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  • April 20, 2014
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Results 1 - 10 of 36 for poaching

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  1. Simmer nights

    Posted Jun 12th 2005, 12:00am by Susan Jung

    ... If you can't stand the heat in the kitchen, try poaching your food. Susan Jung recommends some delicious dishes that can be made without breaking a sweat. When it's hot outside, ... method that won't make you wilt- poaching. It requires the stove to be on for only a minimum amount of time, and the gentle heat means the food has a tender, silken texture. It's also ...

    http://www.scmp.com/article/504138/simmer-nights
  2. Lifestyle - Food & Wine - SEASONAL INGREDIENTS GAME

    Seasonal Ingredients: Game

    Posted Oct 11th 2012, 12:00am by Mischa Moselle

    ... For pheasant, the breast is poached and a confit is made of the thigh, which is then fried and served with German knodel noodles. Red leg partridge receives a slightly more complex treatment. While ... with a mix of rabbit meat, pork, foie gras and truffle. The animal is poached in a stock which is reduced and mixed with its own blood to form a sauce. The worst thing about making it is the smell, ...

    http://www.scmp.com/lifestyle/food-wine/article/1057876/seasonal-ingredients-game
  3. Atlandis

    Posted Aug 11th 2005, 12:00am by Lauren Crothers

    ... was missing. The desserts were disappointing. The poached strawberry salad with creme brulee ice cream ($69, above) was nothing to rave about, for instance. The ice cream was lovely, but the strawberries lacked the qualities normally innate in a well-poached fruit. The hot pear tart was inconsistent- tender in places and too doughy in others. Since there were only two of us, we hoped ...

    http://www.scmp.com/article/511669/atlandis
  4. We'll always have Paris

    Posted Nov 25th 2007, 12:00am by Staff Reporter

    ... includes French classics such as pork rillettes from Le Mans (HK$78), onion soup with gruyere (HK$68), andouillettes (tripe sausage) with mustard and mashed potatoes (HK$218) and poached sliced ...

    http://www.scmp.com/article/617062/well-always-have-paris
  5. Pierre

    Posted Jan 11th 2007, 12:00am by Susan Jung

    ... sliced raw scallops with artichoke soup and cubes of tender artichoke heart and salty smoked duck. The next two courses- slow-poached salmon with clams and avocado mayonnaise and oyster ... poached apricots with almond cream and apricot coulis; red-wine poached cherries with liquorice ice cream; pistachio and chestnut parfait (the least successful of the four) and (our favourite) ...

    http://www.scmp.com/article/578135/pierre
  6. Table talk

    Posted Feb 09th 2012, 12:00am

    ... and butter-poached Boston lobster with fresh tagliolini, young leeks and black truffle (below). Bookings: 3721 7733 ...

    http://www.scmp.com/article/992085/table-talk
  7. Zin city

    Posted Aug 15th 2004, 12:00am by Susan Jung

    ... frites ($198), butter-poached lobster with seared goose foie gras, haricots verts and lobster tokay bisque (for two people, $338). For dessert, try the dark rum banana flambe with Nutella brioche ...

    http://www.scmp.com/article/466626/zin-city
  8. Petit treats

    Posted May 23rd 2004, 12:00am by Susan Jung

    ... is lighter and healthier- less oil and fat, more steamed and poached dishes. The dinner menu consists of three options each for appetisers, seafood, meats and desserts. It will change every four ...

    http://www.scmp.com/article/456680/petit-treats
  9. Solace at Solstice

    Posted Mar 14th 2004, 12:00am by Susan Jung

    ... torchon with sauternes gelee and lavender-poached pear ($158) is tempting but so is the selection of pasta dishes. The sea urchin angel hair with porcini mushrooms, garlic, chilli and extra virgin ...

    http://www.scmp.com/article/448132/solace-solstice
  10. Dished Up

    Posted Oct 03rd 2003, 12:00am by Susan Jung

    ... of royale of cepes with seared beef fillet, oscietra caviar and beetroot jus; yoghurt-marinated French lamb with Taggiasche olives, baby capers, fresh corn and tumeric polenta; or poached turbot ... of foie gras with spiced lentils, grilled baby zucchini and veloute of fresh herbs and spinach; escalope of sea bass poached in lemon-scented vegetable nage with soybeans and endive; ravioli ...

    http://www.scmp.com/article/429841/dished

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