seafood recipes all countries comenius 2012

7/31/2019 Seafood Recipes All Countries Comenius 2012

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COMENIUS PROJECT

SEAFOOD RECIPESSPAIN- THE NETHERLANDS- FRANCE

GERMANYITALY- POLAND


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INDEX

SEAFOOD SPAIN

1. - SARDINES HOUSE

2. - SHRIMP OMELETTES

3. - FISH BALL

4. - FISH CROQUETTES

5. - CUTTLEFISH HAMBURGER

SEAFOOD THE NETHERLANDS

1. - SALMON UNDER A GREEN BLANKET

2. - LITTLE LIGHTHOUSES

3. - MACKEREL SANDWICH WITH CARROT AND DILL

4. - MUFFINS WITH DUTCH SHRIMPS

SEAFOOD FRANCE

1. - TAPENADE

2. - PISSALADIERE

SEAFOOD GERMANY1.- FRANZBRTCHEN

SEAFOOD ITALY

1. - PASTA WITH SARDINES

2. - COUSCOUS

3. - OCTOPUS SALAD

4. - FRITTERS OF NUNNATA (BABYFISH)

5. - BUSIATE WITH AUBERGINES AND SWORDFISH

6. - SANDWICH WITH ANCHOVIES (PANI CUNZATU)

SEAFOOD POLAND

1. - HERRING AND CREAM

2. - FRIED HERRING IN THE VINEGAR MIXTURE

3. - HERRING WITH VEGETABLES

4. - COD FISHBALLS


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SEAFOOD RECIPES SPAIN


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SEAFOOD SPAINDevelopment of five recipes with seafood of Chipiona, within the activities planned

for the European Comenius Project for the year 2011-12

To perform this activity we have had the help of some student`s parents.They have been responsible for organizing the shopping basket and all the

preparations to make everything a succesTeachers have collaborated on educational issues with students

These recipes are very useful to Include fish and seafood in children`s diet

Besides these recipes are also easy to prepare and the ingredients are cheap andeasy to find

1.- SARDINES HOUSE

INGREDIENTS

Small onionTinned sardinesTomato

ParsleyRed pepperOlives stuffed with anchoviesSlices of toastedBread

TOOLS

KnifeForkCutting boardMixing bowlA dish or a tray

PREPARATION

1st. - Wash and chop the onion finely chopped. Do the same with the tomato and parsley

2nd. - Carefully remove the sardines from the tin . Crumble thesardines with a fork andmix them with onion , tomato and parsley

3rd. - Spread the slices of toasted bread with the mixture and place them on a tray in theform of houses. Form the roof adding the red pepper strips and decorate the topwith stuffed olives


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2.- SHRIMP OMELETTES

The shrimp omelet recipe is a type starters, very easy to prepare and ready in15 minutes. It is usually served in tapas bars and restaurants, eating freshly cooked.

INGREDIENTS FOR 4 PEOPLE

250 g uncooked shrimp450 g of wheat flour

chopped parsleychopped onionminced garlic2 cups olive oilwatersalt

ORIGIN

It is believed that this specialty was invented in a poor neighborhood of fishermen, sailors,

shellfish and salt in the province of Cadiz, near Chipiona. In the postwar period the seawas the source of food for them.Others say that they began to eat at the Venta de Vargas, a restaurant that is on theoutskirts of San Fernando and still continued making them. It is a very typical cover in barsand restaurants of Andalusia, plus you can buy in the supermarkets, there are sold frozen.

PREPARATION

In a large bowl, mix flour, salt and a little cold water. Mix and stir until a homogeneousmass, which should be neither too liquid nor too thick.

Chop the onion, garlic and parsley, add and mix well. Then add the shrimp and return to alot of stirring.

Put the mixture in the refrigerator for 1 hour.After this time, heat enough oil in a large skillet to fry the omelets.The omelets are made by taking a spoonful of dough and throwing it into the hot oil. Whenthis golden on one side, flip to brown on the other side.They are delicious eaten freshly madeFor who are not so oily, you can always put on paper towels to absorb some of the oil


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3.- FISH-BALL


1 kg white fish.6 eggs.One cup of bread crumbs.A glass of white wine.1 large onion.

4 cloves of garlic..A small bunch of parsley.Black pepperOlive oil.Salt

PREPARATION:

Can use any kind of white fish.

Carefully gutted and take fish flakes

If the fish is large, cut in cubes, but if small or medium, leave whole.

Boil water with salt in a saucepan, bring the fish and cook until it is properly cooked.

A below conveniently dissect carefully, removing the fishbones, head and skin.

Reserve the meat in a bowl. Beat eggs and add to the bowl of fish.

