SCALLOP CURRY & BIG HAS : Sunday Sessions S2 EP12
It’s that time again, I know this feels like there’s a bit much going on but honestly it’s all very easy.
Here’s the coconut rotty recipe as promised
Coconut rotty
460g plain flour
5 small green chillis
10g curry leaves
70g desiccated coconut
210ml water
1 tablespoon coconut oil
2 teaspoons baking powder
In a big bowl (i hate when people write this in recipes, no ones gonna make a bread dough on the floor bro.) desiccated coconut and baking powder into sieved flour, throw in sliced chillis and curry leaves. a good crack of salt to season. coconut oil goes into water, Make a well in the middle of the dry ingredients. Wet ingredients into dry little by by little. Use fingers or a fork to swirl in the wet mix. When the dough starts to come together. Knead it in the bowl until its clean. I gave the dough a little knead on a board just until it turns smooth. The rottys are quiet dense so don’t over knead, you want a good chew.
Your dough need time to rest and relax, a minimum of 30mins. I wrapped mine in cling film and let it rest over night. This recipe will make about 6 cd sized rotty.
If you’ve done this right, you shouldn’t need any flour when rolling. Portion your dough into 6 bits, roll em out to about a pound coin thickness.
Cook the roti’s for about a minute aside and rest wrapped in a tea towel so they steam a little.
Enjoy x
Babe wanted Scallop risotto #shorts
Ingredients
- 4 shallots, finely diced
- 750ml chicken stick warm
- 60g butter
- 2 tbsp olive oil
- 200g arborio rice
- 50g parmesan cheese, grated
- 1 bunch chives, sliced thin
- 10 raw scallops
- 2 tbsp olive oil
- 30g butter
- 1/2 a lemon
Method
1. Add the chicken stock to a pot and over low-med heat to get it simmering.
2. In a separate large wide pot over med-high heat, add 30g butter and olive oil. Once the butter is melted, add the shallots and season with salt.
3. Saute this for 4-5 minutes, you are just looking to soften the shallots, you don't want any colour.
4. Next add the rice and stir, coating all the rice grains in the oil, you want to toast this for 2 minutes stirring constantly.
5. Now add the wine and stir until it's completely gone.
6. Add the stock one ladle at a time, stirring it in. Don't add any more until all of the previous ladle has gone.
7. After 3/4 of the stock is gone, start tasting the rice. You are looking for the rice to be cooked but to still have a bite.
8. When it is cooked, add the remaining butter and parmesan, and stir well.
9. Take it off the heat and stir through the chives
10. To cook the scallops, heat a nonstick pan over high heat and add some olive oil to the pan.
11. Season the scallops with salt on one side.
12. As the oil starts to smoke, add the scallops to the pan salted side down and don't move them.
13. After 2 minutes, you should start to see the golden colour up the sides. When you have good colour, flip them and add the butter.
14. Cook for 2 more minutes basting them with butter and finishing with the lemon.
15. To assemble, add your risotto to a plate, topped with the seared scallops and drizzle with the butter from the scallop pan.
Carrot Puree - Smooth, Silky Puree with No Cream. Recipe and Plating ideas
Carrot Puree - Recipe and Plating ideas for Smooth, Silky Puree and how to plate purees
Today we will learn to make a vegetable puree, specifically carrot puree but just by swapping out the carrot you can make most purees using this method (beetroot puree, butternut squash puree, pea puree, celeriac puree, parsnip puree, cauliflower puree etc. I will also show you some plating purees ideas. Depending on the size of the carrots that you use, you may need to adjust the milk quantity slightly until you get a consistency that is thick enough to hold its shape when plating puree or puree plating.
You can use a blender for this recipe, however if you have a small smoothie or juice maker like I use here it will blend just as well
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Equipment links
US:
Small blender (new version)
Electric Stove
Victorinox cooks knife
Squeeze Bottles
UK:
Victorinox cooks knife
Small blender (new version)
Electric stove
Squeeze Bottles
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Recipe
3 large carrots
20g (1.5 tbsp) butter
120ml (1/2 cup) milk
salt
Garlic Ginger Shrimp
Garlicky ginger shrimp stir-fried in soy sauce and green onion. This quick 15-minute recipe is both flavorful and easy to make.
For the PRINTABLE RECIPE visit my blog at
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INGREDIENTS:
2 tbsp olive oil
4 garlic cloves minced
1 tbsp fresh ginger, minced
2 lb uncooked shrimp, peeled and deveined
6 tbsp soy sauce
4 tsp white sugar
5 green onions, sliced
#simplyhomecooked #shrimp #dinner
Describe your perfect vacation. #philippines #angelescity #expat #travel #filipina #phillipines
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BEST OF BBQ | Jamie Oliver
As the weather is getting better now's the time to crack open the bbq, light the coals and enjoy a cook-up! We've raided the archives to bring you the best BBQ content from years gone by! Enjoy!
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