Garlic Chicken de Beatriz CC Octubre 2013 Casa de Marisa

Recipe from Tapas book

Chicken in Garlic Sauce
Ingredients:
1kg chicken wings, or 3 breasts
enough seasoned flour to coat the chicken  pieces
60ml olive oil
25g butter
1/2 glass white wine
3 tsp garlic, crushed
1 tbsp chopped parsley
20ml of sherry
20ml brandy
salt and pepper

Preparation

• Cut the chicken into small chunks. Toss it in seasoned flour.
• Put the oil and butter in a apan and get them hot.
• Put the chicken pieces in the pan, stitrring quickly to seal all sides.
• Add the wine, garlic and parsley.
• Reduce the wine by half and add the chicken stock.Stir

• At this stage, the samller pieces of chicken may be cooked; if so, remove them and put them aside.
• Add the sherry and brandy.
• Season and serve. 

Porotos Granados de ALE CC Octubre 2013 Casa de Marisa

• 2 tablespoons rapeseed or olive oil
• 1 medium onion, chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon sweet smoked paprika
• A handful of oregano or marjoram, chopped
• 100g small dried beans, such as pinto, navy or cannellini beans, soaked overnight in cold water, or 400g tin beans, drained and well rinsed
• 1 litre vegetable stock
• 1 bay leaf
• 750g squash, such as butternut, Crown Prince or onion, peeled, deseeded and cut into 2cm chunks
• 200g French beans, trimmed and cut into 2cm pieces
• Kernels cut from 2 cobs of corn
• Sea salt and freshly ground black pepper
•  

Heat the oil in a large saucepan or casserole over a medium heat. Add the onion and garlic and sauté gently for about 10 minutes. Add the paprika and 1 tablespoon of the oregano. Cook for another minute.

If using dried beans, drain them after soaking and add to the pan, with the stock and bay leaf. Bring to the boil, then reduce the heat and simmer for about 45 minutes, or until the beans are completely tender (dried beans vary, and sometimes this may take over an hour). Add the squash, stir well and simmer for 10–15 minutes until the squash is just tender, then add the French beans and corn kernels and simmer for another 5 minutes.

If using tinned beans, add the drained, rinsed beans, the squash, bay leaf and stock at the same time, and simmer until the squash is just tender, 10–15 minutes. Then add the French beans and corn kernels and simmer for a further 5 minutes.

To finish, season well – I use about 1 teaspoon salt and plenty of pepper. Stir in the remaining oregano, leave to settle for a couple of minutes, then serve.

Lorraine Pascale's Sweet and Sour Pork Meatballs de PATRICIA CC Octubre 2013 Casa de Marisa

Lorraine Pascale's Sweet and Sour Pork Meatballs

INGREDIENTS 
(Serves 4)

Pork Balls
6 large herby sausages
75g dried breadcrumbs
1 medium egg
Vegetable oil

Sweet and Sour Sauce
1 garlic clove
1 red pepper
425g tin of pineapple chunks in syrup
10 squidges of tomato ketchup (75g ish)
5 tbsp balsamic vinegar
2-3 squidges of honey
1 lime

Crunchy Peanut Rice
1 cup easy cook rice
75g roasted, salted peanuts
1/2 bunch spring onions
knob of butter
salt and pepper

METHOD

• Snip the skin off the sausages and discard. Put the sausage meat in a large bowl with the breadcrumbs, then crack the egg, season with salt and pepper and then mix everything together well. (I like to use my hands here - it's quicker and more fun!).
• Drizzle some oil into a large pan.
• Roll the sausage mix into 20 equal sized
  balls. Add them to the heated pan and cook for about 8 minutes, turning them 
  every so often so they brown all over.
• Put the kettle on to boil for the rice.
• Peel and finely chop the garlic, then 
  finely slice the red pepper and set aside 
  for the sauce.
• Tip the rice into the pan and once the kettle has boiled add 2 cups of boiling water (from the same cup you used to measure the rice). Cook the rice for as long as it says on the packet - usually until there is no water left in the pan.
• Once the meatballs have browned evenly, add the prepared garlic and pepper. Then add the juice from the tinned pineapple, but only half of the chunks, the ketchup, balsamic vinegar, honey and squeeze in the lime juice. Stir and leave to cook for another 8 minutes, giving it a quick stir every so often.
• While this cooks, tip the peanuts into a bowl and bash with the end of a rolling pin and bash them up a bit. Trim and slice the spring onions and reserve for serving.
• Check that the rice is cooked, add a knob of butter, salt and pepper and the nuts. Stir and cover with the lid to keep warm.
• Check the pork balls are piping hot and cooked through, and that the sauce has reduced and thickened slightly, then it's time to serve.
• Divide the crunchy peanut rice between four plates and top with the pork balls and sauce. Add the spring onions and enjoy!

