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Saint-Jacques shells with spicy rice

Saint-Jacques shells with spicy rice

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Wash the rice and put it on the fire in a double amount of water. Boil until the water is milky (about half the recommended cooking time). Drain and add an amount of water equal to that of the rice before boiling and salt. Put it back on the fire and boil until all the water is absorbed. Wash under running water and fry for a few minutes in olive oil that has been infused for a few seconds with chili. Add pepper and salt if needed.

The shells are dried and cooled in a non-stick pan with a little oil for 2 minutes on each side. Season with salt and pepper.

Consume the shells together with the rice.

Shells with sesame and spicy sauce

  • 16 scallops saint jacques
  • 1 sliced ​​green onion
  • 2 cloves chopped garlic
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 3 teaspoons sugar
  • 1 half teaspoon cornstarch
  • 1 tablespoon sesame oil
  • 1 quarter teaspoon crushed red pepper
  • 1 teaspoon canola oil
  • 1 quarter teaspoon black pepper

Fish with rice and spicy sauce

The delicate fish fillets are placed in an aromatic liquid and served with rice and a spicy sauce, which combines fresh and spicy and & # 8222nucous & # 8221 flavors. Roasted and crunchy sesame seeds add texture to the dish.

Kitchen: Chinese
Difficulty: Easy
Amount: 2 servings
Preparation time: Ten minutes
Cooking time: 20 minutes + infusion
1 row of pangasius, about 300 g in total
600 ml water
1 star anise
3-4 slices of ginger
3-4 slices of lime
2 cloves of garlic, lightly crushed
1 tablespoon peanut oil
2 cm piece of ginger, cut into thin strands
1/2 red hot pepper, cut into thin slices
2 cloves of garlic, cut into thin slices
1 green onion, cut diagonally
1 teaspoon cane sugar (or brown sugar)
3 tablespoons soy sauce
1 tablespoon rice wine
1 tablespoon lime juice
1 teaspoon sesame oil
1 tablespoon sesame seeds
1 tablespoon freshly chopped coriander (or parsley)
fresh coriander (or parsley) for garnish
boiled rice for serving
Salt the water and bring it to the boil in a pot. Add anise, ginger, lime and garlic and simmer for 1-2 minutes. Extinguish the flame, cover the pot and let the water infuse for 30 minutes.
Place the fish for 7-8 minutes in the infused liquid, or until done.
Fry the sesame seeds dry for 30 seconds.
Meanwhile, heat the peanut oil in a pan. Add garlic, ginger and hot pepper and sauté for 2 minutes. Add soy sauce, lime juice, sugar and rice wine and cook, stirring, until the sugar dissolves. Add sesame oil, green onions and parsley and mix briefly. Take it off the fire.
Serve the fish with rice, both sprinkled with spicy sauce and sprinkled with sesame seeds. Garnish with coriander leaves.
Laying is an operation by which the delicate ingredients are cooked, which a strong boiling of the water would break. This operation takes place at 75-85 ° C, ie below the boiling water temperature. The liquid should be hot, but without boiling you will see only a few air bubbles rising to its surface.
I didn't find (again) fresh coriander, so I replaced it with parsley. It is a forced replacement, because the two herbs are not equivalent, but it works as an emergency solution.
Brown sesame oil (be careful, we are talking about a spice, not a cooking oil), soy sauce, ginger, sesame seeds and brown sugar can be found in almost all supermarkets.
Cane sugar is harder to find in stores specializing in exotic products.
Rice wine is hard to find, only in grocery stores in the Red Dragon, it can be replaced with white wine, semi-dry and fragrant.
I don't give a damn about the theory of the alleged danger posed by the consumption of pangasius. My opinion is that we are dealing with lies and exaggerations, in fact a manipulation of public opinion, intended to sabotage the sale of a tasty and cheap fish, but from an Asian country (ie non-EU), which has no resources to fight with the propaganda machine of Western countries, in favor of fish, just as tasty, but much more expensive from the EU.
If pangasius had been toxic, from the very beginning it would not have been approved for entry into the EU with all its alleged toxicity, it has been on the market for years and no one has suffered anything from eating it. I use it several times a year and I have only words of praise: it is tasty, has a very pleasant texture, and offers an excellent price-quality ratio.
However, if the idea of ​​eating pangasius bothers you, you are free to replace it with another fish with white meat. You can use trout fillets, sea bream, plaice, cod, hake, etc. or carp, salmon and other medallions. Don't forget to increase the cooking time if your pieces are thicker than 2 cm or if they have bone.

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Shell shells with shrimp and fish

Shell shells with shrimp and fish, prepared with lettuce and a mixture of frozen vegetables

1 Preheat the grill or fire source in the top of the oven to 300 ° C. Melt 1 tablespoon of butter over medium heat, place in a small bowl and mix lightly with the breadcrumbs or breadcrumbs and set aside. Peel a squash, grate it and slice it. Peel an onion and slice it.

2 Grease 4 heat-resistant forms with butter. Heat the remaining butter in a large skillet over low heat. Put the onion in butter and cook for 5 minutes, until soft. Turn up the heat and add the shells and mushrooms, letting them cook for 5 minutes.

