Tag: green onions

Tagliatelle al Nero di Sepia (Black Squid Ink) with Salmon and Cherry Tomatoes – Italian Recipe

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Ingredients:

  • 250 g fresh tagliatelle al nero di sepia – black squid ink tagliatelleaIMG_7675
  • 500 g salmon filletaIMG_7679
  • 250 g yellow cherry tomatoes
  • 4 garlic cloves
  • 3 shallots
  • 2 green onions
  • 100 ml semi-sweet wine (I used Two Oceans South African wine, very fruity and light)
  • 150 ml goat yoghurt
  • dried chilli flakes aIMG_7696
  • salt and black pepper to taste
  • a little olive oil for the frying

Preparation method:

  1. Chop the onion and shallots
  2. Dice the salmon fillet into 2 cm cubesaIMG_7684
  3. Cook the tagliatelle in boiling water for 4-5 minutes
  4. Fry the chopped garlic and onion in hot olive oil
  5. Add 100 ml wine and the salmon cubes, add salt and freshly ground black pepper to tasteaIMG_7693
  6. Simmer for 6-8 minutes over medium-low heat stirring gently from time to timeaIMG_7694
  7. In a separate pan, fry the chilli flakes for half a minute then add the cherry tomatoes and fry them for 3-5 minutes until 1/3 wiltedaIMG_7706
  8. Slice the green parts of the green onions
  9. Simmer the green onions in a separate pan a bit of the sauce from the main pan for 1-2 minutes until a bit wilted
  10. Drain the pasta but reserve its water
  11. Add to the salmon pan the cherry tomatoes, the green onions, the drained pasta and the goat yoghurt, stir very gently and simmer for about a minute.aIMG_7711
  12. Turn off the heat and let it rest for 2-3 minutes and the pasta to swell some sauce
  13. Chop the parsley and add to the top of the pasta panaIMG_7713
  14. Serve while warm.aIMG_7718

Thai Persimmon Turkey with Steamed Buttery Broccoli Recipe

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Ingredients (4 servings):

  • 500 g deboned turkey leg
  • 2 tablespoons minced ginger
  • garlic
  • 1/2 lime juice
  • 1 tablespoon hot chili paste
  • soy sauce
  • 1 tablespoon brown sugar
  • 2 persimmons
  • 1 small green chili pepper
  • 1 tablespoon lemongrass
  • 500 g button mushrooms
  • 1 cup coconut milk
  • 3 green onions
  • 1 red capia pepper
  • 1 large broccoli
  • 75 g butter
  • salt to taste

 

Preparation method:

    1. Dice the turkey into 2 cm cubes.aIMG_6513
    2. Place the turkey into a bowl together with the marinade components: garlic, ginger, lime juice, soy sauce, hot chili paste and brown sugar.aIMG_6518
    3. Mix them well together and leave marinating for 1-2 hours.
    4. Slice the green chili pepper and dice the capia pepper.
    5. Cut the mushrooms into quarters.
    6. Chop the green onions.
    7. Slice the persimmon then cut each slice in two. Reserve a few slices for garnishing.aIMG_6536
    8. Heat the oil in a wok over medium-high heat and the meat, green chili pepper and lemongrass for 4-5 minutes.aIMG_6525
    9. Add the quartered mushrooms, cover and simmer for 5-10 minutes.aIMG_6530
    10. Add the green onions, dices capia pepper and persimmon, stir fry for another 3-4 minutes.aIMG_6532
    11. Add the coconut milk and simmer for another 5-10 minutes until sauce thickens.aIMG_6538
    12. Wash well the broccoli and cut off its florets.aIMG_6534
    13. In a frying pan melt the butter, add the broccoli and about 1/4 cup water. Season with salt.
    14. Cover the pan with a lid and steam the broccoli this way, stirring a few time the pan, for about 5 minutes until their color turns wild green and they become just crisp. Beware not to overcook it because it looses texture and becomes mushy.
    15. Serve the turkey dish with some steamed buttery broccoli and garnish with some fresh persimmon slices.aIMG_6546aIMG_6553

 

[amd-zlrecipe-recipe:2]

Roasted Guinea Fowl with Strawberry, Chanterelle and Asparagus Recipe

[translations]
[translate lang=english]

Ingredients (2 persons):

  • 1 guinea fowl
  • a handful strawberries enough to fill the inside of the fowl
  • about 6 thyme branches
  • 1 cup of white wine – demi dry or semi-sweet
  • salt
  • 1 teaspoon sweet paprika
  • 1 teaspoon hot paprika

For the chanterelle stew:

  • 6 tablespoons butter
  • 3 stalks green onion
  • 3-4 stalks green garlic
  • salt and pepper to taste
  • 1/4 cup dry white wine
  • 1/2 kg chanterelle mushrooms
  • 1/2 cup sour cream
  • 1/2 teaspoon grated nutmeg
  • 1 teaspoon freshly chopped parsley
  • Fresh lemon juice

