Ingredients
- 100 grams octopus (semi-cooked)
- 100 grams shrimps (21-25 preferable semi-cooked)
- 100 grams scallops (semi-cooked)
- 2 medium tomatoes (finely chopped)
- 1 red onion (thinly sliced)
- 1 small chili pepper (finely minced)
- 1 small yellow bell pepper (finely minced)
- 1 small jalapeño pepper
- 2 kg limes (juiced)
- extra virgin olive oil
- pinch of fresh cilantro
- salt, black and red pepper to taste
Instructions
- Cut the seafood ingredients into munchies (bite-size) pieces then mix them together.
- Cut the onion a la julienne.
- Cut tomatoes, red and yellow and green bell peppers into small squares.
- Mix the onion, tomatoes, lime juice, bell peppers, jalapeño, cilantro , olive oil, salt and pepper, then add them to the seafood mixture.
Quick Notes
Serve fresh with a good chilled mojito or beer.
Cooking time (duration): 25
Diet (other): Low calorie
Number of servings (yield): 6
Meal type: hors d’oerves
Culinary tradition: Central American
My rating:5 stars: ?????
Posted: December 20th, 2009
Categories:
Amuse-Bouche/Hors-D’œuvre,
Caribbean,
mezza,
tapa
Tags:
bell,
ceviche,
chili,
cilantro,
cold,
green,
jalapeño,
juice,
lime,
mix,
mojito,
octopus,
oil,
olive,
onion,
pepper,
red,
salt,
scallops,
serve,
shrimps,
yellow
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Ingredients
- 600 grams chicken breasts (boneless and skinless )
- 1/4 cup olive oil
- 2 onions
- 4 cloves garlic
- 1 ginger root (small piece and peeled)
- 1 cinnamon stick
- 2 dried red chilies
- 1 tsp turmeric powder
- 5-10 cardamom pods – seeds only, discard shells
- 5 whole cloves
- 1 can tomato sauce
- 1/2 cup water
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- chopped fresh coriander leaves (cilantro)
Instructions
- Cut chicken breasts into chunks.
- Chop spices and garlic in blender, along with tomato sauce, water and finally add yogurt and pulse to mix.
- Sauté chicken pieces in oil and then add onions, continue cooking till onions are transparent and tender and chicken is reasonably well-cooked.
- Pour spice mixture over the chicken and onions and bring to a boil, stirring well.
- Simmer, covered, stirring occasionally until chicken is tender for about 45 minutes.
- Add lemon juice, and garnish your curried chicken with fresh coriander leaves.
Quick Notes
serve with rice aside.
Cooking time (duration): 70
Number of servings (yield): 6
Meal type: lunch
Culinary tradition: Indian (Southern)
My rating:4 stars: ★★★★☆
Posted: December 3rd, 2009
Categories:
Indian,
lunch
Tags:
cardamom,
chicken,
chillies,
cilantro,
cinnamon,
cloves,
coriander,
curry,
garlic,
Indian,
juice,
lemon,
oil,
olive,
rice,
sauce,
tomato,
turmeric,
water,
yougurt
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