Recipe for Ground and Fried Fish

Ingredients:

– 250g of fish fillets
– 100g of rice
– 1 small onion, cubed
– 2 eggs
– 2 tablespoons chopped parsley
– 2 tablespoons flour
– Frying oil
– Salt, pepper, cumin, saffron

Preparation :

– Rinse the rice and blanch it for 2 minutes in boiling water, drain it in a colander.
– Cut the fish fillets into pieces.
– In an electric robot put the pieces of fish, the cooked rice, the onion cubes and mix the whole.
– Place fish mixture, eggs, spices, chopped parsley and flour in a bowl, mix well.
– Take portions of the preparation with a tablespoon and place them in a bath of hot oil, to make them brown on all sides. Drain on paper towels.
– Serve immediately.

Ground Meat Stuffed with Hard-Boiled Eggs

For 8 people

Preparation time: 30 minutes
Cooking time: 10 minutes

Ingredients:

  • 500g of ground meat
  • 8 eggs
  • A small bunch of chopped parsley
  • Salt pepper

Preparation

  • Fill half a pan with water. Add eggs and salt. Bring to a boil. Cook for 10 minutes. Drain.
  • Remove shell from hard boiled eggs
  • Mix well ground meat, chopped parsley, salt and pepper.
  • Divide the ground meat into 8 balls.
  • On the work table, flatten the minced meatball with the 3mm thick hand balm in order to get a disc of about 6cm in diameter.
  • Cover the egg completely with this disc of ground meat.
  • Repeat this for other hard boiled eggs
  • Blanch the balls in boiling water for 1 minute.
  • Brown the balls in the oven rack.
  • Serve warm.

Source: www.femmezoom.com

Recipe for Ground and Fried Fish

Ingredients:

– 250g of fish fillets
– 100g of rice
– 1 small onion, cubed
– 2 eggs
– 2 tablespoons chopped parsley
– 2 tablespoons flour
– Frying oil
– Salt, pepper, cumin, saffron

Preparation

– Rinse the rice and blanch it for 2 minutes in boiling water, drain it in a colander.
– Cut the fish fillets into pieces.
– In an electric robot put the pieces of fish, the cooked rice, the onion cubes and mix the whole.
– Place fish mixture, eggs, spices, chopped parsley and flour in a bowl, mix well.
– Take portions of the preparation with a tablespoon and place them in a bath of hot oil, to make them brown on all sides. Drain on paper towels.
– Serve immediately.

Source: www.femmezoom.com

Recipe for Rabbit Stew

Recipe for Rabbit Stew

Rabbit Stew

Ingredients:

  • 2 tablespoons chipotle peppers
  • 28 ounces can whole tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1 cup yellow onion, finely chopped
  • 1/2 cup celery, finely chopped
  • 5 cloves garlic, minced
  • 1 1/2 pounds ground rabbit
  • 1/2 pound spicy Italian bulk pork sausage, crumbled
  • 1/2 pound chorizo sausage, removed from casing and chopped
  • 4 cups chicken stock
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 cup hominy or canned white beans
  • 1/4 cup chopped cilantro

Directions:

Puree chipotle peppers with tomatoes in a food processor and set aside.

In a large pot heat olive oil over medium heat.

Add onions and celery, season with salt and pepper, and cook until slightly softened, five to seven minutes.

Add in garlic and cook another minute.

Add in ground rabbit and sausages and continue cooking, stirring occasionally until lightly browned.

Add in tomato/chipotle puree, chicken stock, smoked paprika, and ground cumin.

Cook about one hour, until thickened and rabbit is tender.

Stir in hominy and cook another 15 minutes.

Remove from heat and stir in cilantro.

 

Source: www.thedailymeal.com

Ground meat dish Recipe

For the Ground meat :

Ground meat

Ingredients

-250g of broken dough see recipe broken paste
For stuffing
-200g of ground meat
-3 grated tomatoes
-A little chopped parsley
-1cc of oil
-1 cs of tomato concentrate
-2 egg yolks
-Sal, pepper, cumin, sweet and strong pepper, a pinch of ginger
-A few thyme

Preparation

– Heat the oil in a frying pan, add the grated tomatoes, the tomato concentrate. Leave to reduce to medium heat until total evaporation of water. Then add the minced meat, salt, pepper, cumin, sweet and strong pepper, ginger, chopped parsley and thyme.
-Lay out the broken dough with a 2mm roll on a floured surface. Cut this paste using a round cutter, draw 15 centimeter discs.
– Place a teaspoon of stuffing on each half of the disc. Brush the edges of the disks with egg yolk and water.
-Roll back the discs to form slippers. Lightly press the back of a fork all the edges to give them decorative effects.
– Cook the slippers on a medium warm oven until golden brown.
– Serve immediately.

