Page 29 – CWEB

Orange Blossoms Shredded Pork With Capsicums

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June 20, 2022

Enjoy this tender & flavourful Orange Blossoms Shredded Pork With Capsicums, that’s so rich in vitamins! Don’t you think these oranges did a wonderful job to my plating?

Ingredients

500g Lean Pork

¼ Red Capsicum

¼ Green Capsicum

2 Oranges (optional)

½ tsp minced Ginger

2 tsp minced Garlic

1 tsp Soya Sauce

1 tsp Sesame Oil

1 tbsp Olive Oil

1 tsp Chinese cooking wine

Marinade for Pork:

½ tsp Oyster sauce

½ Corn flour

Dash of Pepper

Preparation

1. Rinse & shred pork.

2. Marinate for at least 30 mins.

3. Clean capsicums & shred.

4. Wash oranges & slice them up. Arrange them neatly on a serving plate.

5. Heat oil & sautÃ©ed garlic. Add pork & ginger, & mix well.

6. When pork is almost cooked, add in capsicums & seasoning. Stir fry for another 1-2 mins & transfer to serving plate. * Do not overcook the pork or it’ll turn tough. Enjoy this tender & flavourful Orange Blossoms Shredded Pork With Capsicums (èŠ±å¼€å¯Œè´µè‚‰ä¸), that’s so rich in vitamins!

Credit: Foodista

Orange Balsamic Salmon Over Pasta

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June 18, 2022

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This dish is made with wild salmon which we love! The complex flavors of the orange-balsamic sauce with anise complements the wonderful sauteed salmon and pasta flavors. We’ve been enjoying this recipe for more than 20 years. It’s fabulous!

Ingredients

Marinade:

1 T EVOO

1 T Balsamic vinegar

1 T coarse ground black pepper

Sauce:

¼ C EVOO

¼ C Balsamic vinegar

2 T frozen orange juice concentrate

1 T(heaping) of fresh ground anise seed

2 cloves garlic, minced

¼ C chopped or sliced green onions or 2 T dried chives

3 T warm water

Other:

¾ – 1 lb. salmon fillet, skin removed

8 oz tagliatelli, linguini, or angel hair pasta

Small can of Mandarin Oranges, drained

2 parsley sprigs or 2 T chopped parsley

Preparation

Marinating Salmon:

1. On a suitably sized plate combine 1 T each of the olive oil, balsamic vinegar and black pepper.

2. Place skinned fish in the mixture; turn to coat both sides and marinate for 20 minutes at room temperature while it warms.

Preparing Sauce:

3. Mix the olive oil, balsamic vinegar, orange juice, warm water, garlic, green onions, and ground anise seed together in a small glass bowl. Warm in warming oven at 200* F

Sauteing Salmon:

4. Lightly oil a 10” cast iron skillet and cook salmon over low heat for about 5 minutes; turn salmon over and repeat, cooking until done as you like it.

Preparing Pasta:

5. In oiled and salted boiling water, cook the pasta until al dente; about 6-7 minutes.

6. Drain the pasta, rinse and put it back into the warm pot or arrange on plates warming in the warming oven at 200* F.

Credit: Foodista

Orange and Thyme Glazed Salmon Filets

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June 17, 2022

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A simple sauce of orange marmalade and horseradish mustard gives these salmon filets a sweet and spicy punch!

Ingredients

8 ounces salmon filets

2 tablespoons orange marmalade

1 teaspoon honey

2 teaspoons horseradish mustard

1 tablespoon lemon juice

2 teaspoons thyme, minced

1/4 teaspoon salt

1 pinch pepper

Preparation

1. Preheat oven to 350.

2. Combine orange marmalade, horseradish mustard, honey, lemon juice and thyme in a small bowl.

3. Spray non-stick baking sheet with cooking spray.

4. Place salmon filets on the cooking sheet, season with salt and pepper, then top with marmalade mixture.

5. Bake 15 — 20 minutes until salmon just flakes apart in the thickest part. Do not overcook, or salmon will be dry.

Credit: Foodista

One-Pot Kimchi Ramen

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June 16, 2022

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Delicious kimchi ramen cooked with marinated pork belly, shiitake and enoki mushrooms, tofu and bok choy, all in one pot.

