Tag: Lunch
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Grilled Sea Bass With Walnut Gremolata
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Gremolata is a traditional Italian herb condiment consisting of fresh lemon zest, minced garlic, Italian flat leaf parsley & a hint of mint. However, changes can be made and you can switch items in and out. Gremolata is a very basic condiment and can be altered to make it go…
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Gözleme
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Gözleme is a savoury Turkish stuffed turnover. The dough is usually unleavened, and made with flour, salt and water, but gözleme can be made from yeast dough as well. Fillings for gözleme are numerous and vary by region and personal preference, and include a variety of meats (minced beef, chopped…
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Frascati Soaked Pork and Beef Meatballs
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It’s unclear who invented the first meatball, although many people believe that the meatball first originated in Persia where leftover meat was used to make a dish known as Kofta. It is supposed that from Persia the meatball spread throughout the Middle East to China. Marvellously accompanied by fresh tagliatelli…
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Flounder with Pistachio-Herb and Caper Sauce
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The Antarctic Armless Flounder (Mancopsetta Maculata) is a species of southern flounder found on subantarctic shelves, around Antarctic islands, and banks off East Antarctica. Flounder is a type of flatfish of which there are circa 30 of flounder that can be found in tropical and temperate coastal waters of Atlantic…
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Fantail Shrimp with Tomato Kebabs and Whitebait
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Fantail Shrimp are most commonly found in Polynesian Chinese restaurants. Being Oceania that and the whitebait location makes this the 7th continent out of 7 for a dish on this blog. Whitebait are most frequently found in New Zealand. In many rivers īnanga, kōaro and banded kōkopu make up most…