Fine dining corn dish
Today we’re going to make a fine dining corn dish. It's a beautiful polenta with toasted corn, a lemon gel, a coriander oil and a delicious corn sauce. Enjoy guys!
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Chimichurri Sauce Recipe | Coriander Chimichurri
This Chimichurri sauce recipe has to be in my top 5 sauces of all time. I find myself making chimichurri anytime I'm not sure what sauce to make.
This Argentinian sauce is super versatile as it pairs amazingly well with any protein, your steaks, chicken, fish etc. As well as vegetables, salads, eggs, avocados, pasta, the list goes on!
And it doesn’t just have to be used as a sauce it also makes a fantastic marinade.
Now this isn’t a strictly traditional recipe for Chimichurri as I will be using coriander as well as flat leaf parsley. This is purely personal preference and if you want a more authentic Argentinian chimichurri recipe you can always omit the coriander and just replace it with more parsley.
Plus I am making this one in a food processor, which I just know is going to have some people cursing my good name, but I like the ease and convenience of letting a machine do all the hard work.
But of course if you are a stickler for tradition you can make this whole thing by hand! But I don't know if there is enough of a difference in flavour between the two to make it worth while to me!
Let me know what you think!
Big love and stay safe! ❤️ x
#chimichurri #corianderchimichurri #chimichurrisaucerecipe
Find the recipe here:
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INGREDIENTS:
1 bunch (75g) flat leaf parsley , roughly chopped
1 bunch (75g) coriander
1/4 (17g) bunch oregano
1 small red onion, roughly diced
4 - 5 garlic cloves, sliced
1 chilli pepper, sliced
3-4tbsp red wine vinegar
2 limes, zest & juice
1tsp salt, or to taste
1/2tsp pepper
½ tsp smoked paprika
250ml olive oil
Place the onion, garlic and chilli into a food processor and blitz until finally chopped.
Add the parsley, coriander, oregano, zest & juice of 2 limes, red wine vinegar, salt, pepper, paprika and olive oil.
Pulse everything together in the food process until everything is finally chopped. Be careful to not over process this sauce to a puree. You want it to have some texture.
Use your chimichurri as a sauce or marinade! What ever suits you!
TIKTOK FAMOUS GARLIC BREAD RECIPE
#khathmaskitchen #garlicbread #tiktok #trend
INGREDIENTS:
1/4 Teaspoon Chili Flakes
3 Garlic Head
100g Butter
1 Tablespoon Chopped Fresh Basil
1/8 Teaspoon Salt
Baguette
Olive Oil
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Song Credits:
Song: On a Cloud
Artists: iamalex & Felty
Coriander Lemon Chicken Recipe دجاج بالكزبرة و الليمون و بطاطس في الفرن
طريقة سهلة لتحضير دجاج بالقزبر و الحامض مع بطاطس في الفرن
Coriander Lemon Chicken Recipe
شكرا على المشاهدة لا تنسوا لايك و تعليق و الإشتراك في القناة
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Tasty Turkish Couscous | Kerryann Dunlop
Kerryann Dunlop is back Food Tubers! This time with a fresh and zesty couscous recipe that's delicious eaten on its own or as an awesome side dish.
Full of flavour and really quick to make, this Turkish inspired meal will be a surefire winner with all the family.
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Links from the video:
Kerryann's Sticky Toffee Pudding |
Kerryann's Cookbook |
For more nutrition info, click here:
Jamie Oliver's Food Tube |
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High Protein Spicy Turkish Chickpea Salad, Nohut Piyazi
Piyaz, usually a name for a salad with beans in Turkish cuisine, is adopted from the Persian word, (फ़ारसी) meaning onions. This version with the chickpeas is called “Nohut Piyazi”, meaning “Piyaz with Chickpeas”.
One of the best things about Nohut Piyazı is its versatility – you can use a variety of vegetables to suit your taste, and it's easy to adjust the recipe to make it spicier or milder. It's also perfect for a light lunch or dinner, or as a side dish to accompany grilled meats or fish.
Whether you're a vegan looking for new meal ideas or just want to try something new and delicious, you won't want to miss this easy and tasty Turkish dish. Give Nohut Piyazı a try and let me know what you think in the comments!
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☕ Glass Measuring Jug 1 litre:
???? Baking Sheet:
???? My favorite (budget) Whetstone for Knife Sharpening:
???? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife :
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???? Turkish Kebab and Meat Knife 40 cm:
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Ingredients:
• 250 g chickpeas (soaked overnight and cooked)
• Olive oil, ¼ cup, 50 ml, extra 2 tbsp to fry the chickpeas
• 1 onion, thinly sliced into crescents
• 2 garlic cloves, chopped
• 1 red pepper, thinly sliced
• 2 sun dried tomatoes, finely sliced
• 2 tsp paprika powder
• 1/2 tsp ground cumin
• 1/2 tsp chili / red pepper flakes (pul biber)
• 1 tsp ground sumac
• 2 tbsp freshly squeezed lemon juice
• 1 cup chopped parsley
• 5 - 6 leaves fresh basil
• 2 tsp salt or to taste
Instructions:
1. Soak the chickpeas overnight, drain and cook in simmering water for 1.5 hours until soft
2. Drain and set aside. Alternatively use canned cooked chickpeas
3. In a pan, heat up 2 tbsp oil or olive oil and add the chickpeas.
4. Add 1 tsp salt and 2 tsp paprika, stir and cook for 5 minutes until chickpeas are red and fragrant.
5. Set aside the chickpeas, scrape all the spices from the pan.
6. Chop the onions, garlic, red pepper and the sun dried tomatoes and set aside
7. Heat the olive oil in a pan over medium heat, add the onions and garlic,
8. Stir and cook for 3 - 4 minutes until the onions are slightly soft and the garlics are fragrant
9. Add the chopped red peppers, dried tomatoes and 1/2 tsp salt. Stir and cook for 2 minutes.
10. Turn off the heat, let it cool down and add ½ tsp cumin, ½ tsp chili flakes, 1 tsp sumac
11. Add the mixture over the chickpeas together
12. Mix to combine the spices with the ingredients.
13. Finely chop the parsley and fresh basil and add into the bowl
14. Squeeze 2 tbsp of lemon juice and add into the ingredients.
15. Gently mix the ingredients to combine without bruising the herbs.
16. Serve in a bowl and enjoy with flatbread as a main or serve as a salad / side dish
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.