Soak skewers in water for 30 mins to prevent burning. Thread 3 shrimp onto each skewer. Combine oil and garlic and brush over shrimp. Chill for 15-30 mins.
For the mango sauce, place mango, shallot and vinegar in a food processor. Process until combined. With the motor running, gradually add the oil. Season to taste.
Preheat the grill to medium. Grill shrimp for 1-2 mins each side, until they change color and are cooked through. Serve with mango sauce and lime wedges.
ix well.
Let stand for 10 minutes to thicken batter
Season and set aside.
For the mango sauce: heat the oil in
Combine the barbecue sauce with the tablespoon oil, rub
t 375F for 10 minutes then spoon some of the mango sauce over
alted boiling water. Simmer uncovered for 4-5 minutes or until
Break up the meringue into chunky pieces.
Whisk the cream lightly, add the lemon rind and juice and lemon curd to the cream and lastly fold in the broken meringue. Try not to over crush the meringues.
Line a loaf tin with cling-film and spoon in the lemon meringue mixture. Cover with cling film then freeze for at least 6 hours.
For the sauce, mix the mango with the lemon curd and spoon over the sliced ice cream.
Mango Sauce:.
Peel mango, remove seeds, and chop flesh.
add broccoli to rice.
For the fish, sprinkle fillets with
For the mango sauce, heat the olive oil in
To make the sauce, place the canned mango, vinegar and 2 tbsp oil in a blender and puree. Stir in the onion and fresh mango. Season with salt and black pepper.
Heat 1 tbsp oil in a frying pan and fry the peppers over high heat until softened. Remove from the pan. Drizzle the lemon juice over the tuna and season with salt. Heat 1 tbsp oil in the pan and fry the tuna for 2-3 mins on each side. Arrange the arugula and peppers on plates and top with the tuna. Drizzle with the mango sauce and sprinkle with pink peppercorns.
stirring until dissolved. Add mango slices; cook for 2 mins, tossing, until
he egg WHITES on high for about 3 minutes - till they
our, 30 minutes minimum.
Mango Sauce -- To a food processor or
o marinade for 4 to 6 hours.
Prepare the mango sauce by
Reduce heat, cover and simmer for 20 minutes, or until tender
To make the mango sauce, simply place all sauce ingredients in a food processor
Preheat an outdoor grill for medium-high heat and lightly
In small bowl, dissolve sugar in vinegar.
Stir into the rice and set aside to cool.
Wet hands with cold water.
Place 2 tbsp.of cooled rice into palm of one hand.
Make a hollow and place a piece of mango in the hollow.
Shape into a ball around the mango.
Place a tiny ball of wasabi on the rice and drape a piece of smoked salmon over each ball.
Serve with pickled ginger, and dipping sauce (instructions below).
For dipping sauce:Whisk together all ingredients.
hicken.
Layer prosciutto and mango slices on chicken and roll