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QUICK AND EASY MEALS

I WAS A HEAD CHEF FOR OVER 12 YEARS ,AND NOT WANTING TO BLOW MY OWN TRUMPET TOO MUCH ,I HAD ALOT OF GOOD REMARKS ABOUT MY FOOD ....SO I´M GOING TO START TO SHARE SOME OF MY RECIPIES WITH YOU ALL AND HOPE YOU ENJOY................... TO START A QUICK AND EASY MEAL THATS ALSO QUITE HEALTHY..... FRIZZEE GOATS CHEESE SALAD AND PAN FRIED COD WITH BUTTERNUT SQUASH AND NUTMEG PUREE..... INGREDIENTS... FOR THE SALAD FRIZEE LETTUCE GOATS CHEESE(THE LITTLE ROLLS YOU BUY IN THE SUPERMARKET ARE FINE) CHERRY TOMATOES SMOKED BACON CUT IN SMALL PIECES PINE NUTS RAISINS BALSAMIC VINAGER OLIVE OIL SALT /PEPPER FOR THE FISH AND MASH I FILET OF COD PER PERSON 200G IS ENOUGHYOUR SALAD ROCK SALT AND A LITTLE OLIVE OIL POTATOES AND BUTTERNUT SQUASH OF EQUAL QUANTITY. METHOD FISRT CUT AND DICE THE POTATOES AND SQUASH AND PLACE INTO BOILING WATER TO COOK FOR YOUR MASH... THEN PREPARE YOUR SALAD.....WASH THE FRIZZEE AND PLACE IN BOWL..FRY OFF THE BACON FIRST AND TAKE OUT TO COOL...THEN ADD THE RAISINS TO THE BACON FAT IN THE PAN AND LIGHTLY FRY ...THEN ADD THE PINE NUTS...(BE CAREFUL THEY BURN EASILY ,ALWAYS GENTLE HEAT)TAKE THEM OUT ONCE GOLDEN BROWN AND LEAVE TO COOL ALSO.....CUT UP THE CHERRY TOMATOES IN HALFS AND DICE THE GOATS CHEESE.....ONCE THE CHEESE IS CUT PLACE IT WITH THE TOMATOES AND THE FRIZZEE IN THE BOWL LEAVING JUST THE PINE NUTS ,BACON AND RAISINS SEPARATE WHICH I ALWAYS FLASH HEAT AT THE LAST MINUTE BEFORE SERVING...AND ADD TO THE SALAD...OIL VINAGER SALT AND PEPPER TO TASTE. CHECK YOUR POTATOES AND IF THEY ARE READY JUST TURN OFF THE WATER AND LEAVE THEM WHILE YOU COOK THE FISH......MEDIUM HEAT ..FIRST ROCK SALT IN THE PAN AND A LITTLE OLIVE OIL (I PREFER BUTTER )AND SLOWLY PAN FRY UNTIL THE FISH IS FIRM AND COOKED THROUGH...JUST BEFORE IT IS FINISHED DRAIN YOUR BUTTERNUT SQUASH AND POTATOES AND ADD PLENTY OF NUTMEG SALT AND PEPPER (ALWAYS TASTE AS YOU GO AND REMEMBER ITS EASY TO ADD BUT NOT TO TAKE AWAY) ALL READY SERVE THE FISH WITH THE MASH AND THE SALAD ON THE SIDE QUE APROVECHE..

unfinished pancake tuna wraps
08 April 2012 @ 00:46

 Sorry about that ....I'm going to presume I have pushed a button and published before finishing as I dont want to be a bad sport and blame the machinery......

anyway where was I ???

pessel and morter (I think thats how you spell it).....if you've got them ,if not just chop finely the herbs with a clove of garlic, and add to a little olive oil.........you then mix the cooked rice with the cooked tuna ,sweetcorn (olives and pine nuts aswell...if you fancy)and then the grated tomatoe season well and add the herbs, 

you then add the rice mix to the pancakes either in layers or as most do like cannelones in rolls and place in an ovenproof dish...........

This is where you can get creative ...I normally top with a little bechamel and grated gruyere cheese and gratinate ,..butyou can also top with mozzarella de buffala (buffalo mozzarella  )after heating in the oven ,,,,,,the mozzarella must be added cold and with basil chopped and olive oil drizzled and balsamic vinager

however someone told me recently that they had tried with greek yogurt and topped with feta cheese and gratinated .....so take your pick

 

ONCE AGAIN SORRY FOR THE BREAK (TECHNICAL GLITCH)

AND IF YOU ARE ON THE COSTA B 



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