Classic Spanish Cod Fritters | EASY & DELICIOUS Tapas Recipe
EPISODE 858 - How to Make Spanish Cod Fritters with Aioli | Tortillitas de Bacalao Andaluzas Recipe
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SPANISH PAPRIKA I USED:
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MY NONSTICK FRY PAN:
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MICROPHONE I USE:
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SWEET SMOKED SPANISH PAPRIKA:
MY CARBON STEEL PAELLA PAN:
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SPANISH ROUND RICE I USE:
MY HOMEMADE VEGETABLE BROTH
SPANISH FISH BROTH:
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MORTAR & PESTLE:
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Classic Spanish Fish Soup | Authentic Flavors & Done in 30 Minutes
EPISODE 784 - How to Make a Classic Spanish Fish Soup | Sopa de Pescado Recipe
FULL RECIPE HERE:
SPANISH PAPRIKA I USED:
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Equipment and Ingredients I use - Amazon Affiliate Links:
MY NONSTICK FRY PAN:
POTS & PANS I USE:
MICROPHONE I USE:
CAMERA I USE:
SWEET SMOKED SPANISH PAPRIKA:
MY CARBON STEEL PAELLA PAN:
MY ENAMELED PAELLA PAN:
SPANISH ROUND RICE I USE:
SPANISH FISH BROTH:
WOOD CUTTING BOARD:
MY FOOD PROCESSOR:
MORTAR & PESTLE:
Spain on a Fork is a member of the Amazon Affiliates Program. If you purchase through these links, you pay the same price, and Spain on a Fork receives a small commission, which helps with all the expenses to keep Spain on a Fork going. Thank you for your support :)
Chicken Milanesca (How To Cook)
I fix a real Cuban Style dinner, Chicken Milanesca, Black Beans and Rice,Tostones and Maduros.. It all turned out good, could have made the ham slices smaller so the cheese would melt over and stick , and the plantains were a little over cooked but it all tasted fine.I created this video, I own all the rights to it, I am the star,cameraman , chief cook and bottle washer.All blame and credit goes to me. ME ME ME Got that You Tube? Is that clear? Music by INCOMPETECH.COM
How To Make Yuca Con Mojo - It's ChaCha's Basics
Learn how to peel fresh yuca and make a mojo marinade to accompany the boiled yuca with our new segment, It's ChaCha's Basics.
INGREDIENTS
1-2 lbs. peeled and cut
1/2 large red onion sliced
1/3 c. white vinegar
1/4 c. lime juice
1/4 c. orange juice
1 tbsp. minced garlic
1/4 c. olive oil
1 tsp. cumin
1/2 tsp. oregano
Kosher salt
Ground black pepper
Parsley, for garnish
DIRECTIONS
•Boil yuca in a large pot of generously salted boiling water until fork tender.
•While the yuca is boiling, slice onion.
•Combine onion slices, vinegar, lime, orange and garlic in a bowl.
•Marinate for 20 to 25 minutes; drain onions, reserving some of the liquid marinade.
•Remove yuca from heat; let sit in warm water until ready to serve. This prevents the yuca from drying out.
•Heat oil in a pan over medium heat and add cumin, oregano and onions.
•Pour 1-2 tbsp of the liquid marinade (to your liking) to the pan.
•Cook until onions are soft.
•When ready to serve, drain yuca from water.
•Pour hot onions over yuca. Add salt and pepper to taste.
•Serve warm with parsley for garnish.
Quinoa & Black Beans
A tasty two point side dish that satisfies.
One Pot Lentil and Rice Recipe Inspired by Lebanese Mujadara ???????? Easy Plant-Based Recipes for Vegans
This recipe is inspired by Lebanese Mujadara and a combination of a few Mediterranean recipes (however, I have added Ginger because of its various health benefits, especially with digestion).
➡️ When you come back, you’ll have one of the crucial ingredients for a vegan rice recipe that is rich in flavor owing to the inspiration of an old-world favorite dish from the Middle East. Next, you can prepare the sweet and fragrant basmati rice, herbs, and spices!
I hope you enjoy this modern instance of a centuries-old dish!
???? How long have you been on a vegan diet/plant-based? Let me know how it’s going in the comments below
▶️ RECIPE INGREDIENTS: (4 to 5 servings)
1 Cup / 200g BROWN LENTILS ONLY (washed and soaked in water for at least 4 to 6 hours (or overnight) until the lentils are very tender)
1 Cup /200g BASMATI Rice (thoroughly washed/soaked in water for 20 minutes)
3 Cup / 400g Chopped Onions - 2 medium size onions (430g with skin on)
1 Tablespoon ginger (very finely chopped)
1 Tablespoon garlic (very finely chopped)
3/4 Cup Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 to 1/2 Teaspoon Cayenne Pepper OR to taste (Optional)
Salt to taste (I added total 1+1/2 teaspoon of pink Himalayan salt)
2 Cups / 475ml Water
Garnish:
3/4 cup / 70g Parsley (finely chopped)
Freshly Ground Black Pepper to taste (I added 1/2 teaspoon)
Lemon or Lime juice to taste (I added 1+1/2 tablespoon lemon juice, I like it a bit sour)
Extra Virgin Olive oil (I added 2 tablespoons of organic cold-pressed olive oil)
▶️ METHOD:
✅???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy).
Wash and soak the brown lentils for at least 4 to 6 hours (or overnight) until the lentils are very tender. Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so do not skip it). Soak for 20 minutes.
Heat a pan, add cooking oil, onion and 1/2 tsp salt. Adding salt to the onions will help release water and help it cook faster. Fry the onion on medium-high heat until it starts to caramelize. Once caramelized, reduce the heat to medium to medium-low heat (depending on the heat of your stove) and add finely chopped ginger and garlic. Fry until onions are nicely browned (be careful not to burn the onion).
Once the onion is caramelized, add the strained tomatoes/passata and spices. Give it a good mix. Add the soaked lentil and rice, along with salt and water. Cover and bring to a vigorous boil. Once it starts boiling, reduce the heat to low and cook for about 25 to 30 minutes.
Uncover and check to see if the rice and lentils are cooked (it should be cooked by now, if its not, cover and cook it for a bit longer). Now continue to cook UNCOVER for another 1 to 2 minutes on low heat to get rid of any excess moisture. Turn off the heat.
Add parsley, lemon juice, black pepper and drizzle of olive oil. Mix very gently, the rice is delicate at this point and we don't want to break it. Cover and let it sit for 5 minutes before serving (for flavors to blend).
Stores well in the fridge for 3 to 4 days. It's perfect for meal planning.
▶️ IMPORTANT TIPS:
???? Soak lentils until they are very tender. The soaking time depends on the quality of the lentils. Some brown lentils are drier than the others and therefore need more soaking time
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? It's really important that the lentils soak well. The reason is to match the cooking time of lentils with the rice
???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy)
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both classics, traditional recipes, and modern dishes from around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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