Côté Table, Bienvenue en Mai, Welcome to May

Côté Table, Bienvenue en Mai, Welcome to May est un merveilleux temps de cuisine printanière. Les chaleurs estivales ne sont pas encore arrivées mais cette saison se remplit déjà de senteurs de grandes vacances.

Commençons donc par des Panna Cotta au Parmesan. Ces petites entrées sont rafraîchissantes et super faciles à réaliser. Elles seront aussi parfaites si elles sont servies en mini doses pour l’apéritif !

L’ail arrive sur les marchés… On pourrait dire aussi que l’ail est la pierre angulaire de la cuisine. Il a aussi longtemps été considéré comme un remède médicamenteux. Riche et intense, adoptez ces Calamars Farcis avec Sauce Tomate et Pignons de Pin façon Portugaise, vous allez juste vous régaler !

Enfin, qui dit Mai, dit Fraises… Et les desserts aux fraises ne manquent pas. Alors à vous de choisir entre Tarte aux Fraises à la Française, Tiramisu aux Fraises ou encore une Mousse de Yaourt aux Fraises, pour n’en citer que trois.  Alors, Bon Appétit sur la Classe de Cuisine et Joyeuses Pâques !

 

Côté Table, Bienvenue en Mai... Welcome to May

 

Côté Table, Bienvenue en Mai, Welcome to May is a wonderful spring-time cooking… Now, the summer heat has not yet arrived but this season already brings a scent of summer holidays. So let us start with these Parmesan Panna Cotta. These small starters are refreshing and super easy to make. Most noteworthy, these Panna Cotta will also be perfect as an appetiser if served in smaller containers !

As garlic comes into season we have got great plates designed to be shared. These cloves are the cornerstone of cooking. It has long been seen as a medicinal remedy too. Rich and intense, try these Stuffed Squid with Tomato Sauce and Pine Nuts, Portuguese way. You will definitely enjoy it ! 

Finally, who says May, says Strawberries … Furthermore, the strawberry desserts are so numerous. Then you have to choose, or not, between a French Strawberry Tart, a Strawberry Tiramisu and a Yogurt Mousse with Strawberries. Just to name three. And then, Bon Appétit at La Classe de Cuisine and Happy Easter !

Stuffed Squid with Tomato Sauce and Pine Nuts, Portuguese Way

This recipe of Stuffed Squid with Tomato Sauce and Pine Nuts, Portuguese Way is my first real homemade Portuguese seafood recipe ! Rich and intense, this plate took me some time to execute. Lisbon and its environs make some of Portugal’s finest foods !

Stuffed Squid with Tomato Sauce and Pine Nuts

First, here is the list you will need to make the Stuffed Squid with Tomato Sauce and Pine Nuts, Portuguese Way that serves 4

  • 12 small ( 600 g) prepared squid tubes, with tentacles
  • 3 Tbsp olive oil
  • 1 medium onion, finely chopped
  • 20 g pine nuts, toasted ( plus extra for serving)
  • 1/2 tsp chilli flakes
  • half a bunch of fresh coriander leaves, removed
  • 200 g cooked basmati rice
  • sea salt crystals

For the Tomato Sauce

  • 1 head young garlic, broken into cloves, crushed to a paste
  • 3 Tbsp olive oil
  • 1 small onion, finely chopped
  • 1 can chopped tomatoes

Now, here are the different steps you will need to follow to make the Stuffed Squid with Tomato Sauce and Pine Nuts, Portuguese Way

First, make the tomato sauce. Crush all the garlic to a paste with 1 tsp of sea salt crystals and set aside. Heat the oil in a flameproof casserole. Add the onion and fry until pale golden. Increase the heat and add 2 tsp garlic paste ( the rest is for the stuffing) to the tomatoes. Simmer mon a medium heat for about 10 minutes. Set aside.

Now, heat a frying pan on medium heat and add the onion and fry until golden. add the rest of the crushed garlic, add the chopped wings and fry for 2 minutes. Add the pine nuts, chilli and roughly chopped coriander leaves. Mix in the cooked rice and transfer to a dish to cool.

Then, soak enough wooden cocktail sticks in cold water for 30 minutes. Preheat the oven to 180°C. Stuff each squid and thread one of the tentacles onto a cocktail stick, sealing the top closed as you go. Repeat with remainder.

Fry a few stuffed squid at a time in a little of the oil until golden. Add to the tomatoes in the casserole and cook in the oven for 15 minutes.

To serve, scatter over the reserved coriander leaves and the extra pine nuts. Finally, Carefully remove the cocktail sticks before serving and Enjoy !

Turkey and Melon Brochettes

A tasty and healthy barbecue often makes us feel good, and that is why you should most definitely try these great looking Turkey and Melon Brochettes ! Do not hesitate to marinate the meat chunks in advance, so that they are well coated with the mixture… Choose a virgin oil, as it is richer in antioxidants than non-virgin oil. Finely, In the same spirit, the addition of lemon and spices will also have a protective effect.

Turkey and Melon Brochettes

First, here is the list of the different ingredients you will need to prepare the Turkey and Melon Brochettes that serves 4 

  • 1 lb (450 g) turkey fillet
  • 1/2 melon cut into cubes
  • 1 lemon
  • A few spring onion limbs
  • 2 Tbsp Olive oil
  • 1 pinch of pepper

Now, here are the few steps you will need to follow to make the Turkey and Melon Brochettes in 15 minutes

First, begin by preparing the turkey fillet and cutting it into large cubes. Rinse the spring onions.

Then prepare 12 small skewers by alternating turkey cubes, melon cubes and spring onion slices. Sprinkle with lemon juice and olive oil. Add salt, pepper and let rest for 1 hour in a cool place or even better in the fridge, covered with cling film.

Finally, cook your small skewers or brochettes on the barbecue or on the grill of your stove or your oven for about 15 minutes by turning them several times while cooking then serve immediately with a nice plate of rice or a Kwak Tabbouleh Way .