אסאדו עם עצם צלוי בתנור

מרכיבים:

2 קילו נתח אסאדו עם עצם

1 כפית צ’ילי יבש

1 כף פלפל שחור

1 כף מלח גרוס

1/4 כוס שמן קנולה

אופן ההכנה:
מחממים היטב תנור ל220 מעלות צלסיוס.

מפזרים על הנתחים את התבלינים ומשמנים. עושים מסאז’ טוב לנתח כדי להחדיר את התבלינים.

מכניסים את הנתחים לתנור למשך 30 דקות.

מוציאים ומורידים את החום ל-150 מעלות.

מכסים את הנתח בניר אפיה ואוטמים עם יריעת כסף היטב.

מחזירים לתנור לעוד שלוש וחצי שעות.

מגישים עם רוטב צימיצורי.

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Baked Salmon

Ingredients:

Salmon
Olive oil
Lemon juice
Honey
Nana
20 cloves garlic

Method:

  1. Clean the salmon and marinate it for 6 hours (or for the night) in olive oil, lemon juice, honey and nana.
  2. Put the salmon and it’s sauce in a baking tin.
  3. Sprinkle the fish all over with finely sliced garlic.
  4. Bake for 15 minutes in a preheated oven on 200 degrees, cool and season with salt and pepper.

Chicken stew in cumin

Ingredients:

Backs / polkas of a chicken
1 chopped Onion
2 cloves of garlic
Peas
1 teaspoon sweet paprika
1 teaspoon spicy paprika
3 potato’s
1 can tomato puree
1/2 cup of water
1 teaspoon Salt
1 teaspoon cumin

Method:

  1. Heat up the oil in the pan and fry the onion and chicken till soft and golden.
  2. Add the tomato puree, the crushed garlic, the paprika, peas and the water and cook for an hour.
  3. Add Cumin, potato and salt
  4. Cook for another 40 minutes on a low light.

Chicken in honey and soy sauce

Ingredients:

Polkes of a chicken
1/4 cup of honey
1 1/2 chopped onion
Salt
Pepper
1/4 cup of water
1 tablespoon Soy source

Method:

  1. Fry the chicken in the oil until golden, take out the chicken and put it aside.
  2. Fry up the onion and return the chicken to the pan.
  3. Mix in a bowel the honey, soy sauce and the warm water and then pour the source over the chicken.
  4. Season, cover and cook till bubbly.
  5. After 20 minutes turn the chicken over and cook for another 20 minutes.

Chicken wings in barbecue sauce

Ingredients:

1 tray of chicken wings
1/3 cup of Soy sauce
7-8 tablespoons tomato ketchup / tomato puree
1/3 cup oil
1/2 glass white wine
1/2 teaspoon tobasco
2 cloves Garlic crushed

Method:

  1. Marinate the wings in all the above ingredients and leave over nigh in the fridge.
  2. Move the chicken to a casserole and sprinkle on top the sliced garlic.
  3. Grill the wings for 10-15 minutes on each side till brown.

Chicken cooked in a light tomato sauce

Ingredients:

For the Marination:
2 Liters water
1 tablespoon salt + 1 tablespoon sugar

Backs / polkas of a chicken
2 chopped Onions
3 spoons of oil
1 can of cherry tomato’s
1/2 cup of water
1 teaspoon Salt
1 teaspoon turmeric

Method:

  1. Marinate the chicken for an hour, then dry with kitchen towels to take off the excessive water.
  2. Heat up the oil in the pan and fry the onion till soft.
  3. Add the tomato’s and slightly crush them.
  4. Stir, bring to a boil then lower the light and cook covered for 10 minutes.
  5. Mix in a small bowel the seasoning and add 2 tablespoons if the tomato sauce.
  6. Add the chicken to the pan, pour over them the seasoning, and bring to a boil. Lower the light and continue cooking for 40 minutes until the liquid subsides and becomes a light tomato sauce.

Tuna latkes

Ingredients:

3 cans tuna
1/2 cup bread crumbs
1  yellow or red pepper cut into small cubes
1 tablespoon tomato puree
2 tablespoons fresh chopped parsley
1 big egg
Salt and pepper
1 teaspoon sweet paprika

Method:

  1. Preheat oven to 170 degrees. Add baking paper to a baking tin and grease it.
  2. Mix all the ingredients in a medium bowl.
  3. Make thin latkes and place them in the baking tin. Bake in the oven for 20 minutes or until they are brown.

Roast Chicken (Haim Cohen)

Ingredients:

Backs / polkes of a chicken
Onion cut in quarters
2 Tomato’s
1 tablespoon paprika
1/2 teaspoon Pepper
Salt
1/2 teaspoon turmeric
3 cloves Garlic thinly sliced
Soup powder

Method:

  1. Put the chicken, tomato’s and onion in a big pot and season.
  2. Move the chicken to a casserole and sprinkle on top the sliced garlic.
  3. Cook in the oven on 180 degrees for 35 minutes.
  4. The chicken is ready when light liquid comes out once pricked with a toothpick.

Shuarma

Ingredients:

2 kilo sliced Turkey breast
Basic marinated sauce ( 1 litre water + tablespoon sugar + tablespoon salt)
1 heaped tablespoon shuarma seasoning
3 tablespoons olive oil
1 tablespoon fat
2 onions, 1 chopped, one thinly sliced
1/2 teaspoon salt
1/2 teaspoon pepper

Method:

  1. Marinate the turkey for an hour – 2 hours. Drain and dry the pieces.
  2. Cut the turkey into thin pieces about 5 cm long.
  3. Mix well the shuarma seasoning with the olive oil, pour over the turkey, add the chopped onion and mix well so the mixture is mixed evenly well into the shuarma.
  4. Heat up a big flat frying pan and stir and fry the fat and the sliced onion. Fry till soft and light.
  5. Add the turkey, lower the flame and cover for 5 minutes. Uncover and continue to cook on a high flame while stirring for 5 additional minutes. Add salt + pepper stir and serve.

Roast Chicken Breast

Ingredients:

14 chicken schnitzels
1 teaspoon honey
1 teaspoon mustard
1/4 cup of olive oil
1/2 teaspoon salt
2 Garlic

Method:

  1. Marinate the chicken in 2 liters water + tablespoon sugar + tablespoon salt for an hour. Rinse and dry the pieces well.
  2. Mix the oil with the seasoning and rub into the Schnitzels.
  3. Fry the schnitzels on both sides for 1 1/2 minutes.