May 5, 2017 by Varga László
I was in mood to cook something with fish, soon after i made the arancini so I was in mood for balls.
I found on my shelves a can of chickpeas and no bread, so i decided to use the chickpeas as the binding agent for my fishballs.
Being springtime I used green garlic and green onions, you could use the regular non-spring versions as well but these greens give a fresh flavor and a nice color and texture.
The final outcome was not only very pretty but also so yummy!
This is my special new recipe, pretty quick and straightforward:
Ingredients (2 servings):
- 1 can chickpeas
- 300-400 g boneless salmon fillets
- 1 egg
- 2 green garlics
- 1 green onion
- 100 g breadcrumbs
- 100 g shredded mozzarella cheese
- salt and pepper to taste
- frying oil enough to fill the skillet
- With a fork, mash the canned chickpeas, discard the liquid from the can.
- Dice the salmon then chop them with a kitchen knife until the pieces are quite small, but not a paste
- Chop the green garlic and onion.
- Mix together in a bowl the mashed chickpeas, salmon, mozzarella cheese, chopped green onion and garlic, a whole egg, salt and pepper to taste.
- Form small ball the size of a chestnut from this mixture.
- Lay the breadcrumbs in a tray and roll the fishball into the breadcrumbs to get a uniform coating.
- Heat the frying oil in a deep enough skillet, and fry the fishballs over medium high heat until they get a nice golden color. Don’t overcrowd the pan, not to burn them.
Category Fish, Italian | Tags: balls,chickpeas,easy,fish,garlic,green onions,quick,salmon | No Comments
April 26, 2017 by Varga László
Category Seafood | Tags: easy,green onions,lemon,light,mushrooms,quick,shrimps | No Comments
April 5, 2015 by Varga László
It is spring time so it’s lamb season. I was shopping in the farmers market and got a bunch of stevia.
Not long time ago there was the Persian New Year – Nowruz.
So I was looking for something to combine them all – Persian food, lamb and stevia. I found – Gormeh Sabzi – but I replaced the spinach with the stevia.
I cooked this dish for some friends, most of them stating that they don’t like lamb at all, but they will taste it not to insult me.
At the end they ate it all leaving the pot empty! 😉
So, Happy Nowruz everyone, with a bit delay 🙂
Ingredients (about 8-10 portions):
- 1 kg boneless lamb shoulder- I used a full shoulder which I deboned myself
- 4 tbsp olive oil
- 1 onion
- 4 garlic cloves
- 2 teaspoon freshly chopped ginger
- 2 teaspoons ground turmeric
- 1/4 teaspoon saffron
- 400 g tinned kidney beans, drained
- 3 bunches stevia
- 2 bunches parsley
- 1 leek
- 2 bunches spring onions
- 2 bunches spring garlic
- 1 dried lime
- 1 teaspoon chili flakes
- salt and ground black pepper to taste
- Cut the lamb meat into 2 cm cubes (debone it if necessary).
- Chop the onion and garlic.
- Cut the stevia leaves into 2 cm strips.
- Slice the green garlic, green onions and leek.
- In a large frying pan heat 1-2 tablespoons olive oil.
- Add first the fattier lamb pieces, to melt the lard until they have browned and a bit crunchy.
- Add the chopped onion and garlic and fry them until golden.
- Add the the remaining lamb and chopped ginger and fry them until golden brown.
- Add the leeks,. Cover with a lid and slide into the oven for 1 1/2 hours.
- Heat the 2 tablespoons of olive oil in a large frying pan and add the stevia, parsley, spring onions, spring garlic and leek greens.
- Fry them for a few minutes, over medium low heat, stirring until fragrant and darker.
- Add to the casserole with the limes, season to taste, then return to the oven for a further 1 1⁄2 to 2 hours, until the lamb is extremely tender.
- Serve while hot with saffron rice.
Category Asian, Ethnic, Lamb | Tags: garlic,ginger,green onions,lamb,lime,parsley,Persian,stevia,stew,turmeric | 2 Comments