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Ingredients
1500 gr. lamb leg on a piece of boned
2 tablespoons oil
1 cup breadcrumbs
1 small onion
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1 egg, beaten
1 / 2 teaspoon grated lemon peel
2 tablespoons flour
1 1 / 2 teaspoons Worcestershire sauce
2 cups chicken broth
Preparation
Heat oven to 180 º C.. To make the filling: Mix the bread crumbs, onion, parsley, egg and grated lemon rind. Fill the leg in the cavity of the bone.
Close the cavity with the same meat at the ends. Tie the meat to keep it tied the same way. Put oil on a baking tray and meat on it. between 1 1 / 4 and 1 3 / 4 hours. Remove meat from pan and let stand for 15 minutes before slicing.
To make the sauce: Place 1 / 4 of the juice resulting from the roasting tray in a bowl. Mix the flour, Worcestershire sauce and chicken broth until smooth.
Add the remaining juice from the tray and place over low heat for 3 minutes or until sauce has thickened.
Ajoarriero is one of the famous recipes in mexico country. Material from this recipe easily found everywhere.
Ajoarriero Mexico Recipe
800 g of cod
8 cloves of garlic
1 / 2 kg tomato fried home
4 nora pepper
1 dl of olive oil
200 g potatoes
1 teaspoon of chopped parsley
Preparation:
Crumbles cod and place in water for 24 hours changing it every 8 hours and saving it in the refrigerator.After this time, drain well and let drop all the water.Meanwhile, chop the garlic and potatoes very what form and you add an earthenware dish with oil. When all poached added peppers strips that were previously in soak.Leave everything to fire slow and when the ingredients are ready to take cod. Given a couple of laps, trying to not break a lot and add the tomato.Print circular movements to the pot when and have passed 10 minutes, sprinkle with chopped parsley is served at the table.
Ingredients:
Tilapia (fish Asia)
1 large onion
fresh ginger
1 eggplant
100 g green beans
100 g red pepper
400 g of coconut milk (one can)
Sunflower oil and salt
Preparation:
Chop onion and red pepper. Cut into pieces green beans and diced eggplant. Grate the ginger. in a clay pot, heat the oil. Onion and ginger. Sin cuts him put the fish and add the vegetables. When vegetables are done add a little coconut milk. Cover and cook over high heat for 20 min. After this time turn the fish and cook for 20 min.
Tuna and Vegetable Sauce
Ingredients:
* Tuna 4 slices,
* Olive oil
* A clove garlic,
* Chile peppers 1
* Chip 1,
* ½ cucumber,
* Radish ½,
* 3 tablespoons mayonnaise,
* Salt
* A little pepper,
* 1 tablespoon lemon,
* 2 tablespoons soy sauce,
* A little white wine.
Preparation:
Method: 1) Chop 1 / 2 cucumber and radish.
2) Mix 1) with 3 tablespoons of mayonnaise, a spoon of lemon and some salt and pepper.
3) Cut a potato the size of match.
4) Fry 3) with olive oil and pour a little salt and pepper chips.
5) Pour a little salt and pepper 4 slices of tuna.
6) Heat 3 tablespoons olive oil in skillet and throw a clove of garlic and pepper.
7) Bake 5) 6) a high heat and pour a little white wine 2 tablespoons soy sauce.
Put chips on plate and put in potatoes grilled tuna and vegetable sauce finally toss in tuna.
Ingredients:
125 gr. butter
1 dash bottled hot sauce, tabasco
Salt 1 pizcade
Sauce 1 cup Ketchup
500 gr. Shrimp or shrimp
1 dash lemon juice
2 cloves garlic
Preparation:
Wash the shrimp without removing the peel, drain and put in a pan with butter.
In blender put garlic and lemon juice and the mixture is poured into the shrimp and cover pan until shrimp are roses.
Put the Ketchup and chili sauce bottle to taste.
Cover and leave for 10 minutes to cook.
Serve with white rice.
Sweet and sour peppers recipe from mexico, mexico society casually consume these foods.
