Various Main Dishes

Tempura Batter 101

Wed, 01 Sep 2010 18:10:54 +0200

Pour water into a large bowl. In another bowl whisk together flour and salt. Sprinkle flour mixture over water then barely whisk the batter. There will be lumps.
Straini through a fine mesh sieve.
Pour the smooth batter into your iSi Creative Whipi.
Screw on one iSi soda charger – not the silver cream charger – but a gold soda charger. Shake vigorously about 5 times.
Test your batter. It should look like fizzy, soft whipped cream. Dip lightly floured pieces of seafood, veggies – like the green beans in the photo above – or seasonal wild mushrooms immediately or you can let the batter chill in your fridge until you’re ready to fry.
To serve, preheat oil to 375°F and fry battered pieces until light golden. Sprinkle with salt while still hot and serve immediately with or without a dipping sauce.
Your finished tempura dishes will be light and crisp enough to challenge even a tempura master chef!

Mexican Chicken Thighs in Pumpkin Seed Sauce

dianagriffiths — Tue, 03 Feb 2009 17:39:29 +0100

Nuts and seeds were traditionally used for thickening sauces in Latin America before the Spaniards arrived with dairy products such as cream, butter and cheese, and these traditional recipes have survived, virtually unchanged to this day. The addition of seeds is also far more healthy than adding a carton of cream!

Spicy stewed cauliflower & potatoes

Chef — Thu, 15 May 2008 18:33:22 +0200

Spicy mixed vegetable stew (yetakelt w'et)

Chef — Thu, 15 May 2008 18:33:12 +0200

Spicy lentil stew (yemiser w'et)

Chef — Thu, 15 May 2008 18:33:10 +0200

Salsa Flavored Beef Steak

Chef — Thu, 15 May 2008 18:32:07 +0200

Stewed tomatoes

Chef — Thu, 15 May 2008 18:31:17 +0200

Steamed fish with shrimp gravy

Chef — Thu, 15 May 2008 18:31:00 +0200

Chiles Rellenos Quiche con Chorizo

Chef — Thu, 15 May 2008 18:29:15 +0200

Lombatine di Maiale

Chef — Thu, 15 May 2008 18:29:10 +0200

Linguini with Crab

Chef — Thu, 15 May 2008 18:29:08 +0200

Lasagna al Linguica

Chef — Thu, 15 May 2008 18:29:05 +0200

Sole en Gougons

Chef — Thu, 15 May 2008 18:28:38 +0200

Crab Quiche Suissse

Chef — Thu, 15 May 2008 18:28:28 +0200

Coquilles Mornay

Chef — Thu, 15 May 2008 18:28:26 +0200

Garlic chicken

Chef — Thu, 15 May 2008 18:28:19 +0200

Wholemeal red and yellow pepper quiche with pansies

Chef — Thu, 15 May 2008 18:27:05 +0200

Panang Salmon Steak

Chef — Thu, 15 May 2008 18:26:57 +0200

Mussaman Steak with Lime

Chef — Thu, 15 May 2008 18:26:54 +0200

Kona Short Ribs

Chef — Thu, 15 May 2008 18:26:44 +0200

Kohala Prime Rib

Chef — Thu, 15 May 2008 18:26:43 +0200

Seafood Flautas

Chef — Thu, 15 May 2008 18:26:16 +0200

West Coast Five Bean Bake

Chef — Thu, 15 May 2008 18:25:30 +0200

Triple Red Casserole

Chef — Thu, 15 May 2008 18:25:28 +0200

Sweet Dijon Pork Medallions

Chef — Thu, 15 May 2008 18:25:15 +0200

Steak Jamaican

Chef — Thu, 15 May 2008 18:25:14 +0200

Saucy Sweet-Sour Spareribs

Chef — Thu, 15 May 2008 18:25:05 +0200

Orange-Honey Barbecued Ribs

Chef — Thu, 15 May 2008 18:25:00 +0200

Tandoori Pork Saute

Chef — Thu, 15 May 2008 18:24:51 +0200

Sweet'N'Sour Pot Roast

Chef — Thu, 15 May 2008 18:24:46 +0200

Tuna Souffle

Chef — Thu, 15 May 2008 18:24:35 +0200

Cracked Wheat and Seafood Casserole

Chef — Thu, 15 May 2008 18:24:05 +0200

Poached Sea Steaks

Chef — Thu, 15 May 2008 18:23:40 +0200

Pacific Rim Honey Barbecued Fish

Chef — Thu, 15 May 2008 18:23:37 +0200

Roast meat loaf

Chef — Thu, 15 May 2008 18:23:14 +0200

Classic roast veal

Chef — Thu, 15 May 2008 18:23:12 +0200

Roast pork with prune sauce "Swedish style"

Chef — Thu, 15 May 2008 18:23:08 +0200

Grilled rumpsteak

Chef — Thu, 15 May 2008 18:23:07 +0200

Grilled rumpsteak "Tyrolienne"

Chef — Thu, 15 May 2008 18:23:07 +0200

Veal kidney flambe

Chef — Thu, 15 May 2008 18:23:03 +0200