Spicy runderwok with fried vegetables

Spicy runderwok with fried vegetables

Ingredients

600 g wokreepjes beef (frozen meat)
500 g soy sprouts
250g mushrooms
100g cherry tomatoes
1 carrot
1 red pepper
1 red pepper
4 spring onions
1 cm ginger (fresh)
1 stalk lemongrass (or zest of 1/4 lemon)
0.5 plant cilantro (fresh)
0:25 mint plant
1 clove garlic
400 g of noodles
4 tbsp. soy sauce
2 tbsp. rice oil
1 tbsp. oyster sauce
pepper and salt

Preparation

(Defrost + 20 min.)
- Defrost the beef strips superficial and pat dry.
- Cut the mushrooms into slices and cherry tomatoes in two.
- Remove the seeds and white pith from the peppers and cut the flesh into thin strips.
- Remove the seeds from the chilli and chop finely.
- Cut the carrot into thin ribbons with a vegetable peeler.
- Finely chop the spring onions and the garlic.
- Chop the coriander, lemongrass and mint fine.
- Grate the ginger.
Preparation of (± 20 min.)

1. Heat 1 tbsp. rice oil in a wok and stir fry the ginger, garlic, chilli, spring onions and lemon grass a few minutes.
2. Add the beef strips and stir-fry for 3 minutes. Season with salt and pepper.
3. Meanwhile, cook the noodles in lightly salted water (cooking time: see box). Drain.
4. Remove the meat from the wok again and add 1 tbsp. rice oil. Stir-fry the vegetables a few minutes. Add the soy and oyster sauce and simmer for even baking. Add the meat and the noodles and mix well.

Finish

Sprinkle with the coriander and mint.

Tip

Replace fresh vegetables through a ready-to-eat wok mix of vegetables (fresh market) or a frozen vegetable mix for the wok.

Classic bouillabaisse with rouille toasts

Classic bouillabaisse with rouille toasts

Ingredients

1 kg mussels (fresh market)

3 tuna steaks (frozen)

800g chopped tomatoes (frozen)

300g chopped leek (frozen)

6 tbsp. finely chopped onion (frozen)

1 coffeesp. chopped garlic (frozen)

1 fennel bulb

2 stalks of white Selders

0.5 bunch parsley (fresh)

One for baked ciabatta

70 g of tomato paste

0.5 dl dry white wine (+ 2 dl)

1.5 dl fish bouillon (3 cubes dissolved in 1.5 L of hot water)

2 tbsp. olive oil

0.5 saffron capsule

1 kg of paprika powder

pepper and salt

For the "rouille":

1 tbsp. chopped garlic (frozen)

1 red pepper

1 large potato

1 egg yolk

1 cup olive oil

1 saffron capsule

Preparation

(Defrost + 20 min.)

- Preheat the oven to 180 ° C.

- Defrost the tuna superficial and pat dry. Cut into bite-size pieces.

- Peel the potatoes and cut into pieces. Boil ± 20 min. Cooked in lightly salted water and drain.

- Cut the fennel bulb in two and remove the hard core. Cut into cubes of 1/2 cm.

- Cut the white celery into cubes of 1/2 cm.

- Chop the parsley finely.

- Remove the seeds from the red pepper and chop finely.

- Rinse the mussels under cold water until all sand leftovers are gone.

- Sprinkle the ciabatta with water and bake in the preheated oven.

Preparation (35 min.)

1 Heat 2 Tbsp. olive oil in a pan. Bak 3 tbsp. onion and 1 tbsp koffi. garlic until translucent.

2 Add the fennel, leek and celery increasing. Let simmer for 2 to 3 minutes.

3 Pour 2 cups white wine and fish stock. Mix in the chopped tomatoes and the tomato under. Season with 1/2 capsule saffron powder, paprika, salt and pepper. Allow 15 min. Simmer over low heat.

4 Meanwhile put the rest of the onion with the parsley and 1/2 cup white wine in a different pot. Add the clams, season with pepper and cook for 5 to 7 minutes. Yarn. Shake between a few times with the cooking pot.

5 Remove the mussels from the pot and remove them from their shells (like eight mussels with shells apart for finishing).

6 Add the tuna pieces to the vegetables and cook for 5 to 7 minutes. Yarn. Finally, add the mussels and season with salt and pepper.

7 Prepare the rouille: put the cooked potato with 1 capsule of saffron powder, egg yolk, red pepper, 1 tbsp. of garlic and 1 cup olive oil in a measuring cup. Mix until smooth and season with salt and pepper.

Finish

Spoon the fish soup in bowls and garnish each plate with two mussels. Cut the ciabatta into strips and iron in the rouille. Arrange the soup.

Tajine with lamb cuts

Tajine with lamb cuts

Ingredients

400g lamb cuts (butcher)
4 merguez (butcher)
2 large carrots
1 courgette
1 stalk turnips
2 spicy pepper
One plant coriander
800g waxy potatoes
2 onions
2 tbsp. butter
150g dried chickpeas
400g peeled tomatoes (canned)
2 tbsp. olive oil
1 coffeesp. cumin
1 coffeesp. paprika
0.5 coffeesp. turmeric
1 pinch cayenne pepper
pepper and salt

Preparation

(10 u. Weeks + 30 min.)
- Leave the chickpeas at least 10 hours. weeks in 2 L of water. Drain and rinse under cold water.
- Cook the chickpeas soaked 30 minutes in plenty of water.. Drain and rinse under cold water. Drain.
- Cut the lamb into large pieces.
- Chop the onion and coarsely chop the peeled turnips into 6 or 8 pieces.
- Cut the carrots into 1/2 cm slices and zucchini into cubes of 3 cm.
- Remove the seeds from the peppers and cut into thin rings.
- Chop the coriander coarsely.
- Peel the potatoes and cut into equal pieces.
Preparation (10 min. + 1 hr. 30 min. Stew.)

