Gourmetalia
Un blog sobre cocina, thermomix y compras en internet
By Gourmetalia
I love the sauce, and even know someone who can eat it spoon by spoon.
Ingredients:
6 chicken drumsticks, skin removed
1 soup spoon maizena
1 soup spoon cold water
½ cup white sugar
½ cup soy sauce
1 dash of squeezed lemon juice
2 garlic cloves, very finely chopped
¼ cup vinegar
Ground ginger
Ground black pepper
Over mild fire, we will melt the maizena with the water. We then just have to add all the ingredients, mixing very well. Let it boil till it thickens a little bit. If it is too liquid, you can always add some more maizena (that you have previously dissolved in water).
Pour over the chicken drumsticks and into a hot oven for about 30 minutes. You will need to take a spoon and about every 10 minutes, open the oven and cover again the drumsticks with the sauces from the oven dish, so you make sure the chicken is very well coated.
Serve with white rice
By Gourmetalia
One of those Sundays when it is raining, you are bored and you sit in front of the tv and watched absolutely everything the show…including those old movies that are very good to have a nap…I saw a cook making this dish, or rather, a similar dish, because I changed a few things.
Tramezzini is an Italian bread that you can find in some stores. It is basically a long slice of white bread with no crust. So if you cannot find it, this is what you can do: take a whole white bread loaf (sandwich bread if possible) not sliced. Remove the crust and cut lengthwise.
It is nice. It is easy, and crunchy!!!
Ingredients:
4 beef steaks (I used thick pieces from beef loin)
8 slices of bresaola or ham (whatever you have)
4 slices of foie
4 slices of tramezzini
Mustard
Sal, pepper
Put salt and pepper on the steaks and place in a hot pan to sear them.
On each tramezzini slide: spread mustard, then put 2 bresaola slices covering the bread, the slice of foie, and finally place the steak at the beginning of the slice.
Now you need to very carefully wrap the steak in the tramezzini, rolling it into the bread.
In a deep pan, heat olive oil. When it is very hot, fry the tramezzini rolls until they are crispy and golden. You need to have the oil hot, else they will be a bit “oily”.
Note: I have not used bresaola, but a Spanish cured meat that is called cecina. This meat is of very good quality and even better taste. Since I am not sure you can find it outside Spain, I have used breasola in this recipe, which is the most similar type of meat I can think about.
By Gourmetalia
Today I will tell you the secret of my homemade crunchy chicken burgers….But be aware: once you have tried it, your idea of what a chicken burger is, will dramatically change….
Ingredientes:
400 gr. raw chicken breast
1 garlic clove
Salt
Pepper
Oregano
Flour
1 egg
Corn Flakes
I use my thermomix to mince the chicken, but if you do not have one, you can just use whatever appliance you normally use to mince things.
Place the chicken in the thermomix, together with the garlic, salt, pepper and oregano. Start mincing at speed 4 and carefully increase the speed, until you see the chicken is reduced to a paste which you can easily handle.
Shape the chicken mix into burger shapes.
Take 3 plates: one with plain flour, another one with a beaten egg and the last one with corn flakes (which you have crushed a bit with your hands before putting them into the plate). I sometimes add a spoon of curry and or paprika to the flour, to add more taste, but it is up to you.
Then take your burgers, roll them first into the flour, then into the egg and finally , cover them with the corn flakes, making sure they are very well coated.
Fry them in a bit of oil or bake them in the oven. Serve them with your favourite burger toppings (salad, bacon, cheese…)
By Gourmetalia
This makes a very nice started. Great for a party since it can be prepared in advance.
Ingredients (makes 6):
1 courgette
500 gr. chicken breast
6 slices of foie
6 slices ham (I use serrano, since I live in Spain)
6 slices of goat cheese
salt
Cut the courgette lengthwise in 2 halves. With a peeler, make 12 long and thin slices. Put salt and pepper and place in a hot pan with a little bit of olive oil till they are brown.
Now you need to mince the chicken with a little bit of salt. I used the thermomix but you can use any other kitchen appliance you use to mince. It has to be very finely minced, to a paste. Make 6 portions.
Next, you take 2 slices of courgette and place them on the cooking board, forming a cross.
You now will need a small and round kitchen mold. Since I do not have any, I took a small mushroom can, opened it on both sides and …I have a mold…
Place the mold on the center of the cross formed by the courgette. Take 1 portion of chicken, put it inside the mold. Place 1 slice of foie on top of the chicken and the slice of ham over the foie. Remove the mold carefully. We wrap our little “tower” with the courgette , cover with goat cheese and place in a hot oven for 15-20 minutes.
By Gourmetalia
I normally use raw hake and prawns, because I like fish not very well done. But you can cook it before hand if you prefer.
Ingredients:
300 gr. hake
300 gr. smoked salmon
500 gr. prawns
1 box philadephia cheese or any cream cheese
Nori sheets
Brick or phillo pastry
Salt, pepper
Oil
Lemon
Persil
We start my mincing the fishes and prawns. Add salt and a bit of lemon.
Ground the fresh persil and mix it well with the cheese. Season with a bit of pepper. I sometimes mince as well a couple of prawns with the cream cheese in a blender, so it adds a bit of flavour.
Take a nori sheet and fill it with the fish mixture. Top it with the seasoned cheese we just did and wrap everything in the nori sheet, forming little packages. Then just wrap your package with brick or philo pastry.