Ingredients

8 ounces pork belly (skinless), sliced

For the pork marinade:

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 tablespoon Sherry

1 tablespoon soy sauce

For the kimchi ramen:

4 soft boiled eggs, halved

1/2 medium onion, thinly sliced

1 cup shiitake mushrooms, sliced

Half block of firm tofu, sliced

4 ounces enoki mushrooms

4 baby bok choy, halved

1 cup kimchi, firmly packed

1/2 cup kimchi juice

4 cups chicken bone broth or chicken broth

2 tablespoons spicy red pepper paste

1 tablespoon Korean red pepper powder

2 packages ramen

Chopped green onions for garnishing

Preparation

1. Combine all the ingredients for the pork marinade in a medium bowl.

2. Cut the pork belly slices into 2-inch long pieces. Add the pork into the marinade. Stir well and set aside.

3. In a small saucepan, bring 2 cups water to a boil. Carefully place eggs into the boiling water. Let them cook for 5 minutes. Scoop out eggs and place in cold water.

4. Meanwhile, slice onion, shiitake mushrooms, and tofu; clean enoki mushrooms and chop off the ends; wash baby bok choy and cut them in half. Set all prepared ingredients aside.

5. In a medium saucepan, cook marinated pork belly over medium-high heat for about 2 minutes, stirring often.

6. Add onion and kimchi. SautÃ© until fragrant, about 2 minutes.

7. Add kimchi juice, broth, red pepper paste, red pepper powder and bring to a boil.

8. Once the soup base is boiling, add ramen and shiitake mushrooms. Let it cook for 3 minutes.

9. Add tofu, enoki mushrooms, bok choy and cook for 2 minutes or until ramen is tender. Turn off heat.

10. Peel eggs and cut in half.

11. Dish the kimchi ramen and serve with halved eggs. Garnish with chopped green onions. Enjoy!

Credit: Foodista

One More Thanks To Alain Ducasse — Cod With Herb-Butter, Shiitake and Tomato ConcassÃ©e

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June 15, 2022

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One More Thanks To Alain Ducasse — Cod With Herb-Butter, Shiitake and Tomato ConcassÃ©e

This recipe has been adapted from an Alain Ducasse’s recipe, one of my favorite chefs…I was offered this book called “La Cuisine de Ducasse par Sophie” a few Christmas back and once in a while and dig into it to try its wonderful recipes. They’re not too time-consuming but most of all, the recipes are focusing on flavors and simplicity.

Ingredients

For the fish and side

6 ounces cod fillets or any dense white fish (about 6.34 or 180 g each)

8 tomatoes on the vine, seedless, peeled and roughly cut

10 1/2 ounces (or 300 g) girolles mushrooms or shiitake

1 bunch basil (keep 12 leaves for decoration)

3 tablespoons olive oil

6 garlic cloves, candied

salt and pepper

For the herb-butter

ounces (or 150 g) butter, soft, demi-sel

1 ounce (or 30 g) almonds, chopped

1 ounce (or 30 g) walnuts, chopped

1 garlic clove, crushed

1 teaspoon strong Dijon mustard a l’ancienne

1 thin slice ham (Jabugo or Serrano), cubed

zest of 1/2 lemon

2 tablespoons mixed herbs, chopped (parsley, chives, chervil)

salt and pepper

For the candied garlic batch

30 garlic cloves

1 sprig rosemary

2 sprigs thyme

olive oil

Preparation

1. For the herb-butter: Mix lemon zest with the butter and all other ingredients.

2. For the tomato concassÃ©e and mushrooms: Heat 2 tbs olive oil, add tomatoes and let them cook at medium heat until the water evaporates.

3. Add salt and pepper. In another pan, saute mushrooms in 1 tbs olive oil at high heat for about 2-3 minutes.

4. Add 15 basil leaves, chopped, salt and pepper and mix well.

5. Mix tomatoes and mushrooms and candied garlic. Adjust seasoning and keep warm.

6. For the candied garlic: Cover garlic with olive oil, add herbs and cook slowly for about 1h30 min in a small covered pot.

7. When cooked, pour in a jar with the olive oil and place in the refrigerator for future use.

8. Finishing and presentation: Pre-heat oven at 240C on circular heat mode.

9. Add salt and pepper to the cod fillets.

10. Spread herb-butter on top of the fillets and cook for about 10 minutes.

11. Place tomato-mushroom mixture in the center of plates.

12. Add cod on top.

13. Sprinkle with Fleur de Sel and basil and serve immediately.

Credit: Foodista

Olive Oil Herb Roasted Chicken and Veggies

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June 14, 2022

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Olive Oil Herb Roasted Chicken and Veggies is a simple, healthy, delicious one pan meal and a great recipe idea for Sunday dinner or a no fuss weeknight meal!

