RECETTE CANARD THAI RECETTES RECIPE
Provided by: admin
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 15 minutes
|3 tablespoons oil|
|4 cups Green Beans|
|75 grams Parmesan Cheese|
|32 grams Basil|
|12 tablespoons Balsamic Vinegar|
|1 dash Pepper|
|1 dash Salt|
|2 cups Onion|
|1 cup Sliced Cucumber|
|4 tablespoons Crispy Fried Onion|
- Soak chopped onions in water: Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
- Blanch the green beans: Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp.
- Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
- Toss with red onion, balsamic, Parmesan: Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
- Chill until ready to serve. Overlap the cucumber and tomato on the side of each plate, sprinkle over the crispy fried onions.
Calories 1090 calories, CarbohydrateContent 800 grams, CholesterolContent 250 milligrams, FatContent 85 grams, FiberContent 64 grams, ProteinContent 42 grams, SaturatedFatContent 120 grams, SodiumContent 255 milligrams, SugarContent 5 grams, TransFatContent 100 grams
CHORIZO, PEPPER & PRAWN BAKE | JAMIE OLIVER RECIPES
Provided by: Jamie Oliver
Total time: 40 minutes
|3 mixed-colour peppers|
|½ a bunch of flat-leaf parsley (15g)|
|50 g higher-welfare chorizo|
|4 cloves of garlic|
|1 mug of basmati rice (300g)|
|320 g raw peeled king prawns from sustainable sources|
|extra virgin olive oil|
|4 tablespoons natural yoghurt|
- Preheat the oven to 220°C/425°F/gas 7. Cut each pepper into four rings, removing the seeds, and place directly on the bars of the oven to soften for 15 minutes. Meanwhile, finely chop the parsley, stalks and all, putting the chopped leaves aside. Finely chop the chorizo and place in a 30cm non-stick ovenproof pan on a medium-high heat with ½ a tablespoon of olive oil. Stir for 1 minute, until crisp, then peel and finely grate in the garlic, add the chopped parsley stalks, stir for another minute, then remove to a bowl, leaving the pan on the heat. Stir in 1 mug of rice and 2 mugs of boiling kettle water (600ml), season with sea salt and black pepper, nestle in the softened pepper rings, cover, and put into the oven for 15 minutes.
Add the prawns to the chorizo mixture, finely grate in all the lemon zest, squeeze in the juice of 1 lemon, then mix together. When the time’s up on the rice, remove the pan, uncover, and sprinkle over the chorizo mixture, gently poking the prawns into the rice. Return to the oven for a final 5 minutes, or until the prawns are cooked through. Drizzle over 1 tablespoon of extra virgin olive oil, and sprinkle over the reserved chopped parsley leaves. Serve with the yoghurt and the remaining zested lemon cut into wedges, for squeezing over.
Calories 466 calories, FatContent 11 g fat, SaturatedFatContent 3 g saturated fat, ProteinContent 25.6 g protein, CarbohydrateContent 70.6 g carbohydrate, SugarContent 6.8 g sugar, SodiumContent 1.4 g salt, FiberContent 3.7 g fibre