SHOP MEAT THERMOMETERS

SHOP MEAT THERMOMETERS

Side Dish

Chargrilled monkfish kebabs

Category: Side Dish

Ingredients

  • 100 gram ciabatta
  • 600 grams of firm monkfish filets with the skin removed and pin-boned
  • 1 lemon
  • Olive oil

Directions

  1. Avoiding the charring of your wooden skewers? Submerge them into a large tray filled with cold water for about 6 minutes; this will keep that from happening.
  2. Start by taking the crusts off your ciabatta and slicing it into 2cm chunks on a cutting board. Place them in a large bowl with some hot water and give everything a good mix.
  3. Chop the fish into uniformed portions, similar in size to that of your ciabatta.
  4. After you have properly disinfected your hands, board and knife, go ahead and slice the lemon into 6 even pieces.
  5. Discard the water, then carefully extract the skewers from the tray and dry it off.
  6. Cut the ciabatta and fish into individual chunks, making sure to leave some space in between each piece when threading them onto your skewers. If they’re too close together, they won’t cook evenly!
  7. Securely thread a lemon wedge onto the end of each skewer for an extra burst of flavor.
  8. Carefully arrange each item on the tray.
  9. Turn up the heat on your griddle pan, or better yet, try cooking them under a hot grill.
  10. Carefully place the skewers onto your griddle pan and cook for 10-15 minutes, flipping them every 2 minutes to ensure they’re cooked thoroughly and evenly golden on each side. You may have to do this in multiple batches depending upon how many skewered pieces you prepared.
  11. After grilling, carefully transfer the delectable kebabs to a serving platter and accompany with a zesty salad and rice or flatbreads for an unforgettable meal.
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Crispy barbecued salmon with cucumber yoghurt

Category: Side Dish

Ingredients

  • 1.5 kg salmon
  • freshly chopped fennel tops or basil leaves
  • finely diced cucumber
  • chili and mint (or oregano) herbs
  • fat-free yogurt
  • lemon juice
  • virgin olive oil

Directions

  1. To guarantee that your fish doesn’t stick, brush the bars of the BBQ clean. Once you have completed this step, turn on the heat and get those coals glowing hot! If your BBQ is smaller in size, feel free to cut up your salmon into more manageable portions for an easier cooking process.
  2. Position the salmon skin side down on a plastic cutting board and, while using a sharp blade, cut it evenly on the fleshy side. The incisions should be about 1cm deep for best results.
  3. Generously grate the lemon zest and most of your chopped fennel tops or basil over the salmon, then firmly push these flavorings into each cut that you’ve made – stuff them in there for maximum flavor!
  4. Generously season the skin side of the fish with salt and pepper, rub all over lightly with olive oil so it is evenly coated. The seasoning will mostly remain on the skin as you cook – allowing for a flavorful finish.
  5. Once your Barbie is at the ideal temperature, delicately place the piece of salmon on its grates, with skin side facing downwards. The color of the fish will gradually transform from bottom to top in about four minutes and you’ll be rewarded with a stunningly golden brown hue when done!
  6. Using a roasting fork or spatula, carefully turn the salmon over and cook on the other side for an additional 2-3 minutes. As it cooks, delicately peel away the skin from the fish to set aside and crisp up on your grill.
  7. Wild salmon typically has lower fat levels, making it a drier fish and requiring brief cooking times. Breaking away from the traditional British mindset of overcooking their seafood, leaving wild salmon slightly undercooked can really bring out its flavors!
  8. For the best flavor and texture, make sure to cook your organic salmon thoroughly but not too much – otherwise it will dry out. Gently remove from the grill and place on an attractive platter or cutting board. Allow it to cool slightly before breaking into pieces like a poppadum would be broken up!
  9. Slice the cucumber in half lengthwise, discarding its seeds. Chop it into small pieces and toss them with the yoghurt in a bowl for even distribution. Enhance flavors by adding lemon juice, halves of chopped chili peppers, and either mint or oregano depending on your preference!
  10. Top off with a generous portion of extra virgin olive oil. To give it the perfect flavor, season to perfection using salt and pepper.
  11. Carefully break the salmon apart into four to six chunks with a fork and plate it. Give each serving an extra kick of flavor by topping them with cucumber yoghurt, chopped chili, remaining fennel tops or basil leaves. Then drizzle some robust olive oil over everything for an added dose of texture, make sure not to forget that incredible crispy skin!
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Baked Potato Pattie

