BRAZIL page 104
black pepper
For the dressing:
% cup mayonnaise
3 tablespoons plain yogurt
2 tablespoons distilled white
vinegar
The dressing: Mix mayon-
naise, yogurt and the vinegar to-
gether in a small bowl. Set aside.
Put the unpeeled yam in a
large saucepan. Cover with wa-
ter and bring to a boil. Cook for
20-25 min., until tender when
tested with a knife.
Drain and when just cool
enough to handle, peel and chop
the yam into 1/2 inch cubes.
Put the warm yam into a large
mixing bowl and pour over the
dressing mixing well to ensure
the yam is thoroughly coated.
Add the pickles, eggs, toma-
toes, scallions, celery, chives, salt,
pepper and paprika and mix well.
Transfer to a serving bowl.
Cover with plastic wrap and chill
in the refrigerator for 1 hour. Mix
well before serving.
RED SNAPPER WITH
COCONUT
SERVES 6
1% lb. red snapper fillets, skinned
juice of 1 lime
salt and fresh black pepper
2 onions, thinly sliced
2 tablespoons olive oil
4 scallions, trimmed and chopped
2 garlic cloves, crushed
1 fresh chili, seeded and minced
1 can (16 oz.) tomatoes, drained
and chopped
3 tablespoons minced fresh
parsley
2% cups coconut milk
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HEART OF PALM SALAD
SERVES 6
Zip
1 can hearts of palm, drained
2 firm ripe avocados
2 firm ripe mangoes, peeled and
thinly sliced
juice from 1/2 lime
1/4 head iceberg lettuce, thinly
shredded
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Put the fillets in a glass or chi-
na dish. Pour over the lime juice,
add 1 teaspoon of salt and half
the sliced onions. Mix the ingre-
dients together and set aside for
30 minutes.
Heat the oil in a large heavy
bottomed skillet, add the re-
maining onion and saute for 5
min. over medium heat. Add the
garlic and chili and cook for 2
min., stirring constantly.
Add the tomatoes and cook for
a further 5 minutes.
Lay the fish fillets in the pan
and spoon over the tomato sauce.
Sprinkle over the parsley. Sea-
son to taste with salt and black
pepper. Pour over the coconut
milk and bring to a boil. Lower
heat cover pan and simmer for 15
min.
Taste and adjust the season-
ing. Transfer to a warmed serv-
ing platter. Serve immediately.
AD194
Dressing:
1 teaspoon dry mustard
1 teaspoon sugar
1 tablespoon mango chutney
2 tablespoons fresh lime juice
1/3 cup olive oil
salt and pepper
Make the dressing. Mix the
mustard and sugar together in a
mixing bowl. Add the chutney
and the lime juice then, using a
ballon whip, gradually beat in the
olive oil. Season with salt and
pepper to taste, and pour through
a strainer into a bowl, to remove.
any large pieces of mango.
Cut 6 large hearts of palm into
approximately 1 inch slices and
re-form them individually on
serving plates to represent palm
trunks. Chop the remaining
smaller palm heart into thinner
slices, these will be the coconuts-
and set aside.
Peel and thinly slice the avo-
cados. Arrange alternates slices
of mango and avocado at the top
of each palm of heart trunk to
make the palm leaves and add
the remaining sliced palm hear
for the coconuts. Pour the lime
juice over the avocado slices to
prevent them from discoloring.
Sprinkle a little shredded let-
tuce along the bottom of each
plate for the grass and serve with
the dressing passed separately.
CHICKEN CONSOMME
WITH PEPPERS
SERVES 8
2 scallions, trimmed and finely
sliced
1 green pepper, seeded and finely
sliced
1 sweet red pepper, seeded and
finely sliced
dash of dry sherry
For the stock:
3% lb broiler-fryer
1 large onion - chopped
2 carrots, chopped
1 celery stalk, chopped
1/2 sweet red pepper, seeded and
chopped
1 tomato, chopped
1 teaspoon salt
1 teaspoon sugar
1 teaspoon whole black pepper
First make the stock. Wash
the chicken, then place it in a
large saucepan. Add the onion,
carrots, celery, sweet red pepper,
tomato, salt, sugar and black
pepper. Pour over enough cold
water to cover (about 12 cups)
and bring to boil over medium
heat. Boil for 10 min., skimming
off any foam that rises to the sur-
face.
Lower the heat, cover the pan
and simmer for 3 hours. Drain
the stock into a bowl with plastic
wrap and refrigerate overnight.
Remove the fat from surface of
the stock, then strain the stock
into a saucepan.
Heat the stock until just sim-
mering, then add the scallions,
green and sweet red peppers.
Cook the soup for 4 minutes.
To serve, ladle into warmed
soup bowls and add a dash of
sherry to each bowl.
C