Homemade Beef Bresaola Recipe (Italian Air Dry Cured Beef From Scratch )

homemade bresaola recipe air dry cured beef step by step home curing

Homemade Bresaola (Italian Air Dry Cured Beef Meat)

Bresaola or beef bresaola is one of the cured meat cold cut or charcuterie. Bresaola, sometimes called brisaola is air-dried, salted and spiced beef, bison or venison deer that has been aged for several months until it becomes hard and turns a dark red. Bresaola usually made from lean and tender meat like eye round or tenderloin. Properly trimming process is essential to the rich taste. The meat of beef are thoroughly defatted and seasoned with a dry rub of coarse salt, spices, and herbs. They are then left to cure for a few days. Air drying period of beef bresaola between one and three months follows, depending on the weight of the particular bresaola. The meat loses about 30-40% of its original weight during aging.

how to make bresaola homemade air dry curing beef meat recipe step by step

Homemade Curing Beef Bresaola

I like home curing, smoking and preserving, eversince i’ve made my Homemade Venison Deer Bresaola Recipe, Homemade Gravlax (Salt Curing Salmon) and Homemade Duck Prosciutto (Air Dry-Cured Duck Breast), i’m obsessed with making homemade cured meat or charcuterie. I even made Homemade Smoked Salmon Recipe, Homemade Tea Smoked Duck Recipeand Homemade Smoked Beef Recipe. Homemade  beef bresaola is away cheaper than the gourmet deli store price tag. Making beef bresaola is actualy effordless since you let the time doing it’s drying and aging process. Beside, you can control all ingredients and adjust the taste according to your own personal licking. For example, i add szechuan peppercorn to my homemade bresaola to satisfied my asian descent taste buds and you won’t get any of it in the store.

recipe homemade bresaola beef dry curing pink salt easy step by step instruction

Beef Bresaola with Beautiful Iron Red Color

Beef bresaola is popular among the hunters because it was ancient old meat preserving method. Properly dry cured method of bresaola can save the good amount of hunting harvest. Than they can enjoyed  it for a long day since it can last for months or even years. Some would love to inocculate a good white mould in the exposed meat to make it last longer. To mantain the red meat color and prevent spoiling and poisoning from botulist, bresaola cured with nitrites like salt peter or potassium nitrid. The nitride oxide  binded and reacted with the remaining myoglobin in the flesh and make a red pigmentation. This process get even better when the water is drained out from the flesh.

bresaola recipe homemade step by step recipe bresaola tide butcher twines

Cured Beef with Firm Texture and Dark Color, Tide with Butcher Twines and ready to Hung Dry

Home curing beef bresaola is very savety, as long as you had the proper technique and equipments. When you dealing with uncooked meat, you need to made sure that all your equipments is clean and dry. Measure the weight of your beef then calculate the sea salt weight (2-3 %) and the pink salt weight (0,1%) needed to curing the beef .  Right after you finished curing the beef with salts, sugar and spices for about 2-3 days, depend on your beef loin size. The cured beef is washed under cleaned running water, hung in a cold, good-ventilated and dark place, then left until dry and loosen 30 percent of it’s original weight. Make sure you notes the weight of the cured beef before you hung it and calculate the 30 percent loss from the original weight.  In my case, the cured beef filet mignon weight is 166 grams and the 30% loss is 49,8, which means my bresaola is ready to eaten when it’s weighted 116 grams.  Unfortunately, my cured beef is a little bit forgotten in the fridge and the drying  goes a little bit too far until the bresaola weight reach 110 grams in 16 days (30 Mei-16 June 2014), but since my bresaola made of finest filet mignon cut, the taste is still fine and the texture is still tender.

bresaola homemade recipe dry curing beef meat step by step recipe

Bresaola Air Dry Cured Beef with Firmer and Darker Texture Compare to the Cured Beef Before Hung Dry in The Fridge

The time for maturing or air dry aging the cured beef is depending on the temperature, humidity and the climates. The optimal air drying process made the cured beef aged to develop more umami flavour,  but heat and hight humidity introduce the unwanted mold and bacteries and ruined your bresaola. If you found any greenish mold or wet and icky dripping with strange smells, discard your bresaola and made another ones because i’m sure  you don’t wanna risk your health.  The best enviroment for making cured meat is cold climate with low humidity. When you lived in a tropical country with high temperature and humidity, don’t worry about it, as long as you can set your refrigerator in “dry mode” you can made your own dry cured meat or bresaola.  I’m using my fridge for drying and curing many things, i even using it for drying my duck skin for making Homemade Peking Duck Recipe with Crispy Skin Recipe. Never forget to cleaned out your fridge before using it to hung dry and curing meat and never put any veggies like cabbage, onions, etc unless your bresaola got a funny smells and even worst molded and ruined.

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The spices and herbs used to curing and flavouring the beef bresaola is different according to the traditions and your personal preferences. For making mine, i’m using a combinations of nutmeg, szechuan pepercorn, fennel seed, cumin, cardamon, sage, tarragon, juniper berries, black pepper, bay leaf, cloves, thyme, oregano, and rosemary. For the salt, i’m using homemade wood smoked salt and also salt peter (sendawa). All of the rub then processed in a food processor until form a fine powder to made it penetrate better to the meat.

steb by step making venison bresaola recipe

Spice and Herbs for Flavouring My Bresaola: Nutmeg, Black Peppercorn, Szechuan Peppercorn, Cumin, Cardamon, Fennel, Juniper Berries, Thyme, Sage, Rosemarry, and Tarragon

thinly slice homemade beef bresaola dry cure beef meat at home recipe

Nicely Spiced Sliced Homemade Beef Bresaola

homemade beef bresaola dry cured beef tenderloin

Manually Thinly Sliced Homemade Beef Bresaola: Translucent!