Category: Side Dish

Ingredients

  • 1 white onion (diced)
  • 2 tablespoons olive oil
  • 2 large potatoes (cooked)
  • ¼ teaspoon curry powder
  • ¼ teaspoon cayenne pepper or red pepper flakes.
  • 1/2 Kg filo dough sheets (homemade or store bought)
  • 1 egg, scrambled (raw)
  • 2 teaspoons of sesame seeds
  • BBQ sauce

Directions

  1. Preheat the oven to 200°C. Boil the potatoes in a bowl or pot of salted water. Mash them in a bowl.
  2. In a skillet, cook the onions in the oil until they are translucent and begin to brown, 10-15 minutes. Add the onions and mashed potatoes. Add the necessary paprika (red pepper powder), pepper, salt, and curry.
  3. Mix it all and give it a taste: if it needs a tap, a little bit of force, add a little pepper or more spices if needed.
  4. Press and flatten the phyllo dough gently with a rolling pin on a floured surface and cut the dough into 12 equal-sized rectangles.
  5. Fill each rectangle with a tablespoon of filling and fold it over. Do not forget to prick the “empanada” a little with the fork and also seal it with the fork on the edge.
  6. When you’re ready to cook, brush them with egg yolk and sprinkle them with sesame seeds. Cook at 200 degrees for 15-20 minutes or until golden brown.
  7. In a small bowl put some BBQ sauce and serve it with this dish for dipping.
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Festive Potato Salad

Category: Side Dish

Ingredients

  • 500 grams of potatoes
  • 5 gr of unflavored gelatin
  • 100 gr cheese bar
  • 100 grams of ham
  • 2 carrots
  • 1 can of peas
  • 1 cup of mayonnaise

Directions

  1. Cook the potatoes and carrots. For that, before you are going to have to cut them into small cubes, you must boil them in separate containers.
  2. On the other hand, put the gelatin in a container with 4 tablespoons of water and heat it in a bain-marie until it is completely dissolved.
  3. Once the jelly is ready, you can cover different ramekins (or a square-shaped dessert mold) with plastic wrap or parchment paper. Place the ham on top of the paper, completely covering the walls and the base of the mold. When the ham has been put on, do the same with the cheese.
  4. For the filling of this dish, put the cooked potatoes and carrots in a bowl, also add the peas, mayonnaise, salt, pepper, and gelatin. Stir a bit to distribute the ingredients.
  5. Pour the mixture over the mold previously covered with the ham, then cover the top with more ham, cheese, and cold cuts.
  6. Finally, put the (or the) containers with the salad in the refrigerator and wait until it is ready to serve.
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Cusco Style baked potatoes

Category: Side Dish

Ingredients

  • 4 potatoes
  • 1 avocado
  • 1/2 onion
  • 1/2 bell pepper
  • 1/2 cup oil
  • Lemon
  • 1 garlic cloves
  • salt, pepper, oregano

Directions

  1. Peel the potatoes, and cut them in half.
  2. In the cooking tray, place the potatoes and season with oil, salt, and oregano.
  3. Bake them at 180°C for 40 minutes. At 20 minutes, remove the pan from the oven, turn the potatoes over and put them back in the oven.
  4. While the potatoes are cooking, prepare the sauce. In a mixer place avocado, chopped onion, chopped bell pepper, chopped garlic, salt, lemon, oil and mix until it looks like mayonnaise
  5. Once the potatoes are tender, remove them from the oven and serve with avocado sauce.
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Potatoes with Sour Cream

Category: Side Dish

Ingredients

 

  • 6 Potatoes
  • 300g of sour cream
  • 150 of cream cheese
  • 3 tablespoons of chopped chives
  • 1 teaspoon of salt

 

Directions

  1. Wash and clean the potatoes, make sure to clean them very well because you have to leave the skin on.
  2. Cut them in half and bake them on medium until they’re ready (it depends on the oven, it can take from 30 minutes to 50).
  3. Meanwhile prepare the sauce by mixing sour cream, cream cheese, and chopped chives. Put them in the fridge until you are ready to assemble.
  4. Cool the potatoes before assembling so the cream won’t melt.
  5. Place them on your board and they’re ready!
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Salmon Meatballs