3 Season to taste with salt and pepper, then sprinkle with flour and mix well. Add wine and water one at a time. Bring to a boil and simmer for another 2-3 minutes, stirring constantly, until the sauce thickens. Add cream, but do not boil. Take the pan off the heat.
4 The composition is divided into 4 forms. Sprinkle an even layer of cheese and breadcrumbs and bake for 1-2 minutes. keeping them at a distance of 10 cm from the heat source.

Nutritional values ​​per serving

  • calories 388
  • protein 26 g
  • carbohydrates 15g
  • fat 21 g
  • cholesterol 178 mg
  • sodium 396 mg

Ingredients for the surf and turf recipe, Saint Jacques shells and beef steak

  • For shells (surf):
  • 6 scallops / scallops
  • 1 tablespoon butter
  • 1 cup white wine
  • 1 lemon preserved in brine
  • 1 tablespoon orange jam
  • & frac12 teaspoon cayenne chilli powder
  • For beef steak (turf):
  • 2 beef medallions (500 g)
  • & frac12 teaspoon butter
  • 1 teaspoon thyme
  • A little soy sauce
  • For the natural potato garnish:
  • 500 g potatoes
  • Butter
  • Parsley

How do we prepare the surf and turf recipe, Saint Jacques shells and beef steak?

I heated butter in a small pan and browned the shells in it, on both sides.

I crushed the pickled lemon, peeled everything. I mixed it with wine, jam and chilli powder. I poured this maglavais over the fried shells. I lowered the heat and let them simmer.

I pulled the beef medallions with a batter with the snail beater, then I rubbed them with a little thyme and soy sauce. In a grill pan I heated very little butter, then I roasted the meat over high heat, measuring with a stopwatch: 30 seconds on one side, 30 seconds on the other side 2 minutes half on one side 2 minutes half on the other. No more, otherwise the steak becomes hard.

I boiled the diced potatoes and served them with butter and parsley. A good steak should not need who knows what garnishes and spices & ndash has its taste.

The average grade given by the jury for this recipe is 8.50.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Surf and turf, Saint Jacques shells and beef steak

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Italian style mussels

The expression “Italian style” is fairly vague, keeping in mind that Italy and the Italians have a multitude of styles. However, today's recipe was brought, along with the mussels, by my neighbor Emil from Moqups (click on the link to see who I'm dealing with), who goes to great lengths when it comes to researching recipes, so I'm certain that the recipe is, indeed, Italian.

Those are the mussels. Farm ones, about 2 euro and a half per kilogram at Auchan. It was a pleasant surprise that from an entire bag I threw out just two mussels.

This is Emil. He helped with the improvised panel that put the mussels in a better light.

Cleaned mussels will hardly be sold by anyone. They come with some sort of weeds strongly attached to the shell, that sometimes go inside the scallop: you can take them off rather easily by pulling the weeds in the direction of their growth, meaning towards the part that opens.

The scourer and the cold water do the rest.

Somebody asked me a while ago: “how do you know they’re fresh?”. That’s simple. Fresh mussels are alive. If they are open before you cook them and if they don’t close right after you touch them with your finger (sometimes they open even more), that means they’re dead and you don’t want to eat such a scallop. If during cooking they don’t open, throw them away, because it means they were dead before you cooked them and, again, you don’t want to have such a scallop. You can leave them in the refrigerator overnight at 4-6 degrees Celsius (for example), but don’t put them in the freezer as it will kill them and you won’t be able to use them.

For my mussels I have prepared a few cloves of garlic, which I cleaned and slightly crushed.

In a pan, I put two-three tablespoons of extra virgin olive oil. Then, I added the garlic cloves. I put the pan on low heat. A lot of people burn the garlic in oil and the results aren’t good. Here’s a trick, regardless of how experienced you are: put the oil and garlic at the same time on low heat and wait until the oil becomes really hot. When the garlic starts to change its color, the oil has plenty of flavor. You can take out the garlic or leave it in the oil if you want and add the other ingredients over it.

I added whole canned tomatoes (400-420 gr) which I crushed with a fork.

I then placed the scallops in the pan which is now on high temperature and I stirred really well. After a minute, he poured 50-60 milliliters of white wine (I had Italian wine) over the scallops. Immediately placing a lid on the pan helps. Leave the lid on for another minute.

Don’t keep the scallops on heat more than 3 minutes. If you keep them for 2 minutes and 45-50 minutes, that’s fine. Four minutes is too long, and the scallop meat, which is rather tender, will magically lessen. After removing the pan off the stove, squeeze half a lemon over the scallops and sprinkle two large handfuls of grossly chopped parsley. Stir well. The sauce and the scallops will have an incredibly fresh flavor.

The final touch: a bit of hot pepper that was dried, ground and kept in oil. Put it over the scallops and over the toasted baguette on one side. A kilogram of mussels, with the sauce that comes with them and the side bread, can feed four people at a reasonable dinner from the viewpoint of quantity. It’s not something serious if you don’t like hot peppers. However, do try to add at least a bit. If you don’t have a baguette, a few slices of bread which are thicker than usual (2 cm), toasted on one side, do a great job.

