Free Recipe Short And Snappy

Recipe Type: R Recipes

Recipe Preparation: boil

Cooking Ingredients for Short And Snappy Recipe

1 Shark steak
1 Lime plus 1 tbsp lime juice;
-juice of
1 lg Pinch each of ground ginger
-and chilli
; powder
1 tb Greek yoghurt
400 ml Basmati rice
1 lg Pinch each ground turmeric;
-cumin seeds and
; coriander seeds
500 ml Hot vegetable stock
4 tb Vegetable oil
Punnet cherry tomatoes; cut
-in half
2 tb Roughly chopped fresh
-coriander
1 400 gram can coconut milk
3 Eggs; separated
175 g Caster sugar
100 ml Milk
1 Vanilla pod; split
Salt and freshly ground
-black pepper
1 sl Kiwi fruit; to decorate

Short And Snappy Preparation

1 Place the shark in a shallow bowl, squeeze over the juice of 1 lime and sprinkle over the ground ginger and chilli powder and yoghurt. Allow to stand for a few minutes to marinate. 2 Rinse rice well and drain. Heat a pan, add the ground turmeric and cumin and coriander seeds and dry fry for about 1 minute. Add the rice and cook for a further minute, then add the stock, bring to the boil and cover the pan with a lid. Cook for about 10 minutes, or until the rice is tender. 3 Heat 1 tbsp vegetable oil in a griddle pan, add the shark and cook for about three minutes on each side, or until cooked through. 4 Place the cherry tomatoes in a bowl, drizzle over 3 tbsp vegetable oil and 1 tbsp lime juice, stir in the chopped coriander and season. 5 Pile the rice onto a plate, sit the shark steak on top and arrange the tomato salad around the edge. 6 Pour half the coconut milk into a small saute pan and bring to a simmer. Whisk the egg whites until they make soft peaks then add 125g/4 1/2oz sugar and continue whisking until stiff. 7 Using two large spoons, make quenelles of the mixture and drop them in the hot coconut milk. Cook for 1-2 minutes on each side, then drain using a slotted spoon. 9 Heat the remaining coconut milk with milk in another pan and bring to the boil. Beat together the egg yolks and remaining sugar, add the vanilla seeds then pour on the hot milk, stirring all the time. Return the mixture to the pan and heat, stirring until thickened. 9 Pour some of the custard into serving bowls, sit a couple of the meringues on top and decorate with slices of kiwi fruit. Converted by MC_Buster. Per serving: 1487 Calories (kcal); 91g Total Fat; (53% calories from fat); 46g Protein; 128g Carbohydrate; 331mg Cholesterol; 309mg Sodium Food Exchanges: 7 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 16 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Cooking Temperature:

Recipe Serves: 2

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