All the different desserts that I learnt how to make and those that I experiment on
Saturday, June 23, 2007
Steamed fish of the day on saffron orange rice with warm beetroot relish
1.5 Kg Fish fillet (cut into 10 portions)
10 Spring Onions
5 Chilli, Sliced thinly
5 Cloves Garlic, Sliced
200ml Fish Sauce
5 Lemons, Juice and zest
50g Palm Sugar
10ml Soy Sauce
5 Coriander Roots
Few drops of sesame oil
1. Skin Fish Fillet. Remove the bones
2. Finely chop the coriander roots
3. Thinly Slice the white section of spring onions and slice the green section for garnish
4. Place the coriander leaves and green spring onions in the cold water in the fridge
5. Mix the lemon juice, zest, palm sugar, fish sauce, soy sauce and sesame oil.
6. Place the fish fillet on a tray and put the thinly sliced spring onion, chilli, coriander root, garlic
and ginger on the fish.
7. Pour a small amount of the lemon juice juice, zest, palm sugar, fish sauce, soy sauce and
sesame oil. Mix ober each piece of the fish
8. Cover the tary with a foil and into a moderate oven for 8 to 12 minutes, depending on the
thickness of the fish.
2 large beets. peeled and grated
1 cup Red Wine
1 Tabs Red wine vinegar
10 tbsp Brown Sugar
1 cup Orange juice
1. Combine all the ingredients in a small saucepan on a medium heat, stirring until mixture
2. Reduce hheat and simmer for 10 minutes
3. Strain the beetroot (Do not Discard the liquid)
4. Cool down the beetroot and place into a n appropriate container.
5. Reduce the beetroot juice until it becomes shiny and thickens slightly
6. Put the beetroot reduction in a sauce bottle and keep until required.
500ml Long grain rice
300ml Orange Juice
Few strands Saffron
1 Bay Leaf
1 clove Garlic
3 Oranges, Juice and zest
8 tbsp Fresh coriander, chopped
4 tbsp Fresh lemon thyme, Chopped
1. Place rice, orange juice, water, saffron, bay leaf and garlic into a pot and cook.
2. In a separate pan, reduce orange juice and zest until half
3. let rice cook and add the orange juice together with the fresh coriander and fresh lemon
4. Season to taste