Recipe for Home Spun and Lots of Fun pt 1 
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Yield:
1 servings
Ingredients:
Amount Ingredient
DEEP FRIED CORN AND DIP ----------------
15 ml Dijon mustard
15 ml White wine vinegar
15 ml Chopped corriander
150 ml Olive oil
1 x Egg yolk
1 pch Black pepper
1 pch Sugar
----------------- DEEP FRIED CORN ----------------
Vegetable oil for frying
1 x Egg, beaten
50 gm Plain flour
15 ml Chopped coriander
5 ml Soy sauce
5 ml Bicarbonate of soda
125 gm Baby corn
----------------- SEARED SALMON WITH COUS COUS ----------------
----------------- FOR THE COUS COUS ----------------
100 gm Cous cous
30 ml Chopped parsley
30 ml Chopped mint
1/2 x Lemon, juice of
1 x Tomato, chopped
1 x Clove garlic, chopped
----------------- FOR THE SALMON ----------------
1 x Salmon Fillet
*CHERVIL AND COURGETTE CONFETTI SAUCE***
1 sm Courgette
25 gm Butter
1/2 x Lemon, juice of
15 ml Chopped chervil
----------------- CRISPY FRIED LEEK ----------------
Vegetable oil for frying
1 x Leek
----------------- CREPE NOODLES WITH RED WINE ----------------
200 ml Red wine
50 gm Caster sugar
250 ml Milk
15 ml Sugar
1 x Egg
Instructions:
Instructions: 1 Place all the ingredients in a small blender and process until combined.

Refrigerate until ready to serve.

DEEP FRIED CORN:
1 Heat the vegetable oil in a large pan. Combine the egg, flour, coriander, soy sauce and bicarbonate of soda in a bowl. Stir in the corn and coat evenly. Deep-fry until golden brown, drain on kitchen paper and serve with the dip.

SEARED SALMON WITH COUS COUS:
1 Place the cous cous in a large bowl, just cover with boiling water and leave to soak. When the water is fully absorbed, stir in the remaining ingredients, season and serve.

2 Score the salmon on the skin side and cook on a hot griddle with a little oil for approximately seven minutes.

3 Serve the cous cous topped with the salmon. Spoon the courgette discs around the dish and garnish with the crispy leek (see below).

CHERVIL AND COURGETTE CONFETTI SAUCE:
1 Cut the courgette into strips lengthways and cut out small discs using the end of an apple corer.

2 Melt the butter in a pan and add the remaining ingredients including the courgette discs. Cook for 3-4 minutes. Season and serve.

CRISPY FRIED LEEK:
1 Heat the oil in a large pan. Trim the leek, cut in half length ways and shred into long thin strips. Deep-fry until crisp and golden.

CREPE NOODLES WITH RED WINE:
1 Pour the wine into a small pan, add the sugar and gently heat, stirring until the sugar has dissolved. Bring to the boil, reduce the heat and simmer gently to reduce.

2 Whisk the milk, sugar, egg and flour together to make a smooth batter.

Heat a crepe pan with a little oil and add enough batter to just cover the base of the pan.

3 Cook for a few seconds until brown. Turn and cook the other side. Turn onto a plate and cut into ribbons.

4 Repeat with the remaining batter. Add the ribbons to the wine pan, stir gently turn out and serve.

continued in part 2

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