Recipe: Grilled Fish With Lemon Sauce
You'll need:
2 portions white fish (150g)
2 tbsp olive oil
12 asparagus shoots
2 cauliflower florets
1/2 cup capsicum (red and green), chopped
1 small onion, chopped
Salt and pepper to taste
Method:
1. Drizzle olive oil on fish. Marinate with salt and pepper and grill.
2. Heat oil in pan. Saute the cauliflower, red and green capsicum and onion. Blanch the asparagus.
3. Arrange fish and vegetables on a plate.
4. Drizzle lemon sauce on the grilled fish or at the side of the plate.
5. Garnish with a slice of lemon and spring onions.
For Lemon Sauce
2 lemons, juiced
1 tbsp custard powder
1 tsp sugar
1/4 tsp salt
Method:
1. In a saucepan, heat the lemon juice with sugar and salt.
2. Dissolve the custard powder with 2 tablespoons of water and add to pan.
3. Stir continuously until mixed thoroughly.
Nutrition content per serving: energy: 438 kcal, carbohydrates: 19.5g, protein: 29.2g, fat: 27g, cholesterol: 97mg, dietary fibre: 3.3g
Showing posts with label Western Recipes. Show all posts
Showing posts with label Western Recipes. Show all posts
Pastiera Neopolitana recipe
Pastiera Neopolitana recipe
Ingredients
For the pastry
12oz/350g plain flour
8oz/225g unsalted butter
3½ox/100g icing sugar
3 egg yolks
For the filling
10oz/300g farro
2 pints/1 litre full fat milk
1 vanilla pod
1 cinnamon stick
A few pieces of lemon zest
7oz/200g caster sugar
3 whole eggs
5oz/150g candied fruit
7oz/200g ricotta
1½ fl oz/50ml orange flower water
In a blender pulse chop the flour, butter and icing sugar until it resembles breadcrumbs. Add the egg yolks and pulse a little more, turn out the pastry, and then knead very briefly to bring it together.
Wrap in cling film and chill for a couple of hours. Soak the farro in water for a few hours.
Boil the farro in the milk with the vanilla, cinnamon and lemon zest and half the sugar. It will take about 40 minutes to go soft (depending on how long it was soaked for). You may need to add more milk if it reduces too much. When soft, drain off excess liquid and set aside to cool.
Preheat the oven to 320F/160C/Gas 3. Roll out two thirds of the pastry and push it into the tart shell. Spike the base a few times with a fork and put in the freezer for 10 minutes. Bake until light brown.
Using an electric whisk, whisk the eggs with the remaining sugar fast for five minutes. Stir in the ricotta, candied peel and orange flower water. Add the farro and stir to combine. Pour into the baked tart shell.
Roll out the remainder of the pastry, cut it into strips and then lay on top in a lattice shape. Bake for a further 45 minutes, until light brown and firm to the touch.
By Stevie Parle
Ingredients
For the pastry
12oz/350g plain flour
8oz/225g unsalted butter
3½ox/100g icing sugar
3 egg yolks
For the filling
10oz/300g farro
2 pints/1 litre full fat milk
1 vanilla pod
1 cinnamon stick
A few pieces of lemon zest
7oz/200g caster sugar
3 whole eggs
5oz/150g candied fruit
7oz/200g ricotta
1½ fl oz/50ml orange flower water
In a blender pulse chop the flour, butter and icing sugar until it resembles breadcrumbs. Add the egg yolks and pulse a little more, turn out the pastry, and then knead very briefly to bring it together.
Wrap in cling film and chill for a couple of hours. Soak the farro in water for a few hours.
Boil the farro in the milk with the vanilla, cinnamon and lemon zest and half the sugar. It will take about 40 minutes to go soft (depending on how long it was soaked for). You may need to add more milk if it reduces too much. When soft, drain off excess liquid and set aside to cool.
Preheat the oven to 320F/160C/Gas 3. Roll out two thirds of the pastry and push it into the tart shell. Spike the base a few times with a fork and put in the freezer for 10 minutes. Bake until light brown.
Using an electric whisk, whisk the eggs with the remaining sugar fast for five minutes. Stir in the ricotta, candied peel and orange flower water. Add the farro and stir to combine. Pour into the baked tart shell.
Roll out the remainder of the pastry, cut it into strips and then lay on top in a lattice shape. Bake for a further 45 minutes, until light brown and firm to the touch.