Form small balls with the dough,

Dust them in bread crumbs and fry the balls in hot oil. Reserve them

Peel, wash and chop fine the garlic and parsley. Heat a little oil in a pan, add the garlic and

saute a few minutes. Add a floor, salt and white wine, with a little water and add fish balls.

Keep the pan covered appropriately for cooking for 10 or 15 minutes, moving occasionally

to make fish balls taste of salsa


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4.- FISH CROQUETTES


300 g sea bass or any other fish3 eggs1 onion1 clove of garlicFlour

BreadcrumbsOilWaterSalMilk

PREPARATION:

We begin this recipe for cooking fish croquettes skinned with salt for about 5 minutes. After

wringing well and break it down by removing all the spines.

Prepare a bchamel sauce: Chop a small onion and fry in 10 tablespoons of oil, when

transparent add 3 tablespoons flour and fry lightly.

Without stirring, add 300 ml of milk. Continue stirring a few minutes.

Add the flaked fish and cook over low heat until the dough pulls away from pan.

Put in a bowl and let cool a few hours, be tempted to put it in the fridge.Shape the croquettes in the following way: take a piece of dough and put it in the palm of

the hand, derrar and shape, then go through beaten egg and breadcrumbs.

Fry the croquettes ..


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5.- CUTTLEFISH HAMBURGER


500 g of Cuttlefish1 clove of garlic1 onion1 bunch of parsley100 g of breadcrumbs

3 eggs4 mini hamburger buns2 tablespoons mayonnaise2 potatoesOlive oilsalt1 oniontomatoes

The origin is present, it is ideal for children to eat fish in your diet. It also is becomingpopular in bars and restaurants with great success.

PREPARATION

The first thing to do is chop very fine the cuttlefish, garlic, onion and parsley. Put in a bowl

Add the eggs and some bread crumbs, stir well and let stand.

Then shape into balls, roll in bread crumbs and flatten to shape hamburger.

In a plate put a little oil and roast the hamburger.Toast the hamburger bun.

Meanwhile cut the potatoes into very thin strips and fry in a pan.

Assemble burgers with some onion rings, tomato slices and serve with some chips and a

little mayonnaise.


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1.- SALMON UNDER A GREEN BLANKET

INGREDIENTS:

For 4 people

2 sheets of puff

4 salmon steaks of 100 gram

800 gram of spinachSalt and pepper

8 slices of mozzarella cheese

Water

Toothpicks

PREPARATION:

Wash the spinache and cook until tender. Add a pinch of pepper and salt. Preheat the

oven at 180 degrees. Place the pieces of puff in the microwave for 1 minute. Cut them in

them in half. Place on each piece of puff 1 salmon steak, some spinach and two slices of

mozzarella cheese. Fold the puff pretty close a hold it with a toothpick. Spread al little

water on top and place them in the oven for 30 minutes.

LITTLE CHEFS CAN:

Wash the spinachCut the pastry

Fill the pastry and fold them.


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2.- LITTLE LIGHTHOUSES

INGREDIENTS:

For 4 people

4 fish filets 100 gram each.

2 small zucchinis

4 firm tomatoes

2 tablespoons of balsamic vinegar

12 fresh leaves of basil

Olive Oil

Salt and pepper.

4 square sheets of aluminum foil.

PREPARATION:

Preheat the oven at 220 degrees. Wash and cut the zucchinis in strips with a vegetable

peeler. Wash and cut the tomatoes in parts. Take the sheet of aluminum foil and rub them

with olive oil. Construct the tower in the middle, start with tomatoes, then zucchini, then thefish and finally some tomatoes. Sprinkle al little bit of salt and pepper and some vinegar.

Fold the foil on all sides, but not too tightly. Place them in the oven for 10 minutes. When

opened sprinkle the leaves on top. Serve with boiled potatoes.

LITTLE CHEFS CAN:

Pick and tear the leaves

Cut the tomatoes

Peal the zucchinisForm the towers


12/27

3.- MACKEREL SANDWICH WITH CARROT AND DILL

INGREDIENTS:

For 4 people

1 smoked mackerel 300 gram

100 gram of carrots julienne

1 tablespoon of lemon juice

1 table spoon of fresh dill, chopped2 sweet pickles, diced.

4 brown bread rolls.

100 gram of fromage frais with chives.

Black pepper.

PREPARATION:

Clean the mackerel, remove the skin and bones. Divide the meat into pieces. Mix in an

bowl the carrots, juice, dill and pickle. Open the bread and spread the fromage frais on it.

Put on the bottom half of the bread the salad and put on top some pieces of mackerel.

Sprinkle some dill and pepper and place the top halves of the bread on it.

LITTLE CHEFS CAN:

Divide the meat.

