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07.01.2016 admin
According to the Larousse Gastronomique, caramel is simply melted sugar browned by heating.
I understand that submission of this content is covered by the Conditions of Use by which I am bound and Commenting Guidelines are available for my reference. Ingredients: 1 cup chicken stock, 1 shallot, roughly chopped juice of 1 lime plus zest and lime cheek for garnish, 100 grams butter, cut into small cubes and chilled, 180 grams unsalted butter, 4 tablespoons pure cream, 4 x 150 gram snapper fillet, skin off, ? vanilla pod, 1 bunch silver beet leaves, stalks removed, roughly chopped, salt to taste.
For the foam, place raspberries, sugar and lemon juice in a saucepan and place over medium heat. Lime beurreblanc: place the stock and shallots in a saucepan and set over medium high heat. Meanwhile, for the silver beet, place remaining 30 grams unsalted butter in a frypan and set over medium heat. Not sure how to prevent the explosion, but my parents use this method and one time they were scrubbing sticky caramel off the kitchen walls!!

Have a bowl of cold water ready to cool the pan down, as this will stop it cooking further. Turn the heat down low and carefully add the butter, a few cubes at a time, making sure it is all incorporated before adding more.
Stir in creme fraiche and continue to cook until thickened (118C on a digital or sugar thermometer). Soak eschalots in vinegar.Heat brown sugar in deep-sided frying pan, stir and cook over medium heat until caramelised. Place slices of caramelised pork neatly on a plate, garnish with salad and sprinkle over sesame seeds.Serves 4 TipTo store master stock, allow it to cool. Replenish the stock with fresh garlic, ginger, green onions and aromatics each time you use it and the flavour will continue to intensify. This stock can also be frozen.Caramel bananas with dulce de leche ice-creamMy childhood treat of caramel bananas gets a makeover, with the addition of a super-easy ice-cream and the bitter crunch of praline.

Quickly add the almonds and pour the mixture onto the tray.Allow to cool, then break into large chunks and place in a food processor. Add a scoop of ice-cream and sprinkle with praline.Serves 4 *TipTo make dulce de leche, place unopened tin of condensed milk in a saucepan and cover with cold water. Bring to the boil and simmer for two hours, topping up with extra water to keep the tin covered.

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Rubric: All Clad Stainless Cookware


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