Label
All
0
Clear all filters

Ben Shewry

Nashi

Rate this recipe

Preparation info
    • Difficulty

      Easy

Appears in
top 1000Origin
Origin

By Ben Shewry

Published 2012

  • About

Ingredients

  • 1 large nashi
  • 5 ml (⅙ fl oz) lemon juice

Method

When ready to serve, peel the nashi and slice into four 2 mm (1/16 inch) thick discs using a mandoline. Place the slices in a single layer in a large vacuum pouch and add the lemon juice. Vacuum-pack on 10

Become a Premium Member to access this recipe

  • ‌
  • ‌
  • ‌
  • ‌
  • ‌
Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

'Brilliant app for foodies'
'Spotify of cookbooks'

Components

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title