How to enjoy beef bresaola is up to your preference, bresaola usually sliced into paper thin and served at room temperature or slightly cold.  It is most commonly eaten on its own, but may be drizzled with olive oil and lemon juice or balsamic vinegar. I love to serve beef bresaola as a salad or as an appetizer on a top of toasted whole wheat bread with blue cheese, pesto or spicy salsa dressing. Another variation is serving beef bresaola as a pasta or pizza topping. If you ask me about how does beef bressola taste like, i guess it almost the same with beef bresaola, but got a gamey deer flavour within.  Beef bresaola is got more iron-like taste with metal aftertaste, just like you eat your anemia supplement.

homemade bresaola italian dry cured beef recipe step by step making bresaola

Homemade Beef Bresaola Recipe

Homemade Beef Bresaola Recipe:

Ingredient:

  • 1 1/2 pounds beef tenderloin  (replace with beef)
  • 20 gr (about 2-3 percent from the meat) wood smoked seasalt
  • 1/4  tsp of salt peter/ pottasium nitride (you can either use pink salt)
  • 30 gr brown sugar (you can replace with regular sugar)
  • spice : nutmeg, szechuan pepercorn, fennel seed, cumin, cardamon, juniper berries, black peppercorn, and cloves
  • herbs : sage, tarragon, bay leaf, thyme, oregano, and rosemary

Instruction:

  • Trim any silverskin and fat from the beef tenderloin, note the weigh  for counting the salt weigth (2-3% sea salt and 0,1% curing salt/pink salt/salt peter)
  • Process all salt, sugar, spice and herbs in the food processor until form fine powder, set aside
  • Put the spiced beef loin in the non reactive airthight container (or using zip lock bag), let it refrigerate in  7-10 days until very firm depending on the size of your meat, flip it every 12 hour
  • Washed the cured beef under running cold water, patted dry and set aside
homemade bresaola beer dry curing weight loss 30 percent step by step instruction

Note The Original Weight of The Cured Beef

  • Tide the cured beef with butcher twines and secure the end, note the date and the weight of your salted and cured beef loin (count and note your 30 percent weight loss of your beef bresaola)
  • Hung the beef bresaola in your clean refrigerator, set it in “dry mode”
how to dry curing bresaola beef recipe with pink salt

The Beef Bresaola already Loss 30% weight fron Hung Dry Aging in the Fridge

  • Watch and weight your beef bresaola until it got ideal 30 percent of  weight lose target
how to make beef bresaola homemade step by step recipe slice thinly with knive

Thinly Slice Your Homemade Beef Bresaola

  • Thinly slice  your bresaola with sharp knive and enjoy your homemade beef bresaola in fresh greens salad or with tomato pizza.

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Grilled Beef Tenderloin Steak with Roasted Garlic Sauce

Grilled Beef Tenderloin Steak with Roasted Garlic Sauce filet mignon recipe

Grilled Beef Tenderloin Steak with Roasted Garlic Sauce

Grilled Beef Tenderloin Steak with Roasted Garlic Sauce. I’m using 3 little pieces of filet mignon or the tips of the tenderloin. The filet mignon weighed each about 125 grams and cost me totally about 25 USD.  Pretty pricey, but i guess it’s worthed since filet mignon is considered as the most tender cuts of beef. I used to pan seared my steak before, but i guess i’m gonna grilled my tenderloin today to infused the smokey flavour into the flesh even more. I serving my filet mignon with roasted garlic sauce, don’t get me wrong, roasted garlic got much more milder garlicky flavour than sauteed or deep fried garlic. Perfectly roasted garic got  caramelized sweet and also savoury hint, you can even barely eat it like roasted potato and it goes well too with the beef steaks.

beef tenderloin steak recipe roasted garlic cheese pesto recipe

Grilled Filet Mignon Tenderloin Steak with Roasted Garlic Sauce

Making oven roasted garlic recipe is so easy to do. Simply cut the tips end of the garlic bulp to made it a lot easier to extract after roasted, toss the garlic with olive oil and season it with salt and black pepper evenly, then lay them with the bottom side down in the oven tray. Use a big enough baking tray, so the garlic are not too crowded. You want room between them for the moisture to escape, which concentrates the garlic flavor. Bake for 30-45 minutes (depending of the garlic bulb size) in 482ºF (250ºC), or until the garlic are completely softened and wilted, and start to wrinkle and some of the them charred. The garlic bulb may take longer to roast, depending on the size and the ammount of your garlic. The oven roasted garlic will keep for about three days in the refrigerator and about 6 days if you packed it with oil, i also can be frozen for up to six months.

dry aged beef tenderloin filet mignon perfect steak fridge aged beef heston blumenthal

Dry Aged Tenderloin (Filet Mignon), note the dry and waxy surface !

I also using Heston Blumenthal perfect steak method to dry aging my tenderloin. My Perfectly Seared Ribeye Steak & Creamy Mushrooms Sauce Recipe was the first attemp with the Hesto’s method and the result is quite satisfying.  The step is dry aging the beef steak in the fridge by placing the steak above metal wire rack and left it undisturbed for at least two days.  The beef aging concentrates the flavour in the steak by evaporation and also break down or tenderized the meat by active enzymes works. The beef is ready when it’s outer layer turn into some waxy and firmer texture when you touch it. It’s no needed to peel off the outside layer of the dry aged tenderloin since the waxy layer is so thin. Never forget to take the steaks out of the fridge for a couple of minutes until it reach the room temperature before you cooked it.

