1 1/2 oz Stoli Razberi
2 oz Pineapple Juice
Dash Grenadine
Shake with ice and strain into a chilled martini glass. Garnish with raspberries
Thursday, December 16, 2010
Stoli Raz Holiday Cosmopolitan
3 parts Stoli Razberi®
1 1/2 part triple sec
1 part cranberry juice
Dash bitters
Shake with ice and strain into a chilled martini glass. Garnish with a lime wedge.
1 1/2 part triple sec
1 part cranberry juice
Dash bitters
Shake with ice and strain into a chilled martini glass. Garnish with a lime wedge.
Tuesday, December 7, 2010
Fried Whiting with Red Chilis
This is from memory. Ingredients may need to be adjusted.
Flour - 1 cup?
Baking Soda - 1 tbsp
Tumeric - 1 tbsp
Sift these items together.
Mix in some club soda to make a smooth batter.
Thinly slice the whiting, or any firm fish fillets. Dredge the fish in some plain flour then coat in the batter. Fry until golden brown, only a minute or two per side in about 1/2 canola oil. Drain.
Serve garnished with a lemon wedge, thinly sliced red chili's and some fresh corriander leaves.
From watching Bill Granger on the cooking channel.
Flour - 1 cup?
Baking Soda - 1 tbsp
Tumeric - 1 tbsp
Sift these items together.
Mix in some club soda to make a smooth batter.
Thinly slice the whiting, or any firm fish fillets. Dredge the fish in some plain flour then coat in the batter. Fry until golden brown, only a minute or two per side in about 1/2 canola oil. Drain.
Serve garnished with a lemon wedge, thinly sliced red chili's and some fresh corriander leaves.
From watching Bill Granger on the cooking channel.
Lentil, Bean and Parsley Salad
Ingredients
1 cup small blue or green lentils
3 cups water
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
2 teaspoons red wine vinegar
1 pinch caster sugar (superfine)
Sea salt and freshly ground black pepper
5 1/2 ounces small green beans, tops removed
2 celery stalks, julienned
1 small handful fresh flat-leaf parsley leaves
Directions
Put the lentils in a saucepan with the water over medium-high heat, and bring to a boil. Reduce the heat and simmer until the lentils are tender, about 15 to 20 minutes. Drain the water and reserve the lentils.
In a large bowl, whisk together the olive oil, lemon juice, vinegar, sugar, and season with salt and pepper, to taste. Stir in the lentils and leave them out to cool.
Meanwhile, blanch the green beans in a saucepan of boiling water until they are bright green and crisply tender. Rinse the beans under cold running water, and then drain well. Add the beans, celery and parsley to the lentils and toss the ingredients gently.
from: Recipe courtesy William Granger
Show: Bill's Food Episode: Days Together
1 cup small blue or green lentils
3 cups water
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
2 teaspoons red wine vinegar
1 pinch caster sugar (superfine)
Sea salt and freshly ground black pepper
5 1/2 ounces small green beans, tops removed
2 celery stalks, julienned
1 small handful fresh flat-leaf parsley leaves
Directions
Put the lentils in a saucepan with the water over medium-high heat, and bring to a boil. Reduce the heat and simmer until the lentils are tender, about 15 to 20 minutes. Drain the water and reserve the lentils.
In a large bowl, whisk together the olive oil, lemon juice, vinegar, sugar, and season with salt and pepper, to taste. Stir in the lentils and leave them out to cool.
Meanwhile, blanch the green beans in a saucepan of boiling water until they are bright green and crisply tender. Rinse the beans under cold running water, and then drain well. Add the beans, celery and parsley to the lentils and toss the ingredients gently.
from: Recipe courtesy William Granger
Show: Bill's Food Episode: Days Together
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