saltynay
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- West Coast, Singapore
Even if your not a good cook please voice your opinion. I have a friend coming over on tuesday who I am suppose to be impressing with my culinary delights she has been over about twice so far and each time I have tried to cook something more mouthwateringly brilliant. She isn't very adventurous with her food and the list of food that she doesn't like is excessively long. Just want you opinions on what sounds more delicious or perhaps add ingrediant suggestions I want to keep it with salmon;
Salmon with a fresh coriander pesto and breadcrumb crust <---- this is open to suggestion and I may change it haven't thought about it thoroughly but it will be crust type topping for sure.
Accompanied by crushed new potatoes and baked asparagus with a touch of fresh hollondaise sauce or perhaps a dill sauce and skipping the pesto on the salmon
Salmon baked in a bag with lime, ginger, chilli and coriander <-- baking in a bag is like steaming but infusing the steam with flavours
Cous Cous with slow roasted piquanto peppers (sweet with a bit of chilli like heat), red onion and an extra ingrediant which I haven't thought of yet mixed through the cous cous.
Asparagus chargrilled in the gridle pan may accompany it as I think it needs something vege related extra but open to suggestion.
Pudding a chilled souffle (much easier then a hot one) thinking along the lines of lemon and white chocolate but that may taste a bit too mousse like
Last week it was chargrilled chicken that had been stuffed/rolled with cream cheese, garlic, thyme and shallots then sliced to make it appear the chicken is C shaped with the filling in the centre and fettuccine with shiitake mushrooms.
Salmon with a fresh coriander pesto and breadcrumb crust <---- this is open to suggestion and I may change it haven't thought about it thoroughly but it will be crust type topping for sure.
Accompanied by crushed new potatoes and baked asparagus with a touch of fresh hollondaise sauce or perhaps a dill sauce and skipping the pesto on the salmon
Salmon baked in a bag with lime, ginger, chilli and coriander <-- baking in a bag is like steaming but infusing the steam with flavours
Cous Cous with slow roasted piquanto peppers (sweet with a bit of chilli like heat), red onion and an extra ingrediant which I haven't thought of yet mixed through the cous cous.
Asparagus chargrilled in the gridle pan may accompany it as I think it needs something vege related extra but open to suggestion.
Pudding a chilled souffle (much easier then a hot one) thinking along the lines of lemon and white chocolate but that may taste a bit too mousse like
Last week it was chargrilled chicken that had been stuffed/rolled with cream cheese, garlic, thyme and shallots then sliced to make it appear the chicken is C shaped with the filling in the centre and fettuccine with shiitake mushrooms.