For 6 people: 12 shells “Saint-Jacques”, 24 large mussels, 1 celery root, 1 bunch parsley, 24 large shrimp, 3 slices pineapple, 2 pod sweet pepper, 4 tablespoons vegetable oil, 1 Kurt l-broth (see “curt Brees. “), 1 tablespoon chopped rosemary, thyme, Basil and dill, salt, black pepper;
for the tartare sauce — 1 egg, 150 g of vegetable oil, 1 coffee spoon of mustard, 1 clove of onion, 4 gherkins, 1 coffee spoon of vinegar, 2 coffee spoon of capers, 2 coffee spoons of chopped herbs (chives, chervil, tarragon), salt, black pepper.
Boil hard-boiled egg for the sauce and chill under running cold water.
Meanwhile, scrape and wash the mussels; wash the shells; wash and dry celery and parsley; celery cut into small pieces; rinse and dry shrimp.
Kurt-the broth bring to a boil, put the shrimp, boil 10 minutes on low heat, drain.
Shells to put in the same curt-broth, boil 8 min. drain.
Leave 3-4 tablespoons Kurt-broth, put in celery and parsley, bring to a boil, politipedia, boil over high heat, remove from heat, drain. Continue reading
If you love to eat out and find a dish that will decorate your Christmas table, then you’ve come to the right place, because Ilive is the continuation of the article “Top 50 dishes around the world.” Today we will introduce you to dishes and products which gained the love of people and are very popular all over the world.
25. Crab in butter, India
To get to the people taste and aesthetic pleasure, the crab will have to suffer and, as in the fairy tale “the little humpbacked Horse”, to swim in a VAT, not only with milk and water, and boiling oil. Each piece of crab is soaked with garlic-butter sauce, the aroma of Indian herbs gives a perfect flavor. But the main thing is that the crab can be eaten whole, without brushing. His armor is very delicate and creates a fantastic range of flavors.
24. Champ, Ireland
Irish national dish Champ is destroyed faster than the first pint on Friday. Oh! By the way, Champ is mashed potatoes with scallions, butter, salt and pepper. The perfect addition to any meat or fish. Or maybe meats and fish – the addition to Champa? However, in order to understand this, better check yourself, for example, in any Irish pub. Continue reading
What are the only crazy and extreme varieties of food and delicacies not eaten by people from different countries in the world. Today we want to tell you about some of them. We promise you will not soon forget about this.
Attention! The content of this article is not recommended reading especially impressionable and those who have recently had Breakfast.
A century egg is an ingredient used in Chinese cooking, added to salads and other sophisticated dishes. During its preparation the yolk of a duck, chicken or quail eggs becomes dark green or gray, acquires a creamy consistency, the smell of ammonia and sulfur. At the same time protein is usually painted in dark brown color, becomes translucent and look like jelly.
These changes occur due to the intentional increase in the pH of the eggs and moisture content of the sodium. So, according to the traditional way of cooking, first make a mixture of alkaline clay, wood ash, unslaked lime and sea salt. With rubber gloves this mass cover each egg, and then roll in the rice husk. Subsequently, these eggs will be placed in a closed cloth jars or tightly woven baskets, where they will be stored for many months, until the mass completely solidifies. When that happens, the century-old eggs will be removed from the masses, and they will be ready to eat. Continue reading