Sweet and sour sauce, Asparagus soup and Carre of Lamb Recipe

Appetizer of crab and shrimp with sweet and sour sauce, it's always a hit!

Ingredients for 60 cookies:

1kg shrimp 7 beards clean

1kg clean crab meat

2 tablespoons of palm oil

G 50g butter

1 large onion, finely chopped

6 finely chopped seedless tomatoes

1 1/2 finely chopped chili pepper

juice of 1 large tahiti lemon

1/2 bunch of chopped cilantro

300ml coconut milk

3 tablespoons Nam Pla sauce (Fish Sauce)

300g wheat flour

Bread: 250g cashew nut flour mixed with 250g breadcrumbs

2 beaten eggs with fork

1 / 2l sunflower oil

Sweet and sour sauce:

350ml white vinegar

330ml water

50g tomato extract

1 teaspoon colored or paprika

1 tablespoon Worcestershire sauce

450g sugar

30g cornstarch

Procedures to prepare it:

Dumpling: Place the butter and palm in a large pan. Fry the onion, pepper and then the tomato and coriander. Then add the crab and shrimp, stir, add the lemon juice and coconut milk. Put Nam Pla on, turn the heat down and leave for 15 minutes, stirring occasionally. After this time, gradually add the flour, stirring until it is released from the pan. Turn the mixture on a baking sheet, cover with a plastic bag and let it cool.

Assemble the dumplings: grease your hand with oil, weigh 15g of dough, make the dumpling, put it in the eggs and put it in the flour mixture. Leave the balls in the refrigerator until it is time to fry. Fry in hot oil, drain and place on a baking sheet with a paper towel to remove excess oil. Then serve with the sweet and sour sauce.

Sauce: Place the water with vinegar in a pan. When boiling, add tomato paste, Worcestershire sauce, paprika and sugar. As soon as the sugar dissolves, thicken with cornstarch dissolved with a little water. Strain through a fine sieve and let cool. Serve cold with the dumplings. It can be prepared beforehand.

Asparagus soup, idea to warm up on cold nights

Ingredients for 3 people:

1 chicken breast with bone

1 onion, 1 l carrot, 1 celery stalk, 1 coarsely chopped flatbread

4 tablespoons of dry white wine (2 spoons in the broth and 2 spoons at the end of the soup)

1/3 bunch parsley

salt and pepper

450g fresh asparagus

200g potato (1 medium potato, peeled and coarsely sliced)

2 tablespoons Parmesan cheese

Procedures to prepare it:

Make a chicken broth by placing the vegetables with oil in a pressure cooker until the onion is transparent (3 minutes). Then add the chicken breast, parsley, 1.2 liters of water, wine, and salt and pepper to taste. Close the pan and as soon as you get pressure, count 15 minutes. After this time, remove from heat, let it warm and strain the broth. Separate 3 stalks from the asparagus and slice thinly diagonally. The rest coarsely slice.

Return the strained broth to the pan, place the asparagus and potatoes, coarsely chopped. Add 2 tablespoons of white wine, Parmesan cheese and salt and pepper to taste. Cover and cook until the potatoes are well cooked (10 minutes). Beat the blender well beaten, return to the pan, adjust the salt and pepper. When ready, turn off the heat and add the thinly sliced ​​asparagus. Serve immediately.

Carre of Lamb with sauce, always a success for Sunday lunch

Carre ingredients for 8 people:

2 pieces of lamb of 850g each

150g breadcrumbs

200g melted butter

1 bunch chopped parsley

2 chopped garlic cloves

salt and pepper

Sauce:

1 cup red wine

1/2 cup port wine

1/4 cup cassis liqueur

2 tablespoons of balsamic cream

1 onion, 1 carrot, 1 celery stalk, 1 coarsely chopped garlic clove

1/2 bunch mint

2 rosemary branches

1 small cinnamon stick

salt and pepper

Procedures to prepare it:

Prepare the sauce: sauté the vegetables for 2 minutes, add the drinks, wait for it to boil, add the balsamic, cinnamon and herbs. Lower the heat, cover and leave for 20 minutes. Strain and return to low heat for 10 minutes to refine and stay in the creamy consistency. Warm up when serving. Clean the meat with a sharp knife. Prepare the farofinha that goes over the meat: mix the breadcrumbs, parsley, garlic, melted butter, salt and pepper in a bowl. Press this flour over the meat with your hands. Take to the oven preheated to 180C for 35 minutes to the point for less (as we like at home) or 40 to 45 min for the point.