Grønt Fokus

Opskrifter

 

 

I dette blogindlæg vil jeg fokusere på lækre opskrifter. Jeg vil ind omkring 5 opskrifter.

De 5 opskrifter kan gå ind og dække alle bloglæsers behov.

Der vil være fiskeretter, kødretter og vegetarretter.

 

Jeg vil komme ind på følgende

• Red Mullet with sweet chilli sauce
• White bean and vegetable soup
• Steak and spicy beef salad
• Roasted Mackerel with garlic and paprika
• Chilli marinated chicken with lime guacamole

 

 

Red Mullet with sweet chili sauce

Ingredients

• 4 red mullet fillets, about 150g each, descaled
• Olive oil, for frying
• 1 lime
• FOR THE CRUST:
• 150g skinned eanuts
• 1 tsp dried chilli flakes
• SaltSmall handful of coriander,
• leaves chopped
• 2 eggs, beaten
• Dash of fish sauce
• FOR THE SWEET CHILLI SAUCE:
• 2 red chillies, deseeded and finely chopped
• 2 garlic cloves, peeled and sliced
• Pinch of salt
• 1 tbsp caster sugar
• 2 tbsp fish sauce
• 1 tbsp rice vinegar
• 3 tbsp olive oil
• 3 spring onions, trimmed and chopped
• Handful of coriander, leaves chopped
• Juice of 1 lime

Instructions

1. First make the sweet chilli sauce. Place the chillies in a mortar with the garlic, salt and sugar. Pound until smooth. Add the fish sauce, rice vinegar and olive oil, and mix with a spoon. Stir in the spring onions, coriander leaves and lime juice. Taste and adjust the seasoning, adding more sugar if necessary. Pour into a serving bowl.
2. To make a crust for the fish, place the peanuts, chilli flakes and a good pinch of salt in a mortar. Pound until they look finely chopped but not powdered, then mix in the coriander leaves. Scatter onto a plate or into a shallow bowl, and place the beaten eggs on a separate plate or in a shallow bowl. Season the eggs with a dash of fish sauce and a pinch of salt.
3. Dip the fish skin side down into the egg. Shake off any excess egg wash, then dip into the peanut mix, coating the skin with a layer of peanuts. Repeat until all the fillets are coated on one side.
4. Add a little oil to a hot frying pan and fry the seasoned fillets over a medium heat, crust side down, for 2–3 minutes until the crust is golden and the fish half cooked. Turn and cook for further 1–2 minutes, basting as you cook. Remove from the heat and finish with a fresh squeeze of lime juice over each fillet.
5. Spoon the chilli sauce over the fish to serve.

 



 



White bean and vegetable soup

 

Ingredients

• 2 15-oz cans cannellini or white kidney beans (or 1/2 lb dried beans, soaked overnight in water), drained
• 1 Tbsp olive oil
• 1/2 large yellow onion, chopped
• 1 Tbsp chopped fresh thyme
• 2 garlic cloves, minced
• 1/8 head of green cabbage, cut into 1/2 inch pieces
• 1 cups chopped fresh tomatoes
• 2 celery stalks, cut into 1/2 inch pieces
• 1 1/2 carrots, cut into 1/2 inch pieces
• 5 cups (or more) vegetable stock or canned vegetable broth
• 1 medium potato, cut into 1/2 inch pieces
• 1/4 cup chopped fresh basil
• 1/4 head of red cabbage, cut into 1/2 inch pieces
• 2 zucchini or summer squash, cut into 1/2 inch pieces
• 2 teaspoons salt
• 1/2 cup grated Parmesan cheese
• Tabasco sauce (optional)

Method

1 Heat olive oil in a large pot over medium heat. Add onion, thyme, and garlic. Sauté 5 minutes. Add green cabbage, tomatoes, celery, and carrots. Sauté 10 minutes.
2 Add beans, 5 cups of stock, potatoes, and basil. Bring to a boil. Reduce heat, cover and simmer for one hour.
3 Add red cabbage and zucchini. Add salt. Cover and simmer until vegetables are tender, about 20 minutes longer. Stir in cheese. Sprinkle in a a dash of Tabasco hot sauce if you want to give the soup a little zip.
Serve with ground pepper and bread.


