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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.
Broccoli with noddles
Hello!
This is a recipe I’ve tested while thinking about to eat the broccoli just boiled, I’ve start to check out other ingredients and try, and finally I’ve get a good result, so I’m sharing it with you.
Ingredients (for 2 people):
- 300 gr of broccoli
- Noodles
- Garlic
- 2 red onions (just 1 if it is big)
- Ginger
Start chopping this garlic without bulb. Cut red onion on half, and then cut onto stripes, but not too thick. Peel and grate a piece of ginger. You can also use already crushed and packed ginger.
On a pot with boiling water and salt and then the broccoli. Cook broccoli for 7 minutes and then add the noddles, cook them together for 3 minutes, strain and reserve.
Add olive oil in a wok, and when the oil is hot add the garlic, the onion and salt. Cook for 2 minutes while continuously stirring. Add soy sauce and cook 30 seconds without stopping to stir. Finally add the noodles and broccoli cooking all together for 2 minutes while stirring.
Provenzal tuna
Hi,
Tuna is a very common fish I eat, but normally in can, and it’s a pity because you can get really nice recipes with tuna, like this provenzal tuna, taken from a Gordon Ramsay’s book .
Ingredients (for 4 people):
- 600 tuna loins without spines and without skin
- 1 can crushed tomatoes
- 50 gr black olives without bone
- 1 red pepper
- 1 yellow pepper
- 1 red onion (2 if they are too small)
- 1 zucchini
- 4 garlic cloves
- 1 lemon
- Thyme
- Rosemary
Hi to prepare this provenzal tuna start chopping one red onion or 2 if they are small, if you don’t find red onion just use a regular onion. Remove the tails of a red pepper and yellow pepper and cut them into small pieces. Cut the ends of a zucchini and then cut it longitudinally, and cut again longitudinally each piece, finally cut in small cubes.
Preheat oven at 400ºF (200ºC). Add olive oil in a pan, and when oil is hot add the onion, peppers, a bit of salt and 4 crushed garlic cloves, cook them for 5-6 minutes moving to avoid them to get stuck to the pan. Add zucchini and cook for 3 minutes more. Finally add 50 gr of black olives without bone (about 20), some chopped rosemary and thyme and a can of crushed tomatoes. Add some salt and cook for 10 minutes moving frequently.
Add salt and ground black pepper to tuna loins. Put the vegetables on a baking tray, and dispose tuna loins over them with a slice of lemon over each piece of tuna. Add olive oil and cook in the oven at 400ºF for 10 minutes, some more minutes if you prefer tuna more cooked.
Finally if you don’t eat all the vegetables, just reserve them and use them to dress boiled brocoli, will turn brocoli simply delicious!
Baked crispy salmon
Hi,
I’ve learn this recipe from Jamie Oliver’s videos, it’s an amazing recipe to prepare the salmon easily and quick with a really nice crispy touch. If you don’t like food too spicy just remove the chili from the ingredients list.
Ingredients:
- Salmon loin (1 or 2 per person)
- 1 red onion
- 1 chili
- Ginger (about the size of a thumb)
- 5 small radishes
- 1 lemon
- Soy sauce
- 3 garlic cloves
- Thyme and rosemary
In first place we will prepare the sauce, to do so add in a blender cup one red onion cut un quarters, one chile, 3 garlice cloves, ginger (about the size of a thumb), 5 small radishes, soy sauce and the juice of a lemon. Mix it well.
Make an incision in the salmon loin, make sure the sharp is really sharp. This will allow to get the spices better distributed on the salmon and also get more uniformly cooked. Even could be nice looking. Over the salmon drop some rock salt, thyme, rosemary and olive oil. Slap with the salmon with your hands so all the spices get stuck.
On an oven tray put the mix already prepared, place the salmon loins with the skin above. Cook in the oven at 420ºF (220ºC) for 20 minutes and you have this recipe ready. Having the skin exposed will make it nicely crisp.
Recipes from Spain 