24 Zanahorias – Nutrición, cocina, gastronomía y mucho más… Game of Thrones: Rack of Lamb Recipe - Food in General. This recipe for rack of lamb comes from one of the coldest, most desolate regions of Westeros: The Wall. There the men of the Night’s Watch defend the realm from marauding Wildlings and the icy cold zombies known as the White Walkers. The men eat hearty, simple fare.
I love this recipe and preparation because as simple as it is, it’s a beautiful sight to behold. The racks came already frenched (the meat stripped off the ribs so they look clean and pretty), so it saved me from having to learn a bit of butchery. The racks are brushed with a mixture of flour and red wine vinegar, then coated with an herbed bread crumb mixture.
Despite my error, these turned out delicious, and I would definitely make them again. Rack of Lamb From A Feast of Ice and Fire 2 racks of lamb, about 1 + 1/4 lb. each, frenched (about 12 chops)Salt and ground black pepper. Instructions Position your oven rack in the middle of the oven and preheat it to 475ºF. Eat these and think of the Night’s Watch. Thanks for reading!
Pasta. Yotam Ottolenghi: codcakes in tomato sauce recipe. A standout recipe from Ottolenghi's most recent cookbook, Jerusalem, which celebrates the rich, many-textured cuisine of his home city, is this deeply satisfying Syrian-Jewish fish dish. Like many of his recipes it takes a while to prepare but the results justify the effort – and it's even tastier the day after. ottolenghi.co.uk Serve with bulgar, rice, couscous or bread, alongside sautéed spinach or Swiss chard. SERVES 4white bread, crusts removed 3 slices cod (sustainably sourced), halibut, hake or pollock fillet, skinless and boneless 600g medium onion 1, finely chopped garlic cloves 4, crushedflat-leaf parsley 30g, finely choppedcoriander 30g, finely choppedground cumin 1 tbsp salt 1 tsp large free-range eggs 2, beatenolive oil 4 tbsp First make the tomato sauce. Heat the olive oil in a very large frying pan for which you have a lid, and add the spices and onion.
Cook for 8-10 minutes, until the onion is completely soft. While the sauce is cooking make the fish cakes. How to cook perfect moules marinières. Surely moules marinières is the quintessential French holiday dish. The combination of spanking fresh seafood, wine and shallots accompanied by large hunks of crusty baguette is an intoxicating one, especially after what passes for breakfast on the ferry. But mussels are so blessedly cheap in Britain that there's no need to shell out (ha!) On a channel crossing to enjoy them in what The Prawn Cocktail Years calls "the greatest and the simplest of all mussel dishes".
To be honest, there aren't many others in the running round my way, not even that other French favourite, mouclade, but who cares when you've got moules marinières and maybe a side order of frites? The Marine Conservation Society reckons that mussel stocks are "generally considered to be underexploited". The liquid Butter and its creamy ilk That's not to say that there's no room for a little luxury in a dish which should have a festive, holiday feel to it. Aromatics Method Perfect moules marinières Serves 2 1. 2. 3. 4. Wild at heart: six recipes from River Cottage’s Gill Meller | Food. Making time to cook has become one of the most important things I do in my life. When we stop for a moment and do it, even in the simplest sense, it makes us feel good inside. Not only does it nourish our bodies and sustain our minds, but it’s vital for our happiness and wellbeing.
Cooking has opened my eyes to change. I feel closer to my past, but equally I feel closer to the present and to the environment in which I live, because the things I love to cook and eat are so intrinsically connected to my surroundings. Cooking can be a brilliant way to establish gentler, healthier rhythms in the way we live, as families and as individuals. It is a way to mark the passing of time; it is a way to celebrate it, but also remember it. There are recipes in my new book that I’ve been cooking for many years. There are recipes that have personal meaning to me – something my mum made, or one of the dishes I cooked in my first home with my young family. First, make the mayonnaise. Wild mushroom tart. Yotam Ottolenghi’s picnic recipes | Life and style. We’ve had a record number of picnic-worthy days so far this year, which, in theory, would mean hours of lying about in gardens and parks, were it not for all the thunderstorms that broke our sunny harmony.