Steak and spicy beef salad

Ingredients

• 2 beef sirloin steaks, 200–250g each Olive oil frying
• 2 carrots, trimmed and peeled
• 6 radishes, trimmed and finely sliced
• 200g cherry tomatoes, sliced in half
• Bunch of mint, leaves only, shredded
• 1 small banana shallot, peeled and fine sl
• 3 spring onions, trimmed and shredded
• large cucumber, trim, peeled, seeded sliced
• 2 baby gem lettuces, shredded
• Sea salt and freshly ground black pepper
• 4 tbsp skinned peanuts, to garnish
• FOR THE THAI-STYLE DRESSING:
• 1 garlic clove, peeled and roughly chopped
• 1 red chilli, deseeded and chopped
• 2 tsp grated palm sugar or palm sugar paste
• 2–3 tbsp fish sauce, or to taste
• Juice of 1–2 limes

Instructions

1. Season the steaks generously on both sides, pushing the seasoning into the meat. Add a dash of oil to a hot pan and fry the steaks over a high heat on either side for 2–3 minutes (medium rare). Hold the fat side of the steaks against the pan to render the fat. When cooked to your liking, remove the steaks from the heat and leave to rest, pouring any cooking juices on top.
2. To make the dressing, put the garlic and chilli in a mortar with a pinch of salt and grind to a paste. Add the sugar, fish sauce and lime juice and stir with a spoon. Taste, add a little more lime juice if needed, and set aside.
3. Meanwhile, using a vegetable peeler, cut the carrots into ribbons. Place in a bowl with the radishes, tomatoes, mint, shallot, spring onions, cucumber and lettuce. Add about 4–6 tablespoons of the dressing and mix well to combine.
4. Thickly slice the steak at an angle. Toast the peanuts with a pinch of salt for a few minutes in a clean dry pan and roughly chop. Place the steak on top of the salad and scatter over the chopped peanuts. Drizzle over the remaining dressing and serve immediately.

 

Roasted Mackerel with garlic and paprika

 

 

Ingredients

• 2 garlic cloves, peeled
• 2 tsp paprika
• 1 tsp sea salt, plus more to taste
• Olive oil
• 8 mackerel fillets, skin on
• 1 pound new potatoes
• 2-3 scallions, trimmed and thinly sliced

For the vinaigrette

• Pinch of saffron
• 1 Tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1/4 cup extra virgin olive oil
• Sea salt and freshly ground black pepper

Preparation

1. Preheat the oven to 400°F.

2. Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.

3. Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.

4. Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.

5. Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.

6. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.

 

 

Chilli marinated chicken with lime guacamole

 

Ingredients

For the Marinade:

• 4 large boneless, skinless, chicken breasts
• 1 lime
• 2 Tbsp olive oil
• 2 Tbsp red wine vinegar
• 1 Tbsp clear honey
• 2 tsp cayenne pepper
• 2 cloves garlic, minced
• 1 Tbsp paprika
• 1 large red chili, diced

For the Guacamole:

• 2 ripe avacados
• 1-2 plum or roma tomatoes
• 1 small onion, chopped
• juice of 1 lime
• 2 tsp dried cilantro
• 1/2 tsp garlic salt

To serve:

• Boston butter lettuce, baby gem lettuce, or romaine
• Salt and Pepper to taste

 For the Marinade,

combine zest and juice of 1 lime, and remaining marinade ingredients minus the chicken in a bowl, stir to combine. Cut the chicken into strips or chunks (personal preference here) and combine with marinade. Let sit while making the guacamole.

 

 

For the Guacamole,

mash your avocado with a fork until only subtle chunks remain. (If you prefer your guacamole creamy, then mash it all the way.) Cut and dice your tomatoes and onions, add to mashed avocado. Mix with garlic salt, lime juice and cilantro, and set aside. 

 

 

 

 

In large frying pan, drizzle a little olive oil in the pan. Once hot, add the chicken and cook through. Add any excess marinade if the chicken starts to dry out. Once cooked through, turn off fire, and set aside. 

 

 

To serve, wash individual lettuce leaves, set on a plate, and scoop a small amount of guacamole onto the leaf. Put one or two pieces of chicken on the guacamole and enjoy! You can eat this similar to a taco or lettuce wrap, but be warned if you got REALLY excited with the guacamole like I did, you may need a napkin or 5…and a fork and knife