By Stevie Parle
Chicken Vegetable Medley Recipe
Chicken Vegetable Medley Recipe
Serving Size : 6
Ingredients
6 boneless skinless chicken breast halves
4 tablespoons olive or vegetable oil -- divided
8 ounces fresh mushrooms -- sliced
4 cloves garlic -- minced
3 tomatoes -- chopped
2 medium eggplants -- peeled and diced
2 large green bell peppers -- diced
2 medium zucchini -- diced
1 large onion -- diced
1 8 oz. can tomato sauce
1 bay leaf
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon salt -- optional
1/4 teaspoon pepper
Methods
In large skillet or Dutch oven over medium heat, brown chicken in 1 tablespoon oil; set chicken aside. Add remaining oil to skillet; saute mushrooms, garlic, tomatoes, eggplant, green bell pepper, zucchini, and onion
for 10 to 15 minutes, or until vegetables are tender. Add remaining ingredients; bring to a boil. Return chicken to skillet. Reduce heat; cover and simmer for 30 to 40 minutes, or until juices run clear. Remove bay leaf
before serving.
Serving Size : 6
Ingredients
6 boneless skinless chicken breast halves
4 tablespoons olive or vegetable oil -- divided
8 ounces fresh mushrooms -- sliced
4 cloves garlic -- minced
3 tomatoes -- chopped
2 medium eggplants -- peeled and diced
2 large green bell peppers -- diced
2 medium zucchini -- diced
1 large onion -- diced
1 8 oz. can tomato sauce
1 bay leaf
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon salt -- optional
1/4 teaspoon pepper
Methods
In large skillet or Dutch oven over medium heat, brown chicken in 1 tablespoon oil; set chicken aside. Add remaining oil to skillet; saute mushrooms, garlic, tomatoes, eggplant, green bell pepper, zucchini, and onion
for 10 to 15 minutes, or until vegetables are tender. Add remaining ingredients; bring to a boil. Return chicken to skillet. Reduce heat; cover and simmer for 30 to 40 minutes, or until juices run clear. Remove bay leaf
before serving.
Baked Potato Soup Recipe
Baked Potato Soup Recipe
Ingredients
2 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onion
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half
Garnish:
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped (green part only)
Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool. As potatoes cool prepare soup by melting butter in a large saucepan, and sauté onion until light brown.
Add the flour to the onions and stir to make a roux. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes. Cut potatoes in half lengthwise and scoop out contents with a large spoon.
Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.
Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings.
Serves 6 to 8
Cook it and Enjoy!
2 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onion
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half
Garnish:
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped (green part only)
Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool. As potatoes cool prepare soup by melting butter in a large saucepan, and sauté onion until light brown.
Add the flour to the onions and stir to make a roux. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes. Cut potatoes in half lengthwise and scoop out contents with a large spoon.
Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.
Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings.
Serves 6 to 8
Cook it and Enjoy!
Roast Chicken with Garlic Sauce Recipe
Roast Chicken with Garlic Sauce Recipe
Ingredients
1 free-range chicken, 1.5kg, with livers
a few sprigs each of thyme and rosemary
a few generous knobs of butter
For the stuffing
60g butter
1 medium onion, peeled and
finely chopped
100g chicken livers, chopped
2 tsp thyme leaves
80-100g fresh white breadcrumbs
2 tbsp chopped parsley
To serve
a little chopped parsley
for the garlic sauce
4 heads new-season garlic
a few sprigs of curly parsley
½ tbsp Dijon mustard, or more to taste
2-3 tbsp duck fat, warmed (or pan juices from a roast chicken)
70g fresh white breadcrumbs
a little milk to mix
Method:
Preheat the oven to 200C/gas mark 6. Season the chicken inside and out. Put the herbs into the cavity. Rub butter all over the breast and legs.
For the stuffing, melt the butter in a pan. Add the onion, livers and thyme, season and cook over a medium heat for two to three minutes. Off the heat, mix in the breadcrumbs, parsley and seasoning. Either use to stuff your bird, or cook separately in an ovenproof dish or wrapped in foil for the last 30-40 minutes’ cooking time.
Put the chicken in a large roasting tin, wrap the garlic bulbs for the sauce in foil and bake alongside the chicken (remove them after an hour and leave to cool, so you can make the sauce later).
Baste the chicken regularly, adding the livers to the roasting tin for the last six minutes or so. Test the chicken after 1¼ hours by inserting a skewer into the thickest part of the thigh. The juices should run clear; if not roast for a little longer. Lift the chicken on to a warmed platter and rest in a warm place for 15 minutes.
