Otto
Say’s
Pasta sanza vino e come il cuore
sanza amore
Pasta without wine is like a heart
without love
Twist
of the Oriental
Cashew, Shrimp & Pea Salad
Seafood and Tofu stew
Oriental boiled noodle for the stew
Asian Spicy Garlic
Croutons
Tropical Bananas Delight
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Cashew, Shrimp & Pea Salad ( 6)
Dill
Dressing
100ml
Mayonnaise
100
ml sour cram
50
ml lime juice
50
ml grape-seed oil
10
ml dill weed or minced fresh dill
Salad
500
gr cashews
1.5
kg cooked fresh and drained peas or frozen
400
gr green onions sliced inducing green tops
300
gr celery cut diagonally
500
gr cooked shrimps good size 25 to 30 or smaller
salt
and freshly ground pepper
iceberg
lettuce as need for liner
Method
1.Combine
the dressing ingredients and mix well.
2.Set
aside 50 ml of the cashews. Combine remaining nuts, peas, onions,
celery, and shrimp.
3.Gently
mix in dressing. Season with salt and pepper to taste.
4.Line
a serving platter or bowl with lettuce.
5.Spoon
salad into center; garnish with reserved cashews and, if desired,
dill.
6.The
spicy croutons may also be used as a garnish
Seafood and Tofu stew ( 6 )
30
ml butter,
divided
2
jumbo sea scallops, patted dry
Sea
salt and freshly ground pepper
60
ml shallot, peeled and sliced
125
ml onion, peeled and sliced
30
ml ginger, peeled and chopped
2
cloves garlic, peeled and sliced
1
L milk
4
sprigs of fresh thyme
1
block of firm tofu, (2.5 cm) thick squares
250
g fresh mussels, rinsed
3
spears of asparagus, discard (2.5 cm) off the end, cut into lengths
00
g shelled shrimp
5
ml fish Stock
60
ml Chinese yellow chives, chopped
Method
1.In
a skillet, heat half the butter over medium-high heat. Add scallops
and sear for 1 minute. Turn scallops, sprinkle with salt and pepper
and sear for another minute.
2.Transfer
to a plate. Let cool and cut into 0.25 cm thick slices.
3.Heat
remaining butter and add shallot, onion, ginger and garlic to the
skillet. Stir for 2 minutes.
Transfer
contents into a medium saucepan placed on high heat.
4.Add
milk and thyme and bring to a boil. Reduce to low heat and cook,
semi-covered, for 10 minutes.
5.Add
tofu and cook for 5 minutes, uncovered. Add mussels to the saucepan.
6.When
mussels have all opened, add scallops, asparagus, shrimp and fish
sauce. Bring to a boil on high heat.
7.Maybe
be served with croutons as follows
Oriental boiled noodle for
the stew
350 gr Oriental dry noodles
50 ml oil
salt and pepper to taste
Method
1.Boil plenty of water , add the oil
and salt.
2.Once the
water has been boiled, add the noodles, mix well and cook on a
medium flame for 10 to 12 minutes or till they are cooked, while
stirring occasionally.
3.Remove from the fire and drain out
all the water.
4.Pour some cold water on the noodles
to arrest further cooking.
5.Let
all the water drain out and ensure that the noodles do not contain
any moisture. This will prevent the noodles from sticking together.
Use as a base for any stew
Asian Spicy Garlic
Croutons
INGREDIENTS
60
ml olive oil, divided
3
smashed garlic cloves
Pinch
of red-pepper flakes
11/2
cm square bread cubes from a rustic loaf
Pinch
of salt
100
ml chopped fresh parsley
15
ml chopped fresh rosemary
15
ml chopped fresh thyme leaves
5
ml curry
10
ml five spices
Method
1.Heat 45 ml oil with garlic and
red-pepper flakes in a skillet over medium-high heat. Add bread cubes
and salt. Cook, stirring, until crisp and golden, about 5 minutes.
Drizzle with 15 ml of oil and sprinkle with parsley, rosemary,curry
,five spice and thyme. Continue to cook, stirring constantly, 30
seconds.
2 excellent with the above
recipe Seafood
and Tofu Stew
Tropical Bananas Delight (6)
6 medium firm bananas, sliced
25 ml lime juice
100 gr salted peanuts
50 gr honey
50 gr flaked coconut
15 gr grated lime peel
Method
1.In a bowl, toss bananas with lime juice. Add peanuts
and honey; mix well.
2.Spoon into individual dishes. Sprinkle with coconut
and lime peel. Serve immediately.
