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Side dish

This category contains 3 posts

Granny’s homemade pasta with fried pork and fresh lemon basil

“Real men’s food: Homemade pasta with fried pork and fresh lemon basil. Inspiring flavor! Normally you don’t add water or melted butter in pasta, but I decided to combine 3 recipes in one and the result was astonishing, even after 5 days since this pasta was cooked and eaten my family members ask if there’s any left (and search for it in the fridge:). try it, You’ll love it.”

Pasta:
1 egg;
1/2 cup of water;
1 1/2 cup of flour;
2 table spoons of salt;
1 teaspoon of pepper;
2 tablespoons of melted butter;
2 teaspoons of butter (not melted);
Pork
1/2 pound of pork;
1 medium white onion;
1 teaspoon of salt;
1 teaspoon of pepper;
1 tablespoon of corn/vegetable oil;
1/4 cup of lemon basil leaves.
Step 1:  Melt the butter, let it cool off. Whisk an egg into 1/2 cup of water, add a pinch of salt and  pour in  the cooled melted butter.
Step 2: Gradually add the flour until the dough will be of firm and elastic consistency (not very heavy, but not too moist, not too soft and sticky).
Step 3: Knead the dough for 10-15 min. Split your dough in to two parts. Cover the surface where you will roll out the layer with quite a bit of flour and using a dough roller roll out a thin layer of dough, cover with flour the surface of your layer, so that it wouldn’t stick, when you will start folding it.
Step 4: Fold your thin sheet of dough 3-4 times into a roll (remember you should have enough flour inside the roll, so that your pasta wouldn’t stick)
Step 5: Now start cutting you roll into thin strips (see the pic).
Step 6: As soon as you cut all your roll – add some air to your pasta, work through it with your hands, carefully give   it some air/

Step 7: Put the saucepan on high heat and wait until the water will start boiling. Add a teaspoon of salt and as soon as you see the water is boiling again add your pasta.
In 1-2 min carefully stir the pasta, but don’t break it.
In 2-4 min your pasta is ready, drain the water and add 2 tbsp. of not melted butter and carefully stir the pasta.
Meanwhile while your pasta is cooling off and the butter is melting:
Step &: Wash you pork, cut it into medium size square pieces.
Step 9: Peel the onion, cut it into thin rings. Add some salt-pepper to your pork. Let it stay for 3-5 minutes (while you are finishing with your pasta -> draining adding a butter to melt)
Step 10: Now take the frying pan and put it into high heat and start frying your pork. *** Tip: Fry your pork 3-4 minutes on each side without stirring, so that the crust would appear.***
Step 11: As soon as on one side of your pork you can see the golden-brown crust on one side of your pork, stir it and add the onion rings. Fry your pork again for 3-4 min. then stir. Fry until all the sides of your pork are golden brown and well cooked, you onion rings should be golden brown and almost transparent.
Step 12: Now the most exciting part: mixing the flavors!
Put some of your home-made pasta then add your fried pork on top ad cover it with fresh lemon basil leaves. The aroma should be awesome! Enjoy!
BTW: you don’t have the fresh lemon basil the dish will still be delicious!  You can play with the over greens and flavors.

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Steamed fishballs with lemon basil

Steamed fishballs with fresh lemon basil are very flavorful, delicious and healthy. It’s easy to cook and fast to eat. Lemon basil has a very rich in flavor; you can grow it in your garden or even in a flower pot on your balcony or backyard. The aroma of fresh lemon basil will add flavor, color and inspiration to any meat, fish dish or even dessert.

For this recipe you’ll need:

1 carrot

1 small onion

3 fish fillets (tilapia or any other)

¼ cup of parsley

¼ cup of lemon basil

Salt, pepper

Total servings: 4

Meatballs: 8

Step 1: Finely chop onion, shred the carrot, mince the fish fillets (in a food processor), add salt, pepper and parsley.

Step 2: Preheat the oven to 350F, grease the baking dish, form 8 meatballs and put them in the baking dish.

Step 3: Steam for 15-20 minutes or until cooked.

Step 4: Decorate with lemon basil leaves and serve.

Enjoy!

Fish and Potato salad “Mimosa”

This salad is more winter salad than summer, but sometimes,my family loves to eat it for lunch because it’s nutritious, delicious and healthy.
(You may use light mayo for less calories)

So for this salad you will need:

¼ of medium onion;

1 egg;

1 medium potato;

1-2 medium carrots;

1 can of light tuna in water;

1 teaspoon of salt;

1 teaspoon of pepper;

1 tablespoon of parsley;

3 tablespoons of mayo; (light)

2 tablespoons of American cheese (shredded) (not necessary, maybe excluded from the recipe);

Carefully wash and boil potato and carrots. (Boil for 20 min or until cooked). Boil 1 egg. Take off the heat drain the water and let the ingredients cool.

Meanwhile, take the tuna, open and drain, put in a separate bowl, add 1 tablespoon of mayo, add salt, pepper and stir very well.

Peel the cooled off carrots and potato, finely chop the 1/4  of onion.

Take the bowl for the salad and now we’ll create the layers of the salad. (BTW this salad shouldn’t be stirred).

Layers:

1 layer: onion and a little bit of salt (I use saltshaker to carefully salt every layer. This also helps me not to use too much salt in my dish).

2 layer: shred carrot (one or half, depending on how many carrots you did boil) salt and pepper this layer a little bit.

3 layer: take your tuna mixed with mayo, put it as a next layer (no salt or pepper)

4 layer: (if you want to add cheese this is time for it: shred the American cheese, so that a fine layer would form) If you don’t use the cheese,- grate the other half of carrot/ or the second carrot. (Salt and pepper,
don’t get too excited with salt and pepper, add just a bit!)

5 layer: grate the potato, add salt, pepper and cover it with mayo.

Now we do the decoration. In Slavic countries this salad is
called: mimosa, because the salad is decorated with grated egg yolk that reminds mimosa flowers (see the pic). Honestly it’s not necessary to decorate this salad with egg yolk. A leave of parsley will do just fine, but if you want your salad to look like this exotic Georgian flower you definitely should decorate it with egg yolk.

One more detail: in Slavic countries we don’t use tuna in this salad – we use canned pilchards/sardines in oil, but, as they contain too many calories I substituted sardines with tuna.

What Helen is cooking now:

All recipes are on Petitchef
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