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| salmon avocado remoulade |
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Pan Seared Salmon with Avocado Remoulade Recipe
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Pan Seared Salmon with Avocado Remoulade
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Pan Seared Salmon with Avocado Remoulade Recipe
The Secret Ingredient (Chamomile): Seared Sea Scallops with Chamomile Beurre Blanc
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| Seared Sea Scallops with Chamomile Beurre Blanc |
* 1 shallot, chopped
* 1 tablespoon white wine vinegar
* 1/3 cup dry white wine
* 1 tablespoons dried chamomile flowers
* 1 tablespoon cream
* 7 tablespoons unsalted butter, cubed and cold, plus 1 tablespoons
* 4 large sea scallops
Procedure
1. Begin with the beurre blanc. In a medium saucepan, place the shallots, vinegar, wine, and chamomile. Bring to a low simmer,
How to cook Jhinga biryani
500g Basmati rice, parboiled and drained
500g prawns, cleaned
4 large onions, thinly sliced
200g tomatoes, finely chopped
For dry masala, roast and grind: 4 tbsp coriander seeds; 2 tbsp cumin seeds; 1 tbsp fennel seeds; 2cm cinnamon, 5 cloves; 5 green cardamoms; 10 peppercorns
and 2 dry red chillies
For wet masala, blend: 2 green chillies; 1/2 cup each, mint
and coriander
1 tbsp saffron, soaked in 3 tbsp warm milk
3 tbsp chopped coriander
Oil, for cooking
For marinade: 1 cup yoghurt; 5ml lemon juice; 1/2 tsp turmeric, 3 tbsp ginger-garlic paste and salt
PREPARATION
Add prawns to the marinade. Set it aside. Heat oil in a pan and fry one-third onions until crispy and golden. Drain and keep aside. In the same oil, add remaining onions. Fry till soft. Add tomatoes, fry until soft. Add dry and wet masalas and fry till oil begins to separate. Now add prawns with the marinade. Stir and let it cook till done. Season with salt and remove from heat. Grease a large, deep baking dish and layer half the rice, followed by all the prawns and then cover with the remaining rice. Pour saffron milk over, garnish with fried onions and coriander. Seal the dish with dough. Bake until golden. Serve hot with raita.
Chicken Breast (Sidreyat Al Dajaj) by Deema Kitchen
Ingredients:
* 2 chicken breasts (skinned)
* 2 tablespoons rice flour
* 1 teaspoon ground cardamom
* 5 cups milk
* ground cinnamon for decoration
* 1 cup sugar
* 2 tablespoons rose water
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Preparation:
Boil the chicken breasts until well-cooked.
Remove the bones from the chicken.
Put the chicken in a food blender with 1 1/2 cups of milk and the cardamom.
Blend thoroughly then strain through a fine mesh metal sieve.
Sweeten the remaining milk.
Add the rose water and bring to a boil over low heat.
Add the blended chicken to the milk and stir.
Add the rice flour, stirring constantly until the mixture thickens.
Pour the mixture into a dish and leave aside to thicken.
Sprinkle with ground cinnamon, and place in the refrigerator to cool.
* 2 chicken breasts (skinned)
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| Chicken Breast (Sidreyat Al Dajaj) |
* 1 teaspoon ground cardamom
* 5 cups milk
* ground cinnamon for decoration
* 1 cup sugar
* 2 tablespoons rose water
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Preparation:
Boil the chicken breasts until well-cooked.
Remove the bones from the chicken.
Put the chicken in a food blender with 1 1/2 cups of milk and the cardamom.
Blend thoroughly then strain through a fine mesh metal sieve.
Sweeten the remaining milk.
Add the rose water and bring to a boil over low heat.
Add the blended chicken to the milk and stir.
Add the rice flour, stirring constantly until the mixture thickens.
Pour the mixture into a dish and leave aside to thicken.
Sprinkle with ground cinnamon, and place in the refrigerator to cool.