Unwrap the cooled roast garlic, then peel away any tough outer skin. Put the garlic in a blender with the parsley, mustard, warm duck fat (or chicken pan juices) and breadcrumbs and blend until smooth. Add enough milk to give the sauce a thick pouring consistency and season with salt and pepper to taste.
Sprinkle the cooked chicken with chopped parsley and serve with the roast livers, stuffing and garlic sauce.
Ingredients
1 free-range chicken, 1.5kg, with livers
a few sprigs each of thyme and rosemary
a few generous knobs of butter
For the stuffing
60g butter
1 medium onion, peeled and
finely chopped
100g chicken livers, chopped
2 tsp thyme leaves
80-100g fresh white breadcrumbs
2 tbsp chopped parsley
To serve
a little chopped parsley
for the garlic sauce
4 heads new-season garlic
a few sprigs of curly parsley
½ tbsp Dijon mustard, or more to taste
2-3 tbsp duck fat, warmed (or pan juices from a roast chicken)
70g fresh white breadcrumbs
a little milk to mix
Method:
Preheat the oven to 200C/gas mark 6. Season the chicken inside and out. Put the herbs into the cavity. Rub butter all over the breast and legs.
For the stuffing, melt the butter in a pan. Add the onion, livers and thyme, season and cook over a medium heat for two to three minutes. Off the heat, mix in the breadcrumbs, parsley and seasoning. Either use to stuff your bird, or cook separately in an ovenproof dish or wrapped in foil for the last 30-40 minutes’ cooking time.
Put the chicken in a large roasting tin, wrap the garlic bulbs for the sauce in foil and bake alongside the chicken (remove them after an hour and leave to cool, so you can make the sauce later).
Baste the chicken regularly, adding the livers to the roasting tin for the last six minutes or so. Test the chicken after 1¼ hours by inserting a skewer into the thickest part of the thigh. The juices should run clear; if not roast for a little longer. Lift the chicken on to a warmed platter and rest in a warm place for 15 minutes.
Unwrap the cooled roast garlic, then peel away any tough outer skin. Put the garlic in a blender with the parsley, mustard, warm duck fat (or chicken pan juices) and breadcrumbs and blend until smooth. Add enough milk to give the sauce a thick pouring consistency and season with salt and pepper to taste.
Sprinkle the cooked chicken with chopped parsley and serve with the roast livers, stuffing and garlic sauce.
Fish and Chips Recipes
Fish and Chips Recipes
For the chips:
3 3/4 pints (2 litres) vegetable oil
2 pounds (950 grams) floury potatoes, like russets, peeled and cut into large chips
For the batter:
1 cup plain flour
2 egg whites, whipped to soft peaks
Salt
4 (9 ounce/250 gram) fillets haddock or cod, skin on, and pin boned
Pour all the vegetable oil into a deep pan or deep fat fryer, and heat to 300 degrees F (160 degrees C.) Blanch the cut potatoes in the oil until soft, but not coloured, about 4 minutes. Remove and drain.
Mix together the flour and the beer, and then fold in the egg whites. Turn up the heat of the oil to 350 degrees F (180 degrees C). Dip the fish in the batter and fry for a few minutes with the chips until golden brown.
Drain on kitchen paper and serve with bread and butter, wally's (battered, deep fried pickles served with ranch dressing), and pickled eggs.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 8 minutes
Difficulty: Easy
3 3/4 pints (2 litres) vegetable oil
2 pounds (950 grams) floury potatoes, like russets, peeled and cut into large chips
For the batter:
1 cup plain flour
2 egg whites, whipped to soft peaks
Salt
4 (9 ounce/250 gram) fillets haddock or cod, skin on, and pin boned
Pour all the vegetable oil into a deep pan or deep fat fryer, and heat to 300 degrees F (160 degrees C.) Blanch the cut potatoes in the oil until soft, but not coloured, about 4 minutes. Remove and drain.
Mix together the flour and the beer, and then fold in the egg whites. Turn up the heat of the oil to 350 degrees F (180 degrees C). Dip the fish in the batter and fry for a few minutes with the chips until golden brown.
Drain on kitchen paper and serve with bread and butter, wally's (battered, deep fried pickles served with ranch dressing), and pickled eggs.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 8 minutes
Difficulty: Easy
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