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Recipes of the month
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Lime-chili marinated tiger shrimps
- 2 kg tiger shrimps peeled and de-veined
Marinade
- 1 l olive oil
- 3 chili peppers cut into rings
- 100 g ginger peeled and sliced
- 3 cloves garlic in slices
- 3 limes cut into wedges
- 3 whole star anises
- 3 bay leaves
- 3 whole cardamoms
- 3 tbsp. grill spice
- 3 tbsp. balsamic vinegar
C, K and KPE ovens
Preheat the oven at Steaming 100°C.
Place the shrimps in perforated trays.
Steam for approx. 4 minutes or until the shrimps reach a core temperature of 72°C.
CPE ovens
Preheat the oven to 100°C in ClimaOptima with 100% humidity.
Place the shrimps in perforated trays.
Steam for approx. 4 minutes or until the shrimps reach a core temperature of 72°C.
Chef’s tips
Add the shrimps to the marinade while they are still warm as this helps extract the taste from the spices.
You can also steam the shrimps in a French fries basket, the basket will lead the heat into the shrimps faster.
Let the shrimps marinate for 1 or 2 days before serving.
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Previous recipes of the month
2010 Meringue gateau with raspberry cream Oven-baked rhubarb and stewed rhubarb ”Sous-vide” Orange-pickled carrots Pork jaws with red wine and winter vegetables Roastbeef with Delta-T
2009 Red cabbage Rice pudding with cherry sauce Lime Madeleine Celery root croutons Pickled asparagus Braised pork chops Marzipan cake with chocolate ganache Grilled steak of salmon with pearl barley ”risotto” Apple pie with cinnamon-curd custard Chicken Ballontine
2008 New Year’s Eve Menu Roasted duck prepared at "Cook & Hold" Grilled steaks Brownies Coconut cones Gateau Marcel Clams French rolls Pork leg prepared at "Cook & Hold" Meringues Codfish with dill au gratin Wheat rolls
2007 Caramel baskets Baked plums Pickled mushrooms Pommes fondant Poached pears Baked tomatoes Coarse ratatouille Fillet of salmon Delta T style
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