Tag: marinade

Recipe Salmon marinated in beetroot with cauliflower “mayonnaise”. – Italian cuisine reinvented by Gordon Ramsay

The Beetroot marinated salmon with cauliflower “mayonnaise”. it is a fresh and light appetizer to bring to the table in the cold season. Making this dish is quick and easy, but you will have to consider the resting times marinationat least 12 hours.

Once cleanthe salmon fillet should be spread with the beet blended, sugar and salt and left to marinate for half a day in the fridge. Once this time has elapsed, the fish should be drained from the marinade and can be served with mayonnaise cauliflower – obtained by blending the boiled vegetable with oil, salt and lemon – and with some chicory.

Also discover these recipes: Marinated salmon on croutons, Marinated salmon with oranges, Belgian endive and lychee, Marinated salmon with sugar vinaigrette, Dill marinated salmon and paprika crackers, Salad with marinated salmon, walnuts and avocado mayonnaise.

Passata

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This is a lovely thick and smooth sauce that is easily made from a glut of fresh ripe tomatoes. It’s great for pasta sauces but can also be used as a part of a marinade or to give a rich tomato flavour to curries, soups and stews. Once made, the cooled passata will keep in the fridge for 3-4 days or freeze away in smaller quantities for up to 2 months.

Makes: 1 litre
Prep time: 10 mins
Cooking time: 50 mins
Total time: 1 hr
Skill level: Easy peasy
Costs: Mid-price

That’s goodtoknow

For a richer tomato flavour add 1-2 tbsp sundried tomato paste to the pan with the vinegar and sugar.

Ingredients

1tbsp olive oil
1 onion, peeled and finely chopped
5 garlic cloves, peeled and chopped
1.5kg ripe tomatoes, roughly chopped
Few fresh basil leaves
1tbsp balsamic vinegar
2tsp caster sugar
Salt and freshly ground black pepper

Method

Heat the oil in a large deep pan and gently fry the onion and garlic for 10 mins until very soft. Transfer to a food processor or blender and process to a smooth paste.
Add the chopped tomatoes and basil to the pan and cook gently, stirring frequently, for 20-25 mins until the tomatoes are soft and pulpy. Cool for 10 mins then push through a sieve to make a smooth tomato sauce.
Return the onion paste and tomato sauce to the pan with the vinegar and sugar and simmer gently for 10-15 mins, stirring, until you have a thick passata. Season to taste with salt and freshly ground black pepper. Cool then store in clean jars or sealable containers in the fridge.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Sesame Shrimp

by Pam on October 7, 2013

I wanted to make something quick and easy using ingredients I had on hand for dinner. I found a recipe at Taste of Home^[1] that sounded perfect. I adapted the recipe a little bit by adding less sesame oil and fresh garlic. I was going to marinate the shrimp for 30 minutes but time got away from me and they marinated closer to 60 minutes. Unfortunately, that made the shrimp a touch salty, so next time I will only marinade for 20-30 minutes. Thankfully, the rice mellowed out the salty flavor and made this sesame shrimp great. I loved how simple this recipe was to make – perfect for a busy weeknight meal!

Combine the soy sauce, sesame oil, lemon juice, and garlic together in a large zip lock bag. Seal and shake to mix the marinade well. Add shrimp to the marinade then toss to coat evenly. Seal and place into the refrigerator for 20-30 minutes.

Heat the vegetable oil in a large skillet. Add the shrimp and a few spoonfuls of the marinade then cook until the shrimp turn pink, about 2-3 minutes. Serve on top of rice. Garnish with sesame seeds and green onion. Enjoy.

Print^[2]

Save^[3]

Sesame Shrimp

Yield: 4

Prep Time: 5 min.

Cook Time: 5 min.

Ingredients:

1 lb raw shrimp, peeled, deveined, and tails removed
4 tbsp soy sauce
2 tbsp sesame oil
4 tsp fresh lemon juice
2 garlic cloves, minced
1 tbsp vegetable oil
1 green onion, sliced
1 tbsp sesame seeds

Directions:

Combine the soy sauce, sesame oil, lemon juice, and garlic together in a large zip lock bag. Seal and shake to mix the marinade well. Add shrimp to the marinade then toss to coat evenly. Seal and place into the refrigerator for 20-30 minutes.

Heat the vegetable oil in a large skillet. Add the shrimp and a few spoonfuls of the marinade then cook until the shrimp turn pink, about 2-3 minutes. Serve on top of rice. Garnish with sesame seeds and green onion. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Taste of Home

References

^{^} Taste of Home (www.tasteofhome.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)