Prepare the shells: remove the shell (the fishmonger can do it) and wash the shell meat under a stream of cold water.
Clean them of the "black bag". The orange part is edible, but not everyone likes it, so it can be removed. I keep it, it's tasty. Dry them with a paper towel. Peel and finely chop the onion and garlic.
Finely chop the ginger. In a pan or wok, heat 2 tablespoons oil.
Fry the garlic, onion and ginger. Put the shells, salt and pepper. You skip them, turning them a few times. Add the light soy sauce, sesame oil and cook for about 5 minutes.
Serve as an appetizer or in a complete dish, you can accompany them with natural rice or Chinese noodles.
Saint Jacques shells with garlic, ginger and soy sauce - Recipes
The soup season is open.
Here is a classic pumpkin soup with potatoes, leeks and carrots garnished with sunflower seeds and poppy seeds and sliced almonds fried with garlic, ginger and soy sauce.
If you do not put sour cream, it is perfect for the fasting period.
Poppy seeds decorate beautifully but are not indispensable - you can avoid them.
Butternut = a variety of pumpkin but much more fragrant and creamy & # 8230
700 g of butternut squash
1 celery stalk
1 leek 'white part
a chicken cube
1 bay leaf, dried thyme
100 g of sour cream
For the gasket:
2 tablespoons sunflower seeds
1 tablespoon poppy seeds
2 tablespoons sliced almonds
2 small cloves of garlic
1 tablespoon two dark soybeans
2 thin slices of ginger with the peel
1 tablespoon olive oil
Decor: grated cheese, seeds
Method of preparation:
The zucchini is emptied of seeds and ribs, peeled and cut into medium squares.
Peel the potatoes, leeks and carrots.
Cut into pieces and put the vegetables to boil with the bay leaf, dried thyme and the chicken kub in a miracle pot in a large amount of water for 25-30 minutes.
Strain everything, keeping the water in which it boiled.
Remove the bay leaf and thyme and mix the vegetables, adding water gradually until a cream is obtained.
Add sour cream and cook for another 5 minutes.
Heat the oil in a small pan. Fry the garlic and ginger after chopping them. Add the seeds and almonds and return with the paprika and pepper.
Add the soy sauce, return and stir.
You can decorate the soup with this garnish or you can incorporate it and mix it in the soup.
Decorate with grated cheese and seeds.
Sunday, November 18, 2018
Rice with vegetables / BiryaniToday I invite you to the Sultanate of Oman because it is a national holiday.
Sultanate of Oman celebrates National Day on November 18, which is the birthday of Sultan Qaboos bin Said al-Said
Qaboos ascended the throne on July 23, 1970 after his father was ousted in a palace coup in order to end the country's isolation and use his oil revenues for modernization and development, moving to Muscat (the capital). .
/> 350 g of brown rice
1 large clove of garlic
2 thin slices of fresh ginger with the peel
1 teaspoon of cinnamon, one of turmeric and one of cumin powder
& # 189 teaspoon pepper, & # 189 teaspoon paprika
/> 2 capsules of green cardamom
1 finely chopped onion
& # 189 ardel cut the pieces
3 small carrots cut into small pieces
600 ml of boiled water
250 g green peas (fresh or frozen)
2 tablespoons olive oil
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Shrimp and cheese pies
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Truffles with crayfish and shrimp
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Easter Recipes (2015)
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When Greece comes to us
There is no holiday in Greece if you do not eat octopus at least once. In fact, throughout the Mediterranean basin and beyond, octopuses are in high demand. And even if we do not enjoy such a thing in the Black Sea, fresh or frozen octopus began to be found daily in stores in the country. So now we can enjoy a Greek meal at home.
The first thing you need to know about the octopus is that it has very strong meat, so before any culinary operation, it must go through a process of tenderization. After you buy it from the store, especially if it is fresh, it must be beaten well with a hammer by schnitzels. How frozen it is a little younger due to the thermal process it went through, but it wouldn't hurt to give it a couple of them too.
The next step is boiling. At 2-3 kg of octopus should be kept to boil for about two and a half hours. It is boiled in plain water because it already has flavor, you don't have to add anything to the water.
Once the meat is cooked, it can be served in a bunch of ways. Of course, and I like it, grilled, is the option you can't go wrong with. Or the tentacles can be cut into pieces and put on the skewer with various vegetables.
