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Tuesday’s Taste Tempters 6.12.12

Tuesday’s Taste Tempters 6.12.12

Posted: Tuesday, June 12, 2012 8:00 pm

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
Today’s recipes come from the cookbook, “Fusion Cuisine Goes Global” (ISBN 1463510446) by Evelyn Adlam. “Fusion Cuisine Goes Global” is available for sale online at Amazon.com.

Avocado and mango salad with passion fruit vinaigrette

3 tablespoons fresh passion fruit juice
4 tablespoons sherry vinegar
1 shallot, finely chopped
1 teaspoon Dijon mustard
1 teaspoon coriander/cilantro seeds/ roughly ground
3 tablespoons extra virgin olive oil
salt and pepper, to taste
4 ounces mixed salad/herb leaves, chopped
1 large ripe mango, peeled, pitted and sliced
1 large ripe avocado, peeled, pitted and sliced

In a mini processor, place the passion fruit juice, vinegar, shallot, mustard and coriander, cilantro seeds and blend well.
Add the oil, a small amount at a time, and blend again until the mixture attains the consistency of single cream.
Season the mixture well with salt and pepper.
Place the salad/herb leaves in a large bowl, add 3 tablespoons of the dressing and toss.
Add the mango and avocado slices and mix gently.
Divide the mixed salad leaves between 4 plates and drizzle some of the remaining dressing over the top.
Serve cold as a starter/appetizer or side dish.

Warm venison, watercress and radish salad

2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon sugar
1 tablespoon extra virgin olive oil
4 loin of venison steaks, each approximately 3/4 inch
salt and pepper, to taste
2 teaspoons Dijon mustard
1 carton watercress, cut from stalks and washed
8 radishes, washed and thinly sliced

In a small pan, over medium heat, dissolve the soy sauce, sherry and sugar. Reserve the mixture.
Heat a little olive oil in a heavy frying pan over high heat.
Season the steaks well with salt and pepper, place them in a frying pan and cook to your preferred degree of doneness.
Add the soy/sherry/sugar mixture you reserved earlier to the steaks, coating them all over.
Remove from heat, and let the steaks rest on a chopping board for two minutes.
Add a little water and a little of the mustard to the frying pan to make a jus from the venison residue.
Carve the steaks into thin slices and place on warm serving plates.
Scatter the watercress over the venison and place the radishes on top.
Drizzle the jus on top and spoon a small amount of mustard on the side.
Serve warm as either a starter/appetizer or snack.

Published in The Messenger 6.12.12

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