SQUEEZE LIGHT RECIPES

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OYSTER RECIPES | BBC GOOD FOOD



Oyster recipes | BBC Good Food image

Make the most of sensational seafood with our best oyster recipes. Serve them for a special starter or a sophisticated dinner party sharing dish.

Provided by Good Food team

Number Of Ingredients 1

SIU MAI (烧卖) - CHINESE FAMILY RECIPES | MADE WITH LAU



Siu Mai (烧卖) - Chinese Family Recipes | Made With Lau image

Learn how to make this iconic dim sum dish right at home!

Provided by Made With Lau

Total Time 260 minutes

Prep Time 240 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 16

20 pieces siu mai wrappers
8 oz pork shoulder butt
4 oz shrimp
4 pieces dried shiitake mushroom
0.5 oz carrot
1 tbsp light soy sauce
2 tbsp oyster sauce
0.5 tsp salt
2 tsp sugar
2 tbsp cornstarch
0.5 tsp baking soda
2 tbsp water
0.5 tsp white pepper
1 tsp chicken bouillon
1 tbsp sesame oil
1 tsp olive oil

Steps:

  • We'll be mincing and preparing:
  • In a bowl, we'll mix:
  • We'll be creating our siu mai fillings in a few steps:
  • This is a lot easier to conceptualize by watching our video (and also much easier with practice), but here are the steps to stuff and fold the dumplings:
  • Fill a steamer with about 2 cups of water. Lay out the siu mai on a steamer rack (with holes on the tray) so they're not touching.

More about "squeeze light recipes"

SMOKED SALMON SALAD RECIPE | JAMIE OLIVER FISH RECIPES
Soft, creamy and crunchy meet sweet and tangy – this avocado salad really does have it all
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 439 calories per serving
    1. Heat a griddle pan until it is screaming hot – this will take about 5 minutes. Meanwhile, cut the ciabatta in half lengthways, then cut into four equal-sized pieces, about 10–12cm/4–5 inches square.
    2. Place the sliced avocado in a bowl and squeeze over some lemon juice to stop it from discolouring. Using a speed peeler or potato peeler, slice the cucumber into long, thin strips on top of the avocado. Add the herbs and cress.
    3. Lightly toast the seeds in a dry pan on a medium to low heat, and place to one side to cool. Squeeze a tablespoon of juice out of the blood orange into a bowl, and add 3 tablespoons of extra virgin olive oil. Season it well and give it a mix.
    4. Griddle your ciabatta squares in the griddle pan, charring both sides. Once they are nicely toasted, drizzle with a little of the dressing and put to one side. Place a square of ciabatta on each of four plates, then top each with a quarter of the smoked salmon.
    5. Drizzle 1 tablespoon of the dressing over the salad and very gently mix with your fingertips. If you feel it needs more dressing, add a little extra, but try not to go overboard – you want it to be very light. Top the smoked salmon with the salad. Finish your delicious starter with a sprinkling of toasted seeds, using half a tablespoon per plate, and garnish with a wedge of blood orange.
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ROASTED SALMON & VEG TRAYBAKE | FISH RECIPES | JAMIE ...
Wonderfully simple to knock together, this is the kind of dish you can make from memory again and again. The clean, light flavours are a joy to eat, and the basil & mustard yoghurt adds an extra punch of delicious flavour.
From jamieoliver.com
Total Time 20 minutes
Calories 431 calories per serving
    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Scrub the potatoes clean, halving any larger ones, then cook in a pan of boiling salted water over a medium-high heat for 10 to 12 minutes, or until cooked through.
    3. Trim the green beans and add to the pan for the final 2 minutes. Pick the basil leaves.
    4. Drain the veg and tip into a large bowl. Halve and add the tomatoes, then destone and add the olives along with half the basil leaves.
    5. Add ½ a tablespoon of olive oil, toss together and tip into a roasting tray. Shake into an even layer and season with sea salt and black pepper.
    6. Place the salmon fillets into the bowl, add ½ a tablespoon of olive oil, and squeeze in the juice of ½ a lemon. Season lightly and toss to coat.
    7. Lay the salmon fillets on top of the vegetables, skin-side up. Slice off 4 rounds of lemon and lay on top of the fillets, then roast for 10 minutes, or until cooked through.
    8. To make the basil & mustard yoghurt, bash the remaining basil leaves in a pestle and mortar with a pinch of sea salt. Peel and add the garlic and bash again.
    9. Scrape the mixture into a bowl and add the mustard, 4 tablespoons of Greek yoghurt and the remaining lemon juice. Add 1 tablespoon of extra virgin olive oil, mix well, season to taste and serve with the salmon traybake.
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MARY BERRY'S LIGHT RASPBERRY MOUSSE RECIPE - BBC FOOD
Mary's rasperry mousse is so light, soft and full of flavour – close your eyes and you could be in a veg patch of raspberries on a summer’s day!
From bbc.co.uk
Reviews 3.3
Cuisine French
  • Decorate with raspberries and serve straight from the fridge.
See details


ROASTED SALMON & VEG TRAYBAKE | FISH RECIPES | JAMIE ...
Wonderfully simple to knock together, this is the kind of dish you can make from memory again and again. The clean, light flavours are a joy to eat, and the basil & mustard yoghurt adds an extra punch of delicious flavour.
From jamieoliver.com
Total Time 20 minutes
Calories 431 calories per serving
    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Scrub the potatoes clean, halving any larger ones, then cook in a pan of boiling salted water over a medium-high heat for 10 to 12 minutes, or until cooked through.
    3. Trim the green beans and add to the pan for the final 2 minutes. Pick the basil leaves.
    4. Drain the veg and tip into a large bowl. Halve and add the tomatoes, then destone and add the olives along with half the basil leaves.
    5. Add ½ a tablespoon of olive oil, toss together and tip into a roasting tray. Shake into an even layer and season with sea salt and black pepper.
    6. Place the salmon fillets into the bowl, add ½ a tablespoon of olive oil, and squeeze in the juice of ½ a lemon. Season lightly and toss to coat.
    7. Lay the salmon fillets on top of the vegetables, skin-side up. Slice off 4 rounds of lemon and lay on top of the fillets, then roast for 10 minutes, or until cooked through.
    8. To make the basil & mustard yoghurt, bash the remaining basil leaves in a pestle and mortar with a pinch of sea salt. Peel and add the garlic and bash again.
    9. Scrape the mixture into a bowl and add the mustard, 4 tablespoons of Greek yoghurt and the remaining lemon juice. Add 1 tablespoon of extra virgin olive oil, mix well, season to taste and serve with the salmon traybake.
See details


MARY BERRY'S LIGHT RASPBERRY MOUSSE RECIPE - BBC FOOD
Mary's rasperry mousse is so light, soft and full of flavour – close your eyes and you could be in a veg patch of raspberries on a summer’s day!
From bbc.co.uk
Reviews 3.3
Cuisine French
  • Decorate with raspberries and serve straight from the fridge.
See details


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