Chicken & Rice Skillet (Kabsa) by Deema Kitchen
Ingredients:
* 1/4 cup butter or margarine
* 1 (2-1/2 to 3-lb.) chicken, cut up
* 1 large onion, chopped
* 5 garlic cloves, minced
* 1/4 cup tomato sauce or puree
* 2 medium tomatoes, chopped
* 2 medium carrots, grated
* grated peel of 1 orange
* 3 whole cloves
* 2 cardamom pods or 1/2 tsp. ground cardamom seeds
* 1 cinnamon stick
* Salt and freshly ground pepper to taste
* 3 cups chicken broth
* 1 cup long-grain rice
* 1/4 cup raisins
* 1/4 cup toasted sliced or slivered almonds
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Preparation:
Melt butter or margarine in a large skillet. Add chicken pieces.
Sauté until onion is tender. Stir in tomato sauce or puree.
Simmer over low heat 1 minute to blend flavors.
Add tomatoes, carrots, orange peel, cloves, cardamom, cinnamon stick, salt and pepper.
Cook 1 minute. Add broth. Return chicken pieces to skillet. Bring to a boil. Reduce heat and cover.
Simmer over low heat 30 minutes. Stir rice into liquid between pieces of chicken.
Or remove chicken, stir in rice, then return chicken pieces to skillet. Cover.
Simmer 30 minutes longer or until rice is tender.
Garnish with raisins and almonds.
Makes 6 to 8 servings.
* 1/4 cup butter or margarine
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| Chicken & Rice Skillet (Kabsa) |
* 1 large onion, chopped
* 5 garlic cloves, minced
* 1/4 cup tomato sauce or puree
* 2 medium tomatoes, chopped
* 2 medium carrots, grated
* grated peel of 1 orange
* 3 whole cloves
* 2 cardamom pods or 1/2 tsp. ground cardamom seeds
* 1 cinnamon stick
* Salt and freshly ground pepper to taste
* 3 cups chicken broth
* 1 cup long-grain rice
* 1/4 cup raisins
* 1/4 cup toasted sliced or slivered almonds
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Preparation:
Melt butter or margarine in a large skillet. Add chicken pieces.
Sauté until onion is tender. Stir in tomato sauce or puree.
Simmer over low heat 1 minute to blend flavors.
Add tomatoes, carrots, orange peel, cloves, cardamom, cinnamon stick, salt and pepper.
Cook 1 minute. Add broth. Return chicken pieces to skillet. Bring to a boil. Reduce heat and cover.
Simmer over low heat 30 minutes. Stir rice into liquid between pieces of chicken.
Or remove chicken, stir in rice, then return chicken pieces to skillet. Cover.
Simmer 30 minutes longer or until rice is tender.
Garnish with raisins and almonds.
Makes 6 to 8 servings.
Jordanian Mansaf By Deema Kitchen
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| Jordanian Mansaf |
* salt
* pepper
* 1 kilo lamb, cubed
* 1/4 cup semne
* 1 teaspoon mixed Arabic spices
* 2 onions, chopped
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Sauce Ingredients:
* 3 tablespoons cornstarch.
* 1/3 cup water.
* 3 cups yoghurt.
* very thin Arabic bread(sajj).
* 1/4 cup parsley, chopped.
* 5 cups cooked plain rice.
Preparation:
1. Saute the lamb in the semne, sprinkle some salt and pepper and 1/2 teaspoon spices.
2. When the lamb cubes are little bit browned, remove them from the pan and cook the onions until softened in the same semne.
3. Return the meat to the pan, sprinkle with the remaining spices, and cover with water.
4. Keep them until they boil, then cover and keep until the meat gets well-done(about 2 hours).
5. Remove the foam and drain off all but 1/2 cup of broth.
6. Stabilize the yoghurt by dissolving the cornstarch in the water then adding it to the yoghurt, slowly bring it to the boil, stirring in one direction only, reduce the flame and keep it uncovered for 3 minutes.
7. Pour it slowly into the pot of meat.
8. Add the parsley and keep it over very low heat for a few minutes to blend the spices.
9. Sprinkle some salt and pepper if you want, and add a bit more broth if desired.
10. Toast the bread by putting it into a hot oven for 2 minutes.
11. Arrange the bread on a large platter and cover with the rice.
12. Put the lamb pieces over the rice and pour the yoghurt sauce over all.
13. Garnish with lots of pine nuts.
Chicken with Tomatoes Sauce by Deema Kitchen
Ingredients:
* 2+1/2 chicken.
