Posts Tagged ‘tomatoes’
FRIED FISH IN FRESH TOMATOES & GREEN OLIVES
July 25th, 2009 | 
Author:
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.
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VEAL SHANKS ALA PEACHY
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.
PASTA WITH TOMATO SAUCE & SAUSAGE
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Difficulty: 
Preparation time: 30′
Difficulty:
Preparation time: 1h 20 min
Servings: 4 – 6
Calories per serving:
470 kcal (sausage)
640 kcal (pork skin)
400 kcal (eggplant)
Ingredients:
- Twists pasta(a) – 320 g (11.29 oz.)
- Tomato sauce – 1 l (1.06 qt.)
- Sausage – 400 g (14.11 oz.)
- Onion – 50 g (1.76 oz.)
- Carrot – 50 g (1.76 oz.)
- Celery – 50 g (1.76 oz.)
- Ground black pepper – a pinch
- Extra virgin olive oil – 2 tbsp.
- Parsley – 1 tsp.
- Salt for cooking the Pasta – 2 tsp.
Procedure:
- Heat a non-stick frying pan with and add the olive oil.
- Dice the carrots, onions and celery and sauté together for about 2 minutes.
- Add the tomato sauce.
- Cut the sausage into bite-size pieces and add to the pan, cook for about an hour, stirring occasionally, add some water if the sauce thickens too much.
- Cook the pasta “al dente”(b) according to package instructions with a view to finish cooking for the time that the sauce is almost ready.
- Drain and mix the pasta with the sauce for 1 minutes on low heat and serve.
- Top each serving with finely chopped parsley and freshly ground black pepper.
(a) Any kind of pasta can be used.
(b) Cooking pasta to the “al dente” stage without over-cooking requires a certain amount of practice and skill, since it has a relatively brief midway stage between the under-cooked phase, where 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.
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