Tag: Kitchen

Steamed monkfish – Gordon Ramsay’s version

Steamed monkfish recipe from Creativa in the kitchen


Steamed monkfish recipe from Creativa in the kitchen

There steamed monkfish it is a very light second course of fish (100 grams of monkfish provide about 74 Kcal and about 12.4 grams of protein), healthy, low in fat, tasty and with a delicate flavor. A quick recipe, tasty but at the same time low in calories.

You will need a few ingredients and one steamer of whatever material you own it (bamboo, glass, etc.) and better if it is equipped with two baskets so that you can also steam vegetables at the same time, as I did with potatoes.

Read also: Monkfish with olives and capers

Difficulty: low

Cooking: 10 – 15 minutes

Preparation: 10 minutes

Flat cost: medium

Doses: 2 people

INGREDIENTS FOR 2 PEOPLE

* You can replace them with vegetables of your choice.

TOOLS USED

• pot of the diameter of the steamer,

• steamer with two bamboo baskets,

• knife with a smooth and sharp blade,

• various cutlery.

HOW TO PREPARE STEAMED TOAD TAIL

• Rinse the monkfish under running water and remove the fillets from the central spine with a knife with a smooth and sharp blade. Obtain medallions of similar size, in order to obtain the same cooking.

• Peel and wash the potatoes, cut them into medium sized cubes.

• Fill the pot with water and add a handful of coarse salt and a few pieces of lemon peel.

• Place the first basket of the steamer on the pot and pour the potato cubes inside (arrange them evenly). If you want you can slightly salt.

• Then place the second basket and place the monkfish medallions inside. If you want you can slightly salt.

• Close the basket and bring to medium heat.

Steamed monkfish recipe from Creativa in the kitchen

• Cook taking into account that it will take 10-15 minutes from boiling. The cooking time will depend on the size you give your monkfish pieces.

• As soon as everything is cooked, place on the plate, still hot and add a drizzle of olive oil. If you prefer, you can add a squeeze of lemon juice and season with salt.

Steamed monkfish recipe from Creativa in the kitchen

• You can flavor with an emulsion of olive oil, lemon juice, oregano and a pinch of salt.

• I do not recommend preparation in advance, so preserve the flavor and the freshness some fish.

• You can also serve your monkfish with steamed boiled carrots or green beans (or with other vegetables you like best).

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Salmon and Potatoes – Creative in the kitchen – Gordon Ramsay’s version

Salmon and potatoes recipe from Creativa in the kitchen


Salmon and potatoes recipe from Creativa in the kitchen

The salmon and potatoes it is an excellent and tasty second course to be prepared for dinner as well. The scent of salmon, combined with the flavors of the garden, creates a dish with a unique and overwhelming flavor.

This recipe requires no cooking experience and is easy to make. You will see, in a few minutes you will be serving a dish that everyone will appreciate!

Read also: Salmon strips marinated in the oven

Difficulty: low

Cooking: 30 minutes

Preparation: 15 minutes

Flat cost: low

Doses: 2 people

INGREDIENTS FOR 2 PEOPLE

TOOLS USED

• no stick pan,

• potato peeler,

• smooth blade knife,

• chopping board,

• various cutlery.

HOW TO PREPARE SALMON AND POTATOES

• Peel and wash the potatoes under running water, cut into coarse cubes and set aside.

• Wash the cherry tomatoes and divide them in half.

• In a pan, lightly brown the finely chopped garlic over low heat with a drizzle of olive oil and add the diced potatoes, cherry tomatoes and a pinch of coarse salt. Cook for a few minutes, until the tomatoes begin to wilt slightly. Stir often.

Salmon and potatoes recipe from Creativa in the kitchen

• Raise the heat and pour the white wine, let it evaporate. Add the vegetable cube.

Salmon and potatoes recipe from Creativa in the kitchen

• Cook for at least 15-20 minutes over medium heat, if needed sprinkle with a little water.

Salmon and potatoes recipe from Creativa in the kitchen

• In the meantime, clean, rinse under running water and cut the salmon into medium pieces.

• As soon as you notice that the potatoes are almost cooked, add the chopped salmon and capers.

Salmon and potatoes recipe from Creativa in the kitchen

• Cook for about 10 minutes or until the fish is cooked to your liking.

• For useful information on optimal cooking of salmon (regarding this recipe) read in the tips ▼ below.

• Serve and serve hot or lukewarm.

Salmon and potatoes recipe from Creativa in the kitchen

• For this recipe and for the cooking salmon, I advise you to turn each piece with a kitchen tongs, spoon or fork and not to mix everything, in this way you will avoid the salmon from falling apart.

• I recommend that you eat freshly cooked salmon and potatoes, to preserve the flavors and enjoy it to the fullest. But if you want you can prepare in advance and reheat before serving.

• It should be consumed within the day!

• You can omit adding the capers and replace it with pitted olives. I recommend, during cooking, to taste to check the amount of salt.

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How to preserve garlic, 12 useful tips – Gordon Ramsay’s version

How to preserve garlic, 12 useful tips - Creative in the kitchen


How to preserve garlic, 12 useful tips - Creative in the kitchen

L'garlic is a bulbous cultivated plant, and belongs to the family of Liliaceae. It has Asian origins and its main use is as a condiment, but it is also commonly used for therapeutic purposes due to the properties jointly attributed to it by science and popular traditions. Widely used in Italian cuisine, the characteristic smell of garlic is due to numerous organic sulfur compounds includingalliin and its derivatives, such as allicin and disulfide of diallyl.
If garlic is not well preserved it cannot be used and can easily sprout, like potatoes and onions.

How to preserve garlic in a perfect way and to make it last longer?

• First of all, when buying garlic, choose bulbs firm to the touch and without signs of germination. Avoid buying bulbs that are too dry, shriveled, soft or stored in the refrigerated counters of supermarkets.

• Eliminate i residues of soil with a dry cloth.

• The temperature ideal for storing garlic is around 12 ° C. Maximum 15 ° C.

• Arrange your garlic heads in a bag of food grade paper (such as bread) or a large mesh fabric.

• Humidity, winter frost and too much light damage garlic in both cloves and bulbs.

• If the outside temperature is hot, in summer, still avoid storing garlic in the refrigerator, but prefer a cool and dry place in the house.

• Many make the mistake of storing it in the refrigerator, the humidity of the refrigerator favors the onset of mold.

• Prefer a place that has a good air exchange.

• Do not use plastic bags or containers.

• The whole bulb keeps much longer. There duration of garlic is reduced when the bulb is divided to remove the individual cloves.

• If stored well in the pantry, a whole head of garlic can last up to 8 weeks. The individual cloves of garlic, on the other hand, last a maximum of 10 days.

• To extend the shelf life of your garlic is possible also freeze it, perhaps chopped or sliced ​​(to be easily ready for use) and placed in a food bag. The garlic frozen it can be kept in the freezer for about 6 months.

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