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Best Chinese food in Nugegoda Town. Prepared by famous Chef called Chef Lional
Watch chef George Farrugia cook a scallop, brown crab, salmon mousse and sea vegetables recipe
Watch head chef at Fenchurch Restaurant, George Farrugia, prepare a dish of scallop, brown crab, salmon mousse and sea vegetables.
Would you like to see your skills videos on The Staff Canteen's YouTube channel? Send them to cara@thestaffcanteen.com and we'll pick the best ones for our 500,000 + audience to see!
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Crab Rangoon - Crispy Crab & Cream Cheese Wonton Recipe
Learn how to make a Crab Rangoon recipe! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy how to Crispy Crab & Cream Cheese Wonton recipe.
Crab Meat Lunch / Lemon mousse dessert
Created by InShot:
Delicious lunch with crab meat
I start by preparing the lemon mousse dessert
Mousse recipe: 395g of condensed milk, 400g of cream, 200ml of concentrated lemon juice, 24g of unflavored gelatin, 05 tablespoons of water to dissolve the gelatin
crab recipe:
1k crab meat, onion, coriander, ginger, pepper, chili, tomato, 03 tablespoons of palm oil, 1/2 glass of lemon juice, 01 glass of coconut milk, 01 glass of water
Crab Mousse for Amateurs
Delicious crab mousse made with white crab meat. A great appetizer for that special occasion.
Market Kitchen is presented by a range of passionate and knowledgeable foodies with an appetite for life, including TV Presenter and cookery writer Rachel .
Market Kitchen is presented by a range of passionate and knowledgeable foodies with an appetite for life, including TV Presenter and cookery writer Rachel .
Jerry Edwards, with Chef's Expressions Catering, serves up crab mousse. Subscribe to WBAL on YouTube now for more: Get more .
Squash and Fish: Squash Fish Mousse and Cod Wrapped in Zucchini, Stuffed Squash Blossoms
Today, I made squash and fish with squash blossoms! I had wild caught cod that my sister gave me! The vermouth sauce gave the cod the richness it needs and I really enjoyed it :)
I referred to chef Thomas Keller's recipe in his The French Laundry and Per Se cookbook for the squash fish puree.
I've recently been more into simple and elegant dishes like this, so I will be trying to do more dishes in this style in the future!
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