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Men Can Cook www.mencancook.hk 28 th  June 2007 Fusion  … is the trend!
Battered Prawn 'Scampi' with Tartare Sauce Instructions For the batter, begin by  seasoning  the flour. Make a well in the centre and add the egg and oil.  Pour  in half the beer and  whisk  it in. Gradually whisk in the rest to make a thick batter that will coat the prawns.  Leave to rest  for at least half an hour. To make the tartare sauce, just  mix  all the ingredients together, then taste and adjust  seasoning .  Heat the oil to 180°C, or until a  cube  of  bread  dropped into it  sizzles  fairly vigorously. As it heats, keep the extra plain flour in a shallow plate near the hob and place the bowl of batter beside it.  Toss  a third of the prawns in flour, then drop them into the batter.  Scoop  out and  fry  in the hot oil for 3–4 minutes, until the batter is  golden brown  and puffed.  Drain  briefly on kitchen paper then serve with the tartare sauce. Serves 4 Ingredients 32 raw, shell-off tiger or king prawns, tails removed  50g plain flour  Sunflower or vegetable  oil  for  deep frying   Batter 225g plain flour,  sifted   1 egg  1 tbsp sunflower oil  275ml  lager  or brown  ale   Tartar Sauce 200g  mayonnaise   1 small  shallot , very  finely chopped   ½ tbsp  chopped   chives   1 tbsp chopped  parsley   1 tsp chopped  tarragon   1½ tbsp  capers ,  rinsed  and  roughly chopped   1 tbsp  pickled   cornichons , chopped
Baked Figs Instructions Preheat the oven to 200˚C, gas mark 6 and smear the butter over the base of a baking dish. Snip off the tough stalks of the figs and cut each fig in half. Place in the baking dish, cut side up, and  sprinkle  with half the caster sugar. Mix the  lemon juice  with the orange flower water (if using) and sprinkle over the figs. Place in the oven and  bake  for 15 minutes.  Baste  liberally with the juices before sprinkling with the remaining sugar and baking for a further 5 minutes. Serve hot or warm with  crème  fraîche  or  Mascarpone .  Serves 4 Ingredients 10g  butter ,  softened 12  ripe   figs 75g caster  sugar Juice of ½  lemon 1 tsp orange flower water (optional)
Aromatic Asian Pesto with Chicken and Noodles Instructions Place all the ingredients for the  pesto  except for the oils in a  food processor  and  blend  to a paste. With the processor running, slowly  drizzle  in the groundnut and sesame seed oils, then scrape into a bowl,  season  to taste and  stir . Brush the chicken with olive oil. Season.  Heat  a  griddle  or heavy-based pan, then cook the chicken over a moderate heat for 6-7 minutes each side, or until thoroughly cooked with no pink meat. Meanwhile, cook the noodles according to pack instructions.  Drain  thoroughly then  toss  with 4 tablespoons of the pesto. Divide between 4 plates.  Slice  the chicken and place on top of the noodles. Spoon over a little extra pesto. Serve immediately. Serves 4 Ingredients 500g pack Waitrose Fresh British  Chicken  4 Breast  Fillets Olive  oil , for  brushing 275g pack Egg  Noodles For the pesto 1 pot lemon  basil 2 x 20g packs fresh  coriander 50g Planters Dry Roasted  Peanuts 2 red  chilies ,  deseeded  and  roughly chopped 2.5cm piece fresh root  ginger ,  peeled  and chopped 1  lemon grass  stalk, chopped Grated   zest  and juice of 1  lime 6 tbsp groundnut oil 1 tsp toasted sesame oil
Serves 6 Ingredients 80g  roasted   pistachio nuts  (shelled weight) from the fruit and vegetable section 5 tbsp clear honey 1 tsp  cinnamon Juice and  zest  of 1  orange   375g pack Saxby's Fresh Ready  Rolled  Puff  Pastry 10 fresh apricots, halved and  stoned 25g  butter ,  melted Instructions Preheat  the oven to 200°C, gas mark 6. Place the pistachios ( reserving  a few to  sprinkle  on top of the tart), 4 tablespoons of the honey, the cinnamon, orange juice and zest in a  blender  or  food processor . Blitz until the nuts are  roughly chopped .  Unroll the pastry and lay it out on a  baking tray .  Trim  around the edges to straighten if necessary. Spread the pistachio mixture over the pastry, leaving a 2cm border around the edge.  Place the apricot halves cut-side up over the pistachio mixture and  drizzle  with the remaining honey and melted butter.  Bake  for 15 minutes, or until the pastry is  risen  and golden, and the apricots have just  softened . Cut into  slices  and sprinkle with the reserved, roughly chopped pistachios. Serve with Greek  yogurt .  Apricot Tart with Honey and Pistachios

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Men Can Cook - Chez Marc 20070625

  • 1. Men Can Cook www.mencancook.hk 28 th June 2007 Fusion … is the trend!
