Konnyaku Steak Japanese cooking recipe
| Japanese
Ingredients 1 (270 g) package konnyaku powder 2 tablespoons soy sauce 1 tablespoon sugar 2 garlic cloves, sliced 2 tablespoons mirin Directions 1Put Konnyaku in boiling water and boil for 3 minutes. 2Cut slightly both sides of Konnyaku to make lattice-sharped lines. The width between lines is
[ read more ]
rock salt info
| General Recipes
Cooking receipe to make rock salt info under category General Recipes. You may find some video clips related to this receipe below.rock salt infokala namakWalk throught the streets of any indian city and you will be treated to an endless vision of colour and bustle and to the mouthwatering fragrance
[ read more ]
Algonquin
| Drink Master
Cooking receipe to make Algonquin under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Blended Whiskey 1 oz Dry Vermouth 1 oz Pineapple Juice Shake with ice and strain into cocktail glass. [tubepress mode='tag', tagV
[ read more ]
tarts info
| General Recipes
Cooking receipe to make tarts info under category General Recipes. You may find some video clips related to this receipe below.tarts infoAll tart makers strive to avoid a soggy bottom. Here are few time honoured techniques listed on a rising cafe of efficacy:Stand the tart tin on a heavy baking sh
[ read more ]
Cooking receipe to make sea bass with herbs under category General Recipes. You may find some video clips related to this receipe below.
sea bass with herbs
branzino alla erbe
italian
carluccio
1 x 1.75kg sea bass cleaned scaleed and fins removed
1 lemon cut into 7 slices
2 sprigs fresh thyme
6 tablespoons ectra virgin olive oil
1 tablespoon finely chopped fresh mint
2 stalks fresh flat leaf parsley finely chopped
1 tablespoon finely choppedd fresh fennel leaves
20 leaves fresh basil finely chopped
1 bunch fresh chivesfinely chopped
1 tablespoon celery leves finely chopped
juice 1/2 lemon
salt and freshly ground pepper
Preheat the oven to 200C/400F/Gas 6.
Dry the sea bass thoroughly with kitchen paper.
Take a large piece of foil and place it in an ovenproof dish.
Put the lemon slices onto it and place the fish on top.
Season the inside of the fish adding the sprigs of thyme.
Using your hands massage 4 tablespoons of the oil into the skin of the fish and season with salt and pepper.
Mix the mint parsley fennel leaves basil chives and celery leaves.
Place half the herbs inside the fish.
Bring up the sides of the foil to enclose the fish and seal the edges carefully you will need to open and seal the foil agam at a later stage.
Bake for 30 minutes.
Remove from the oven and carefully open the foil.
Mix the remaining herbs with the lemon juice and remaining 2 tablespoons of oil and spoon over the top of the fish.
Leave the foil open but gathered round the fish to protect it from the fierce heat of the oven and bake for a further 5 minutes.
Make sure the fish is cooked by piercing the flesh by the backbone.
To serve the fish make an incision along its back detach the fillet from the head and tail and remove completely from the fish.
Cut each fillet in two.
Turn over and repeat.
Spoon over the herbs and juices and serve.
The italians prefer sea boss to any other fish. They call it spigola or branzino. It is one of the most beautiful fish with white firm meat which keeps a fantastic taste of the sea. Here it is cooked in foil and when you open the parcel a wonderful aroma is released. Serve it with freshly boiled new potatoes and green beans sauted in a hale butter. Remember to collect the juices and herbs and spoon them over each serving. When you buy a spigola make sure that it is very fresh with clear eyes very red gills and your fishmongcrs guarantee that it is really fresh. Under no circumstances shouldyou cook this dish with a frozen fish. However feel
free to choose your own preferred fish (such as grey mullet) should you not find sea bass.
Serves 4
[tubepress mode=’tag’, tagValue=’sea bass with herbs’]
