60 ml (¼ cup) fresh coriander (adventurer version of coconut shrimp)
4 green onions
Dry products section:
30 ml (2 tbsp) Dijon mustard
155 ml (½ cup + 2 tbsp) mayonnaise
15 ml (1 tbsp) dried chives
7.5 ml (½ tbsp) chipotle
125 ml (½ cup) chopped walnuts
180 ml (¾ cup) cranberry jelly
125 ml (½ cup) bread crumbs
125 ml (½ cup) pretzel crumbs (adventurer version of cranberry jelly appetizer balls)
60 ml (¼ cup) olive oil
60 ml (¼ cup) canola oil
125 ml (½ cup) all-purpose flour
250 ml (1 cup) shredded unsweetened coconut
15 ml (1 tbsp) maple syrup
Butchery section:
1 lb (450g) ground pork
250 ml (1 cup) crumbled cooked bacon
About ½ lb (200g) smoked meat (adventurer version of bacon pinwheels)
Dairy products section:
2 eggs
Cheese section:
500 ml (2 cups) grated Swiss cheese
Fish section:
1 lb (450g) raw peeled shrimp 16-21
Frozen food section:
2 sheets of puff pastry 10 x 10
3h
1h30
4 portions
Se congèle
Temper the 2 puff pastries.
Thaw 1 lb (450g) raw, peeled shrimp 16-21.
Preheat oven to 400F.
Chop 4 green onions. Set aside.
In a large bowl, combine 1 lb (450g) ground pork, 4 chopped green onions, 125 ml (½ cup) chopped walnuts and 60 ml (¼ cup) cranberry jelly (reserve 125 ml (½ cup) cranberry jelly to serve with meatballs.) Season with salt and pepper.
Place 125 ml (½ cup) of bread crumbs in a shallow dish. This is where adventurous people can replace the bread crumbs with pretzel crumbs.
Form small meatballs of about 15 ml (1 tbsp) and roll in breadcrumbs. Add more breadcrumbs if necessary. Set aside.
In a skillet, heat 60 ml (¼ cup) olive oil over medium-high heat and cook the meatballs on all sides for 2 minutes. Reduce the heat to medium-low and continue cooking for 10 minutes or until the meatballs are cooked. Add more oil as needed and stir regularly. Place in an airtight container in the fridge or freezer.
In a bowl, mix 30 ml (2 tbsp) Dijon mustard, 30 ml (2 tbsp) mayonnaise and 15 ml (1 tbsp) dried chives. Roll out the puff pastry and brush with the mayonnaise mixture. Top with 250 ml (1 cup) crumbled bacon and 500 ml (2 cups) shredded Swiss cheese. At this stage, adventurers can replace the bacon with about ½ lb (200g) finely chopped smoked meat.
Roll the pasta up, making sure to form tight cylinders. Cut into slices about 1 cm thick.
Place on a baking sheet and bake for 20 minutes or until pinwheels are golden brown.
In a shallow dish, place 125 ml (½ cup) of flour. In another shallow dish, place 2 beaten eggs and, in a third shallow dish, place 250 ml (1 cup) of unsweetened, shredded coconut.
Coat the shrimp, one at a time, in the flour, then in the eggs, then in the coconut.
In a deep skillet, heat 60 ml (¼ cup) canola oil over medium-high heat and cook shrimp for 1 minute on each side or until cooked through and golden brown.
Place on absorbent paper. Place in an airtight container in the fridge or freezer.
Note that the chipotle mayonnaise to serve with shrimp can be kept for 14 days in the fridge but cannot be frozen. It's up to you to plan the ideal time to prepare it. To do this, in a bowl, mix 125 ml (½ cup) of mayonnaise, 7.5 ml (½ tbsp) of chipotle, 15 ml (1 tbsp) of maple syrup, salt and pepper. It is at this stage that adventurers can add 60 ml (¼ cup) of chopped fresh coriander.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
1 grater
Mixing bowls
1 wooden spoon
1 large non-stick frying pan
1 large baking sheet
Empty containers (storage or freezing)
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