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Coconut and chicken thai soup
Hi,
This soup has some reminiscences from oriental food so I call it “thai”. I cooked it without pasta but if you want you can add some noodles at the end.
Ingredients (2 people):
- 1 red onion
- 1 red pepper
- 6 mushrooms
- 1 tbsp green curry
- Ginger
- 1 lime
- 2 garlic cloves
- 1 chicken breast
- ½ liter of coconut milk
- ½ liter of chicken stock
- A bunch of coriander
We start cutting the ingredients. Cut the red onion onto stripes, also a red pepper onto stripes, a chicken breast onto really fine stripes and about 6 mushrooms laminated.
On a pot put a bit of olive oil, 2 crushed garlic cloves a bit of grated ginger and lime (or lemon) zest. After one minute add the red pepper. Cook about 4 minutes and if the base of the pot gets to dry add some water. Then add the red onion, a bit of salt and ground pepper mix well and cook for about 3 minutes. Then add the chicken and a bit of salt, mix well, stir frequently and cook until the chicken changes its colour and gets a bit golden.
Add the juice of one lime (or lemon), a tbsp of green curry, half liter of coconut milk, and half liter of chicken stock. Keep on cooking for 15-20 minutes, finally add the mushrooms and cook for 10 minutes.
Serve with a bunch of chopped coriander over the soup. This recipe is ideal also to bring on your tupperware (be sure is watertight) to work.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.
Ceviche
Hello,
Ceviche is perhaps the most known peruvian dish. There are lot of ways to prepare it, basically changing the kind of fish used, and probably some of the vegetables depending on the availability. You should not consider this as “the ceviche recipe” as long is just my way to prepare and enjoy it, you will find lot of recipes across the web and I just expect this one likes to you.
Ingredients:
- Hake (200 gr without spines and skin)
- 12 prawns
- Half red onion
- 1 tomato
- Coriander
- Lime
Cut the hake without spines and skin in square pieces of about half inch. Cut the prawns in 3 or 4 pieces. Chop half red onion, chop also one tomato and chop a bunch of coriander. Finally squeeze 2 limes over all the ingredients, add salt and olive oil, mix well and let rest half hour before serving.
You should eat all the ceviche after preparing it, if yo try to eat ceviche like next day or some hours later the taste and texture won’t be the same.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.
Salmon massala
Hello,
Somedays ago I’ve tested a recipe for a quick supper, just spreading some lemon juice and massala sauce over salmon loins. The result was pretty good so I did one step forward and also prepare the massala sauce (or something close to it); so you can use this recipe as a quick way to prepare a nice salmon if you have massala sauce in your storeroom or you can use it to prepare your personal homemade massala sauce to use with some other ingredients, like a steamed rice, grilled chicken, grilled vegetables …
Ingredients (for 2 people):
- 350-450 gr salmon loins
- ½ kg tomatoes
- 200 ml cream
- 4 garlic cloves
- Ginger
- 1 chili
- 1 onion
- ½ lemon
- Coriander
- Ground cumin
Start chopping one onion. Chop a bunch of coriander. Use half kilo of tomatoes, chop one of them and grate the other ones.
Add olive oil in a pan and when it’s hot add chopped onion, salt and ground pepper. Stir and cook for about 5 minutes. Then add grated ginger (like about 1 thumb) and 4 crushed garlic cloves; stir and cook for 1 minute. Then add the grated and chopped tomatoes, the coriander, ground cumin and one chili. Stir and cook it for about 8-10 minutes.
Finally add 200 ml of cream, stir and cook it about 10 to 12 minutes until it becomes a dense sauce.
On a oven tray put a bit of olive oil, place the salmon loins with the skin down, spread over them the juice of half lemon and the massala souce. Cook in oven at 350ºF for 40 minutes.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.
Baked beef steak with potatoes and green mojo sauce
Hi,
This is a complete recipe: meat, potatoes and green mojo sauce (a sauce from the Canary Islands). Be aware if you like undercooked meat, because in this recipe the meat will become well, well and once again well done. It’s really great the taste of potatoes cooked on the oven, and impregnated with the juices and fat drop from the beef steak, really delicious with or without the green mojo sauce.
Ingredients (1 person):
- 1 beef steak
- 2 small potatoes
- 3 garlic cloves
- Parsley
- Coriander
- Black peppercorns
Clean the potatoes and then cut them into slices, there is no need to peel them. Place the beef steak in the center of an oven tray. Place the potatoes around the beef steak. On this way potatoes will absorve juices and fat drop from the steak. Add salt to potatoes and cook in the oven at 350º F for one hour.
To prepare the green mojo sauce add to a mortar 3 garlic cloves, parsley, some black peppercorns, coriander and rock salt. Grind with the pestle. Add olive oil and mix it again. Add more or less oil depending if you prefer the sauce more liquid or dense.
Turn the beef steak every 10 or 15 minutes. The first time you turn it, add rock salt in the other side of the steak.
Recipes from Spain 