*As from next workday, conditions apply
Step 1: Finely blend the nuts (set aside).
Step 2: Blend the honey over medium heat and deglaze with the vinegar. Add the soy sauce, the orange cut in four with the skin, the herbs and spices. Cook for about ten minutes over low heat then remove the oranges.
Continue to cook over low heat until the sauce is consistent.
Step 3: Coat the salmon with the sauce and cover it with the mixed nuts. Cook the salmon in a lightly buttered pan over medium heat for 30 seconds on each side.
Step 4: Cut the salmon into thin slices and arrange in a dish. Drizzle with sauce. Decorate with apple sticks.
– 100g fresh goat cheese
– 1 banana
– 1 lemon
– 5g honey
– 3g pink berries
– 1 egg
– 50g breadcrumbs
– 50g flour
– Frying oil
– Salt and pepper
Step 1: Slice the banana, sprinkle with lemon juice (set aside).
Step 2: Crush the goat’s cheese, add the pink berries and honey
Step 3: Make balls with the cheese and put them in the fridge for 10 minutes
Step 4: Take 3 bowls
– In bowl 1 put the flour
– In bowl 2 beat the egg
– In bowl 3 put the breadcrumbs
Step 5: – Take the cheese balls out of the refrigerator and dip them in flour, then egg and breadcrumbs (do this twice).
– Heat the frying oil on medium heat. Or in a deep fryer at 180 degrees (8 mins)
– Place the cromesquis and brown them, turning regularly.
– Place on paper towels to remove excess oil
Step 6: Place a slice of banana in a dish, arrange a cromesquis and decorate
– 50g of parmesan cheese
– 90g of butter
– 140g of flour
– 20g of coarse salt
– 2 Tomatoes
– 30g of parsley
– 30g of mint
– 5 Black olives
– 30g of basil
– 1 Onion
– 30g of coriander
– 20g of olive oil
– ½ lemon juice
– Salt
– Pepper
Step 1: Mix the parmesan, flour and butter to obtain a sandy dough. Crumble it on a baking sheet and put it in the oven at 180° until it is colored (8 – 10 Mins).
Step 2: Make an incision on all 4 sides of the tomatoes. Bring a large pot of water with coarse salt to a boil and plunge the tomatoes in for a few seconds, then place them in ice water to stop the cooking process. Remove the skin, cut them in four and remove the pulp. Cut the slices into small cubes (reserve).
Step 3: Chop the olives finely. Chop the herbs and onions.
Step 4: Mix in a bowl the diced tomatoes, chopped herbs, olives, onions, lemon juice, olive oil, salt and pepper.
Step 5: Garnish the verrine with crumble and tomato tartar and decorate.
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Questions about orders and delivery:
Order Rs2500 and above and get Free delivery around the island. No minimum purchase is required and a delivery fee of Rs300 will apply on orders below Rs2500. We accept payments made by Debit/Credit Cards online or Juice by MCB.
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© GO DELIVERY 2024 All rights reserved
Website by ddbhosting.net
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