Today’s Brekkie: Cocktail Abalone with Asian Dressing
This is a Sydney Seafood School recipe #SydneySeafoodSchool
@seafood_school
The secret to this recipe is slicing the abalone across as thinly as possible; chilling them well in the freezer beforehand firms them up and makes this a lot easier. The other trick is to leave them in the pan for just a few seconds, any longer and they’ll be tough.
Serves 4 as an entrée or 2 for breakfast with crusty bread
Ingredients :
8 cocktail abalones, shucked and cleaned (see notes)
Peanut oil, for frying
Asian Dressing
2 tablespoons lime juice
2 teaspoons grated palm sugar
1 teaspoon sambal oelek (see notes)
1 teaspoon grated ginger
Under running water, use a small knife to scrape off the thin black coating on the base and sides of the foot. Put abalone in freezer for 30-60 minutes to firm.
Meanwhile, wash abalone shells and set aside.
Make Asian Dressing by combining all ingredients.
Slice abalone horizontally as finely as possible. Coat liberally in peanut oil so that the slices don’t stick together.
Heat a large non-stick frying pan or wok until very hot. Add abalone slices and toss quickly for about 10 seconds, to sear all sides. Scoop them out of the pan and into the dressing.
Spoon into shells, drizzle a little extra dressing over the top and serve.
Notes: Large abalone can also be prepared this way, but they should be cleaned thoroughly then placed between two freezer bags and beaten lightly with a meat mallet to tenderise, before being placed in the freezer. Sambal oelek is an Asian paste of salt and chillies, a quick way to get a chilli kick into any dish, not just Asian ones; substitute a pinch of dried chilli flakes or 1 small red chilli finely chopped if you prefer.
#abalone #asianflavours #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
Here's whetting your appetite 😊
#Repost @dour_nist
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Haft tokhm or Seven Seeds is
a tasty stew made occasionally during eids like Eid-e-Fetr. First, they sauté spices in the oil. then, wheat flour, walnuts and sugar are added. Afterwards, they pour water and wait for it to boil. Next, it’s time for the seven seeds. Seven Seeds includes: basil seed, plantain, wild basil seed, tatandari, labiate seed, lemon balm seed and alyssum seed.
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هفت تخم
جهرمی ها این خوراکی خوش مزه رو که نوعی حلوا محسوب میشه روزهای خاصی مثل عید فطر درست می کنند، اول ادویه مخصوص رو در روغن تفت میدن، آرد گندم بو داده شده و مغز گردو و شکر هم اضافه می کنند و باز تفت میدن بعد آب می ریزند، کمی که جوشید هفت تخم رو اضافه می کنند، این خوراکی سفت نیست و مثل آش توی کاسه می ریزند
هفت تخم شامل این ها میشه:
تخم ریحون سبزـ بارهنگ ـ تخم شربتی ـ تتدری ـ مروک یا مرورشک (تخم گل پشه پران ) ـ فرنجشمک ـ قدومه شیرازی
ممنون از سرکار خانم بصیری برای تهیه این خوراکی خوشمزه و میهمان شون سرکار خانم مجیدی .
. @shekofeh.bassiri .
«ایران با همه زیبائی هایش از شما دورنیست» .
با تشکر از هماهنگی سروش پرهامی عزیز و دوستان خوب جهرمی و همه همراهان
@parhami_traditional_house
@mohammad_kalavani
@hamedyabandeh61
@hamgardi
@makanchi.ir
#جهرم #خوراکی_محلی #هفت_تخم #استان_فارس #دورنیست_فارس #دورنیست #دورنیست_خوراکی_محلی #جعفر_میراشرفی
#tourismdocumentary #iran #tourism #traveler #adventure
I created this pizza at my favourite local: Cavallino Restaurant & Pizzeria @cavallino.ristorante in Terrey Hills, last night and named it: Pizza Francesco. It's scamorza, mozzarella di buffala, Italian sausage, potatoes and rosemary oil. I like it well charred, too. I'll expect to see this on the menu next time I visit 😘
#cavallino #terreyhills #pizza #pizzafrancesco #greatfood #carbfest #sydneyrestaurants
Today’s Brekkie : Franz’s Toulouse-style Sausages
By Franz Scheurer
Ingredients:
3 kg lean pork, coarsely chopped
1 kg hard back fat, chopped
200g tripe, cleaned, boiled until soft and chopped
200g Speck, cut into fine cubes
100g calf’s liver, minced
2 heads of garlic, peeled, minced
3 Spanish onions, peeled, chopped finely
1 tsp fresh thyme, de-leaved, chopped
1 tbs white sugar
1 sour apple, peeled, grated
80g salt
25ml Madeira
25ml Brandy
3 egg yolks
Sausage casings, soaked and cleaned (Hog casings 38-42mm diameter are ideal)
Spice Mix
Pound in a mortar and pestle
1 tbs white peppercorns
1 tsp black peppercorns
½ tsp black mustard seeds
½ tsp yellow mustard seeds
1 tbs allspice
1 tsp ginger powder
1 tsp freshly ground nutmeg
3 cloves
½ cm Angelica root
½ tsp juniper berries
Method:
Pound all the spices to a fine powder. Mix together the meats, add the spices and work hard like dough on a cool surface for about 40 minutes. Put the meat into a large bowl and add all the other ingredients and knead well for another 15 minutes. Cover with cling wrap and rest in the refrigerator for 1 hour. Prepare the sausage cases and using a piping bag, a hand sausage filler or a sausage machine, fill the casings with the sausage mix. Make sure you extract any air and don’t overfill or they will split during the cooking process.
