GETTING READY 1) With boiling water, cover the mushrooms and allow them to soak for about 30 minutes. 2) From the ham or prosciutto, trim the fat. Mince the fat and reserve about 1 tablespoon of it. Cut the ham into squares measuring about an inch. 3) Wash... - 46.527

GETTING READY 1. If using a whole fish, remove the gills; pat dry the fish or fillets with paper towel. 2. Rub the salt on both sides, and then leave it for 30 minutes (this helps the flesh to firm up and draws out any excess moisture). MAKING 3. Set up a... - 42.3693

GETTING READY 1) In a saucepan, combine the clam juice, sake or sherry, ginger, soy sauce, sugar, salt, and Ac'cent. 2) Bring to a boil and add celery, scallions and cauliflower. 3) Cover and simmer for 8 minutes. MAKING 4) Remove the vegetable, keep warm... - 43.3738

Clean and wash the fish. Dry inside and out. Slash both sides of the fish diagonally at 1 1/2 inch (4 cm) intervals. Rub a little salt (1 tsp) inside and out and let it marinate for about 10 minutes. Put the whole fish into a shallow, heatproof dish or bowl.... - 42.2407

Clean and scale fish (if needed). Make a few thin gashes on both sides. Mix in a bowl salt, pepper, lime juice, soya sauce, green chillies. Rub fish well with the mixture and keep aside for 1/2 hour. Place the fish in a steamer. Steam for 15-20... - 36.6898

Rinse fish and pat dry. Place in a heatproof dish at least 1 inch deep that will fit inside a steamer. Mince or mash black beans and garlic; add soy and sherry. Drizzle over fish. Cut 1 onion into thirds; place cut onion and ginger on top of fish. Cut... - 38.3161

PREPARE AND HEAT barbecue. Grease 4 large sheets of foil, each double thickness. 1.Place a piece of fish in the centre of each piece of foil. Spread each fish fillet with a quarter of the horseradish cream. 2.Top each fillet with tomato, corn, cheese, celery,... - 39.3813

GETTING READY 1. In a mortar, place the chili peppers, salt, pepper, scallions, lemon rind, garlic and the cabbage and pound well 2. Chop the fish very fine and set aside till required 3. Preheat the oven to 325° oven. b 4. In a large bowl, blend the... - 46.4283

Combine yogurt, mustard and dill; set aside for 20 minutes to allow flavors to blend. Steam, broil or grill fish until fish flakes easily when tested with a fork. Spoon Creamy Dill Sauce over fish and serve. - 24.6733

GETTING READY 1. Choose fish that is scaled and gutted. 2. With a cloth or kitchen paper wash and dry it well both inside and out. 3. Score both sides of the fish diagonally as far as the bone at intervals of about 1" (2.5cm). 4. Rub the salt and sesame oil... - 45.4877

1. Make three diagonal slits on both sides of each fish and lay them on a heatproof plate. Place a small rack or trivet in a wok half-filled with water, cover and heat until just simmering. 2. Sprinkle the fish with the salt, sugar, garlic and ginger. Place... - 35.3096

GETTING READY 1. To prepare the fish rub both sides of the fish with salt and sesame oil. 2. In a heat-proof dish place the fish on top of spring onions. MAKING 3. In a bowl blend the black bean sauce with the soy sauce, wine and ginger and pour evenly all... - 43.041

GETTING READY 1. Rinse the fish under water to remove all traces of blood and membranes. 2. Pat the fish dry with paper towels. 3. With a sharp knife, score4 or 5 diagonal slashes across the fish on both sides from head to tail, taking care to slash an inch... - 42.817

Rinse and pat the fish dry inside and out. Using a sharp knife, score the flesh diagonally almost to the bone 3 times on each side. Spray a 9-inch pie plate with non-stick spray and place the fish on the plate. Fill the cavity of the fish with the ginger and... - 37.9088

Preheat the oven to 425°F. Tear off4 pieces of parchment paper or foil, 16" X 12" each. In a cup, combine the orange juice, chili sauce, and soy sauce. Fold each piece of paper or foil crosswise like a book, then open up. Coat one half of each sheet with... - 40.0365

MAKING 1) In a wide, shallow dish that has a 1-inch high rim, put the fish. 2) On a rack in an electric frying pan or a wok that has been filled about 2 inches deep with water, place the dish. Ensure that the water does not come up the sides of the dish with... - 32.9154