Category: Side Dish

Ingredients

  • 1 lb. salmon filet, skinned, cut into cubes
  • 1/4 c. Panko breadcrumbs
  • 1/2 tsp. chili powder
  • 2 tbsp. freshly chopped parsley
  • 2 cloves garlic, minced
  • 1 egg
  • Kosher salt
  • Freshly ground black pepper
    For the avocado crema
  • 1 avocado
  • Juice of 2 limes
  • 1/4 c. sour cream (or a vegan alternative)
  • 1/4 c. basil
  • 2 tbsp. parsley

Directions

  1. Preheat the oven to 350º. Line a large, rimmed baking sheet with parchment paper and coat with cooking spray.
  2. Make salmon meatballs: In the bowl of a food processor, add salmon. Process until finely chopped, then transfer to a large bowl. Add Panko, chili powder, parsley, garlic, and egg and season generously with salt and pepper. Stir to combine, then form into tablespoon-sized meatballs. Place onto a baking sheet.
  3. Bake until the meatballs are slightly golden and cooked through, 15-17 minutes.
  4. Meanwhile, make avocado crema: In a food processor, add avocado, lime juice, yogurt, basil, and parsley. Season with salt and pepper, then process until smooth. If the sauce is too thick, thin it out with water.
  5. Serve meatballs drizzled with avocado crema and garnish with more parsley.
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Beans and Greens on a Toast

Category: Side Dish

Ingredients

  • ½ cup dry white wine
  • 2 garlic cloves, thinly sliced
  • 2 tsp. finely chopped oregano
  • ¾ tsp. kosher salt
  • ¼ tsp. crushed red pepper flakes
  • 1 bunch Tuscan kale, ribs and stems removed
  • 1 15.5-oz. can white beans (such as butter or cannellini), rinsed
  • ½ cup plus 2 Tbsp. extra-virgin olive oil; plus more for serving
  • 2 1″-thick slices crusty gluten free bread
  • White wine vinegar (for serving)

Directions

  1. Bring wine, garlic, oregano, salt, red pepper flakes, and ¼ cup water to a boil in a large skillet. Add kale, cover pan (a baking sheet works great if you don’t have a big lid), and cook, stirring occasionally, until greens are wilted, about 4 minutes.
  2. Mix in beans and ½ cup oil and cook, uncovered, until beans are warmed through, about 2 minutes.
  3. Meanwhile, heat 2 Tbsp. oil in another large skillet over medium. Fry bread in a skillet until golden brown, about 2 minutes per side. Transfer to paper towels to drain. (If you don’t have 2 large skillets, cook the bread first and keep it warm in a low oven while you use the same skillet to make the kale and beans.)
  4. To serve, place fried bread on plates and spoon kale mixture and sauce over, dividing evenly. Drizzle with a little oil and vinegar.
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Radish Salad

Category: Side Dish

Ingredients

  • 1 small garlic clove, finely minced (optional)
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley leaves
  • 1 tablespoon chopped fresh tarragon leaves
  • 2 teaspoons dried oregano
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon coarsely ground peppercorns
  • 1 1/2 teaspoons coarse sea salt
  • 1/4 cup extra-virgin olive oil
  • 2 pounds radishes (about 2 dozen), trimmed and halved

Directions

  1. Combine garlic (if using), chives, parsley, tarragon, oregano, lemon zest, and peppercorns in a small mixing bowl. Stir in salt and transfer herbed salt to a serving bowl.
  2. Pour olive oil into another small bowl.
  3. Serve radishes with oil and herbed salt for dipping.
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Smashed Cucumber Salad

Category: Side Dish

Ingredients

  • 5 mini seedless or Persian cucumbers or 1 small English hothouse cucumber (about 12 oz.)
  • Kosher salt
  • 6 Tbsp. red wine vinegar, divided
  • 1½ tsp. honey, divided
  • ½ small red onion, thinly sliced
  • 3 Tbsp. extra-virgin olive oil
  • Freshly ground black pepper

Directions

  1. Gently smash cucumbers with a rolling pin or the back of a heavy knife just to break open. Tear into irregular 2″ pieces and place in a medium bowl; season lightly with salt. Let sit at least 5 minutes and up to 1 hour.
  2. Meanwhile, mix 3 Tbsp. vinegar, 1 tsp. honey, a generous pinch of salt, and 3 Tbsp. water in a medium bowl to combine. Add onion and toss to coat. Let sit until softened, at least 5 minutes.
  3. Whisk 3 Tbsp. oil, remaining 3 Tbsp. vinegar, and remaining ½ tsp. honey in a medium bowl to combine; season dressing with salt and pepper.
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It’s time to bring out the grill and get cooking.