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Posts Tagged ‘soy sauce’

Tuna cake

Hello,

This is a recipe suitable to use as an appetizer for a picnic journey or to bring to work on a tupper.

Ingredients:

  • Tuna
  • Muscles
  • Eggs
  • Surimi
  • Tomato sauce
  • Mayonnaise
  • Soy sauce

If you want to use your own mayonnaise on a blender cup add one egg, a few drops of vinegar or lemon juice, a pinch of salt and sunflower oil. With a hand mixer start to mix with the blades at the bottom, after 10 seconds start moving the mixer up and down and add more sunflower oil very slowly without stopping the up and down move.

On a blender cup start to add the ingredients: surimi, about 160 gr of preserved tuna, preserved muscles, 3 tablespoons of tomato sauce, 3 tablespoons of mayonnaise,  a bit of soy sauce, 2 whisked eggs, salt and pepper. Mix well.

Put the mix on a mold and bake in the oven at 350ºF (180º F) for 30 minutes.

Tuna cake

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.

Chicken marinated in whiskey

Hello,

Recently was my birthday and one of the presents I’ve get was 2 bottles of whiskey, while one of them was fine for me I didn’t like too much the other one so I’ve started to think about recipes to use this whiskey, and tried this one. Easy and full of taste, and as a bonus a good choice for carry on a tupper. Nice!

Ingredients:

  • Chicken
  • Whiskey
  • Soy sauce
  • Lemon
  • Garlic
  • Thyme
  • Rosemary

Place the chicken pieces on a tray suitable for oven and make some incisions with a knife on the chicken. This will allow all the juices penetrate inside the chicken making it more tasty. Then add salt and ground pepper on each side of chicken pieces. Add also some soy sauce, rosemary, thyme, about 5 garlic cloves previously broken with some hand bangs, the juice of half lemon a bit of olive oil and finally some whiskey.

If you want some garnish, you can also add onion, potatoes, pepper, your favorite choice. Let rest one night on the fridge.

Next day take your oven to 350ºF (180ºC) and cook the chicken for one hour. I placed the chicken on a grill tray and under the chicken the tray with all the juices, you can flip the chicken pieces several times and carefully irrigate the chicken with the sauce.

Chicken marinated in whiskey

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.

Marinated baked chicken

Hi,

This is for me a top recipe, it is easy, requires you near no time, it’s delicious, tender and juicy.

Ingredients (for 1-2 people):

  • Chicken (better drumsticks)
  • 2 onions
  • Rosemary
  • Thyme
  • Whine wine
  • Soy sauce
  • 4 garlic cloves

Let’s start putting the chicken on a food bag, and lets add salt, rosemary, thyme, a bit of soy sauce, a bit of olive oil, 4 or 5 garlic cloves crushed with your hands, 2 onions cut in about 10 pieces and finally cover all with white wine, do your best to close the food bag and let rest for one night in the fridge.

Next day place the chicken on an oven recipient, better with the skin on the up side and cook in the oven at 350ºF (180º C) for 90 minutes.

Marinated baked chicken

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.

Tuna tartar

Hi,

This is a very suitable recipe for summer as there is no need of heat to prepare it. This is a great advantage not only for eating but also for cooking, your kitchen  could be a sort of nightmare on those hot summer days.

Ingredients (for 2 people)

  • 400 gr tuna
  • 1 onion or spring onion
  • 1 lemon
  • 1 tomato
  • 1 avocado
  • Soy sauce
  • Ginger

Start cutting the tuna in small cubes. Tuna will be cooked in the lemon juice instead of in fire. Chop an onion or spring onion. Grate a tomate, cut first it in half, and then grate until you get only with the skin. Finally chop and avocado, to do it, cut in half the avocado, separe 2 parts, nail the knife in the bone to remove it, and separe the pulp from the skin using a small spoon. It is important to chop the avocado at the end, to prevent it to be exposed to air too much time otherwise it will rust.

In a bowl add the tuna, chopped onion, choped avocado, juice of one lemon, half of grated tomato, 2 tablespoons of soy sauce, a bit of salt and optionally some grated ginger. Mix well, cover it with transparent film and let rest in the fridge for at least one hour.

Remove from fridge 20 to 30 minutes before serving.

Tuna tartar

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.

Marinated grilled chicken

Hello,

Grilled chicken it’s a common recipe when you are involved on a diet, I found it unpleasant to eat so I prefer to play around a bit with it to become a recipe tasteful and still (hopefully) good for a diet.

Ingredients:

  • Chicken breasts
  • Ginger
  • Lemon
  • Soy sauce

On a small recipient add a bit of salt and ground pepper. Grate about one thumb of ginger. Squeeze one lemon. Add some fresh rosemary and/or thyme if you have. Add about 2 tablespoons of soy sauce. And finally add chicken breasts cut in thick steaks, mixing altogether with your hands. Cover the recipient and put in the fridge all night long.

Next day wait until the grill is at highest temperature and then add chicken pieces. Cook for 2-3 minutes on each side and add a bit of the juice over them.

Music included in the video (Airport Lounge) is composed and their rights belong to Kevin MacLeod (http://incompetech.com), the music is distributed with a CC-by license.

Tuna and feta rolls

Hello!

I was thinking about preparing a very typical recipe: chorizos a la sidra, but as long as I want to keep my weight I decided to go for a lighter recipe, and then suddenly I think about these rolls stuffed with tuna and feta cheese. The contrast between the crispy exterior and creamy interior is really nice, but just when you finish to cook them. If you eat them at next day they won’t be crispy, but will be a good choice for example for a picnic.

Ingredients:

  • 400 gr of tuna without skin and without spines
  • Feta cheese
  • 2 carrots
  • 1 onion
  • Phylo pastry
  • Soy sauce

Start cutting tuna on to stripes, tuna should be without skin and without spines. Then cut in half the stripes they should be about 3 cms. Grate 2 carrots. Cut 1 onion into strips.

Put a bit of olive oil in a pan. When oil is hot add the onion, tuna and carrots. Stir frequently and cook for about 4 – 5 minutes. There is no need to add salt, as long as soy sauce and feta cheese will add salty flavor enough. After that add soy sauce stir and cook for one or two minutes more.

Extend the phylo pastry and add a bit of tuna on it, place a piece of feta cheese on top of it. Then fold the sides of phylo pastry and roll. Cook the rolls on the oven at 350ºF (180º C) for about 20 to 25 minutes, until they turn gold. Be careful and let them get cold for 10 minutes or more, unless you want to burn your mouth.

Music on the videos (Airport Lounge) was compose by Kevin MacLeod (http://incompetech.com)

tuna and feta rolls

Orange hake

Hi,

I usually follow a blog called El comidista,  and last week I saw a very interesting recipe I bring to you in video (with some modifications).

Ingredients (for 2 people):

  • 2 oranges
  • 600-700 gr hake
  • Flour
  • Soy sauce
  • Cloves
  • Ginger

Start squeezing 2 oranges, put the juice in a bowl. Add also a tablespoon of soy sauce, about 8 cloves, some ginger and finally mix well.

Add some salt to the pieces of hake and then cover with flour, hit a bit each piece to remove the excess of flour.

On a pan add plenty of sunflower oil. You can check when the oil is hot enough by inserting a wooden spoon in the oil, it will be ready when you see bubbles around the spoon. Add the pieces of hake in the hot oil, cook them for about 5 minutes turning them several times. After removing from the pan let the hake rest for 5 minutes on the orange juice; more or less the time you will be cooking the net round of hake pieces.

Serve with a bit of this juice over each piece of hake.

Orange hake

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