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Receta Chilled Plum Tomato Soup With Coriander, Yoghurt Quenelle
by Global Cookbook

Chilled Plum Tomato Soup With Coriander, Yoghurt Quenelle
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Ingredientes

  • 6 x Spring onions
  • 1 x Red chilli
  • 10 lrg Plum tomatoes
  • 1 x Lemon
  • 12 x Coriander leaves
  • 150 gm Greek set yogurt, (5 ounce) Sugar to taste Cinnamon to taste Salt and pepper
  • 1 x Egg
  • 110 gm Egg pasta dough, (4 ounce)
  • 55 gm Chicken breast, (2 ounce)
  • 1 x Spring onion
  • 1 x Red chilli
  • 30 gm Peanuts, (1 ounce) Salt and pepper

Direcciones

  1. Cut the tomatoes in half and deuseed. Place the onions, tomatoes, lemon juice and liquidise till a thin puree. Season to taste with sugar, cinnamon, salt and pepper.
  2. To make the dumplings: Puree the chicken, onion, chilli and peanuts in a food processor. Roll out 30cm x 10cm length of egg pasta dough.
  3. Paint the pasta length with whisked egg. Proportionately place 4 equal quantities of chicken mix on one half of the length of pasta dough.
  4. Fold over the pasta and seal tightly. Cut into desired shape. Blanch in boiling water for 2 min. Drain and pan fry in extra virgin olive oil till golden brown.
  5. Serve in bowls wiht 2 tsp of yogurt, a coriander leaf and one chicken peanut dumpling.