Below are some most popular Mediterranean dishes recipes:
Chicken Mediterranean – ingredients for two people:
- Plump – skin – 2 chicken breasts
- Big 1 glass of white wine dry
- The same amount of chicken broth
- 12 Olives black – faced
- 18 Capers
- 6 Cloves of garlic – skin but left everything
- Lemon 1/2 to preserved skin, cut in thin strips or grated bark of a fresh lemon
- Over 40 fresh pine
- 1/2 To pepper cut into thin strips
- 12 Sprigs of fresh rosemary – the bidding higher bit
- Of the Federal Republic of Yugoslavia extra virgin olive oil
- A teaspoon of cornflour (cornstarch) to thicken
- Salt and black pepper
How to: season chicken breasts with salt and pepper and leave to rest. Place the wine, red pepper, stock, half its Romero and the garlic in a pan and bring to a boil. Boil for about thirty minutes, reduce fluid at about half.Rosemary and discarding, add the olives, capers and preserved lemons. Thicken the sauce to the desired consistency and settle the cornmeal in a little water cold.Cook the chicken in the olive oil, skinside downwards until the skin is clear and Golden, about 7-10 minutes. Turn and cook for another 5 – 7 minutes until cooked through. Remove from pan and keep warm in the oven. Pour out most of the oil in the frying pan to the pine nuts. Stir until browned. Have the sauce dishes warmed and place the chicken on them. Garnish with toasted pine nuts.
Salmon fried bread – ingredients for 4 people:
4 Deli – boneless salmon chops – about 6ozs. each.
1 Grande orange – juice and zest.
1 Large lemon – juice and zest.
1/2 Cup (4 fl. ozs.) fish or chicken series.
Beaten 1 clove of garlic – skin-.
12 Olives black pitted and halved.
2 Teaspoons of capers Heaped .
Plain flour powder.
Corn starch to thicken the sauce (corn flour).
TBS olive oil. (2) the Federal Republic of Yugoslavia.
Salt and pepper to taste
Make the sauce by putting skin and lemon and orange juice in a saucepan with the broth and bring to a boil. Simmer gently for 10 minutes. Thicken to desired consistency with slaked corn starch a little (corn flour). Add the olives and capers and remove from heat. The flour without format with lots of salt and pepper for the season. Turn the chops of salmon in the seasoned flour is up well covered. Fry the salmon in olive oil il for about 10 minutes until that all surfaces are brown. Put the chops in a furnace under to keep warm.Then reheat the sauce and serve with rice paella, saffron and steamed broccoli.
Lasagna – ingredients for 4 people:
1 lb of ground beef
1 Large onion ?
2 cloves of garlic puree
116 oz. Tin of chopped tomatoes
2ozs. strong tomato
2 meat stock cubes
1/4 Teaspoon dried Chile powder
1 Lemon – juice and grated zest
1 Glass of red wine
1 Teaspoon each dried thyme and Marjoram
1 Tablespoon of olive oil for frying
15 Sheets on 8ozs. of lasagne
2 oz plain flour.
Part 1 milk
1/2 Meat broth cube to
1 Good pinch nut ?
Freshly grated Parmesan
crumb of fresh bread
For the Bolognese Sauce fry the onion in olive oil, five minutes, until it softens. Add the meat mixture and stir well to ensure the Elimination of all the prills, about ten minutes. When mixing meat and onions browned very well down the heat and add the garlic, stir for another five minutes add all ingredients except lemon juice and let sauce Cook outside on a low heat for 45 minutes. Remove from heat and add lemon juice. Use a slab to put the lasagna and spoon the sauce until evenly covered. Repeat until it has three layers of pasta and a layer of sauce on top, but it leaves room for the bechamel sauce. Closely covered with aluminum foil and bake in the oven for 30 minutes at 400 ° f/200. Make the bechamel sauce in a skillet melt butter, add the flour and stir until well bursted. Add the broth cube and half of the milk bit by bit stirring all the time. Then whisk in the rest of the milk and nutmeg until obtaining a smooth creamy sauce. Take the sheet outside your lasagne and put in the bechamel sauce – covered with cheese and crumbs. Return to the oven and finished on the grill until golden.
Recipe for rice – ingredients for four people:
Size of 4 chicken legs, skin and boned
200 g. / 8ozs. paella rice
Medium onion ? 1 Coarsly chopped
” 1 Red pepper cut into 1 cubes”
50 g. / 2ozs. bean
50 g. / 2ozs. pea
1/2 kg of chopped mushrooms
3 Cloves of garlic, finely chopped
A bunch of parsley
1 Liter of chicken broth
12 Threads of Saffron
2 Lemons, cut into quarters lengthwise
Extra virgin olive oil
Salt and black pepper
Fry the mushrooms of onions and red pepper with the pieces of chicken on fire – stirring often for about five minutes. Reduce to low heat and add the garlic, stir for 2 minutes. Then stir rice for a few minutes until it starts to turn opaque. Remove from heat and boil until the stock with the Saffron for about 10 minutes. Replace the bread in a fire, add half of peas, beans, and give a final stir. Let liquid reduce (not remove new)- adds the rest of the population. Cook until the rice has absorbed the bulk of the liquid, and then remove from heat. Cover the pot with a clean cloth and leave until the rice has absorbed all the liquid. Chop the parsley and sprinkle freely the paella. Serve with lemon quarters.
Roast leg of lamb – ingredients:
1 Leg of lamb about 3 pounds (boned but not rolled)
6 Sprigs of fresh rosemary or 2 teaspoons of drying ?
1 Tablespoon of EVOO (extra virgin olive oil)
4 Cloves of garlic (chopped)
2 Tablespoons coriander (chopped)
1 Red sweet Chile (chopped)
For the spicy bark
2 Teaspoons of cumin seeds
2 Tea spoons of coriander seeds
1 oz pine kernels.
Red wine sauce
pint/1 1/2 cup of broth of lamb good
pint/1 1/2 cup red wine
1 Tablespoon honey
1 Tablespoon balsamic vinegar
stacking 1 teaspoon of cornflour (cornstarch)
Rub the boneless leg of Lamb with Rosemary, garlic, coriander, chili and salt. Perfectly summarise and tie with the chain. Dry roast the pine nuts, spices and salt and about the crush in a mortar and mortar. Roll the lamb in olive oil and mix. Roast in an average hot oven to 350f. / c 175. for about 45 minutes, turn once. Add the broth and the red wine together and reduce by half in a pan and then add honey and balsamic. Thicken with corn flour (slaked on little water cold). Cut the lamb and serve with sauce.