Another delicious option is to make a glaze. It is made from orange juice, honey and thyme. Stir and bring to a boil to reduce, becoming a delicious syrup. Spread with the brush on the octopus taken from the grill.
It can also be cooked and stewed in wine sauce with basic fish and garlic soup, plus olive oil. After a few minutes, remove from the heat and add chopped parsley.
As a combination of garnishes, the octopus goes well with rice or linen, Mediterranean style, from North Africa.
We can also make octopus carpacio. As soon as you take it out of the boil, put the tentacles superimposed in a cake form, pressed as well as possible between them and give the form to the refrigerator for 24 hours. Then remove the octopus roll from the mold and slice thinly with the sausage slicer. It comes out an excellent carpaccio. Or you can make octopus meatballs, with garlic and served with mustard vinaigrette that also has diced cucumbers in brine and parsley. It is made exactly the same as the turkey meatball, but the vegetables are no longer added, because you already taste like octopus.
The octopus head can be cut joulien and used in simple pasta, for example, or it can be stuffed. You can put squid, shrimp, vegetables, various ingredients to taste. They can be left as is or they can be put in a tomato sauce, like the one for the ostropel. It can be put on a bed of rice or served plain, cooked.
Ingredients for the surf and turf recipe, Saint Jacques shells and beef steak
- For shells (surf):
- 6 scallops / scallops
- 1 tablespoon butter
- 1 cup white wine
- 1 lemon preserved in brine
- 1 tablespoon orange jam
- & frac12 teaspoon cayenne chilli powder
- For beef steak:
- 2 beef medallions (500 g)
- & frac12 teaspoon butter
- 1 teaspoon thyme
- A little soy sauce
- For the natural potato garnish:
- 500 g potatoes
How do we prepare the surf and turf recipe, Saint Jacques shells and beef steak?
I heated butter in a small pan and browned the shells in it, on both sides.
I crushed the pickled lemon, peeled everything. I mixed it with wine, jam and chilli powder. I poured this maglavais over the fried shells. I lowered the heat and let them simmer.
I pulled the beef medallions with a batter with the snail beater, then I rubbed them with a little thyme and soy sauce. In a grill pan I heated very little butter, then I roasted the meat over high heat, measuring with a stopwatch: 30 seconds on one side, 30 seconds on the other side 2 minutes half on one side 2 minutes half on the other. No more, otherwise the steak becomes hard.
I boiled the diced potatoes and served them with butter and parsley. A good steak should not need who knows what garnishes and spices & ndash has its taste.
The average grade given by the jury for this recipe is 8.50.
Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Surf and turf, Saint Jacques shells and beef steak
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Sos de unt Ingrediente: 50 g făină 25 g unt 2 ceşti bulion de peşte zeamă de lămîie piper Pentru dres : 2 gălbehuşuri 100 g unt Mod de preparare: Pregătim un rîntaş alb, fierbinte. Stingem cu bulion de peşte clocotit. Lăsăm să scadă sosul pînă se îngroaşă ca o smîntînă, strecurăm, dregem cu [&hellip]
Scoici Saint Jacques cu usturoi, ghimbir si sos de soia - Rețete
Va trebuiesc Scoici Saint-Jacques proaspete cu tot cu cochilie.
Resultatul este délicios, am congelat o parte, practic de-ncalzit cand venim seara de la serviciu.
La Saint Jacques se deschide scoica folosind un cutit cu lama plata si dura. Pentru a scoate scoica din cochilie, se deschide si se taie carnea cu grija, apoi se pune intr-un bol. Se indeparteaza apoi „sacul negru”. Partea portocalie numita „coral” este comestibila (eu o pastrez este foarte buna) , dar nu este pe gustul tuturor, asa ca se poate scoate, cu tot cu muschiul de care este legata.
Spalati cu atentie scoicile curatate, in apa rece si stergeti-le inainte de a le gati. Jumatatile de cochilii se pot refolosi fiind rezistente la cuptor se pot face aperitive bogate umpland aceste cochilii.
20 scoici Saint-Jacques proaspete
10 creveti roz cruzi (sau cumparati gata fierti de la pescarie )
400 g de ciuperci
2 cepe salota
1 white onion
1 clove of garlic
25 cl de smantana
80 g butter
1 tablespoon flour
20 cl de cidru normand
6 linguri pesmet
10 cochilii de Saint-Jaques
Deschideti , spalati si curatati nucile de Saint-Jacques.