Ottolenghi’s courgette-wrapped lamb kebabs recipe OLGA CC Octubre 2013 Casa de Marisa

2 tbsp pine nuts

50g stale white bread, crusts removed

300g minced lamb

55g feta cheese, crumbled

1½ tsp ground allspice (pimenta)

1 tsp ground cinnamon

¼ tsp ground nutmeg

1 clove of garlic, crushed

1 egg

15g flat-leaf parsley, finely chopped

light olive oil for frying, plus a little extra

for brushing

2 medium courgettes

for the sauce

2 tbsp olive oil

2 cloves of garlic, crushed

400g Italian tinned tomatoes, chopped

a pinch of dried chilli flakes

10 basil leaves

• Start by making the sauce. Place the olive oil and crushed garlic in a saucepan and stir over a medium heat for one to two minutes, just until the garlic cooks lightly. Add the canned tomatoes and season with the chilli flakes and some salt. Bring to the boil, then reduce to a gentle heat and simmer for 25 minutes, until slightly thickened.

• Remove from the heat, taste and adjust the seasoning. Set aside. Toast the pine nuts in a small frying-pan for four to five minutes, shaking the pan occasionally, just until they get a little colour. Remove from the heat and leave to cool. Soak the bread in cold water for two minutes, then drain and squeeze to remove the water.

• Crumble the bread into a large mixing bowl and add the lamb, crumbled feta, pine nuts, spices, garlic, egg, chopped parsley and half a teaspoon of both salt and pepper. Time to roll up your sleeves. Mix all the ingredients together with your hands until well combined. Shape it into fingers, 10 x  5cm. There should be 12.

• Pour a 5mm depth of olive oil into a large frying-pan and shallow-fry the kebabs for one minute on each side or until they have taken on a nice brown colour. Remove from the pan and set aside on a baking tray.

• Preheat the oven to 200C/gas mark 6. To prepare the courgettes, use a small knife to slice off both ends and then cut long, thin slices down the length of each courgette (a mandolin will make this job much easier). You will need 12 slices. Brush each slice with a little olive oil and season with salt and pepper. Place a ridged griddle pan over a high heat and leave it there for a few minutes to heat up well. Lay the courgette slices on the hot pan and cook for two minutes on each side, so that they get distinctive char marks. Remove to a tray and leave to cool.

•Wrap each meat finger in a slice of courgette and arrange them in a single layer in a baking dish, seam-side down. Bake in the oven for eight to 10 minutes, until cooked through.

• To serve, bring the sauce back to the boil, tear the basil leaves roughly and stir them in. Arrange the kebabs on serving plates and serve the sauce in a bowl alongside. Drizzle with olive oil to finish.

Grilled lamb kofta kebabs with pistachios de Marisa CC Agosto 2013 Casa de Beatriz

Esta receta es de Jaime Oliver:
http://www.jamieoliver.com/recipes/lamb-recipes/grilled-lamb-kofta-kebabs-with-pistachios-and-spicy-salad-wrap