recipe medium done beef tenderloin steak dry aged roasted garlic sauce pesto

Medium Done Grilled Beef Tenderloin Steak with Roasted Garlic Sauce

The Second step was searing the beef steak. Heat a cast iron frypan until sizzling hot, i mean very-very hot until it freakingly mad smoking and then seared it in cast iron pan for 15 seconds then turn it over every 15 seconds until the steak reach your preference doness. I adjusting the method and using my grill instead of pan. I rarely grilled my tenderloin steak but i really craving for it today, even the tenderloin is a tad overcooked to medium done (i hope it’s medium rare), but the tederloin still tender and taste very nice. I guess you won’t ever failed with filet mignon. Never forget to resting the meat to allow the juices reabsorbed into the meat.  This is  the secret of juicy tenderloin steak that usually omitted in domestic kitchen. I let  my 125 grams tenderloin steak rest for about 2 minutes, and you needed about 5-7 minutes for larger size of steak.

recipe grilled tenderloin steak garlic sauce cheese dry aged tenderloin heston blumenthal

Grilled Beef Tenderloin Steak with Roasted Garlic Sauce, Tomato Confit, Chopped Garlic Chives, Indian Pennywort Leaves and Crispy Deep Fried Garlic

 It’s been so long that i’ve not updating Dentist Chef, i guess the phrase “love and pasion will find it’s way” sounds to good to be true right now, i’ve been busy catching up my clinical requirement lately. Instead of Roasted garlic sauce, you can choose any kind of my favourite selection of sauces for steak;  Creamy Mushrooms Sauce, Italian Spicy Tomato & Basil Sauce, Creamy Bechamel Sauce, Roasted Tomato Sauce, Roasted Pepper Sauce, Creamy Green Peppercorn Sauce, Reduced Red Wine Demi Glace Sauce,or  Italian Salsa Verde Sauce

recipe beef tenderloin steak garlic sauce recipe roasted garlic pesto cheese sauce beef

Grilled Tenderloin Steak Recipe with Heston’s Blumenthal Method:

Ingredients :

  • 3 @ 125 gr filet mignon or tenderloin
  • 1 tbsp olive oil
  • 1 tbsp melted butter
  •  seasalt and freshly grounded black peppercorn

How to Grill Tenderloin Steak Recipe:

  • Unwrap your beef tenderloin steak and pat dry, put it above wire rack in the middle of your fridge rack and let it undisturbed for 2 days
  • Take the steaks out of the fridge for a couple of hours and reach the room temperature
  • Rub all the tenderloin  steak with salt and black peppercorn and make sure it coated evenly
  • Heat up your griller until as hot as it could be
  • Set your stopwatch to countdown the time
  • Pour the  olive oil and melted butter to the tenderloin steak
  • Grill the tenderloin  steak and let cook it for 15 seconds.

how to grill tenderloin steak barbeque medium done filet mignon griddle recipe

  • Flip the tenderloin steak over and over again every 15 seconds until it’s got a nice charred and crusted surface for about totally 1 minutes (i’m using 125 gr tenderloin steak, you need about 2-3 minutes for larger steak)
  • Check the tenderloin beef steak doness (medium rare is preferred) with meat thermometer and slet it rest for at least 2-3 minutes (i’m using 125 gr tenderloin steak, you need about 5 minutes for larger steak)
  • Served the perfectly grilled tenderloin steak with the roasted garlic sauce

Roasted Garlic Sauce Recipe:

  • 3-4 bulbs of roasted garlic
  • 1/2 cup roasted tomato from 1 1/2 cup fresh cherry tomato (you can replace with HOMEMADE SUN DRIED TOMATOES)
  • 1 tbsp paprika powder  (you can replace with HOMEMADE ROASTED BELL PEPPER)
  • a pinch of rosemarry
  • a pinch of thyme
  • Salt and freshly ground black pepper to taste
  • 2 tbsp olive oil

How to Make Roasted Garlic Sauce :

  • Put the roasted  garlic and , roasted  tomato in food processor and process until form a smooth paste
  • Heat up the olive oil in a sauce pan, saute the roasted garlic sauce paste until fragrance
  • Add the liquid from cooking the pasta, season with salt, pepper, thyme, and oregano, bring to boil
  • Simmer and reduce the sauce until thicken
  • Serve the roasted garlic sauce with the grilled tenderloin steak

Garnish: Crispy Deep Fried Ginger, Chopped Garlic Chives, Cherry Tomato Confit, Indian pennywort leaves (Centella asiatica Sp)

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Herbs Butter Roasted Chicken with Crispy Skin, Tender & Moist Meat, Served with Peanut Butter Satay Sauce

recipe herbs butter roasted chicken crispy skin moist meat

Herbs Butter Roasted Chicken Recipe with Crispy Skin and Moist Meat served with Homemade Peanut Butter Satay Sauce. It’s a kinda late to said happy EASTER to everyones, but i guess it’s better then never thou. Unfortunately, i couldn’t spent this year easter with my family due to my hectic and thight clinical schedules. Somehow, i felt i need to bring the senses homey to my house; which is represent in a comfort food like roasted chicken. Well, actually my mom used to roast a malay or kampong chicken that already braised until tender in rendang or thick curry sauces for hours instead of regular hen chicken, but i guess my version of roasted hen chicken with melted herbs butter underneath the skin is considered as a comfort for my licking.

crispy skin roasted chicken recipe herbs butter stuffed chicken peanut butter satay sauce

The highlight of this roasted chicken recipe is the crispness and the crunchyness of the chicken skin within a refreshing burst of herbs butter on it. To make a crispy skin  roasted chicken, the chicken skin must be totally dry. Make sure you patted dry the chicken skin with paper towels first, then exposed the chicken skin with flowing air from  a fan for an hour before cooking will really do the trick. I’ve try this dry skin method and it works with my Chinese Style Roasted Squab Pigeon.  You also can hang the chicken with a hook so the juices can dripped out and the carcass can rotate freely in front of the fan.  Another methot that usualy applied before the fan tricks is a good rub of salt. A sprinkling of salt will tend to bring moisture to the surface, where  the flown air from the fan and also the heat of the oven will evaporate it later.