  • 2. Battered Prawn 'Scampi' with Tartare Sauce Instructions For the batter, begin by seasoning the flour. Make a well in the centre and add the egg and oil. Pour in half the beer and whisk it in. Gradually whisk in the rest to make a thick batter that will coat the prawns. Leave to rest for at least half an hour. To make the tartare sauce, just mix all the ingredients together, then taste and adjust seasoning . Heat the oil to 180°C, or until a cube of bread dropped into it sizzles fairly vigorously. As it heats, keep the extra plain flour in a shallow plate near the hob and place the bowl of batter beside it. Toss a third of the prawns in flour, then drop them into the batter. Scoop out and fry in the hot oil for 3–4 minutes, until the batter is golden brown and puffed. Drain briefly on kitchen paper then serve with the tartare sauce. Serves 4 Ingredients 32 raw, shell-off tiger or king prawns, tails removed 50g plain flour Sunflower or vegetable oil for deep frying Batter 225g plain flour, sifted 1 egg 1 tbsp sunflower oil 275ml lager or brown ale Tartar Sauce 200g mayonnaise 1 small shallot , very finely chopped ½ tbsp chopped chives 1 tbsp chopped parsley 1 tsp chopped tarragon 1½ tbsp capers , rinsed and roughly chopped 1 tbsp pickled cornichons , chopped
  • 3. Baked Figs Instructions Preheat the oven to 200˚C, gas mark 6 and smear the butter over the base of a baking dish. Snip off the tough stalks of the figs and cut each fig in half. Place in the baking dish, cut side up, and sprinkle with half the caster sugar. Mix the lemon juice with the orange flower water (if using) and sprinkle over the figs. Place in the oven and bake for 15 minutes. Baste liberally with the juices before sprinkling with the remaining sugar and baking for a further 5 minutes. Serve hot or warm with crème fraîche or Mascarpone . Serves 4 Ingredients 10g butter , softened 12 ripe figs 75g caster sugar Juice of ½ lemon 1 tsp orange flower water (optional)
  • 4. Aromatic Asian Pesto with Chicken and Noodles Instructions Place all the ingredients for the pesto except for the oils in a food processor and blend to a paste. With the processor running, slowly drizzle in the groundnut and sesame seed oils, then scrape into a bowl, season to taste and stir . Brush the chicken with olive oil. Season. Heat a griddle or heavy-based pan, then cook the chicken over a moderate heat for 6-7 minutes each side, or until thoroughly cooked with no pink meat. Meanwhile, cook the noodles according to pack instructions. Drain thoroughly then toss with 4 tablespoons of the pesto. Divide between 4 plates. Slice the chicken and place on top of the noodles. Spoon over a little extra pesto. Serve immediately. Serves 4 Ingredients 500g pack Waitrose Fresh British Chicken 4 Breast Fillets Olive oil , for brushing 275g pack Egg Noodles For the pesto 1 pot lemon basil 2 x 20g packs fresh coriander 50g Planters Dry Roasted Peanuts 2 red chilies , deseeded and roughly chopped 2.5cm piece fresh root ginger , peeled and chopped 1 lemon grass stalk, chopped Grated zest and juice of 1 lime 6 tbsp groundnut oil 1 tsp toasted sesame oil
  • 5. Serves 6 Ingredients 80g roasted pistachio nuts (shelled weight) from the fruit and vegetable section 5 tbsp clear honey 1 tsp cinnamon Juice and zest of 1 orange 375g pack Saxby's Fresh Ready Rolled Puff Pastry 10 fresh apricots, halved and stoned 25g butter , melted Instructions Preheat the oven to 200°C, gas mark 6. Place the pistachios ( reserving a few to sprinkle on top of the tart), 4 tablespoons of the honey, the cinnamon, orange juice and zest in a blender or food processor . Blitz until the nuts are roughly chopped . Unroll the pastry and lay it out on a baking tray . Trim around the edges to straighten if necessary. Spread the pistachio mixture over the pastry, leaving a 2cm border around the edge. Place the apricot halves cut-side up over the pistachio mixture and drizzle with the remaining honey and melted butter. Bake for 15 minutes, or until the pastry is risen and golden, and the apricots have just softened . Cut into slices and sprinkle with the reserved, roughly chopped pistachios. Serve with Greek yogurt . Apricot Tart with Honey and Pistachios