my recipes

I love cooking, but recently I haven’t try many new recipes, so I hope this is going to push me to start trying harder from now on. I promise I’ll cook something new each week and post it here for you to have a go!

Cod Gallician Style
(2 servings)

Wine: a fruity white very chill
My recomendation: Viña Esmeralda

Ingridients
– 3 cloves of garlic
– 6 cod medallions
– 1 tea spoon of sweet red peper
– 2 table spoons of parsley
– 1 and a half cups of fish stok
– 1 cup of white wine
– oil
– salt
– 2 table spoon of breadcrums

Preparation

1) Cover with oil the bottom of a saucepan and fry the garlic cut in slides till brown.

2) Then add the parsley and the breadcrums and stir.

3) Add now the sweet red peper, the white wine and the fish stock. Leave this cooking for 10 min.

4) Add the cod alredy salted and let it cook for 10 min.

**you can also add cockles, prawns and mussels at this point. If you do you have to cover it for 2 min to let them open, othewise leave it open.

My contribution to the recipe: add some chilly (or cayena in Spanish cooking!)

Serve it on its one as a main course. Very good with chips and steam vegetables.

Enjoy!!

Escalivada
(several servings)

Wine: gentele red
My recomendation: Merlot

Ingridients
– 2 large red pepers
– 2 large aubergines
– 3 cloves of garlic
– salt
– oil

Preparation
1) Oven at 200ºc
2) Set the whole red pepers and the aubergines on an oven tray and cover them with some foil
3) Let them get soft (so around 1h 30 min or 2 h)
4) Take them out and, before they cold down, peal the vegetables and take the seeds out, cut them in strings alongside and place them on a deep tray
5) Add oil to cover them (not a soup…just to keep them moist), salt to taste and the cloves of garlic finely choped.
6) ready to eat as a starter with some toast, as a side dish with red meat or add it to a pasta mixture…mmmmm…deliciosooooooooooo (by the way, this is a catalan recipe…juts in case you are in favour of the “Boicot”…remember, don’t try it, it can harm you!)

Lemon Chicken
(4 people)

Wine: red with a strong flavour but not dry
My recomendation: Priorat

Ingredients
– 4 chicken breast
– 2 lemons
– Bread crumbs
– 2 eggs
– oil
– salt
1* Optional seasoning: garlic, chili, parsley (any herbs you may have)…
2* Optional sauces: sweet chili sauce, ketchup, tartar sauce….anything you like, but my favourite is the sweet chili sauce!

Preparation
1)Cut the chicken breast into thin strings (like fish fingers)
2)Place them in a bowl with the juice (freshly made) of the 2 lemons. Is here where you use your imagination…or your resources (meaning: “whatever you can find around”)…and add to the mixture any flavors (I recommend something like: chili, garlic, ginger…you know which sort of thing I mean!)
3)Leave the chicken in the juice for at least 30 min in the fridge. The lemon taste will be stronger the longer you leave it.
4)While you are waiting put some bread crumbs in a bowl and whip 2 eggs on another.
5)Then take the pieces of chicken dip them in the egg and then in the bread crumbs.
6) Fry the chicken in olive oil, 2 min each side (till brown).
7)Serve the chicken with some green salad (I recommend: greek salad) and with a dipping sauce (I recommend: sweet chili sauce!)
MMMMMMMMMM…this is not just food,…this is the wonderful Gemma’s recipes…hehehejeje… I meant, Enjoy!

Coming soon!
– Chicken casserole
– Paella
– Spanish omelette
– Tomato pisto
– Courgette pisto

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