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Orange & poppy seeds asparagus salad, lemongrass scallops with tapioca glass noodles & pak choi, grilled mango
Features:
Cuisine:
Ingredients
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15 Scallops
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20 Mini green asparagusor 9 regular
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3 Heads Pak choi
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2 Large and ripe Mango
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3 Lime
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1 Orange
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1 Lemon
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4 Sticks Lemongrass
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Poppy seeds
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1 Pack Tapioca glass noodles
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Tamarior soy sauce
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Grated coconut
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Liquid honey (neutral taste)
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Olive oil
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Ground black pepper
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Ground pink peppercorn
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Fleur de sel
Overview
This menu is perfect for spring when it is asparagus and mango season. It has a little Asian touch with the mango, pak choi and glass noodles. Vegetarians can easily replace scallops with tofu or tempeh
Dishes
- Orange & poppy seeds asparagus salad
- Lemongrass scallops with tapioca glass noodles & pak choi
- Grilled mango
Utensils
- 2 Pans
- 1 Saucepan
- 1 Non-stick skillet
- 1 Thin grater
- 1 Steamer or pressure cooker
- 1 Oven-safe dish
- 1 Juicer
- 1 Cup
- 1 Sieve
Menu steps
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1
Done
15'
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Orange and poppy seeds asparagus saladPrepare asparagus: Bring a large pan of water to simmer. Boil 20 mini asparagus for 4 minutes, keep them firm Prepare oranges: During this time, cut 1 orange in 2 halves. Peel ½ orange: remove all white skin, cut the orange half in thin slices and cut each slice in quarters, keep the skin to grate some zest later Prepare dressing: Extract the juice of the other ½ orange using a juicer or a fork, mix it in a cup with 3 TBSP olive oil and 1 TBSP poppy seeds, stir well |
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2
Done
25' + 5' extra cooking
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Lemongrass scallops with tapioca glass noodles & pak choiPrepare lemongrass broth: Bring a saucepan filled with 0.5l water to boil. Add 1 TBSP olive oil, 2 TBSP tamari (or soy sauce) & the juice of 1 lime. Peel 4 lemongrass sticks (remove first layer) and cut them in small chunks, add to the boiling water and let cook for 10 minutes. Keep warm (cover) and reserve until serving Prepare glass noodles: Bring a pan filled with water with salt to boil. Add 1 pack tapioca glass noodles, boil for 3 minutes and remove from stove, keep the noodles for another 3 minutes in the water (covered), then drain with a sieve and keep warm until serving Prepare pak choi: In a steamer or pressure cooker, put 3 pak choi heads cut in halves to cook for 10 minutes (steamer) or 3 minutes (pressure cooker) Prepare scallops: In a non stick skillet, put 1TBSP olive oil over high heat, cook the scallops 30 seconds on each side (make sure they get brown), remove from stove and let cook further in the covered skillet for 2 minutes |
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3
Done
5' + 5' extra cooking
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Grilled mangoPrepare mangoes: Preheat oven at 220 degrees, grill. Slice 2 mangoes in 2 pieces from the pit. Score the flesh of the mango cheeks with horizontal and vertical lines and turn them out Bake mangoes: Place the mango cheeks in an oven safe dish flesh up, drizzle the juice of 1 lime on the mangoes. Pour 1 TBSP honey on each cheek. Grill for 4 minutes in the oven |
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4
Done
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Orange and poppy seeds asparagus saladTo serve: Display the cooled down asparagus next to one another in each plate, add thin slices of orange on the asparagus, grate some orange zest over the dish and pour the dressing. Add some Fleur de sel and ground black pepper |
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5
Done
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Lemongrass scallops with tapioca glass noodles & pak choiTo serve: With a sieve drain the lemongrass broth and pour in 3 soup plates. In each plate add some tapioca glass noodles, 2 pak choi head halves and 5 scallops. Sprinkle some fleur de sel on the scallops and grind some pink peppercorn on the entire dish |
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6
Done
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Grilled mangoTo serve: Put 1 mango cheek on each plate and sprinkle with grated coconut. Add ¼ lime on each plate |