Sweet and sour peppers
Ingredients:
1 kg of red peppers (roasted with juice)
1 / 2 kg brown sugar
1 cup vinegar
2 teaspoons salt
Green chillies to taste
Preparation:
Roast the peppers in the usual way. Put the vinegar, sugar, salt and chiles in a large saucepan over low heat until sugar is dissolved. Add peeled and cut peppers into strips (hands) and the juice that have sprung in the oven, cast. Mix well and simmer for 1 hour and a half, stirring occasionally and it does not stick, until it has the consistency of a jam. Rectify the point of seasoning and pepper during cooking. Put into sterilized jars and water bath
Time:
3 hours 20 min
Ingredients:
- 5 small lobster tails
- 10 river shrimp
- 10 oysters
- 10 sea shrimp
- 10-ounce croaker fillet
- Shrimp broth 2
- 2 small onions
- 3 carrots
- 2 stalks of leek
- 4 lemons
- 3 stalks celery
- 1 head of garlic
- 3 tomatoes in juice
- 1 / 8 ounce white pepper
- 1 handful of cilantro
- 2 stalks celery
Preparation:
First cut vegetables into thin strips. In a soup pot, place the vegetables and broth with minced garlic, a gallon of water (20 cups) party and tomatoes to taste. When the broth starts to boil, add the lobster tails and shrimp chopped sea. The oysters and shrimp from the river into strips and finally, fish fillets or slices cut into cubes. Everything is cooked over low heat for 6 to 10 minutes, then serve with lemon and hot pepper. It could use a pilsner beer, right?
Ingredients:
6 tablespoons oil
2 cloves garlic
1 stick of celery
20 gr. onion
2 carrots
2 potatoes
3 tomatoes
Preparation:
In a casserole put oil and are added, minced, onion, celery and carrots.
Allow to cook about 15 minutes.
After this time add the peeled and chopped tomatoes and garlic finely chopped.
Add water, only to almost cover the vegetables.
Cover and cook about 10 minutes.
Then add the potatoes cut into squares and return to fire until they are soft.
Season with salt and pepper.
Seating:
4 Person’s
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Ingredients:
4 medium eggplants
1 / 2 k of tomatoes
1 onion
125 g mozzarella cheese
4 tablespoons grated Parmesan cheese
2 eggs
3 sprigs basil
4 tablespoons olive oil
Sal
Pepper
Flour
Preparation:
Salt the eggplant slices and drain.
Chop onion and tomatoes.
Cut the mozzarella.
Saute the onions.
Soon after, add the basil and tomatoes. Season.
Breading the eggplant in flour and fry.
Once fried, place as much as possible in a baking dish.
Place the mozzarella on top and tomato sauce.
Bake.
Beat eggs and pour over the aubergines.
Being back another layer of eggplant and repeat preparation.
Grate cheese on top of it.
Bake for 20 minutes.
Thai chicken salad and vegetables
chicken salad and vegetables
- 1 / 2 kilo chicken breast fillets cut enpeque; as thin strips.
- 2 stalks lemon grass sliced
- 2 tablespoons fish sauce
- 1 / 4 kilo of broccoli cut into florets
- 1 / 4 liter water
- 3 sheets of fresh ginger
- 150 grams of fresh corn
- 150 grams of pea pods topped
- 125 ml. sweet chilli sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 red pepper cut in strips
- 3 green onions cut into strips
- 2 teaspoons lime zest
- 7 grams of branches of fresh cilantro
Preparation:
Put water in a pan, lemon grass, ginger and fish sauce. to boil, reduce heat and simmer for 5 minutes. add chicken and cook for 10 minutes, drain and allow to cool, to pull the liquid oil in a pan and boil the broccoli, pea pods, corn, onion and pepper for 2 minutes. Drain and immerse in ice water and drain again. mix in a bowl of chilli sauce, lime juice, honey and zest. put vegetables and chicken in a dish, sprinkle with sauce and sprinkle over stir cilantro leaves