Add the chopped coriander before serving. Once done, season with salt and pepper.Pop the lid on and cook for 4 hours on high or 6-8 hours on low.The liquid should cover at least 80 per cent of the fish add more coconut milk if needed.Using your fingers, rub the cooled onion mixture into the incisions. Make 3–4 incisions on the snapper, cutting deep enough to hit the backbone.In a large slow cooker (or a lidded casserole or baking dish big enough for the fish if you don't own one), combine the coconut milk, coconut flesh if using, fish sauce, lime juice and honey.Remove from the heat and set aside to cool. Sauté for 4–5 minutes, or until the vegetables have taken up the colour of the curry powder. Add the onion, shallots, ginger, garlic, curry powder and spring onions. Place a frying pan over medium heat and add the coconut oil.1/4 bunch of coriander, roughly chopped.sea salt and freshly ground black pepper, to taste.Flesh of 1 young coconut, chopped (optional).400 ml coconut milk (or more if needed).Lemon Myrtle Roasted Chicken with Desert Lime Stuffing recipe by Zoe Bingley-Pullin, one of Australia's beloved television chefs and creator of online program Falling in Love with Food. To test if it is cooked, stick a skewer into the chicken and the juice should run clear. Place the chicken breast side up on a rack in a slow cooker and cook on high for 4 hours or low for 7 hours.In a food processor, add all of the stuffing ingredients, except limes and blend to a rough consistency.In a small bowl, mix together all of the rub ingredients, then rub evenly over the chicken. Desert limes require no peeling or preparation and can be frozen for later use. They can be used in any recipe in replace of normal limes or lemons. Tip: Australian desert limes are an extremely versatile fruit. Anyone else's mouth salivating? Image: Supplied/Zoe Bingley-Pullin. Lemon Myrtle Roasted Chicken with Desert Lime Stuffing. Tandoori Style Lamb Leg recipe by Leah Itsines.
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