Preparation
If you want to use them straight away, then gently poach the sausages in lots of salted, boiling water, remove, strain and leave to cool. Only then fry – they will burst if you don’t blanch them first.
If you want to use them 24 hours later, then there is no need to blanch (and they will taste better!)
Store in the refrigerator until ready to be barbecued or pan-fried
Served with chipotle mayo.
#toulouse #sausages #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
Today’s Brekkie: Meatball Soup
By Franz Scheurer
This is a quick and easy recipe as long as you have some meat, could be veal, beef, sheep or goat, Mince about 250g or meat (I use a knife and hand-cut it) and spice it with salt, white pepper, fine cut curly parsley, finely minced onions and crushed garlic and an egg yolk. Mix well, form balls and put them back into the fridge to rest. Take 500ml of chicken or beef stock, bring it to a simmer, check seasoning and drop in about 6 lasagne sheets, broken up into small pieces. Retrieve the meat balls and add to the soup as well. Leave to simmer till the pasta is soft and serve. #meatballs #beef #sheep #goat #pasta #lasagnesheets #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
Now this I have not tried as yet but it looks absolutely delicious!
#Repost @dour_nist
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In the southern khurasan, Qolour Polow is considered widely popular. Main ingredients: rice, toasted noodles, lentils, wheat germ, potatoes, onions, garlic snd spices.
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غلور پلو
در خیلی از غذاهای محلی و سنتی ما گوشت استفاده نمیشه و در عین حال خوشمزه و مقوی هم هستند مثلا همین غلور پلو هم خوشمزه است و هم پر مواد پروتئینی و مقوی، با این اوضاع گوشت پیشنهاد میکنم این جور غذاها رو هم امتحان کنید، بلغور گندم رو خیس می کنند، برنج و رشته پلویی رو آبکش می کنند، عدس محلی شون رو که شبیه ماشه است جدا می پزند، سیب زمینی و سیر و پیاز رو در روغن سرخ می کنند بعد همه اینها رو لایه لایه در دیگ می ریزند و دم می کنند، جای شما خالی میهمان اهالی خونگرم روستای باراز نزدیک شهر قائن در خراسان جنوبی بودیم و این غذای عالی رو تجربه کردیم
.
. «ایران با همه زیبائی هایش از شما دورنیست»
.
با تشکر از بنیاد سپهر و ناصر نوربخش عزیز ، دوستان همراه و مردم خونگرم و میهمان نواز روستای باراز
@naser.nurbakhsh
@sepehr_ngo
@akbar_dolati7
@mashanak .
#خراسان_جنوبی #قائن #باراز
#دورنیست
#دورنیست_خراسان_جنوبی
#دورنیست_غذای_محلی
#دورنیست_مردم_نگاری
#جعفر_میراشرفی
#tourismdocumentary #iran #tourism #traveler #adventure
Today’s Brekkie: Moules Marinières
Serves 6 as an entrée
This is a classic seafarer’s dish. Fishermen used to cook this for their supper on the boats. It’s easy, superb and a classic:
Ingredients:
250g golden shallots, peeled, sliced
2 cloves garlic, peeled and sliced
A few sprigs thyme
1 fresh bay leaf
6 parsley stalks
375ml dry white wine
3kg blue mussels, scrubbed, debearded
150g cold butter, diced
¾ cup finely chopped curly parsley
Crusty baguette, for serving
Method:
Place shallots, garlic, thyme, bay leaf, parsley stalks and wine in a small saucepan and bring to the boil, reduce heat and simmer for 3 minutes.
Put one-third of the wine into a wide shallow pan with a tight fitting lid over a high heat and bring to a simmer.
Add one-third of the mussels, cover with a tight-fitting lid and cook until some steam begins to escape from the rim of the pan. Shake the pan vigorously, holding the lid in place.
Remove the lid and, using tongs, quickly remove the open mussels to a large warm bowl; keep removing mussels as they open then cover the bowl with a clean tea towel.
Strain the cooking juices through a paper towel-lined sieve into a saucepan.
Repeat with remaining mussels and wine, cooking them in 2 batches.
Bring cooking juices to a boil and whisk in the butter, in three batches, to thicken the juices, then stir in the parsley.
Divide the mussels and sauce between 6 deep bowls and serve with crusty bread.
#moules #seafood #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
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