1 Combine filling ingredients. Divide into 36 portions. 2 Sift flour into a bowl. Cut in shortening and stir in boiling water with a knife to make dough. Let stand covered until cool. 3 Form dough into a sausage-shaped roll and cut into 36 even-sized... - 37.7284

GETTING READY 1) Halve the sole fillets crosswise and rub with a mixture of 1/4 teaspoon turmeric and 1 1/2 teaspoons salt. 2) Grind the coconut, onions, garlic, ginger and chili peppers together. MAKING 3) Blend the onion mixture with the flour and cream,... - 45.3998

GETTING READY 1. Turning oven on low rest a platter on an oven rack. MAKING 2. To a deep pot of boiling salted water, just enough to cover add potatoes them and cook for about 12 minutes such that fork tender. 3. To trim asparagus hold an asparagus spear at... - 43.3643

Herb Sauce: By hand or in food processor, chop parsley, garlic and capers very finely; add salt. If chopping by hand, transfer to mortar and crush with pestle. Gradually add oil, then lemon juice to make spoonable sauce. If making in advance, cover with thin... - 41.2219

MAKING 1) Blanch the lettuce leaves, drain well and pat dry; place in four piles, each 3 leaves. 2) Chop the haddock into four and keep each piece in the center of each leaf, season well with salt and pepper ; wrap over the fish in the lettuce. 3) Steam the... - 33.7161

Heat the olive oil in a large saucepan over a medium heat. Add the onion, anchovies, garlic and chilli and cook until the onion is soft but not brown. Add the wine and the stock and bring to the boil. Simmer for 5 minutes, then add the mussels and... - 40.4739

GETTING READY 1) Cut the pomfret into desired pieces,scale and clean it. 2) If it is very thick, slice it diagonally each side to the bone,but avoid through the backbone, allowing the fish to cook evenly. 3) Pre-soak dried mushrooms in water and slice when... - 43.1808

To make the artichokes: 1. Place the trimmed artichokes into a saucepan or stockpot large enough to hold them loosely. Add 1 inch of water to the bottom of the pot. Add the lemon slices, thyme, garlic, and olive oil. Season to taste with salt and pepper. 2.... - 36.9379

GETTING READY 1) Preheat oven at 350°F (180°C). MAKING 2) Use a baking dish, to arrange goldeye. 3) In a small saucepan, add butter to melt. 4) Add onions and hot water. 5) Spread the onion mixture over goldeye. 6) Use waxed paper to cover goldeye and then... - 33.4059

1. Peel ginger; cut into thin strips Lengthways, then cut into matchstick-size pieces. 2. Score fish three times both sides; pLace on Large sheet of foil, sprinkle with half the ginger and drizzLe with haLf of the vegetable stock, fold foil loosely to enclose... - 35.3744

1. Score both sides of the fish with 3 diagonal cuts, 3/4 inch deep. Combine the marinade ingredients on a deep plate large enough to hold the fish. Add the fish, turn to coat, and set aside for 30 minutes. Combine the sauce ingredients in a small bowl; set... - 30.2697

1. Cut the snapper fillets in half to make 4 equal serving portions. Cut the bell pepper and onion into thin rings. 2. Line a flat vegetable steamer or steamer insert with the spinach, bell pepper and onion. Bring the water in the steamer to a boil and steam... - 39.903

MAKING 1) In an oven, broil the red peppers for a few minutes or until they blister. Turn them around a few times to cook evenly. 2) Transfer the roasted peppers into a paper bag. Allow it to rest this way for about 15 to 20 minutes. 3) Remove the peppers... - 42.4074

GETTING READY 1) Wash and clean sea bass under flowing tap water. 2) In case it smells a little fishy, use 1 teaspoon of bicarbonate of soda for further washing. 3) Fillet if you wishd, even though this is traditionally cooked whole. 4) Remove the seeds from... - 38.5097

Toast the pine nuts in an 8-inch skillet over medium-high heat until they turn slightly tan, about 4 to 5 minutes. Remove them from the heat and transfer them to a cold plate. This will stop the cooking. Season the swordfish generously with salt and... - 45.7436

1. Combine the fish, White Sauce and seasonings, heat thoroughly, but do not boil, in the upper part of a double boiler over boiling water. - 21.1763

Select fish as for Poached Fish; season and steam over boiling water or Court Bouillon, allowing same time as for boiling. Serve as for Poached Fish. Allow 1/2 pound (as purchased) per person or 1/3 pound boned weight. - 18.0551

Wash and scrub mussels thoroughly and then rinse in several waters to make sure they are free of all sand and particles. Chop onion and brown lightly in hot olive oil in a heavy skillet. Add mussels and cover tightly to allow them to steam, shaking pan from... - 40.2213