1 Heat 1 tbsp. olive oil in a frying pan and fry the lamb until golden on both sides.
2 Place the meat with the onion in a large stew (or tagine) and cover with 2 L of water. Add the turmeric and chillies and season with salt and pepper. Let one you. yarn
on low heat.
3 Add the carrots, potatoes, zucchini, peeled tomatoes, peas and turnips and cook for another 30 minutes. Simmering. Season with cumin, paprika and a pinch of cayenne pepper.
4 Meanwhile, heat 1 tbsp. olive oil in a frying pan and fry the merguez golden brown on all sides. Put them in the stew and season with salt and pepper.

Apple-cherry bubbles with pomegranate

Apple-cherry bubbles with pomegranate

ingredients

  8cl cava

 4cl apple-cherry juice
3mint leaves
 0:25pomegranate
 1ice cube

.(Preparation (5 min

. 1Remove the seeds from the pomegranate piece
.2Chop the mint leaves finely
3pour the apple-cherry juice and cava into a glass. Add the pomegranate seeds, add the ice cubes and the chopped mint
.

COCKEREL STUFFED WITH VERMICELLI (giblet gravy)

COCKEREL STUFFED WITH VERMICELLI 

Categories: Flavors of Morocco, to receive, Poultry, Tajines

Keywords: vermicelli Coquelets sauce, giblets

Type: Flavours of Morocco

Cooking time: 50m

Total time: 50m

Number of persons 4

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INGREDIENTS

2 cockerels 200g each
20g butter
1 clove garlic, minced
½ tsp. teaspoon salt
For the filling:
80g rice vermicelli
1 clove garlic, minced
½ red pepper, roasted and peeled
¼ chopped preserved lemon
40g pitted green olives
1 c. teaspoon salt
½ tsp. Coffee sweet red pepper
¼ c. Coffee strong chilli
1 c. Coffee cumin
1 c. tablespoons olive oil
4 c. tablespoons fish sauce
For the sauce:
200g of chicken giblets
2 cloves garlic, minced
2 c. tablespoons chopped cilantro
¼ lemon confit
1 c. teaspoon salt
1 c. Coffee ginger
½ tsp. freshly ground black pepper
1 c. Coffee turmeric
5 cl olive oil

15 cl hot water

PREPARATION

Work the butter with garlic and salt, coat the cockerels between skin and flesh.
Cut the roasted peppers and olives into small pieces.
Soften the noodles in hot water and drain.
In a dish, place the noodles, garlic, spices, olives, peppers, candied lemon, fish sauce and olive oil.
Mix all ingredients and stuff the cockerels. Close cracks with picnic fruit.
Bake in preheated oven cockerels at 170 ° C for 25 to 30 minutes.
Cut the gizzards into small pieces, place in a saucepan over low heat, add the spices, garlic, lemon confit, olive oil and water.
Bring to a boil, then lower the heat and cook for 20 minutes.
Toast the liver and cut into pieces.
Add the liver pieces and coriander into the pot and simmer until the sauce reduction.
When cockerels are cooked and browned, arrange them on a platter, remove the picnic fruits and surround them with giblet gravy.
Serve the hot dish.

Fruit salad with honey (without gluten)

Fruit salad with honey (without gluten)

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¼ t. (50 mL) honey
¼ t. (50 mL) frozen lemonade concentrate, thawed
2 c. tsp (10 mL) of poppy seeds, if desired
4 t. (1 L) of fresh cut fruit
¼ t. (50 mL) slivered almonds, toasted

instructions

1- Mix honey, lemonade concentrate and poppy seeds in a medium bowl.

2- Gently toss the fruit with honey mixture. Sprinkle with almonds.

Kelmar stuffed with rice

Kelmar stuffed with rice

ingredients

Kelmar by the number of individuals

2 large garlic cloves, mashed

2 onions, chopped

1 handful of rice

oil

100 grams of chopped Almadnos

2 tablespoons tomato paste

Half a tablespoon of pepper (optional)

Salt black pepper

- Way

1. cleans Kelmar well put in boiling water and cured for 5-8 minutes.

2. Prepare loads blushing onion in a pan with oil, then add the parsley, rice, black pepper, salt and hot water until we leave is rice.

3. Stuffed Kelmar cooked rice.

4-prepare the sauce by Kokott put oil, tomato paste, garlic, black pepper, a liter of warm water and leave on low heat for 10 minutes, then put in the oven stuffed Kelmar model.

And leave for 25-30 minutes on low heat.

Prepare fish with vegetables Tagine

Prepare fish with vegetables Tagine

Ingredients

1 kilo of fish to taste

3 tomatoes, cut into circles

2 beads circles pepper

2 Pearl Islands

2 potato pearls

3 tablespoons cilantro and chopped parsley

3 cloves garlic itched

½ cup olive oil

¼ teaspoon thyme

Half a cup of water

Half teaspoon of ground coriander crusty

Salt

Sour juice

Half of lemon sanctuary

Half a teaspoon Thmirh

½ teaspoon cumin

A little olive boneless

Shortly Mush

How to prepare

All dishes Spices In a saucepan and mix all well and then divide the mixture over two half lying on the fish and the other half aside.

Put the circles of vegetables tagines, carrots, potatoes, tomatoes, peppers and fish.

Then add the remaining half of the lemon sauce and olives added shrine and add a cup of water in the tajine aspects blankets and leave for an hour and simmer.