CLOVE AND CINNAMON TEA
Make and share this Clove and Cinnamon Tea recipe from Food.com.
Provided by Mini Ravindran
Categories Beverages
Time 10m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Put water on the heat for boiling alongwith crushed clove and cinammon powder.
- Cover with a lid tightly so as to retain the flavours.
- Let it boil for good 2 minutes.
- Lower the heat and add tealeaves/teabag.
- Turn the heat off and let it stand.
- Pour in the cup and add sugar and milk.
- Sip sip sip!
GRILLED OR BROILED IDAHO TROUT
Provided by Timothy Egan
Categories dinner, for one, main course
Time 10m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Preheat grill or broiler until very hot. Brush both sides of trout with butter, or spray with oil. Season to taste with salt and pepper.
- Grill or broil fish with the flesh close to the source of heat until it is opaque, flaky and beginning to brown, 2 to 4 minutes. Do not overcook. Top fish with sauce of choice, and serve immediately.
Nutrition Facts : @context http, Calories 744, UnsaturatedFat 19 grams, Carbohydrate 1 gram, Fat 40 grams, Fiber 0 grams, Protein 91 grams, SaturatedFat 14 grams, Sodium 1090 milligrams, Sugar 0 grams, TransFat 1 gram
SAUTEED IDAHO BROOK TROUT WITH ORANGE
Steps:
- Place the trout in a large pan and pour in the milk. Spread the flour over a flat dish and season with salt and pepper. Remove the trout from the milk and dredge them in the flour, shaking to remove excess flour.
- Heat the oil in a large nonstick skillet or black steel pan over high heat. Add the trout, flat side down, for about 3 minutes, or until lightly browned. Turn and saute for another 2 minutes or until fully cooked. Remove and set aside. Keep warm.
- Pour off the excess fat from the pan. Add the orange sections, shallots and lemon thyme, and cook briefly, just to warm through. Do not brown the shallots. Stir in the lemon juice, the vodka and the soft butter. Blend well.
- To serve, place trout, one each, on warm plates, and spoon the sauce over it. Garnish with the basil.
Nutrition Facts : @context http, Calories 603, UnsaturatedFat 16 grams, Carbohydrate 33 grams, Fat 28 grams, Fiber 6 grams, Protein 49 grams, SaturatedFat 8 grams, Sodium 971 milligrams, Sugar 13 grams, TransFat 0 grams
CARAMELISED ORANGE AND GINGER BUTTER TROUT
A flavouring for fish: Loch Etive Trout, Salmon or Sea Bass. This works best in my opinion with the large Loch Trout, rather than Rainbow Trout, but if using Rainbow - use the whole fish as you would with Sea Bass.
Provided by FranOnTheEdge
Categories Savory
Time 1h
Yield 1-4 serving(s)
Number Of Ingredients 7
Steps:
- Grate the zest and squeeze the juice from 1 navel orange.
- Take about a 1 ½ inch square hunk of fresh root ginger and slice it thinly and then chop it fairly finely.
- Melt a teaspoon of the butter in a wok or pan.
- Then put the orange zest, juice, and the chopped ginger into the wok - or pan, with the melted butter.
- Turn the heat up, but watch and stir it carefully - so that it doesn't burn but the ginger cooks properly. About 3 to 5 minutes.
- At the last minute, when it all looks nicely cooked add about half a teaspoon of suger, and stir that in,
- Take off the heat as soon as the sugar has combined properly - i.e. no longer crunchy.
- Cool the result in a plastic container in the fridge.
- Then add about 2 to 3 tablespoons of cold butter, mix it well in and put it in the freezer to hurry the solidifying for no more than an hour, or leave overnight in the fridge if you have the time.
- Cut 2 large slits in a tail fillet of Loch Etive Trout, then stuff the butter into the slits in the fish. Sprinkle the fish with sea salt and freshly ground black or rainbow pepper. Rainbow peppercorns are a mixture of Black Peppercorns, White Peppercorns, Pimento, Green Peppercorns and Pink Peppercorns - and makes for a milder, almost fruity taste compared to Black Peppercorns alone. (A tail fillet of Salmon or a whole small Sea Bass can replace the Trout.).
- Cook the fish in foil in the oven at 200 degrees C for 25 to 30 minutes depending on your oven.
- This serves 1 person as a main meal, try it served with baby leeks and baby corn cobs microwaved in lemon flavoured olive oil with wild black onion seeds and cumin seeds and salt and pepper. And maybe some noodles.
- Or multiply the number of fish for each person and serve at a dinner party.
- This amount of the caramelised butter will fill 4 fish.
Nutrition Facts : Calories 725.1, Fat 56.8, SaturatedFat 31.1, Cholesterol 213.8, Sodium 1071.1, Carbohydrate 21.5, Fiber 3.8, Sugar 14.1, Protein 34.9
CINNAMON MINT TEA
Make and share this Cinnamon Mint Tea recipe from Food.com.
Provided by MizzNezz
Categories Beverages
Time 21m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring first 4 ingredients to a boil.
- Boil 1 minute.
- Stir in mint leaves.
- Remove from heat and allow to steep for 10 minutes.
- Strain.
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