Assorted vegetables Cook the vegetables in water. Season with salt and pepper. Aioli Make aioli by mashing and mixing the mustard, egg yolks, olive oil, garlic and potatoes with a fork. Fish Steam the fish - 33.2494

Smoked Fish In Caper Cream Sauce is an easy to prepare side dish recipe which cannot just escape your guest's attention. Try this amazingly delicious Smoked Fish In Caper Cream Sauce, you will surely love to talk about with us. - 34.0204

MAKING 1. Take the fish and stuff it with a filling of almonds and butter mixed with seasonings. 2. Hold it in place by means of a string if required. 3. Take a double sheet of heavy-duty foil and arrange the fish on it. 4. Add some white wine on top. 5. Wrap... - 46.2981

Thaw fish, if frozen. Cut fresh asparagus into about 6-inch lengths. In covered saucepan cook fresh asparagus in small amount of boiling salted water for 8 to 10 minutes or till almost tender. Drain. Dot fillets with butter or margarine; sprinkle with a... - 40.8354

MAKING 1. In a small saucepan, steam the potatoes till flaky; cube the potatoes and toss with parsley and yogurt SERVING 2. Serve as appropriate - 24.8568

MAKING 1)Use steamer to boil water. 2)Soak asparagus and later steam it for about 10 minutes, until tender , but still crisp. 3)Season to taste. SERVING 4)Serve it hot. - 28.7685

MAKING 1)Use a steamer to boil water. 2)Use a knife to trim thick stems of broccoli. 3)Further rinse flowerettes under water and divide it into small portions. FINALIZING 4)Steam broccoli for about 7 minutes until it is crisp-tender and season it with... - 31.7996

MAKING 1)Use steamer to boil water. 2)Break tough ends off asparagus and soak in water for a few minutes to remove any grit. 3)Steam asparagus 8 to 10 minutes, depending on thickness. 4)Remove from heat as soon as they are crisp-tender. SERVING 5)Serve hot. - 28.8031

MAKING 1. To prepare the potatoes, peel them, quarter them and shape them to look like olives, if you desired keeping in mind they are as uniform in size as possible. 2. In a colander over a pan of boiling water place the potatoes, sprinkle with salt and... - 29.5715

MAKING 1 Trim the battered leaves if any on the outside of the cabbage.Cut it in to half lengthwise and cut each half into wedges, each including part of the core. Steam until just tender, 5 to 8 minutes. 2 Transfer the wedges on to a cutting board, cut away... - 26.4364

Put a small amount of water in your steamer pot and bring to a boil. Put the yams on a steamer tray, sprinkle with a bit of the thyme and pepper, put the tray in the steamer pot, cover, glance at your watch and start steaming. After 16 minutes, put the... - 35.1932

MAKING 1. In a heatproof bowl, combine rice and water. 2. In a wok, place a bamboo steamer and fill wok with water for boiling upto steamer height. 3. Place rice bowl in steamer, cover wok with lid and bring to boil. 4. Once boiled, reduce flame and boil for... - 33.5749

GETTING READY 1) Grease a 1 1/2-quart mold. MAKING 2) Into a large bowl, sift together flour, baking powder, baking soda, cinnamon, and nutmeg. Mix well. 3) Take a little of the spice mix and dust over the dates or figs. Keep them aside. 4) In a bowl, add in... - 46.3969

GETTING READY 1) Cut the broccoli florests from the stalks. 2) Discard the tough ends. 3) Peel and slice the stalks into 1/4-inch coins. MAKING 4) On a rack over boiling water, cook each vegetable separately steaming them until they are crisp-cooked. 5) In a... - 45.5697

GETTING READY 1) Scrub the skin off from the beets, potatoes and turnips. 2) Peel the skin from the carrots. 3) Cut the broccoli into thich... - 32.9462

FOR THE HAZELNUT BUTTER, combine the butter, hazelnuts, and liqueur, if using, in a small bowl. Set aside or refrigerate. HEAT THE OIL in a large skillet over medium heat. Add the sun-dried tomatoes, garlic, and shallot and cook for 2 minutes. Add the clams,... - 41.4373

MAKING 1) In a large bowl, combine all the vegetables. 2) Place a quarter of the vegetables in the center of each of the 4 large squares of baking parchment, make on open parcel by folding the sides upwards. 3) Combine the vermouth, lime juice, lime zest and... - 42.8169

