RECIPE GRILL SALMON WITH LEMON BUTTER SAUCE

Grill Salmon With Lemon Butter Sauce

 -INGREDIENTS:

2 pieces of salmon steak

-STORAGE MATERIAL:

1 tablespoon lemon juice

1/4 teaspoon black pepper powder

Herbs dill and thyme to taste

Salt to taste

-SOS INGREDIENTS:

250gm butter

2 tablespoons lemon juice

2 cloves garlic | finely chopped

A little thyme herb

Salt to taste

-COOKING METHOD:

Clean the salmon and marinate with the marinade for 20 minutes.

Bake the salmon for about 15 minutes until the fish is cooked through.

To produce the sauce, heat the butter over low heat.

Add the lemon herbs and squeezed juice. Stir well.

Turn off the heat and season with a pinch of salt. Serve with salmon.

RECIPE OVEN ROAST CHICKEN

 RECIPE OVEN ROAST CHICKEN

INGREDIENTS:

1 medium size chicken
1 celery stick | cut into four
1 teaspoon of thyme herb
1 teaspoon rosemary
1 large onion | halved
A few stalks of parsley leaves
1 bay leaf
1 tablespoon black pepper powder
2 tablespoons oyster sauce
1 tablespoon Lea & Perrins sauce
4 cloves garlic | finely mashed
1-2 teaspoons of brown sauce powder (to make the sauce)
A little corn/ wheat flour (to make a sauce)


COOKING METHOD:

Braise the chicken with rosemary, thyme, oyster sauce, Lea & Perrins sauce, black pepper, garlic and salt.
Stuff sliced ​​celery, parsley, half of a large onion in the chicken stomach. Marinate in the refrigerator for 2-3 hours.
Then, remove the chicken and bake for 1 hour or so to taste at a temperature of 200 C. Spread the butter two or three times on the surface of the chicken until cooked through and the skin is crisp.
When the chicken is cooked, rest for a while. Set it aside.
To make a sauce; the excess roasted chicken juice is taken and mixed with the remaining sliced ​​onion, celery, roasted parsley and bay leaf.
Cook all the ingredients in a pan and mix the brown sauce and a little flour to thicken it. You can also add a little water according to your taste.

RECIPE SHEPERD MEAT PIE

The easiest recipe to make SHEPERD MEAT PIE. the ingredients are not too much and it tastes very yummy. you can also be a chef at home.

INGREDIENTS:

1/2 kilo of beef or mutton | cut into dice
100gm ground beef | cut small
5-6 seeds russet potatoes | soft boiled
2 large onions | chopped
3 cloves garlic | chopped
1 1/2 tablespoons brown powder (dissolved in a lukewarm 125ml)
1/2 cube beef stock | according to taste
1 carrot stick | cut to 2.5cm
2 stalks of celery | cut to 2.5cm
6-7 seeds of fresh button mushrooms | coarsely sliced
2 bay leaves
A little rosemary and thyme herbs
2 tablespoons Lea & Perrins sauce
A little wheat flour dissolved in 125ml air
180ml fresh milk
100gm butter (to go into mashed potatoes)
100gm butter (for sauteing with olive oil)
2 tablespoons olive oil
Black pepper and salt to taste

COOKING METHOD:

Crush the boiled potatoes with milk, butter and salt, to place on top of the cooked meat. Set it aside.
Boil the meat until tender. Set it aside.
Saute onion and garlic with olive oil and a little butter. Add Lea & Perrins sauce, water, meat stock, carrots, celery, mushrooms, bay leaves, rosemary, thyme, black pepper and salt. Bring to a boil. Add the boiled meat and mix well. Once cooked, add flour and a little butter. Do not cook until too thick. Leave wet and moist, do not over dry.
After that, put all the ingredients cooked earlier into the casserole and flatten. After that, put the mashed potatoes on top and flatten.
Bake at 180 C for half an hour until the potatoes are slightly crispy.
Lift and ready to be served.