ASIAN COCKTAILS RECIPES

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21 BEST MOSCOW MULE RECIPES YOU SHOULD LEARN TO MAKE IN ...



21 Best Moscow Mule Recipes You Should Learn To Make In ... image

Nothing makes the Moscow mule a classic American darling than bourbon. Great bourbons are born in Kentucky and bred from the finest American corn. This Moscow mule recipe uses good Kentucky bourbon that compliments ginger beer with vanilla notes for an extra-boozy kick.

Provided by Advanced Mixology

Total Time 5 minutes

Prep Time 5 minutes

Yield 1

Number Of Ingredients 5

4-5 oz. Ginger beer
1.5 oz. Kentucky bourbon
.5 oz. Lime juice
Mint sprigs for garnish
Ice

Steps:

  • Combine bourbon and lime juice in a copper mug filled with ice.
  • Top with ginger beer until the mug is full.
  • Garnish with a lime wheel and mint sprig.

Nutrition Facts : ServingSize 1, Calories 169

EASY COCKTAIL RECIPES | BBC GOOD FOOD



Easy cocktail recipes | BBC Good Food image

Raise a glass to our simple cocktail recipes. We have martinis, mojitos, gin drinks and more that are quick and easy to make when you're entertaining.

Provided by Good Food team

Number Of Ingredients 1

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ASIAN STYLE SALMON RECIPE | JAMIE OLIVER RECIPES
An epic yet simple combo of sweet sticky fish, rice and veg, for two lucky people.
From jamieoliver.com
Total Time 35 minutes
Calories 649 calories per serving
    1. Cook the rice in a large sauce pan of boiling salted water for 25 minutes, or until tender.
    2. Place a colander over the pan and cover with a lid. Chop the broccoli into 3cm chunks and add to the colander to steam for the last 8 minutes.
    3. Cut the cucumber in half lengthways, scoop out the seeds, then finely slice into half-moons and place into a small bowl. Drizzle with ½ a tablespoon of soy sauce and squeeze over the juice from half a lime, scrunch and toss together, then leave to pickle.
    4. Toast the sesame seeds in a dry frying pan over a medium heat for 2 minutes, or until golden, keeping them moving in the pan. Tip into a small bowl.
    5. Place the pan back on the heat, turn the heat down to medium-low and drizzle in 1 tablespoon of oil, add the salmon fillets, skin-side down, then cover and cook for 5 minutes.
    6. Peel and finely grate the ginger. Trim and finely slice the spring onions and add the whites to a bowl with most of the ginger. Add the remaining soy sauce, honey and the juice from 1 lime, then mix well to make a glaze.
    7. Pour over the salmon, turning to coat, then cook with the lid off for a further 2 to 3 minutes, or until beautifully glazed and just cooked through.
    8. Drain the rice and tip back into the pan with the broccoli and ginger. Squeeze in the juice from the remaining lime half, season to taste and stir.
    9. Divide the rice and salmon between your plates, spooning over any extra glaze from the pan. Drain and add the quick pickle, then serve scattered with the toasted sesame seeds and remaining spring onion.
See details


ASIAN STYLE SALMON RECIPE | JAMIE OLIVER RECIPES
An epic yet simple combo of sweet sticky fish, rice and veg, for two lucky people.
From jamieoliver.com
Total Time 35 minutes
Calories 649 calories per serving
    1. Cook the rice in a large sauce pan of boiling salted water for 25 minutes, or until tender.
    2. Place a colander over the pan and cover with a lid. Chop the broccoli into 3cm chunks and add to the colander to steam for the last 8 minutes.
    3. Cut the cucumber in half lengthways, scoop out the seeds, then finely slice into half-moons and place into a small bowl. Drizzle with ½ a tablespoon of soy sauce and squeeze over the juice from half a lime, scrunch and toss together, then leave to pickle.
    4. Toast the sesame seeds in a dry frying pan over a medium heat for 2 minutes, or until golden, keeping them moving in the pan. Tip into a small bowl.
    5. Place the pan back on the heat, turn the heat down to medium-low and drizzle in 1 tablespoon of oil, add the salmon fillets, skin-side down, then cover and cook for 5 minutes.
    6. Peel and finely grate the ginger. Trim and finely slice the spring onions and add the whites to a bowl with most of the ginger. Add the remaining soy sauce, honey and the juice from 1 lime, then mix well to make a glaze.
    7. Pour over the salmon, turning to coat, then cook with the lid off for a further 2 to 3 minutes, or until beautifully glazed and just cooked through.
    8. Drain the rice and tip back into the pan with the broccoli and ginger. Squeeze in the juice from the remaining lime half, season to taste and stir.
    9. Divide the rice and salmon between your plates, spooning over any extra glaze from the pan. Drain and add the quick pickle, then serve scattered with the toasted sesame seeds and remaining spring onion.
See details


ASIAN STYLE SALMON RECIPE | JAMIE OLIVER RECIPES
An epic yet simple combo of sweet sticky fish, rice and veg, for two lucky people.
From jamieoliver.com
Total Time 35 minutes
Calories 649 calories per serving
    1. Cook the rice in a large sauce pan of boiling salted water for 25 minutes, or until tender.
    2. Place a colander over the pan and cover with a lid. Chop the broccoli into 3cm chunks and add to the colander to steam for the last 8 minutes.
    3. Cut the cucumber in half lengthways, scoop out the seeds, then finely slice into half-moons and place into a small bowl. Drizzle with ½ a tablespoon of soy sauce and squeeze over the juice from half a lime, scrunch and toss together, then leave to pickle.
    4. Toast the sesame seeds in a dry frying pan over a medium heat for 2 minutes, or until golden, keeping them moving in the pan. Tip into a small bowl.
    5. Place the pan back on the heat, turn the heat down to medium-low and drizzle in 1 tablespoon of oil, add the salmon fillets, skin-side down, then cover and cook for 5 minutes.
    6. Peel and finely grate the ginger. Trim and finely slice the spring onions and add the whites to a bowl with most of the ginger. Add the remaining soy sauce, honey and the juice from 1 lime, then mix well to make a glaze.
    7. Pour over the salmon, turning to coat, then cook with the lid off for a further 2 to 3 minutes, or until beautifully glazed and just cooked through.
    8. Drain the rice and tip back into the pan with the broccoli and ginger. Squeeze in the juice from the remaining lime half, season to taste and stir.
    9. Divide the rice and salmon between your plates, spooning over any extra glaze from the pan. Drain and add the quick pickle, then serve scattered with the toasted sesame seeds and remaining spring onion.
See details


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