Chefal with orange sauce and basmati rice
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The hair, cleaned of intestines, without head and tail, is cut in half lengthwise then each piece in two, to give you 4 pieces approximately the same. Season each piece with salt and pepper, grate the peel of an orange and a lime and sprinkle with a little olive oil. Peel an orange, grate it and slice it into a heat-resistant dish. Put the fish pieces over the orange slices, and add a cup of water to the tray. Put the tray in the oven heated to 200 degrees for 20-25 minutes. While the fish is in the oven, prepare the sauce and rice.
We put a saucepan on the fire with three cups of water and a pinch of salt. When the water boils, add a cup of rice. Let it boil for 10 minutes. Drain the excess water, if any, add 1 teaspoon butter and mix.
Pt sauce: put the oil and olive oil in a saucepan on the fire, when the butter has melted, add the flour and mix with a whisk. Add the orange juice and wine. All this time we mix with the aim not to stick to the bowl. finally add salt and white pepper to taste and a teaspoon of honey. Put a round shape on a plate, fill with basmati rice, put 2 slices of orange, one piece of fish and sauce. Good appetite!!
Thai chicken in sweet-spicy sauce with basmati rice
I don't think it's a secret anymore, the fact that Asian food has a special place in my soul. The explosion of flavors and spices, makes Asian cuisine a kind of gastronomic paradise. Today I will present you an absolutely delicious, sweet, spicy and full of flavor recipe.
- 1 chicken breast
- 200 gr of basmati rice
- vegetable oil
- 2 cloves of garlic
- 4 tablespoons sweet chilli sauce
- the juice from a lime
- coriander / parsley
- 150gr flour
- 1 teaspoon baking powder
- about 200 ml of beaten milk
- sweet Boya
In a bowl, mix all the ingredients for the dough. We need to get a consistency similar to that of American pancake dough (you can juggle the amount of flour and whipped milk until you get the desired consistency).
After the dough is ready, cut the chicken breast into cubes. All we have to do is pour the dough over the chicken pieces and fry them in an oil bath until golden.
All the while, prepare the basmati rice according to the instructions on the package. When ready, season with salt, pepper and half a lime juice.
After we have finished frying the breast cubes, we have to deal with the sweet-spicy sauce. Thus, in a frying pan, heat the garlic a little, then add the chicken, followed by sweet chilli sauce, the juice of half a lime, salt and pepper. Stir continuously for 3 minutes, then turn off the heat and season with chopped coriander and sesame seeds.
In the end, all we have to do is place the sticky chicken cubes over the basmati rice.
Ingredients Orez in Iran
1 cup basmati rice
4 tablespoons melted butter
2 tablespoons oil
Preparation Orez in Iran
- Wash the rice in a lot of water, until the water stays clean on it, it is no longer milky.
- Bring a lot of salted water to a boil in a pot. Add the rice and boil fixed 8 minutes from that moment. The rice must not be boiled at all, it must feel strong in the middle.
- Drain the rice using a sieve and pass under a stream of cold water to cool. Sprinkle a little salt over the rice.
- In a thick-bottomed pot pour the oil and water just enough to form a thin film (1-2 tablespoons of water). Wallpaper the bottom of the pot with the potato slices.
- Pour the rice over the potatoes, giving it the shape of a mound, so that it does not touch the side walls. With the tail of a wooden spoon, make 3 holes in the rice, so that the steam can circulate better. Pour the melted butter over the rice.
- Place the pot on the stove, on the small eye, cover it with a towel and then with a lid. Turn the heat to maximum and let it boil for 1 minute, until you hear that the contents of the pot start to sizzle. Then turn the heat to low and simmer for 35 minutes.
- Lift the lid and towel and turn the rice on a plate. The potatoes are browned and will come on top.
- Serve the rice hot, but it's good and cold.