Ingredients

– One 5 1/2 to 6 Pound Roasting Chicken

– 1/3 Cup plus 2 Tablespoons Olive Oil

– 2 Tsp. Black Pepper

– 2 Tsp. Sea Salt

– 1 Tsp. Lemon Pepper

– 1 Tablespoon plus 1 Tsp. Dried Rosemary

– 2 Tablespoons plus 1 Tsp. Dried Oregano

– 1 Head of Garlic

– 1/2 Pound Baby Carrots

– 1 Large Sweet Onion

– 6 Medium Yellow Potatoes

Preparation

1. Heat oven to 375 degrees.

2. Remove giblets from chicken. Rinse and dry well. Season the cavity of the chicken with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.

3. Place chicken in large roasting pan.

4. Brush with the two tablespoons of olive oil and season with the one teaspoon of rosemary, oregano, salt and pepper.

5. Clean the head of garlic. If the cloves are small, leave them whole. If the cloves are large, slice in half lengthwise.

6. Clean the onion and cut into eighths.

7. Rinse and dry the yellow potatoes. No need to peel yellow/golden potatoes. Cut into eighths.

8. Rinse and dry the baby carrots.

9. Place the third cup of olive oil into a large bowl. Add spices and herbs and whisk well.

10. Add the vegetables and toss to coat.

11. Arrange the prepared veggies around the chicken.

12. Place chicken and vegetables on middle rack in oven.

13. Roast, uncovered for about an hour and one half. Baste the chicken occasionally with pan juices.

14. Chicken is done when meat thermometer registers 170 degrees when inserted into thigh.

Credit: Foodista

Okra With Olive Oil And Pomegranate Molasses

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June 13, 2022

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Okra With Olive Oil And Pomegranate Molasses

This is a very simple vegetarian recipe for Okra cooked with Olive Oil and Pomegranate molasses. It is very simple and light on the stomach. When people try this recipe out they will be wondering about the secret of the delicious taste and be surprised how good it tastes due to the usage of pomegranate molasses. The Okra dish is served with fresh pita bread or white rice on the side.

Ingredients

1/2 kilogram okra, frozen or fresh

Four fresh tomatoes, diced

1/4 cup pomegranate molasses

Juice of one lemon

1 bunch of cilantro, chopped

1/4 cup Olive oil

Salt and black pepper

Minced Garlic, optional

Preparation

1. Fry the okra in the olive oil until it has some brown color to it

2. Add the salt and pepper

3. Add the diced fresh tomatoes and the chopped cilantro

4. Add the lemon juice and the pomegranate molasses

5. Cook together until the okra becomes soft.

6. You may add garlic at the end, and it is only optional.

Credit: Foodista

Octopus With Fingerlings And Garlic Scapes

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June 11, 2022

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Octopus With Fingerlings And Garlic Scapes

This is a unique recipe that was specifically created for a Foraged and Found One Pot Dinner on June 15, 2009 by Christina Choi, from Forage and Found Edibles, Michael Hebb and Conor Donahue of One Pot.

Ingredients

3 cups water

2 lemons, cut half

1/2 bottle of white wine

1 tablespoon champagne vinegar

1 cinnamon stick

2 garlic cloves, unpeeled

1 teaspoon chili flakes

1 bay leaf

1/2 cup salt

pound octopus

pound fingerling potatoes

white wine vinegar

salt

bunch garlic scapes

extra virgin olive oil

salt

pepper

cup wild onion blossoms

Preparation

1. Create a court bouillon by combining water, lemon, wine, Champagne vinegar, cinnamon stick, chili flakes, garlic, bay leaf and salt and bring to a boil. Reduce heat to a simmer. Add octopus, cover and simmer until tender, approximately 2 hours.

2. Meanwhile, slice potatoes into eight-inch coins. Boil in half gallon of salted water over high heat until tender, about 5 minutes. Drain. Pour fingerlings onto a sheet tray to cool. Toss with vinegar and season with salt. Blanch garlic scapes and plunge into an ice bath to cool.

3. Once octopus is tender, remove octopus with tongs from court bouillon and onto a baking sheet. Cool in refrigerator for a half an hour. Remove from refrigerator and use a sharp knife to cut head from tentacles, and discard head. Cut octopus tentacles into 1-inch bias and set aside.

4. Combine potatoes, octopus and ramps into a bowl and combine with extra virgin olive oil and salt and pepper to taste. Garnish with wild onion blossoms. Serve.

