Jewish Catering - What Is Served by a Jewish Caterer?

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You are going to need to focus on if you need to serve a Kosher meal, or if you can just follow the customs of the Jewish culture and avoid having to do a strict Kosher meal with the event that you are having or the meal that you are serving.

- Jewish Dietary Restrictions

Jewish dietary laws are known as Kashrut. What you will find is that these dietary laws are the most strict and complex amongst all of the religious practices that are out there for food. For most people that are Jewish, they don't follow the Kashrut rules, which is better known as Kosher, but some do and in this case, it is very important to understand these rules so that you are able to properly cater the meal and know that the Jewish catering that you are hiring is going to be just what you need so that they will eat what you have set before them.

- Serving a Kosher Meal as a Jewish Caterer

When you know that you are going to be having a Kosher meal served, it is so important that you hire a Jewish caterer. These caterers are already going to have the background that you need to create a Kosher meal and they are going to be able to take good care of you. You won't have to worry about the meal not being prepared correctly because they are going to already have the experience that you need to do so.

- Dietary Restrictions if Keeping Kosher

With your Jewish catering, if you are going to have a Kosher meal, you need to make sure that the caterer you are hiring is using a separate kitchen. You will find that the kitchen must be divided into separate areas for dairy, meat, and pareve, which is poultry. You must have different pots and pans and utensils that you are going to use and nothing can be mixed. You need the caterer to show that they are certified and if something is being reheated through an oven or microwave, keep it covered so that guests are able to see the rabbinic certification seals.

- Foods You Can and Cannot Serve for a Kosher Catered Meal

With a Jewish catering service, they will understand what people can and cannot eat. You need to make sure that you are looking into this. Make sure that there is no pork or shellfish, make sure that there is fish, but it needs to have fins and scales. Dairy and meat cannot be eaten in the same meal and if they are eaten in the same day, it must be 6 hours apart. Any meat that is going to be eaten, must be prepared by a Kosher butcher.

Joshua Adekane is an experienced events organizer in the South Florida area.To view her valuable tips and resources, please click here kosher meat

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Cook Some Jamaican Patties Today to Thrill Your Taste Buds

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Jamaican patties are typically made with meat and spices with this mixture being encased in a flaky pastry shell. If you are a vegetarian, you could take a combination of vegetables and cook them with the same spices to make your patties. This patty has a certain history behind it that makes it even more fun to cook.

History of this Jamaican patties

The English version of the turnover was introduced to the Caribbean many years ago during the colonization of the area. The indenture servants and African Slaves added their choice of spices to the turnover with cumin, curry, cayenne pepper or the Scotch bonnet pepper that is native to the area to come up with a recipe for Jamaican patties. Also, turmeric was added to the pastry shell for flavor and color. The pastry then seals in the flavors of Jamaica and the entire Caribbean area.

Later, as the Jamaican migrated to the United State to work in the medical and other professions the brought the their recipes for the Jamaican patties with them and soon these patties started showing up in New York restaurants in the area where the people from Jamaica and the Caribbean settled. These patties slowly became popular in other parts of the US and abroad.

No Need for Recipe

If you become familiar with what spices and flavorings the Jamaican people use, you can really come up with own recipe for Jamaican patties. They use onions, Scotch bonnet peppers or other hot peppers, garlic, ginger, turmeric, cumin, cardamom, allspice and even cinnamon at times. Just cook up the onions and peppers first as to soften them and then add the ground meat of your choice to brown it. A little oil can be added if need be to get the browning process going. Throw in the spices to taste, along with salt and black pepper, and simmer in some beef or chicken broth. Use a pastry recipe of your choosing or even pre-made pastry dough, just mix in some turmeric. When these patties bake, they retain the yellow color from the turmeric.

Vegetable Patties

Now, imagine instead of meat cooking diced carrots, potatoes, green peas (frozen or fresh), sweet corn (cut off cob or frozen), and shredded cabbage with the same spices and flavorings. This mixture can be placed in the pastry dough to be baked just as the meat ones. Once you bite into a Jamaican patty made this way, you will probably not miss the meat.

Variations

You could combine the meat and vegetable recipes together for a unique Jamaican patty. The fun part about making food in your own kitchen is the ability to experiment. This way, you can add the things you like to any recipe and change it to suit your likes and dislikes.

Appetizer or Main Course

Jamaican patties can be made very small for an appetizer to your meal or to be served as finger food for a party, or it will make an ideal main course when made the traditional size of turnovers.

