Featured

Posts Tagged ‘tsp salt’

What you need:

4lb / 2 Kilo whole lean beef
1 tsp salt
½ tsp pepper (crushed)
½ tsp garlic (crushed)
2 tbsp cooking oil
½ tsp ginger
½ mango (ripe)
2 tbsp margarine
1 tbsp Worcestershire sauce
1 tsp lime juice

What you do:

Preheat the oven to 200C / 400F / gas mark 6

Prick the meat with a knife and rub it with the mixture of salt, pepper,and crushed garlic. Put the meat in a roasting pan. Set a side.

Put the ginger, mango, lime juice and Worcestershire sauce in a food processor. This will be the mixture that will be applied on the meat after 30 minutes of roasting.

Put the meat into the oven & cook for  30 minutes.
After 30 minutes turn down to 150C /300F / gas mark 2  and spoon the sauce over the meat every 10 minutes interval until meat is cooked.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

1lb steak (sliced into thin strips)
6 tbsp cornstarch (for dusting)
oil (for frying)

Marinade:
1 egg
¼ tsp salt
2 tbsp water
1 tbsp cornstarch

Sauce:

4 tbs water

4 tbsp sugar
3 tbsp ketchup
2 tbsp vinegar
¼ tsp crush chili pepper
2 tsp cornstarch

Vegetables:
1 tsp garlic (minced)
1 medium red  pepper (diced)
1 medium green  pepper (diced)
1 medium white onion (sliced)

What you do:

Cut beef into thin strips . In a bowl of sealable bag combine all marinade ingredients and mix well. Add beef slices and marinate for 15 minutes.
While beef in marinating mix all of the sauce ingredients together in a bowl and refrigerate.

When the beef is done marinating coat the beef slices with 6 tbsp of cornstarch. Remove any access cornstarch and deep fry (either in a deep fryer or wok) beef slices in batches until floating or golden brown. Drain on paper towels.

Add a couple tbsp of oil to the wok and add minced garlic and stir fry for 10 seconds. Add red and green  peppers and onions and stir fry for 2 minutes. Remove vegetables and set aside.

Pour sauce into the wok and heat until boiling.

In a serving dish add beef and vegetables and coat with the sauce.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

2 1 lb aubergines (eggplants), cut into cubes
1 ¾ tsp plus ¾ teaspoon salt, divided
2 ½ lbs. peeled tomatoes or 1 28-oz can plus 1 14-oz can petite-diced tomatoes
5 cloves garlic, crushed and chopped
½ tsp ground black pepper
1/3 cup loosely packed, chopped fresh basil
¾ cup loosely packed, chopped flat-leaf parsley
1 ½ lbs. white onions, thinly sliced
3 red or yellow peppers, cored, seeded, and chopped
2 lbs courgette ( zucchini ), cut lengthwise and then into ½-inch slices
1/3 cup dry white wine

What you do:

Place a single layer of paper towels on 2 large plates. Place the cubed eggplant onto the plates and sprinkle with 1 ¾ teaspoon salt. Allow the  aubergine (eggplant) to sit for 20 minutes.

In a large saucepan, cook the tomatoes, garlic, black pepper, basil, and parsley, uncovered, over medium heat.

In a large frying pan or skillet, sauté the onions and  peppers in a small amount of olive oil over medium-high heat for 10 minutes, stirring occasionally, until the vegetables are very lightly browned. Remove the skillet from the heat and transfer the browned vegetables to the tomato mixture.

Pat the eggplant dry with a fresh paper towel and add it, along with the zucchini to the tomato mixture. Cover the pot and cook the stew over low-medium heat for 45 minutes, until the vegetables are tender. Add the white wine and ¾ tsp salt and cook for an additional 5 minutes.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

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.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

7 lbs 15 oz /3.6kg  1 in /2½ cm bread cubes, white or whole wheat
2 oz /56g unsalted butter
15¾ oz /450g onion (medium-diced)
15¾ oz /450g celery ( medium-diced)
2 granny smith apples unpeeled & cored
2 tbsp chopped flat leaf parsley
1½ tsp minced fresh rosemary leaves
2 tsp salt
½ tsp freshly ground black pepper
0.4 pt /225 ml  chicken stock
4 oz /110g  sliced blanched almonds, toasted (optional)

What you do:

 Preheat oven to 150C /300F / gas mark 2

Put the bread cubes on a 32.5x45x2.5cm baking sheet and bake them in the oven for 7 minutes.

In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. saute for 10 minutes, until the mixture is soft.

Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, (if desired).

Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 5.5kg turkey for 2 1/2 hours at 180° in a pre-heated oven.

Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

What you need:

2 tsp salt
1 tsp dried sage
1 tsp ground black pepper
6 center cut bone-in pork chops
2 tbsp butter
1 cup water
2 cubes pork stock cubes

What you do:

In a small bowl  mix together the salt, sage and black pepper and rub on both sides of the chops.

Melt the butter or margarine in a large skillet or frying pan over medium high heat and saute the chops for 5 minutes per side, or until well browned.
Meanwhile, in a  small saucepan over high heat, mix together the water and the pork stock cubes and stir until the cubes dissolves.

Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

Serve hot.

VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)