I’m happy to admit that I find picnics a bit of an inconvenience, so welcome any excuse to decamp back to the comfort of my dining table. But whether you’re sitting on a blanket or a chair, picnic food can be as versatile as you need it to be. Giant couscous with golden raisins, lemon and almonds (pictured above) This is just as good eaten at room temperature as it is warm. It’s an ideal portable meal, because it can be made well in advance, it’s easy to transport and it will keep for hours. Prep 10 min Cook 25 minServes 4 250g giant couscous 500ml vegetable stockSalt and black pepper1 lemon½ tbsp olive oil 50g golden (or normal) raisins 1 tsp cumin seeds, toasted and ground in a mortar60g flaked almonds, toasted10g dill leaves, roughly chopped10g basil leaves, roughly torn. Chicken shawarma salad with tahini dressing recipe | Life and style. Even before they went gourmet, I was a fan of kebabs.
As teenagers, my friends and I would dance into the early hours before hitting a particular kebab shop favoured by my best friend, who was Greek and wise enough to know about these things. We’d buy mouthwatering grilled chicken shawarma dressed with chilli and garlic sauces, which would dribble down our chins. Today’s recipe turns those much-loved kebabs into a light, succulent salad. If you’re vegetarian, swap the chicken for falafel. Chicken shawarma salad with tahini dressing If you are having a barbecue, this chicken is delicious cooked over coals. Prep 15 minMarinate 2 hrCook 30 minServes 4 For the chicken 2 tsp cumin seeds1 tsp coriander seeds½ tsp peppercorns2 garlic cloves, peeled and finely choppedA small thumb ginger, peeled and finely chopped1 tsp smoked paprika½ tsp ground cinnamon6 boneless chicken thighsFinely grated zest of 1 lemon, juice of ½1 tbsp olive oil4 tbsp Greek yoghurt, drainedSalt Meanwhile, make the salad. Honeyed Chicken. “‘Hungry again?’ He asked.
There was still half a honeyed chicken in the center of the table. Jon reached out to tear off a leg, then had a better idea. He knifed the bird whole and let the carcass slide to the floor between his legs. Ghost ripped into it in savage silence.” -A Game of Thrones Thoughts: Yum. Bottom line? Medieval Roast Chicken Recipe This was a recipe that gave us some difficulty; Absurd, when it seems so straightforward. Our changes: Since this dish is mentioned in The North, we took out a few things that were more Roman than Stark. Ingredients: 1 whole chicken for roastingolive oil/butter (~1 Tbs)salt Sauce: 1/2 cup apple cider vinegar1/3 cup honeyDash of mint, dried or fresh (abt. 1 tsp.)Small handful of raisins~1 Tbs. butter Rub the chicken down with olive oil/butter and salt. While your chicken is roasting away in the oven, combine all ingredients in saucepan and allow to simmer until the raisins plump and the sauce reduces slightly. Enjoy! Like this: Like Loading...
Pollo asado con ciruelas frescas. Por alguna razón que nunca he entendido muy bien estamos más acostumbrados a guisar con ciruelas secas que con su versión fresca. Ahí es donde me pierdo: tenemos muchas variedades de temporada, a un precio muy razonable y que quedan ideal con carne de cerdo, pato o pollo (además de en platos fríos). Por aquí ya han desfilado aderezando un lomo, en ensalada con tomate y en crema con melón y calabacín, además de jetapostres en las que las cocimos con vino y acompañamos con mascarpone. De aves nada de nada, así que me tocó hacer justicia y encender el horno. Para este asado usé las ciruelas Stanley -más bien alargadas, moradas por fuera y amarillas por dentro- porque están en plena temporada y me gusta el equilibrio entre dulzura y acidez que tiene. Le puse patatas mini -también llamadas “baby” o “del chef”- porque tenía unas cuantas rondando por casa, pero cualquier tipo de patata nueva -troceada, en este caso, para que se haga a la vez que el pollo- serviría.
Dificultad Ingredientes. The 10 best rosemary recipes | Life and style. Polenta and grilled radicchio with rosemary and anchovy sauce This would make a lovely meat-free main; the sauce will keep in the fridge for a couple of days, so you can make it ahead. Serves 82 heads of treviso radicchio 1 litre milk250g fine polenta Extra virgin olive oilSalt 80g unsalted butter, diced100g provolone dolce cheese, coarsely grated For the sauce10g rosemary leaves12 brown anchovy fillets, in oilJuice of 1 lemon100ml extra virgin olive oil 1 To make the sauce, put the rosemary in a mortar and pound to a paste with the pestle.