GETTING READY 1 Cut the sheets of parchment or greaseproof paper into 16 pieces, 2 1/2 inches (6cm) square. MAKING 1 In a large bowl, combine all the ingredients. 2 Mix them well into a smooth dough. 3 On a board floured with self-raising flour,... - 34.877

Add rice to boiling salted water, stirring as you add. Boil for 20-25 minutes, stirring often. Drain in strainer or colander. Put rice in top of double boiler, cover and steam over boiling water for 1 hour. - 24.6641

MAKING 1) Into a steamer, bring the water to boil 2) Under running water, wash the cauliflower leaves and break the head into florets 3) Place them in the steamer and allow to steam for 10 minutes 4) Add the salt to taste and add in the chopped... - 30.5492

MAKING 1) Wash the rice under running water until water runs clear. 2) In a saucepan, place the rice and water. 3) Cover the saucepan tightly and bring to a boil over high heat. 4) Simmer for 20 minutes or until rice is tender. SERVING 5) Serve it steaming... - 28.8515

GETTING READY 1) Trim the leaves and rough ends off the lower stalks of the broccoli. 2) Rinse the broccoli. 3) Take the flowerets out and reserve them for other uses. 4) Peel the stems, if preferred, and then cut crosswise into slices about ¼-inch... - 38.1499

MAKING 1. In a large saucepan, stuff the spinach 2. Cover with a lid and place on a medium low flame. 3. Allow the spinach to wilt and steam in its own water for 3 to 5 minutes until the leaves are wilted and stems are soft. 4. Drain in a colander and add to... - 33.1979

MAKING 1) In a steamer, allow the vegetables to be steamed for 8-10 minutes until they become just tender. 2) Make a smooth sauce by blending mustard with honey and dill. 3) Combine sauce with hot cooked vegetables, stirring gently until sauce is uniformly... - 29.9187

MAKING 1. In a metal colander placed over boiling water in a large kettle, keep the vegetable mixture. 2. Cover and steam for about 15 minutes until the vegetables are tender but crisp. SERVING 3. Serve immediately. - 34.19

MAKING 1. In a heavy bottomed pot add rice and water and bring it to a boil. 2. Lower the heat, put on the lid and cook until all the water is absorbed by the rice and it becomes tender, about 17 minutes. SERVING 3. Serve hot with your favourite gravy or... - 24.577

GETTING READY 1) Let zucchini and suqsh to remain uncut. 2) Prepare the steamer. MAKING ... - 24.7207

Scrub the potatoes with a stiff brush to remove the skins. Place in a steamer over boiling water, cover, and steam 20-25 minutes or until tender. Shake with the salt over heat to dry. Place potatoes in a preheated serving dish, pour over the butter, and toss... - 34.0262

MAKING 1. Discard the leaf stems of kohlrabi bulbs by breaking them. Try piercing the skin with finger nails. If not possible, peel off the skins. Make into evenly shaped small pieces. 2. Take a heavy bottom saucepan, add the kohlrabi pieces and loosen the... - 36.6763

GETTING READY 1. Remove the tough stalks and outer leaves of broccoli and wash it thoroughly. 2. Slice broccoli into spears. MAKING 3. Steam broccoli spears for 8 to 12 minutes or till crispy tender. Or, take a saucepan, add small amount of boiling salted... - 39.093

MAKING 1.In a saucepan, heat buttermilk. 2.Add peeled potatoes to the pan. 3.Sprinkle salt on it. 4.Add a good amount of pepper to it. 5.Let the potatoes cook for sometime until tender. SERVING 6.Serve with topping of butter cube along with oatmeal. - 36.3463

Put the pork in a saucepan with enough water to cover, bring to the boil and simmer for 40 minutes. Brush the pork skin with soy sauce. Then, with great care, put the pork, skin side down, into hot deep fat, and cover the pan with a lid (the fat will... - 42.0495

To Cook: Pour the rice into a sieve. Run cold water over it and stir with a large spoon. Continue to wash rice until the draining water is clear. Drain thoroughly and place rice in a heavy 2 to 3 quart pan. Add water and soak for 1/2 hour. Bring to a boil... - 34.4328

MAKING 1) In a shallow microwavable casserole, mix in the cabbage wedges, wine, stock and fennel seeds. 2) Cover the casserole tightly with a cling film and microwave the cabbage mixture on HIGH for 2 1/2 minutes. 3) Carefully remove the cling film with a... - 34.2077

