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Added on the 07/12/2010 16:44:25 - Copyright : Atelier des Chefs UK
To see the full recipe visit http://www.atelierdeschefs.co.uk/en/recipe/10235-stuffed-breast-of-guinea-fowl-with-sundried-tomatoes-ricotta-and-fresh-herbs.php
To see the full recipe visit http://www.atelierdeschefs.co.uk/en/recipe/10613-verrine-of-tiger-prawns-with-avocado-chilli-and-crisp-pancetta.php
Properly chopped fresh herbs will keep for longer in the fridge. For the basil: pick the leaves from the stalk and arrange in a pile. Roll the leaves up and then slice through from the tip of the knife to the back. Cutting them this way should prevent the egdes from discolouring. For the chives: slice through the chives, using your fingers to guide the knife. For the parsley: pick the leaves from the stalks. Using the same action (from the tip to the back of the knife) to roughly chop the leaves. Switch to an up and down rocking motion and chop finely.
To see the full recipe visit http://www.atelierdeschefs.co.uk/en/recipe/12545-devilled-king-prawns-with-a-lime-mayonnaise-and-mizuna-salad.php
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