I had some fish fillet leftovers from sushi cooking so this dish came out really handy using these small pieces of salmon and tuna.
You may serve it as main dish or as a condiment for short types of pasta.
INGREDIENTS:
Servings: 2
~100g tuna fillet
~100g salmon fillet
~100g shrimps
200g green peas
1/2 medium onion
2 garlic cloves
salt
EVO oil
1. Chop onion into pieces.
2. Lay a large knife blade flat over the garlic cloves and strongly press it with the palm of the other hand.
Note: You don't need to peel garlic to do so.
Note: This way garlic will release it's flavour slowly and it won't prevail over the other flavours.
3. Cut salmon and tuna into 1-1.5cm cubes.
4. Heat 3-4 tbs of Olive oil in a frying pan and add garlic cloves and chopped onion.
5. Cook over the medium heat till onion gets transparent.
6. Add tuna and salmon and stir carefully, keep cooking over the medium heat till the fish gets lighter in colour.
7. Add green peas and cook for 5 minutes, still over the medium heat.
8. At the end add shrimps and salt the dish to your taste.
Note: Shrimps are very fast to cook so don't cook too much, couple of minutes will be enough.
9. You may sprinkle the dish with some pepper or chilli if you like it, but I left it's natural flavour to delight my palate...
ENJOY !!!
Everybody knows and loves the crispy spring rolls, even those who don't like chinese cuisine that much...
This is one of those dishes that look chinese-like but don't have "strange" ingredients.
The best way of frying the spring rolls is usung a Wok pan. Afer you try to fry in a Wok you will not use the other frying pans any more.... trust me!
INGREDIENTS:
Servings: 8 rolls
8 Spring Roll sheets
1 handful soy sprouts
1 handful shredded cabbage
1 handful green peas
1 carrot
1 stalk spring onion
100g shrimps
oil for frying
Note: You may render you spring rolls vegetarian: just don't add shrimps...
1. Shred cabbage finely.
2. Grate carrot with a fine grater.
3. Chop the onion sprouts.
4. In a bowl salt the shredded cabbage and squeeze it by hand to soften it a bit and render it more juicy.
5. Mix in carrot, green peas, soy and onion sprouts and some canned shrimps.
6. On a dry surface lay one sheet of the spring roll pastry.
7. Take a generous pinch of vegetables and put them in a corner of the sheet.
8. Cover with the sheet corner and turn one time.
9. Then turn the sides of the sheet inside.
10. Roll the sheet over and over to have a neat roll.
11. Keep the roll on a dry surface.
12. In a Wok heat some vegetable oil, the oil should be enough to almost cover the roll.
13. Deep fry the rolls 3-4 at a time, turn them over when one side is brown.
14. Place the rolls on absorbing paper to remove the excess of the oil.
15. Serve the Spring rolls with some Sweet'n'Sour sauce or some Sweet Chilli sauce.
慢慢吃！ (mànmàn chī!)
I was surfing in the net and saw sooooo many awful pseudo-italian recipes... Aghrrrrr.... Why do people abroad think that all the italian dishes contain CREAM? They don't.... we use more TOMATO!!!!
In this dish I used fettuccine pasta, this name comes from "fettuccia", ribbon in italian. And the name of the dish comes from "bosco", forest, as the ingredients in part come from the forest... :-)
INGREDIENTS:
Servings: 2
160-200g fettuccine
50g pancetta / bacon
100g mushrooms
100g green peas
1/2 onion
250ml tomato purèe
black pepper
salt
EVO oil
Parmigiano cheese
1. Cut bacon in sticks and chop onion. Slice mushrooms.
2. Pour some oil to a frying pan and start cooking first mushrooms, then bacon and finally onion.
3. When the first ingredients are ready add green peas and just give a mix.
4. Add tomato purèe, couple of pinches of sugar and salt, and pepper. Add some spoons of water that you prepared for the pasta and cook the sauce till it thickens.
5. Cook fettuccine al dente and add them to the sauce, mix carefully and serve with grated parmigiano on top.
You've bought this sad and tasteless chicken breast and now don't know what to do with it.... Let us add some common ingredients to reinvent it!
Sorry, no intermediate picture for now....
INGREDIENTS:
1 whole chicken breast
1 handful of fresh green peas
1 sausage
1 egg
some grated Parmigiano
100-150g smoked bacon (slices)
EVO oil
salt
pepper
nutmeg
parsley
2 sprigs of rosemary
1.Wash and dry the chicken breast, dabbing it with a paper towel.
2. Make sure there are no bones and if you find any then cut them out without breaking the whole piece.
3. Start opening the chicken as it called "like a book", being very careful cut from the centre to the side dividing into two. Do the same at the the other side and open the chicken breast in order to have a large slice of meat.
4. Cut off the parts that are in excess. We need a neat thick slice of meat.
5. Mince the small pieces of chicken that you cut off with a sausage, 1 egg, Parmigiano. Add salt to taste, some pepper, parsley and nutmeg.
6. In a bowl mix the minced meat and green peas manually.
7. Salt the chicken breast and add some pepper if you like it.
8. Spread the meat mix on the chicken breast and form a roll.
9. Dress nicely the roll with bacon, place it the baking form where you poured some olive oil (1-2 tbs), pour some more olive oil on top the roll.
10. Cook in the preheated oven for about 40 minutes at 200C.
~100g salmon fillet
