chopped scallions – Chef Benny Doro https://vault.bennydoro.com/time-machine/tm-002/chef Benny Doro Network Fri, 02 Feb 2018 05:55:03 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.2 https://vault.bennydoro.com/time-machine/tm-002/chef/wp-content/uploads/sites/3/2017/12/avatar-01.png chopped scallions – Chef Benny Doro https://vault.bennydoro.com/time-machine/tm-002/chef 32 32 Kobe Beef Tartar https://vault.bennydoro.com/time-machine/tm-002/chef/recipe/kobe-beef-tartar/ https://vault.bennydoro.com/time-machine/tm-002/chef/recipe/kobe-beef-tartar/#respond Fri, 17 Jul 2015 21:28:07 +0000 http://local.neptune:8888/?post_type=osetin_recipe&p=181 Read More]]> Start by combining the capers, mustard, garlic, salt, Worcestershire sauce and olive oil in a bowl and using a spoon mash it into a paste. Now add the spicy mayo and the scallion followed by the ground Kobe beef.

Mix well together and taste for seasoning. Now you can mold this into a circle free form or use a mold like I did. I formed the meat in the square molds, I topped one with the Tobiko and one with the chopped chives. I used two pocky poles to secure the two sections together and placed some micro greens in like a zen garden. I finished with the bruschetta and some big fat finishing oil! Man, this was so gooood!

Enjoy Kids!

Step by step in photos here >

Click here to bookmark this

Bookmarked By

]]> https://vault.bennydoro.com/time-machine/tm-002/chef/recipe/kobe-beef-tartar/feed/ 0 Cod in coconut curry with sweet potato https://vault.bennydoro.com/time-machine/tm-002/chef/recipe/cod-in-coconut-curry-with-sweet-potato/ Fri, 02 Sep 2011 20:54:00 +0000 http://local.neptune:8888/?post_type=osetin_recipe&p=202

Cod in coconut curry with sweet potato

On 19/02/2011 (Saturday) at 8:54 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/6jh7ksj
LoadingSave to RecipeBox

Details

  • Prep Time:
    12 min
  • Cook Time:
    15 min
  • Ready Time:
    27 min

Servings

2 servings

Ingredients

  • 6-8oz piece of cod or your favorite white fish
  • 2 tablespoons Madras curry powder
  • Canola Oil
  • Kosher Salt
  • One scallion chopped
  • Two gloves of garlic chopped
  • One knob of fresh ginger chopped
  • ¼ cup golden raisons
  • Juice of one lime
  • ½ cup chicken stock
  • 1 cup coconut milk
  • One sweet potato peeled, cut into cubes and roasted with kosher salt and canola oil @ 450 degrees until tender and a little color on them.

Directions

Start by roasting the sweet potatoes at 450 degrees until just getting caramelized  and set aside.

Now in a hot pan add the canola oil, shallots, ginger, garlic,  curry powder, salt and begin to sweat these ingredients. Once they are soft and starting to get a little light color on them add the chicken stock bring to a simmer now add the coconut milk and juice of one lime. Bring to a simmer again and let cook for about 20 min.

Now take a sieve or a fine mesh strainer and pour this through it into a new pan.
Now it’s time to add the fish, bring to a simmer again and add your fish if more than one piece make sure not to crowd them in the pan. Now add the golden raisins and cook on the one side for about ten min then turn over to finish making sure to baste the fish with the sauce as its cooking for another 5-7 min or so.

Now to plate take the fish out and put it in the center of a plate, pour the sauce around so it just covering the bottom of the plate. Add the warm sweet potatoes around the fish and finish with some chervil or a fresh herb of your choice.

You can serve this with some basmati rice and nann bread.

Happy Cooking!

Benny

Step by step in photos here >>



About Benny
Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

Click here to bookmark this

Bookmarked By

]]>