Want to cook a dish with oriental inspiration and tastes? Here is an easily prepared dish that is equally delicious at all times.
Ingredients Oriental chicken curry 2 servings
250 g Chicken breast fillet
2 tsp Curry
1 Red pepper
2 dl Light crème fraiche
1 tablespoon peanuts
1 tablespoon Raisin
3 dl couscous
How to prepare
Cook couscous as directed on the package.
Shred the chicken and fry it in butter in a frying pan. Salt and pepper. Seed and mince the paprika. Let it mill with.
Stir in the crème Fraiche and curry. Let everything get warm. Sprinkle with raisins and peanuts. Serve with couscous.
What are pig feet? Pig feet are also known as pig's trotters and are, as the name reveals, the feet from pigs, including the ankles.
Pig feet are a delicacy that is widely eaten, but many people are deterred by the idea to eat pig feet. And this is actually not surprising, because looking at them, they do not necessarily look very appetizing. Just the thought of eating feet doesn't sound very appealing to most, but when cooked properly, they can actually be really delicious. Pig feet consists of thick skin and connective tissue. Because of this, they need to be cooked properly in order to become tender and delicious. The most common way to prepare pig feet is therefore to cook them slowly and long enough.
When you cook pig feet, they give off gelatine. The gelatine is released from...
Pig feet are the pig's forearm and lower leg with hooves instead of feet.
The foot is fat and very brittle, the meat content is low. Few people have tried to eat pork feet, while others find the dish as very good, either cooked served cold in their shovel that solidifies into jelly, or breaded and fried.
All pork in the store is generally poor because it comes from young animals.
Pig trotters: Relative fat meat: Medium, 12-13%, of which saturated fat ~ 5%.
Taste: Mild, musty. Medium marbling
Sales: Occurs fresh or salted to and from the store, most frozen. Rare in the summer mostly for Christmas, when they can also be bought pre-cooked wrapped in jelly.
Storage: Raw, salted or cooked goods have a good shelf life, a week or so stored in a refrigerator.
Pig Feet is an old classic dish. Often referred to as pig's trotters (trotters as in feet). It is also known as a pettitoe.
Pig trotters are an interesting delicacy, to say the least. And as is often the case with delicacies, either you like it or either you hate it. Pig's feet are quite a special and unique delicacy due to the fact that many people would not even consider eating the feet of a pig. To many, it sounds rather disgusting.
But pig's feet are a delicacy and can actually be really delicious if prepared properly. Don't let the idea of eating feet intimidate you.
Usually, pig's feet are served cold with their solidified jelly, but like with most dishes, there are many variants and methods to cooking this delicacy.
They are actually very delicious to eat warm, right...
How do you cook Pork feet? Food trotters, pork trotters, pig's feet, etc. This delicacy has many names.
How to cook pork feet
Pig feet are usually cooked, after which they are allowed to cool in their own gravy which solidifies by itself. Pig feet contain a lot of connective tissue and cartilage that melts into gelatin. Classic accessories are pickled beets and vinegar that are dropped on the feet. The cooked, cold pork feet can advantageously double-bake and fry in plenty of butter. Good leftover food.
Consider: The feet should be halved lengthwise. They should be scraped and cleaned (usually ready for purchase). If you have to scrape them yourself, they are stubborn and then scratched with a sharp knife.
Rinse: Feet are put in cold water for several hours, preferably overni...
Ingredients oriental salmon recipe
800 grams of salmon fillet, in portion pieces
1 dl soy
2 tablespoons rice vinegar
1 dl Sherry
1 tbsp ginger, freshly written
5 cloves (or) of garlic, pressed
How to prepare
1. Mix the marinade and allow the salmon to soak for about 5 hours at room temperature.
2. Set oven to 200 ° C.
3. Place the salmon pieces in an ovenproof dish and pour over the marinade. Leave in the oven for about 15-20 minutes.
4. Place the salmon pieces on hot plates and serve with a little of the marinade in a separate bowl.
Oriental Seafood Stew
4 hg Fillet of cod
0.5 tsp salt
2 grams white pepper
3 dl white wine
Now stir. Then add:
50 g butter or margarine
5 tsp curry
1 gram cayenne pepper
1 red pepper shredded
1 piece of green pepper shredded
1.5 dl of pale celery thinly shredded
1.5 dl leeks thinly shredded
filtered the shovel from the fish
4 tablespoons tomato puree
3 dl whipped cream
1 teaspoon dragon
1 teaspoon chervil
Cook for 10 minutes and stir
200 g of creme fraise
2 tablespoons brandy or dry vermouth optional
1 jar of mussels
0.5 kg of shrimp peeled
Mix salt, pepper and wine in a spacious saucepan. Add the fish and simmer until it seems ready, about 10 minutes.
Keep the fish warm
Pick up the fish and share the ...
Rice is eaten in India both as an accessory and as a whole meal with salad and yogurt sauce or chutney. The rice is rarely cooked straight up and down. Instead, it is seasoned and cooked in a variety of ways. This rice is especially good for chicken dishes.
Ingredients aromatic yellow rice
4.5 dl of basmati rice
2 yellow onions
3 cloves of garlic
50 g butter
3 whole carnations
1 teaspoon turmeric
7 dl water
1.5 tsp salt
1 bearing blade
1 tbsp cooking oil
How to prepare
Rinse the rice, soak it for about 20 minutes in plenty of water and then drain it thoroughly. Peel the onions. Chop one finely and slice the other thinly. Peel and finely chop the garlic.
Heat the butter in a saucepan on medium heat until it just starts to get color. Add the garlic a...
Let oriental scents spread in the kitchen with this simply cooked lentil soup.
With hot and hot flavors of cinnamon, cumin, bell pepper, and cayenne pepper, this oriental lentil soup will be amazingly tasty!
Ingredients Oriental Lentil Soup
1 yellow onion
2 garlic cloves
2 tablespoons rapeseed or sunflower oil
1 teaspoon supported cumin
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon paprika powder
1 1/2 cup red lentils
1 l chicken or vegetable broth (dice or conc. Fund + water)
1 jar of crushed tomatoes (400 g)
2 tablespoons tomato puree
2 peppers (red and yellow)
2 celery stalks
3 tablespoons chopped parsley
salt and pepper
How to prepare
Peel, chop and fry onions and garlic in oil in a saucepan for a few m...
A delicious rice dish from the Middle East that is happy to be served at holidays and parties. Added to beautiful dishes and topped with nuts, meats, and peas. It can be varied by having carrot, raisins, lambs, or other good on. My recipe is a traditional recipe that is served with chicken, salad, and preferably a good stew.
This is an excellent right to offer when getting guests, an easy-to-cook, beautiful, and really tasty. What makes the rice special in taste is that it is "marinated" before cooking. Season the rice to taste if any of the seasonings do not suit you. Basmati or long-grain rice are the varieties that are best used for this recipe.
Rice for 6 servings
6 dl rice (I use basmati rice, even long-grain rice is good)
2-3 cardamom capsules
1.5 tsp cinnamon
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