Green Mango Salad



Green Mango Salad
Som Tum Mamuang

Coming Soon

Comments

Post a Comment

Popular posts from this blog

Oysters Kilpatrick

Image
Oysters Kilpatrick Ingredients 2 cups rock salt 12 oysters, shucked 2 tablespoons Worcestershire sauce 100g thin rashers rindless bacon, diced 2 tablespoons flat-leaf parsley leaves, chopped Lemon wedges, to serve Method: Preheat grill on medium-high heat. Place rock salt, in a thick layer, on a baking tray or heatproof plate. Arrange oysters (in their half-shells) on rock salt. Sprinkle Worcestershire sauce over oysters. Top with bacon. Grill, on the salt, for 5 to 8 minutes or until the bacon is crisp. Sprinkle with parsley. Serve with lemon
Read more

Truffle Sauce - French and Italian

Truffle Sauce – the French way. Excellent with red meat Ingredients 1 leek finely chopped 1 3/4 cups finely chopped shallot 3 garlic cloves, finely chopped 2 cups dry white wine 2 large fresh thyme sprigs 1 1/4 oz black truffles, finely chopped 4 cups chicken stock 4 cups heavy cream  1/4 teaspoon black truffle oil Method Wash chopped leek in a bowl of cold water and drain. Cook leek, shallot, and garlic in a heavy saucepan, covered, over low heat, stirring occasionally, until softened, about 6 minutes. Add wine, thyme, and truffles and boil, uncovered, until most of liquid is evaporated, this will take about 10 minutes.  Add stock and boil until reduced to about 2 cups, about 25 minutes. Stir in cream and simmer, stirring occasionally, until reduced to about 2 3/4 cups, about 40 minutes. Pour mixture through a fine sieve into another saucepan, pressing on and discarding solids. Whisk in truffle oil and season with salt and pepper. This sauce can be made 2 da...
Read more

Confit de Canard with Puy Lentils

Image
This page has moved.... Confit de Canard with Puy Lentils I love this recipe....it uses one of this regions staples - confit de canard - and gives it a bit of a twist. It is so simple to  cook and yet your family and  friends will think they are eating  in a restaurant. Confit de Canard with Puy Lentils                                                                     Serves 4 Ingredients 4 pieces of Confit de Canard Duck Fat 2 Onions 2 Stick of Celery 2 Carrots 250 grams Puy Lentils (if you can’t get Puy Lentils you can use Green Lentils) 1 litre of Chicken Stock 1 large potato Bouquet Garni; -  Sprig of Thyme -  Bay Leaf -  Celery Stick 200 grams Spinach Red Wine Vinegar Crème Fraîche ...
Read more