SIX RECIPES IN ONE

This next recipe you can do it with any type of clams, shrimps, fish fillets, pork (sliced or in small pieces), chicken or turkey (sliced or small pieces).

After choosing above the main ingredient, you need (for 2 or 3 people) :

4/6 garlic cloves peeled and cut ( any manner or crushed)
4/6 tablespoons of olive oil
2 tablespoons of margarine or butter
Chopped fresh or frozen cilantro (I like a hand full,you can put less)
Coarse sea salt
Ground pepper
Half or one Lemon juice

First, spread some salt and pepper over the fillets of pork(or whatever you choose).
Fry for 1 or 2 minutes the garlic+olive oil+butter+cilantro, then add the fish or the meat into the skillet and fry it till it's done , stirring occasionally; pork, chicken and turkey(medium-high heat) need more time than fish(do not stir fish- cook first one side and then turn it and cook the other side) (medium-low heat).

Turn off the heat and spread lemon juice over the meat.
You can also add some fresh cilantro leaves.

Turkey roast with red pepper paste

- 1 big turkey leg (+/- 4 pounds or 2Kg)
- 2 tablespoons full of red pepper paste
- 1/3 cup (75ml/80ml) olive oil
- 1/4 cup (50ml/60ml) white wine vinegar
- a bunch chopped cilantro (stems too) fresh or frozen, not dry

Preheat oven to 500ºF (250ºC or Gas -10).
Put the turkey into a tall oven tray to avoid the sauce from spreading out. Put the red pepper paste, the cilantro and half of the olive oil over the turkey and rub it all over the meat (yes... with your hands , I'm sure you have washed them before coming to the kitchen), sprinkle the remaining olive oil all over it and place it uncovered in the lowest position of the preheated oven for ONLY 10/15 minutes with this temperature.

All roast meat must enter with a high temperature to seal the meat and make it more juicy and tasty. Not doing this will make the meat dry and hard to chew.

After the 10 minutes, reduce the temperature to 350ºF (175ºC or Gas 4). Open the oven door and carefully, without burning yourself, sprinkle the vinegar all over the turkey and let it roast for +/- 80 minutes. The vinegar is added at this point because adding it earlier would make the meat hard.


Each pound(455 grams) of turkey meat needs 20 minutes to roast at 350ºF (175ºC, Gas 4 ) and so 4 pounds of our recipe will be +/- 80 minutes. I think my temperatures and weight conversions are OK.

NOTE: You can do the same recipe with pork, but one pound(455 grams) of pork meat needs +/- 30 minutes to roast at 350ºF (175ºC, Gas 4).
Never forget to preheat the oven before placing the meat inside or else you'll have a very dry meat to chew.

MARINADE FOR (chicken,turkey,fish ) FILLETS

If you want a different and delicious taste, submerge your fillets ( before cooking) into a marinade for 3 or 6 hours and put them into a covered container in a cool place.

Marinade for 5 or 6 thin and small fillets ( chicken, turkey, pork or fish ) Mix together :

1 cup of milk
1 tablespoon of sea salt
1/4 tablespoon of ground black pepper
4/5 garlic cloves pealed and sliced
1/2 tablespoon of ground nutmeg( if you can, buy the nutmeg seed and grate it yourself, the flavor is better)
1 lemon juice
2 bay leaves (cut each one into 2 or 3 pieces)

After taking the fillets out of the marinade, you can fry them with some olive oil and butter or even better :

First coat both sides of the fillets with flour, then with beaten eggs and then use bread crumbs and with your hand stick them well to your fillets.
At this stage they can be frozen, preferably wrapped individually to use some days later.

They must fry (floating) in vegetable oil (medium heat) till both sides are golden brown.You can see previous post "Frying in vegetable oil".
If they are frozen, fry them immediately after taking them out of the freezer.

Fish fillets can be coated this way or coated only with flour and beaten eggs .
(This way they can't be frozen)

Fried Pork with Red pepper paste

10 to 12 small pork meat cubes (+ or - for 2 persons)
1 or 2 tablespoon of red pepper paste
6 tablespoon of olive oil (4 + 2)
2 tablespoons vegetable margarine
2 tablespoon of white wine vinegar or 1/2 lemon juice or both
1 hand full of finely chopped fresh (or frozen not dry) cilantro


Cut the pork meat into small cubes and with 1 or 2 tablespoons of red pepper paste (that I've already posted the recipe here) do the same way as I did with the turkey (also posted here) and rub it all over the meat.
In a skillet put 4 tablespoons of olive oil, wait until it is hot enough and you can hear the fizz when you dip the meat into it. Cook it until golden brown, this must be a quick process in a medium-high heat to seal the meat and you can cook less cubes at once to achieve this faster. The golden brown meat cubes can be put aside on a plate until you have them all done.

Next, into the same skillet add 2 more tablespoons of olive oil , 2 tablespoons of vegetable margarine and the cilantro, stirring till you have all mixed together, add the meat and its juices, put the lid and let it cook in a low-heat for a little longer until the meat is not pink inside.

Before turning off the heat, sprinkle the meat with the vinegar and stir. If you want to add the lemon juice it's after turning off the heat.

For decoration and a little more flavor, spread fresh cilantro leaves over the meat.
Instead pork you can do the same with turkey breast fillets cut into strips.