Ingredients:
1 pound tigershrimp
4 cloves of garlic chopped
1 orange
1 small bunch of chives
1 tsp lemon peel
black pepper
sea salt
Heat the chopped garlic with the olive oil until the aroma starts coming of.
Add a bit of lemon peel, and orange peel. Add juice of the orange. Add chives and seasoning.
Peel and clean the shrimp but leave the tails on.
Mix the shrimp and marinade, and let it marinade for several hours.
Heat grill pan. Grill the shrimp untill done.
Sunday, December 27, 2009
bloody mary sorbet
The recipe for this sorbet was created by James Shepherd for Britain's Best Dish.
We served it as an amuse during xmas diner 2009, and it was very nice!
To each sorbet glass we added a grilled marinated tiger shrimp, and decorated with piece of celerystalk with leaves on.
Nect to this glass we served an icecold shot of limoncello with a parmesan cheese crisp, and bruschetta with olive/dried tomato tapenade.
Ingredients:
100g caster sugar
2 celery stalks
bunch of basil leaves, roughly chopped
500ml tomato juice
80ml vodka
20ml Fino sherry
Juice of 1 lemon
1 tbsp Worcestershire sauce
Splash of Tabasco sauce
Sea salt and freshly ground pepper
Dissolve the sugar in 300ml water over a low heat. Once the solution is clear add the celery and bring to the boil. Boil for 5 minutes then strain the mixture into a bowl and discard the celery. Add the basil to the hot liquid and leave to infuse until cool.
Mix the tomato juice, vodka, sherry, lemon juice, seasoning, Worcestershire and Tabasco sauces. Strain the basil from the syrup then pour the syrup into the tomato mixture.
Season then churn and freeze.
We served it as an amuse during xmas diner 2009, and it was very nice!
To each sorbet glass we added a grilled marinated tiger shrimp, and decorated with piece of celerystalk with leaves on.
Nect to this glass we served an icecold shot of limoncello with a parmesan cheese crisp, and bruschetta with olive/dried tomato tapenade.
Ingredients:
100g caster sugar
2 celery stalks
bunch of basil leaves, roughly chopped
500ml tomato juice
80ml vodka
20ml Fino sherry
Juice of 1 lemon
1 tbsp Worcestershire sauce
Splash of Tabasco sauce
Sea salt and freshly ground pepper
Dissolve the sugar in 300ml water over a low heat. Once the solution is clear add the celery and bring to the boil. Boil for 5 minutes then strain the mixture into a bowl and discard the celery. Add the basil to the hot liquid and leave to infuse until cool.
Mix the tomato juice, vodka, sherry, lemon juice, seasoning, Worcestershire and Tabasco sauces. Strain the basil from the syrup then pour the syrup into the tomato mixture.
Season then churn and freeze.
Subscribe to:
Posts (Atom)