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Easy exotic recipes
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ASPARAGUS AND CRAB SOUP Serves 4 No defrosting Preparation: 10mn Cooking time: 50mn From Picard: 600g peeled white asparagus 2 boxes of royal crab meat with chilli (240g) 100g sliced leeks 3 tablespoons ginger 3 tablespoons chives 1 tablespoon garlic From your local deli or supermarket: 3 tablespoons groundnut oil 1 tablespoon Chinese wine or dry Xérès 2 tablespoons cornflour 1 stock cube
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Heat the oil in a large pan. Place the garlic, ginger and leek slices in the pan. Cook for 5 mn. Break the asparagus in two and add them to the mix. Continue to cook on a medium heat for another 15 mn stirring occasionally. Add the Chinese wine or the Xérès and let it reduce. Pour 1 litre of water and the cube. Cook for 20mn. Mix the corn flour with a little water and add to the soup. Boil for a few seconds until a thicker consistency is obtained. Pour the soup in bowls and sprinkle with chives before serving.
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MARINATED BEEF EASTERN STYLE Serves 4 No defrosting : Beef steaks 8 hours in fridge or in microwave Preparation : 20mn Cooking Time : 10mn From Picard: 2 large beef steaks marinated in 3 pepper sauce 2 steamed vegetable bowls (Garden peas, Mange tout, mung bean sprouts, soya beans) 50g shallots 2 tablespoons coriander From your local deli or supermarket: 2 tablespoons sesame oil 2 tablespoons soya sauce 1 tablespoon sesame seeds
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Slice the beef in ½cm strips. Mix with the shallots, the oil and the soya sauce. Microwave the vegetables for 4 mn at 900Watts. In a non-stick pan or in a very hot wok, seal the steak slices for 3mn, mixing often on a high heat, add the vegetables, the coriander and the sesame seeds, fry for 3 mn mixing well and serve immediately.
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CHICKEN WITH LEMON AND PETITS POIS, RICE WITH MINT | |||||
Serves 4 Defrosting: boneless chicken breast 3 h in fridge or in microwave Preparation: 15mn Cooking Time: 25mn From Picard: 4 boneless chicken breasts 450g ready cooked Basmati rice 300g finely cut onions 100g petits pois 30g sun-blushed tomatoes 2 tablespoons mint 4 tablespoons olive oil From your local deli or supermarket: 4 tablespoons of nem sauce 4 tablespoons soya sauce 50g cane sugar 1 lemon
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Cut the breast in fine strips. Boil the peas for 5 mn in salted water and then drain. Fry the onions in a pan using half the oil, then set aside. Dice the tomatoes, add them to the rice together with the mint and salt and pepper to taste. Cook until re-heated. Meanwhile, fry the chicken strips for 5 mn using the remaining oil, pepper, add the onions, the nem and soya sauces, sugar, lemon juice and cook for 3 mn.Add the petits pois and cook for an additional 2mn.
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SAUTEED PORK WITH PINEAPPLE Serves 4 Defrosting: Filet mignon of pork with pineapple 12h in fridge Preparation: 15mn Cooking Time: 8 mn From Picard: 1 filet mignon of pork (400g) 250g pineapple pieces 3 tablespoons coriander 2 tablespoons mint From your local deli or supermarket: 3 tablespoons soya sauce 3 tablespoons groundnut oil 1 tablespoon sesame oil 1 tablespoon corn flour 1 teaspoon sugar
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Slice the filet mignon into fine strips following the grain. Mix in a bowl 2 tablespoons soya sauce, the sesame oil, the cornflour and marinate the meat in it for ½hour. Place a wok or a large pan on high heat and fry the garlic in the groundnut oil for a few seconds. Add the pork and stir until golden brown. Add the pineapple pieces, the coriander and the mint. Fry on a high heat for another 2 to 3 mn. Pour in the remaining soya sauce and add the sugar. Stir once more and serve immediately. |
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COMMENTS:
25/10/2010 - steak321 said :
Deliciuos! made that last night :] damn thats some good stuff! do you reccomend anything else? please?!
25/10/2010 - ertgerhn56 said :
hmm seems like a good dish :] im making that tonight. mMmmm!
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