Make Extra

Do not just make enough of your Jamaican patties recipe for right now, make extra and freeze for later use. You could freeze the patties prior to baking and then pop the patties in when ready to serve. Try some today.

Here's a sneek peak at some of the content as well as the table of contents of the cookbook, so you can have a better idea of what's in it for you!

Enjoying a delicious dessert at the end of a great meal is one of life’s sweetest pleasures!

You Can Achieve The Best Health Of Your Life, Be In The Best Shape Of Your Life And Experience More Energy!

Looking for something exciting to make for dinner? Read this page to find out how we cracked the code on America's top restaurant recipes.!

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What's the Difference Between Omelette and Scrambled Egg?

Eggs can be considered as a healthy and a tasty food that can be used to prepare many delicious meals. Out of the tasty food that can be made from eggs, omelettes and scrambled eggs are two popular food types that can be found in every corner of the world. Even though omelettes and scrambled eggs look the same, there are a few differences between them.

Scrambled eggs are basically the eggs that are stirred when cooked. But the omelets have some other ingredients included in it. That is the most important difference between an omelette and the egg. Even though the cooking procedure of scrambled eggs are easier than cooking an omelette, some amateur people in cooking end up in scrambled eggs when they try to prepare an omelette. Omelettes have some other food ingredients included to make it tasty. They are often flipped like a pancake to give more color. Scrambled eggs are just lose and an omelette is where all the eggs get together along with your favorite toppings.

The cooking process of omelettes and scrambled eggs slightly differ from each other. Normally people use egg beaters when preparing omelettes. Those beaters help a lot to avoid beating the eggs into oblivion. Water is added during the cooking process to add more fluffiness and the heat is supplied genuinely for a better cooking. One or two eggs are added to the plate along with medium heat and the other eggs are added to the center after a sometime. The other ingredients which are also called as topping are added when the eggs are in their liquid state. Then they will fit into the eggs and the consumer will get the opportunity to eat it with less hassle. Once the liquid form is gone, the omelette is folded while keeping it on the plate. Then the omelette is slid on the plate and it is heated until it gets the brownish color.

When it comes to scrambled eggs, the process is bit different. After beating all the eggs, a bit of whole milk or cream is added to make it more tasty. Some essential ingredients including salt are also added using a fork. Then the mixture is poured into a heated pan having some butter or oil in it. Then it is heated until it gets the brownish color under a gentle heat.

As you can see, the cooking process of egg is easier than the cooking process of omelettes. These cooking methods will slightly differ from country to country. Scramble eggs can be considered as a quick food because it takes only a few minutes. But for the people who need more tasty food with some toppings, omelettes are great. Eggs do not have the tasty things inside them like pepper, ham and other goodies. But for the omelette you can add whatever you want and make a delicious food.

Here are different ways to cook your eggs healthy and perfectly, visit How to Cook Eggs

Here's a sneek peak at some of the content as well as the table of contents of the cookbook, so you can have a better idea of what's in it for you!

Enjoying a delicious dessert at the end of a great meal is one of life’s sweetest pleasures!

You Can Achieve The Best Health Of Your Life, Be In The Best Shape Of Your Life And Experience More Energy!

Looking for something exciting to make for dinner? Read this page to find out how we cracked the code on America's top restaurant recipes.!

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Quick and Easy Recipes For Busy Cooks

Even busy cooks can find time to prepare healthy tasty meals for their families. With these easy main dishes to build your meal around, you can have dinner on the table in no time! These recipes offer the choice of pork chops or a chicken casserole.

ONION & APRICOT CHOPS
4 (1/2" thick) boneless pork chops
1 tbsp butter
1 onion, sliced & separated into rings
1/2 cup chopped dried apricots
1 1/2 cups beef broth
1/4 cup orange marmalade
1 tsp minced fresh ginger
1 garlic clove, minced
Dash of ground nutmeg
1 tbsp cornstarch
4 1/2 tsp cold water

In a large skillet melt the butter over medium-high heat and brown the pork chops on both sides. Add the onion and apricots.

In a small bowl combine the broth, marmalade, ginger, garlic, and nutmeg together; pour over the chops in the skillet. Bring the chops and sauce to a boil then reduce the heat, cover the chops and simmer for 12-15 minutes or until the chops are cooked through.

Remove the pork chops and keep warm. Combine the cornstarch and cold water in a cup until blended; pour the mixture into the skillet. Bring to a boil; cook while stirring for a couple of minutes until thickened. Spoon sauce over the pork chops to serve.

