Green Papaya Salad



Green Papaya Salad
Som Tam

Coming Soon

Comments

Post a Comment

Popular posts from this blog

Steamed Red Cabbage with Dijon Vinegarette

Ingredients  700 gms red cabbage 1 teaspoon Dijon mustard 2 tablespoons olive oil 1 tablespoon lemon juice A pinch freshly ground black pepper salt 1 clove garlic finely minced Method Steam the cabbage for 8 - 10 minutes or until softened. Set aside and allow to cool, then place in a serving bowl. Meanwhile in a small jug whisk together the mustard,olive oil, lemon juice, salt and pepper. Pour over the cabbage and toss well, sprinkle the garlic over the top and serve.
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

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