Julio Madini 2021-06-27 08:33:23

Squid Provencale

Recipe Origin

France Cuisine

Ingredient

500g of fresh or frozen squid 1 whole onion (large) 1 clove garlic 650g tomatoes 1 tablespoon butter 1 tablespoon olive oil 1 bay leaf half teaspoon dried basil or sage half teaspoon sugar salt and black pepper 2 teaspoons chopped parsley

Cooking Instruction

This dish can be prepared with scallops, prawns, or any other seafood. Clean and wash squid or any other seafood, cut into rings. chop onion and garlic finely, Put the tomatoes into a saucepan of boiling water, remove after 10 seconds, peel and chop roughly. Heat the wok and add butter and olive oil. when the butter has melted and it's hot, add the squid and simmer until it just starts to turn white, don't overcook the squid or it will toughen up, then remove and keep warm. Now add onion and garlic to the wok and simmer gently until they're colored, then add tomatoes and cook at moderate heat for 8 minutes, add bay leaf, basil or sage at interval when tomatoes is cooking, add sugar and seasonings, if required. Add the squid to the wok and stir in the chopped parley and heat through, then serve at once.

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Ben Akpore 2021-06-08 21:01:43

Prawns in Wine and Chilli Sauce

Recipe Origin

Portugal Cuisine

Ingredient

12 -15 peeled uncooked prawn cutlets 5 Cloves of sliced garlic 3 slices of shredded ginger 1 large sliced red chilli 2 sliced spring onions 2 tablespoons oil 2 egg whites 60g cornflour #sauce 2 teaspoons soy sauce 2 teaspoons sugar 50 ml dry sherry 50 ml chicken stock small pinch of salt 1 teaspoon cornflour

Cooking Instruction

Wash prawns and sieve thoroughly and set aside, mix the sauce ingredients. Soak the garlic, ginger, chilli and onions in 2 tablespoons of cooking oil for 1 minute. Add the sauce ingredients and bring to the boil, stir on a moderate heat for 2 minutes and set aside. Beat the egg whites to soft peaks, then fold in half cornflour, dust the prawns lightly with the remaining cornflour, shake off the excess. Heat deep oil to hot, dip the prawns into the batter, then coat them lightly with the remaining cornflour. Deep fry, six prawns at a time, until they're crisp. When all are done, reheat the oil and deep fry the prawns again for 30 seconds to keep them warm and drain well. Pour off the oil and reheat the wok or pan, add sauce and bring to the boil, then pour over the prawns and serve.

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Ben Akpore 2021-05-28 22:57:49

Spanish Omelette

Recipe Origin

Spain Cuisine

Ingredient

2 large potatoes, 2 medium onions, 1 green or red pepper, 2 tablespoons olive oil, 1 tablespoon butter, 2 teaspoons finely chopped parsley, half teaspoon chopped fresh sage or oregano, 3 quarter teaspoon salt, pinch of ground black pepper, 3 beaten eggs, tomato sauce, 1 finely chopped medium onion, 1 clove of chopped garlic, 2 tablespoons of finely chopped celery, 1 and a half tablespoons of butter, 2 tablespoons finely chopped mushrooms, 2 chopped medium tomatoes, 3 quarter teaspoon of salt, large pinch of ground black pepper, 1 teaspoon sugar, 150 ml chicken stock

Cooking Instruction

Peel potatoes and onions and cut into small dice, remove stem, seed pods and inner ribs from the pepper and cut into small squares. Heat oil and butter in a pot or wok and put in the vegetables, cover and saute gently for about 15 minutes until the potatoes are just tender. Shake the pan from time to time to turn the vegetables and stir if required to prevent it from sticking. Add the herbs, salt and pepper and mix in lightly, pour on the beaten eggs and leave to cook very gently until firm. In another pan to make the tomato sauce, place the onion, garlic and celery in a pan or wok, with butter, cover and cook gently for 8 minutes. Add mushrooms and cook for a further 2 to 3 minutes, add the chopped tomato and stir, then season with salt, pepper and sugar, cook for 3 to 4 minutes. Add water or stock and simmer gently for about 15 minutes until the sauce is thick, this may need to be sieved to produce a smooth sauce if required. Serve Omelette immediately with fresh tomato sauce and enjoy. Send comments if you like this recipe!!

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Julio Madini 2021-05-28 21:52:29

Chicken Akbar

Recipe Origin

Iran Cuisine

Ingredient

4 sheets Filo pastry, 250g boneless chicken breasts, 2 chopped spring onions, 1 small crushed garlic glove, 1 tablespoon pine nuts, 1 tablespoon slivered almonds, 1 and a half tablespoons butter, 1 teaspoon flour, 50ml chicken stock, 50ml double cream, salt and blank pepper

Cooking Instruction

Cover the pastry with a kitchen towel until needed, shred the chicken finely and mix with the onion and garlic. Saute the nuts and sultanas with the chicken in one third of the butter until chicken is colored lightly. Sprinkle on the curry powder and cook briefly, then add the flour and cook for 1 minute, add the chicken stock and bring almost to boil, stirring gently continuously while cooking. Add cream and seasoning and simmer gently for about 2 minutes until sauce is thick, remove from heat and leave to cool. Fold pastry sheet each in half in a rectangular shape about 20cm by 18cm, brush with the remaining melted butter. Place one quarter of the filling on each piece of pastry, fold in the sides and then fold the pastry over the filling to completely enclose it, then press the edges to seal. Heat about 1cm of butter mixed with oil in a wok and gently fry the pastries, two at a time, until they are golden. Drain and arrange on a serving plate, serve hot and enjoy. Please rate and comment below.!!

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Julio Madini 2021-05-20 20:54:56

Beef and Broccoli on Ribbon Noodles

Recipe Origin

China Cuisine

Ingredient

90g (3 oz) fillet steak, 1 teaspoon light soy sauce, 1 teaspoon dry sherry, 1 teaspoon vegetable oil, 1 teaspoon cornflour, 1/2 teaspoon sugar, pinch of white pepper. 90g broccoli florets, shredded 2 spring onions, 375g fresh rice ribbon noodles, cooking oil. 200ml chicken stock, 2-3 teaspoons Chinese oyster sauce, 1 teaspoon dry sherry, 3/4 teaspoon sugar, 2 teaspoons cornflour.

Cooking Instruction

Cut steak into paper-thin slices, then into strips and place in a dish with the soy sauce, sherry, oil, cornflour, sugar and pepper. Mix thoroughly and leave for 20 minutes Rinse the broccoli and drain well, prepare onions and ginger, pour boiling water over noodles and stir gently until separate. In a small jug, mix all the sauce ingredients together except the cornflour, make a paste with a little of the mixture and the cornflour and then add it to the source and set aside. Heat the wok and add about 50 ml of cooking oil, stir-fry the beef until lightly colored, on high heat, then remove. Add the vegetables to the wok, stir-fry for about 2 minutes, then remove. Add the noodles to the wok stir-fry in the oil remaining for 4 minutes in the wok until highly colored. The transfer to serving plate, return the vegetables to the pan and pour in the sauce. Bring to the boil, stirring, return the meat and heat through, then pour over the noodles and serve at once.

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