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Baked Shellfish and Coriander Pastry

Baked Shellfish and Coriander Pastry


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These pastries (rghaif) can be baked in the oven or cooked on a griddle. Instead of shellfish, other traditional fillings...

These pastries (rghaif) can be baked in the oven or cooked on a griddle. Instead of shellfish, other traditional fillings include sautéed strips of chicken flavored with saffron, or roasted vegetables and cheese.

Mezze by Ghillie Basan, photography by Jan Baldwin, is published by Ryland Peters & Small.

Ingredients

For the dough:

  • Sunflower oil, for working the dough
  • 1 egg yolk mixed with a tablespoon water, for brushing
  • 1 1/2 Teaspoon active dry yeast
  • 1 1/2 Cup plus three tablespoons warm water
  • 2 1/2 Cups plus one tablespoon all-purpose flour
  • 1 Teaspoon salt
  • 3/4 Cups sunflower oil

For the filling:

  • 2 1/2 Tablespoons olive oil and a knob of butter
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed
  • 1 red or green chile, deseeded and finely chopped
  • 1 Teaspoon ground cumin
  • 1 Teaspoon ground coriander
  • 1 Teaspoon paprika, plus a little extra for dusting
  • 6 Ounces small fresh prawns/shrimp, shelled and deveined
  • 6 Ounces small squid, with ink sack, back bone and head removed, and thinly sliced
  • A bunch of fresh cilantro, finely chopped
  • A small bunch of fresh flat-leaf parsley, finely chopped
  • Freshly squeezed juice of a lemon
  • Sea salt and freshly ground black pepper

Nutritional

  • Serving Size: 1 (256.8 g)
  • Calories 482.8
  • Total Fat - 30.8 g
  • Saturated Fat - 12 g
  • Cholesterol - 106.5 mg
  • Sodium - 872 mg
  • Total Carbohydrate - 38.5 g
  • Dietary Fiber - 3.2 g
  • Sugars - 0.5 g
  • Protein - 14.7 g
  • Calcium - 57.7 mg
  • Iron - 1.9 mg
  • Vitamin C - 5.9 mg
  • Thiamin - 0.2 mg

Step 1

Bake the pastry shells according to the package directions.

Step 2

Heat the butter in a 10-inch skillet over medium heat. Add the shallots and garlic and cook for 3 minutes. Add the flour and cook and stir for 2 minutes. Gradually stir in the stock. Cook and stir until the mixture boils and thickens.

Step 3

Add the shrimp and corn to the skillet. Reduce the heat to low. Stir in the cream, lemon juice and hot sauce and cook until the shrimp are cooked through. Season to taste with salt and pepper.

Step 4

Spoon the shrimp mixture into the pastry shells. Sprinkle with Parmesan cheese.


Nutritional

  • Serving Size: 1 (256.8 g)
  • Calories 482.8
  • Total Fat - 30.8 g
  • Saturated Fat - 12 g
  • Cholesterol - 106.5 mg
  • Sodium - 872 mg
  • Total Carbohydrate - 38.5 g
  • Dietary Fiber - 3.2 g
  • Sugars - 0.5 g
  • Protein - 14.7 g
  • Calcium - 57.7 mg
  • Iron - 1.9 mg
  • Vitamin C - 5.9 mg
  • Thiamin - 0.2 mg

Step 1

Bake the pastry shells according to the package directions.

Step 2

Heat the butter in a 10-inch skillet over medium heat. Add the shallots and garlic and cook for 3 minutes. Add the flour and cook and stir for 2 minutes. Gradually stir in the stock. Cook and stir until the mixture boils and thickens.

Step 3

Add the shrimp and corn to the skillet. Reduce the heat to low. Stir in the cream, lemon juice and hot sauce and cook until the shrimp are cooked through. Season to taste with salt and pepper.

Step 4

Spoon the shrimp mixture into the pastry shells. Sprinkle with Parmesan cheese.


Nutritional

  • Serving Size: 1 (256.8 g)
  • Calories 482.8
  • Total Fat - 30.8 g
  • Saturated Fat - 12 g
  • Cholesterol - 106.5 mg
  • Sodium - 872 mg
  • Total Carbohydrate - 38.5 g
  • Dietary Fiber - 3.2 g
  • Sugars - 0.5 g
  • Protein - 14.7 g
  • Calcium - 57.7 mg
  • Iron - 1.9 mg
  • Vitamin C - 5.9 mg
  • Thiamin - 0.2 mg

Step 1

Bake the pastry shells according to the package directions.