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The best method of making a crispy and crackling roasted chicken skin is separating the connective tissue between the skin and the meat. This tricks allow the fat underneath the skin renderred and enhanced the crispiness of the roasted chicken skin. You also can put infused butter underneath the inflated chicken skin like herbs butter that i use within this recipe. If you use herbs, such as mint, cilantro, parsley, and dill, make sure you squeezed it out until dry with somekind of cheese cloth after you chopping it. Any remaining  moisture in the herbs infused butter that slipped underneath the chicken skin will messed up the roasted chicken skin into pale and soggy instead of crispy and crunchy. You can use a bicycle pump or baloon pump to inflating the chicken skin and forced the skin away from the meat, it’s gonna be better if you had air compressor pump to do the blown the chicken skin job.

recipe crispy skin roasted chicken herbs butter mint dill mint leaves recipe

The best temperature setting to roasting the chicken between 350-450 F (180-235 °C), it  can give you nicely crispy skin while the meat is tender, juicy and cooked through. Never exposed the chicken with the dripping liquid and oil (gravy) while you roasting the chicken or the chicken skin won’t crisp. Put the chicken above a shallow metal rack that holds the chicken above the edge of pan. Start roast the chicken breast side-up, and flip it over about a third of the way through the cooking process. Roasting a chicken isn’t  maxillofacial surgery. Follow a few simple rules, be willing to engage in trial and error, and you should have it down fairly soon. Good luck within your roasted chicken!

recipe roasted chicken herbs butter mint dill weed parsley cilantro leaves butter stuffed chicken skin recipe

Recipe Crispy Skin Herbs Butter Roasted Chicken with Cilantro, Parsley, Mint and Dill:

Ingredients:

Tools: Baloon Pump for blowing or inflating the chicken skin

How to Make Crispy Skin Herbs Butter Roasted Chicken with Cilantro, Parsley, Mint and Dill:

  • Clean and wash throughly the chicken with running water, pat dry, set aside
  • Insert the tips of the baloon or bicycle pump into the chicken skin through thr neck skin, secure the neck skin to make sure there’s no air coming out and start to inflate the chicken skin with pumping air into it, you can help with massaging the skin to distribute the air and make sure all the skin inlated from the meat.
recipe crispy skin roasted chicken blow pump air skin inflate meat herbs butter under skin stuffed chicken

Inflated Chicken Skin to Seperate the Meat from the Skin with Baloon Pump

  • Flip the chicken over and do the same in the chicken breast section
  • Put all the herbs into a chopper and process until roughly chopped, put into a cheese cloth and squeeze the liquid, set aside
  • In a glass bowl, mix the herbs mixture and the butter, springkle a little bit of salt and pepper on it, set aside
  • Rub salt and pepper throughly to the chicken skin
  • Mix the garam masala with salt and pepper, rub the mixture all over the chicken cavity
  • Spoon out the herbs butter mixture into the chicken skin  from the neck section, massage the herbs butter to distribute the herbs butter all over underneath the chicken skin
how to crispy skin roasted chicken herbs butter stuffed skin ckicken recipe blow air pump under chicken skin

Herbs Butter Infused Chicken Ready to Blown Dry with Fan

  • Put the chicken above a shallow metal rack roasting  pan. Pat dry the skin and expose the chicken with a fan for about 30 minutes to an hour until the skin is dry. (i also apply some bamboo skewer to fix the chicken wings position and tide up the leg with dill stalk)
herbs butter roasted chicken crispy skin tender moist meat recipe mint dill cilantro parsley herbs roast chicken

Herbs Butter Infused Chicken in a Hollow Rack Baking Pan to Make Sure the Liquid Dripping Won’t Contact with The Chicken Skin

  • Pop the herbs butter  infused chicken into the preheated 350 F oven for about 30 minutes
  • Increase the temperature to 450 F for about 15 minutes until the chicken breast side skin got nice golden brown color
recipe how to roasted chicken herbs butter mint cilantro dill crispy skin roasted chicken moist meat

Crispy Skin Herbs Butter Roasted Chicken with Dripping Gravy

  • Flip it the chicken over and roast it until the back side got golden brown color and crisp up too for another 15 minutes
  • Serve the Crispy Skin Herbs Butter Roasted Chicken with Homemade Peanut Butter Satay Sauce Recipe
peanut butter sauce noodle satay with chicken roasted herbs butter recipe

Crispy Skin Herbs Butter Roasted Chicken with Peanut Satay Sauce, Sauteed Cabbage and Wholemeal Spaghetti (Notes the ammout of herbs underneath the crispy skin)

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Recipe Savoury Zucchini Pancake (Gluten Free Courgette Fritter) with Cheese, Dill Weed, Bacon & Anchovies

recipe zucchini pancake savoury courgette pancake fritter bacon anchovies zucchini fried

Savoury zucchini pancake recipe. Zucchini or courgette squash is one of my favourite vegetable because it’s tasty and also extremely low calories. One cup (125 gr) of chopped raw unpeeled zucchini contain only 20 calories. Zucchini also a good source of protein and dietary fibers. Dietary fibers helps to bond vitamins and minerals for the best nutritional delivery, and protein replaced the broken cells in your body A medium size zucchini supplies 35 milligrams of vitamin C, or between 39 and 46 percent of the recommended daily allowance for adults. Zucchini is also rich in vitamin A, providing between 13 and 17 percent of the recommended daily intake for adults.

zuchini fritter recipe courgette pancake savoury zucchini bread

The term of zucchini pancake and zucchini fritter sometimes a little bit confusing, but i guess the major different of pancake and fritter is the method of frying it. Even basically the zuchinni batter is the same, the end result is different in taste and also texture. Zucchini pancake made of thick batter that pan fried with a little ammount of cooking oil that made the inner side of the pancake is moist and pluffy, while the outside is slighly charred. Zucchini fritter made of thinner batter that deep fried with cooking oil that made the inner side of the pancake is still moist and firmer than zucchini pancake while the outside very crispy and crunchy. Honestly, i love the crispy and crunchy deep fried zucchini fritter more than the zucchini pancake, but  i guess i won’t add any unnecesssary ammount of calories for my snack.

