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Honey-Glazed Coquelet Stuffed with Mushrooms

Honey-Glazed Coquelet Stuffed With Mushrooms

Pair the mushrooms with chicken meat and you get a dish rich in proteins. Stuff a coquelet with a mixture of leek and mushrooms sautéed in olive oil and you get a savory and delicately meaty combination. Glaze it with a mildly hot mixture of honey and olive oil and enjoy.

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Ingredients Needed for Honey-Glazed Coquelet Stuffed With Mushrooms

4 teaspoons of olive oil
1 medium onion, diced
4 ounces of mushroom, sliced
1 small leek, chopped
2 garlic cloves, crushed
1 teaspoon cumin powder
salt
1 coquelet (about 1 pound)
2 tablespoons of honey
pepper

How to Make Honey-Glazed Coquelet Stuffed With Mushrooms

  1. Heat 3 teaspoons of olive oil in a skillet over low heat and add the onion. Cook and stir until tender.
  2. Add the mushrooms, leek, and garlic. Cook and stir until tender. Season with cumin powder and salt, stir them in and remove from heat.
  3. Stuff a coquelet chicken with this mixture, then bind with a cord and transfer to a roomy baking dish.
  4. Quickly mix the honey, the remaining teaspoon of olive oil, and some pepper into a small bowl. Coat the chicken with this glaze. Season with salt and bake for 40 minutes at 380⁰F/190⁰C.
Pork and Mushroom Pie

Pork and Mushroom Pie

Protein-rich pork and mushroom pie, anyone? Let’s enrich the ground meat-mushroom mixture with leek, make it even more hearty with eggs and give it an interesting texture with breadcrumbs. Bake for 45 minutes and your patience will be rewarded with an extra-meaty and extra-delicious treat.

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Ingredients Needed for Pork and Mushroom Pie

2 tablespoons of vegetable oil
½ medium leek, sliced
1 pound pork mince
¼ cup water
salt
pepper
4 ounces of mushrooms, diced
2 tablespoons of fresh parsley, chopped
2 eggs
2 tablespoons of breadcrumbs
7 ounces of puff pastry
egg wash (from 1 egg)

How to Make Pork and Mushroom Pie

  1. Heat 1 tablespoon of vegetable oil in a deep fry pan over low heat. Add the leek. Cook and stir until softened.
  2. Add the pork mince and turn the heat to medium. Break it into pieces. Cook and occasionally stir until browned.
  3. Add the water, season with salt and pepper and stir in. Cook for 15 minutes while occasionally stirring. Remove from heat.
  4. Heat the remaining tablespoon of oil in a saucepan over low heat. Add the mushrooms. Cook and stir until golden brown.
  5. Transfer them to the cooked mince pan. Add the parsley, eggs, and breadcrumbs. Mix all until even.
  6. Cut the pastry sheet into two equal square pieces. Line the bottom of a square 8-inch cake pan with one of them. Fill it with the pork mince mixture, then fit on top the other square of pastry.
  7. Coat with the egg wash and poke holes using a fork. Bake for 45 minutes at 360⁰F/180⁰C.
Salmon and Shrimp Casserole

Salmon and Shrimp Casserole

This seafood and vegetable casserole is ideal for the cold weather. It’s rich and nutritious but gentle on the stomach. That’s because it is packed with spinach, carrots, leek, tomatoes, and a mashed potato topping. It also includes salmon and shrimp, all with a subtle lemony touch.

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Ingredients Needed for Salmon and Shrimp Casserole

1 medium zucchini, shredded
1 chili, sliced
4 ounces of baby spinach
2 medium carrots, shredded
½ medium leek, sliced
2 ounces of cherry tomatoes, 4 tomatoes (quartered and halved)
¼ small cabbage, finely chopped
1 cup cheddar, grated
7 ounces of salmon, chopped
4 ounces of shrimp, some 9 pieces
2 teaspoons of lemon juice
salt
pepper
1 tablespoon vegetable oil
¼ cup heavy cream

