Fillet of Fish Baked in Banana Leaf

Fillet of Fish Baked in Banana Leaf SERVES 2-3

Recipe

Ingredients:

2-3 fillets salmon, red snapper, cod, or other fish, preferably fresh, but frozen will work too

1 pkg. banana leaves (if frozen, thaw for at least 1/2 hour) OR 2-4 sheets parchment paper, OR tin foil

CURRY MARINADE/SAUCE:

1 shallot

2 cloves garlic

1 thumb-size piece galangal (or ginger), sliced

2 tsp. ground coriander

handful of basil leaves

2 Tbsp. fish sauce

1/2 can good-quality coconut milk

2 kaffir lime leaves, snipped into small pieces with scissors (discard central stem)

1 fresh red chilli, sliced (seeds removed if you prefer a milder sauce)

1 tsp. chili powder

juice of 1/2 lime

Preparation:

Place all curry marinade/sauce ingredients in a food processor (or blender) and process well.
Place fish fillets in a large bowl and add 1/2 the curry marinade. Reserve the rest for later.
Slather the marinade over both sides of the fish.
Allow fish to sit in the refrigerator for 15 minutes to 30 minutes. Note: If you're pressed for time, you can cook the fish immediately, as the flavors are so strong, they will still permeate the fish sufficiently.
When fish is done marinading, spread a banana leaf approximately 1 foot square on a working surface (you will have to cut the leaf) - or the equivalent of parchment paper or tin foil. Place one fillet in the center of the leaf/paper/foil.
Fold both sides of the wrapping material over the fish, then fold both ends to create a square "packet". Turn it seam-side down to keep sides from opening (unless using foil, which will stay by itself). Do the same for the other fillets.
Place packets in a glass casserole dish or pie plate (to catch the drippings in case packets leak) and bake for 15 min. at 350 degrees, or longer depending on the thickness of the fillets.
After 15 minutes, open one of the packets. Insert a fork into the center of the fillet or steak (the thickest part) and gently pull back. If inside flesh is opaque and no longer transparent, the fish is cooked. If not, return to oven for another 5-10 minutes.
Over low heat, warm up the reserved curry sauce/marinade.
To serve the fish, scoop several spoonfuls of rice onto the side of the fish (right on the banana leaf, if using). Spoon some curry sauce (marinade) over the fish, then add a sprinkling of basil and/or coriander leaves. Serving Tips: This dish goes especially well with Easy Thai Coconut Rice. Serve with a chilled white wine or blush, or a cold lager, and enjoy this "quintessentially Thai" eating experience!

Grilled steak with herb butter and BARBECUE SAUCE

Grilled steak with herb butter 4 portions

Recipe

Ingredients

4 disc CUT steak

3 tbsp chef steak & grill oil

Salt Coarse ground black pepper

Herb butter

150 g Butter

1 garlic clove, pressed

2 tbsp chili sauce Slotts

1 tsp turmeric Chef

1 tbsp Worchester sauce

1 / 2 dl Parsley, chopped

Salt Chef's garlic pepper

Description

1.Mix the ingredients to the butter and allow to stand refrigerated at least one hours before serving. but do not forget to take out the a few moments before, so that the time to become soft. Can usefully be made in larger batches and frozen.

2. Brush steaks with steak & grill oil, seasoning with salt and coarse ground pepper. Fiesta them 2-3 minutes on each side, serve with Herb Butter and baked potatoes.

As an alternative to Herb butter can Kraft Bull's-Eye Original served.

Barbecue - BARBECUE SAUCE 4 portions

Ingredients

400 g crushed tomatoes

2 tbsp chili sauce

2 tbsp Vinegar

1 / 2 tsp salt

1 Krm black

1 tbsp unsweetened mustard

2 garlic cloves, pressed

2 teaspoons Worcestershire sauce

Description

Mix all ingredients in a saucepan. Boil the sauce on high heat about 10 minutes so that the sauce cook together.

