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In Vino Veritas : Wine Sampler 2
FOOD & WINE PREPARATION 1. Melt butter in a large heavy frying pan. 2. Saute garlic and shallots/onions until golden. 3. Add cumin, coriander, bay leaves and tumeric - slightly toast (1min). 4. Add curry paste and melt (1min). 5. Add lemongress, lemon peel, salt, coconut milk and chicken broth - bring to a boil. mixture to a sauce consistency (approx. 2 cups of liquid). sieve and press to get all possible salt and pepper - roast/grill in depending on how rare or well- done you like your Salmon). COCONUT CURRY SALMON SERVES 4 This recipe can be made very spicy or mild depending on the amount of green curry paste added to the sauce. Serve Salmon topped with curry sauce and stir-fried vegetables on the side. RECIPE INGREDIENTS • 4 Salmon Steaks/ Filets • 2 Garlic Cloves sliced • 1 Lrg Shallot diced • 1 Tbsp Ground Cumin • 1 Tbsp Ground Coriander Seed • 3 Ground Bay Leaves • 1 Tbsp Ground Tumeric • 1.5 Tsp Green Curry Paste • 3 Stalks Lemongrass minced • 1 Tbsp Lemon Peel grated • 1 Can Coconut Milk (400ml) • 2 Cups Chicken/ Vegetable Broth • Salt & Pepper • Butter THE THAI SPICES used for the Curry Sauce are recommended to mix with Sauvignon Blanc's. With a high acidity, Sauvignon Blanc is tangy, tart, nervy, racy, or zesty, and this character pervades spicy meals, keeping them from cloying and sticky-tasting. • 2005 Lammershoek Roulette Blanc (mature, blend, fruity) • Stoneleigh (citrus, smooth, fruity) • Forrest Estates (rockmelon, fresh herbs, citrus) • Cloudy Bay (tropical, guava, passionfruit) DONNA HAY Available at leading Newsagencies or by Subscription at www.donnahay.com.au 8 8
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