GETTING READY 1. Take a baking dish and preheat for about 6 minutes. MAKING 2. Add milk to the heated baking dish and stir till it turns creamy and light and cook for about 1 minute. 3. Add pepper, white wine and salt and prepare a cream sauce. 4. Arrange... - 43.2392

Pour about 1 1/2 inches (4 cm) of water into a large pot, add the leek trimmings and dark green tops and bring to a vigorous boil. Put the potatoes and leeks into a steamer tray, sprinkle with the thyme, place over the pot, cover and cook until... - 44.2824

GETTING READY 1. Preheat the oven to 450°F. MAKING 2. Steam potatoes in a steaming basket in a pot with boiling water, covered, for 8 minutes or until potatoes can easily be used pierced using a fork. 3. Take the steaming basket off from heat. 4. In a... - 39.7238

MAKING 1. In a stock pot, cover cabbage with water. 2. Cover the pot and place on a medium flame. 3. Steam the cabbage for 20-25 minutes until tender-crisp, stirring occasionally. 4. Drain well. 5. Return to the pot and add butter, salt, and pepper. 6.... - 36.7482

MAKING 1) Take a deep enamel, stainless-steel, or teflon-lined kettle just big enough to hold artichokes with their stem down snugly. A trivet can also be used to stand the artichokes, if wished. 2) Add boiling water to this to a depth of 1" and then add rest... - 37.1986

GETTING READY 1) Wash the broccoli properly and trim it. In case the stalks are too large, split them lengthwise into 2 or 3 pieces. MAKING 2) In a vegetable steamer over boiling water, place the broccoli and steam till it is just about tendered. This takes... - 35.871

GETTING READY 1)To ensure that mussels are free of impurities, feed them for 24 hours prior to cooking them. For this, scrun their shells and place them in a trough of cold water. Flour the surface of the water. 2)Place potatoes in oven to bake. MAKING 3)In... - 40.1719

GETTING READY 1) Wash clams in cold water and keep aside. 2) Skin onions and slice into 1/2 inch thick slices to measure about 2 cups. 3) Peel and crush garlic under a chef's knife. Mince to measure about 2 tablespoons. 4) Drain tomatoes and reserve the... - 46.4148

MAKING 1) In a slow cooker, place together rice, water and salt. 2) Put the lid on and cook over high heat for 1 1/2 to 2 hours. 3) During cooking stir occasionally, to avoid top layer from drying. SERVING 4) Serve hot with desired dish. - 30.5884

In medium bowl, combine bran, flour, baking powder, salt, baking soda, and raisins. In another bowl, beat the egg; add sour milk and molasses. Blend in dry ingredients; do not overbeat. Pour into greased and floured 8-cup mold or can. Cover with foil;... - 47.0196

Slice the parsnips and simmer in the cream until soft. Puree, strain, then add the eggs and lemon juice. Mix well and season. Butter a mould of about 1 litre/2 pint capacity and sprinkle the inside with basil. Spoon in the puree and stand the mould in a... - 37.6937

FINELY CHOP one of the stalks of lemongrass; thinly slice the second stalk diagonally. Put the lemongrass in a large pot with the tomato, chicken stock, coconut milk, shallot, cilantro, and garlic and bring just to a boil. Add the mussels, cover the pot, and... - 40.3929

MAKING 1) Over medium heat, bring 2 cups of water to a boil in the bottom of a steamer unit. Alternatively, a saucepan large enough to accommodate bamboo steamer or steamer insert can also be used. 2) In the meantime, place the rice in a bowl that will fit in... - 30.3194

GETTING READY 1 Under cold running water, rinse the chicken breasts thoroughly and dry well. 2 On a waxed paper, mix salt and tarragon and using 1/4 teaspoon of tarragon mixture on each breast half, sprinkle chicken breast halves on both sides, 3 ... - 45.344

GETTING READY 1) Broil the red peppers about 4 inches from the heat turning until blackened on all sides. 2) Set aside until cool enough to handle. MAKING 3) Cut in half, discard the cores and seeds; dice the flesh. 4) In a bowl, add the parsley, coriander,... - 42.982

GETTING READY 1) Rinse the fish and set aside. 2) In a bowl, combine ginger, coriander, lemongrass, fish sauce, sugar, spring onions and chili. MAKING 3) Use a steamer, to line the base of a steamer with banana leaves, place the fish fillets on top. Spoon... - 39.71

GETTING READY 1. Cut and remove the ends of broccoli stalks. 2. Peel and discard tough skin if any from the main stems. 3. Slice the stems and keep aside the florets separately. 4. Remove and discard seeds from the sweet red pepper half. 5. Cut lengthwise... - 35.8834