Ingredients
500 g trimmed shoulder or neck fillet of quality lamb, chopped into 2.5cm chunks
2 heaped tablespoons fresh thyme leaves
1 level tablespoon ground chilli
1 level tablespoon ground cumin
4 level tablespoons sumac, or finely grated zest of 1 lemon
sea salt
freshly ground black pepper
1 good handful shelled pistachio nuts
a few handfuls mixed salad leaves, such as romaine or cos, endive and rocket, washed, spun dry and shredded
1 small bunch fresh mint, leaves picked
1 red onion, peeled and very finely sliced
1 lemon
1 bunch fresh flat-leaf parsley, leaves picked
extra virgin olive oil
4 large flatbreads or tortilla wraps
4 tablespoons fat-free natural yoghurt

Method

This dish is best cooked on a barbecue over hot coals, but if that's not possible, put your grill on to its highest setting or heat up a griddle pan. Either way, get your cooking source preheated.

Place the lamb in a food processor with most of the thyme, chilli, cumin and sumac (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like mince.
Divide the meat into six equal pieces and get yourself six skewers. With damp hands, push and shape the meat around and along each skewer. Press little indents in the meat with your fingers as you go – this will give it a better texture when cooked.
In one bowl, mix the salad leaves and mint. In another, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves. Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra virgin olive oil, a squeeze of lemon juice and some salt and pepper. Meanwhile, warm your flatbreads for 30 seconds on your griddle pan or under the grill, then divide between plates and top each with some dressed salad leaves and onion. When your kebabs are cooked, slip them off their skewers on to the flatbreads – you can leave them whole or break them up as I've done here. Sprinkle with the rest of the sumac, cumin, chilli and fresh thyme, and a little salt and pepper. Now either toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yoghurt before rolling up and serving; or let your friends toss theirs together at the table, then dress and roll up their own, drizzled with some extra virgin olive oil.

Empanadas Criollas de Patricia CC Agosto 2013 Casa de Beatriz

Empanadas argentinas (la receta de mi mama) de Patricia

Masa

500 Grms Harina "plain"

45 Grms Manteca

30 Grms "Cornflour"

Jugo de 1/2 limon

"salmuera" que se hace con agua tibia - 1 cuchdta de sal en 250ml de agua

Relleno

1 paq. de 400 Grms de carne vacuna (que no tenga tanta grasa)

250 Grms Cebolla picada (bien chiquita)

sal a gusto

1 cuchdta de paprika

1 cuchdta de oregano

1/2 cuchdta de pimienta negra

3 o 4 dientes de ajo bien picado

1 "green pepper" (si, tiene que ser el verde)

40Grms de "spring onion"

2 o 3 cucharadas de aceite de oliva o "rapeseed oil"

3 huevos cocidos 

Preparacion

Masa

Se coloca la harina en un bowl luego se le van agregando la manteca, el "cornflour" el jugo de limon y por ultimo la "salmuera" se mezcla todo muy bien hasta que se hace una masa. Dejarla "descansar" fuera de la heladera por 20min.

Relleno

Se coloca el aceite en una sarten, luego se coloca la carne y se cocina muy bien hasta que se empieza a dorar, agregar la cebolla.

Luego se agrega el pimiento verde el ajo y los condimentos.

Y al final cuando todo esta bien cocinado y listo se coloca el "spring onion".

Se van colocando los huevos cocidos a medida que se van haciendo las empanadas, se podrian mezclar con el relleno, pero a mi me gustan mas con el huevo "separado".... :)

Crispy Duck de Maria O CC Junio 2013 Casa de Ale

La receta del crispy duck, solo use las instrucciones para cocinar el pato, en el horno a 170 grados una hora y media y otra media hora a 200 grados....use sólo el ginger y la sal, tal como dice la receta,la salsa hoisin la compre en waitrose,y los pancakes en un takeway ya que no les quedaban en el super..

http://www.jamieoliver.com/recipes/duck-recipes/crispy-peking-duck-in-pancakes 

Serves 6
Ingredients
1.2 kg duck
salt
five-spice
fresh ginger
½ cucumber
1 bunch spring onions
2 packs pre-made pancakes

Preheat the oven to 170ºC/325ºF/gas 3. Rub a nice 1.2kg duck with loads of salt, inside and out. Dust the bird all over with five-spice and, if you've got any, grate some fresh ginger and rub it round the cavity, leaving the ginger inside to flavour. Place the duck in a roasting tray and put it in the oven. All you need to do is check on it every so often and spoon away the excess fat that has rendered out of the duck. This will make the skin go wonderfully crispy. Generally, after a couple of hours it will be perfect – the leg meat will pull off the bone and the skin will be wonderfully crisp. You don't always need to, but I sometimes turn the heat up to 200ºC/400ºF/gas 6 for a short while until it's really crispy.