zucchini pancake recipe

This savoury zucchini pancake or courgette fritter in this recipe is not only less calories that i’ve already mention before, but also gluten free. One of my older causin along with my lovely niece who came to my house several days ago got some health issues with gluten.This savoury gluten free zucchini pancake recipe is gonna be my first project with my Rob’s Red Mill Gluten Free All Purpose Baking Flour that made of garbanzo flour, potato starch, tapioca flour, sorghum flour, and fava flour medley. Instead, you can use rice flour or even red rice flour as a substitution for the gluten free baking flour. Making the zucchini pancake batter is so easy, simply mix all the ingredients in a big glass bowl. The batter  gonna be looks dry in the beginning of mixing but when you let it sit for five to ten minutes, the batter consistency got thinner due the osmosis dripping liquid from the grated zucchini. Once you sit the batter too long, it’s gonna be too liquid and not easy to handle, you need to adjust the consistency by adding more flour into it.

zucchini pancake recipe courgette pancake savory bacon

Homemade savoury and gluten free zucchini pancake sometimes got a bitter aftertaste, but for my asian licking i considered it’s pleasantly bitter. Zucchini, along with many of its closely related relatives including cucumber, produces an intensely bitter group of compounds known as cucurbitacins. If you didn’t like the bitter aftertaste, you can peel off the zucchini before grated it to reduce the bitterness. Choose the medium size zuchinni with light green color because it’s less bitter than the  small and darker color zucchini. This savoury zucchini pancake got some kicking cheesy flavour from grated Parmaggiano-Reggiano parmesan cheese and soft and creamy mascarpone cheese. I also add finely chopped bacon and mashed anchovies to the zucchini pancake batter to  give kicking savoury flavour. The saltiness of the anchovies take over the zucchini bitterness.

 

resep bakwan sayuran teri resep zukini sukini terung italia zucchini pancake fritter

Resep bakwan sayuran zukini or bakwan terung sukini was the Indonesian names for zucchini pancake. Even traditionally savoury bakwan sayuran or vegetables pancake contain no cheese but dried and salted anchovies that called ikan teri in Bahasa. Basic seasoning and spice that usually added is shallots, garlic, sand ginger and turmeric paste.  Candle nuts and coconut cream usually added to give a creamy and also crunchy outside layer of the vegetables pancake once it deep fried. This bakwan sayuran sukini usually served with sambal or traditional Indonesian chilli relish.

recipe zucchini pancake cheese dill bacon with spicy homemade sriracha sauce  bakwan sayuran saus cabe

I choose to serve my homemade savoury zucchini pancake or courgette fritter with homemade sriracha sauce, a fermented chilli relish or sambal sauce with sweet, tangy and garlicky taste. You can get the Homemade Sriracha Recipe from my fellow foodie  blogger Mummy, I Can Cook. I also add pickled green bird eye chilies and pickled garlic, alongside, i add mascarpone cheese and chopped dill weed, somekind of eastern and western fusion.

 

zuchinni pancake courgette savoury fritter fried zucchini cake bacon anchovies

Recipe Cheesy Savoury Zucchini Pancake (Gluten Free) with Dill Weed, Bacon, Anchovies, Parmesan & Mascarpone Cheese :

Ingredients:

  • 1 pound zucchini, grated
  • 1/4 cup grated Parmigianno Regianno Parmesan Cheese
  • 1/2 cup Mascarpone Cheese
  • 1 tsp Homemade garam Masala Spice Powder
  • 2 tbsp chopped fresh dill weed
  • 1/4 tsp lemon zest
  • 1/2 teaspoon chopped garlic
  • 2 slices of bacon, finely chopped
  • 1 oz (28 gr) tinned anchovies in olive oil, mashed
  • salt and pepper to taste
  • 1/2 cup Bob’s  Red Mill Baking All Purpose Flour
  • 1 large  organic brown eggs, beaten
  • 1/2 cup olive oil fon pan frying the savoury zucchini pancake
  • 1/2 cup mascarpone cheese for serving

How to Make Savoury Zucchini Pancake:

  • Combine all ingredients (except the dill weed) in a large glass bowl

recipe zucchini cheese dill pancake savoury bread bacon anchovies courgette cucumber fritter courgette pancake

  • Crack open the egg and mix it with all the ingredients until the batter smooth and got no lumpy flour, let it sit for about five to ten minutes
  • Add the dill weed just right about you want to cook the zavoury zucchini pancake

savoury zucchini pancake dill recipe cucumber kyuri bread breakfast vegan pancake recipe

  • Heat up the olive oil in the pan in medium low heat
  • Put the pancake ring, pour the batter and let the bottom got nice golden brown and the batter losen up from the pancake ring

how to make zucchini pancake cheese dill bacon savoury courgette fritter courgertte bread

  • Flip the savoury zucchini pancake to cook another side for another 1 minutes
  • Repeat until all the savoury zucchini pancake finished.