Credit: Foodista

Octopus Stew With Currants, Walnuts and Black Olives

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June 10, 2022

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Octopus Stew With Currants, Walnuts and Black Olives

This octopus stew is richly savoury and only very mildly fishy. What I like best of all is the occasional surprise of biting on a currant or a walnut – somehow it is always a surprise though I know it is there.

Ingredients

pounds 1 . 5 kilo octopus, ideally a defrosted which is more tender and cooks faster

an onion

2 garlic cloves

3 tablespoons thick tomato paste

2 tablespoons olive oil

1 glass red wine (white will do but red adds colour)

1 tablespoon currants or substitute smallest raisins

1 tablespoon small black olives

6 walnuts

2 bay leaves

black pepper

2 handfuls Optional: a tsp. of allspiceor cinnamon or cloves; you can also add of shelled

Preparation

1. Wash the octopus and place whole in a heavy bottomed sauce pan that has a tight fitting lid. Place on lowest possible heat and leave to cook about 45 — 60 minutes. Do not check on it till at least 30 minutes have passed, the ideal is not to lift the lid at all.

2. While the octopus is cooking, shell the walnuts and chop roughly, not too small. Peel and slice the onion into thin half moons.

3. Very gently fry the garlic in the olive oil till just golden then remove. Add the sliced onions and soften gently till well wilted and softened .

4. While the onions are softening dilute the tomato paste in hot water. When it is well blended add it to the onions along with all the other ingredients: olives, currants, walnuts, bay leaf, any sweet spice you are using.

5. Leave to simmer on low heat, allowing it to reduce then topping up with a little water, till it has thickened into a good sauce consistency.

6. When the octopus is cooked through, remove and discard the liquid it has expelled, which will be too salty to use. Decide if you want to skin it or not, then chop into 5 cm pieces and add these to the tomato sauce.

7. Add the wine and simmer uncovered till the sauce has thickened again.

8. Serve with small boiled potatoes rolled in olive oil and dusted with fresh parsley or on its own with good crusty bread. We found samphire when shopping, a sea vegetable known as sea aspargus – so we used that in instead.

Credit: Foodista

Nohutlu bamya yemeÄŸi

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June 9, 2022

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Bamya yemegi en sevdigim yemeklerden biridir diyebilirim.Hani atlarimiz derlerya yemekler icinde Bamya Sehirler icinde Konya 😉 Bu arada yazmadan gecemiyecegim Bamya corbasi Konyanin meshur yemeklerinden biridir..Yazdan hazirlayip, derin dondurucuya koydugum bamyalari cikartip degisik sekilerde pisiriyorum.Nohutlu etli bamya,yemgimi denemenizi tavsiye ediyorum.

Ingredients

300 gr bamya (bir poset bamya derindondurucudan )

300 gr kusbasi et

2 yemek kasigi zeytin yagi

1 buyuk boy kuru sogan

3 adet domates

1 yemek kasigi kirmizi biber salcasi

1 su bardagi haslanmis nohut

yarim limon

yeterince tuz

3 su bardagi sicak su

Preparation

1. Oncelikle eti tencereye koyup suyunu salip cekinceye kadar pisirin.

2. Daha sonra zeytinyagi ve ince dogranmis soganlari ilave edin.

3. Bir muddet kavrulduktan sonra biber salcasi ve dogranmis domatesi ilave edip karistirin.

4. Kaynar suyu dokup tencerenin kapagini kapatin. Etler yumusayincaya kadar pisirin.

5. Bamya ,onceden haslanmis nohut ve limon suyunu ilave edip yaklasik 5-10 dakika pisirip, ocaktan indirin.

6. Fazla pisirmeyin, dondurucuya haslanmis kondugu icin bamyalar erir.Konserveler icinde gecerli. Taze bamya pisirilecekse sure biraz daha uzun olur.Limon koymanin sebebi bamyalarin sumuklenmesini onler.

Credit: Foodista

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Orange Blossoms Shredded Pork With Capsicums

Ingredients

Preparation

Orange Balsamic Salmon Over Pasta

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Orange and Thyme Glazed Salmon Filets

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One-Pot Kimchi Ramen

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One More Thanks To Alain Ducasse — Cod With Herb-Butter, Shiitake and Tomato ConcassÃ©e

Ingredients

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Olive Oil Herb Roasted Chicken and Veggies

Ingredients

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Okra With Olive Oil And Pomegranate Molasses

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Octopus With Fingerlings And Garlic Scapes

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Preparation

Octopus Stew With Currants, Walnuts and Black Olives

Ingredients

Preparation

Nohutlu bamya yemeÄŸi

Ingredients

Preparation

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