男女羞羞视频在线观看,国产精品黄色免费,麻豆91在线视频,美女被羞羞免费软件下载,国产的一级片,亚洲熟色妇,天天操夜夜摸,一区二区三区在线电影

Tapas your troubles away

(theage.com.au)
Updated: 2007-03-17 09:51
Large Medium Small

METHOD
Cut the cuttlefish into small squares. Put in a large bowl with the paprika, cumin, garlic, parsley and the 50ml of extra virgin olive oil. Mix thoroughly, cover and leave in the fridge to marinate for 2 hours.

Cover the chickpeas with plenty of cold water and cook until tender. Drain and rinse.

Heat a barbecue or grill to very hot and cook the cuttlefish on both sides until golden brown and just cooked through - about 4-5 minutes. Season with salt, remove from heat and squeeze over the lemon juice.

In a bowl combine the tomatoes, chickpeas and mint, season with salt, pepper, vinegar and 2 tablespoons of extra virgin olive oil.

To serve, make a bed of the chickpea salad on individual plates and top with the warm cuttlefish and its juices.

Serves 4

* If the cuttlefish is very small use the tentacles. If large, these can be tough, so use the body only.

Duck and olive empanadillas

INGREDIENTS
For the filling:
1 onion, chopped
4 tbsp olive oil
1 clove garlic, sliced
1 carrot, peeled and finely chopped
1 stick celery, finely chopped
salt and pepper
3 duck legs
1 cup dry sherry
2 bay leaves
1/4 cup tomato sugo (or 2 chopped tinned tomatoes)
zest of a third of an orange
100g pitted black olives, chopped

For the pastry:
1 cup plain flour
1 cup self-raising flour
1/2 cup extra virgin olive oil
1/2 cup dry sherry
2 egg yolks (to brush the pastry)

METHOD
For the filling: In a heavy-based casserole pot gently cook the onion in the olive oil until soft. Add the garlic, carrot and celery, salt and pepper, and cook for about 10 minutes until soft and golden.

Push the vegetables to the side, turn up the heat and add the duck legs. Brown the duck all over, season with salt and pepper and add the sherry, bay, tomato and zest. Turn the heat to low and cook with the lid on until the meat falls off the bone - about 90 minutes. There should be only a little liquid remaining. If the mixture is quite wet, reduce the liquid a little as this will seep through the pastry. The key is to keep the mixture moist but not wet. Allow to cool, check the seasoning and add the olives.

For the pastry: Combine all the ingredients in a bowl and mix with your hands. Bring the dough together and give a gentle knead. The dough will feel quite soft - if it is sticky, add a little more flour. Wrap the dough in plastic and refrigerate for 20 minutes before using.

To assemble: Preheat oven to 180C.

Take about 50g of pastry and using a little flour, roll into a circle 5mm thick.

Place a heaped tablespoon of mixture in the centre, brush the edge with egg-wash and fold over to enclose, pressing the ends together so you have formed a pie. Turn over onto a baking tray, brush with egg and repeat until finished.

Bake for 15 minutes or until golden brown. Serve warm.

Makes about 24

Yellowtail kingfish escabeche

INGREDIENTS
For the fish:
500g yellowtail kingfish, skin off and bloodline removed
zest of 1 lemon
1 pinch lemon thyme
1 pinch dried oregano
salt and pepper

For the escabeche:
10 shallots, peeled and finely sliced
2 garlic cloves, finely sliced
1/2 cup extra virgin olive oil
1 tbsp coriander seeds, crushed
1 tsp allspice
1 tsp cinnamon
salt and pepper
1 tsp saffron threads
1/4 cup chardonnay vinegar, or best-quality white wine vinegar
coriander, mint or parsley leaves to garnish (optional)

METHOD
Rub the fish with zest, thyme, oregano, salt and pepper. Refrigerate for at least 2 hours to marinate.

In a heavy-based pan, heat the oil on low and cook the shallots and garlic until they have just softened but not coloured. Remove from the heat and add the remaining ingredients (except the garnish).

Pat the fish dry, without rubbing off any of the seasoning.

In a hot frying pan with a little oil, sear the fish for no more than 90 seconds either side.

Place the fish in a deep dish and spoon over the warm escabeche. Cover with plastic wrap and refrigerate for 2-3 hours or until ready to serve (this can be prepared up to a day before).

To serve, allow the fish to come to room temperature, slice thinly and spoon over the escabeche and garnish.

分享按鈕
主站蜘蛛池模板: 永寿县| 潍坊市| 武平县| 新兴县| 东乡族自治县| 宝坻区| 成安县| 防城港市| 玛纳斯县| 灵川县| 芷江| 灵寿县| 祁东县| 西安市| 奉节县| 应用必备| 新民市| 怀仁县| 舒兰市| 岑巩县| 乐都县| 浏阳市| 田东县| 贵州省| 凤山市| 沧源| 乌兰浩特市| 攀枝花市| 八宿县| 分宜县| 南开区| 甘谷县| 台州市| 涞源县| 澄江县| 翼城县| 普定县| 天水市| 即墨市| 贵港市| 靖边县| 城步| 凤庆县| 独山县| 林芝县| 本溪| 富阳市| 山西省| 外汇| 雷波县| 大名县| 德庆县| 微博| 富锦市| 长兴县| 湖口县| 阜宁县| 黔江区| 宜丰县| 安福县| 海盐县| 兴海县| 马关县| 长泰县| 澜沧| 莫力| 清远市| 本溪| 宜兴市| 文化| 招远市| 商丘市| 白水县| 新竹市| 永丰县| 海口市| 宁波市| 兰溪市| 罗城| 麻城市| 舒城县| 吉木乃县|