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Turkiska Recept
Turkiska Recept
1 big onion, chopped 3 Tbsp olive oil 1 carrot, chopped - kg mussels 1-2 small potatoes 2 tomatoes c water 5 cloves garlic Tbsp sugar salt & pepper parsely chopped Saute the onions over medium heat with olive oil for 5 min. Add the carrots cut in cubes snd saute for 5 more min. Finally add the mussels, cubed potatoes, tomatoes, garlic, sugar, pepper, and water. Cook for 15-20 min over medium heat until the liquid of the veg. has boiled away. Serve w/ lemon slices and parsely on the side.
Poached Anchovy (med- sized fish in the Phil. w/ red spot by gills opening)
1 kg anchovies 2 med tomatoes 1 onion 2 green peppers 3 bay/laurel leaves 50 gms butter 1 lemon chopped parsely salt, pepper 1 c water Clean, wash , and drain the fish. Slice the onions, peel/remove the seeds/ slice into small cubes the tomatoes. Slice the peppers after removing the handle and the seeds. Melt the butter in the pan. Add the onions, tomatoes, and sweet peppers. Cook for 5 min, stirring. Add the 1 c water and boil. Season the fish w/ salt and pepper and then wrap them in banana leaves/aluminum foil. and add the juice of half a lemon. Put the bay leaves into the mixture (season w/ a little salt & pepper). Simmer for about 15 min, or just until the fish is done.
Chicken on Skewers
1 whole deboned chix breast w/ skin 1-2 onions - c milk 1 green sweet pepper - tsp pepper 1-2 tomatoes c olive oil 1 tsp thyme
Chop the chix meat into large cubes. Peel one onion and grate, keeping the juice. Mix the onion juice w/ the olive oil, milk, salt, black pepper, and thyme. Pour the marinade mix over the chix and rest for 24 hrs. Wash the tomatoes and green peppers. Chop into large pcs for skewering later w/ the chix. Alternate chix meat, onion, tomato, and green pepper on skewers and cahrcoal grill till done. Serve w/ pilaf/fried rice.
Roasted/Braised Meat
kg meat chunks
1 Tbsp butter
6 shallots
salt, pepper
1 tsp thyme
Melt the butter in a saucepan. Brown the meat and then add all the onions, salt, pepper, and thyme. Add just enough water to braise the meat until done. Close the lid. Over med heat, stir the ingred until boiled.
Peel and dice the onions. Soak the raisins in warm water until they swell, then drain. Melt the butter in a saucepan and stir in the nuts until they are lightly coloured. Add the chopped onion and the liver pate. Blend in the cooked rice, raisins, and spices. Add the stock/broth, salt & sugar. Sprinkle with herbs before serving.