Seafood Chowder - Chef Marina (Ireland)

Seafood Chowder - Chef Marina (Ireland)

Ingredients:  (10 doses)

                                                                                                                                                                 Fish:

50 gr. butter                                                              4 celery stalks                     parsley                        fresh codfish

salt and pepper                                                         6 carrots                              garlic powder             smocked haddock

2 leeks - sliced                                                         1 broccoli                            chives                         fresh salmon  

1 garlic clove - finely sliced                                    1 cauliflower                                                          ??

2 little onions - finely slice                                      6 potatoes                   40 cl. creme fluide 20%

2 chicken knorr

water to (almost) cover the vegetables 

 

On a pan fry for 3 minutes the onion into the butter, add salt and pepper.

After add the leeks and the garlic.  Fry gently until the onions are softened – about 10-15 minutes.

Mix the knorr with hot water. Put the celery, carrots, cauliflower, potatoes (cutted in cubs), chives, garlic powder, and parsley into the pan and fill with the hot water (almost covering the vegetables). Let them cook for around 30 minutes. Add the broccoli and the cream.

At the end put the fish on top and let it cook.

                Delicious and ready to eat!!!

 

Atelier de Chef (Most from France)

Recette de Filet de bar rôti, purée de patates douce au gingembre et coriander (France)

(4 portions)

Ready, set...

4 Filets de bass (in Portuguese robalo)
Pesto- Basil or spinach (basilico ou espinafres), olive oil, pinion, parmesan

Mashed Patato
Sweet potato (PT- batata doce)
white potato
fresh ginger (PT-gengibre)
cilantro (PT- coentros)
Whipping cream (PT- natas)
salt
olive oil
 

 

Chop the cilantro and the ginger and reserve it.

(PT- cortar o gengibre e os coentros finamente. Ponha-os de parte).

Take the fish bones. (PT- Tirar as espinhas)

The pesto we used was made of : (FR- echalote, pistache, roquette, epinard, pignon de pin et huile d olive.)

If you want to see the recipe click here.

To see their website click here.

Indian Cooking Class - Chef Rutchira (India)

Poha (India)

It's usually served as a snack with tea or coffee.

In this special Indian cooking class,

our friend Chef Rutchira offered us a delicious Indian breakfast:

Poha and Indian Darjeeling Tea

                    Poha (flattened rice) (India)

      Ingredients:

Poha (flattened rice)

Spices

Peanuts

Green peas

Turmeric (gives the yellow color)

Oil

Til (sweet) (India)

The day of our Indian cooking class was a special day- the day for Goddess Saraswati (the God of  knowledge) also known as Basant or Vasant Panchami. The day is calculated every
year depending on the stars, moon (horoscopes).
In that day, while prying you offer a special sweet
to the  Goddess Saraswati and then you can eat.

.

Massala (Indian spicies)

For our lunch we learned and eat Dal, Chapati with Mix Vegetable
We also eat Guacamole  (recipe from my dear friend Rosa who is living in USA)

Dal (India)

boiled in a pressure cooker. 

In a pan put oil, when it is hot add the masala, chopped onion and tomato in little pieces.

Fry some minutes.  

Add the powder Arhar Dal masala and stir. We used a metal Indian hand whisk to mix.

Wash the rice (can be Basmati) and soak it in water for 50-10 minutes.
Pour the rice in water and let it cook. We used a special Indian pan (Hari) to cook the rice.
At the end drain the excess of water.

Mix Vegetables (India)

Ingredients:

Veggetables: pepper, cody flower, potato, carrot, bean

oil

Tumeric powder

salt

Coriander

Onion

Tomato - diced

Chapati(India)

Mostly served with lunch and dinner.

Ingredients:

Whole flour (atta in Indian)

Water

a pinch of salt

Mix all ingredients to make a dough.   Make small balls with the dough (with both hands), then  roll it until gets thin. 

 

Put it in a skillet pan. After a minute smear it with half spoon of clarified butter (Indian ghee)  - "normal" butter can also be used.

Then put it directly on fire (as in the picture) very fast both side. It will get puffy!

                                     

Paratha (India)

It is made  with the same dough as Chapati.

The shape can be round or triangular

It is fry with a little bit of oil and doesn't need directly fire.

Gets a golden color and usually is eaten at late breakfast at weekends or holidays.