1. Wallpaper the bottom of the pot with potato slices
2. Put the rice like a mound
3. Boil over low heat, practically steaming
We start by preparing the orange sauce:
& Icircntr a wok, over low heat, put the orange juice. Add the sugar, vinegar, soy sauce, cleaned and grated ginger, garlic powder or grated garlic and chili flakes and cook all the ingredients for 3-5 minutes, until the flavors blend well.
Mix 20 g of starch (one tablespoon) with 50 ml of water in a bowl until the starch is dissolved and the composition is homogenized. Add this composition to the thin sauce and the orange sauce, stirring constantly until the sauce thickens slightly. After the sauce is thickened, add the finely grated orange peel, mix to leave the flavor well in the sauce, 1-2 minutes and turn off the heat.
We prepare the chicken breast.
Mix the corn flour and starch in a large bowl. Add a pinch of salt.
In another bowl, mix the three eggs well with another pinch of salt.
We cut the chicken breast into small pieces, about the same size, and pass them more carefully through the egg mixture, then through the starch flour mixture. We place them on a plate sprinkled with flour and starch.
Put the oil in a cauldron or wok pan to heat, over medium heat to high. We add some of the pieces of meat to the head and brown them nicely, turning them from one side to the other. We take them out on paper towels and continue with another series of pieces of chicken breast until we finish them.
When they are all browned, add them to the orange sauce and cover the bowl with a lid.
Meanwhile, we also prepare the rice garnish.
Boil the rice in the classic way, and finally add the orange peel and butter.
We serve the delicious chicken with orange sauce garnished with slices of green onions, along with rice garnish.
Quails with black rice and orange sauce
The combination of this recipe is really interesting: Quails with black rice and orange sauce, can be included in the menu of a family lunch.
Quails with black rice and orange sauce
The combination of this recipe is really interesting: Quails with black rice and orange sauce, can be included in the menu of a family-served meal.
Ingredients for the recipe Quails with rice and orange sauce
- 8 raw quails
- 400 g black rice
- 1 kg fresh oranges
- 250 g butter
- 4 chicken eggs
- 4 quail eggs
- 2 fresh lemons
- 100 g hot pepper jam
- 32 slices of raw ham
- 1 clove of garlic
- Black and green pepper (berries)
- 200 g sugar
- Sodium bicarbonate
- Pansies for decoration
- radish germs
Recipe preparation for the recipe Quails with rice and orange sauce
quail wash and boil & icircn salt water, black and green peppercorns for 40 minutes.
The black rice is washed and boiled in salted water.
Meanwhile, prepare the orange sauce.
For orange sauce, the oranges are washed well, peeled and squeezed from the juice. The shell is scalded and left for 30 minutes in hot water and drained. In a bowl, caramelize the sugar over which the orange juice is added, the yolks rubbed with salt and boil until the sugar melts. If the juice obtained is too sweet, add lemon & acircie juice (to taste). At the end, add the butter and mix well. Add the grated orange peel, cover with cling film and leave to cool.
After the quails have boiled, remove and grease with hot pepper jam and crushed garlic. Dress in slices of prosciutto and fry on both sides.
The rice is placed on the plate, next to the fried quails and the arrival with the orange sauce.
Preparation of breaded chicken breast.
In an bowl, mix the flour with the cornstarch, a pinch of salt, a pinch of pepper, 1 egg and water. You get a slightly smooth dough, more consistent than a classic pancake dough.
The chicken breast is wrapped in fresh foil and beat lightly for tenderizing. Cut into small pieces and add to the above dough.
With a spoon, take pieces of chicken breast mixed with dough and brown & icircn oil & icircncins.
Remove on absorbent paper towels.
Preparation of orange sauce.
Put a little olive oil in a frying pan and fry the grated ginger, with a little garlic, also grated. Mix well, then add the orange peel, sugar and quench everything with vinegar. Mix well until the ingredients are caramelized, then add the rest of the ingredients and boil the sauce until it becomes consistent. The breaded chicken breast will lightly brown and color in this sauce before serving.