Fry in hot oil.
By Gourmetalia
It does look like a recipe that takes a long time to make, but actually, it does not.
In some European countries it is common to cook the squid using the ink, so it comes out a dish in black sauce. Despite its appearance, it is very tasty. When I was living abroad, I used to buy the ink bags in Italian stores. I think they were called “nero di sepia”, or something like that!!.
I have also used my thermomix to cook the squid. But if you do not have own one, you can just do the process in a normal pot.
For the squid:
Ingredients:
2 onions
2 garlic cloves
50 gr. olive oil
1 chopped tomato (or ½ can of chopped tomatoes)
1 kg. squid in small pieces
2 bags squid ink (plus any ink you get from your squid, if you get any at all)
200 ml. white wine
Water
Salt, pepper, parsley
Start by chopping the onions, garlic and parsley very finely. In thermomix I used speed 4 during 8 seconds. Remove and set aside.
Place the oil in the thermomix (or a normal pot) and warm for 6 minutes, temperature varoma (high temperature on traditional cooking), speed 1.
Now you need to put back the chopped onions, garlic and parsley and cook for 10 minutes, temperature varoma (high temperature), left turn and spoon speed (for the no thermomix, the left turn and spoon, is set so the machine does not chop the ingredients, and stirs the food. So you should just cook on high fire and stir regularly).
Add the tomato and program another 10 minutes, same speed and everything.
Toss the squid in. Program 5 minutes, temperature varoma, left turn and spoon.
Mix the ink with the wine. Add it to the squid and program 30 minutes, temperature varoma, left turn and spoon. You can add a bit of water if you think you would like a bit more sauce.
When it is finished, try and season with salt and pepper.
For the tiger prawn biscuit:
Ingredients:
½ kg. prawns
1 slice of white bread, crust removed
1 dash of lime juice
Salt
All you need to do is blend all the ingredients together to a fine paste. Shape it with your hands, giving it a round shape, and fry it. It turns out moist, tender and great tasting.
For the hake:
I have used hake but you can use any white fish you like, thick pieces. I have used the loin.
4 portions of hake
Salt
Oil and lemon
You only need to grill the hake (put a bit of salt before) on a hot pan with a bit of oil so it does not stick to the pan and a dash of lemon juice.
To make the dish:
Take a big plate and put a layer of squid in ink sauce. Place the hake on it, and top with a slice of prawn bread.
The mix of flavours is very nice.
By Gourmetalia
I saw this idea in a cooking book, I adapt it a bit and the result was very nice.
Ingredients:
1 plain yoghourt
Hummus (see recipe on this site)
1 leg of lamb cut into pieces
Salt and pepper
Make hummus as in my previous recipe. You can add a bit of mint if you like it too, since it goes well with lamb.
Mix the hummus with the yoghourt (reserve a bit of hummus for the final presentation)
Season the lamb with salt and pepper, coat with the hummus mix and leave in the fridge for a minimum of 1 hour.
Warm up the oven, take the pieces of lamb from the fridge and roast till done.
Serve with some veggies and some more hummus by the side
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By Gourmetalia
I love hummus, not only as a dip but also to cook some dishes with it. This is how I make it. Might not be the original recipe but it is easy and tastes well.
Ingredients:
1 jar of cooked chickpeas
3 garlic cloves
1 soup spoon tahini
Juice of ½ lemon
Salt, pepper, ground paprika
Olive oil
Optional: ground cayenne, ground cumin
Blend the chickpeas, garlic and tahini.
Add lemon, salt and pepper and taste to see if it needs more seasoning or lemon.
Mix well, stir in the olive oil and sprinkle with paprika.
You can also add a pinch of ground cumin and if you like it a bit hot, ground cayenne
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By Gourmetalia
This is such a yummy dessert…crunchy fritters with liquid chocolate inside. Perfect to eat with a very good ice cream, or a custard cream.
Ingredients (for 20 units approximately):
250 gr. chocolate
50 gr. cream
80 gr. butter
2 foils no flavor gelatin
Flour, beaten egg, breadcrumbs
Start by melting the chocolate and butter. Warm up the cream and dissolve the gelatin inside. Once this is done, mix with the chocolate and butter. Let the mixture in the fridge for a couple of hours so it gets hard and it is easy to shape the fritters.
With your hands, take small heaps of the fritters mix and shape them into an oval shape. Coat them in flour, then into the beaten egg and finally into the breadcrumbs. They must be very well coated so you can repeat the process. Keep in the fridge till needed.
To cook them, you only need to fry them in hot vegetable oil for a few seconds until they are golden.
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By Gourmetalia
This tastes just great. Makes a wonderful entry and you can make the paste well in advance, keeping it in the fridge until you need it.
Ingredients:
1 small onion
1 garlic clove
20 black olives (no bone)
2 70gr. tins of anchovies
1 tomato
3 soup spoons concentrated tomato paste
dash of vinegar
Black pepper, oregano
Chop the onion, garlic, olives and tomato to very small pieces. I use a food processor. Pestle the anchovies with the oil from the tins in a mortar until you have a paste. Add to the mix we have just processed.
Now you need to stir in the tomato paste and the vinegar. Season with black pepper and dried oregano, and mix very well.
You can keep it in the fridge if you are not going to use it right away.
To serve it, cut slices of good bread, spread the paste on it and drizzle with olive oil. Put in a hot oven for about 15 minutes.
