1. Preheat the oven to 400°F (205°C) and place a large, oven-safe skillet over medium-high heat. Season the chicken all over with the salt and pepper. Add the oil to the skillet and swirl to coat. Once shimmering, add the chicken, skin side down and allow it to sear for 5–10 minutes, or until the skin is brown. Flip and cook for 2–3 minutes on the other side. Remove to a platter.
2. o the hot pan, add the shallots and figs and sauté for 2–3 minutes, or until the shallots are golden brown. Add the olives, wine and thyme sprigs and boil for a minute or so, scraping up any browned bits that have stuck to the bottom of the pan.
3. Return the chicken to the pan, skin side up and place in the oven. Roast the chicken for 30 minutes, or until it reaches an internal temperature of 165°F (74°C).
Healthy Exotic Food Recipe to cook Thai Curry Vegetable Soup
1 bunch Baby bok choy
1 Handful Cilantro, fresh
2 cloves Garlic
1 tbsp Ginger, fresh
1/2 Red onion
1 Sweet potato (about 1 lb.), small
1 13 oz can Coconut milk
2 tbsp Thai red curry paste
4 cups Vegetable or chicken broth
1/2 tbsp Fish sauce
Pasta & Grains
3 1/2 oz Rice vermicelli noodles
Baking & Spices
1/2 tbsp Brown sugar
Oils & Vinegars
2 tbsp Neutral cooking oil
Prepare the vegetables for the soup and garnishes first, so they’re ready to go when needed. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red onion and roughly chop the cilantro.
Add the cooking oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.
Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.
While the soup is simmering, bring a small pot of water to a boil for the vermicelli. Once boiling, add the vermicelli and boil for 2-3 minutes, or just until tender. Drain the rice noodles in a colander and set aside.
Once the sweet potatoes are tender, add the coconut milk, fish sauce, and brown sugar to the soup. Stir, taste, and adjust the fish sauce or brown sugar if needed. Finally, add the bok choy greens and let them wilt in the hot soup.
To serve, divide the rice vermicelli among four bowls. Ladle the soup and vegetables over the noodles, then top with red onion, cilantro, a wedge or two of lime, and a drizzle of sriracha.
4 tbsp rose harissa pesto (see Know-how) or 2 tbsp harissa paste
Finely grated zest and juice 1 lemon
2 tsp ground cumin
2 tsp ground coriander
Small bunch fresh coriander, leaves and stalks chopped
2.2-3 kg easy-carve leg of lamb (see Know-how)
1 cucumber, halved, deseeded and sliced
300g mixed radishes, quartered (or sliced then quartered if using the larger watermelon radishes)
100g whole skin-on almonds, toasted in a dry pan
Small bunch fresh mint, chopped
Handful fresh flat leaf parsley, chopped
2 tbsp argan oil (see Know-how)
2 tsp runny honey
Juice 1 lemon
125g pomegranate seeds
Roast potatoes to serve
Heat the oven to 160°C/140°C fan/gas 3. Mix together the harissa pesto or paste, lemon zest and juice, ground spices, fresh coriander and plenty of black pepper in a bowl.
Put the lamb in a roasting tin and rub with the marinade (see Make Ahead). Roast for 30 minutes, uncovered, then pour 300ml water around the lamb and cover the tin tightly with 2 sheets of foil. Roast for 4 hours, basting with the cooking juices once or twice, until tender.
Transfer the meat to a chopping board and rest for 20-30 minutes, loosely covered with foil. Skim any surface fat off the pan juices, then taste and keep warm (or simmer briskly for 5-10 minutes to intensify the flavour if it’s not punchy enough).
Meanwhile, prepare the salad. Put the cucumber, radishes and almonds in a serving bowl and toss with most of the herbs.
Drizzle with the argan oil, honey and lemon juice along with plenty of salt, and toss well. Scatter over the remaining herbs and pomegranate seeds. Serve dish, carved into slices, with the salad and crispy roast potatoes.
Fill a very large stockpot (may need to use multiple pots depending on sizing) with 2½ gallons of water and bring to a boil over high heat. Add the salt and stir until dissolved then add the thyme and garlic.
Add the potatoes and cook for about 6 minutes. Add the kielbasa then add the live lobsters, one at at time, claw first. Set the timer for 12 minutes. By then the lobsters will be cooked completely through and the meat will be solid white (if you are using a meat thermometer the temperature of the tail should read 180ºF).
At the 7 minute mark add the clams to the pot. When there are 4 minutes to go on the timer, add the corn.
When the time is up, drain the water from the pot and spread the contents from the boil on a large covered table or add the contents into large serving bowls.
Serve with grilled bread, lemon wedges and plenty of melted butter for dipping.
1 1/2 cups crushed creme-filled chocolate sandwich cookies (15 cookies)
2 tablespoons margarine or butter, softened
3 (8-oz.) pkg. cream cheese, softened
1 cup sugar
1 cup whipping cream
2 tablespoons margarine or butter, melted
2 teaspoons vanilla
1 cup coarsely chopped creme-filled chocolate sandwich cookies (about 10 cookies)
Crushed creme-filled chocolate sandwich cookies
1. Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and up sides of ungreased 10-inch springform pan. Refrigerate.
2. In large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually add sugar, beating until smooth. At low speed, add eggs 1 at a time, beating just until blended. Add whipping cream, 2 tablespoons margarine and vanilla; beat until smooth. Stir in 1 cup chopped cookies. Pour into crust-lined pan.
3. Bake at 325°F. for 50 to 60 minutes or until edges are set; center of cheesecake will be soft. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes or until center is set.
4. Remove cheesecake from oven. Cool in pan on wire rack for 1 hour or until completely cooled. Carefully remove sides of pan. Refrigerate 8 hours.
5. Just before serving, top cheesecake with whipped cream; sprinkle with crushed cookies. Store in refrigerator.
There are a variety of recipes involving different ingredients. All of them I’m sure are delicious. No matter what kind of meat and spices you use, this one has to have two things in common: moist and flavorful.
1 pound ground beef chuck
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 egg beaten
8 ounce can diced tomatoes with the juice
1/2 cup quick cooking oats
Brown Sugar Glaze:
1/3 cup ketchup
3 tablespoons brown sugar
1 tablespoon yellow mustard
Preheat your oven to 375 degrees.
Mix the ground beef, salt, pepper, onion, green peppers, egg, oats and diced tomatoes well.
You may have to use your hands, but don’t overwork the meat. Just until the ingredients are mixed in.
Form a loaf and place in a baking dish.
Mix ketchup, brown sugar and mustard together and spread over the meat.
Bake uncovered 1 hour, draining grease away twice by tipping the dish and using a spoon or holding the meat with a spatula and draining straight from the dish.
Food rarities: to eat or not to eat, that is the question! 🤣😁😆😅
I found these rare combinations of foods in the interwebs.
People just posted these pics without describing the ingredients and what to do with them. And for the life of me, I couldn’t find the name of them anywhere. I was wondering if any of you know what kind of food this is and if you would eat it!
I was wondering who eats this kind of ingredients and the combination of them.
I usually eat everything, normal, common and some rare food, but these are way over my league.
I like to try food from all over the world and experiment different flavors. But these foods look too weird, even for me who has tried it almost all!