How to Make Salmon and Shrimp Casserole

  1. Add the zucchini, chili, baby spinach, carrots, leek, cherry tomatoes, cabbage, cheddar, salmon, shrimp, lemon juice, and vegetable oil to a 13 x 9 x 2 inches (33 x 23 x 5 cm) baking dish.
  2. Season with salt and pepper and mix until even using a spatula.
  3. Pour the heavy cream over the mixture. Transfer the mashed potatoes to a piping bag.
  4. Top the mixture with small lumps of mashed potatoes.
  5. Bake for 30 minutes at 380⁰F/190⁰C.
Celery Root, Apple and Egg Salad

Celery Root, Apple and Egg Salad

Shredded celery root, leek, apple, and hard-boiled eggs all tossed together? You can say about this salad that is vegetarian and complete. And also, that it is not a salty one. Yes, because we give it a spike by quickly preparing a sweet and sour dressing.

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Ingredients Needed for Celery Root, Apple and Egg Salad

1 tablespoon powdered sugar
3 tablespoons of olive oil
2 tablespoons of lemon juice
1 tablespoon mustard
1 ½ cups of celery root, shredded
1 medium leek, sliced
1 small apple, sliced
2 hard-boiled eggs, quartered

How to Make Celery Root, Apple and Egg Salad

  1. Add the powdered sugar, olive oil, lemon juice, and mustard to a small bowl. Mix them until even. Set this dressing aside.
  2. Add the celery root, leek, apple, and hard boiled eggs to a bowl. Drizzle with the dressing and mix until even.
Fried Perch Fillet with Veggie Puree

Fried Perch Fillet With Veggie Puree

We have zero doubts about the health benefits of fish. We would have it on a daily basis and so should you. If you’re making this perch fillet, first rub it with Himalayan salt and pepper, then fry it together with some cherry tomatoes. Finally, let’s pair it with a smooth and healthy puree made from leek, garlic, and peas.

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Ingredients Needed for Fried Perch Fillet With Veggie Puree


Cooking the veggies:

1 teaspoon pink himalayan salt
1 tablespoon olive oil
1 leek, white part only, sliced
2 garlic cloves
1 cup frozen peas

Blending veggies:

1 tablespoon butter
1 teaspoon lime juice
1 cup vegetable stock
1 tablespoon olive oil
1 teaspoon pink himalayan salt
pepper
1 fresh mint sprig, chopped

Cooking the fish:

7 ounces of Nile perch fillet
1 tablespoon vegetable oil
pink himalayan salt
pepper
3 cherry tomatoes
1 fresh rosemary sprig
1 tablespoon red caviar for garnishing

How to Make Fried Perch Fillet With Veggie Puree

Cooking the veggies:
    Blending the veggies:
      Cooking the fish:
      1. Heat the vegetable oil in an ovenproof skillet over medium heat, add the perch fillet skin-side down, add the cherry tomatoes, and also place the rosemary sprig in there. Cook for 2-3 minutes to form a crust on the skin-side half.
      2. Transfer to the oven and bake for 20 minutes at 380⁰F/190⁰C.
      3. Serve paired with the blended vegetables and garnished with red caviar.
Pangasius Fillet with Veggies and Mashed Potatoes

Pangasius Fillet With Veggies and Mashed Potatoes

How about some pangasius fillet expertly paired with veggies and mashed potatoes? Begin by frying the fish with some heavy cream. Then fry the leek and broccoli, separately from the fish. Bring them together into the oven and bake them with some mashed potatoes. You’re gonna see just how yummy it is.

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Ingredients Needed for Pangasius Fillet With Veggies and Mashed Potatoes


Preparing the fish:

1 tablespoon vegetable oil
7 ounces of pangasius fillet, cubed
¼ cup heavy cream
1 teaspoon fish sauce
turmeric
salt

For the veggies:

vegetable oil for frying
1 leek, white-part only, sliced
6 ounces of broccoli, small florets

For the mashed potatoes:

2 potatoes, peeled and cubed
2 tablespoons of milk

How to Make Pangasius Fillet With Veggies and Mashed Potatoes

Preparing the fish:
    For the veggies:
      For the mashed potatoes:
      1. Transfer the mashed potatoes to a piping cream bag and decorate a round baking dish with it. Transfer the cooked veggies and the pangasius-heavy cream mixture. Bake for 20 minutes at 360⁰F/180⁰C.
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