Posts in : Ingredients garlic

• 

  Omurice

  
  
  • Posted by elimam
  • No comments yet
  • in Uncategorized
  
  
  
  

  Print Recipe

  
  Omurice
  

  

  Course

  ご飯

  Cuisine

  Japanese

  Prep Time

  35 minutes

  Servings

  
  Ingredients

  • 3 eggs L size
  • 1/4 cup Heavy Cream
  • 1/4 teaspoon salt
  • 3 teaspoons Extra Virgin Olive Oil
  • 1/2 onion diced
  • 1/3 carrot peeled
  • 160g garlic minced
  • cooked Chiken
  • 260g cooked rice
  • 3 tablespoons ketchup

  Course ご飯 Cuisine Japanese Prep Time 35 minutes Servings Ingredients 3 eggs L size 1/4 cup Heavy Cream 1/4 teaspoon salt 3 teaspoons Extra Virgin Olive Oil 1/2 onion diced 1/3 carrot peeled 160g garlic minced cooked Chiken 260g cooked rice 3 tablespoons ketchup

  
  Instructions

  1. Add the eggs, cream and salt to a bowl and beat until the whites and yolks are well combined.

  2. Add the LovOlio Extra Virgin Olive oil to a nonstick frying pan, then add the onions, carrots and garlic.

  3. Sauté over medium heat until the carrots are tender. Turn the heat up to high, add the chicken and continue sautéing until the chicken has warmed up.

  4. Add the rice to the pan, and use a spatula to break up the clumps and combine evenly.

  5. Add the ketchup and stir-fry until everything is well combined.

  6. Taste the rice and season with salt and pepper to taste. Mound the rice on a plate, then put the pan back on the heat.

  7. Pour the egg mixture into the pan. Use a spatula to gently stir up the curds a few times, but stop stirring just before there isn't enough liquid left to spread out across the pan. Cover the pan with a lid and turn down the heat to medium low. The eggs are done when they aren't runny anymore, but the top surface still appears wet.

  8. If you use a glass lid, the egg should be done when the glass is hot to the touch. Slide the egg out of the pan and onto the rice. Garnish with ketchup and parsley to serve.

  
  Share this Recipe

  View more
• 

  Chunky white fish with garlic, lemon and olive oil

  
  
  • Posted by elimam
  • Comments Off on Chunky white fish with garlic, lemon and olive oil
  • in Uncategorized
  
  
  Print Recipe

  Chunky white fish with garlic, lemon and olive oil

  

  Prep Time

  20 minutes

  Cook Time

  25 minutes

  Servings

  people

  Ingredients

  • 225g baby new potatoes
  • 1 handful flat leaf parsley
  • 2 cloves garlic peeled and sliced
  • 1 zest and juice of a lemon
  • 7 tablespoons Extra Virgin Olive Oil
  • 4 (175g) steaks hake
  • salt and white pepper freshly grounded

  Prep Time 20 minutes Cook Time 25 minutes Servings people Ingredients 225g baby new potatoes 1 handful flat leaf parsley 2 cloves garlic peeled and sliced 1 zest and juice of a lemon 7 tablespoons Extra Virgin Olive Oil 4 (175g) steaks hake salt and white pepper freshly grounded

  Instructions

  1. Cook potatoes in lightly salted boiling water until just tender. Drain, and when cool enough to handle, peel off skins with your fingers. Reserve potatoes in the pan with a clean t-towel tucked over to keep them warm.
  2. At the same time, make the extra virgin olive oil dressing for the fish. Chop parsley, garlic and lemon zest together. Transfer to a small bowl and stir in 3 tablespoons extra virgin olive oil and lemon juice. Reserve
  3. Add 2 tablespoons extra virgin olive oil to a hot pan. Season fish on both sides with salt and pepper, then fry fish steaks skin side down until you can see the fish is cooked half way up the side of the flesh. Turn over and cook the other side - so cooked levels just meet.
  4. Transfer to serving plates flesh side up. Spoon parsley and extra virgin olive oil dressing along the length of each steak. Add a few new potatoes lightly trickled with 1 tablespoon extra virgin olive oil and a mixed frilly leaf salad, also lightly dressed with remaining extra virgin olive oil and lemon juice.

  Share this Recipe
  View more