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Preheat the oven to 175 degrees C.
With the help of a food processor, mix ginger, garlic, chili, lime leaves, celery, peppers, salads and lemongrass.
Turn half of the amount of salmon into puree and cut the rest into cubes.
Turn the code into puree.
Cut the beans into very thin slices.
Chop the coriander and mix with the salmon, cod, beans, fish sauce, pepper and pasta obtained previously.
Add a little flour, if necessary, to obtain a not very sticky dough, from which the meatballs are formed.
Heat a little oil in a non-stick pan and fry the meatballs for 2 minutes on each side, then transfer to a tray lined with baking paper. Transfer to the oven and leave for 10 minutes.
Serve with sweet chili sauce.
Danube flavors: Fish meatballs, easy to prepare
In Romania, fish is consumed in fairly small quantities, compared to other European countries. In our country, fish is eaten more often in the localities along the Danube and, especially, in the Delta, where it is a staple food. The Danube Delta is the source of the most delicious fish recipes, including the famous fish meatballs. Read on to find out how you can cook this delicious and healthy dish!
A saying from the people says: "no meal without fish". An important source of protein and nutrients, fish and seafood are the healthiest and most nutritious choice when it comes to meat. A balanced diet contains at least one meal of fish a week and there are plenty of ways to cook it. In the oven, on the grill, in brine or even with fish salad, it is impossible not to have at least one fish dish that you like.
Don't bother to choose the bones of fresh fish and then chop it to cook meatballs. With 2-3 fish can you save time, money and effort in preparing them. Unwrap the cans, drain the juice, chop them and mix the fish in them with onions, parsley, dill, garlic and other specific spices, then fry them and you will enjoy an exceptional taste of the classic meatballs.
Potato meatball recipe, tender, with garlic - the most Romanian flavors possible
The delicious Potato Meatballs are tasty, filling and very easy to prepare. They can be served as appetizers with various dip, but also as a main course with a grilled steak and a simple lettuce.
- 500 grams of potatoes,
- 1 beaten egg,
- 2 tablespoons cornstarch or flour,
- 2 finely chopped green onions or a dried onion,
- 1 link freshly chopped parsley,
- 1 link freshly chopped dill,
- 3 cloves of garlic,
- 1/2 teaspoon ground nutmeg,
- salt pepper,
- frying oil.
Method of preparation:
1. Boil the potatoes in their skins, then let them cool completely, fold them in their skins and put them on the small grater.
Put the grated potatoes in a large bowl. Add the beaten egg, finely chopped green onion, parsley, dill, cornstarch, salt, crushed garlic, ground nutmeg and pepper.
2. Mix the ingredients well until you get a homogeneous composition. From the dough obtained, form 6 potato meatballs (if the dough is too soft add another tablespoon of starch or flour). Heat the oil in a non-stick pan. Fry the meatballs over low heat for a few minutes on each side.
3. Remove the meatballs on a plate on which you have placed a paper towel to absorb the fat. Serve the hot potato meatballs.
Pork meatballs with Indian flavors
Although this dish is banal in appearance, everyone makes meatballs, I wanted to make it special due to the added flavors and I hope I succeeded if I think about the reactions of loved ones after tasting.
Due to the ingredients you can serve them simple, or ... depending on the taste you can add a garnish but something easy.
1 kg minced pork
In a larger bowl I put the meat, over it I put the mushrooms and garlic given through a blender to grind them, then the rest of the ingredients, eggs (2 eggs are enough, I had the egg white and I thought to use) and I mixed well so that all the flavors combine nicely.
I ground the coriander seeds and fennel seeds in a little mortar before adding them.
I then formed the meatballs, here it depends on everyone's imagination and you can make whatever shapes you want, or you like.
I heated a little rapeseed oil in a pan and then I fried the meatballs one by one over low heat.
I served them with Dijon mustard and a barbeque sauce, but they can also be served with a simple salad.
Thai fish and shrimp soup
Today I took all the necessary ingredients and made Thai soup with fish and shrimp. It was much better. Now it really was very close to the one made by the teacher. It could have been a little faster & # 8211 next time clearly put more chilli. Instead, the aroma was much, much fuller and more complex. Compared to what I did at school, now I put more lemongrass and I didn't skimp on ginger. And this was seen in the final taste.
The soup is basically simple and quite fast (that is, if you have the stock of fish ready). As I said, at school I made it from scratch. At home I got it ready from Waitrose. On the one hand because it is cheap enough and very good. On the other hand, because it would have been too much trouble to buy whole fish, which I would debone and fillet and then produce the stock. Expensive and time consuming. I can't afford one or the other. (If you can't find ready-made fish stock in Romania, let me know and I'll write the recipe separately for you).
For starters & # 8211 if I had to make a recommendation, I would say be generous with ginger and lemongrass. The chilli is to your taste, it depends on how fast you like it. Start with a chilli, taste along the way and add more if it's not enough. I put two at school. I put three at home and I am convinced that the fourth one would have worked as well. It also depends on how fast the chilli is.
Fish sauce it is easy to prepare and has a delicious taste and full of flavors. Here are the steps you need to take to prepare fish sauce:
1. Mix the baked pepper, hot pepper, oil and crushed garlic until you get a homogeneous paste.
2. Grind the potatoes and carrots and add them over the previously obtained pasta.
3. Season with salt, basil, rosemary and dilute it with a little water to make it easier.
It is recommended that fish sauce to be consumed fresh, immediately after preparation. With the help of this delicious culinary trick, your child will also eat from the plate.
Craft beer means a return to the origins!
Beer has been brewed since ancient times. The beer adventure began with craft beer, brewed in small local breweries, a craft that mirrored the work and spirit of the place in the aroma of beer. People have constantly improved recipes and brewing techniques all over the world, giving this drink personality and flavor. With the era of industrialization and increasing consumption, there were factories that produced beer in increasing quantities, through an automated industrial process.
This allowed the beer to be drunk by a growing population, but the downside was the decrease in creativity and decreased quality. The big brewers predominate, offering some standard assortments for everyone. But there is currently an upward trend started by the new brewers, who want to offer primarily quality assortments, with personalized and refined tastes and flavors. They offer an infinitely more numerous and interesting range of assortments than the big producers.
The philosophy of craft beer is not based on mass consumption, but on offering new and individualized tasting experiences. A beer of this type needs more time to reach the full and unique taste. It is a real craft, which requires skill, science, patience and passion. The result is a tailor-made, a special beer, with a strong character, offered in a wide variety of assortments, each with its own particularities.
Fish meatballs are made in many parts of the world. Thai ones are thin, crunchy and are bound with curry paste usually served with a hot pepper sauce.
Initially, meatballs were considered only a method of economically using fresh fish meat in times when it was more difficult to procure.
They are generally made from minced white fish meat, mixed with mashed potatoes and parsley. The meatballs are shaped from this composition, then given through breadcrumbs. They can be fried in oil or on the grill.
They are often served with french fries, although they already contain potatoes. If you want to improve the recipe, use salmon, haddock or other smoked fish or add some shrimp to the composition.
In more difficult times, small English restaurants selling fish with french fries began to serve such meatballs, which are cheaper.
In fact, fish meatballs continue to be present in the menus of these places to this day, being a cheaper alternative to a fish fillet.