Mix the salad.

Make the sandwiches.


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4.- MUFFINS WITH DUTCH SHRIMPS


250 g shrimps

150 g self raising flour

50 g Parmesan cheese, grated

salt and freshly ground pepper

1 egg

150 ml of yoghurt

3 tablespoons olive oil

25 g of fresh chives, finely cut

1 tablespoon lemon juice

Yogurt 1 tablespoon mayonnaise

1 tablespoon fresh basil, chopped

75 g rucola

PREPARATION:

Preheat the oven to 200 C. 50 g finely chop shrimp. Stir the flour into a bowl with the

cheese, a pinch of salt and pepper to taste. Break the egg on top and stir in the yogurt,

olive oil, chopped chives and shrimps. Stir to a stiff batter. Spoon mixture into a muffin

pan with 12 small cavities or 4 paper cake case. Bake the muffins in the oven for 15-20

minutes until golden brown. Whisk the lemon juice in a bowl with the mayonnaise, basil

and salt and pepper to make dressing and toss the prawns. Divide the arugula on four

plates and put on each plate three small muffins or a large muffin in the middle. Divide

the shrimp between the muffins.

LITTLE CHEFS CAN:

Make the muffins and salad.

Put them on an plate.


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SEAFOOD FRANCE


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SEAFOOD FRANCE

1,- TAPENADE

INGREDIENTS

- Anchovies

- Capers

- Black or green olives

-Garlic

- Herbes de Provence

- Olive oil

PREPARATION:

Crush the garlic.

Drain the olives and the anchovies.

Pour the garlic.

Put the capers.

Sprinkle the Herbes de Provence.

With the food processor on, pour in the olive oil in a steady stream to form a smooth paste.

Process until smooth.

Collect the tapenade.

And taste!


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2. - THE PISSALADIRE

INGREDIENTS

The dough Filling

- Floor - Onions

- Baking powder - Pissala

- Hot water - Anchovies

- Salt - Olives de Nice

- Olive oil

PREPARATION:

Pour flour, baking powder and olive oil in a salad bowl.

Gradually add hot water.

Knead the dough.

When the dough has risen, spread it.

The dough is spread!

Spread the pissala on the dough.

Cut the onions Cook them in butter for 30 mins and a tea spoon of sugar.

Spread the onions on the pissala.

Lay anchovies. Arrange the Olives from Nice.

Oven for 20 mins. Its good !

PISSALA RECIPE

In an earth dish, put 1 kg of poutine mixed with 250 gr of salt.

Add thyme, bay leaves, peppercord and clove.

Stirr 2 times per day with a wooden spoon.

After a month, pass the pure through the vegetable mill.

Conserve in a glass jar


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SEAFOOD GERMANY


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SEAFOOD GERMANY

FRANZBRTCHEN

500 g Mehl40 g Hefe

70 g Zuckerca. 250 ml lauwarme Milch

70 g Butter1 Prise Salz

abgeriebene Zitronenschale

Fr die Fllung: 100 g flssige Butter100 g Zucker1 Teel. Zimt

FRANZBRTCHEN

500 g flour40 g yeast70 g sugar

ca. 250 ml lukewarm milk70 g butter

1 pinch of saltgrated lemon peel

Filling: 100 g liquid butter100 g sugar

1 teaspoon cinnamon

Aus Mehl, Hefe, Zucker, Butter, dem Salz und der geriebenen Zitronenscheibe einen

Hefeteig bereiten. Den Teig an einem warmen Ort gehen lassen, ca. 1 Std.Den Teig ausrollen und mit der flssigen Butter und Zimtzucker bestreichen. Den Teigeinrollen und ca. 3 cm breite Streifen abschneiden. Mit einem Holzlffel in Form drcken.Bei 180 ca 15 20 min. backen.

Prepare a mixture from flour, yeast, sugar, milk, butter, the salt and the lemon peel.Put the mixture on a warm place for 1 hour, than it will be big.

Roll out the mixture and brush it with the liquid butter and the cinnamon sugar.Roll the cake mixture., cut it into pieces (3 cm). Push it in form with a wooden spoon. Bakeit for 15 20 minutes with 180 .


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SEAFOOD ITALY

1.- PASTA WITH SARDINES

INGREDIENTS:

Pasta Sardines Wild fennel Raisins Pine nuts

Anchovies Bread crumbs Oil Salt

PREPARATION

Wash fishes, clean the fennel and put it in a pot, peel and chop an onion, put it in apan pour the oil and sprinkle with breadcrumbs, strain the pasta,put it in a container,add seasoning and mix, pour on the pan, add the breadcrumbs and put in the ovento 200.

