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Recipe Dim sum (steamed dumplings) Extra!

Preparation 45 min

Ingredients:

- 150g pork (raw)

- 75g shrimp meat (raw)

- 3 dried black mushrooms and soaked 25 minutes

- 1 bamboo shoot (about 75g)

- 24 sheets coriander (known as Chinese parsley) or 24 pieces of green onions extémité or shallots.

Seasoning:

- 2 teaspoon soy sauce

- 1 teaspoon rice wine or dry cherry

- 1 / 2 teaspoon of salt

- 3 / 4 teaspoon of sugar

For the dough :

- 125g wheat starch

- 2 teaspoon cornstarch

- 1 / 2 teaspoon margarine softened

Preparation:

Chop the pork, the flesh of shrimp, black mushrooms (that have soaked 25 minutes in cold water) and bamboo shoots.

Fry in the pan for 30 to 40 seconds.

Add seasoning and cook another 40 seconds. Cool.

In a dish, pour the cornstarch and cornstarch and a little hot water. Stir quickly and cover 5 / 6 min.

Stir in margarine knead 1 or 2 minutes. Roll the dough into a ball. Roll out the dough (work plan oiled) and cut circles of 9 cm in diameter.

Place a little filling on a circle of dough, place on top of a leaf of cilantro. Fold in half and pinch edges together.

Steaming at a rolling boil for 15 minutes until the dough is transparent.

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Prepare delicious sushi to impress your friends!

Ingredients

rice vinegar

sauce Soy

macerated ginger

wasabi (horseradish grown only in Japan)

salmon and fresh tuna

shrimp

Japanese rice (round grain)

carrots and cucumbers

large sheets of nori (seaweed)

salt pepper

six to eight eggs

sake

All these ingredients are readily findable in Asian grocery stores in your neighborhood

First board: always select the freshest fish, eyes clear and very shiny for your sushi, if not beware of indigestion! Also ask your fishmonger when it was delivered, it will give you a good indication of the freshness of your fish.

1. Cook the rice: Bring a saucepan of water to a boil. Then add the rice and turn heat to medium. Leave shivering for five minutes, then reduce heat to low and cook another 12 to 15 minutes.

2. Meanwhile, thinly slice on a cutting board with your fish. Good measure is 8 mm. Shell also your crustaceans.

3. Also, prepare your vegetables very finely by cutting your carrots and cucumbers.

4. In a saucepan, heat five tablespoons of rice vinegar and add salt and pepper.

5. Remove the saucepan of rice from heat, let cool and then scatter the rice at the bottom of a bowl. Stir gently with a spatula to separate the grains and add the vinegar. Let rest then your rice in a bowl covered with a clean towel. This is the easiest way to prepare your rice. Know a famous Japanese chef spends a whole year to do the dishes before having the honor to take care of cooking the rice!

6. Prepare your sweet omelet: In a bowl, beat your eggs, adding the soy sauce. Then place a thin layer of the mixture in a skillet for a very thin omelet, add a pinch of salt and two tablespoons of sugar and sake.

7. Once you finish your cut, take a sheet of nori. Place a wet towel to moisten it then drop it on a bamboo mat. Then add a layer of 10 mm of vinegared rice that you spread with a wooden spoon. Rotate the paper 90 degrees, then add different toppings that make up your sushi vegetables, shrimp, omelets and of course fish. Then gently roll the mixture into the mat. Join the corners stuck with crushed rice.

8. You get a kind flange that you must cut with a knife moistened with rice vinegar. So much for the preparation of this style of sushi named futokami.

9. Simple: you can prepare nigiri-sushi easily. Take a small ball of rice the size of a ping-pong, you press lightly in your hand. Spread a little wasabi on your fish slice and place it on rice. Carefully press the edges of sushi between the index and the right hand. Your nigiri is ready!

10. Final touch: Pour a little soy sauce mixed with wasabi on the plate. Place your sushi or in small plates or in a large dish (except Japan, where it is considered rude ...!). Then gently take your sushi with chopsticks and dip it gently into the sauce. After each bite, you can enjoy a little slice of ginger which has virtues refreshing and you will better enjoy your sushi. To make the celebration successful, pour a glass of sake in small earthenware bowls. You can also drink it hot, go with the first bottle in a water bath. Health and enjoy!

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Duck with 3 Peppercorn

Serves 6

• 3 breasts
• black pepper mill
• 1 / 2 bottle of green peppercorns
• 1 / 2 bottle of pink pepper
• 50 g Roquefort
• 200 ml cream
• 200 ml milk
• 100 gr butter
• 4 teaspoon to s cognac
• 1 bunch watercress
• salt.

Method:

* Trim the duck breasts and cut the skin in a grid to facilitate cooking . * Remove the excess fat around the edges.

(keep the waste and graisseaux Melt over low heat in a skillet)

Cooking:

Cook the duck in the fat recovered

Place breasts side ; skin worm bottom of the pan.

The skin should become crisp and the subcutaneous fat will melt in addition to that of cooking.

Once the skin is golden and cooked, Seasoned and return the breasts to take on the other side.

possibly Finish baking. (do not cut for them in the oven if it would all dry!)

Sauce :

Bake cream

Add green peppercorns and pink first rinsed and the black pepper mill.

Degrease the cooking duck and flambé with cognac.

Deglaze with a little gravy (Knorr stock cube) and let reduce.

Add the resulting liquid to the sauce and mix well.

Adjust seasoning.

Format:

Arrange on a plate the duck thinly sliced crosswise fan.

Pour a little sauce and garnish with watercress and potatoes.

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Making mayonnaise

Good mayonnaise without complication!

Ingredients

6 egg yolks

750 ml oil (not olive oil, salad oil and dressing normal)

2 tbsp mustard

10 g of salt

3 turns of pepper

1 tbsp white vinegar

Method:

1. 
   
   Add the 6 egg yolks in a container with 2 tbsp of mustard and whisk
   
   
   
   
2. 
   
   Add 1 tbsp white vinegar VERY IMPORTANT add oil As the mixing
   
   
   
   
3. 
   
   When the first measure of oil has been absorbed add the second and so on, until the mayonnaise silk installed properly.
   
   
   
   

2nd very important note, salt and pepper at the end of the preparation, if you add salt at the beginning there will be a small white dot in your mayonnaise .

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Make a white sauce great!!

Emergence of grumaux, yuck!

How do I fix?

Explanation + recipe

Reminder: composition of a bechamel sauce:

Recipes for 20 people! (If only 5 people, for example, by dividing the proportions 20, times the number of people: 5).

ingredients:

- 1 liter milk

- 150 gr of white roux (half fat, half white flour in a skillet heat and stir constantly)

- salt and pepper

- nutmeg.

Method:

Warning : consistency of the sauce is related to the amount of red used.

1. 
   
   carry the milk to a boil
   
   
   
   
2. 
   
   lower the heat and stir the roux into the milk cold, while whisking.
   
   
   
   
3. 
   
   Cook sasn stop mixing to avoid lumps and to make the homogeneous source (+ or - 15 to 20 min).
   
   
   
   
4. 
   
   At the end of preparation, seasoning with salt, pepper and nutmeg.
   
   
   
   

TIP: you must add the flour all at once to avoid the appearance of lumps.

When sauce is ready, it should keep warm, stirring frequently to prevent the formation of a pélicule on the surface. Be careful not to overcook the white roux, As its name indicates the roux should not take colored.

Emergence of grumaux : spend your bechamel sieve or a sieve