Sautéed
over moderate heat with butter or olive oil, they almost melt in your mouth.
Not exact matches
Season
with salt and pepper, cover and cook
over moderate heat until the kale is tender, about 5 minutes.
Cook the onion
with salt to taste in 1 tablespoon oil in a large heavy skillet
over moderate heat, stirring occasionally, until golden, about 10 minutes; then cool.
Lightly brush both sides of the bread
with oil, then grill
over moderate heat until lightly charred on the bottom, about 1 minute.
In another saucepan, sauté the diced carrots
with 2 tbsp olive oil and the remaining tsp of salt
over moderate - high
heat until golden.
Toss
with tongs
over moderate heat until onion mixture is incorporated.
Transfer onions
with a slotted spoon to a large bowl, then add 3 tablespoons oil to skillet and cook bell peppers
with 1/4 teaspoon salt
over moderate heat, stirring occasionally, until softened, about 10 minutes.
Cut the chicken breast in half, cover
with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all
over,
heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a
moderate high
heat slightly sear the chicken then finish cooking on a medium
heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning
over the glaze, return the pan to the
heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left
over cooking juices, take of the
heat immediately, top your sticky sweet glazed chicken
with the salsa and finish off
with a drizzle of the coconut dressing.
Set skillet
with sauce
over moderate heat and simmer until reduced by half, about 5 minutes.
Sprinkle each pancake
with 1 tablespoon of the toasted coconut and cook
over moderate heat, flipping once, about 1 1/2 minutes per side.
Heat oil with 3 kernels in a 3 - quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels
Heat oil
with 3 kernels in a 3 - quart heavy saucepan, covered,
over moderate heat until 1 or 2 kernels
heat until 1 or 2 kernels pop.
Next, put 5 fl oz (150 ml) of cold water in a medium saucepan, together
with the pieces of butter, then place the saucepan
over a
moderate heat and stir
with a wooden spoon.
In a large saucepan, melt the butter
with the olive oil
over a
moderate heat.
Add the zucchini, onion and garlic, season
with salt and cook
over moderate heat, stirring occasionally, until just softened, about 10 minutes.
In a saucepan, combine 1/2 cup of the water
with 3/4 cup of the sugar and stir
over moderate heat until dissolved, 2 minutes.
Cook the onion
with salt to taste in 1 tablespoon oil in a large heavy skillet
over moderate heat, stirring occasionally, until golden, about 10 minutes; then cool.
As
with garlic, browning shallots
over high
heat will make them bitter; use low to
moderate heat to soften and caramelize.