GETTING READY 1) Trim the fillets into 4-inch squares if they are thicker than 1/2 to 5/8 inch 2) Remove the seeds and ribs of peppers after cutting off their tops and bottoms 3) Cut into 1/8-inch julienne rectangles 4) On an oiled steamer tray, place the... - 42.7654

Clean scallops and season them with salt and pepper. Cut the zucchini into thin slices. Alternate the scallops and the zucchini in a round mould and steam for 5 to 7 minutes. Sauce Put the chopped shallots and dry Vermouth in a saucepan and reduce to one... - 38.4507

GETTING READY 1. In a large pan,pour in the oil and heat it gently 2. Add the chopped celery and onion and cook till it is translucent 3. Add the whole wheat flour to the pan and continue stirring over low heat till the flour is cooked through. 4. After one... - 40.522

Put the shallots, garlic, ginger, lemongrass, chillies and coriander root or stalks in a food processor and whizz to a paste (combine with a little water). Stir in the ground coriander. Heat 1 tbsp oil in a pan and fry the paste for 3 minutes. Add the coconut... - 42.5586

GETTING READY 1) Drain beets and beans and keep each in separate bowls. MAKING 2) To each bowl add 1-1/2 tablespoon French dressing and let it chill. 3) Chill the fish. 4) In a separate bowl, combone horseradish, catsup, French dressing, mayonnaise, and... - 43.7818

MAKING 1) In a small basin, place the onion along with 1 tablespoon of water. 2) On high power, cook covered for 4 minutes. 3) Slice the onion thinly. 4) In a 1 pint straight-sided souffle dish, put the onion, pepper, potato and peas along with the butter... - 47.2929

Preheat the oven to 400°F. Lightly butter a 9-inch deep-dish pie plate. Roll out half of the pastry dough and fit it into the pan. Press a piece of aluminum foil directly on top of the dough (covering the bottom and sides of dough) and fill with pie weights... - 49.09

MAKING 1. In a bowl soak mushrooms in warm water for 10 minutes, then squeeze them dry and discard the stalks. 2. Prepare the fish by slashing both its sides diagonally to the depth of the bone with gaps of 1 cm / 1/2 inch. 3. On absorbent kitchen paper dry... - 41.1565

MAKING 1 Select a decorative heatproof plate that will fit into the steaming vessel. 2 Scatter the green onions on the bottom of the plate. Lay the salmon fillet over green onions, skin side down, folding the tail section under, if necessary to fit in the... - 33.5393

Scatter about 1/3 of the scallions and ginger into a 9-by-13-inch baking dish. Place fillets in the dish, skinned side facing down, folding any thin tail ends under to create a uniform thickness. Scatter on remaining ginger and most of the remaining... - 36.0862

GETTING READY 1. In a non metallic bowl, combine half the parsley with the teriyaki sauce and pepper sauce. Stir to blend. 2. Place the fish in a shallow non metallic dish and pour the sauce over it. 3. Turn to coat the other side. 4. Cover dish and let... - 34.413

MAKING 1) Allow potatoes and carrots to be steamed for 15 minutes. 2) Stir in zucchini and again steam for 10 more minutes until required texture is reached. 3) In a broad shallow pan or skillet, allow the poaching ingredients (water, lemon juice, lemon peel,... - 46.37

MAKING 1) Rinse the fillets. Pat dry on a kitchen towel. 2) Slice the fillets into pieces. Sprinkle salt and dredge in a bowl of flour. 3) Sprinkle lemon juice over the sliced apple. 4) In a casserole, heat the butter and oil. Add in curry powder and saute... - 46.2712

GETTING READY (1) Soak tamarind in a little water for a minimum of 1 hour or overnight. Squeeze out the pulp and discard the fiber. (2) Clean fish and cut into darne (3) Rub turmeric, salt and red chilli on the fish pieces. (4) In a dry frying pan, broil... - 45.6381

1. Remove any discolored outer leaves from brussels sprouts and cut off stem ends. Slash bottom of each sprout with a shallow X. 2. Heat 1 inch of water in a steamer and bring to a boil. Place brussels sprouts in a colander or steamer basket, cover, and steam... - 31.2246

MAKING 1. Prepare fish stock with fish heads and bones. 2. Drain it properly and add powdered saffron. 3. For making vegetables, peel carrots and slice into 7.5 cm length. Tie them in bundles. 3. Peel and quarter turnips. 4. Peel outer stalks of celery and... - 42.9696