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Perfectly Seared Ribeye Steak & Creamy Mushrooms Sauce Recipe with Heston Blumenthal Method

wagyu beef steak creamy mushrooms sauce

Kobe Style Beef Ribeye Steak with Creamy Mushrooms

Perfectly Seared Kobe Style Ribeye Steak with Creamy Mushrooms Sauce Recipe with Heston Blumenthal Method. I love beef steak all the way, the best ever beef steak for my licking must be flavoursome, juicy and yet tender, especially when it’s melt in my mouth. My searching of perfection about  how to seared beef steak driven me to Heston Blumenthal Method that combine an easy and  home friendly fridge dry aging method and scientific maillard reaction. When i post my last Grilled Wagyu Beef Steak with Roasted Pepper Sauce Recipe, my friend Eva Taylor from Kitchen Inspirations suggest me about The Perfect Steak- Heston Blumentha Video. Browsing along in the internet driven me to How To Cook The Perfect Steak by Lorraine Elliott from Not Quite Nigella, after reading and watching the video, i think this Heston’s Blumenthal Perfect Seared Steak Method is worth to try.

wagyu ribeye recipe usa kobe style beef steak recipe

16 USD for almost 200 gr USA Kobe-style Wagyu Ribeye Steak, freaking expensive!!!

I’m using Kobe Style USA Wagyu Ribeye from Food Hall Supermarket. This wagyu steak was tagged 16 USD (IDR 162.580= 3 pounds of regular beef) for about ONLY almost 200 gr (83 USD per kilo) of it, sounds incredibly pricey and i though this Heston’s Blumenthal method has to be works unless i’m gonna damn him for ruined my pricey wagyu ribeye . The Kobe-style ribeye beef steak itself was intensly marbled and for sure it’s gonna be tender, how juicy the meat  and how crusted the seared outer layer is all about i’m gonna to prove with Heston’s method.

wagyu steak USA Kobe beef recipe

Heston’s 2 Days Dry Aged Ribeye Steak in My Fridge, Note the Waxy Outer Layer with Intensely Marbled Fat

To make a perfect seared steak, you should follow the steps:

Step 1- First step is dry aging the beef steak in the fridge by placing the steak above metal wire rack and left it undisturbed for at least two days.  The beef aging concentrates the flavour in the steak by evaporation and also break down or tenderized the meat by active enzymes works. The beef is ready when it’s outer layer turn into some waxy and firmer texture when you touch it. Never forget to take the steaks out of the fridge for a couple of minutes until it reach the room temperature before you cooked it

Recipe beef steak mushrooms cream sauce wagyu ribeye steak creamy mughrooms

Perfectly Seared Ribeye Steak with Crusted Outer Layer

Step 2 – Second step was the searing the beef steak.  Heat a cast iron frypan until sizzling hot, i mean very-very hot until it freakingly mad smoking. Never forget to turn off your smoke alarm before you cooking the steak and luckily i don’t have one. Heston even warns that it will feel like you might burn your house down but you won’t. My aunty who lives next to me even asked what i’m doing and i just replied “it’s okey Tante (aunty), i just made steak”. I sprinkle some salt and black pepper (the original recipe didn’t add the black pepeprcorn) on the steak and add a layer of oil to the pan. You can use your stopwatch for countdown, but i’m using my mind as i used to be countdown the time for composite dental filling light cure. I put the steak on the pan and allow it to cook for 15 seconds then turn it over every 15 seconds for totally about  2 minutes for my 1  3/4  inches thick (200gr) wagyu ribeye steak.

dry aged beef steak medium rare wagyu with creamy mushrooms steak

Perfectly Medium Rare Seared Kobe Sty;e USA Wagyu Ribeye

Step 3- The third steps was resting the meat. Resting the meat to allow the juices reabsorbed into the meat and it’s the secret of juicy steak. Once you’ve removed the steak from the pan, stick your meat with meat termometer in the thickest part of the stek,  rare should be 45C/113F, medium 55C/131F and well done 65C/149F.  Mine was 49C and i guess it’s perfectly medium rare and exactly what i wanted to. Let the meat rest for 5 minutes before serving. Just look at my perfectly seared Kobe-Style USA wagyu ribeye photograph and you’ll know it was perfectly medium rare steak and don’t forget to notice the melted fat all over the meat and it’s made the damn hell pricey wagyu steak as tender and melted as heaven.

medium rare wagyu beef steak with creamy mushrooms sauce

Perfectly Seared Ribeye Steak with Creamy Mushrooms Sauce Recipe with Heston Blumenthal Method

The verdict of the steak with Heston’s Blumenthal method it’s pretty damn works with my US Kobe-style wagyu ribeye. The Maillard reaction or simply caramelization of  amino acids (protein) and reducing sugars that gives browned color and crusted layer on the outer steak produce a desirable umami flavor. The flipping process turn down the heat from the steak outer layer quickly and it’s prevent the inside of the steak get overcooked while the outer layer got properly seared. The meat is totally juicy as i expected because the seared outer layer seal the juice inside the meat.  I’ve try the insanely expensive dry aged beef for my Dry Aged Black Angus Striploin Steak with Spicy Balsamic Vinegar and Shallots Jam Recipe, and i guess this Heston’s blumenthal of home friendly fridge dry aging beef works pretty good too since the beef steak got almost the same beefy flavoursome with the pricey 30 days dry aged beef. I wonder my next project is about blind tasting of comercialized dry anged steak vs Heston’s dry aging method, i hope one of my sisters will be the sponsors, lol

recipe creamy mushrooms sauce cream with beef ribeye steak wagyu

Perfectly Seared Steak with Juicy, Tender and Beefy Flavoursome with Creamy Umami Mushrooms Sauce

recipe ribeye beef steak with creamy mushrooms sauce

Creamy Mushrooms Sauce with Perfectly Seared Ribeye Steak

Creamy mushrooms sauce was the perfectly accompanion for my perfectly seared ribeye steak with Heston’s method. I’m using japanese shimeji mushrooms or Brown Beech Mushroom for this recipe, but you can use any kind of mushrooms that you’re like. I recommended button mushrooms or shiitake mushrooms for making steak sauce. I also served the steak with deep fried sweet potato that i cook according to my Spicy Seasoned Deep Fried Cassava or Yuca Root and some Homemade Roasted Garlic Bulb. Instead of creamy mushrooms sauce, you can choose any kind of my favourite selection of sauces for steak; Italian Spicy Tomato & Basil Sauce, Creamy Bechamel Sauce, Roasted Tomato Sauce, Roasted Pepper Sauce, Creamy Green Peppercorn Sauce, Reduced Red Wine Demi Glace Sauce, Italian Salsa Verde Sauce or Roasted Garlic Sauce

