Today you will receive a short post only and a recipe post again because of the actuality. The next part of unusual history facts will come up next week. This week my lovely wife had her birthday party. For the small group of guests/ladies I played the cook. Some of the ladies asked for a recipe and here are the 2 important ones.
- Papaya Chilli Salad.
This fresh and spicy sweet salad is ideal as a starter and appetizer. This is a Thai version and similar to the „Green Mango“ one I posted earlier. For 4 persons you’ll need :
Your big ripe papaya.
Ingredients.
Salad.
1 big ripe papaya, cleaned and diced in cubes
2 full cups of beansprouts
1 cup of coriander leaves (leaves only)
1 cup of chives (cebollinos)
1 medium size fresh chilli (green or red, but hot please)
few tablespoons of red paprika
few tablespoons of unsalted peanuts
one tablespoon of papaya seeds, decoration and peppery taste
Your dressing.
Dressing.
3 tablespoons dark soy sauce
1/4 cup fresh lime juice
2 tablespoons brown sugar
2 tablespoons sweet Thai Cilli Sauce (Mae Ploy)
coriander leaves to decorate
How to do.
Cut the papaya in cubes (about 3 x 3 cm). Cut the hot chilli into very small cubes.
Cut the chives in about 1cm long pieces and cut the coriander leaves coarsly.
The bean sprouts you will leave as they are. Mix all these ingredients together.
At last mix in carefully the peanuts, paprika and papaya seeds.
If one wants to have a bit more crunch, mix in a few slices of red onion.
Mix all the ingredients for the dressing in a small bowl and keep until serving.
The salad one can prepare a few hours before use and keep it in the fridge. Decorate
your salad on plates and finally poor over the dressing carefully with a spoon. Don’t
mix anymore and serve directly.
Spicy, fresh, delicious. Click on pics to size up.
2. Scampi with Mushrooms in Creamy Wine Sauce.
A classic French recipe to die for. If you do it right its a gourmet delight . Follow my instructions precise and it also will overwhelm you too. You will need for 4 persons.
Ingredients.
1 kilogram of frozen scampi (large prawns),
best if you can get them about 7-8cm (3 – 3 1/2 inch) long
juice of 1 lemon
salt and WHITE pepper to season
2 large red onions, finely chopped
5-6 garlic cloves, finely chopped
450 gram nice fresh white champignons
1/2 cup dry white wine, same as you like to drink later
1/2 bunch of chives
1/2 bunch of parsley
250 ml/gram of creme fraiche or double cream
Your frozen scampi.
How to do.
Wash the cleaned scampi, cut lengthwise the scampi and remove the intestine (if necessary).
Sprinkle the scampi with lemon juice and season with pepper and salt.
clean onions and garlic and chop finely.
Then fry them (if possible in a large pan, that they can lay next to eachother) in a bit oil till they start browning.
Now add the scampi tails and fry them till they get red and start rolling up.
Remove them immediately and set aside.
Yes, set aside and don’t eat them direct out the pan. Being honest, just fried in garlic-chilli oil its irresistable to eat them direct, crusty baguette and a white wine, mouthwatering meal. I like them a bit browned (restaurant chefs would say „overcooked“ – but they undercook every seafood dish anyhow) as shown in this picture.
Clean the mushrooms (just dusting off with a paper towel) and cut in slices, the cut them again in smaller stripes.
Add the mushrooms to the onions and fry them shortly.
Now deglaze the pan with white wine, add the chopped herbs and the cream.
Just heat up on medium heat till it starts broiling.
Now add the scampi tails and let it start broiling again.
Take off the heat, taste – and if necessary season a bit with lemon juice, salt and pepper.
Serve right away.
This time we have them in a creamy wine sauce.
Tips.
You can wash the scampi, if they are small leave the intestine. In German we have a saying „A bit dirt cleans your tummy“. Then add them to the pan half frozen. No problem.
Serve the scampi with a fresh, warm and crusty baguette, that everyone has the chance to dunk up that fine sauce.
Serve a nice cool white wine, like a Riesling or Chenin Blanc, same as you use in the sauce.
Complete and ready to dig in, don’t stop eating.
You will enjoy this meal – trust me – and have it more often now. Guten Appetit !
