Christmas holiday fare - mange-tout, (snow peas), orange, coriander
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives or other works.
Mange-tout fans with Orange Slices
Also known as snow peas, mangetout is a delicate and quickly steamed vegetable, perfect with the roast duck.
per person:
7 mange-tout (snow peas)
3 slices of orange
2 tsp. butter and a little oil
1/4 rounded t. ground coriander seeds
1-2
cardamom pods
salt
Trim the orange and slice. Melt the butter with a few drops of oil a small skillet (do not use a non stick one as the orange will not brown)
over a high flame. Fry the slices and allow to brown slightly. Cut in half and keep warm.
Dry roast the coriander and the cardamom seeds for only a few minutes or until you can smell the aroma. Remove immediately to a saucer or similar to cool quickly. Grind to a powder.
Discard the butter from the oranges if it is burned, if not add the ground
seeds and sauté over low heat for a minute. (If the butter has burned, wipe out the skillet and melt more butter. Add a few drops of orange juice when the coriander has sizzled for a minute.) Set aside. Remove the stem and string, if any, from the
mange tout and steam in a little salted water for a few minutes.
On warmed plates, arrange a fan of the mange tout with the half orange slices in between. Spoon over the warmed coriander butter and serve immediately.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2010 Patricia Conant