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Ingredients Jump to Instructions ↓

  1. 4 ripe Asian pears

  2. 1 bunch watercress

  3. 1/2 lb ( 225g) cheery tomatoes

  4. 1/2 cup (125ml) chopped fresh coriander leaves

  5. 1/2 bunch green onions, slivered

  6. 2 tbsp (30ml) chives, snipped Dressing :

  7. 1/2 cup (125ml) olive oil

  8. 3 to 4 tbsp (45-60ml) lemon juice

  9. 2 tsp (10ml) Dijon mustard

  10. 1 clove garlic, peeled and crushed with a pinch salt freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Method : Peel, halve and core pears. Slice lengthwise. Arrange in a salad bowl lined with watercress. On top, scatter tomatoes, coriander, green onions and chives. TO PREPARE DRESSING: Place all ingredients in a small bowl. Whisk together until combined. Pour over salad. Lightly toss just before serving. Method : Toss meat in flour combined with salt and pepper, Shake off excess. Melt butter in a large pan. Add meat. Brown well. Remove from pan and set aside. Add apples, onions, tomato, garlic and curry powder to pan. Cook for 2 to 3 minutes. Pour off any excess fat. Stir stock into pan with all remaining ingredients except almonds. Return meat to pan. Simmer, covered, for 2 hours or until meat is tender. Stir in almonds.

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