Salmon Fillets en Papillote with Mushroom

Salmon en Papillote

Ingredients:

• 8 oz Salmon fillets
• 1 blanched carrot, cut into long sticks
• 1/2 fennel bunch sliced cut into long sticks
• 2 mushroom, sliced
• 1 blanched potato, cut into thin wedges
• 1 zucchini cut into lont stick
• 1/2 tomato
• 2 sprigs of thyme
• 1 teaspoon balsamic vinegar
• 2 table spoon olive oil
• Salt and freshly ground pepper

Method:

l Preheat oven to 375°F.

3 Prepare a parchment paper papillote; brush it with oil and lay the fish in the center of one side of folded parchment. Place the stick of Zucchini, potato wedges, fennel slices, carrots, mushroom and tomato around the salmon fillet.

4 Season with salt, freshly ground pepper, a little olive oil. Fold over the other side of the parchment paper oval and crimp edges firmly together.

5 Place papillote on a baking sheet and cook for 8-10 minutes and serve immediately.

Stir-Fried Shrimp with Broccoli

Ingredients:

• 8 oz raw shrimp
• 4 oz broccoli
• 1 tablespoon corn flour
• 2 tablespoons dry white wine
• 2 tablespoon sake or dry cherry
• 2 tablespoons tomato puree
• 1 teaspoon sugar
• 2 tablespoons soy sauce
• 2 teaspoon sesame oil
• 6 tablespoons peanut oil
• 3 gloves minced garlic
• 2 tablespoons vegetable oil
• 2 tablespoons chipped scallion

Method:

1- Divide the broccoli into small florets. Blanch them in boiling water for 1 minute, then drain well.

2- Heat a large skillet very well, add the garlic and shrimp, then keep stirring about 2 - min. Blend the cornflour with the dry white wine. Pour over the shrimp and stir well.

3- Combine the sake or sherry, tomato puree, sugar, soy sauce, sesame oil and 4 tablespoons peanut oil in a small bowl and add it to the shrimp and stir for 30 sec.

4- Add the ginger, garlic and spring onion to the mixture and stir fry for 1 minute.
5- Add the broccoli florets and toss for 1 minute. Serve immediately.

 

Scallops and Leeks

Ingredients:

• 12 - 15 scallops
• 1 pound chopped Leek
• 1/2 cup table-cream
• Freshly ground pepper
• 3 tablespoon melted butter
• cayenne
• grated nutmeg
• salt and pepper

Method:

Wash scallops in cold running water to get rid of the sand if there is any. Drain and dry carefully. .
Clean leeks, chop julienne and plunge into boiling salted water, when water returns to the boil. cook for 3-5 minutes (they should still be little firm). Drain. Press dry with a clean kitchen towel to remove excess moisture
Arrange in the bottom of a well-buttered gratin dish, then add the scallops on top of leeks. Moisten with double cream and season generously with salt, freshly ground pepper, cayenne pepper and grated nutmeg to taste. Spoon over melted butter and cook in a hot oven (230°C/450°F/Gas 8) for 7-10 minutes. Serve immediately.

Mahi Mahi Champagne and Mushrooms

Fish fillet with Mushroom

Ingredients:

• 4 Mahi Mahi fillets, skinned
• 3 tablespoon butter
• 2 tablespoons olive oil
• 2s shallots,finely chopped
• 4oz button mushrooms, sliced
• 1/4 fish stock cube
• 2 cups of champagne
• 1/2 cup whipping cream
• 1 tablespoon corn flour
• Salt and white pepper

Method:

Melt half the butter in a large shallow saucepan with olive oil. Add 1/4 crumbled fish stock cube and saute finely chopped shallots until transparent,then add sliced mushrooms and continue cooking until tender. Remove.

Add remaining butter to pan and saute turbot fillets until lightly colored. Add sautéed mushrooms and onions and half the champagne, adding more if necessary barely to cover the Mahi Mahi fillets. Season to taste with salt and white pepper and simmer very slowly for a few minutes until tender. Remove fish to a serving dish and keep warm.