* 3/4 cup semne.
* 4 pieces of onion.
* 1 kilo tomatoes.
* 1 small spoon flour.
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Preparation:
1. Wash the chicken first and then scrub it with salt and flour from inside and outside and then wash it again.
2. Cut it into 8 pieces and scrub it with salt and sweet pepper and keep it for half an hour.
3. Fry the semne(gee) and put the chicken pieces and keep them until they become red.
4. When they finish take them off and put them in a vessel.
5. Chop up the onion and fry them in the same semne and then put them in a pot,pour the flour over the onion.
6. Boil the tomatoes for 1 minute and then squeeze it over the onion and put some salt.
7. Put it over the onion and flour and boil them for 15 minutes.
8. Put the chickens in the sauce and keep it boiling another 10 minutes.
9. Low down the fire and keep the chickens until they becomes well done.
10. Pour it.You can serve rice with it.
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| Chicken with Tomatoes Sauce |
* 3/4 cup semne.
* 4 pieces of onion.
* 1 kilo tomatoes.
* 1 small spoon flour.
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Preparation:
1. Wash the chicken first and then scrub it with salt and flour from inside and outside and then wash it again.
2. Cut it into 8 pieces and scrub it with salt and sweet pepper and keep it for half an hour.
3. Fry the semne(gee) and put the chicken pieces and keep them until they become red.
4. When they finish take them off and put them in a vessel.
5. Chop up the onion and fry them in the same semne and then put them in a pot,pour the flour over the onion.
6. Boil the tomatoes for 1 minute and then squeeze it over the onion and put some salt.
7. Put it over the onion and flour and boil them for 15 minutes.
8. Put the chickens in the sauce and keep it boiling another 10 minutes.
9. Low down the fire and keep the chickens until they becomes well done.
10. Pour it.You can serve rice with it.
Lamb with dried limes and chick peas by Deema Kitchen
Ingredients:
* 2 onions, chopped
* 2 tablespoons of olive oil
* 1 kilo of lamb, cut into strips
* salt
* pepper
* 2 cups of water
* 1 tablespoon of tomato paste
* 1 teaspoon of mixed Arabian spices
* 1/2 teaspoon of ground cardamon
* 2 dried limes
* 1/2 cup of chick peas, soaked overnight and slightly smashed
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Preparation:
1. Sate the onions in the oil until soft and transparent.
2. Add the lamb, sprinkle with salt and pepper and brown on all sides.
3. Stir in the remaining ingredients and bring to the boil.
4. Cover and simmer until the meat and chick peas are tender - about 2 hours.
5. If the stew becomes too dry, add a little water.
6. Serve with rice.
* 2 onions, chopped
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| Lamb with dried limes |
* 1 kilo of lamb, cut into strips
* salt
* pepper
* 2 cups of water
* 1 tablespoon of tomato paste
* 1 teaspoon of mixed Arabian spices
* 1/2 teaspoon of ground cardamon
* 2 dried limes
* 1/2 cup of chick peas, soaked overnight and slightly smashed
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Preparation:
1. Sate the onions in the oil until soft and transparent.
2. Add the lamb, sprinkle with salt and pepper and brown on all sides.
3. Stir in the remaining ingredients and bring to the boil.
4. Cover and simmer until the meat and chick peas are tender - about 2 hours.
5. If the stew becomes too dry, add a little water.
6. Serve with rice.
Easy Oyster Sauce Chicken by Deema Kitchen
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| Easy Oyster Sauce Chicken |
* 4 chicken thighs
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper, or to taste
* 1/2 yellow onion (about 1/4 cup)
* 2 cloves garlic
* 1 1/2 red bell peppers
* 1/2 cup chicken broth
* 2 tablespoons oyster sauce
* 1 tablespoon dark soy sauce or tamari
* 1 dry sherry
* 1 teaspoon brown sugar
* 2 teaspoons vegetable oil or pure olive oil
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Preparation:
Rinse the chicken thighs and pat dry. Cut in half. Rub the salt and pepper over the thighs.