For the asparagus:

  • about 300 g asparagus
  • a drizzle of olive oil
  • salt and pepper

For the salad:

  • 1/2 kg strawberries
  • 1/2 kg smaller tomatoes
  • 1 stalk green onion
  • a small bunch chives
  • optionally pickled pearl onions

Preparation Method:

  1. Clean and wash thoroughly the guinea fowl.
  2. Sprinkle plenty of salt and the paprikas both inside and outside of the guinea fowl.
  3. Pour the cup of wine into an ovenproof dish and place the guinea fowl into this dish.
  4. Fill the inside of the bird with a handful of strawberries and 3-4 thyme branches.
  5. Preheat the oven at 170 C and place the guinea fowl dish in. Roast for about 60 – 90 minutes depending on the size of the bird.
  6. Meanwhile, prepare the side dish and salad:
  7. Chop the green onions and green garlic.
  8. Wash carefully the chanterelle mushrooms to remove the dirt and grass parts.
  9. Melt 3 tablespoons butter in a frying pan over medium heat.
  10. Add green onions and green garlic, fry them until lightly golden, for about 5 minutes.
  11. Pour over the wine and cook until liquid is reduced by half, about 2 minutes.
  12. Add the mushrooms and the remaining butter and cook them until the chanterelles are lightly golden, about 5 minutes.
  13. Add the sour cream and nutmeg and cook until it gets to the desired thickness, for 1-2 minutes. 
  14. Add the chopped parsley and season to taste with salt and pepper.
  15. Clean the asparagus and place them in an ovenproof dish.
  16. Pour over some olive oil. Season with salt and pepper.
  17. Grind over some lemon rind and place it in the oven below the guinea fowl. Roast for about 10 minutes.
  18. For the salad: halve the remaining strawberries, cut up the tomatoes. Chop one remaining green onion and some chives. Mix them all gently, add some pickles if you have some, I had some pickled pearl onions.
  19. Remove the guinea fowl from the oven and let it rest for about 5 minutes, then halve it up.
  20. Serve on 2 larger plates – each half of guinea fowl, the chanterelle stew, some asparagus and a handful of strawberry-tomato salad.

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[translate lang=magyar]

Sült gyöngytyúk eperrel, rókagombával és a spárgával – Recept

Hozzávalók (2 főre):

  • 1 gyöngytyúk
  • egy maréknyi eper, annyit hogy töltsük meg a gyöngytyúkot
  • körülbelül 6 ág kakukkfű
  • 1 pohár fehér bor – félszáraz vagy félédes
  • 1 teáskanál édesnemes pirospaprika
  • 1 teáskanál csípős paprika

A rókagomba főzelékhez:

  • 6 evőkanál vaj
  • 3 szár zöldhagyma
  • 3-4 szár zöld fokhagyma
  • só és bors ízlés szerint
  • 1/4 csésze száraz fehérbor
  • 1/2 kg rókagomba
  • 1/2 csésze tejföl
  • 1/2 teáskanál reszelt szerecsendió
  • 1 teáskanál frissen aprított petrezselyem
  • friss citromlé

A spárgához:

  • körülbelül 300 g spárga
  • egy kevés olívaolaj
  • só és bors

A salátához:

  • 1/2 kg eper
  • 1/2 kg apróbb paradicsom
  • 1 szár zöldhagyma
  • 1 kis csokor snidling
  • opcionálisan savanyú gyöngyhagyma

Elkészítési módszer:

  1. Szórjuk meg jól a gyöngytyúkot sóval és paprikával, belül és kívül egyaránt.
  2. Öntsük a csésze bort egy tűzálló tálba, amibe aztán elhelyezzük a gyöngytyúkot.
  3. Töltsük meg a madár belsejét egy maroknyi eperrel és 3-4 kakukkfű ágakkal.
  4. Tegyük a gyöngytyúkos tálat a 170 C -re előmelegíttet sütőbe és süssük körülbelül 60-90 percig, a madár méretétől függően.
  5. Közben elkészítjük a köretet és a salátát:
  6. Aprítsuk fel a zöldhagymát és zöld fokhagymát.
  7. Mossuk meg alaposan a rókagombát.
  8. Elolvasztunk 3 evőkanál vajat egy serpenyőben, közepes lángon.
  9. Adjuk hozzá a zöldhagymát és zöld fokhagymát, pirítsuk őket enyhén aranysárgára, körülbelül 5 percig.
  10. Öntjük rá a bort és főzzük, amíg a folyadék felére csökken, körülbelül 2 percig.
  11. Adjuk hozzá a gombát és a maradék vajat és főzzük amíg a rókagomba enyhén aranyszínű, körülbelül 5 percig.
  12. Hozzáadjuk a tejfölt és szerecsendiót és főzzük amíg eljut a kívánt vastagsághoz, 1-2 percig.
  13. Adjuk hozzá a felaprított petrezselymet és sózzuk és borsozzuk ízlés szerint.
  14. Tisztítsuk meg a spárgát és helyezzük el egy tűzálló tálba.
  15. Öntsünk rájuk egy kis olívaolajat. Sózzuk és borsozzuk.
  16. Reszeljünk némi citrom héjat és tegyük sütőbe a gyöngytyúk alá. Süssük körülbelül 10 percig.
  17. A salátához: félbe vágjuk a maradék epret, szeleteljük fel a paradicsomot. Aprítsuk fel a megmaradt zöldhagymát és a metélőhagymát. Keverjük össze őket óvatosan, adjunk hozzá ha van egy kevés savanyúságot, nekem volt egy kevés savanyú gyöngyhagyma.
  18. Vegyük ki a gyöngytyúkot a sütőbol és hagyjuk pihenni 5 percig, majd félbe vágjuk.
  19. Tálaljuk 2 nagyobb tányéron – egy-egy gyöngytyúk fele, rókagomba főzelékkel, néhány spárgával és egy maroknyi eper-paradicsom salátával.

