Salads
-Salad of Atlantic Trout
-Waldorf Salad
-Nashi Lamb salad with Orange 
-Mustard Dressing
-
Sung Choi Bao with Nashi
-Chinese Roast Duck Salad
-with Nashi

Mains
-Roast Loin of Pork
-Veal Cutlets with Nashi 

-Pizza with Nashi, Prosciutto, --Blue Cheese and Caramelized -Onion

-Asian Salad with Nashi & ---Chinese Char Siu Pork
-Hot & Sour Chicken Nashi
-Stir-fry

-Gnocchi with Nashi & Walnuts 
-Chicken, Nashi & Walnut Stirfry
 

Desserts
-Blueberry Nashi Pancakes

-Caramelised Nashi Tart
-Nashi Compote

-Sticky Nashi Puddings
-Nashi & Almond Tart

-Nashi Pannacotta
-Nashi & Fig Crumble
-Maple Baked Nashi with Choc -Buttons
-Nashi Fritters with Palm Sugar

Other
-Bircher Muesli
-Walnut and Nashi Muffins
-Lime & Mint Cooler
-& Nashi Lassi
-Nashi Chutney
 

asdasdSalad of Atlantic Trout with crisp Nashi and asdasdAsian flavours
asdasd

Salad of Atlantic Trout
with Crisp Nashi and
Asian Flavours

500g Atlantic trout fillet
1 cup white wine
2 shallots
12 peppercorns
2 bay leaf
2 bunches new
season asparagus
100g snow peas
100g green beans
4 nashi, finely sliced
1 cup coriander, basil
and mint leaves
1 cup watercress leaves
Dressing
4 tbs fresh lime juice
3 tbs olive oil
1 tbs sesame seed oil
1 tbs soy sauce
1 tbs crushed ginger
1 clove garlic, crushed
1 red chilli, deseeded and
sliced
1 tbs palm sugar


To poach the trout, bring 6 cups of water to the boil in a deep pan. Add wine, shallots, pepper and bayleaf and cook for 5 minutes. Remove from heat, add fish and allow to stand covered for 15 minutes . Remove fish and break into large pieces.Lightly steam
the asparagus, snow peas and beans until just cooked.

Assemble the herbs and salad leaves in a large bowl with the asparagus, snow peas and beans. Top with trout and crisp nashi slices. Pour over dressing and garnish with deep fried shallots.

Serve immediately.

Serves 4.