To: grilled steaks, grilled chicken, sausage, fried spare ribs, pork chops. Ridge can also be used to pensling.

Coleslaw

Coleslaw 5 servings

Recipe

Ingredients:

7 dl shredded cabbage

1 tsp salt

1 carrot, grated on the coarse side of a GRATER

Dressing

1 tbsp dijon mustard

1 tsp cilli powder

1.5 dl mayonnaise of any variety

1 tsp fennel seeds

Do this

1. Add cabbage, the grated carrot in a stainless bowl, salt and mix thoroughly. Let it stand until the calendar has softened about 30 minutes, squeeze the liquid from the calendar.

2. Mix ingredients for dressing in a bowl. Mix in the urpressade Kalen, let like be in the refrigerator 1-2 hours before serving. Coleslaw is a distinctive accessories and perfect for grilled hamburgers instead of dressing.

HAMBURGERS 6 port

HAMBURGERS 6

Recipe

Ingredients

500 g Minced beef

2 yellow onion (grated)

2 eggs

3 tbsp breadcrumb

1 tbsp potato flour

1 tbsp liquid margarine

2 tbsp boston cucumber

2 tbsp sauce from green jalapeño

Salt & Pepper

Taco Spice

Let the debates stand in the fridge for about 30min before grilling, then drag it to the aroma from all the Spices better.

HAMBURGER bread 6 pc

What you need:

½ pkt yeast

6DL flour

2 dl milk

1 tbsp oil

1 tbsp sugar

Salt Sesame seeds

DO this: Bit down the yeast in a dough bowl, warm the milk to 37 degrees. Pour on & related to the yeast, add almost all meals, save a little to utbakning. Add oil + salt + sugar & work quickly up the dough. Allow to ferment in the bowl about 30min to double in size. Take up on breadboard and shape to the 6 round balls, flattening them to about 2 cm high rundlar, flat to slightly more around the edges so they become slightly crescent shaped. Add to plate with bakplåtspapper, brush with milk & litter over sesame seeds. Cook at a time about 10 min 250 degrees. Allow to cool on the grill & then cut them in half. Ready to be eaten!

Sticky spareribs with home fries and tomato & pineapple salsa

Recipe on Sticky spareribs with home fries and tomato & pineapple salsa 6 port

Tip!

The time may vary depending on oven. If you have a stove without heating should increase the temperature to 225-250 degrees. Griljera until glazen have been nice color and dried up a bit. Ingredients

5 kg thin ribs (fresh)

3 pc yellow bulbs

0.5 pc garlic salt whole black peppercorns Sticky BBQ glaze

2 dl light muscovado sugar

2 dl Japanese soybean

2 dl liquid honey

2 dl ketchup

2 pcs inch sized tubers fresh ginger

4 pc garlic cloves Tomato and pineapple salsa

1 pc fresh pineapple (alt. canned pineapple)

6 pc tomatoes

1 pot coriander

1 pc red chilli

2 tbsp liquid honey

3 tbsp olive oil salt black pepper from the mill Home fries

10 pc bakpotatis olive oil flake

salt

Do this

1. Sticky BBQ glaze: Mix the muscovado sugar, soy, honey and ketchup in a bowl.

2. Scale and tear ginger and garlic and mix in glazen.

3. Tomato and pineapple salsa: Skin, disc and Tern pineapples.

4. Tern tomatoes and mince coriander and chilli.

5. Seasoned with olive oil, honey, salt and pepper.

6. Home fries: Cut the potatoes with the peel of the rods to thick chips and spread on a plate.

7. Coil of olive oil, salt and mix. Toast in oven, about 30 min.

8. Sticky spareribs: Boil a large saucepan with water, clove, whole garlic cloves, salt and black peppercorns.

9. Divide the ribs in half so they fit in the pot and cook them slowly in 1.5 hours.

10. Turn oven to 200 degrees.

11. Take the meat and dry it with paper towels, put dampers on a Furnace sheet and brush with BBQ glaze (recipe below).

12. Griljera dampers in the oven, about 30 min. (Brushes like glaze one more time during griljering)

Whole fried entrecôte

Recipe on Whole fried entrecôte 8 port

Tips

Serve happy with roasted vegetables, which you fit to do when the oven is still on, and a good sauce. Use a roasting thermo m to make this recipe. Let the meat always be room temperature before it will be steak. Never refrigerator cold meat directly in the boiler / furnace! That is when it is easy to get a gray stripe around the steak surface. The temperature of the frying pan drops the speed and the meat will boil instead of fry.

