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Posts Tagged ‘ml olive oil’

What you need:

1 kg boneless veal sirloin
2 tbsp olive oil
½ tsp cumin
½ tsp cayenne
1 tsp salt

parsley sauce:

Make the sauce by mixing the ingredients below in a bowl.

1 clove
1 bunch parsley
½ bunch mint
3 tablespoon white wine vinegar
75 ml olive oil

What you do:

With kitchen paper to dry steaks. Mix olive oil with the cumin, pepper and salt and coat the steaks from both sides. Heat a  heavy frying pan or skillet  and fry the steaks.

Cook for 4-5 minutes on each side  and allow 4 minutes to calm down. Cut the steak diagonally into thin slices and serve on a large platter with the  Parsley sauce.

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What you need:

For the mash:

28.2oz / 800 g  Potatoes, peeled, cut into even sized chunks
2.1fl oz / 60 ml  Semi-skimmed milk
2 tsp Dijon mustard
1.9oz / 55 g  Cheese
17.6oz / 500 g  Skinless, boneless salmon fillet, cut into 4 strips
4 Spring onions, chopped

For the sauce:
1.1fl oz /30 ml Olive oil
2 tbsp Plain flour
14.1fl oz /400 ml  Semi-skimmed milk
1 Lemon, zest and squeeze of juice
3 tbsp Flat leaf parsley, chopped

What you do:

pre heat the oven to 200°C / 400°F / Gas Mark 6

Place the potatoes in a pan of cold water, bring to the boil and simmer gently for 25 minutes or until tender.

Place the salmon strips into a roasting tray, and grind over plenty of black pepper. Roast for 8-10 minutes.

To make the sauce, heat the olive oil in a pan. Stir in the flour and cook out for 1 minute. Gradually whisk in the milk and allow to simmer over a medium heat for 5 minutes, stirring occasionally. Season to taste with pepper, lemon juice and stir in the parsley.

Remove the salmon from oven and allow to cool slightly. Break up the salmon into large bite sized pieces and place in an oven-proof dish. Scatter over the beans and spring onions.

Add any salmon juices to the sauce and stir well. Pour sauce over the salmon.

Drain the potatoes well, place back on the heat and mash well until smooth. Stir in the milk, mustard and cheese.

Top the salmon and sauce with the mashed potato and gently spread out into an even layer.

Reduce the oven to 190°C / 375°F / gas Mark 5 and cook the fish pie for 25-30 minutes until golden.

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What you need:

4 skinless chicken breasts

1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon

1 ml  olive oil
1 red  pepper, (seeded & diced)
1 yellow  pepper,( seeded & diced)
3 oz prosciutto, chopped
2 garlic cloves (crushed)
1 tin (400g) chopped tomatoes
125 ml  white wine
1 tbsp fresh thyme leaves
1 tsp fresh oregano leaves
125 ml chicken stock
chopped fresh parsley leaves

What you do:

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large frying pan, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove the chicken from the pan and set aside.

Using  the  same  frying pan, over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, (around 5 minutes).

Add the  crushed garlic and cook for 1 minute. Pour in  the tomatoes & wine, then add the  herbs.

Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

Garnish with the parsley & serve.

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