Tag: spices

Tofu skewers marinated in tandoori spices – Gordon Ramsay’s version

My skewers of tofu marinated in tandoori spices they are the perfect choice if you are looking for a delicious vegetarian second course, 100% vegetable, but super tasty.

The secret? The marinade!

Tofu is known for its versatility in cooking, but it can be a bit neutral in taste. I, to be honest, never particularly loved him until I learned to season it decisively, leaving it to rest for a few hours to give it character and colour. Marinades can be very different: from simple oil and vinegar to soy sauce, through to lesser-known sauces and spices. For the seasoning of this recipe I chose: a mix of peanut butter, soy sauce, fresh ginger, garlic, tandoori spices and sesame oil. This marinade gives the tofu that rich, spicy flavor that will make your skewers irresistible.

There are different types of tofu. For these marinated skewers I chose a firm tofu, to guarantee a perfect consistency. But there are several varieties to choose from, such as silken tofu, smoked tofu or extra-strong tofu. This variety is one of the fascinating characteristics of tofu, which allows it to be adapted to different recipes and to create a wide range of dishes.

The shopping list for your tofu skewers

Apple juice with spices autumn drink – Gordon Ramsay’s version

The apple juice with spices is a quintessential autumn drink based on apples, citrus fruits And spices.

With its delicious aroma of cinnamon And ginger and its golden color, spiced apple juice will become your favorite seasonal drink.

Especially with the arrival of the first colds, when the body needs it of vitamins and heat, it represents a panacea above all if tasted hot with good honey.

In fact, this tasty drink is aexcellent ally to warm us up and to take all the benefits of apple juice (and spices) featured in this recipe.

The apple juice with spices is not to be confused with the Apple cider, which is actually a slightly alcoholic juice that also involves fermentation.

This we propose is one beverage based on fruit very tasty, non-alcoholic and very easy to make that can also be offered to children.

It can also be prepared in abundance and stored in the refrigerator for two or three days. When it is time to consume it, pour it into a cup and then reheat it before enjoying it. It will look like it just made!

About the quality of apples, you can use mixed qualities even if the advice is to choose the sweeter ones. What's important is that the apples are nice fresh and not bruised, the ideal would be that they were also organic since the peel is also boiled in the recipe.

To the drink we do not add sugar as it is already very good even without sweetening it.

But if you prefer it sweeter, you can add good honey or brown sugar at the moment.

Let's see this tasty recipe right away.

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Turkey bombette with Indian spices – Gordon Ramsay’s version

Small and delicious spiced rolls, strung on a skewer and stuffed with goodness: here are my turkey bowls. One leads to another.

Imagine the classic Apulian capocollo bowler hats taking a trip around the world, changing clothes and slipping into a South Indian pantry, turning into turkey bowler hats with a tasty filling and the unmistakable color of the spices Tandoori.

The Tandoori Masala is a blend of Indian spices characterized by the intense red of paprika, pimento and chilli pepper. It takes its name from the Tandoor, the typical terracotta oven that reaches very high temperatures, used for cooking, meat and fish on the spit, bread and vegetables.

I used this mix to create a batter with which to massage the meat of my turkey bowls, marinating it for a few hours to transfer its characteristic color.

Even the filling, strictly as a pantry in the spirit of the project #AprolaDispensaeCucino, recalls the scents of India: bread soaked in coconut milk, black mustard seeds, cumin and fennel, chopped onion, garlic and ginger, an egg to give cohesion, a sweet potato to add flavor and texture.

A recipe made in collaboration with Hague and its turkey meat, 100% Italian, raised on the ground, without the use of antibiotics.

post made in collaboration with AIA

ingredients for 12 bowls

THING

12 very thin slices of turkey breast
2 tablespoons of Tandoori Masala powder
1 tablespoon of olive oil
Salt and Pepper To Taste
for the stuffing
½ sweet potato
1 slice of bread
1 clove of garlic
2 cm of fresh ginger
½ shallot
½ teaspoon of cumin seeds
1 teaspoon of black mustard seeds
½ teaspoon of fennel seeds
1 egg
coconut milk to taste
seed oil to taste

HOW TO PREPARE SPICY TURKEY BOMBETTE

First of all I took care of the meat, which must be very thin (otherwise I recommend you beat the slices with a meat pulp). I sprinkled the meat with spices Tandoori and sprinkled with oil, massaging to give color and flavor to the meat (use gloves!). After transferring the meat to a food bag, I left it to marinate for at least 2 hours.

In the meantime, I took care of the filling: I toasted the 3 seeds in a non-stick pan, after a couple of minutes I added a drizzle of oil and sautéed the finely chopped garlic, ginger and shallot. I peeled, diced and transferred the sweet potato to the pan and brought it to cooking, then turned off and left to cool. To the filling, seasoned with salt and pepper, I combined the egg and bread, soaked in a little coconut milk.

I spread my marinated slices on the work surface and I made the bowls, placing a spoonful of filling in the center of each slice and closing in a "ball" shape. I closed them temporarily with toothpicks and sealed in a little seed oil in the pan of the sauté, cooking about 5 minutes on each side until the surface is golden, turning them gently. I then slipped them on the skewers (removing the toothpicks) and placed them on a baking sheet covered with baking paper.

I baked, oven at 180 degrees, for about 15 minutes, turning them only once. I served with a Greek yogurt sauce and fresh herbs from the garden.

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Chef Gordon Ramsay Recipes