butter
½ \N Lemon; juice of
15 millilitres Chopped chervil
\N \N Vegetable oil for frying
1 \N Leek
200 millilitres Red wine
50 grams Caster sugar
250 millilitres Milk
15 millilitres Sugar
1 \N Egg
100 grams Plain flour

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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