Ingredients
Tuna- 200 gm fillet
Black pepper- ½ cups,
Salt for taste
Method:-
Take a nice, fresh red fillet of tuna, from which the muscle has been trimmed. Sprinkle salt on the fillet and then roll it in the crushed pepper so that it’s evenly coated. In a burning hot pan, add oil, and roll the tuna in it so its ends shut up, and the outside is cooked. Remove from pan and cool, do not overcook. Slice tuna thinly and arrange on a platter. It can be served with Orange segments, Argali leaves, Quails eggs (boiled) Fresh tomato salsa.
Showing posts with label foregin dish. Show all posts
Showing posts with label foregin dish. Show all posts
Saturday, February 28, 2009
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Sunday, December 21, 2008
Chimichurri Shrimps
Pre-preparation time: 30 minutes
Marinating time: 5-6 hours
Grilling time: 15 minutes
Ingredients
Method
Add all the ingredients, except the oil and vinegar, into a large bowl and toss well. Next, add the vine gar and water. Mix well. Allow to rest for 30 minutes. Finally, add the oil and mix well. Make sure that the liquids cover the rest of the ingredients. Transfer to a non-reactive, clean bowl or jar that can be covered. Add the shrimps, mix well and place in the refrigerator to allow the flavors to blend for 5-6 hours. Remove and grill the shrimps and keep adding some marinade on top. The left over marinade has to be lightly cooked in a pan. Serve in small glasses, topped with a little cooked marinade.
Marinating time: 5-6 hours
Grilling time: 15 minutes
Ingredients
- Shrimps- 1kg medium size, peel and de-veined
- Marinade
- Olive oil- 90gm extra virgin
- Red wine vinegar- 45 gm
- Water -45gm
- Parsley- 20gm flat leaf, chopped
- Onion -75gm finely chopped
- Garlic 4-5 cloves,
- Minced I Red bell peppers- 50gm finely chopped
- Tomato- 75gm finely chopped
- Paprika- l table spoon
- Cassia leaf - no ground I Salt
- Black pepper- tbsp I
- I Chili lisp powder-1 tsp
Method
Add all the ingredients, except the oil and vinegar, into a large bowl and toss well. Next, add the vine gar and water. Mix well. Allow to rest for 30 minutes. Finally, add the oil and mix well. Make sure that the liquids cover the rest of the ingredients. Transfer to a non-reactive, clean bowl or jar that can be covered. Add the shrimps, mix well and place in the refrigerator to allow the flavors to blend for 5-6 hours. Remove and grill the shrimps and keep adding some marinade on top. The left over marinade has to be lightly cooked in a pan. Serve in small glasses, topped with a little cooked marinade.
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