As for the spring onions and cucumber, that's straightforward. Use half a cucumber and a bunch of spring onions and finely slice them. I strongly advise buying a couple of packs of pre-made pancakes which you can place in a steamer or microwave and slowly steam until nice and hot. The bamboo steamers are only a few quid from Chinese supermarkets, so it's worth getting hold of some and they're great to serve at the table.

Once the duck has cooled a little bit, use two forks to shred all the meat off the carcass. I remember the Chinese lady at the restaurant in Sawbridgeworth doing this. You can do the same, putting all the meat with its crispy skin on to a serving plate. Take a pancake, place some duck, a bit of spring onion, a little cucumber and a dollop of plum sauce on to it, then roll it up – lovely.

Judias con Chorizo de Beatriz CC Junio 2013 Casa de Ale

Esta Receta es de Beatriz .

Ingredients:
1lb 2 oz large dried white butter beans
250g ham hock
2 bacon rashers
1 bouquet garni
2 table spoon of olive oil
1 fresh chorizo sausage
1 1/2 oz butter
1 teaspoon of chopped parsley.

Put the beans into a saucepan and pour in water to cover. Bring to the boil over a low heat, then remove the pan from the heat and rain.
Return the beans to a clean pan and pour in fresh cold water to cover, then bring to the boil over a low heat and cook for 15 minutes. Add 250ml cold water, bring back to the boil and simmer for a further 15 minutes. Add another 250ml cold water, bring back to the boil and cook for 15 minutes more. Add the ham hock, bacon and bouquet garni and cook for a further 1 1/2 hours, until the beans are almost tender. (if necessary, add more cold water during the cooking to prevent the beans drying out.) Meanwhile, heat the oil in a frying pan, add the chorizo and cook over a medium heat, turning occasionally, until browned all over and cooked through. Season the beans to taste with salt, add the frankfurters and cook for 10 minutes. Remove and discard the bouquet garni. Melt the butter in another saucepan and add the parsley. Using a slotted spoon, transfer the beans to the butter and parsley. Using a slotted spoon, transfer the beans to the butter and parsley mixture and stir well. Cut the ham into six pieces and the bacon rashers into three pieces each. Divide the beans among six warmed plates. Add a piece of ham, two pieces of bacon, a frankfurter and fried sausage to each and serve intermediately.

Oven-roasted Ratatouille and Mozzarella Strudel with Parmesan and Pecans CC Junio 2013 Casa de Ale

Receta de Maria G de Delia Smith .
Ingredients
For the strudel:
four 18 x 11 inch (45 x 28 cm) sheets of frozen filo pastry, defrosted
4 oz (110 g) mozzarella, cubed
3 tablespoons finely grated parmesan
4 oz (110 g) pecan nuts
3 oz (75 g) butter
For the oven-roasted ratatouille:
2 medium courgettes
1 small aubergine
1 lb (450 g) ripe plum tomatoes, or any other ripe, red tomatoes
1 small red pepper, deseeded and cut into 1 inch (2.5 cm) squares
1 small yellow pepper, deseeded and cut into 1 inch (2.5 cm) squares
1 medium onion, peeled and chopped into 1 inch (2.5 cm) squares
2 large garlic cloves, peeled and finely chopped
a handful of torn fresh basil leaves, about ½ oz (10 g)
1 heaped teaspoon coriander seeds, crushed
3 tablespoons olive oil
salt and freshly milled black pepper

You will also need a 16 x 12 inch (40 x 30 cm) shallow roasting tray and a large baking sheet measuring 16 x 12 inches (40 x 30 cm), greased, and some baking parchment.