Add the anchovies and pound again until you have an even paste. 2 Trim the ends of the radicchio cores, remove any ragged outer leaves, then quarter lengthways. 3 Meanwhile, when the polenta is about 10 minutes away from being perfect, lightly drizzle the radicchio with extra virgin olive oil and a few pinches of salt. 4 Stir the butter and provolone through the polenta so they melt in, then season to taste. Lamb tagine with figs and rosemary. Nigel Slater's lamb recipes. A fillet of lamb – the long, lean strip of meat from the loin – has no bones to pick at, no wrapping of fat to keep it succulent, and none of the crisp-skinned majesty of a glistening shoulder of lamb in its roasting tin.
Yet it remains a useful, elegant cut. Lean as a whippet, with no sinew to remove, it can be on the plate in the time it takes to lay the table, make the salad and open the wine. It is useful, quick to cook, neat and fairly cheap. But the fillet needs our help if it is to be truly delicious. Olive oil – lots of it – some black olives, a spice paste, maybe a thin sauce made from the roasting juices and a glug or two from the Marsala bottle. This is not a cut for those who take their meat well done. This is not to be confused with neck fillet which is a much more hardworking joint altogether, and one for the pot. I find it useful to sizzle a loin fillet of lamb in a little olive oil for a couple of minutes before putting it into a very hot oven.
Cacciatore. Chicken cacciatore Cacciatore /ˌkɑːtʃəˈtɔəriː/ means "hunter" in Italian. In cuisine, alla cacciatora refers to a meal prepared "hunter-style" with tomatoes, onions, herbs, often bell pepper, and sometimes wine. Cacciatore is popularly made with braised chicken (pollo alla cacciatora) or rabbit (coniglio alla cacciatora). The salamino cacciatore is also a small salami, popular amongst Italians.
There are many different variations of this dish based upon ingredients available in specific regions. For example, in southern Italy, cacciatore often includes red wine, while northern Italian chefs might use white wine. A basic cacciatore recipe usually begins with a couple of tablespoons of olive oil heated in a large frying pan. Dan Lepard's triple-coated fried chicken recipe. This is my favourite way to make fried chicken at home. It's easy to do once you've had a first go, and it can be endlessly tweaked to suit your own taste. Also, the cooked chicken freezes well once cold, so even easier fried chicken nights lie ahead with only a defrost and bake in a hot oven needed.
There is a lot of salt in the recipe, but much like French fries, don't eat it every day and leave it out or cut back if you prefer. But for me, salt is part of the character of good fried chicken and, arguably, a little stock cube crumbled in gives the flavour a boost. Here are three spice variations to choose from to use in the flour, and though it seems excessive, you do need all of that spice mix in the flour to give the coating a rich fried chicken flavour. For a general "herb and spice" flavour, I use 1 tsp each of ground black and white peppers, smoked paprika, ginger, mustard, coriander, allspice, dried thyme and dill, plus a finely crumbled chicken stock cube.
Pollo con manzanas y peras. Se han acabado las fiestas, y contra todo pronóstico parece que tenemos que seguir comiendo. Para que la vuelta a la cruda realidad sea más llevadera, intentaremos hacerlo con recetas sabrosas, aptas para llevar al trabajo en un táper, que se preparen rápido y se adapten a la economía de guerra que nos atropella en la cuesta de enero. ¿Crees que es una utopía? Este pollo con manzanas y peras dice lo contrario. La ración que proponemos, un contramuslo y medio por persona, puede aumentar o disminuir según el hambre de nuestros comensales, igual que el nivel de lujuria de la salsa. Solo con caldo está muy buena, con el toque de la leche evaporada todavía mejor, y si has pasado las navidades con gastroenteritis y te sientes una sílfide puedes ponerle directamente nata líquida (bola extra de cremosidad).
Nosotros le pusimos ras el hanout, pero puedes usar tu mezcla de especias favorita, o simplemente un buen curry en polvo. Dificultad Nada, nihil, niente. Ingredientes Para 4 personas Preparación.