This goes well with spaghetti as well.

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The expression & # 8222 in Italian style & # 8221 is very vague, given that Italy and the Italians have many styles. However, today's recipe was brought to me, along with the mussels, by my neighbor Emil from Moqups (click on the link to see who I'm dealing with), who researches to the white canvases when it comes to recipes, and I the certainty that the recipe is Italian.

They are mussels. From the farm, about 2 euros and a half a kilogram, at Auchan. The pleasant surprise was that I threw only two shells out of a net.

He and Emil. He helped me with the makeshift blend to put the shells in a good light.

Nobody sells you clean mussels. They come with a kind of silk seriously attached to the shell, sometimes even entering the shell. It is removed quite easily, pulling the strings in the opening direction of the shell, ie towards the end that opens.

The wire washer and the cold water jet do the rest.

Someone was asking me how you know they are fresh. It's simple. Fresh mussels are alive. If they are opened before cooking and do not close immediately when you touch them with your finger (sometimes they open), it means that they are dead and you do not want to eat a shell like this. You can leave them in the fridge at 4-6 degrees in the evening until morning (for example) but do not put them in the freezer before cooking, they will die and become useless.

For my mussels I prepared a few garlic cloves, cleaned them and lightly crushed them.

I put two or three tablespoons of extra virgin olive oil in a saucepan. Then I put the garlic cloves. Then I put the pan on low heat. Many people burn garlic in oil and good things don't come out of it. A good trick no matter how experienced you are: put the oil and garlic together on low heat and be patient until the oil heats up. When the garlic starts to color slightly, the oil is quite fragrant. You can remove the garlic if you want or leave it there and put the other ingredients on it.

I put the tomatoes in a can of 400 (420?) Grams, whole. I crushed them lightly with a fork.

I then put the shells in the pan now on high heat and mixed well. After a minute I poured 50-60 milliliters of white wine (I had Italian) over the shells. If you quickly put a lid on the pan, it helps. You leave him there for a minute.

Do not keep the shells on the fire for more than three minutes. If it's two minutes and 45-50 seconds, that's fine. Four minutes is too much, the shell meat, quite fragile, will dwindle as if by magic. After removing the pan from the heat, squeeze the juice of half a lemon over the shells and add two healthy hands of chopped parsley as with the bard. Stir well. The sauce and shells will get an incredibly fresh flavor.

Final touch: a little dried hot pepper, ground and stored in oil. And over the shells, and over the fried baguette on one side only. From one kilogram of mussels, with the related sauce and the bread next to it, four people can eat well, at a reasonably reasonable dinner. If you don't like hot peppers, don't worry. However, try to put at least a little. If you don't have a baguette, a few slices of bread thicker than usual (2 cm), toasted on one side only, do a good job.

I go perfectly with spaghetti too.

Spicy fish with vegetables

Here is an Asian version of fish & # 8222en papillotte & # 8221, very fast and very simple. The fish cooked this way is delicious and full of Southeast Asian flavors: ginger, lemongrass, fish sauce, rice wine, green onions, shiitake mushrooms.

Kitchen: Radu's recipes
Difficulty: Easy
Amount: 2 servings
Preparation time: Ten minutes
Cooking time: Ten minutes
2 whole, small fish, about 300 g each, cleaned
2 tablespoons rice wine (or white wine, semi-dry)
2 tablespoons fish sauce (or light soy sauce)
2 tablespoons peanut (or sunflower) oil
2 tablespoons lime juice
2 teaspoons sesame brown oil
1 1/2 teaspoon Thai red curry paste
2 pieces of 5 cm long lemongrass (white part), lightly crushed
4 cloves of garlic, cut into thin slices
4-5 cm piece of ginger sliced ​​and cut into thin slices
a few slices of lime
3 green onions, cut into 4-5 cm long pieces, then cut into thin slices
1 medium carrot, cleaned and cut thin sticks 5 cm long
10 cm piece of cucumber, cut thin sticks 5 cm long
4 shiitake mushrooms, dried
fresh coriander threads for garnish
boiled rice for serving
Wash the fish well and wipe with a paper towel. Preheat the oven to 180 ° C. Prepare two pieces of parchment paper and two pieces of aluminum foil, of the same size. Place the sheets of paper over the metal ones. Each one sits on top of them.
Combine in a bowl the lime juice with peanut oil, sesame oil, fish sauce, curry paste and rice wine. Grease the fish inside and out with this mixture. Insert some of the lime slices into their cavities. Place over the fish and around them the vegetables, the rest of the lime slices, the ginger, the garlic, the green onion and a piece of lemongrass.
Close the packages tightly, as tightly as possible.
Place the two packages on a baking tray and transfer to the oven. Bake the fish for 10 minutes. Remove from the oven and leave for 2 minutes, then open the packages. Garnish the fish with fresh coriander leaves and serve with boiled rice.
For me, the most pleasant moment is when you open the packages and the flavors, kept inside them, simply pour out. They are strong and extremely pleasant and make, I say, the strong point of this type of preparation.

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