Tag: pistachios

Baked herring fillets with chopped pistachios – Gordon Ramsay’s version

Baked herring fillets with chopped pistachios


THE Baked herring fillets with chopped pistachios they are very tasty and healthy fillets of blue fish that do not require large seasonings. Given their strong taste. In this recipe i fish fillets are enriched and sweetened, with chopped pistachios that give a very pleasant note.

Herring as we know is a blue fish which lives in the cold seas of the North Atlantic and Northern Europe. In Italy there is not a large consumption of herring and to think that instead it is a very cheap and very healthy fish! Herring contains a good percentage of polyunsaturated fats, including omega 3, benefits for the heart.

In northern countries, for example in Holland, it is traditional to eat raw new herring, seasoned only with onion, in the traditional way, taken with two fingers by the tail and eaten in a couple of bites.

To keep it, it is put salted and smoked. Smoked herring also contains a good source of omega 3, although it must be borne in mind that it is not advisable to often take such a sodium-rich food. You must first desalt them with a very simple method.

Let's see immediately how to prepare our fillets.

Baked herring fillets with chopped pistachios

Ingredients

  • 5 fresh herring fillets
  • bread crumbs
  • 2 tablespoons of chopped pistachios
  • a splash of lemon juice
  • thyme
  • salt
  • pepper
  • Cherry tomatoes

Preparation

Take a baking sheet and line it with non-stick paper.

Arrange the herring fillets open and sprinkled with lemon juice. In the fish market you can find the fillets already cleaned and opened.

In a bowl mix 3-4 tablespoons of breadcrumbs, fresh thyme, a tablespoon of oil, a pinch of salt and pepper. Stir and distribute the mixture over the fish fillets, pressing to make the breadcrumbs adhere.

Finally spread over the chopped pistachios. Add some datterini tomatoes divided in half here and there and bake at 180 degrees for about 20 minutes.

Be careful that they do not dry out too much.

There is no need to add additional oil as herring is already a fatty fish.

When cooked in the oven, the chopped pistachios will become crunchy and will be delicious.

Enjoy your meal!

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Roasted Purple Carrots with Cilantro Yoghurt and Pistachios by Gordon Ramsay

Roasted Purple Carrots with Cilantro Yoghurt and Pistachios



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

I love how coriander, garlic, chilli pepper and roasted pistachios add aroma, texture and flavour to this otherwise simple roasted vegetable recipe. The combination of tangy Greek yoghurt and sweet carrot is just perfect. It makes a feast of a light lunch or if you are looking for a more substantial meal, toss it with some whole grains or grilled meat. It is simple to make, and you can use other root vegetables too, like parsnips, rutabagas or beets. It would be great to sprinkle some dukkah (a Middle Eastern spice blend made with toasted nuts, seeds and fragrant spices) over too.

Cilantro Yoghurt
  • 750 g Purple carrots, halved lengthwise if large
  • 3 tbsp Olive oil
  • 4-5 Garlic cloves, peeled and crushed
  • 3 Thyme sprigs
  • 1/2 tsp Coriander powder
  • Salt and black pepper
  • 2 tbsp Toasted unsalted pistachios, chopped
  • 1/3 tsp Chilli pepper flakes
  • Cilantro leaves and thyme
  • 250 g 10% Greek yoghurt
  • 1 tbsp Cilantro leaves, chopped
  • Juice of 1/2 lemon
  • Salt
  1. Preheat oven to 200C/400F. Place carrots, garlic and thyme on a baking tray. Drizzle with 2 tablespoons olive oil and season with coriander, salt and pepper. Toss to coat. Roast until the carrots are tender, about 30 minutes.
  2. In a medium bowl, whisk together the Greek yoghurt, chopped cilantro, and lemon juice. Stir well to combine and add salt to taste.
  3. Spread the prepared yoghurt on a platter and arrange roasted carrots on top. Scatter chopped pistachios, chilli pepper flakes and fresh herbs on top, and finish with a squeeze of lemon juice.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Whole Grain Pasta with Pistachio Pesto

This is my kind of pasta.  If I were living all alone I’d eat like this every day.

For the easy pesto I used unsalted, roasted in the shell pistachios, garlic, parsley, salt, lots of fresh cracked black pepper, and good Parmesan cheese.  You could also use pecorino or romano if you want.  The nutty pesto gets tossed into pasta with olive oil, lemon juice and zest.

 
 It’s very very satisfying and delicious. I’ve done a few other nut pestos and sauces that I’ve loved equally as well—my Sun Dried Tomato and Almond PestoPasta with Walnut Sauce. and my Pasta with Roasted Pine Nuts.  I’ve had such success with these recipes that I’m always on the hunt for new ideas.  This latest is a winner too.

 Whole Grain Pasta with Pistachio Pesto
2 dinner sized or 4 side sized portions
1 cup roasted unsalted pistachio nuts (buy them in their shell, if possible)
1 clove garlic, crushed
1 fistful of fresh parsley leaves
1/3 cup grated good quality Parmesan cheese (Parmigiano Reggiano)
a pinch of sea salt
as much fresh cracked black pepper as you can stand
6 oz whole grain pasta
1/4 cup extra virgin olive oil
zest of 1 large lemon
a squeeze of lemon juice (don’t overdo it)
parsley and chopped pistachios for garnish

  • Put the first 6 items into the bowl of a food processor.  Pulse until the nuts are finely ground, but there is still some texture to them. 
  • Cook the pasta in lots of salted water until is is just al dente.
  • Drain it but don’t drain every last drop of water off of the pasta, leave it dripping wet.  Reserve a little on the side)  Add the oil  to the pasta and toss well.  Grate in the zest of the lemon, and add a squeeze of the juice.  Toss the pasta with 3/4 cup of your pistachio pesto. (You will have some leftover for another batch of pasta, keep it covered in the refrigerator until needed)  If your pasta seems a bit too dry, add in a little extra oil or a little extra pasta water.  Don’t overdo either.  Check the seasonings, if you cooked your pasta in nicely salted water it shouldn’t need more.
  • Serve immediately with some extra parsley and chopped pistachios as garnish. 

Notes:  This recipe makes double the pesto that you’ll need.  Save the extra for another day.  I find that pestos are difficult to serve in large quantities; it’s hard to toss an entire pound of pasta with pesto efficiently.  If you want to double the recipe, I would recommend dividing the past in two before you start tossing it.  Whole grain pasta is a nice compromise between regular and whole wheat.  It’s hearty without the heaviness of whole wheat.  And lastly, try to find the pistachios in their shell, they will be fresher and the flavor is wonderful.  Don’t use salted nuts.

    If I could choose a signature dish, it would be something a lot like this. 

    Enjoy!
     

    One year ago today—

    Hummus with Spiced Lamb (Hummus bil Lahme)

     

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