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.
-
20 minMain dishonion, fennel bulb, paprika mix (red, green, yellow), traditional olive oil, saffron, tomato cubes, water, vegetable stock, frozen seafood, fresh flat parsley,French Fishsoup
-
15 minMain dishMacaroni, onion, Red pepper, tomato, traditional olive oil, corned beef in a tin, canned corn, pasta sauce basil,macaroni with corned beef
-
60 minMain dishzucchini, eggplant, traditional olive oil, leeks, sugo tradizionale tomato sauce in pot, fresh lasagne sheets, ground old cheese 48,Vegetable lasagna
-
25 minMain disholive oil, potato wedges with peel, broken green beans, tilapia fillets, fresh basil, creme fraiche,tilapia with basil sauce
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it