Testing-will she or won't she??

[superchef]

Be able to post threads again. I have not been able to post new threads since I came back from vacation. Unless of course, someone is trying to tell me something... :confused:



Perch Fillets in a lemon myrtle macadamia nut coconut sauce
saute garlic and onions in olive oil, then add kaffir lime leaves, lemon myrtle and lemongrass. Add coconut cream and heat till almost boiling. Add fillets and make sure they are covered. Simmer for 5 minutes till fish is cooked. Add shallots and leeks and simmer another minute.

Serve fish over steamed Arborio rice. drizzle with sauce and garnish with chopped coriander and chopped macadamia nuts.

**lemon myrtle is an Australian herb with a lemon-lime flavor to the leaves that are used dried and ground.**

dessert-

Vanilla-Champagne Sorbet
served with fresh strawberries :D

[Weruj1]

it worked ..............and sounds good !

[superchef]

more from my new Australian cookbooks

dinner

steamed salmon with spring onions and coriander
serves 4
2 lb salmon fillet, skin on, rib bones removed
salt and fresh ground pepper
2 tsp rice wine
6 scallions, finely shredded, white and greem parts separated
3/4" piece of ginger, finely shredded
3 tbsp chicken stock
1 tbsp light soy sauce
1 tsp sugar
3 tsp peanut oil

fresh coriander (Cilantro)

season salmon with salt, pepper and half the rice wine. Place salmon in bamboo steamer and steam over gentle heat for about 3 minutes-the meat should still be pink. Strain of juices and palce on serving plate. Top with shredded ginger and shredded white parts of scallions.

In smnall pan, brink stock to boil. Remove from heat, add soy sauce, remaining rice vinegar and sugar and pour over salmon. Heat peanut oil in small pan still smoking and ass shredded green parts of spring onion, then ppour over fish.

Garnish with coriander and serve immediately

[superchef]

Devils Food Bundt Cake with Chocolate Butter Glaze

2 1/4 cups cake flour
3/4 cup unsweetened non-alkalized cocoa powder (Herseys or Ghiradelli)
1 1/4 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1 cup dark brown sugar
3 large eggs, room temperature
1 tbsp vanilla extract
12 tbsps (1 1/2 sticks) unsalted butter, melted & cooled
1 1/2 cups buttermilk, room temperature
1/3 cup boiling water

for Butter Glaze

4 tbsp unsalted butter
4 ounces bittersweet or semiswet chocolate
1/4 cup confectioners sugar, sifted
1 tsp vanilla extract
warm water as needed

make cake:

position rack in center of oven and preheat to 350F. Generously butter and flour inside of 10" Bundt pan (about 12 cup capacity).

In large bowl, sfit together cake flour, cocoa powder, baking soda, salt, granulated sugar and brown sugar.Stir dry ingredients with wire whisk to blend.

In medium bowl, whisk eggs until blended. Whisk in vanilla and melted butter. Whisk in buttermilk. Pour buttermilk mixture into dry ingredients and whisk until smooth. whisk in boiling water. scrape batter into pan.

Bake cake 40-50 minutes or until tester inserted into center comes out clean. cool cake in pan on wire rack for 20 minutes. Inver cake onto rack and cool completely.

for glaze:

Melt butter in medium sized heatproof bowl set ver saucepan of simmering water. ad chocolate and cook, stirring frequently until chocolate is melted and mixture is smooth and well blended. whisk in confectioners sugar and vanilla. Mixture should be slightly thick and flow from spoon. If glaze is too thick, add warm water, one teaspoon at a time until od desired consistency. Remove from heat.

Transfer cooled cake to platter. Smooth glaze over ckae, allowing it to flow down sides. Cake can be served once glaze has firmed up, about 1 1/2 hours