First, you need to roast the vegetables. Prepare the courgettes and aubergine ahead of time by cutting them into 1 inch (2.5 cm) dice, leaving the skins on. Now place them in a colander and mix them with a rounded dessertspoon of salt. Then place a plate on top of them and weigh it down with a heavy weight, making sure you have a plate underneath the colander to catch the drips. Leave them like this for an hour so that any bitter juices can drain out.

Meanwhile, pour boiling water over the tomatoes, leave them for 1 minute exactly, then drain, slip the skins off and quarter the flesh. When the aubergines and courgettes have drained, squeeze out any excess juice, then dry them thoroughly in a clean cloth.

Pre-heat the oven to gas mark 9, 475°F (240°C).

Now arrange the tomatoes, aubergines, courgettes, peppers and onion on the roasting tray, sprinkle with the garlic, torn basil leaves, crushed coriander seeds and season with freshly milled pepper. Drizzle the oil over, then mix thoroughly to get a good coating of oil. Roast on the highest shelf of the oven for 30-40 minutes, or until the vegetables are tender and tinged brown at the edges. Remove from the oven and leave until cold.

When you are ready to make the strudel, pre-heat the oven to gas mark 4, 350°F (180°C) and pop the nuts on to a baking sheet to toast for 6 minutes. While they toast, melt the butter. When the nuts are ready, remove them from the oven and allow to cool a little.

Now pulse them in a processor to chop them small, transfer them to a small bowl and mix them with 2 tablespoons of the parmesan. Now spread a sheet of baking parchment out on the baking sheet. Follow this with a sheet of filo, covering the remaining sheets of filo with a clean, slightly damp tea cloth. Brush all over the filo sheet with some of the melted butter. Sprinkle on a quarter of the nuts and parmesan. Then do this another 3 times with the other filo sheets.

Now scatter half the cubes of mozzarella in the middle of the pastry and then, using a draining spoon, transfer the roasted ratatouille on top of that, leaving a gap of 2 inches (5 cm) at either end, followed by the other half of the mozzarella. Then use the parchment paper to help you roll the filo over the filling and then over again. What you need to end up with is the seam and the ends tucked in underneath. You can discard the paper now.

Now brush the rest of the butter all over and bake on the centre shelf of the oven for 40 minutes. If you want to, you can make the strudel in advance and bake it when you want to serve it. Or I sometimes cook it in advance and whack it back in the oven to warm at the same temperature for 10 minutes.

Sprinkle with the remaining tablespoon of parmesan before serving.

Para la Salsa de Karlos Arguiñano

Half cucumber

8 black pitted olives- sliced

One natural yoghurt

One clove of garlic - crushed

Olive oil, salt and black  pepper

For the sauce grate the cucumber (with the skin), slice the olives in small circles and add the crushed garlic. Add everything into a bowl with the yoghurt, a little bit of olive oil, salt and pepper and stir well.

Carne Guisada de Rocio CC Junio 2013 Casa de Ale

Un paquete de beef casserole 450 gr

2 ajos

1 cebolla

1 chorro de aceite extra virgen 

300 gr de tomate frito 

3 o 4 zanahorias

Un chorro de vino tinto

2 pellizcos de sal gorda

Pimienta(ground)

A fuego rápido:

Un chorro de aceite 

Se frie el ajo y la cebolla

Le hechas el resto de la hierbas

Se frie la carne

Una vez dorada la carne le echas un chorro de vino hasta q se evapore el alcohol

Le hechas el tomate y las zanahorias

En super rápida 10 min

En normal 20 min

En cacerola 35 o 40min

Como a muchos niños no les gusta la cebolla incluida yo, al final saco los trozos de carne y zanahoria ( se tarda 2 min)y le paso el liquidiser. 

La verdad es q con  cebolla la salsa está mucho más rica.Yo la he hecho sin cebolla y tampoco esta nada mal.

