Tag Archives: recipe

Video: Recipe: Fennel Salad

This is a simple recipe for something to enjoy at the end of the summer.

And here is how to prepare the fennel:

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Video: Recipe: Gennaro Contaldo: Basil Pesto

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Gennaro’s famous 2 minute pesto. Great for pasta, for a spread, or for eating straight out of the jar.

Photo: Hans, Pixelbay

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Video: Recipe: Sorted Food: Philly Cheese Steak

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The boys at Sorted Food do their own spin on a Philly Cheesesteak. I am giving them a pass on the bread because they tried to step up their game (but why did they toast the bread!?!).

I will also forgive the usage of provolone cheese, but the green peppers… no.

Photo: Bryce Edwards, Flickr

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Video: Recipe: Pasta Frittata

Gennaro Contaldo make a slightly unusual and extremely delicious pasta frittata.

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Video: Sorted Food: Indonesian Beef Rendang

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Ingredients

Paste
2 red onion
1 chunk of root ginger
4 cloves of garlic
2 red chillies
2 sticks of lemongrass
6 kaffir lime leaves
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp palm sugar
1 tsp salt
1 tsp ground turmeric
Curry
1 shot of groundnut oil
1 kg beef shin, cubed
400 ml full fat coconut milk
100 g desiccated coconut
1 cinnamon stick
1 tbsp salt
Serving
1 tbsp tamarind paste
1 bunch of fresh coriander
2 spring onions (optional garnish)
400 g Thai Fragrant Rice

Full Recipe: https://sortedfood.com/beefrendang

Photo: Riza Hugraha, Flickr

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Video: How to cut celery

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Gennaro Contaldo gives us a very simple salad and an even better trick to get the string out of celery.


Photo: Suzie’s Farm, Flickr

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Recipe: Involtini of Beef

Gennaro Contaldo doing a beef dish (similar to a braciole)

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Recipe: Sorted Food: Honeycomb Cannelloni

I have eaten quite a bit of cannelloni in my day, but never have I seen it prepared like this.

INGREDIENTS:

Filling
1/2 aubergine
1 red pepper
1 courgette
100 g ricotta cheese
50 g pecorino, grated
1 pinch of ground nutmeg

Tomato Sauce
1 red onion, chopped
2 cloves of garlic
1 carrot
1 stick of celery
1 red chilli
1 tsp dried oregano
500 ml water
1 handful of fresh basil

White sauce
100 g butter
1.5 l milk
3 bay leaves

Dish
20 dried cannelloni tubes (400g)
50 g pecorino cheese, grated
1 pinch of ground nutmeg

You can print out the full recipe right here:
https://sortedfood.com/honeycombcannelloni

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Video: Recipe: One Pot Chili

Jaime Oliver is busting out a one pot chili

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NY Times: “Add green peas to your guacamole.” Entire Internet: “F**k you.”

Note: I stole the hell out of Boing Boing’s headline…it was too good.

The New York Times suggested putting green peas in guacamole. People didn’t like it.

But then then people ate it and…meh…because peas don’t taste like anything.

Here is the recipe:
INGREDIENTS
½ pound fresh sweet peas, shucked (about 1/2 to 2/3 cup peas)
2 small jalapeños
2 tablespoons packed cilantro leaves, chopped, more for garnish
¾ teaspoon salt, more as needed
3 small ripe avocados, mashed
2 scallions, whites only, sliced as thin as possible (about 1/4 cup)
Zest of 1 lime
Juice of 1 lime, more as needed
1 tablespoon toasted sunflower seeds
Flaky sea salt, for serving
Tortilla chips, for serving
Lime wedges, for serving

PREPARATION

  1. Bring a medium pot of salted water to a boil and prepare a bowl with water and ice. Plunge peas into the boiling water and cook until al dente, about 1 minute. Drain peas and immediately transfer to the ice bath. Drain.
  2. Heat broiler to high and broil one of the jalapeños on a heatproof pan. Cook, turning occasionally, until jalapeño is completely charred. Transfer to a small bowl, cover tightly in plastic wrap and let sit for 15 minutes. When cool enough to handle, use a towel to wipe off the charred skin. Halve, seed and devein the roasted jalapeño. Then halve, seed, and mince the remaining raw jalapeño.
  3. In a blender or the bowl of a food processor, purée peas (reserving 2 tablespoons for garnish) with roasted jalapeño, minced raw jalapeño, cilantro and 1/4 teaspoon salt. Process until almost smooth but still a little chunky.
  4. In a medium bowl, combine mashed avocado, scallions, lime zest, lime juice, remaining 1/2 teaspoon salt and the pea purée. Adjust salt and lime juice as needed and garnish with fresh peas, sunflower seeds and flaky sea salt. Serve with tortilla chips and lime wedges.
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