CREAMY GARLIC-FLAVORED CHICKEN CASSEROLE
1/4 cup butter
1 garlic clove, minced
1/4 cup biscuit-type baking mix
1/2 tsp salt
1/4 tsp pepper
2 cups milk
1 pkg (10-oz) frozen peas, mostly thawed
2 cups cooked chicken*, cut-up or shredded
1 can (10 count) refrigerated buttermilk biscuits

In a large saucepan, melt the butter over low heat; add garlic. Whisk in the baking mix, salt, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from the heat and gently stir in the milk using a whisk. Stir in the peas. Heat the mixture to boiling and boil, while stirring, for 1 minute. Stir in the chicken and heat through.

Pour the mixture into ungreased 2 1/2-quart casserole dish. Place the biscuits on top of the hot chicken mixture.

Place the casserole in the hot oven (425 degrees) and bake until the biscuits are golden brown and casserole is bubbly.

Yield: 4-6 servings

*You can use leftover chicken, canned -drained- chicken, or deli chicken for a quick fix recipe.

Enjoy!

You will find more of Linda's quick and easy recipes at http://grandmasquickfixrecipes.blogspot.com/ She also shares her slow cooker/crockpot recipes at http://grandmasslowcookerrecipes.blogspot.com/

Here's a sneek peak at some of the content as well as the table of contents of the cookbook, so you can have a better idea of what's in it for you!

Enjoying a delicious dessert at the end of a great meal is one of life’s sweetest pleasures!

You Can Achieve The Best Health Of Your Life, Be In The Best Shape Of Your Life And Experience More Energy!

Looking for something exciting to make for dinner? Read this page to find out how we cracked the code on America's top restaurant recipes.!

Cake & Cookie Decorating Just Got A Whole Lot Easier!

Creative Ideas of Cheese Gifts for Special Occasions

Would you like to pamper someone close to you with gourmet cheese gifts? Then, there are several gifting ideas that you can consider online in an effortless manner. People receiving them will definitely be elated because they are not the ordinary ones given every other day. Joining one of the cheese clubs will make you aware of the latest trends being followed concerning cheese in the food industry. In fact, you will be able to brush up your culinary skills depending upon the immense knowledge provided by other cheese lovers. Gifting away goodies to that special someone in your life will leave lasting moments behind.

Cheese books and food magazines are available more commonly these days because of the increased orientation about health and hygiene. Feel the radiance in the face of a person whom you gift with one of the informative journals. Valuable details in the form of mouth watering recipes provided in such books will prove to be an invaluable treasure for all those who love experimenting with cheese. Apart from maintaining a healthy life, you get more excitement in the form of latest recipes that are available readily for you. Surprise your guests by treating them with delicious recipes as well.

Serving cheese dishes in an elegant manner is best possible with quality accessories that are a must in modern kitchen. Children would love to eat food recipes that are based on premium quality cheese. Going through the updated list of catering equipment manufacturers and kitchenware suppliers will help you in accessing the most reliable information. As far as decorating cheese baskets is considered, it is better to rely upon vintage looks so that you can offer a classic touch to the gift you are going to give. However, ensure that you don't stuff such baskets with more products than the requirement.

The inclusion of best-selling cheese products in the gift baskets will provide an added advantage for you. Most of the popular retailers are known to sell readymade cheese baskets that are beautifully adorned with floral designs. Such gifts prove to be an instant hit with young women. The inclusion of figs, meat, and gourmet will make the baskets even more worthy. Online shopping of such baskets and products will be considered as valuable for you because of the multiple benefits available. You can add more products as per the situation such as candies for children to give away attractive cheese gifts.

The author has an immense knowledge on luxury cheese gifts. Know more about cheshire cheese related info in his website http://www.finecheese.co.uk/

Here's a sneek peak at some of the content as well as the table of contents of the cookbook, so you can have a better idea of what's in it for you!

Enjoying a delicious dessert at the end of a great meal is one of life’s sweetest pleasures!

You Can Achieve The Best Health Of Your Life, Be In The Best Shape Of Your Life And Experience More Energy!

Looking for something exciting to make for dinner? Read this page to find out how we cracked the code on America's top restaurant recipes.!

Cake & Cookie Decorating Just Got A Whole Lot Easier!