Beef Rendang de Patricia CC Abril 2013 Casa de Maria O

Beef Rendang de Hairy Bikers 

Ingredients

• 2 lemongrass stalks, dry outer leaves removed, roughly chopped
• 3 medium-sized red onions, quartered
• 6 garlic cloves, peeled
• 25g/1oz fresh root ginger, peeled and roughly chopped
• 75g/2½oz chunk galangal, peeled and roughly chopped
• 3 plump red chillies, roughly chopped without deseeding
• 3 tbsp sunflower oil
• 2 tsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground turmeric
• 1.5kg/3lb 5oz beef chuck steak (or any good braising beef), trimmed and cut into 3cm/1¼in cubes
• 400ml/14fl oz can coconut milk
• 4 fresh kaffir lime leaves
• 1 cinnamon stick
• 1 tbsp soft light brown sugar or palm sugar
• 2 tsp tamarind paste or freshly squeezed juice of 1 lime
• 2 tbsp dark soy sauce
• 2 tsp flaked sea salt, plus extra to season
• ground black pepper
• toasted coconut flakes, to serve (optional)

Preparation method

1. In a food processor combine the lemongrass, onions, garlic, ginger, galangal and chillies. Blend to a fine paste (you may need to remove the lid and push the mixture down a couple of times with spatula until the right consistency is reached).
2. Heat the sunflower oil in a large flame-proof casserole and fry the paste gently for 3-4 minutes, stirring constantly. Add the cumin, coriander and turmeric and cook for two minutes.
3. Add the beef to the pan and stir to coat in the paste and spices. Cook for five minutes, stirring constantly until the meat is very lightly coloured all over. Pour the coconut milk and 400ml/14fl oz cold water into the casserole. Add the lime leaves, cinnamon stick, sugar, tamarind paste or lime juice, soy sauce and salt and bring to a simmer.
4. Reduce the heat and leave to gently simmer uncovered for about 2½-3 hours, or until the meat is meltingly tender and the sauce is very thick, glossy and rich. Stir the beef occasionally towards the beginning of the cooking time then more often as the coconut milk reduces. You don’t want the sauce to stick. Season to taste with more salt and freshly ground black pepper.
5. Spoon the curry into warm serving dishes, pick out the kaffir lime leaves and cinnamon stick, and sprinkle with the toasted coconut, if using.

Roasted monkfish with black olive sauce de Maria G CC Abril 2013 Casa de Maria O

Receta de Jaime Oliver

Serves 4

Ingredients

• sea salt
• zest of plus a little juice 2 lemons
• 1 sprig fresh rosemary, leaves picked
• 4 x 200 g monkish fillets, from sustainable sources, ask your fishmonger
• olive oil
• 2 bunches rocket, washed and drained

• For the black olive sauce

• 2 large handfuls black olives, stoned and very roughly chopped
• ½ fresh red chilli, deseeded and finely chopped
• 1 small handful fresh herbs (basil, marjoram and parsley), finely chopped
• 1 heart celery, yellow leaves chopped
• 1 clove garlic, peeled and finely chopped
• juice of 1 lemon
• freshly ground black pepper
• 2 lugs extra virgin olive oil
• balsamic vinegar

• For the lemon mash

• 1 kg floury potatoes
• sea salt
• freshly ground black pepper
• extra virgin olive oil
• milk
• juice of 1 lemon
  
  

  Method

  In a pestle and mortar or Flavour Shaker, smash up 2 teaspoons of salt with the lemon zest and rosemary and rub this all over the fish fillets. Put the fillets in a dish in the fridge and let them sit there for an hour.
  
  Now make your black olive sauce by mixing all the ingredients except the vinegar together. You want the sauce to have the consistency of a coarse salsa. Then carefully balance the flavours with the vinegar to taste.
  
  If you're roasting your monkfish, preheat your oven to 220°C/425°F/gas 7 just before the fish comes out of the fridge. Pat the fish dry with some kitchen paper and then pat it with a little olive oil.
  
  Peel and halve your potatoes. Put them into a pot of salted, boiling water and cook until tender. Then drain and mash up with 6 tablespoons of olive oil and a good swig of milk. Season to taste with salt, pepper and lemon juice. If you want to get your mash really smooth and creamy you can use a spatula to push the potato through a sieve once or twice. It doesn't make it taste any better but it will make it silky smooth, shiny and lovely. Just depends if you can be bothered, really. If it needs thinning with a little extra milk, feel free.
  