Perfectly Seared Beef Steak Recipe with Heston's Blumenthal Method:

Perfectly Seared Beef Steak Recipe with Heston’s Blumenthal Method:

Perfectly Seared Beef Steak Recipe with Heston’s Blumenthal Method:

Ingredients :

  • 2 @ 200 gr beef steak (i’m using Kobe-style USA wagyu ribeye)
  • 1 tbsp olive oil
  • 1 tbsp melted butter
  •  seasalt and freshly grounded black peppercorn

How to Perfectly Seared Beef Steak Recipe with Heston’s Blumenthal Method:

  1. Unwrap your beef steak and pat dry, put it above wire rack in the middle of your fridge rack and let it undisturbed for 2 days
  2. Take the steaks out of the fridge for a couple of hours and reach the room temperature
  3. Rub all the wagyu topside steak with salt and black peppercorn and make sure it coated evenly
  4. Heat up your skillet until as hot as it could be
  5. Set your stopwatch to countdown the time
  6. Just before searing, pour the  olive oil and melted butter to the pan
  7. Put the kobe wagyu steak to the pan and cook it for 15 seconds.
  8. Flip the steak over and over again every 15 seconds until it’s got a nice charred and crusted surface for about totally 2 minutes
  9. Check the wagyu beef steak doness (medium rare is preferred) with meat thermometer and slet it rest for at least 5 minutes
  10. Served the perfectly seared kobe wagyu ribeye steak with the creamy mushrooms sauce
creamy mushrooms sauce for steak recipe

Creamy Mushrooms Sauce For Perfectly Seared Ribeye Steak

Creamy Mushrooms Sauce Recipe :

Ingredients:
  • 1 tbsp  butter
  • 1 tbsp olive oil
  • 150 g  shimeji mushrooms (button mushrooms or shiitake mushrooms would be lovely too)
  • 150 ml heavy cream
  • 1 tbsp chopped garlic*optional
  • 1 tbsp chopped onion*optional
  • 1 tbsp chopped shallots*optional
  • Salt and pepper to taste

How To Make Creamy Mushrooms Sauce Recipe

  1. Heat oil and butter a medium saucepan over medium-high heat.
  2. Add the onion, garlic and shalots and cook for about 1 minute until the mixture  fragrant but not browned
  3. Add sliced mushrooms and stir-fry until they are lightly browned, reduce heat to medium.
  4. Add cream, salt and pepper and bring to a boil.
  5. Simmer until the sauce has reduced by half
  6. Remove from heat and serve over your favourite Perfectly seared Kobe-style ribeye steak.

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Baked Salmon Meatball with Cheese Stuffing Italian Spicy Tomato Basil Sauce, Ultimate Uncle Dentist Chef Recipe

salmon meatball recipe cheese stuffed salmon fish

Baked Salmon Meatball with Cheese Stuffing and Italian Spicy Tomato Basil Sauce

Baked Salmon Meatball with Cheese Stuffing and Spicy Tomato and Basil Sauce Recipe.  Cheese stuffed salmon meatball is ultimate uncle Dentist Chef recipe. Beside the fact this recipe is low in calories and contain tons of protein and nutritional value, salmon meatball is so easy to made and mostly become kids favourite, especially if you made it with the kids too.  I love making homemade “fast food” with my nieces and nephews once we meet, beside salmon meatball, you can try this easy and kid’s friendly recipe; Homemade Salmon Nugget, Homemade Yong Taufo0(Fish Stuffed Tofu and Vegetables Soup) or Cauliflower or Broccoli Crust Pizza Recipe.

dedy oktavianus pardede family

Me (middle), Clesya, David, Racheal, My Sisters and My Brothers in Law

calvin matthew sihombing1

Calvin Matthew Sihombing, My Youngest Nephews

Having two pairs or niece and nephew was one of the best moment in my existence now, i think i really love them. I can’t described it but i think i love them much more than both of my sisters now. My oldest sister delivered my oldest niece  Clesya Sihombing and Calvin Matthew Sihombing as the youngest niece, both was aged 4 and almost 1 year now. My second older sister delivered my unidentical twins named Racheal and David Rosevelt Silaban 2 years ago. They are too georgeos and become my inspiration, nothing better to spend time rathen than messing the house and especially the kicthen with them. Even my sisters insist of consistance in diciplines parenting, i guess i still working on it, you know; good uncle wouln’t say no to his niece and nephew.

salmon meatball recipe homemade cheese stuffed baked salmon

Cheese Stuffed Salmon Meatball, Cheery Tomato and Italian Spicy Tomato Basil Sauce

My mother is a very succesfull and also powerfull career woman, she told us and shown us a true mean of disciplines. Guess what, we used to wake up, tide up and take a shower in the morning even it’s sunday or holliday when we were kids. As the youngest and the only son, guess what, i’m become the sweet hearth in the house. She always look in me with judge about my looks, don’t get me wrong, i mean she always love and literray risked her own liive for me and it’s period. I’m just saying that mothers used to look to their childrent with, judge as ‘your hair is not tide enough’, ‘zip your pants’ or  ‘your tie is not pointing to the ground ‘. My moms used to be prescise with the recipe too (especially for dessert) in the kitchen, contrary with me and my old man who used to be  adjust a litttle bit of this and a little bit of that.

easy salmon meatball recipe cheese stuffed salmon meatball

Simply Elegant Salmon Meatball with Cheese Stuffing and Italian Spicy Tomato Basil Sauce

My mother love represent the way she want me to be perfect through her eyes. Even when i’m a 23 years old dentistry students and my mom still not bother to tide up my shirt in public and it’s sometimes drives me crazy. She want me to the best i can be, i can read when i was 3.5 years and i’m mostly the top three of my class when i was in school. Being always perfect is not that kind of fun for me and it’s sometimes made me not very a public person.