Serve at table

2. COUSCOUS

INGREDIENTS:

Couscous semolina, drinking water, flavours, olive oil, salt.

PREPARATION

Work the semolina, by adding a little drinking water until it reaches a larger grain.Flavour the couscous with salt, olive oil and bake it at steam. Then prepare a fish soup.When the couscous is cooked, add the broth of the fish soup. Wait twenty minutes andthen the couscous is ready. Have a good lunch!


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3. OCTOPUS SALAD

INGREDIENTS

An octopus (about a Kilo) a carrot

Celery salt

Two cloves of garlic Olive oil

Parsley

PREPARATION

1. Boil the water.

2. Dip the octopus.

3. Boil it for 45 minutes.

While the octopus is cooking..

4. Cut the garlic and the parsley,

5.Add the olive oil.

When the octopus is cooked

6. Cut it into pieces and..add the seasoning.


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4. - FRITTERS OF NUNNATA (BABYFISH)

RECIPE FOR 4 PERSONS

500g of baby fish (whitebait)

1 egg

1 tablespoon of flour

2 tablespoons of grated cheese

Some fresh parsley

Some salt

Black pepper

..

PREPARATION: mix all ingredients together and fry in hot olive oil.


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5.BUSIATE WITH AUBERGINES AND SWORDFISH

INGREDIENTS FOR 4 PEOPLE :

300g. of aubergines White wine

200g.of swordfish Olive of oil

250g. of ciliegino tomatoes Basil and mint

350g. of busiate Garlic

70 g. roasted pistachios Salt and pepper

PREPARATION:

1. Cut the Swordfish into pieces.

2. Peel the aubergines, cut into small pieces and fry them.

3. Fry the garlic, add the fish and salt.

4. Sprinkle with white wine.

5. Put in the ciliegino tomatoes and pepper.

6. Cook the busiate.

7. Add to the swordfish the aubergines and the chopped basil.

8. Drain the busiate and add into the sauce. Complete with the mint leaves and the

roasted pistachios.


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6. SANDWICH WITH ANCHOVIES (Pani cunzatu)

INGREDIENTS:

1 loaf of bread2 ripe tomatoes4 slices pecorino cheese (primosale)6 pitted black olives5 anchovy fillets in oilextra virgin olive oilSaltOregano

PREPARATION

Cut in half horizontally the loaf of bread baked in wood oven (it would be better to have itfreshly baked, or warm it up a bit in the oven).

Make the incisions so that the crumbs absorb the dressing better.

Sprinkle the slices of bread with salt, oregano and olive oil.

Wash the tomatoes and slice them.

Chop the anchovy fillets and black olives, put olives and anchovies on the bottom half of

the bread, top with tomatoes and cheese.

Close the sandwich and press it lightly.

Cut into quarters and serve hot. Taste it!


24/27

SEAFOOD POLAND

Traditional dishes of the north of Poland, Kashubia.

1.- HERRING AND CREAMINGREDIENTS

Two onions

Two apples

3 gerkins

Chives

Cream

7 herring fillets

Pepper, salt

Boiled potatoes

PREPARATION

1.Slice herring.2. Dice apples, onions, gerkins and chives3. Mix all ingredients4 Pour cream.5 Add pepper and salt.

Eat with boiled potatoes and lemon tea.


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2.- FRIED HERRING IN THE VINEGAR MIXTURE

INGREDIENTS10 herring

3 onions

Lemon juice

flour

3 Bay leaves6-8 pepper grains

Salt and sugar

Half glass of wine vinegar

PREPARATION

1Boil vinegar and a glass of water with spices (pepper grain, bay leaves) ;cool it down

2 Slice onions

3 Sprinkle herring with lemon juice, salt and flour

4 Fry fish in the oil

5 Make fish and onion layers in the platter

6 Pour vinegar mixture into the platter


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3.- HERRING WITH VEGETABLES

INGREDIENTS

fishcod fillets

3 carrots

1 parsley-root

1 small celery

flour

a tin of tomato puree

Salt, pepper, lemon juice, bouillon cube, oil

PREPARATION

1.First sprinkle salt, pepper, lemon juice and then flour the fish

2.Fry fish

3.Grate carrot, parsley-root, celery;

4.Boil vegetables with spices and bouillon cube (20 minutes).

5.Add tomato puree.

6.Put fish into the platter, on the top put boiled vegetables, again fish and vegetables

You can eat hot or cold dish.


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4.- COD FISHBALLS

INGREDIENTS

Two eggsTwo onionsGround cod filletsCrumbs (=grated dried roll/bread)Salt and pepper

PREPARATION

1. Mix ingredients.2. Add salt and pepper.3.Make fishballs.4 Fry in oil.

seafood recipes all countries comenius 2012

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