Ingredients :
2 pineapples
2 limes
100g red currants
1 bunch coriander
1 small piece fresh ginger
1 egg white
100g sugar crystals
30g caster sugar
Recipe :
Sprinkle the sugar crystals over individual plates.
Wash and dry the coriander leaves (keep stalks back).
Beat the egg white with a few drops of water, until it begins to stiffen, then brush over both sides of the coriander leaves. Dip each leaf into sugar, to coat completely.
Leave leaves to dry, under grill for an hour.
Bring 100ml, water and caster sugar to the boil.
Add chopped coriander stalks and peeled, sliced ginger.
Leave to cool.
Wash and dry limes.
Grate zest, press half a lime and add juice to syrup.
Prepare pineapple: Remove skin and core, quarter, then slice each quarter as thinly as possible.
Arrange pineapple on plates.
Brush with syrup, then sprinkle with lime zest.
Chill for 20 minutes.
Wash red currants, then remove pips.
Decorate plates with spare coriander leave and red currants just before serving.
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Carpaccio Of Curried Cucumbers and Broccio
Ingredients :
2 cucumbers
3 tablespoons olive oil
2 tablespoons white wine with a litle tarragon
2 curry powder
2 teaspoons pastis
1 packet Corsican Broccio cheese (similar to Feta)
Salt & pepper
Recipe :
Thinly slice cucumber and marinate for 15 mintues in white wine, tarragon, oilive oil, curry, pastis.
Arrange slices of broccio on top, serve as a starter.Bon appetit:)
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