Put a little of the lettuce, bean sprouts, pork rind, fried
Cut the core from the lettuce. Rinse the lettuce under cold running water
Tear lettuce in bowl. Sprinkle with salt, don't use too much, let wilt. Squeeze out lettuce.
Combine dressing ingredients and blend until smooth. Pour over lettuce and mix.
The ribs of the lettuce will have just a very slight crunch.
Can adjust sugar or vinegar to taste.
Place sour cream, mayonnaise, and lemon peel and juice in a medium bowl. Coarsely grate onion over a small bowl. Press down on onion to extract as much juice as possible; discard onion. Add onion juice to sour cream mixture and stir to combine. Season.
Remove outer leaves from lettuce; discard root end. Cut each lettuce into quarters lengthwise. Arrange lettuce on a large platter. Drizzle with sour cream dressing; sprinkle with shallots and parsley.
Heat 1 tbsp oil in a large frying pan over medium heat. Cook bacon for 3-5 mins, until crispy. Add lettuce and peas. Cook, stirring, for 3-5 mins, until lettuce has wilted. Add sage and season to taste. Remove from heat and cover to keep warm.
Heat remaining oil in a separate frying pan over high heat. Cook lamb for 3-5 mins per side, or until cooked to your liking. Let rest, covered, for 5 mins. Slice lamb. Serve with peas and lettuce.
Place the lettuce in a bowl of cold
Select 6 lettuce leaves and trim if necessary with scissors to make large cups. Arrange lettuce cups on a platter. Cover with damp paper towels and refrigerate until ready to serve.
Heat oil in a wok on high heat. Stir-fry onion and ginger for 1-2 mins. Add ground chicken and stir-fry for about 5 mins, until cooked through.
Add hoisin, soy sauce, sesame oil and water chestnuts and continue to stir-fry for another 2-3 mins. Spoon into a serving bowl and stir in cilantro.
Spoon chicken mixture into each lettuce cup and serve.
br>To serve-arrange the lettuce cups on a plate alongside
Select 8 large lettuce leaves and trim with scissors,
Trim the thick stems from lettuce leaves, then wash well. Set
Preheat oven to 400\u00b0F.
Toss shallots with olive oil then transfer to a small baking dish. Roast for 15-20 mins, until golden and just tender. Remove from oven. Add lettuce and peas. Pour chicken stock over top, cover with foil and bake for 10-15 mins, until peas are cooked and lettuce is hot.
or 10 minutes.
Arrange lettuce leaves on a large platter
For the dressing, process egg in a food processor with vinegar. With motor still running, add oil in a slow stream until thickened. Transfer to a bowl and stir in gherkin. Season to taste.
Cut lettuce in half, then cut each half into six wedges. Arrange on a platter and spoon a little dressing over the lettuce. Sprinkle with sliced radish, green onion and parsley. Serve with remaining dressing on the side.
Heat oil in a wok over high heat. Stir-fry green onions and ginger for 1-2 mins. Add ground pork and cook for 5 mins, stirring to break up lumps, until cooked through. Add oyster sauce, soy sauce and sesame oil. Stir-fry for another 2-3 mins. Transfer to a bowl and toss with red pepper, bean sprouts and cilantro.
Drain lettuce cups and pat dry with paper towels. Arrange on a serving platter. Divide noodles between lettuce cups and top with pork mixture. Serve with extra cilantro.
et aside.
Add the lettuce and radish leaves to the
oss to combine. Spoon into lettuce cups. Top with sambal and
nd mushroom mixture onto the lettuce leaves, fold in ends and
Arrange lettuce wedges around the edge of a large serving platter. Toss ham and cheese together then pile in the center of the platter. Top with radishes, peas and chopped eggs.
For the mustard dressing, whisk together all ingredients until smooth. Drizzle over lettuce wedges. Serve immediately.
Mash 1/2 cup raspberries through a fine sieve set over a bowl. Press and extract as much pulp as possible.
Add vinegar and sugar to pulp and stir to dissolve.
Whisk in oil and cream.
Combine lettuce, raisins and nuts in a large bowl.
Lightly coat lettuce leaves with dressing, add salt and pepper to taste; toss.
Divide among plates and sprinkle with remaining raspberries.
inutes more. Serve filling and lettuce leaves in separate bowl, with