Tuna fillet in cinnamon – Sesame – crust on Chili – Mango – Salad
Peel the mango and cut into small cubes. Finely chop the shallot. Finely chop the mint and coriander too. Finely dice the peppers. Seed the chilli and also finely dice.
Salt, white balsamic vinegar and olive oil to a marinade mix.
Mix all the ingredients for a salad and leave in for about 30 minutes.
The peel of the orange zest into tear.
Mix salt and pepper with the cinnamon and place on a plate. Mix the two types of sesame seeds and place on a plate. Tuna portioning, so that it can be cut into slices after frying.
The tuna roll in the spice mixture so that it is attracted to it. Then moisten with water and roll in sesame seeds. Sesame must adhere to the fish.
Sear the tuna on all sides. It should be red inside! I always do this in a good nonstick pan, without fat. But it can also be made with olive oil.
Cut the tuna into thin slices fried.
Give mango salad on a plate, the tuna slices lay by. Garnish with coriander stalks and orange zest.
Veröffentlicht unter Salad
Verschlagwortet mit Chili, in cinnamon, Mango, Salad, Sesame, Tuna fillet
The meat parry and the layer of fat above carefully cut diamond-shaped (caution here: Do not cut into the flesh!). In a sufficiently large pan the meat around in sufficient fry grease. Then add salt and pepper, place in the oven preheated to 200 ° C oven and turn down to 160 ° C.
Check the internal temperature with a meat thermometer: when 50 ° C is reached, turn off the oven, the meat but leave it inside for so long, until a core temperature of 57 ° is reached. The exact time depends on the thickness of the meat piece.
Because it already had the rest in the oven, the meat can be served with this method immediately. But it also tastes cold, sliced thin.
Veröffentlicht unter Recipe, Salad
Verschlagwortet mit Beef, Roast, Roastbeef
Bruschetta with olive oil and tomatoes
The tomato cut into small pieces (dice) as small as you like them. The onions (can be less) cut into small cubes, and add to the tomatoes in a bowl! Peel the garlic (only three toes) and press through a fine press and add to the bowl! With salt (preferably sea salt, ground pepper) seasoning and pepper, the whole can be drawn briefly and then fill with olive oil.
Drizzle the bread with a couple drops of olive oil and rub with the last toe Knofi,
then into the furnace (only the bread) at about 200 °. If it is nice and crisp out with it (takes 8 minutes), chop the basil, just to taste in the bowl with the tomatoes, garlic and onions.
Show all together on the table, and even – if necessary even cheese to whether mozzarella or Parmesan cheese.
Veröffentlicht unter Olive Oil, Recipe
Verschlagwortet mit Bruschetta, Oil, Olive Oil, tomatoes