Cooking with Peachy

Archive for July, 2009

Difficulty:

Preparation time: 40′

SERVINGS: 4

INGREDIENTS:

• GILT HEAD BREAM (or any other to taste) – 1.5kg / 4PCs.
• SALT – 2 tsp.
• GARLIC POWDER – 1 tsp.
• COOKING OIL – 500ml

INGREDIENTS FOR THE SAUCE:

• FRESH CHERRY TOMATOES – 400gr
• GREEN OLIVES – 100gr
• ONION RINGS – 100gr
• DILL – ¼ tsp.
• GROUND PEPPER – ¼ tsp.
• BROTH CUBE – 1 PC. (Classic flavour)
• EXTRAVIRGIN OLIVE OIL – 3 tbsp.

DIRECTIONS

Remove scales and upper back thorns from fish and run a couple of cuts on each side, season with salt, ginger powder and garlic powder and massage the skin to allow fish to absorb spices. Deep fry fish until golden and crisp and set aside on a layer of kitchen paper to absorb excess oil. Heat a frying pan and add olive oil, sweat onions and then add cherry tomatoes, broth cube and dill, Once tomatoes are smashed, add olives and simmer for 5min. Lay fish on a serving dish and pour sauce all over.

Difficulty:

Difficulty: 

Preparation time: 30′

SERVINGS: 4

INGREDIENTS:

• ASSORTED SHELLED SEAFOOD – 400gr
• CARROTS – 200gr
• HOLLAND BEANS – 200gr
• CAULIFLOWER – 200gr
• RED BELL PEPPER – 100gr
• BABY YOUNG CORN – 230gr
• CHINESE CABBAGE – 100gr
• SLICED ONION – 1 PC. (medium sized)
• CHOPPED ONION – 3 cloves
• OYSTER SAUCE – 3 tbsp.
• EXTRAVIRGIN OLIVE OIL – 3 tbsp.
• BROTH CUBE – 1 PC. (classic flavor)
• BLACK PEPPER POWDER – A PINCH
• CORNSTARCH – 4 tsp.

DIRECTIONS:

Bring to a boil a large quantity of water in large pot, add broth cube and carrots and boil for 5min. Strain carrots and add cauliflowers boiling for 3min. Follows every 3min baby young corn and stalks of chinese cabbage. Set aside all boiled vegetables as well as the vegetable broth.

Heat a large non-stick frying pan or wok. Add the extravirgin olive oil and saute onions, garlic, add seafoods, holland beans, black pepper powder, oyster sauce and simmer for 2min. Add bell pepper and after 1min, add previously boiled vegetables within some of its cooking water, keep simmering for 2min while ina small cup dissolve 4 tsp. of cornstarch, add to the preparation to thicken the sauce and serve.

Difficulty:

Preparation time: 40′

SERVINGS: 4

INGREDIENTS:

• SHRIMPS – 500gr (shelled & devein)
• CHOPPED GINGER – 2 tbsp.
• CHOPPED BELL PEPPER – 25gr.
• FINELY CHOPPED GARLIC – 4 cloves
• CHOPPED MEDIUM SIZED ONION – 1 PC.
• SALTED BLACK BEANS / TAUSI – 25gr
• SLICED GREEN ONION – 1 stalk
• OYSTER SAUCE – 1 tsp.
• CHILI PASTE – ½ tsp.
• CORNSTARCH – 2 tsp.
• EXTRAVIRGIN OLIVE OIL – 2 tbsp.

PROCEDURE:

Shell and devein shrimps leaving shell on tail. Place removed shells in a medium sized mixing bowl and add 200ml of water for cooking use.

Heat a medium sized frying pan or sauce pan. Add extra virgin olive oil and saute chopped onions for 1min. Add chopped garlic, chopped ginger, chopped red bell pepper, shrimps, oyster sauce, chili paste, black beans, some water drained from shells and stir until shrimps are cooked. Dissolve cornstarch into a small amount of water and add to recipe for thickening the sauce. At end of cooking, add sliced green onion and mix. Best serve with steamed rice.

Tip: pay attention not to overcook shrimps for a more tasty and soft result.

Difficulty:  

Preparation time: 30′

SERVINGS: 4 

INGREDIENTS:

• CHICKEN WINGS – 10 PCs.
• CHICKEN STOCK POWDER – 1 SCOOP
• SALT – ¼ tsp.
• GARLIC POWDER – ½ tsp.
• GINGER POWDER – ¼ tsp.
• BLACK PEPPER POWDER – ¼ tsp.
• CORNSTARCH – 3 tbsp. (Add more if needed to coat well the chicken)
• JUICE OF 1 LEMON.
• SUNFLOWER OIL FOR FRYING.

DIRECTIONS:

Place the chicken wings in large mixing bowl. Season with chicken stock powder, salt, garlic powder, black pepper powder and mix well. Add lemon juice and massage for 5min and then scoop out some marinade from the bowl. Start adding cornstarch gradually to coat chicken evenly.

Heat a large quantity of cooking oil in a deep pot. Once very hot, deep fry chicken wings until deep golden brown, serve hot with you preferred gravy.