Sunday, May 13, 2012

Lentil salad (inspired by la petit maison)






Lentil salad

Serves 4

150g lentils
1 garlic clove, peeled
1 red onion, peeled
1/2 apple, granny smith, cut into 1-2mm cubes
2 celery stalks, cut into 1-2mm cubes
A few cherry tomatoes halved and slightly crushed

Dressing
3 tbsp Olive oil
1 lemon, juice
salt and pepper

1. Put the lentils in a saucepan and cover with 450ml water. Add the garlic clove and 1/2 of the onion.
2. Bring to boil and cover with a lid. Let simmer for 20-25 min until the lentils are cooked but still have a slight bite to them. You do not want to end up with a lentil mush.
3. Prepare the celery and apple now. Finely chop the other half of the onion too. Once you have chopped the apple, put it in a bowl with water and lemon juice, otherwise the apple will start turning brown.
4. Drain the lentils and cool down under cold, running water.
5. Put them in a bowl, add the apples, ,tomatoes,onion, celery and chopped mint. Drizzle with olive oil and lemon juice to taste. Season with salt and pepper.

ROCK SHRIMP TEMPURA(INSPIRED BY NOBU)









HI......THE WEEKEND IS OVER AND BACK ON MY COOKING BINGE.TODAY I AM POSTING A FAB RECIPE.IT IS SO SUPER DELICIOUS THAT YOU LL BE CRAVING FOR MORE AND MORE.ITS A HOT FAVORITE OF MY SON S WHO JUST NEVER EATS VERY MUCH AT SCHOOL BECAUSE HE KNOWS SOMETHING DELICIOUS IS AWAITING HIM EVERY DAY THAT HE COMES HOME....IM PUTTING THIS RECIPE UP AND THE PICTURES I CLICKED TODAY...ITS CALLED SHRIMP TEMPURA WITH CREAMY SPICY SAUCE.YOU COULD TRY THIS WITH MUSHROOMS AS WELL BUT I HAVE ONLY HAD IT WITH PRAWNS THAT I CHOP SMALL ,DIP INTO BATTER,FRY AND TOSS IN CREAMY SPICY SAUCE..............HERE GOES THE RECIPE

KURUMA SHRIMP TEMPURA IN CREAMY SPICY SAUCE(10 PRAWNS)
(ADAPTED FROM NOBU COOKBOOK)

INGREDIENTS FOR BATTER

1) 1 CUP CHILLED WATER
2)1 EGG YOLK
3)1/4 TSP SALT
4)1 CUP FLOUR(OR YOU CAN USE HALF FLOUR AND HALF POTATO STARCH FOR A CRISPIER TEMPURA)

METHOD FOR BATTER
1)BEAT YOLK INTO ICED WATER
2)ADD FLOUR AND SALT.MIX.THE BATTER WILL BE SLIGHTLY LUMPY

INGREDIENTS FOR CREAMY SPICY SAUCE

1) 6 TABLESPOON MAYONNAISE
2)FEW DROPS LEMON JUICE
3)1/2 TSP CHILLI GARLIC SAUCE(FUN FOODS)

METHOD FOR CREAMY SPICY SAUCE
1)MIX MAYO WITH CHILLI GARLIC SAUCE AND LEMON JUICE.

METHOD FOR PRAWNS

1)DESHELL AND DEVEIN PRAWNS.CUT INTO SMALL PIECES
2)HEAT OIL IN WOK(TO DEEP FRY).LET OIL GET VERY HOT. ABIOUT 170 DEG CENTIGRADE
3)DIP CHOPPED PRAWN IN BATTER AND DEEP FRY.TAKE A SLOTTED SPOON AND LAY ON A PAPER TO BLOT OIL
4)TOSS IN CREAMY SPICY SAUCE AND GARNISH WITH FINELY CHOPPED GREEN CHIVES OR SPRING ONION
5)SERVE
STEP BY STEP LINK TO PICTURES:
http://www.facebook.com/media/set/?set=a.10150872933690344.754713.631380343&type=3&saved