Cooking with Peachy

Archive for February, 2009

GOOD FOR 3-4 SERVINGS.

INGREDIENTS:

• VEAL SHANKS - 1Kg.
• SEEDLESS GREEN OLIVES – 50gr.
• GREEN PEAS – 100gr.
• CHOPPED ONION – 1 PC. (Large)
• FRESH TOMATO CHUNKS – 700gr.
• BROTH CUBE – 1 PC. (Vegetable flavour)
• EXTRA VIRGIN OLIVE OIL – 2 tbsp.
• OYSTER SAUCE – 3 tbsp.
• A PINCH OF GROUND MIXED PEPPER SEEDS.
• WATER FOR BOILING.

PROCEDURE:

Boil the Veal Shanks in a non-stick frying pan until the meat is tender. Once the water is almost finished create some space in the pan, add olive oil and saute the onion and garlic for 1min. Add the fresh tomato chunks, basil, oyster sauce, ground pepper and cook it for 15 minutes, at this point, add the green olives and peas, simmer for another 3 minutes and serve.

GOOD FOR 3 PERSONS.

INGREDIENTS:

• MUSSELS / TAHONG – 600 gr.
• SLICED GINGER – 25 gr.
• SOTANGHON OR RICE NOODLES – 150 gr.
• SLICED ONION – 1 PC.
• CHOPPED GARLIC – 3 cloves.
• SLICED GREEN ONION – 1 stalk
• BROTH CUBE – 1 PC. (Vegetable flavour)
• EXTRA VIRGIN OLIVE OIL – 3 tbsp.
• A PINCH OF GROUND MIXED PEPPER SEEDS
• CHOPPED PARSLEY – 1 tsp.
• WATER

PROCEDURE:

In a frying pan or medium sized saucepan, heat the olive oil and saute the ginger until golden brown, add the sliced onions, the minced garlic, and saute for 1min, add the mussels, which you have previously washed and cleaned from all impurities, a pinch of mixed ground pepper, the chopped parsley, a little of water, the broth cube and bring to boil until the mussels are almost cooked, add the sotanghon, the green onion and serve.

GOOD FOR 4 SERVINGS.

INGREDIENTS:

• PASTA – 250gr.
• CHOPPED TOMATOES – 500gr.
• CRABMEAT – 125gr.
• CHOPPED GARLIC – 1 CLOVE
• WHITE WINE – 100ml
• CHOPPED PARSLEY – 1 tsp.
• EXTRAVIRGIN OLIVE OIL – 3 tbsp.
• SALT & PEPPER TO TASTE
• SALT FOR THE PASTA – 1 tbsp.
• WATER FOR THE PASTA – 2Lt.

PROCEDURE:

In a large non-stick pan, heat the olive oil and fry the garlic until golden brown, add the tomatoes and simmer until they are smashed. Add the crab-meat, the wine then season with salt and pepper to taste. Keep on simmering, gentle heat, for 15min then remove from heat and set aside.

Pour the water in a large pot, add the salt and bring to boil, add the pasta and cook “al dente” upon directions written on its pack. Drain the pasta directly into the pan with the sauce with the help of a perforated ladle so that it does not dry too much from its cooking water; whisk the pasta with the sauce and sprinkle with the parsley just after serving.

Tip: Cooking pasta to the “al dente” stage without over-cooking requires a certain amount of practice and skill, since both have a relatively brief midway stage between the under-cooked phase, where rice or dried pasta stays hard in the middle and where fresh pasta tastes “floury”, and the over-cooked phase, where the dish lacks texture and is considered too soft. Using plenty of salt helps achieve the “al dente” texture.

INGREDIENTS:

• SANTA CRUZ DEBONED BANGUS – 2 PCs. (Not marinated)
• JUICE OF A LEMON – 1 PC.
• BAY LEAVES – 3 PCs.
• CHOPPED GARLIC – 5 cloves
• ONION RINGS – 1 PC.
• SOY SAUCE – 5 tbsp.
• GROUND MIXED PEPPER SEEDS – ½ tsp.
• SALT – ½ tsp.
• BROWN SUGAR – 2 tsp.
• EXTRA VIRGIN OLIVE OIL – 3 tbsp.

PROCEDURE:

In a layer, prepare the marinade for the Bangus. Mix well half portion of the chopped garlic, the lemon juice, the soy sauce, a pinch of ground mixed pepper seeds, the salt and brown sugar. Marinate the fish for 30min or to taste.

Heat the extra virgin olive oil in a non-stick pan and saute the garlic until lightly golden brown, add the marinated Bangus, the bay leaves, the left marinade and let simmer until boiling, add the onion rings and cover with lid until sauce reduces and Bangus is well cooked.