July 30, 2012 by Varga László
Ingredients (2-4 servings):
For pico de gallo (salsa mexicana, salsa fresca)
- 3-4 medium tomatoes
- 1 medium onion
- 1 green chili pepper (preferably the hotter kind like jalapeno)
- 1 bunch of cilantro leaves (since I didn’t have them I replaced them with parsley)
- about half of a lime’s juice
The rest of the fillings:
- a few roast leftover slices
- 200 g surimi sticks
- a green pepper
- a small chili pepper
- 2-3 garlic cloves
- 150 g sour cream
- 150 g Mexican tomato salsa sauce
- a few teaspoons of sweet and hot paprika according to your tastes
- a medium lettuce
- a few slices of mexican cheese (mexican cheddar, etc) – optional
Pico de gallo:
- Chop coarsely the cilantro or parsley leaves. Slice thinly the chili pepper.
- Dice into smaller cubes the tomatoes and onion.
- Mix the salsa ingredients, season with lime juice, salt and pepper to taste.
The rest of the fillings:
- Slice into shreds the remaining roast leftovers, I had some of the previous Sauerbraten veal roast.
- Fry slightly with a bit of olive oil the roast shreds, the green pepper slices, chopped garlic and some chili pepper.
- Slice the surimi sticks into 1 cm pieces, then fry them slightly with a drip of olive oil.
- In a small bowl mix together the sour cream with some paprika, mix sweet and hot according to your taste ;).
- Heat a tablespoon of oil in the frying pan and fry 1-2 minute on only one side each tortilla.
- Lay on the still hot tortilla shreds of lettuce leaves.
- Then lay either some roast shreds either surimi slices. You can use other fish or seafood, but this is what I had at hand.
- Lay some tomato/salsa sauce, sour cream-paprika mix, fried peppers, fried garlic, fried garlic, cheese and plentiful of pico de gallo.
- Fold them carefully into halve. Serve on each large plate one roast – one surimi taco leaning on each other.
Category Beef, Fish, Mexican | Tags: chili pepper,easy,ethnic,garlic,healthy,lettuce,lime,Mexican,onion,parsley,quick,sour cream,tomatoes,tortilla,veal | 5 Comments
July 6, 2012 by Varga László
Ingredients (2 persons):
- 2 whole medium-to-small gilthead bream
- freshly ground salt and pepper
- 2 lemons
- 2-4 garlic cloves
- 1/2 cup extra virgin olive oil
- 2 large carrots
- 250 g celery stalks with leaves
- 500 g smaller new potatoes
- some larger button (champignon) mushrooms
- 2-3 thyme branches
- Egg and Lemon Sauce (Avgolemono)
- 2 large eggs
- Juice of 1 large lemon
- about 1 cup of meat or vegetable stock,
- Scale, gut and clean carefully the fishes.
- Salt and pepper the fishes both on their outside and their inside.
- In a bowl, mix together the juice of a lemon with about half of a cup of olive oil, add the chopped garlic.
- Brush the fishes’ both sides with the marinade and refrigerate for about 1-2 hours.
- Cut the carrots into 1/2 cm rounds. Chop the celery stalks and leaves.
- Depending on the size of the new potatoes halve them or cut them into quarters.
- Remove the fish from the marinate bowl and place into an oven tray.
- Place the carrots, celery, new potatoes, mushrooms and the thyme branches beside the fishes. Pour over the remaining marinade juice.
- Put the tray in the preheated oven at 200 C and let them roast for about 40 minutes.
- Meanwhile prepare the avgolemono (egg-lemon) sauce:
- Bring the stock to boiling temperature and keep it warm.
- Beat together the two eggs and juice of a lemon with a wire whisk in a small bowl.
- Slowly add the hot stock, spoon by spoon, or by pouring slowly and steadily, whisking all the time meanwhile, keep doing this procedure until the sauce has thickened to the desired consistency.
- Serve the fishes on each plate accompanied by the vegetables.
- Pour over the still hot avgolemono sauce.
Category Fish, Greek | Tags: bream,carrots,celery,easy,eggs,garlic,Greek,healthy,lemon,olive oil,oven,potato,roasted,sauce,vegetables | 2 Comments