Cuisine by Jacqi Matreja
green_jacqi@yahoo.com.sg
www.ThoseBrownEyes.com
v.01.03
Risotto Cakes with Prawns, Orange Creme Fraiche and Mizuna
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4 cups cold cooked risotto 40 gm fresh breadcrumbs 2 eggs lightly beaten olive oil 50 ml orange juice 200 gm creme fraiche 1 bunch mizuna trimmed 4 large cooked prawns, peeled and deveined. Zest of 1 orange |
Combine
the risotto, crumbs and eggs with some seasoning and mix well. For
mixtures into cakes, about 10 pcs and shallow fry them in batches with
the olive oil and then drain.
Combine the orange juice and creme fraiche and serve with the cakes with the prawns and sprinkle with some orange zest. |
Poached Chicken Salad with Shitake Mushroom
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2 tablespoons olive oil 100 gm shitake mushrooms, cut in half 100 gm snow peas, trimmed 500 gm poached chicken cut into strips 1 red capsicum cut into strips 2 witlof, with leaves separated 2 tablespoons pickled ginger 50 gm toasted almonds For the dressing... 1 tablespoon soy sauce 2 tablespoons lemon juice 40 ml dry sherry 1 teaspoon hoisin sauce 1 teaspoon Chinese five spice powder 1 clove of garlic, finely chopped |
Whisk all the
ingredients of the dressing together. Heat olive oil on a frying pan and
cook the mushrooms until tender and remove from the heat. Blanch the
snow peas on boiling water and then refresh on cold water.
Toss the chicken, mushroom, snow peas, capsicum and witlof with the dressing. Serve on a plate and garnish with the pickled ginger and almond. |
Salmon, Fennel and Pomelo Salad
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500 gm cooked salmon fillet flaked 1 bulb fennel cut in half and sliced 1 avocado, peeled and sliced 1 pomelo or grapefruit, peeled and segmented 1/2 bunch watercress trimmed 50 gm salmon roe for the dressing... 1/3 cup grapeseed oil 2 tablespoons fresh orange uice 1 teaspoon lemon juice |
Combine
salmon, fennel, avocado, pomelo and watercress in a large bowl and toss
gently.
For the dressing, combine all ingredients, season with cracked black pepper, sea salt and some sugar to taste. Whisk well and pour over the salad. Serve with salmon roe. |
Potato, Leek and Pea Salad with Creamy Dressing
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400 gm fresh peas 8 wing beans or green beans, trimmed 1 leek washed and cut into thick slices 1 kg cooked chat potatoes cut into thick slices 6-8 radishes sliced for the dressing... 1/2 cup olive oil 1 tablespoon lemon juice 1 teaspoon lemon juice 1 teaspoon dijon mustard 1 egg 1 clove of garlic , chopped finely 1 drained anchovy, chopped |
Cook peas in
boiling salted water for 5-8 minutes or until tender, then drain and
refresh with cold water. Blanch beans and leek in boiling water for 20
seconds then drain and refresh under cold water. Combine peas, beans,
leek, potato and radish and toss gently.
For dressing, process all ingredients in a food processor until well combined and season to taste. Drizzle over the salad and serve. |