Tips On Cooking Seafood - Monk Fish

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In Britain several decades ago Monk Fish was one of the inexpensive and irrelevant fishes from the deep, and was often used as a filler in reformed fish products, which made from Dublin Bay Prawns. Monk Fish has now gained more prominence and is a top rated fish, usually with the price tag to go along with it.

The fish itself has a gigantic head and mouth and a very firm spine. It is easy to skin, but an inner membrane also needs removing to stop the flesh curling when cooked. The flesh is firm in texture and similar in taste to Prawn, and is ideal for a great range of dishes. Once the fish is prepared the flesh will be bone-free.

Tip 1. Plain and simple cooking of Monk Fish

It would do the fish great injustice to cover it in batter or breadcrumbs and to deep fry it to represent how it was first used, so we won't. But a very easy and simple way to cook the fish is to cut into 10cm in length and 1cm thick strips. Cover them in oil, chopped chilli and garlic for a few hours, then simply pan fry and serve with a salad. Posh, but very tasty fish fingers. A very easy meal to cook when returning home.

Tip 2. Cooking Monk Fish with style and flair

This dish combines a whole range of varied ingredients, but is simple to cook. You need to skewer the fish on a kebab made of a thick twig of the herb rosemary which will flavour the inner part of the fish,cut 170 g of Monk Fish cut into thumb sized pieces per kebab. The kebab should be marinated for a minimum of four hours in Olive, a generous supply of rosemary and Thai fish sauce.

Prepare the serving dressing, which will consist of the shredded rosemary leaves, olives, anchovies, a few capers and olive oil. Blend the mix slightly, it will still need some solid consistency and not be totally smooth. Grill the kebabs and drizzle with the dressing. Prepare the dish in the morning and it will be ready to cook when you come home from work.

Tip 3. Something a little different Monk Fish joins forces with a Beef classic

Because of the firm nature of the fish it has many similarities to Beef, other than it tastes better and is more healthy! Follow the instructions for the classic French dish Beef in Red wine from are of Burgundy, just replace the beef with the Monk Fish. You will not need to cook the chunks of Monk Fish a great deal. So concentrate on making your usual sauce, and add the Monk Fish at the end. The result will be a pleasant surprise.

About the author: Henry Lord is a fanatical enthusiast and lover of all things seafood. He has been a professional chef for nearly twenty five years, so has experienced many traditional and innovative ways to cook and present food. He is also keen to promote seafood as a healthy source of our daily eating needs. The website http://www.cookingseafoodathome.com/ is written by him. It provides lots of tips on all aspects to helping you put a great seafood meal in front of your family or friends. Additionally if you visit the website now and enter your name and email address, you will receive for FREE the ebooklet on "Home Curing Of Fish". Other FREE ebooklets will follow each month.

Here's a sneek peak at some of the content as well as the table of contents of the cookbook, so you can have a better idea of what's in it for you!

Enjoying a delicious dessert at the end of a great meal is one of life’s sweetest pleasures!

You Can Achieve The Best Health Of Your Life, Be In The Best Shape Of Your Life And Experience More Energy!

Looking for something exciting to make for dinner? Read this page to find out how we cracked the code on America's top restaurant recipes.!

Cake & Cookie Decorating Just Got A Whole Lot Easier!

Steak Dishes Offer Cool Alternatives to Summer Dining

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Nothing says summer fare like a steak on the grill, but there's more to steak than just the traditional main dish options. Summer is a great time to serve steak cold, in a salad or as an appetizer. These fresh recipes put a cool twist on a hot summer staple.

Southwestern Steak Salad

This recipe uses the "zing" and convenience of packaged fajita or taco seasoning to turn up the heat.
1 lb. boneless sirloin steak
2 tsp. fajita or taco seasoning
2 ears corn, cooked (or grill uncooked ears with steak)
2 c. mixed salad greens, like romaine, leaf and iceberg lettuce
1 med. avocado, chopped
1 c. tortilla chips, crushed
? c. ranch dressing
? c. chopped green onion or finely chopped red onion

Grill steak to desired doneness. If you choose to grill the corn, place it next to the steak during the last five minutes of grilling and turn occasionally. Remove from grill and cover steak loosely; allow to sit 5-10 minutes. Cut corn from cob; cut cooled steak into thin slices, cutting across the grain.

Place salad greens on four plates and top with corn, chopped avocado, crushed chips and onion. Top with steak slices and drizzle all with dressing. You can also prepare this on a single platter if you prefer. Salad can be served chilled or at room temperature.