Pastrati 10 cochilii bine spalate. Prajiti-le rapid pe toate partile intr-un pic de unt. Puneti sare, piper si paprika. Scoateti si rezervati.
Curatati crevetii si reveniti-i rapid in aceeasi tigaie intr-un pic de unt. Puneti sare, piper si paprika peste creveti.
Incalziti cuptorul la 240°C.
Depuneti in fiecare cochilie 2 nuci de Saint-Jacques si un crevete.
Acoperiti-le bine cu sos, presarati pesmet deasupra si puneti untul ramas taiat bucatele.
Marți, 24 ianuarie 2017
Crochete japoneze de cartofi (KOROKKE)
Ingredient: pentru 4 persoane
500 g ce cartofi
120 g de carne de porc tocata (sau vita)
150 g de pesmet
Method of preparation:
Spalati si fierbeti cartofii intregi in apa cu sare.
Curati-i si transformati-i in piure.
Tocati ceapa marunt.
Amestecati carnea tocata, cu piureul de cartofi si ceapa tocata.
Puneti sare si piper.
Din compoziţia de carne, se formează bile ca pentru chiftele.
Se dau la rece timp de 30 de minute.
Bateti oul si adaugati 2 linguri de apa calduta, sare si piper.
Se pun cateva linguri de ulei la-ncins.
Scoateti crochetele , se trec prin ou bătut şi prin pesmet şi se prăjesc cateva minute pe fiecare parte .
Scoateti crochetele pe hartie absorbanta.
Se acompaniaza cu sos Tonkastu (sos dulce sarat : 2 linguri de sos Worcestershire 1 lingura sos de peste , 2 linguri de ketchup, 1 lingurita. de zahar ).
Le puteti gasi peste tot in Japonia.
Cel mai bine este sa le cumparati acolo unde este coada- nu veti fi dezamagiti
Legume cu susan si sos de soia
Stiu ca nu prea-mi fac “datoria” fata de cei care tin post si fata de vegetarieni. Incerc sa fac acest lucru la televizor, in emisiunile de la Kanal D, dar pe blog am cam ramas dator. De aceea va propun astazi o reteta deosebita, simpla si rapida, cu care vreau sa-mi mai spal din “pacate”.
Amount: 2 portii
Preparation time: Ten minutes
Cooking time: 8 minute
2 linguri de ulei de arahide
4 catei de usturoi, feliati subtire
2-3 cm bucata de ghimbir proaspat, taiat felii subtiri si apoi julienne
10 cm bucata de castravete, curatat de seminte si taiat fasiute
1 morcov, curatat, taiat bucati de 5 cm lungime, feliat si taiat julienne
1 ardei gras verde, curatat si taiat julienne
1 ardei gras rosu, sau galben, curata si taiat julienne
4 cepe verzi, taiate bucati de 5 cm lungime si apoi taiate julienne
50 g muguri de fasole din cutie, bine scursi
2 linguri de sos de soia light
1 lingura de sos hoisin
2 lingurite de zahar brun
2 lingurite de pasta de ardei iute
2 lingurite de suc de lamaie, proaspat stors
1 lingurita de ulei brun de susan
1 lingura de seminte de susan
Se incinge un wok, se adauga uleiul si se inclina vasul ca sa se intinda uniform. Cand este incins se adauga usturoiul si ghimbirul si se prajesc la foc iute, amestecand continuu, timp de 1 minut.
Intre timp, intr-o tigaita, se prajesc uscat semintele de susan 20-30 de secunde, la foc mic-mediu, fara ulei. Cand incep sa se rumeneasca, se ia tigaia de pe foc.
Se adauga morcovii, castravetele si ardeii grasi si se continua 3-4 minute, pana ce legumele sunt fragede, dar se pastreaza inca crocante.
Intre timp se amesteca sosul de soia cu sos hoisin, suc de lamaie, zahar si pasta de ardei iute. Se toarna mixtura in wok si se amesteca. Se adauga ceapa verde, mugurii de fasole si uleiul brun de susan si se amesteca din nou.
Se servesc legumele imediat, presarate cu seminte de susan.
Sos Hoisin se gaseste in unele supermarketuri, in magazinele de delicatese sau de produse asiatice, in magazinele alimentare chinezesti din Dragonul Rosu 1 si 2 si online.