Add cream to the liquid in the pan and simmer without boiling until cream is warm. Mix cornflour with a small amount of water, add to sauce and cook, stirring constantly, over a very low heat, until sauce is smooth and rich.

When ready to serve, pour in remaining champagne, stir and mix with the sauce until warm. If you prefer a thicker sauce, use less champagne. Pour over turbot fillets and serve immediately.

 

Pot Roast Beef with Mushrooms

Pot Roast Beef Mushroom

Ingredients:

• 4 lb joint topside beef
• 3 tablespoons butter
• 2 tablespoons olive oil
• 4 large carrot finely chopped
• 3 onions finely chopped
• 1 cup pearl onion
• 3 tablespoon chopped parsley
• 1 teaspoon dried thyme
• 6 tablespoon Madeira
• 3 tablespoon lemon juice
• 8 ripe tomatoes
• 2 cups beef stock
• 8 tablespoon red wine
• 1 lb white or Cremini mushroom
• 2 small bay leaves
• salt and pepper

Method:

Preheat oven 225°F

Melt butter with olive oil in a heavy, 1 gal casserole, and brown meat richly and evenly over a steady, moderate heat, together with finely chopped carrots and onions.

When meat is thoroughly browned all over, add herbs and quartered, tomatoes. Pour in beef stock and wine and season to taste with salt and freshly ground pepper. Bring to simmering point over a low heat. Cover pan tightly and transfer to the oven. Cook for about 2 - 3 hours.

When meat is tender, remove it from the pan and keep hot.

Skim pan juices of excess fat if necessary, and rub juices and vegetables through a fine sieve. Pour back into the casserole and boil vigorously, stirring, until reduced by one half.

Return meat to the casserole together with sliced mushrooms. Bring to simmering point again. Replace cover and return casserole to the oven (or simmer v gently on top of the stove) for about 45 minutes longer to finish cooking and allow flavors to develop .

Just before serving, lift out the meat, allowing juices to drain back into casserole. Slice meat thickly and arrange on a heated serving platter. Keep hot.

 

Pan Grilled Sirloin Steaks with Garlic

Pan-grilled Sirloin Steaks with Garlic Pepper

Another good recipe for the steak, cooks on heavy iron skillet. It's important at this recipe to heat the skillet very well before you start cooking the steak

 

Ingredients:

• 2 tender sirloin strip steaks
• 3 tablespoon olive oil
• 2 gloves minced garlic
• 1 tablespoon dried chillies
• freshly ground pepper
• 4 tablspn softened butter
• salt

Method:

Remove steaks from the refrigerator at least 30 minutes before grilling and slit fat in several places around sides of steaks to prevent meat from curling up during cooking.

Mixed the minced garlic and crushed pepper with the butter.

Brush heavy iron with olive oil and heat it over a high heat until oil sizzles.

When ready to cook steaks: sprinkle steaks on both sides with freshly ground pepper and spread with half of the softened butter.

Place steaks on a hot grill pan and grill for 3 minutes on each side for rare; cook a few minutes more if you prefer steaks to be medium rare.

Finally let the stake rest on top of what left from the butter garlic fro few min before you serve... Enjoy.

Authentic Baba Ganouj

Baked Eggplant

Ingredients:

• 1 medium large eggplant
• 2 jalapeno pepper
• 2 glove minced garlic
• 2 tablespoon lemon juice
• 2 tablespoon plain yogurt
• 3 tablespoon Teheni
• 3 tablespoon olive oil
• 1 teaspoon salt

Method:

1 1 Bake the eggplant an jalapeno at 400F for 20 - 35 min until very soft, also could be broil on charcoal grill for smoked flavor

2 2 Add all other ingredients and mix them throughly by fork or use food processor, keep some lumps and texture

3 Spread the mixer in shallow plate, top with olive oil and pomegranate if desired... enjoy