This kind of “disciplines’ was totally inprinted to both of my sisters and i won’t even let this judgemental issues gonna happen to my nieces and nephews especially if it’s in the kitchen. I realize the disciplines made me became a dentistry students and both of my sister graduated from university with honour, but i argued with my sister “come on, both of you going to work while they not totally awake and coming back when they sleepy” . My older sister replied me “children of working mom used to be unbehaved well because their mother used to pampered them and always be ‘yes’ as a bargain about lack of quantity time, it’s all about quality not quantity time actualy”. Well, i think there’s none such a quality time without building it with quantity. My sister told me “my childrents willl understand that later on”, i responds “well then, this is my house and my rules is no rules, the kids can floading the floor if they wanted too”. The key of fun cooking with kids is “NO JUDGMENT INSTEAD OF COMPLIMENT” .  Clesya just smiled at me and we start to making the baked cheese stuffed salmon meatball with laught because she didn’t had any idea what just happened.

recipe salmon meatball baked cheese stuffed salmon recipe

Baked Salmon Meatball with Cheese Stuffing and Italian Spicy Tomato Basil Sauce

When cooking the salmon meatball with kids begin, we made a hilarious joke about it. My sister interupting when she noticed the salmon meatball which made by Clesya formed not in the same size and she explained that it could made the samon meatball overcoked while the other is not cooked throught.  I read some guilty accent in Clesya eyes and i said ” this is Uncle Dentist Chef ultimate salmon meatball and the recipe specified with not same size”. My oldest sister then kissed me deeply and smack my head off a little bit then smiled at me, she replied “okey then pampering uncle dentist chef, grown up !!!”. I guess i’m a good uncle with no doubd, at least according to my nieces and mephews and i think i”ll gonna working on it once i had my own kids. LoL

bakso ikan salmon pangang isi keju saus tomat kemangi pedas

Resep Bakso Ikan Salmon Panggang Saus Tomat

Resep Bakso Ikan Salmon Panggang Isi Keju is the translation of baked salmon meatball with cheese stuffing in Bahasa Indonesia. Bakso salmontonyain tons of unsaturated Omega-3 and Omega-6 fatty acid considered as a GOOD FAT that cleanse clotted cholestrol or BAD FAT in your capilary. Bakso salmon or meatball is a good deal as a brain food for your childrens, i guess it’s better be increased  fish  intake in your daily life from now on.

cheese stuffed salmon meatball recipe

Melted Camembert Cheese Stuffed Salmon Meatball with Spicy Tomato Sauce

salmon meatball pasta spaghetti tomato salmon recipe

Salmon Meatball in Tomato Basil Sauce with Spaghetti Pasta

Cheese stuffed salmon meatball can be eated with the Italian style tomato and basil sauce or tossed with pasta like what i did. I served the salmon meatball in tomato sauce with angel hair spaghetti pasta. The salmon meatball can be boiled or deep fried too, but personally i love the texture of baked salmon meatball because it’s got some charred and crisp  layer in the outside just like the deep fried ones, but with less calories.

Now, have you ever cooking with your kids???

Will you still looking at them with judge then ???

Cheese Stuffed Salmon Meatball Recipe:

  • 500 grams skinless salmon fillet
  • 100 gr camembert cheese (you can use any soft easily melted cheese like mozarella), cubed 1×1 cm
  • 3 eggs, beaten
  • 1 cup or more bread crumbs
  • 1/2 medium size onion, finely chopped
  • 6 cloves garlic, finely chopped
  • 1 shallots, finely chopped
  • 2 tbsp all purpose flour
  • 1 tbsp mix italian herbs (oregano, thyme, marojam and rosemarry)
  • 1 tbsp tapioca flour
  • salt and pepper to taste
  • 1 tbsp oil for stir frying

Instruction:

  • Preheat oven in 180°C and lay alumunium foil over the baking tray, spray the alumunium foil with oil
  • Heat up 1 tbsp oil in a pan, saute the onion, shallots and garlic until browned and caramelized, set aside
  • Put the salmon fillet, egg yolk, salt and pepper in the food processor, process until nearly smooth
  • Put the processed salmon mixture in a bowl, add the sauteed onion mixture, all flour and breadcrumb
  • Season with salt and pepper and mix it well
  • Spoon 1 tbsp of the salmon mixture and put the cubed cheese in the middle
  • Using 2 table spoons, shaped the salmon mixture into ball and the cheese is totally covered with the salmon meat mixture
  • Carefully put the the salmon meatball in the baking pan
homemade salmon meatball recipe with cheese

Homemade Salmon Meatball

  • Baked the cheese stuffed salmon meatball for about 15-20 minutes until throughly cooked
homemade salmon meatball cheese stuffed with tomato sauce

Baked Salmon Meatball

Italian Tomato and Basil Sauce Recipe:

  • 300 gr ripe tomato (about 5 medium size), diced
  • 1/2 cup water
  • 1/2 cup basil, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 shallot, fimely chopped
  • 3 tbsp olive oil, or more for drizzling the tomato
  • salt and pepper to taste
  • 1 tbsp mix Italian herbs (rosemarry, oregano, thyme, sage and marojam)
  • 1/2 cup water

How to Make Oven Roasted Tomato Sauce:

  • Heat up 2 tbsp olive oil in heavy bottom sauce pan, saute the onion for about 8 minutes over medium heat until it’s changing into translucent and fragrance
  • Add the Garlic and saute another 2 minutes
  • Add the diced tomato and let it soften for about 5 minutes, pour the water
easy tomato basil sauce recipe

Italian Style Tomato and Basil Sauce

  • Season with salt, pepper and herbs
  • Let it boil and simmer it until thicken, nearly done add the chopped basil leaves
  • Served the Italian tomato and basil sauce with the baked salmon meatball

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