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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):

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.

Salmon massala

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.

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Philosophic chicken

This recipe is a self invention, just mixing ideas came up. Its name is due to use phyllo for its preparation.

Ingredients:

  • 1 chicken breast
  • Phyllo sheets
  • 1 lemon
  • Thyme
  • Rosemary
  • Perrins sauce
  • Cloves
  • Cumin

Cut the chicken breast in stripes, then cut stripes in several pieces to form cubes. Add the chicken cubes in a vessel, add the juice of 1 lemon, perrins sauce, 2 cloves, cumin, salt and olive oil and finally rosemary and thyme (fresh if you can find). Mix up well, cover the vessel and let rest at fridge for at least a couple of hours.

Add chicken to a hot pan and let it cook until it gets golden colour.

Extend some sheet of phyllo together, place the chicken in a line and wrap chicken with phyllo. Cook them at oven at 350º F (180º C) for 30 minutes.

Philosophic chicken

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