My collection of favourite recipes..tried and tested!
U-Chen invited us to a casual dinner party at his place last week and his friend Ajlaa, prepared most if not all of the food served that evening. Among them was this really amazing chicken patties on a bed of tomato and mushroom sauce. I …
INGREDIENTS 1 can chopped tomatoes in their sauce1/4 onion, mincedA bunch of fresh coriander, choppedJalapenos or other pickled chilli as much as you like, choppedLemon juice as you likeSalt to taste DIRECTIONS Mix all the ingredients in a bowl and taste for salt. Best eaten …
INGREDIENTS
500 gms squid rings
1/2 medium sized onion, minced
6 – 7 cloves garlic, mince
3 – 4 guindilla
2/3 pack tomato paste
1 cap Sherry vinegar
2 tbsp olive oil
1/2 cup water
DIRECTIONS
Mix the tomato paste with 200 ml water. Heat 1 tbsp olive oil in a small pan and slowly fry the tomato paste until it is reduced and you can see the oil. Cover or the tomato will splatter. This should take 20 – 30 minutes on a slow fire.
In a saucepan, heat the remaining 1 tbsp of olive oil and sauté the minced onions and garlic, then cover and let it sweat on a low fire. When the onions are transparent and soft, add the guindilla and mix well. Once the tomato paste is reduced, add it to the saucepan with salt to taste and 1/2 cup water. Let simmer.
Boil some water and blanch the squid rings for exactly 45 seconds. Any more and they will become rubbery. Remove and let drain.
When the sauce is reduced, switch off the fire and add the squid rings, mixing through.
Serve hot with bread or rice.
NOTE: This sauce is pretty universal! Use this to cook clams (fry the clams first to remove all the fluid) or serve as a sauce for grilled fish or chicken.
Hubby cooked up this “new” (maybe “different” is the right word?) Bolognese sauce tonight and I asked how come he changed the recipe? His answer was, “Actually this is how the Italians make it!” Indeed it was. When we were in Rome, this was how …
