ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
For the beef carpaccio:
In a small bowl,
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
In the container of a blender, combine the eggs, Dijon mustard, lemon juice, a pinch of salt and a dash of hot sauce. Cover and pulse to mix. Start the blender on medium speed and let run while pouring in the olive oil, and then the vegetable oil, in a thin continuous stream until the mixture is thick enough to coat the back of a metal spoon. Pour in the Worcestershire sauce and blend for about 10 seconds more. Taste and adjust salt if needed.
Arrange the frozen beef on a serving plate in a semi-circle. Drizzle the sauce over the meat. ...
late.
To serve the carpaccio, slice very thinly and place
Toast sesame seeds in a dry frying pan until golden, remove and allow to cool. Arrange mango and papaya slices in a circle on 4 plates.
Whisk tahini and milk together until creamy. Beat cream and vanilla extract and gently stir in tahini and milk mixture. Spoon into a piping bag.
Pipe a rosette of sesame mousse in the center of each plate of carpaccio. Garnish with toasted sesame seeds and mint leaves and drizzle with maple syrup.
To make the dressing, place soy sauce, mirin, lemon juice and sesame oil into a bowl and stir to combine. Set aside.
Divide salmon between 4 serving plates.
Place the salad leaves, lemon zest, chili and a little of the soy dressing into a bowl and toss to combine.
Top each salmon carpaccio with some of the salad and sprinkle the sesame seeds on top. Serve with remaining dressing on the side.
fine nozzle. Arrange the carpaccio slices onto 4 plates and
hen drizzle over the beet carpaccio and croquettes and garnish with
For the carpaccio, wrap the beef tightly in cling wrap and place in the freezer about 1 hour or until partially frozen. Unwrap and slice as thinly as possible. Arrange on serving platter and top with basil, bean sprouts and sliced chili pepper.
For the dressing, add ingredients to a screw-top jar and shake well. Drizzle on beef to serve.
If slicing yourself, use an electric carving knife and cut the beef into paper thin slices.
Saute beef in 2 tsp oil for 2 minutes.
Arrange the watercress on plates, and top with the beef slices.
To make the garlic aioli, place the garlic and eggs in a blender.
Pulse to combine.
Begin to slowly add the oil into the blender top while it is blending to create a thick emulsion.
Once thick, remove from the blender, and add the lemon juice, salt and pepper.
Drizzle the sauce over the carpaccio on the plates.
Serve.
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare
sing fresh pumpkin the original recipe states: Bring a large pot
anilla, coconut optional.
This recipe is transcribed as written in
olonial: After preparing the previous recipe (let cool first), add 1
ompletely. Reserve shells for sauce (recipe to follow) and rinse shrimp