SWISS CHARD AND CRISP SHALLOT ROLLS WITH CILANTRO RAITA
The raita - a type of Indian yogurt sauce - makes a terrific dip for the rolls. A cilantro raita seemed right for this global menu because cilantro is one of the most widely used herbs in the world.
Yield Makes 4 first-course or side-dish servings
Number Of Ingredients 8
Steps:
- Heat oil in a 1-quart saucepan over moderately high heat until hot but not smoking (365°F on deep-fat thermometer), then fry shallots in 3 batches, stirring occasionally, until golden brown, 2 to 3 minutes. Transfer as fried with a slotted spoon to paper towels to drain, spreading evenly, then cool.
- Cook chard leaves in a large pot of boiling salted water until tender, about 2 minutes. Transfer with tongs to a bowl of ice and cold water to stop cooking. Drain well and pat dry with paper towels.
- Halve each leaf lengthwise, discarding rib. Place 1 tablespoon shallots at 1 end of a chard strip and firmly roll up, forming a cigar shape. Make 15 more rolls in same manner.
- Mash garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a large heavy knife). Purée cilantro with garlic paste and 1/4 cup yogurt in a blender, scraping down sides occasionally. Transfer to a bowl and stir in remaining 3/4 cup yogurt. Serve chard rolls with raita.
PAN-FRIED SALMON WITH SHALLOT MASH AND CUCUMBER RAITA
For a simple, stylish fish dish, try this recipe for salmon served with tasty mash and a yoghurt relish. Perfect for summer dining.
Provided by English_Rose
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- First finely chop the shallots and soak in white wine vinegar. Set aside.
- For, the raita, sprinkle the cucumber lightly with salt and set aside to drain in a colander for 20 minutes.
- Pat the cucumber dry and mix with the yoghurt and coriander. Season with salt and freshly ground pepper.
- Cook the potatoes in a saucepan of boiling salted water until tender; drain and mash with butter and milk. Season with salt and freshly ground pepper. Drain the shallots and mix in with the mustard and parsley.
- Meanwhile, heat 1 tablespoon of olive oil in a heavy-based frying pan. Season the salmon with salt and freshly ground pepper and score the skin, using a sharp knife.
- Add the salmon skin side-down and fry for 3-4 minutes or until the skin is crispy.
- Turn the salmon over and cook for a further 1-2 minutes on the other side.
- Serve the salmon on a bed of shallot mustard mash with the cucumber raita. Drizzle the remaining olive oil over the salmon just before serving.
Nutrition Facts : Calories 555.2, Fat 26.1, SaturatedFat 8.6, Cholesterol 118.7, Sodium 278.7, Carbohydrate 38.5, Fiber 4.1, Sugar 8.4, Protein 42
SHALLOT RAITA
Make and share this Shallot Raita recipe from Food.com.
Provided by Andtototoo
Categories Asian
Time 7m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put the yougurt into a serving bowl.
- Add water, more or less, depending on how thick you want the yogurt to be, and stir until smooth.
- Add the shallots and salt and blend.
- In a small frying pan put the oil and mustard seeds. Heat over high heat until the mustard seeds have popped for about 5 seconds.
- Quickly add the cayenne and then pour the mixture into the yogurt. Stir.
- Garnish with the cilantro.
- Set in the fridge for a time so that the flavors can marry. Good served with vegetable biriyani.
Nutrition Facts : Calories 78.4, Fat 5, SaturatedFat 2, Cholesterol 10.6, Sodium 39.1, Carbohydrate 5.6, Fiber 0.1, Sugar 3.8, Protein 3.2
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