  To roast the monkfish, heat a large ovenproof frying pan, add a splash of olive oil and fry the fillets in the pan for 2 minutes. Then turn them over and put the pan in your preheated oven for 6 to 8 minutes, depending on the thickness of the fillets.
  
  To grill, place the the butterflied fillets on a hot griddle pan and cook for about 3 minutes on each side, depending on the thickness. Whichever way you cook it serve the fish and the juices with a good dollop of the mashed potato, the black olive sauce and a little rocket dressed with the extra virgin olive oil, lemon juice and salt and pepper. Really, really good.

Tomates rellenos de couscous de Rocio CC Abril 2013 Casa de Maria O

4 tomatoes

250 g langoustines

75 g semblance cuscus

2 cubitos knor

1 cebolleta

1/2 Aguacate 

Hojitas albahaca 

1/2 limon 

Aceite 

Sal

Pimienta 

Preparacion

Cortar la parte superior de Los tomates,retirar las semillas y colocarlos boca abajo para que se escurran el Agua. Disolver Los cubitos de Caldo en 400 ml(2 vasos) de agua caliente y cocer el cuscus hasta que se haya escurrido todo el liquido.

Cocer los langoustines en agua hirviendo con sal, durante 5 min. Escurrirlos ,pasarlos por agua fria, pelarlos y trocearlos. Picar la cebolla y cortar el aguacate en cuadraditos pequeños.

Aliñar el cuscus con el zumo de limon , el aceite, sal y pimienta e incorporar las verduras , la albahaca picada y Los langostinos. Sazonar el interior de Los tomates con sal, rellenarlos con la preparacion anterior y adornarlos con unas hojitas de albahaca.

Nepali Style Chicken Curry de Lisbeth CC Febrero 2013 Casa de Luisa

Esperando Receta de Lisbeth

Chicken with Balsamic Vinegar de Sandra CC Febrero 2013 Casa de Luisa

Serves 4
Ingredients

• 4 Chicken thighs, boned
• 2 garlic cloves, crushed
• 200ml red wine
• 3 tbsp white wine vinegar
• 1 tbsp oil
• 15g butter
• 4 shallots
• 3 tbsp balsamic vinegar
• 2 tbsp fresh thyme
• salt and pepper
• cooked polenta or rice, to serve

1. using a sharp knife make a few slashes in  the skin of the chicken  Brush the chicken with the crushed garlic and place in a non-metallic dish.
2. Pour the wine and white wine vinegar over the chicken and season to taste with salt and pepper. Cover and leave to marinate in the refrigerator overnight.
3. Remove the chicken pieces with a perforated spoon, draining well, and reserve the marinade.
4. Heat the oil and butter in a frying pan. Add the shallots and cook for 2-3 minutes or until they begin to soften.
5. Add the chicken pieces to the pan and cook for 3-4 minutes, turning until browned all over. Reduce the heat and add half of the reserved marinade. Cover and cook for 15-20 minutes, adding more marinade when necessary.
6. Once the chicken is tender, add balsamic vinegar and thyme and cook for a further 4 minutes.
7. Transfer the chicken and marinade to serving plates and serve with polenta or rice.

COOK'S TIP

• To make the chicken pieces look a little neater, use wooden skewers to hold them together or secure them with a length of string.

Thai Chicken Laksa and Mildly Spice Noodle Squash Broth de Luisa CC Febrero Casa de Luisa

INGREDIENTS
Chicken
4 skinless, boneless chicken thighs
1 heaped tsp Chinese five-spice
1 tbsp runny honey
1 tbsp sesame seeds
1 fresh red chilli

Laksa
1 chicken or vegetable stock cube
1 butternut squash (neck end only)
2 cloves of garlic
1 thumb-sized piece of ginger
1 fresh red chilli
1 tsp turmeric
½ a bunch of spring onions
1 heaped tsp peanut butter
4 dried kaffir lime leaves
½ a bunch of fresh coriander
1 tbsp sesame oil
1 tbsp low-salt soy sauce
1 tbsp fish sauce
300g medium rice noodles
2 bunches of asparagus (600g)
1 x 400g tin of light coconut milk
3 limes

