Coriander Sauce Recipes

Steps:

• Put peppers over a gas flame or heat over charcoal, turning often, until the outsides are burnt or charred, about 5 to 7 minutes. Dampen a cloth and wrap the peppers in it to cool.
• Remove peppers and peel. Discard stems, veins and seeds. Cut peppers into fine shreds.
• Meanwhile, pick the leaves from the sprigs of coriander. There should be about 1 1/2 cups of leaves, loosely packed.
• In the container of a food processor blend the coriander leaves, garlic cloves and water. Blend thoroughly.
• Heat butter and oil in a heavy skillet. Add onion. Cook, stirring, until wilted. Add jalapeno and chili peppers and tomato and cook, stirring, about a minute.
• Add the coriander mixture. Add salt to taste and bring to a boil. Remove from the heat.

Steps:

• Place all the ingredients in a food processor, blend until smooth. This will keep in an airtight container for 2 to 3 days.

Steps:

• In a heavy stainless steel or enameled kettle steam the mussels in the wine covered over high heat shaking the kettle once or twice, for 4 to 6 minutes, or until the shells have opened. Discard any unopened shells. Transfer the mussels with a slotted spoon to jelly-roll pans, reserving the mussel liquor, discard the top shells, and release the the mussels from the bottom shells, leaving them in the shells. Chill the mussels, covered loosely with dampened paper towels and wrapped in plastic wrap, for at least 2 hours or overnight. Strain the reserved mussel liquor through a fine sieve lined with a double thickness of rinsed and squeezed cheesecloth into a small bowl.
• In a large stainless steel or enameled skillet cook the onions in the oil over moderate, stirring, until they are softened, add the garlic, and cook the mixture, stirring, stirring until the garlic is softened. Add the cumin and cook the mixture over moderately low heat, stirring, for 1 minute. Add the tomatoes and 3/4 cup of the strained mussel liquor, bring the liquid to a boil, and simmer the mixture, stirring for 10 minutes, or until it is thickened slightly. Stir in the chili peppers, the scallion, and salt and pepper to taste, let the sauce cool, and stir in the minced coriander.
• Spoon the sauce over the mussels, arrange the mussels decoratively on platters, and garnish the platters with the coriander leaves if desired. (The mussels with the sauce may be prepared up to 1 day ahead and kept covered and chilled.)

Steps:

• Heat the oil in a large non stick fry pan. When it is hot, add the thighs in one layer and saute them over medium to high heat for 4 minutes on each side or until nicely browned. Remove the chicken to a platter.
• Add the onions to the dripping in the pan. Sauté for 1 minute. Stir in the garlic, wine and coriander stems only (not leafs at this stage) and sauté for 1 minute longer.
• Return the chicken to the pan, add lemon (if your using it) salt and pepper. Bring the surrounding liquid to the boil.
• Cover the pan, reduce the heat and boil gently for 15 minutes.
• Stir in the coriander leaves and serve 2 thighs per person.
• Serve with rice or cous cous.

Steps:

• Make the filling:
• In a bowl combine well the scallion, the pork, the gingerroot, the bell pepper, the cabbage, the garlic, the oil, the soy sauce, the coriander, the egg, and salt and pepper to taste and chill the filling for at least 1 hour or overnight.
• Put about 1 heaping teaspoon of the filling in the center of 1 of the wrappers and moisten the edge of the wrapper. Gather the edge of the wrapper up and around the filling and form a waist with the wrapper, pushing the dumpling from the bottom and keeping the filling level with the top of the wrapper. (The filling should not be enclosed.) Continue to make dumplings with the remaining wrappers and filling in the same manner and arrange them in one layer on a baking sheet lined with wax paper dusted lightly with the cornstarch. (The dumplings may be prepared up to this point 8 hours in advance and kept uncovered and chilled or 1 month in advance and kept covered tightly and frozen. If the dumplings are frozen, do not thaw them in advance.)
• Make the sauce:
• In a bowl whisk together the naam pla, the lime juice, the vinegar, the sugar, the gingerroot, the mint, the coriander, salt and pepper to taste.
• In a large non-stick skillet heat 1 tablespoon of the oil over high heat until it is hot but not smoking and in it fry half the dumplings, flat sides down, over moderately high heat for 1 minute, or until the undersides are golden. Add 1/2 cup water and steam the dumplings, covered, over moderate heat for 3 minutes, or until the pork is cooked through. (If using frozen dumplings, fry them, frozen, for 1 minute, or until the undersides are golden, and steam them, adding 3/4 cup water per batch, covered, for 8 to 10 minutes, or until the pork is cooked through.) Add the remaining 1 tablespoon oil to the skillet and cook the remaining dumplings in the same manner. Garnish the dumplings with the coriander sprigs and serve them with the sauce.

Steps:

• Combine first 6 ingredients in a pan and stir over low heat until the sugar dissolves.
• Bring to boil, simmer uncovered for about 10 minutes until it thickens.
• Remove from heat and cool.
• Then stir in the coriander.

Steps:

• Crush the juniper berries coarsely using a pestle and mortar or rolling pin.Warm the gin in a small pan then pour over the juniper berries and leave to soak for 20 minutes. Trim the pork - leave on a little fat for flavour and to keep it moist. Drain the juniper berries, reserving the gin.
• In a mini blender, or using a pestle and mortar, pound the garlic, rosemary and coriander seeds with the juniper berries and 2 tbsp olive oil. Spread the mixture over the pork. Cover and marinate for as long as possible (preferably overnight if you have the time).
• Heat the remaining oil in a small non-stick frying pan until very hot. Add the pork and cook quickly on both sides until golden. Pour in the gin - boil fast until it disappears or set light to it and let the flames burn down - this removes the raw alcohol taste. Pour in the apple juice. Scrape the pan to loosen any sticky bits. Bring to the boil.
• Half cover with a lid and simmer for 10 minutes until the pork is cooked and the sauce reduced but not too thick. Remove the pork to a warm plate. Swirl the crème fraîche into the sauce. Bring back to boil and boil rapidly for 1-2 minutes until it's syrupy, then season to taste. Serve the pork and sauce with mashed potatoes and savoy cabbage, tossed with butter and finely sliced garlic.