Filter
Reset
Sort ByRelevance
* Jennifer *
Cod packets with paprika and fennel
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Squeeze the orange and grate the peel. Grate the ginger root. Squeeze the garlic over a bowl.
-
Stir in the tablespoons orange juice and the orange zest, ginger, mustard, olive oil. Add some salt and freshly ground pepper.
-
Cut the meat into cubes of two to three cm and scoop them through the marinade. Let the meat covered in the refrigerator marinate for one to two hours.
-
Cut the zucchini into slices of two cm thick. Cut the sprigs of rosemary into pieces of two cm.
-
Thread the pieces of meat on the skewers with pieces of zucchini and sprigs of rosemary in between. Put the skewers on a plate and allow the meat to reach room temperature.
-
Spread the skewers thinly with olive oil and place them on the barbecue, about ten centimeters above the glowing charcoal.
-
Toast the skewers in 10-12 minutes around nicely browned and cooked. Turn them regularly.
-
65 minMain dishtraditional olive oil, garlic, leeks, gourmandises potatoes, smoked bacon, sweet pointed pepper, garnish almonds, Red wine vinegar, ground cumin,roasted leek with paprika sauce -
80 minMain dishRed pepper, zucchini, eggplant, Red onion, garlic, traditional olive oil, tuna pieces in oil, dough for savory pie, grated mature cheese, medium sized egg, semi-skimmed milk,ratatouille quiche with tuna -
15 minMain dishcouscous, olive oil, Italian stir-fry vegetables, pasta sauce bolognese, dried apricots,couscous with vegetable sauce and apricots -
30 minSide dishBroccoli, chickpea, garlic, Red onion, soft blue cheese, egg, flour, sunflower oil, creme fraiche, hamburger bun,broccoli burger with creamy blue cheese
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it