Asian style rice & icircn preparation.
Put the sesame oil in a pan and add the rice. Mix until the rice grains are well greased, then fill with hot water. Let the rice boil, season it with salt, pepper, bay leaves, and at the end, mix it with lemon juice.
To serve, place the rice on a plate, using a square metal shape, and on top pamper the browned breaded chicken breast & icircn the delicious orange sauce.
Extremely tasty this orange chicken, or breaded chicken breast with orange sauce and rice & icircn Asian style, which was well worth three knives.
& Icircndrăgita show & bdquoChefi la cutite & rdquo can be watched & icircn every Monday, Tuesday and Wednesday evening, from 20:30, on Antena 1!
(P) Discover the ingredients of Chinese cuisine
China offers a wide variety of culinary delicacies. Fascinating is the diversity: from the spicy cuisine from the hot southern provinces, to the modern and fast cuisine from the big cities: Beijing and Shanghai, to the refreshing and slightly sour cuisine from the east of the country.
Food is the basic foundation for health and well-being in China. At lunch and in the evening you often hear the greeting & bdquoChi le ma? & Rdquo, translated meaning: & bdquoDid you eat? & Rdquo . But the greeting is not an invitation to dinner.
Chinese cuisine places great value on fresh and healthy vegetables. Bamboo buds perfectly meet this requirement. They have a pronounced and fresh taste and are very versatile: they can be used in soups, in various meat and vegetable dishes, in salads. Bamboo shoots should be rinsed before cooking.
There are a variety of chili sauces that differ in taste and spiciness. The spicy chili sauce goes well with Asian Finger-Food: shrimp chips, spring packets, shrimp or chicken wings. Sweet chili sauce is ideal to round out the taste of the dishes but it is also suitable for Finger-Food. Thai chili sauce contains extra garlic and has a sweet-sweet taste, suitable for spring packages or meat and fish dishes. All chili sauces are perfect for grilling.
A recipe to try: Beef in orange sauce
- 1 jar Chop Suey vegetable mixture 330g
- 2 tablespoons wok oil
- 3 tablespoons soy sauce
- 1 clove of garlic
- 2 oranges
- 200g beef fillets
- green onions
Peel the garlic and finely chop. Press an orange and make a marinade from: orange juice, garlic and soy sauce. The beef is cut into thin strips and left for 15 minutes in the marinade.
Green onions are cut into 2 cm long pieces. The Chop Suey vegetable mixture is rinsed in a sieve with water.
Put the wok oil in the pan and heat it. Add the meat and fry for 5-7 minutes. Add green onions and vegetable mixture and fry everything over high heat. Add the rest of the marinade and, if necessary, a little water. Fry for another 5 minutes, until the meat is well penetrated.
The second orange is cut into rounds. Beef is decorated with orange slices and served with basmati rice or egg pasta.
Shan & rsquoshi Tip:
For more spice you can add chili sauce.
Shan'shi Chop Suey Vegetable Blend is a combination of selected Asian vegetables such as bean sprouts, Mu-Err mushrooms, red and green peppers and carrots. Keeping the Chinese tradition, this vegetable mix has five colors and is an essential component in Asian cuisine.
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Beef in orange sauce
Preparation time: 20 minutes
-1 jar Chop Suey vegetable mixture 330g
-2 tablespoons wok oil
-3 tablespoons soy sauce
-1 clove of garlic
-200g beef fillets
Method of preparation:
1. Peel the garlic and finely chop. Press an orange and make a marinade of orange juice, garlic and soy sauce. The beef is cut into thin strips and left for 15 minutes in the marinade.
2. Cut the green onion into 2 cm long pieces. The Chop Suey vegetable mixture is rinsed in a sieve with water.
3. Put the wok oil in the pan and heat. Add the meat and fry for 5-7 minutes. Then add the green onions and the vegetable mixture and fry everything over high heat. Add the rest of the marinade and, if necessary, a little water. Fry for another 5 minutes, until the meat is well penetrated.