Step 2

Heat the butter in a 10-inch skillet over medium heat. Add the shallots and garlic and cook for 3 minutes. Add the flour and cook and stir for 2 minutes. Gradually stir in the stock. Cook and stir until the mixture boils and thickens.

Step 3

Add the shrimp and corn to the skillet. Reduce the heat to low. Stir in the cream, lemon juice and hot sauce and cook until the shrimp are cooked through. Season to taste with salt and pepper.

Step 4

Spoon the shrimp mixture into the pastry shells. Sprinkle with Parmesan cheese.


Nutritional

  • Serving Size: 1 (256.8 g)
  • Calories 482.8
  • Total Fat - 30.8 g
  • Saturated Fat - 12 g
  • Cholesterol - 106.5 mg
  • Sodium - 872 mg
  • Total Carbohydrate - 38.5 g
  • Dietary Fiber - 3.2 g
  • Sugars - 0.5 g
  • Protein - 14.7 g
  • Calcium - 57.7 mg
  • Iron - 1.9 mg
  • Vitamin C - 5.9 mg
  • Thiamin - 0.2 mg

Step 1

Bake the pastry shells according to the package directions.

Step 2

Heat the butter in a 10-inch skillet over medium heat. Add the shallots and garlic and cook for 3 minutes. Add the flour and cook and stir for 2 minutes. Gradually stir in the stock. Cook and stir until the mixture boils and thickens.

Step 3

Add the shrimp and corn to the skillet. Reduce the heat to low. Stir in the cream, lemon juice and hot sauce and cook until the shrimp are cooked through. Season to taste with salt and pepper.

Step 4

Spoon the shrimp mixture into the pastry shells. Sprinkle with Parmesan cheese.


Nutritional

  • Serving Size: 1 (256.8 g)
  • Calories 482.8
  • Total Fat - 30.8 g
  • Saturated Fat - 12 g
  • Cholesterol - 106.5 mg
  • Sodium - 872 mg
  • Total Carbohydrate - 38.5 g
  • Dietary Fiber - 3.2 g
  • Sugars - 0.5 g
  • Protein - 14.7 g
  • Calcium - 57.7 mg
  • Iron - 1.9 mg
  • Vitamin C - 5.9 mg
  • Thiamin - 0.2 mg

Step 1

Bake the pastry shells according to the package directions.

Step 2

Heat the butter in a 10-inch skillet over medium heat. Add the shallots and garlic and cook for 3 minutes. Add the flour and cook and stir for 2 minutes. Gradually stir in the stock. Cook and stir until the mixture boils and thickens.

Step 3

Add the shrimp and corn to the skillet. Reduce the heat to low. Stir in the cream, lemon juice and hot sauce and cook until the shrimp are cooked through. Season to taste with salt and pepper.

Step 4

Spoon the shrimp mixture into the pastry shells. Sprinkle with Parmesan cheese.


Nutritional

  • Serving Size: 1 (256.8 g)
  • Calories 482.8
  • Total Fat - 30.8 g
  • Saturated Fat - 12 g
  • Cholesterol - 106.5 mg
  • Sodium - 872 mg
  • Total Carbohydrate - 38.5 g
  • Dietary Fiber - 3.2 g
  • Sugars - 0.5 g
  • Protein - 14.7 g
  • Calcium - 57.7 mg
  • Iron - 1.9 mg
  • Vitamin C - 5.9 mg
  • Thiamin - 0.2 mg

Step 1

Bake the pastry shells according to the package directions.

Step 2

Heat the butter in a 10-inch skillet over medium heat. Add the shallots and garlic and cook for 3 minutes. Add the flour and cook and stir for 2 minutes. Gradually stir in the stock. Cook and stir until the mixture boils and thickens.

Step 3

Add the shrimp and corn to the skillet. Reduce the heat to low. Stir in the cream, lemon juice and hot sauce and cook until the shrimp are cooked through. Season to taste with salt and pepper.

Step 4

Spoon the shrimp mixture into the pastry shells. Sprinkle with Parmesan cheese.


