| |
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|
 |
| Energy
per 100g |
|
|
| Protein |
|
7.3
g |
| Carbohydrate |
|
14.0
g |
| Fat |
|
4.9
g |
| Salt* |
|
.8g |
| Kilocalories
per 100g |
|
129
kcal |
| Kilojoules
per 100g |
|
543KJ |
| Net
weight: |
|
300g |
|
| |
|
Recipe
note:
Salmon, the majestic "king of fish" is often eaten
with hollandaise or a simple herbed butter. It is traditional
in France to eat it with sorrel, a leafy green with a lemony-flavoured
taste, rich in potassium, magnesium and vitamin C.
Cully's
Cooking tips:
If you want to be really particular
about reheating this dish, I recommend heating it up in simmering
water. Having said that, the rice is arguably better when
heated in a microwave. If you are using a microwave, pop the
salmon and the rice on the plate and heat, when it is hot
pop in the sachet of sauce for about 30 seconds and pour over
the fish.
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Why not GROW YOUR OWN
SORREL? Sorrel grows well in Irish gardens
and is common in woodlands. To grow Garden
or French sorrel, sow it in the spring, keep
it well watered, and you should have it for
the summer. The flavour intensifies as it
grows; young tender leaves are best. |
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Ingredients:
Salmon (70g): Atlantic salmon, salt.
Sauce (90g): water, fresh cream, sorrel 6%, white wine, butter,
shallots, modified rice starch, milk, white wine vinegar, salt,
lemon juice, rich fish stock (fumet) (with lactose, celery),
spices, wheat flour (gluten), palm oil.
Accompaniment (130g): rice 82%, carrots, wild rice 3%,
rapeseed oil, salt.
| *Sodium
weight is approximatly 1/3 of Salt |
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|
 
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 |
Recipe
note:
During the Autumn the facades of the houses in the village of
Espelette in the Basque region of France are hung with garlands
of long, red, fruity peppers known as "Piements d'Espelette".
When the sun has dried them, they are ground to powder or paste.
Cully's
Cooking tips:
This
recipe is fairly fool proof, the only catch is that when you
put the sauce on the plate and into the microwave, the sauce
is inclined to spit and line the inside of your microwave with
pretty orange dots. As this may not be your idea of modern décor,
we recommend covering the dish before heating. The sauce is
also inclined to scorch a little. I usually just give it a stir
before serving, but heating it in the bag and pouring on to
the plate is another option.
|
Ingredients:
Chicken and sauce (230g):
chicken 34% (water, glucose sirup, modified rice starch,
salt), tomatoes 30%, red peppers 11.5%, water, onions, extra
virgin olive oil, garlic, modified rice starch, tomato concentrate,
basil, salt, sugar, spices, Tabasco sauce (gluten).
Accompaniment (120g):
cooked rice 91%, rapeseed oil, sugar, salt, red peppers, pepper,
pepper d'Espelette.
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|
In a jam jar, mix 3 tablespoons of extra virgin
olive oil with 1 tablespoon of white wine
vinegar. Add a pinch of salt, pepper &
sugar, a little mustard and a crushed clove
of garlic. Just before serving, shake well
and pour over some tasty salad greens. The
best ingredients give the tastiest result. |
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|
| Energy
per 100g |
|
|
| Protein |
|
6.2g |
| Carbohydrate |
|
13.5g |
| Fat |
|
2.5g |
| Salt* |
|
.9g |
| Kilocalories
per 100g |
|
101
Kcal |
| Kilojoules
per 100g |
|
427
KJ |
| Net
weight: |
|
350g |
| *Sodium
weight is approximatly 1/3 of Salt |
|
|
|
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|
 
|
|
Recipe
note:
In India curry powders vary according to the region, caste
and customs. In Europe at the Universal Paris exhibition
in 1889, the composition of curry powder was set by decree:
34g tamarind, 44g onion, 20g coriander, 5g chilli powder,
3g turmeric, 2g cumin, 3g fenugreek, 2g pepper and 2g mustard.
Cully's
Cooking tips:
This is a delicious sweet
curry, but definitely doesn't win the heart of those who
reckon that a good curry should burn nostril hairs!
The best way to stop the sauce getting slightly scorched
at the edges when heating in a microwave is to heat the
dish in the bag and pour onto the plate. Be sure to massage
the bag well first though to bring the sauce together. If
you can't be bothered making my chilli oil, there are plenty
you can buy or even try using chilli flakes or powder.
|
Ingredients:
Chicken and sauce (180g):
chicken 47% (salt), water, fresh cream 10.3%, red peppers
7.5%, onions, bananas, butter, tomato concentrate, modified
rice starch, curry powder 0.55% (with celery), garlic, wheat
flour (gluten), palm oil, chilli, coconut flavouring, pepper.
Accompaniment (120g):
cooked Basmati rice 96%, rapeseed oil, salt.
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| Why
not try CULLY'S CHILLI OIL. Slit 4 medium
to hot chillies and stuff them into a 500ml
bottle of good quality extra virgin olive
oil. Seal and leave for about a week to infuse.
Now you can add zing to every dish or dunk
crusty bread into it. Don't be afraid to experiment
with other flavours: rosemary, thyme, garlic,
etc. |
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|
|
| Energy
per 100g |
|
|
| Protein |
|
8.3g |
| Carbohydrate |
|
13.1g |
| Fat |
|
4.9g |
| Salt* |
|
.8g |
| Kilocalories
per 100g |
|
130
Kcal |
| Kilojoules
per 100g |
|
545
KJ |
| Net
weight: |
|
300g |
| *Sodium
weight is approximatly 1/3 of Salt |
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