4. Cut the second orange into rounds. Beef is decorated with orange slices and served with basmati rice or egg pasta.
Shan & # 39shi's advice
For more spiciness you can add chili sauce.
Shan's Suey Chop Vegetable Blend is a combination of selected Asian vegetables such as bean sprouts, Mu-Err mushrooms, red and green peppers and carrots. Keeping the Chinese tradition, this vegetable mix has five colors and is an essential component in Asian cuisine.
Basmati rice garnish with fried noodles
Because it is a fasting food, I reverse the order of operations and I prioritize this basmati rice garnish prior to a recipe that without this accompanying rice, loses its charm. In the category of rice dishes, this is how I prepare it most often, because it replaces bread when cooking dishes with sauce: baked goods, Chinese food (then I prefer it white and no noodles but the method of preparation is the same), liver, etc.
It has nothing to do with the Romanian pilaf except that it is also a rice dish. It is good-looking due to the faithful fried and yellow turmeric.
I like steamed rice.
1 cup basmati rice (long grain rice)
1 + 1/2 cup meat soup or water
3 nests of noodles or fine noodles
1 tablespoon oil for frying noodles
Salt- 1 tsp
1 teaspoon grated turmeric or a little saffron dissolved in a little water
1 cube butter
OPTIONAL: 1 hardened onion
As a rule, basmati rice does not need to be chosen.
1. In a pan over medium heat put 1 tablespoon oil and crush 2-3 nests of fried noodles until brown. Stir continuously (and reducing the heat) for about 2 minutes or until it evenly takes on the desired color.
2. Cook with the rice, then turn over in the steamer (electric pot with lid)
Those who do not have a steamer, of course you can prepare without care, but the mandatory conditions are:
-fire minimized, barely blinking
-it will be prepared in a non-stick pot and provided with a tight lid
-Put 1-2 tablespoons of oil on the bottom of the bowl before putting the rice + noodles
3. Add salt, 1/3 teaspoon turmeric, hardened onions if desired and cold water 1 + 1/2 cup.
We do not put more! The goal is to make it steam and not stick to the grain.
4. Boil tightly closed with the lid for about 15-20 minutes, during which time do not mix and do not lift the lid so as not to lose steam. The fire is given to the minimum possible on the smallest eye if the eye of your stove is not set to very small.
After this time we taste, if the type of rice you bought is still unpleasantly hard, add another 1/3 cup of water and continue cooking for 5-10 minutes, depending on the pot, but it should not be turned into a compact table, rice grains should not stick after we loosen it at the end.
5. After the steamer has stopped, add 1 cube of butter.
6. At the end, vent with movements from bottom to top with the paddle so that it does not start to cool with grains glued together. Leave for another 15 minutes. Cover until serving, as hot as possible.
Liv (e) it!
Duck legs with oranges
Last week we showed you on Instagram how I cooked some duck legs with oranges using the slow cooking method with the slow cooker I have, a 4.7l Crock pot. It is a very easy recipe to make, it does not involve who knows what culinary techniques but it requires you to have a little more time until you can taste the result.
Why a long time? Because, you already know, not being the first recipe cooked in a slow cooker that I publish, that it involves a longer cooking time than if we prepared the food on the stove. For me, the longer cooking time is not an inconvenience.
I have learned to organize myself in such a way that the food is ready for lunch or dinner and while it is cooked in a slow cooker I can do my job.
In the case of this duck leg recipe, there is not much to do. We simply put the thighs to cook in the slow cooker bowl and wait for them to cook. It takes about 3 and a half hours because the duck legs are a little stronger than chicken legs.
Do not forget something very important: before putting them in the pot we must be very careful not to have tulle and remove them before cooking the thighs.