Peel and chop the onion. Peel and finely chop the garlic. Cut the red bell pepper in half,
remove the seeds, and cut into 1-inch squares.
In a small bowl, combine the chicken broth, oyster sauce, soy sauce, rice ,
dry sherry, and brown sugar. Set aside.
In a non-stick frying pan, heat the olive oil over medium heat. Add the chicken thighs and
brown on both sides. Remove the chicken thighs from the pan and drain on paper towels.
Do not clean out the pan.
Add the onion and garlic into the pan, and cook until the onion is softened (about 5 minutes).
Add the red pepper into the pan. Cook briefly, then add the sauce.
Bring the sauce to a boil, then add the chicken thighs back into the pan.
Reduce the heat,
cover, and simmer the chicken until the juices in the thickest part of the thigh are
clear when pierced with a fork (about 15 minutes). Stir the chicken occasionally
while cooking. Serve hot over rice.
Chinese Black Sea Bass by Deema Kitchen
Ingredients:
* 2 whole black sea bass (about 1 pound each), cleaned
* Marinade:
* 1 tablespoon soy sauce
* 2 teaspoons minced fresh ginger
* 1/2 teaspoon sesame oil
* Sauce:
* 2 tablespoons unsalted butter
* 1 tablespoon sesame seeds
* 1 teaspoon minced fresh ginger
* 1 teaspoon minced garlic
* 1 tablespoon soy sauce
* 1 tablespoon fresh lemon juice
* 1 teaspoon cornstarch
* 1/2 cup water
* 1/4 cup chopped scallions (green onions)
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Preparation:
1. On each side of the fish, make three diagonal cuts 2 1/2 inches long and 1/2 inch deep.
2. Stir the marinade ingredients in a small bowl, and spoon it over the fish, making sure it seeps into the cuts. Let the fish stand in the marinade, uncovered, at room temperature, for 1 hour.
3. Preheat the oven to 400 degrees Fahrenheit.
4. Make the sauce: Melt the butter in a small skillet, and saute the sesame seeds until golden, 1 minute. Stir in the ginger and garlic; cook 1 minute. In a small bowl, combine the soy sauce, lemon juice, cornstarch and water; stir until smooth. Stir this into the butter mixture, and heat to a simmer, stirring. Cook until slightly thickened, 1 minute. Set aside and keep warm.
5. Arrange the fish in a baking pan, and bake until it flakes easily, about 15 minutes.
6. Stir any accumulated pan juices and the chopped scallions into the sauce.
7. Spoon the sauce over the fish or serve alongside. 2 portions
* 2 whole black sea bass (about 1 pound each), cleaned
* Marinade:
* 1 tablespoon soy sauce
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| Add caption |
* 1/2 teaspoon sesame oil
* Sauce:
* 2 tablespoons unsalted butter
* 1 tablespoon sesame seeds
* 1 teaspoon minced fresh ginger
* 1 teaspoon minced garlic
* 1 tablespoon soy sauce
* 1 tablespoon fresh lemon juice
* 1 teaspoon cornstarch
* 1/2 cup water
* 1/4 cup chopped scallions (green onions)
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Preparation:
1. On each side of the fish, make three diagonal cuts 2 1/2 inches long and 1/2 inch deep.
2. Stir the marinade ingredients in a small bowl, and spoon it over the fish, making sure it seeps into the cuts. Let the fish stand in the marinade, uncovered, at room temperature, for 1 hour.
3. Preheat the oven to 400 degrees Fahrenheit.
4. Make the sauce: Melt the butter in a small skillet, and saute the sesame seeds until golden, 1 minute. Stir in the ginger and garlic; cook 1 minute. In a small bowl, combine the soy sauce, lemon juice, cornstarch and water; stir until smooth. Stir this into the butter mixture, and heat to a simmer, stirring. Cook until slightly thickened, 1 minute. Set aside and keep warm.
5. Arrange the fish in a baking pan, and bake until it flakes easily, about 15 minutes.
6. Stir any accumulated pan juices and the chopped scallions into the sauce.
7. Spoon the sauce over the fish or serve alongside. 2 portions
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