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[translate lang=romana]

Bibilică la cuptor cu căpșuni, gălbiori şi sparanghel – Rețeta

Ingrediente (2 persoane):

  • 1 bibilică
  • o mână de căpșuni cât pentru a umple interiorul păsării
  • aproximativ 6 ramuri de cimbru
  • 1 cană de vin alb – demisec sau demidulce
  • sare
  • 1 linguriță de boia de ardei dulce
  • 1 linguriță de boia iute

Pentru tocănița de gălbiori:

  • 6 linguri de unt
  • 3 fire de ceapă verde
  • 3-4 fire de usturoi verde
  • sare şi piper după gust
  • 1/4 cană de vin alb sec
  • 1/2 kg gălbiori
  • 1/2 cană de smântână
  • 1/2 linguriță de scorțișoară rasă
  • 1 linguriță de pătrunjel proaspăt tocat
  • Suc de lămâie proaspăt

Pentru sparanghel:

  • aproximativ 300 g de sparanghel
  • puțin ulei de măsline
  • sare şi piper

Pentru salată:

  • 1/2 kg căpșuni
  • 1/2 kg roșii mai mici
  • 1 ceapă verde
  • un mic buchet de arpagic
  • opțional cepe perle murate

Metoda de preparare:

  1. Curățați şi spălați bibilica.
  2. Presarăți cu multă sare şi paprika dulce şi iute atât interiorul cât şi exteriorul bibilicei.
  3. Turnați cana de vin într-o tavă termorezistentă şi plasați bibilica în ea.
  4. Umpleți interiorul păsării, cu o mână de căpșuni şi 3-4 ramuri de cimbru.
  5. Încălziți cuptorul la 170 C, şi plasați tava cu bibilica în. Coaceți timp de aproximativ 60-90 de minute, în funcție de mărimea păsării.
  6. Între timp, pregătiți garnitura şi salata:
  7. Tocați ceapa verde şi usturoiul verde.
  8. Spălați cu atenție gălbiorii pentru a elimina murdăria şi bucățile de iarbă.
  9. Topiți 3 linguri de unt într-o tigaie la foc mediu.
  10. Adăugați ceapa verde şi usturoiul verde, prăjiți-le până când devin ușor aurii, timp de aproximativ 5 minute.
  11. Turnați peste, vinul, şi fierbeți până când lichidul se reduce la jumătate, aproximativ 2 minute.
  12. Adăugați ciupercile şi restul de unt şi fierbeți până când gălbiorii sunt ușor aurii, aproximativ 5 minute./li>
  13. Adăugați smântâna şi nucșoara şi fierbeți până se ajunge la grosimea dorită, timp de 1-2 minute.
  14. Adaugați pătrunjelul tocat şi condimentați după gust cu sare şi piper.
  15. Curățați sparanghelul şi așezați-l într-o tavă termorezistentă.
  16. Turnați peste ulei de măsline şi asezonați cu sare şi piper.
  17. Radeți peste, niște coajă de lămâie şi plasați-o în cuptor dedesubtul bibilicei. Coaceți timp de aproximativ 10 minute.
  18. Pentru salată: Tăiați în jumătăți căpșunile rămase, tăiați roșiile. Tocați o ceapă verde şi ceva arpagic. Amestecați-le pe toate ușor, adăugați ceva murături, dacă aveți, eu am avut câteva cepe murate perle.
  19. Scoateți bibilica din cuptor şi lăsați sa se odihnească timp de aproximativ 5 minute, apoi se tăiați-o în două jumătăți.
  20. Serviți pe 2 farfurii mari – fiecare jumătate a bibilicei, tocănița de gălbiori, ceva sparanghel şi o mână de salată de căpșuni cu roșii.

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