Steak 'n' Salsa Appetizer

2 lbs. chuck steak
1 c. salsa (hot or mild, your choice)
1 T. chopped cilantro
1/2 c. guacamole
1/4 c. cilantro leaves (optional)
1 pkg. tortilla chips

Marinate steak in ? c. salsa for up to two hours; turning to coat. Combine remaining salsa with salsa and refrigerate.
Grill marinated steaks (discard used marinade) over medium heat, covered, about 12 to 16 minutes or until medium doneness, turning as needed. Arrange chips on serving platter in a single layer.
Slice the streak into thin slices, and then cut into bite-sized pieces. Top each chip with salsa, beef and guacamole, and serve.

Asian Beef and Pasta Salad

Japanese udon noodles are an interesting change of pace, but any thin noodle will work; in a pinch, you can even use ramen (just skip the flavor pack!).

1 lb. sirloin steak
? c. soy sauce
5 T. olive oil
2 T. rice wine vinegar
2 cloves garlic, finely minced
2 t. minced ginger
2 T. brown sugar, packed
? c. green onion, chopped
8 oz. pasta noodles
Fresh cilantro leaves, chopped

Season steak with a little salt and grill until medium rare; remove from grill and let cool.

Combine soy sauce, oil, vinegar, garlic and sugar. Place steak in a resealable plastic bag and add 3 tablespoons of dressing. Seal bag, turn bag to coat steak, and place in refrigerator for about 2 hours.

Cook noodles according to directions on package; place in a large bowl and toss with the dressing not used for marinade; add onions and toss. Cover bowl and refrigerate for 2 hours.

To serve, thinly slice steak against the grain. Add cilantro to noodles and toss, then place on serving dish. Top with steak slices and serve with additional soy sauce on the side, if you like.

With years in the culinary vertical under her belt, Liz now writes about the benefits of eating delicious food.

Here's a sneek peak at some of the content as well as the table of contents of the cookbook, so you can have a better idea of what's in it for you!

Enjoying a delicious dessert at the end of a great meal is one of life’s sweetest pleasures!

You Can Achieve The Best Health Of Your Life, Be In The Best Shape Of Your Life And Experience More Energy!

Looking for something exciting to make for dinner? Read this page to find out how we cracked the code on America's top restaurant recipes.!

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Cooking Seafood With Summer Vegetables - Fruit De Mer and Samphire

There is no better example of cooking seafood with summer vegetables than a classic chilled Fruit de Mer on a be of steamed marsh Samphire. The visual appearance of the dish resembles a work of art.

Marsh Samphire grows naturally around the coasts of northern Europe and is available fresh in July and August. It looks like green Asparagus, and is often called the "Asparagus of the sea." It can be stored in a fridge wrapped tightly but is best served fresh. Jarred and pickled versions can also be found throughout the world. To prepare, wash under running water then either cook in boiling water for two minutes or steam for the same time, the Samphire will not need seasoning. Set aside and chill.

For the Fruit de Mer you will need as large a range of shellfish as possible all served at fridge temperature on a bed of crushed ice topped with the chilled Samphire. The portions below are for one person.

Lobster - a half of a Lobster, approx 500 g total weight, with the intestinal tract and stomach sac removed, and the claw cracked.

Oysters - three raw Oysters opened and served in the shell. try to find different types of Oysters

Mussels - 150 g of fresh Mussels steamed with onion, garlic, dry white wine and herbs and served in their shells.

Clams - 75 g of each of two types, subject to local availability, cooked in the same way as the mussels.

Prawns - as in the European meaning of the word. Two types medium and large served in their shells. Ten medium and three large.

Shrimps - once again the European version. Around 50 g in their shells.

Scallops - one served in the shell if you are confident of the freshness and source of supply then serve raw, if not steam for 4 minutes.

Crab - ideally a half of a boiled brown Crab. But if not available use Velvet, Spider or in the USA King Crab from Alaska.

Langoustine - subject to the size up to five.

Whelks - around five, subject to size.

Winkles - a handful of Periwinkles.

Urchin - one left in the shell.

The dish should be served with shallot vinegar, mayonnaise, rouille and chilli sauce.

The unusual switch to the dish is to serve all of the ingredients warm, on bed of Samphire with a light dressing of fish stock, olive oil and Thai fish sauce. This option is particularly popular in the winter months when the thought of an iced main meal is not to every persons taste.