BEFORE YOU START COOKING YOU NEED

• Ingredients out
• Kettle boiled
• Griddle pan, high heat
• Large lidded pan, high heat
• Food processor (coarse grater & bowl blade)

START COOKING
On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the five-spice. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Place on the hot griddle pan, turning after 3 or 4 minutes, until nicely charred and cooked through. Pour about 800ml of boiling water into the large pan and crumble in the stock cube.

Trim the stalk off the squash, roughly chop the neck end (don't peel, and keep the seed end for another day), then grate and tip into the boiling stock. Swap to the bowl blade in the processor and add the peeled garlic and ginger, the chilli, turmeric, trimmed spring onions, peanut butter, dried lime leaves, coriander stalks (reserving the leaves), sesame oil, soy and fish sauces. Blitz to a paste, then tip into the stock and add the noodles.

Trim the asparagus and cut in half. Add to the pan, pour in the coconut milk, and as soon as it boils, taste, correct the seasoning with soy sauce and lime juice, then turn the heat off. Drizzle the honey over the charred chicken, squeeze over the juice of 1 lime, scatter with the sesame seeds and toss to coat. Serve with the laksa and lime wedges, sprinkling everything with the coriander leaves and slices of fresh chilli.

Chicken Wings with Chorizo in Wine Sauce de Beatriz CC Octubre 2012 Casa de Ale

Esperando Receta

Stuffed Vine Leaves de Lisbeth CC de Octubre 2012 Casa de Ale

Esperando Receta.

Chickpeas with Parma Ham de Sandra CC Octubre 2012 Casa de Ale

Seves 4

Ingredients

• 1 tbsp olive oil
• 1 medium onion, thinly sliced
• 1 garlic clove, chopped
• 1 small red pepper, desseded and cut into thin strips
• 200g Parma ham, cut into chunks
• 1x400g can chickpeas, drained and rinsed
• 1 tbsp chopped parsley, to garnish
• crusty bread, to serve

1. Heat the oil in a large frying pan. add the sliced onion, chopped garlic and sliced pepper and cook for 2-4 minutes or until the vegetables have softened.
2. Add the Parma ham to the frying pan and fry for 5 minutes or until the ham is just beginning to brown.
3. Add the chickpeas to the frying pan and cook, stirring, for 2-3 minutes until warmed through.
4. Sprinkle with chopped parsley and transfer to warm serving plates. Serve with lots of fresh crusty bread.

Turkey and Courgette burgers de Marisa CC Octubre 2012 casa de Ale

Burgers:
300g mince turkey
1 large courgette, coarsley grated (200g)
3 green onions, thinly sliced
1 large free-range egg
2 tablespoons chopped mint
2 tablespoons chopped coriander
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
about 6 1/2 teaspoons sunflower oil 

Sour Cream & Sumac Sauce:
100g sour cream
150g Greek yogurt
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 small garlic clove, crushed
1 1/2 tablespoon olive oil
1 tablespoon sumac
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. First make the sour cream sauce by placing all the ingredients in a small bowl. Stir well and set aside or chill until needed.

2. Preheat the oven to 220C. In a large bowl, combine all the ingredients for the burgers except the sunflower oil. Mix with your hands. Using a tablespoon, scoop a tablespoon and a half of the turkey mixture and shape into burgers.

3. Pour enough oil into a large frying pan to form a layer about 1/16 inch thick on the pan bottom. Heat over medium heat until hot, then sear the meatballs in batches on all sides. Cook each batch for about 4 minutes, adding oil as needed, until golden brown.

4. Carefully transfer the seared burgers to a baking sheet lined with waxed paper and place in the oven for 5 to 7 minutes, or until just cooked through. Serve warm or at room temperature, with the sauce spooned over or on the side.

Recipe from JERUSALEM by Yotam Ottolenghi and Sami Tamimi