For coleslaw, toss cabbage, carrots, radishes, onion, vinegar and olive oil together. Season and set aside.
For tartare sauce, combine all ingredients. Season and set aside.
For fried fish, combine egg whites and milk. Dredge fish in flour, egg white mixture then breadcrumbs. Cover with plastic wrap and chill for 10 mins. Heat a nonstick frying pan over medium heat. Lightly coat fish with oil and cook for 3-4 mins per side, until golden and cooked through. Fill hoagie rolls with fish, coleslaw, snap peas and tartare sauce. Serve.
To make batter, combine flour, soda and salt in a small bowl. Gradually add 250ml water, stirring until batter is smooth. If batter is too thick, add a little more water.
Heat oil in large saucepan. Dip prawns, squid, fish and scallops into batter, drain off excess. Deep-fry in hot oil, in batches, until golden brown. Drain on kitchen paper. Serve hot with tartare sauce and lemon wedges.
he fish and chips with tartare sauce and lemon wedges.
In large skillet, melt butter.
Add mushrooms and onion.
Cook 5 minutes or until tender.
Add ham and mix well.
Prepare White Sauce Base, using 1/4 cup additional milk.
Stir in Parmesan cheese.
Pour over ham mixture and heat until bubbly.
Serve over hot noodles.
Garnish with parsley and additional grated Parmesan cheese, if desired.
Combine all ingredients. Heat some to aid in blending flavors. Let cool and then bottle and cap sauce.
Does not need refrigerating.
Yields approximately 2 1/2 gallons.
Soak 1/2 cup poppy seed for 1 hour in 1 cup water.
Bake cake in layers as directed, except use poppy seed-water mixture in place of water.
Prepare 1/2 recipe Custard Sauce or 1/2 prepared vanilla pudding mix.
Spread between cooled layers.
Frost top and sides with White Mountain Frosting.
xcept lamb and Herb Mint Sauce. Blend and pour combined ingredients
Saute chopped onions in butter to soften.
Add all other ingredients and cook about 15 minutes.
Then add 1/2 cup Pepsi-Cola (secret ingredient - don't tell).
Boil chicken until almost done, saving broth to make rice.
Add chicken to sauce and simmer.
Melt butter in saucepan, add vinegar, ketchup, hot sauce, peppers and juice of one lemon.
Drop 2 slices of remaining lemon in saucepan with above and boil.
Will keep for days.
It is the best sauce you'll ever taste and especially good on chicken!
salad and seasoning for the tartare, reserve covered with damp paper
he cup to mold the Tartare. Flip cup over and tap
For the beef tartare:
Fill a large bowl
Fish preparation:
Mince fish in a food processor (do not puree).
Mix with avocado, shallots, capers, salt and pepper, Worcestershire and lemon juice.
Horseradish sauce:
Mix all the ingredients together.
Combine the fish preparation and the horseradish (you may now cover and refrigerate until ready to use, within a few hours).
Spoon the fish/horseradish mixture on each slice of cucumber, decorate with a sprig of fresh herb (chopped chives, thyme, parsley etc).
Have the mixture and the cuke cold.
inute Finished base for the sauce put in a pot, still
erve as \"chips\" for the tartare.
Makes enough to fill
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
1. Crisps: preheat oven to 350 F Spray cookie sheet with cooking spray or olive oil. Arrange cut wrappers on sheet and bake for about 5 to 6 minutes Cool.
2. Tuna Tartare : Mix tuna, onion greens, sesame seeds, garlic cilantro, jalepeno and salt.
3. Combine Soy sauce, sesame oil, wasabi,ginger and hot sauce. Pour over tuna mixture and combine. Do Not add avacado untill just before serving. Then just add avacado and lime juice and fold into tuna.
Drain.
For the tomato sauce, heat 1 tbsp oil in
For the sauce, mix together the soy sauce and sherry. Season. Add the oil and chili sauce then mix in the ginger, chives, sesame seeds and chili pepper. Stir in the diced steak, mixing well to coat it in the sauce. Sprinkle with the spring onions to serve.
lemongrass, sweet chilli sauce, coriander, basil, sugar, fish sauce, and kaffir lime