About the author:- Henry Lord is a fanatical enthusiast and lover of all things seafood. The website http://www.cookingseafoodathome.com/ is written by him. It provides lots of tips on all aspects to helping you put a great seafood meal in front of your family or friends. Additionally if you visit the website now and enter your name and email address, you will receive for FREE the e Booklet on "Home Curing Of Fish". Other FREE e Booklets will follow each month.

Here's a sneek peak at some of the content as well as the table of contents of the cookbook, so you can have a better idea of what's in it for you!

Enjoying a delicious dessert at the end of a great meal is one of life’s sweetest pleasures!

You Can Achieve The Best Health Of Your Life, Be In The Best Shape Of Your Life And Experience More Energy!

Looking for something exciting to make for dinner? Read this page to find out how we cracked the code on America's top restaurant recipes.!

Cake & Cookie Decorating Just Got A Whole Lot Easier!

Tips On Cooking Seafood - Clams

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They are usually supplied ready to cook by your fish supplier, but since they spend their lives in the sand they might be gritty, so could need cleaning before cooking. If so, scrub the outside of the Clams with a stiff brush, make up a mix of 1/3rd of a cup of sea salt to a gallon of water, or use clean sea water if you can, add ? cup of corn meal to help whiten the meat in the Clam, and leave to stand in a very cool place for six hours. Check one or two by steaming open in a pan with a drop of water. If sand is still present then repeat the process. I can hear some of you saying it is not worth the effort, but it will be worth it when you get them cooked in front of you. You can also buy frozen and tinned Clams, but it is not the same as the fresh option.

Tip 1. Plain and simple Clam cooking

This is really very plain and simple cooking of Clams. For a starter or nibble you will need around 400 g of Clams in their shells. If any do not close when tapped discard them because they will be dead. In a suitable saucepan soften a tablespoon of onion and a garlic clove, both finely chopped, add the Clams with a glass of dry white wine a sprig or two of chopped parsley, put the lid on the pan and steam until open. The process will not take more than two or three minutes. If you cook them too long they will feel like shoe leather. If any of the Clams do not open discard. Serve in a bowl with the juice and a chunk of lemon With some good home-made bread they will taste wonderful.

Tip 2. Clam cooking with style and flair

This version is an extended and enhanced version of the above and could turn the dish into a main course. You can choose your own combinations to match your own tastes, but the one that I suggest has an Iberian influence to it. Use the same ingredients as in 'Plain and Simple' but replace the white wine with a good red wine, per person add 75 g of chopped Chorizo sausage, tablespoons of diced red pepper and de seeded and skinned tomatoes, 75 g of small chunks of potato and a sprinkle of paprika, and steam until opened A great taste from Spain.

Tip 3. Something a little different for cooking Clams

An alternative to Scallops. Served in Scallop shell with a circle of mashed potato surrounding. You will need 75 g of lightly cooked Clam meat per person, along with 25 g onion and a clove of garlic chopped, 125 ml of shellfish stock or strong fish stock, a dash of Pernod, flour to thicken, 50 ml of double cream, 15 g grated Parmesan and a sprinkling of breadcrumbs.

Soften the onion and garlic in a pan with a touch of Olive oil, add the stock, add the cream and Pernod. Check the consistency the sauce needs to coat the back of a spoon, if not thicken with flour mixed with water. Add the Clams to warm, not cook. Place in the centre of a Scallop shell or something similar, surround with mashed potato, top with the cheese and breadcrumbs and grill until golden brown.

About the author:- Henry Lord is a fanatical enthusiast and lover of all things seafood. He has been a professional chef for nearly twenty five years, so has experienced many traditional and innovative ways to cook and present food. He is also keen to promote seafood as a healthy source of our daily eating needs. The website http://www.cookingseafoodathome.com/ is written by him. It provides lots of tips on all aspects to helping you put a great seafood meal in front of your family or friends. Additionally if you visit the website now and enter your name and email address, you will receive for FREE the ebooklet on "Home Curing Of Fish". Other FREE ebooklets will follow each month.

Here's a sneek peak at some of the content as well as the table of contents of the cookbook, so you can have a better idea of what's in it for you!

Enjoying a delicious dessert at the end of a great meal is one of life’s sweetest pleasures!

You Can Achieve The Best Health Of Your Life, Be In The Best Shape Of Your Life And Experience More Energy!

Looking for something exciting to make for dinner? Read this page to find out how we cracked the code on America's top restaurant recipes.!

Cake & Cookie Decorating Just Got A Whole Lot Easier!