Potatoes with spices and cilantro

Potatoes with spices and cilantro

Ingredients for 4 people:

-1 kg of potatoes style: roseval
-2 tomatoes
-3 onions
-2 cloves garlic d
-3 branches of parsley
-3 branches of coriander
-3 spoons a soup d oil olive d
-2 Bay leaves
-1 belle pinch of ginger if you have the fresh c is better
-1 half spoon has cumin coffee
-1 spoonful of paprika coffee a
-1 small fresh hot pepper

Preparation:

-Cut potatoes and washers and plunge 30 segondes tomatoes in boiling water, refresh under cold water and peel the
-In a jumping put l oil and return the onions cut into slices then add potatoes and tomatoes concasees and chopped garlic, Laurel, ginger, cumin, paprika and finally the parsley and cilantro chopped. Salt and pepper
-Water content of the jumping with 30 cl d water and stir, cover and cook 30 minutes a heat
-Remove stem and seeds from peppers working under cold water and then cut into strips and l Add a the jumping and cook 1 minutes still

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Filet mignon sauce yakitori

Filet mignon sauce yakitori

It is in Ca chip! I found the meal of the day: a filet mignon of pork yakitori sauce that immediately put me mouth water.

I loved the filet mignon with Asian flavours with China and Japan, and the gourmandement sauce caramelized, not to mention that it is very easy to do.


Ingredients for 4 people:

-1 800 g filet mignon

-250 to 300 gr of basmati rice

-4 onions

-1/2 cube of chicken broth

-6 cuil. soup of Shao Xing or Sherry Wine

-cuil 3. soup dotted Yakitori sauce

-cuil 2. shaved honey coffee

-Olive oil

-a few strands of coriander


Do heat 25 cl of water and add the bouillon cube chicken blending well. Reserve.

Finely slice the onions. Cut the filet mignon in two in the sense of depth and detail in thin strips.

In a wok on high heat (or a large pan with high edges) pay 3 cuil. soup with olive oil. When it is hot, throw the onions and stir continuously until they are transparent but not walleye (3 min. cooking about). Then add the meat and stir constantly until onions and meat are gilded.

Put all of this in a previously heated plate and rest the empty wok on fire down by half.

Pour into the wok Shao Xing wine (or Sherry) and scrape the bottom with a wooden spoon to dilute the cooking juices of the meat. Let bubble 2 min. and add the honey, the Yakitori sauce and let caramelize 3 min. then pay the poultry broth by mixing then the meat and onions by coating of sauce. Cover and Cook 20 minutes over medium heat.

During this time, rinsed basmati rice and cook in a non-salt water the rice must be cooked but firm, "al dente" in sum!

Once the twenty minutes passed, if the sauce is too liquid, continue to cook uncovered meat a few minutes so that the sauce thickens. If you hurry, add a cuil. coffee of corn starch diluted in a little water to the sauce which épaissira faster.

Present fillet mignon Yakitori sauce in a large dish with its basmati rice all sprinkled with coriander and serve immediately!

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Prawns in chermoula

Prawns in chermoula, my way

I often prepare the shrimp with the chermoula, a basis of cumin marinade it love it, for lovers of pepper, a touch of harissa will make your happiness....

Ingredients:

500 g of peeled shrimp (keep only the tail)

Olive oil

3 cloves of garlic crushed

1 c to c of cumin

1/2 c to c of pepper

1/2 c to c from paprika

1/4 c to c of ginger (optional)

1/2 c to s of tomato concentrate

Harissa or flakes of pepper (optional)

Chopped parsley or coriander

A little water

1 fillet of lemon juice or a few drops of white vinegar (depending on taste)

Preparation:

You can marinate the shrimp in the mixture of spices, olive oil and a bit of lemon juice before passing it to the oven or even enter them on the fire. Either do as follows:

Heat a little olive oil in a frying pan, do return, garlic crushed with spices, tomato concentrate, add a little water not too because the shrimp will make water.

Add shrimp, and cook a few minutes, approximately 8 minutes more. At the end of cooking, sprinkle parsley or cilantro, and water with a net of juice of lemon (optional)

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Eggplant

Eggplant with tuna and cilantro salad

A recipe that I have even nicked in my girlfriend picholine Isabelle blog "The icing on the cake"! by this time really heavy by home, there is only the costs which spent some days!

4 medium-sized Eggplant peeled and diced

-1 beautiful hollowed-out tomato diced

-A box of whole tuna in olive oil

-2 TBSP sherry vinegar

-5 CS with olive oil + qq spoons for cooking Eggplant (I have not put the oil, I kept that tuna)

-2 cloves garlic

-Cumin powder

-A small bunch of coriander fresh minced

-Herbamare, white pepper

-A small candied lemon (optional)

Bake Eggplant microwave cover, 6 minutes, stirring once.

Then make them to return in a little oil in a jumping to finish cooking and the slightly FRY.

Let them cool on the sopalin.

Prepare the sauce: press the cloves of garlic, a bit of herbamare, white pepper, pour the vinegar, olive oil, two good pinch of cumin, coriander.

Mix tomato, eggplant, tuna with a bit of oil, sauce and some thin strips of candied lemon.

Put in the fridge until serving.

Well fresh, it's excellent, deliciously flavoured with coriander.

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Flan of carrot coriander

Flan of carrot coriander (no egg)

In the family of beta carotene-containing ingredients, I am continuing my cure for good mine with the carrot.

Today, I therefore propose a small carrot custard flavoured with coriander.

It seems that more it makes kind... More no excuse therefore!

Preparation: 5 minutes

Cooking: 20 minutes

Rest: 2 hours to cool

Ingredients (for 4 people):

170 grams of carrot

150 ml milk

150 gr of fresh cream (or mascarpone)

2.5 g agar-agar

1 tablespoon minced cilantro

Salt

Preparation:

Peel and cut the carrots into cubes. In a pot of cold water salt, Cook the carrot for 15-20 minutes (check the cooking with a fork, it should be tender).

Reduce the mashed carrot finely mixing.

In another saucepan, gather and mix the cream, milk and the agar. Warm over low heat until thrill. Let simmer, stirring, for about 1 minute.

Out of the fire, immediately add minced coriander and carrot puree. Mix well to obtain a homogeneous preparation. Adjust the seasoning with salt and pour into jars.

Let cool and place in a cool for 2 hours before serving.

Demoulez and serve.

My advice: this flan served with as you can see on the photo of the Nasturtium flowers and a line of balsamic vinegar but you can of course accompany him all as well with a green salad. The gourmet will also serve as alioli sauce white cheese.

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Pizza of the rising sun

Pizza of the rising sun

To participate in the challenge of the month on Recettes.de kitchen,
I created this recipe of pizza in the colours of Asia

Need you:

1 pizza dough,
1 Zucchini,
100 g of tofu block,
1 onion,
1 clove of garlic,
1 egg,
1 case of milk,
1 case of honey,
4 c to s of soy sauce,
a few leaves of fresh coriander,
1 sheet of seaweed nori (deco)

Preparation:

In a skillet, sauté the chopped onion. Add the zucchini diced, garlic, 1 c to s of soy sauce and cook on low heat (Zucchini should remain firm).
Prepare the topping for the tofu in a Cup by mixing honey and 3 c s of soy sauce (if need to melt the honey in the microwave). Coat the tofu that you have previously cut into fine strips. In another skillet, return to medium heat strips of tofu with a bit of oil until they are golden.
Beat the egg with the milk spoon and cook in omelet smoother.
Garnish with pulp with courgettes, omelet, tofu and decorate with the sheet of nori.
Put in oven 20 minutes, 240 ° c

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