| Description |
1 online resource (streaming video file) (30 min.) ; 157966406 bytes |
| Summary |
This week, Poh is singing about the glory of the not-so-humble almond. After she makes some Sujee biscuits using almond meal instead of the traditional semolina, it gets her thinking about using almonds in other recipes and finding out a bit more about them.First stop is Judith McBain who is an almond grower. Judith's heritage varieties tingle Poh's taste buds with their sweetness and crunch. But it's the green almonds, an ingredient common in Middle Eastern cuisine, that gets Poh excited and she takes a bag home to experiment with. Back in the kitchen with French chef Emmanuel Mollois, Poh has really outdone herself by developing four quite different recipes using almonds. Her experiments with the green almonds result in a simple but refreshing almond milk drink, and a crunchy dish using the almonds with wild rice. Using Chinese almond powder made from apricot kernels (a relative of almonds) Poh makes an almond and lime panacotta, and using amaretto, an almond liqueur, her cocktail 'Kiss of a Concubine' is an absolute stunner. Emmanuel on the other hand has meticulously crafted his recipe - Salmon with Almond Milk and Buckwheat Tuiles. After spending an hour and a half on the phone to a chef friend in Paris, he has adapted an old 14th century French recipe for almond milk to complement the salmon. Emmanuel even adds a cheeky touch by plating up his almond milk in a cute jar with a straw!= |
| Event |
Broadcast 2010-02-24 at 18:30:00 |
| Notes |
Classification: G |
| Subject |
Cooking (Almonds)
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Cooking (Fish)
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Cooking (Limes)
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Recipes.
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Television cooking shows.
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France.
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| Form |
Streaming video
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| Author |
Mollois, Emmanuel, contributor
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Yeow, Poh Ling, host
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