A Dish Inspired by the Arab Omelet, the Italian Fritata and the Spanish Tortilla

Ingredients

3 oz fine tagliatelle, cooked, drained, and tossed with a little olive oil
2-3 tablespoons extra-virgin olive oil 3 slices bacon, very finely chopped
2 zucchini, finely sliced into matchstick strips
4 large eggs a handful of chopped fresh parsley
1 tablespoon freshly grated Parmesan cheese
sea salt and freshly ground black pepper

Method

  1. Heat a well-seasoned or nonstick omelet pan over a medium-high heat, add 2 tablespoons of the oil, heat through, then add the bacon and saute until golden. Remove and drain on paper towels.
  2. Add the zucchini to the pan and cook over a gentle heat until soft but not colored.
  3. Beat the eggs in a bowl, add salt and pepper, then the pasta, bacon, zucchini, and parsley. Stir well.
  4. Heat a little more oil in the pan over medium heat and pour in the mixture, flattening it down slightly. Cook over a gentle heat for 5 minutes or so, lifting the edge with a spatula until the bottom is golden brown.
  5. Sprinkle with Parmesan, then put under a hot broiler until golden and puffy. Let cool to room temperature and serve in wedges.

Makes 6 servings.

Source: Noodles and Pasta

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Pork Belly Simmered with Black Tea

Ingredients

1 piece pork belly, about 300 g
3 tea bags (2 Darjeeling and 1 blended tea of ​​chocolate & orange peel)
1 clove garlic, crushed
2 to 3 slices ginger
3 tbsp white wine
3 tbsp maple syrup
4 tbsp soy sauce

Method

  1. Cook pork in a pot of boiling water for about 10 minutes. Remove and drain.
  2. Boil 4 cups of water in the pot. Add all the other ingredients together with the cooked pot. Bring to a boil. Remove the tea bags.
  3. Cover and cook for 20 or more minutes until the pork is tender. Remove from heat and allow to cool.
  4. Pour pork and poaching liquid into a ziploc bag. Put into the fridge and chill overnight.
  5. When ready to serve. Remove bag from fridge. Cut pork into slices.
  6. Cook the poaching liquid in a saucepan to reduce it into a thick sauce. Serve the pork with the sauce.

Source: Japanese magazine

Sauteed Salmon with Lentils

Ingredients

6 (6-oz) salmon fillets, skinned and deboned
salt and freshly ground pepper
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp butter

Lentils

2 tbsp olive oil
1/2 cup julienned bacon
1/2 cup minced shallots
1/2 cup peeled and diced carrots
1/2 cup diced celery
1 cup dry red wine
2 cups French lentils (rinsed well)
6 cups chicken stock
2 tbsp chopped fresh thyme
1/2 cup skinned, seeded and chopped tomatoes
2 tbsp chopped fresh chives
1 tsp butter
salt and freshly ground black pepper

Method

  1. To prepare the lentils, saute bacon in a medium-size pan over medium heat until almost crisp. Add the shallots, the carrots and the celery.
  2. When shallots are tender, add red wine and simmer until all of the liquid is evaporated.
  3. Add the lentils, the chicken stock and the thyme.
  4. Simmer lentils until tender, about 30-35 minutes, over medium-low heat.
  5. Add the tomatoes and the chives. Stir in the butter and season to taste.
  6. To prepare salmon, season the fillets with salt and ground pepper.
  7. Saute the fillets in a large skillet over medium heat in olive oil. Cook slowly (reduce heat if’ necessary) for about 6-7 minutes on the top. Turn and cook for another minute. The fish should be medium-rare.
  8. Add lemon juice and butter to the pan.
  9. To serve, heat 6 plates. Divide the lentils, place a salmon fillet on top of each portion and drizzle with lemon-butter jus over all.

Makes 6 servings.

Source: Met Home

Asian-style Roasted Pork Belly

Ingredients

4 cloves garlic, crushed
2 teaspoons finely grated ginger
1/4 cup hoisin sauce
1 cup Chinese cooking wine or sherry
1/4 cup brown sugar
2 tablespoons Indonesian sweet soy sauce (kecap manis)
1 cup water
2-1/4 1b pork belly

Method

  1. Combine the garlic, ginger, hoisin, wine, sugar, kecap manis and water in a bowl.
  2. Place the pork belly, skin side down, in a baking dish, pour over the marinade, cover and refrigerate for 1 hour.
  3. Preheat the oven to 180°C (350°F).
  4. Cover the dish of pork belly with aluminium (aluminum) foil and roast for 2 hours.
  5. Remove the foil and roast for a further 30 minutes or until the pork is cooked and the marinade is sticky.

Makes 6 servings.

Source: Donna Hay

Braised Pork Belly With Ginger and Fennel

Ingredients

2 pounds pork belly, cut into 2-inch pieces
Kosher salt
1 tablespoon vegetable oil
1/4 cup light brown sugar
1/4 cup sherry
1 teaspoon coriander seeds, lightly crushed
1 teaspoon cumin seeds, lightly crushed
1 teaspoon fennel seeds, lightly crushed
3-inch piece ginger, peeled and sliced
6 large scallions, green and white parts separated
4 tbsp dark soy sauce

Method

  1. Season pork with salt. Heat oil in a medium heavy-bottomed pot over medium heat. In batches, add the pork belly and cook until lightly browned on all sides, 8 to 10 minutes. Transfer to a plate and set aside.
  2. Pour off all but 1 tablespoon oil from the pot and add brown sugar. Cook until sugar is melted and the color of molasses, 2 to 3 minutes.
  3. Stir in sherry and 1/2 cup water, the caramel will sizzle and seize, but will become a sauce once it is melted again.
  4. Add coriander, cumin, and fennel seeds, ginger, scallion whites, soy sauce, and pork belly into the pot. Add 2 cups water, enough to cover the pork, bring to a boil, cover and simmer on low until pork belly is tender, 1 hour to 1 hour and 15 minutes.
  5. Uncover and increase the heat to medium and boil to reduce the sauce in the pot until the sauce is glossy and coats the pork belly, about 15 minutes. Top with sliced scallion greens and serve.

Source: Bon Appetit