Source: www.femmezoom.com

Kefta Recipe for Ground Meat and Potato

Fot the Kefta :

Kefta

Ingredients:

– 300g of minced meat
– 1 potato
– 3 tablespoons chopped parsley
– 1 chopped onion
– 1 egg
– Salt, pepper, cumin

Preparation

– Wash the potatoes well and put them in a saucepan of slightly salted water, cook until the point of a knife is easy to get into the flesh, peel it and pass it through Vegetable mill.
– Put the chopped meat, mashed potatoes, chopped parsley, chopped onion, egg, cumin, salt and pepper in a bowl, mix well.
– Shape with this mixture of crocodiles in the form of pudding of 6cm long and 2.5cm of width.
– Fry in a bath of hot oil, remove when the croquettes are well browned.
– Wipe them with absorbent paper.
– Serve warm.

Recipe Gratin of Ground Meat and Aubergines

For the Gratin :

Gratin

Ingredients:

– 3 eggplants
– 2 potatoes
– 4 courgettes
– 2 Green peppers
– 1 onion, thinly sliced
– 200g of minced meat
– Béchamel sauce
– Grated red cheese
– Salt

Preparation

– Peel the eggplants, cut into thin slices, put salt and let them drain for 1 hour, squeeze them to extract the bitter juice.
– Fry the eggplant slices on two sides in a hot oil pan, place on absorbent paper.
– Wash the zucchini, cut into slices, sprinkle salt and let it drain for 1 hour, rinse and wipe with a clean cloth, fry in hot oil, drain on paper towels.
– Heat 2 tablespoons of oil in a frying pan and sauté the chopped onion until they are translucent, drain them.
– Peel the potatoes and cut them into cubes, salt them and fry them in a bath of hot oil, drain on absorbent paper
– Wash the peppers and cut into slices, fry in hot oil, drain on absorbent paper
– Arrange the fried eggplant slices on the bottom and on the sides of the gratin dish, place over the fries of potatoes, fried peppers, fried zucchini, minced meat, spread the crumbs of minced meat and pour Sprinkle with grated cheese, repeat the same procedure, finish with a layer of béchamel sauce and grated cheese.
– Cook the gratin in a preheated oven at 180 ° C for 25 minutes.
– Serve hot.

Source: african-recipes.com

Ground Beef Sopes

INGREDIENTS
2 cups masa harina
1 1/4 to 1 1/2 cups water
1 1/2 tablespoons melted shortening
1/2 teaspoon salt
2 teaspoons Olive Oil
1/2 medium onion, finely chopped
3/4 pound lean ground beef
1/2 cup spicy red salsa
2 tablespoons chopped fresh cilantro
2 cups vegetable oil, for frying
1 cup refried beans, heated
3/4 cup finely shredded lettuce
3/4 cup Daisy Brand Sour Cream
DIRECTIONS
Mix the masa harina, 1 1/4 cups of water, shortening and salt in a medium bowl. Knead to form a soft but not sticky dough. Form into 2-inch diameter dough roll. Cut into 12 slices. Cover with damp paper towels to keep from drying out.
With slightly damp hands, work each piece of dough into a smooth disk, about 3 inches in diameter, building up the edges to form a 1/4-inch rim. Transfer to a large cookie sheet with a spatula; cover with damp paper towels as you work.
Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the onion; cook for 3 minutes or until translucent, stirring frequently. Add the ground beef; cook for 7 to 9 minutes or until no longer pink, stirring and breaking up the beef. Drain if necessary.
Stir in the salsa and cilantro. Set aside and keep warm.
Add enough vegetable oil to a 10-inch skillet to reach 1-inch depth. Heat the oil over medium-high heat to about 375F. Add the masa shells to the oil, 3 at a time, turning so the rim side is down. Cook for 2 minutes or until golden brown. Turn the shells over and cook for 1 minute or until golden brown.
Remove to paper towels to drain. Repeat until all of the shells are cooked.
Spread each shell with a heaping teaspoon of the beans. Top the beans with a heaping tablespoon of the ground beef mixture. Top with a few shreds of lettuce and a dollop of Daisy Brand Sour Cream. Serve hot.