Ingredients

2 kg well Morad Entrecote (room temperature)

4 cloves garlic 1 1 bunch parsley

3 sprigs rosemary

0.5 pot thyme flake

salt black pepper from the mill

Do this

1. Turn the oven at 120 degrees.

2. Chop the garlic and herbs and sprinkle on a tray, salt and pepper.

3. Rub into the meat in a little olive oil and roll it in spices.

4. Bryn meat in a frying pan with oil.

5. Put a frying thermometer in the meat and steak on a plate in the oven to an internal temperature of 58 degrees (medium / rare), 62 degrees (medium) or 72 degrees (well done). Calculate approximately 45-50 minutes.

6. Let the meat rest in 10 minutes before serving.

7. Disc meat in thin slices and season cut surface of flake salt and black pepper.

Grilled ROAST LAMB

Recipe on Grilled ROAST LAMB 8 port

Tips

When grills great ROAST LAMB must use a ball grill with a lid. It puts briquettes on the sides and roast in the middle so that it is not directly over heat. It is good to use a FUSEE the briquettes to quickly get an even and good glow. The coal will always be completely gray before we start to grill. Do not use too much briquettes when you grill steak, then grill to hot. It is important that the lamb fry slowly for a juicy profit. One can see that the dampers are open, so not too hot of the grill.

Ingredients

1 st ROAST LAMB on bone, about 3 kg

olive oil

black pepper from the mill

2 tbsp rosemary, dried

1 pc garlic

2 tbsp salt flake

Do this

1. Stick small holes in roast and packed the meat with garlic bits.

2. Crush the rosemary, garlic and salt in a mortar to a kryddpasta.

3. Rub the lamb meat with olive oil and herb pasta. Season with black pepper.

4. Stick a steak thermometer into the thickest part of meat and make sure the thermometer's temperature tip ports in the middle.

5. Add steak in the grill and grill the meat slowly until the internal temperature reaches 62 degrees. It takes about 1 hours.

6. Let the meat rest for at least 10 minutes before serving.

Grilled tuna with asian potato salad

Grilled tuna with asian potato salad 4 port

Recipe
Ingredients

600 g fresh tuna

400 g sweet potatoes

2 avocados

1 red onion

2 garlic cloves

2 pcs red chilli

50 g spinach leaves

1 tbsp ginger

3 tbsp honey

0.5 dl lime juice

2 dl olive oil salt and pepper

Do this

1. Roast potatoes with a little olive oil and garlic for about 25 minutes at 180 ° C.

2. Whisk together ginger with honey, lime and olive oil, taste with salt and pepper. Disc chilin thin.

3. Mix avocado, red onion, chilli & potato in limonetten.

4. Grill tuna medium rare or medium.

5. Serve with potato salad and spinach leaves.

Spaghetti with mussels

Spaghetti with mussels 4 port

Recipe

Ingredients

500 g spaghetti

1 kg mussels

2 dl white wine

1 red chilli

3 salad onions

1 garlic clove

salt and pepper

parsley

Do this

1. Cook the spaghetti in salted water.

2. Wash and scrub mussels. Fry mussels in a little oil in a large saucepan, pour in white wine and boil under a cover about two minutes. Stir in the mussels occasionally. Discard the mussels that do not open up the boiling. Pick the mussels and strain the broth. Disc garlic and salad onions thin and milling in a little oil. Pour on musselbuljongen and cook in under a minute. Mix finally pasta with mussels and the broth and taste with salt and pepper.