Nutritional

  • Serving Size: 1 (256.8 g)
  • Calories 482.8
  • Total Fat - 30.8 g
  • Saturated Fat - 12 g
  • Cholesterol - 106.5 mg
  • Sodium - 872 mg
  • Total Carbohydrate - 38.5 g
  • Dietary Fiber - 3.2 g
  • Sugars - 0.5 g
  • Protein - 14.7 g
  • Calcium - 57.7 mg
  • Iron - 1.9 mg
  • Vitamin C - 5.9 mg
  • Thiamin - 0.2 mg

Step 1

Bake the pastry shells according to the package directions.

Step 2

Heat the butter in a 10-inch skillet over medium heat. Add the shallots and garlic and cook for 3 minutes. Add the flour and cook and stir for 2 minutes. Gradually stir in the stock. Cook and stir until the mixture boils and thickens.

Step 3

Add the shrimp and corn to the skillet. Reduce the heat to low. Stir in the cream, lemon juice and hot sauce and cook until the shrimp are cooked through. Season to taste with salt and pepper.

Step 4

Spoon the shrimp mixture into the pastry shells. Sprinkle with Parmesan cheese.


Nutritional

  • Serving Size: 1 (256.8 g)
  • Calories 482.8
  • Total Fat - 30.8 g
  • Saturated Fat - 12 g
  • Cholesterol - 106.5 mg
  • Sodium - 872 mg
  • Total Carbohydrate - 38.5 g
  • Dietary Fiber - 3.2 g
  • Sugars - 0.5 g
  • Protein - 14.7 g
  • Calcium - 57.7 mg
  • Iron - 1.9 mg
  • Vitamin C - 5.9 mg
  • Thiamin - 0.2 mg

Step 1

Bake the pastry shells according to the package directions.

Step 2

Heat the butter in a 10-inch skillet over medium heat. Add the shallots and garlic and cook for 3 minutes. Add the flour and cook and stir for 2 minutes. Gradually stir in the stock. Cook and stir until the mixture boils and thickens.

Step 3

Add the shrimp and corn to the skillet. Reduce the heat to low. Stir in the cream, lemon juice and hot sauce and cook until the shrimp are cooked through. Season to taste with salt and pepper.

Step 4

Spoon the shrimp mixture into the pastry shells. Sprinkle with Parmesan cheese.


Nutritional

  • Serving Size: 1 (256.8 g)
  • Calories 482.8
  • Total Fat - 30.8 g
  • Saturated Fat - 12 g
  • Cholesterol - 106.5 mg
  • Sodium - 872 mg
  • Total Carbohydrate - 38.5 g
  • Dietary Fiber - 3.2 g
  • Sugars - 0.5 g
  • Protein - 14.7 g
  • Calcium - 57.7 mg
  • Iron - 1.9 mg
  • Vitamin C - 5.9 mg
  • Thiamin - 0.2 mg

Step 1

Bake the pastry shells according to the package directions.

Step 2

Heat the butter in a 10-inch skillet over medium heat. Add the shallots and garlic and cook for 3 minutes. Add the flour and cook and stir for 2 minutes. Gradually stir in the stock. Cook and stir until the mixture boils and thickens.

Step 3

Add the shrimp and corn to the skillet. Reduce the heat to low. Stir in the cream, lemon juice and hot sauce and cook until the shrimp are cooked through. Season to taste with salt and pepper.

Step 4

Spoon the shrimp mixture into the pastry shells. Sprinkle with Parmesan cheese.


Nutritional

  • Serving Size: 1 (256.8 g)
  • Calories 482.8
  • Total Fat - 30.8 g
  • Saturated Fat - 12 g
  • Cholesterol - 106.5 mg
  • Sodium - 872 mg
  • Total Carbohydrate - 38.5 g
  • Dietary Fiber - 3.2 g
  • Sugars - 0.5 g
  • Protein - 14.7 g
  • Calcium - 57.7 mg
  • Iron - 1.9 mg
  • Vitamin C - 5.9 mg
  • Thiamin - 0.2 mg

Step 1

Bake the pastry shells according to the package directions.

Step 2

Heat the butter in a 10-inch skillet over medium heat. Add the shallots and garlic and cook for 3 minutes. Add the flour and cook and stir for 2 minutes. Gradually stir in the stock. Cook and stir until the mixture boils and thickens.

Step 3

Add the shrimp and corn to the skillet. Reduce the heat to low. Stir in the cream, lemon juice and hot sauce and cook until the shrimp are cooked through. Season to taste with salt and pepper.

Step 4

Spoon the shrimp mixture into the pastry shells. Sprinkle with Parmesan cheese.



Comments:

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  3. Egesa

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  4. Lucian

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  5. L'angley

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