TEMBLEQUE WITH MANGO-KUMQUAT RELISH
This delicious recipe is courtesy of Carmen Gonzalez.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Rinse six 6-ounce ramekins under running water. Place on a baking sheet; set aside.
- Place 3/4 cup coconut milk and cornstarch in a small saucepan; stir until cornstarch is dissolved. Add remaining coconut milk, sugar, orange blossom water, and salt. Cook over medium-high heat, stirring constantly.
- When mixture starts to thicken, reduce heat and continue cooking until it coats the back of a spoon, 8 to 9 minutes. Immediately pour mixture into prepared ramekins. Refrigerate, covered with plastic wrap, until cooled completely and set, at least 3 hours.
- Invert each ramekin onto a serving plate. Top each tembleque with mango-kumquat relish and garnish with a mint leaves. Serve immediately.
MANGO-KUMQUAT RELISH
This recipe for mango-kumquat relish is courtesy of Carmen Gonzalez and should be used in her Tembleque recipe.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes enough for 6 tembleque
Number Of Ingredients 7
Steps:
- Place rum, sugar, star anise, cinnamon, and cloves in a large heavy-bottomed saucepan over high heat. Bring to a boil and cook, stirring, until sugar is dissolved. Reduce heat to medium and let simmer for 5 minutes. Add mangoes and kumquats and continue simmering for another 5 minutes. Remove from heat and transfer to refrigerator until chilled.
SPICY MANGO RELISH
Just chop some fresh mango, add a few simple ingredients, and believe it or not, this spicy mango relish is done! Not only is this pretty, but it's versatile and delicious on so many things, from something as simple as tortilla chips to fancier things like seared prawns. You can't beat this sweet heat on spicy meat!
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Peel mango using a vegetable peeler. Continue to use the peeler on the flesh of the mango down to the pit, creating thin slices of mango. Stack the mango strips and slice into thin strips; cut crosswise to make very finely diced mango. Transfer mango to a small bowl.
- Stir cilantro, Asian chile pepper sauce, rice vinegar, and salt into mango.
Nutrition Facts : Calories 17.5 calories, Carbohydrate 4.5 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 49.8 mg, Sugar 3.8 g
JAMES'S COCONUT CURRY SHRIMP
Executive chef James Palmer serves coconut curry shrimp as a first course at Strawberry Hill, a remote resort outside Kingston, Jamaica.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over high heat. Add shrimp, and season with salt and pepper. Cook until golden brown, 1 to 2 minutes. Add basil, Scotch bonnet pepper, garlic, and onion, stirring shrimp to coat. Remove skillet from heat, and add wine. Return to heat, and add curry sauce and coconut milk. Cook, stirring until the sauce coats the back of a spoon, 3 to 5 minutes.
- Place 3/4 cup of rice in each coconut half. Place 4 shrimp on each rice mound, and top with coconut curry sauce. Garnish with fried plantain chips and fried ginger, if desired. Serve immediately.
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