Tag Archives: ミント

Safran Cream Mussles

MUSSLES-SAFRAN

Mussles a re a favourite every where, but especially in the north of France, Belgium and Flanders.
The safran adds an exaotic note to this simple delicious recipe:
Safran Cream Mussles!

INGREDIENTS: For persons
-Mussles: 3 litres/2.5 kg
-Safran: a few filaments
-1 very fresh egg
-Dry white wine: 150ml
-Fresh cream: 200 ml
-Garlic: 1 clove (peeled)
-Bouquet garni
-Salt (to taste)
-Pepper (to taste)

RECIPE:

-Brush and clean mussles under running cold water twice.

-Drop the mussles inside a wrought iron dish (le Creuset style) with the wine, garlic, andbouquet garni. Add salt and pepper. Cover and cook on a medium-high fire. Shake mussles around regularly for uniform cooking. Cook until all mussles are open. It will take about 10 minutes.

-Drain them over a bowl. Filter the “juices”.
Take mussles out of their shells.

Take the

-Heat the juices with the fresh cream and safran added on a medium-low fire, stirring all the time. Check taste and season if needed.

-Separate yolk from white. (store egg white for another recipe).
in a separate bowl whisk the egg yolk with a little of the safran cream.

-Away from the fire, pour all the juices and the egg yolk into the wrought iron dish. Mix well. Put dish over ow mediumfire again.

-Put back the mussles inside the dish as soon as the sauce is hot enough.

-Serve the mussles as soon as they are hot enough into bowls or deep plates.
Serve either as a starter or with rice (steam or buttered)

Enjoy with a strong white wine!

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Avocado, scallops & Passion Fruit Carpaccio

AVOCADO-SCALLOPS

Here is another idea as a summer salad I have just fished out one of my recipe notes.
Although Carpaccio should only apply for beef, indulge the old geezer as far as names are concerned! LOL.

Avocado, Scallops & Passion Fruit Carpaccio:

INGREDIENTS: For 6 persons

-Scallops: 12 large without any roe or strings
-Avocado: 3 ripe, but still firm
-Passion fruit: 3 large maracujas type or 5 small
-Green lemons/limes: 3
-Olive oil (EV): 2 large tablespoons
-Sweet basil: 3 lage leaves
-Salt (to taste)
-Freshly ground black pepper

RECIPE:
-Press the juice out of the green lemons in a bowl. Cut passion fruit in two and strain over the lemon juice to take pips out (discard. You may keep a few for decoration, though).Mix.

-Cut scallops into thin slices and place on a large dish with space betwen them.

-Peel the avocadoes. Cut them in two halves. Dicard nut. Cut avocado into thin slices and place between scallops slices.

-Season with salt, freshly ground black pepper, and the lemon/passion fruit juice. Sprinkle with olive oil. Cover with cellophane paper and leave iside refrigerator for 2 hours.

-Before serving, thinly cut sweet basil and decorate dish with it.

Best savoured with a dry white wine!

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Mint & Orange Peels Chicken

MINT-CHICKEN

I love chicken! I probably eat some three times a week.
Not only is it to cook, but recipes are illimited.
Just found the following recipe in an old cookbook of mine:

Mint & Orange Peels Chicken!

INGREDIENTS: For 4=5 people
-Chicken: 1 whole
-Butter: 100 g
-Onions: 2 large/finely chopped
-Chicken stock: 400 ml
-Chiselled (thinly cut) mint leaves: a quarter of a cup/50 ml
-Chopped coriander: a quarter of a cup/50 ml
-Chopped parsley and ciboulette (very thin leeks): 2 large tablespoons
-Orange juice: 2 oranges freshly pressed
-Grated orange skin (peel): 2 above
-Crushed walnuts: 50 g
-Salt & pepper: to taste

RECIPE:
-In a large thick pan (le Creuset style), drop 50 g of butter and cook onions on a strong fire until they become translucent. Lower fir to medium. Add chicken stock. Add salt and pepper. Put the chicken inside the pan. Cover with lid. Simmer for an hour.

-In a frypan, on a low fire, drop the other 50 g of butter and cook gently all herbs and half of the chiselled mint.

-Pour onto the chicken with the orange juice, grated orange skin and crushed walnuts. Let simmer again for 30 minutes.

-Cut the chicken and serve hot decoarated with the other half of chiselled mint.
Best savoured with plain steamed rice or butter rice!

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