Set remaining miso mixture aside.Thinly slice radishes and toss in a medium bowl with remaining 1 Tbsp.
CHERMOULA-MARINATED FISH WITH CAULIFLOWER TABBOULEH & DATE SYRUP Serves 4-6 / Preparation 40 minutes plus marinating time / Cooking 20 minutes plus cooling timeThere is a bit of preparation here, but most of it can be done ahead.The date syrup adds a little sweetness to the dish and it's also delicious drizzled over a fruit salad or muesli.
I did like the vinaigrette for the brussels sprouts.I did not enjoy the brussels sprouts as the flavor was quite fishy.
03 December 2017 - 00:00
By jackie cameron
1.Heat 400ml water, 500ml (2 cups) sugar, 6 star anise and 1 stick of cinnamon in a saucepan, stirring until sugar is dissolved.
Marinated Lentils and Burrata Salad (Insalata di lenticchie e burrata)Makes 4 servings.But this particular combination of simple lentils and creamy burrata is the perfect example of how Tuscans can take humble foods and turn them into something extraordinary.
30 mins - 1 hour
This dish uses the important Spanish technique of slowly cooking a sofrito – a simple mix of onion, garlic and capsicum.Photo: William Meppem
Slowly cooking the sofrito in plenty of oil gives this salad a deep, complex flavour that's freshened with a splash of sherry vinegar.
Marinated Mozzarella & Tomato Appetizers Recipe photo by Taste of Home
This party hit was inspired by a dish I ate at a restaurant.My daughter likes to put the mozzarella on her antipasti platters.
I Eat La.: Recipes for Shrimp Pesto Pizza, Marinated Grilled Shrimp, Basil & Pecan Pesto, Seasoned Pizza Crust | Food/Restaurants
Marinated grilled shrimp (recipe below)Basil and pecan pesto (recipe below)Seasoned pizza crust (recipe below)Red bell peppers, grilled and cut into thin stripsGouda cheese, shredded 1.Add grilled peppers, shredded gouda and grilled shrimp.
Marinate lamb, chilled, turning occasionally, 1 hour.Remove lamb from marinade, reserving marinade.
Bring to a simmer over moderate heat, then reduce heat to moderately low and simmer, covered, 10 minutes.Add mushrooms and bring to a boil, then reduce heat and simmer, covered, stirring occasionally, until tender, about 12 minutes.
Marinate lamb: Remove most of fat from lamb and put lamb in double layer of sealable plastic bags with marinade.Roast lamb: Remove lamb from bag, reserving marinade, then transfer to a roasting pan just large enough to hold it.
YieldMakes 4 main-course servings
Active Time20 minutes
Total Time40 minutesIngredients1/4 cup soy sauce1 tablespoon sugar2 teaspoons Asian sesame oil1 bunch scallions (white and pale green parts separated from greens), minced (1/2 cup)1 tablespoon minced garlic1 tablespoon minced peeled fresh ginger3 tablespoons sesame seeds, toasted1 lb flank steak, cut across the grain into very thin slices (no more than 1/8 inch thick)1 tablespoon vegetable oilAccompaniments: butter lettuce or other soft-leaf lettuce; thinly sliced garlic; packaged kimchi*; steamed white ricePreparation Stir together soy sauce, sugar, sesame oil, white and pale green scallions, garlic, ginger, and 2 tablespoons sesame seeds in a bowl until sugar is dissolved.Add steak and toss to coat, then marinate 15 minutes.
Yield8 appetizer servingsIngredients3/4 cup vegetable oil1/2 cup dry red wine1/4 cup soy sauce2 tablespoons lemon juice1 tablespoon Worcestershire sauce1 tablespoon dry mustard1 tablespoon chopped fresh parsley1 1/2 teaspoons pepper1 pound flank steak, cut across grain into 1-inch stripsBamboo skewersPreparation Whisk first 8 ingredients in small bowl.Pour marinade over.
Transfer peppers to a bowl and let stand, covered, until cool enough to handle.Peel peppers.
YieldMakes 4 sandwichesIngredients3 large vine-ripened tomatoes (about 1 1/2 pounds total), cut into 1/4-inch-thick slices1 red onion, sliced thin3 tablespoons red-wine vinegarfreshly ground black pepper4 cups packed trimmed arugula, washed well, spun dry, and chopped coarseQuick Focaccia , halved horizontally with a serrated knife1/2 pound fresh mozzarella, sliced thinPreparation In a large bowl or baking dish combine tomatoes, onion, and vinegar and season with pepper and salt.Marinate mixture, covered, tossing occasionally with rubber spatula, 30 minutes.
Reduce heat to medium-low and cook until reduced to 3 cups, about 20 minutes.Stir soy sauce into marinade.
Make shiitakes with citrus zests: Heat 3 tablespoons oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then saut shiitakes with salt to taste, stirring occasionally, until golden brown and nearly dry, 15 to 20 minutes.While mushrooms are cooking, remove zest from navel oranges and lemons in long, thin strips, preferably with a 5-holed citrus zester.
YieldMakes about 3 cupsIngredients1 1/2 cups Kalamata olives or other brine-cured black olives1 1/2 cups cracked brine-cured green olives1 cup olive oil1/4 cup chopped fresh cilantro1/4 cup fresh lemon juice1/4 cup orange juice6 large garlic cloves, thinly sliced3 tablespoons chopped fresh parsley1 tablespoon grated lemon peel1 tablespoon grated orange peel1/2 teaspoon dried crushed red pepperPreparation Combine all ingredients in large heavy-duty resealable plastic bag.Shake bag to blend ingredients.
YieldMakes 6 Appetizer ServingsIngredients1 cup orange juice1 cup fresh lemon juice3/4 cup ketchup1/3 cup vodka1/4 teaspoon hot pepper sauce1/4 cup olive oil1 1/2 pounds cooked peeled large shrimp1 small red onion, thinly sliced (about 1 3/4 cups)1 cup finely chopped fresh cilantroPreparation Combine juices, ketchup, vodka and hot pepper sauce in large bowl.Whisk in oil.
YieldMakes 6 to 8 servingsIngredients1 pound medium to large Greek or Mediterranean-style green olives5 tablespoons pomegranate molasses*1/4 cup extra-virgin olive oil1/4 cup chopped fresh oregano1 lemon, thinly sliced1/8 teaspoon dried crushed red pepperPreparation Rinse olives thoroughly under cold running water.Pat olives dry with paper towels.