Tag: Glazed

Glazed Tofu – Recipe by – Italian cuisine reinvented by Gordon Ramsay

First of all, rinse the basmati rice well until the water is clear, so that it loses at least a little starch.
Put the water in a pan (double the amount of rice) and bring to the boil, then add salt and the rice, bring back to the boil, cover with a lid, reduce to a minimum and leave to cook for about 10 minutes, trying not to open the lid, then turn off and let it rest like this for a few minutes: the water should be completely absorbed.

In the meantime, lightly press the tofu blocks to release the water and pat it dry with a clean cloth, then cut it into thin slices (about 0.5 cm), then coat it in flour.

Brown the poached garlic in a non-stick pan with a little oil, then add the tofu slices and leave them to brown on both sides, then add ginger, soy sauce and half the sesame seeds.

Separately, combine the vinegar, stock cube, water and honey in a small bowl and mix to dissolve and combine.

Blend the tofu with this sauce, then leave the tofu to glaze well.

Serve by placing the rice underneath and the glazed tofu on top.

The glazed tofu is ready, all you have to do is decorate with the sesame seeds kept aside and serve it.

Recipe of pork loin glazed with rennet apple – Italian Cuisine

Ingredients

500 g 4 slices of pork loin
a rennet apple
coriander powder
mint
dry white wine
olive oil
salt
pepper

Duration: 30 min

Level: Easy

Doses: 4 people

To prepare the pork loin glazed with rennet apple, brown the slices of loin in a pan in a drizzle of hot oil; add salt, pepper, blend with a finger of white wine, then add the peeled apple reduced to thin slices, a pinch of coriander and let it simmer, covered, for about 15 ': in all it will take 20' of cooking; serve the sirloin steaks with their sauce, complemented by chopped fresh mint.

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Recipe Vegetables glazed with honey and soy sauce – Italian Cuisine

Ingredients

240 g carrots
240 g white cauliflower
150 g dishes
16 mignon turnips
3 artichokes
3 spring onions
1 red striped turnip
1 yellow turnip
soy sauce
Acacia's honey
Sesame seeds
lemon
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Easy

Dose: 6 people

Peel artichokes by eliminating the harder and more fibrous external "leaves" (they are called bracts) and leaving 2-3 cm of stem. Empty them from the internal beard (pappus) and cut them into 6 wedges each. As you clean them, immerse them in a bowl with 1/2 squeezed lemon and left in the water, to prevent them from oxidizing, becoming dark. Divide the cauliflower into tufts.
Clean the red and yellow turnips and cut them into chunks. Peel the mignon turnips too, leaving them whole, clean the dishes and cut them into pieces of 4-5 cm.
Wash the spring onions, remove the root and the top of the greenery and cut the rest into small pieces. Peel the carrots, cut them into quarters lengthwise, then into chunks.
Blanch for 2 minutes all the vegetables except the spring onion: start with cauliflower, carrots and large plates, all together; drain and spread them on a tray. Blanch the artichokes and put them back in the water and lemon. Finally, blanch the turnips and mignon turnips and also spread on the tray.
Heat 4-5 tablespoons of oil in a large pan and add the spring onion. After 1 minute, add the other vegetables and sauté them on high heat, stirring constantly, for 8-10 minutes.
Add in the last 2 minutes 1 tablespoon of honey, a drop of soy sauce and 1 tablespoon of sesame seeds. Turn off and season with salt and pepper.

To know: it is important to use, as recommended, acacia honey or honey, both with a very neutral flavor; aromatic honeys, especially chestnut, tend to change flavor when cooking, becoming unpleasant.