Advertisement
Ginger Milk Curd, Shaved Green Lipped Abalone, White Tea and Seaweed Consommé
- Serves
8
- Difficulty
Complex
Published 2010
Green lipped abalone is one of my favourite ingredients, revered in Japan and China, and enjoyed for its texture more than its flavour. It has a somewhat chewy texture but the aim is to make the abalone tender while retaining just a little resistance. You can achieve this in one of two ways: by slicing the abalone very thinly and cooking it very briefly or by long, gentle cooking. Here I serve the abalone with a ginger-flavoured milk curd and a clean consommé flavoured with white tea and se
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Components
- Ginger Milk Curd, Shaved Green Lipped Abalone, White Tea and Seaweed Consommé
Part of
Advertisement
Advertisement
No reviews for this recipe