| The Gorilla Chef's Vegetables: Peas with Tomato Sauce |
Delicious Peas with Tomato Sauce
Ingredients:
3-4 spring onions (or can use ½ medium onion)
1 clove garlic
½ tsp ground cumin
½ cup tomato sauce (Hunt's tomato puree) or two chopped tomatoes
Chop spring onions or onions. Fry in olive oil. Add 1 clove mashed garlic. Add ½ tsp cumin (fry
in small pool of oil in center of pan and mix with onions).
Add frozen peas and fry for a few minutes on a moderate to high flame. Add tomatoes or tomato
sauce. Fry a few minutes more until peas are tender.
Serve with bread or pasta.
Ingredients:
3-4 spring onions (or can use ½ medium onion)
1 clove garlic
½ tsp ground cumin
½ cup tomato sauce (Hunt's tomato puree) or two chopped tomatoes
Chop spring onions or onions. Fry in olive oil. Add 1 clove mashed garlic. Add ½ tsp cumin (fry
in small pool of oil in center of pan and mix with onions).
Add frozen peas and fry for a few minutes on a moderate to high flame. Add tomatoes or tomato
sauce. Fry a few minutes more until peas are tender.
Serve with bread or pasta.
| The Gorilla Chef's Dinner |
Salmon with Caper Sauce and
Parsley Potatoes
Ingredients:
Fish:
1 lb salmon fillet
Caper sauce:
Lemon juice (from 1 lemon)
Extra Virgin Olive Oil (3-4 Tbsp)
Salt to taste
Pepper
Capers (about 3 Tbsp)
Dash vinegar
Potatoes:
4-5 medium red potatoes
4 sprigs of parsley
Salt to taste
Optional: serve with sliced avocado and wilted
spinach
Directions:
First prepare Caper Sauce and potatoes.
Caper Sauce:
Add capers to bowl. Add olive oil, lemon juice, salt,
and pepper. Taste. May need more or less lemon
depending on taste desired. Add a dash vinegar.
Parsley Potatoes:
Boil potatoes. Drain. Dry in pan. Glaze pan with oil.
Chop potatoes in halves. Cover with fresh parsley
and fry for a few minutes until slightly crispy on
outside and beginning to brown.
Salmon:
Fry salmon in glazed pan until meat flakes off (about
20 minutes). Pour caper sauce over salmon. Serve
with parsley potatoes and (optional) sliced
avocado.
(If more vegetables are desired, fish can be served
also with wilted spinach with onions.)
Parsley Potatoes
Ingredients:
Fish:
1 lb salmon fillet
Caper sauce:
Lemon juice (from 1 lemon)
Extra Virgin Olive Oil (3-4 Tbsp)
Salt to taste
Pepper
Capers (about 3 Tbsp)
Dash vinegar
Potatoes:
4-5 medium red potatoes
4 sprigs of parsley
Salt to taste
Optional: serve with sliced avocado and wilted
spinach
Directions:
First prepare Caper Sauce and potatoes.
Caper Sauce:
Add capers to bowl. Add olive oil, lemon juice, salt,
and pepper. Taste. May need more or less lemon
depending on taste desired. Add a dash vinegar.
Parsley Potatoes:
Boil potatoes. Drain. Dry in pan. Glaze pan with oil.
Chop potatoes in halves. Cover with fresh parsley
and fry for a few minutes until slightly crispy on
outside and beginning to brown.
Salmon:
Fry salmon in glazed pan until meat flakes off (about
20 minutes). Pour caper sauce over salmon. Serve
with parsley potatoes and (optional) sliced
avocado.
(If more vegetables are desired, fish can be served
also with wilted spinach with onions.)
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