Kiafardaily

Month: October, 2014

Baked Fish Fillets in a Bag!

FAribarajabi

I can call the Monday of last week a fish day! I bought some white fish fillet. The first thing came to me for cooking my fish was poaching it! I used thyme, oregano and spices to diffuse all the flavor into the fish and added as little as oil possible. Poaching is a great way of preparing fish and poultry because meat stays pretty moist with a little juice from vegetables that is so delicious and tasty.
This dish is not only delicious, but also makes zero mess in the kitchen during preparation and after serving. If you make this dish, you don’t have to wash plates! This makes this food a great pick if you are out of time or if you have friends coming over for a night gathering. What else you can ask for? You have a delicious meal ready in minutes, yet hours of fun and laughter!

Ingredients
300 gr fish fillet, cut into two pieces
1Tbsp olive oil
1/2 cup cherry tomatoes, washed
1small red onion, cut into wedges
1 large zucchini, sliced
2 tsp fresh or dry thyme
4 fresh garlic cloves, skinned
2Tbsp lime juice or red wine vinegar
2tsp spice mix: garlic powder, paprika, crushed black pepper, dill seed, and coriander powder
1/2 tsp sea salt
2 pieces of parchment paper, cut into 40 by 40 cm

fishfillet2_1

Directions
Warm up the oven to 450 F.
Combine spice mix with olive oil in a small bowl and rub the fillets into the spice on both sides.
Fold the paper in half crosswise. Open the papers and place the fish fillets beside the fold-line. Arrange zucchini, cherry tomatoes, herbs,and garlic at the top of the fish. Drizzle lime juice over the mix. Fold each paper and crimp the edges to seal each pocket.
Bake in the oven for 20 minutes. Serve hot with warm bread.
Note: if parchment paper is not available, you can use aluminum foils instead.

fishfillet

ِRosemary Roasted Leg of Lamb and Potatoes

lamb roast2

This classic recipe, Rosemary Raosted Leg of Lamb is a dish that never disappoints your gals at the party! The aromatic rosemary mixed with the flavor of natural fat from the lamb is just mmmm. I think it is a kind of therapy if you suffer from just-put-together- everyday-lunches at work. Soft roasted potatoes on the side carry the same flavor from rosemary and they are a perfect complementary to this ceremonial dish. When my family gathers on weekends and I know that they are awaiting for a good food, this is what I make for them. This recipe is insanely delicious; I totally recommend you make it once and guarantee you will be in total love with it.

سردست گوسفند با رزماری

Lamb roast:

1peice (4 to 5 pound) shank-end leg of lamb, trimmed

5 garlic cloves, cut into slivers

1 large spring of rosemary, stems removed

¼ cup olive oil

10 small cubes of frozen butter

¼ cup red wine vinegar

1Tbs sugar

Salt and pepper

1 full Tbs cornstarch

Potato Roast:

3 pounds fingerling potatoes, cut into halves

4 Tbs fresh rosemary

2 tsp chopped garlic

Salt and pepper to taste

2Tbs melted butter or olive oil

Directions for Lamb Roast

Preheat the oven to 350 degrees F.

Mix olive oil, vinegar, sugar, and rosemary leaves in a mixing bowl.

Using a sharp knife, make small holes all over the lamb. 
Poke the garlic and butter into the holes.
Place the lamb, fat side up, in a large roasting pan.

Brush the lamb with the vinegar mix and save the extras. Sprinkle with salt and pepper.
Roast for 60 to 75 minutes, and then brush the lamb again with the extra mix. Roast for another hour for a well-done roast. Transfer the lamb to a cutting board. Cover with foil and let rest 15 minutes.

Meanwhile, dissolve cornstarch in ¼ cup cold water. ٔThen, filter the extra broth from bottom of the pan. Transfer broth into a saucepan and add the cornstarch. Stir continuously and simmer for 5 minutes on low heat. Serve in a saucer along with roast.

Slice the lamb and serve.

Directions for Rosemary Potatoes

Boil potatoes for 5 minutes to lightly soften. This results in softer roasted potatoes. This stage is optional.

In a large bowl, combine potatoes with rosemary, garlic, salt, pepper, and olive oil.

Cover a baking pan with parchment paper. Spread potatoes out over the baking pan.
Bake at 350 degrees F for minutes, or until golden.

lamb roast1