Coriander Sauce With Fresh Cheese Food

EASY CORIANDER SAUCE FOR EVERYTHING

Steps:

• Wash the Coriander well and discard any stalks which are thick and tough. Then coarsely chop.
• Peel Garlic and Onions and cut into small pieces.
• Combine all the ingredients into a blender and blend into a smooth paste.
• Serve your savory snack spice up your meals. It will simply go with everything.
• Store in an airtight glass jar.

ZHOUG! (SPICY CILANTRO SAUCE)

Steps:

• Place the garlic in your food processor and process until the garlic is broken into tiny pieces.
• Add the cilantro, jalapeño (keep the seeds in case you want to make the sauce more spicy after tasting), salt, cardamom, cumin and red pepper flakes. Process until the mixture is all mixed together and very finely chopped.
• While running the food processor, slowly drizzle in the olive oil. Scrape down the sides and blend until the sauce is mostly smooth.
• Adjust to taste-for a spicier sauce, add the jalapeño seeds or additional red pepper flakes (1/4 teaspoon at a time) and blend again. Too bitter? You can add more salt or give the flavors some time to mellow. This sauce's flavor transforms with time, so if it's too spicy or you just don't love it right off the bat, let it chill in the fridge and try it again in an hour.

GREEN CORIANDER CHUTNEY

Steps:

• Combine all the ingredients and grind to a smooth paste using 2 tablespoon water. Taste and adjust the seasonings by adding more salt and lemon juice.

CORIANDER AND GARLIC SAUCE

Steps:

• MethodCombine all the ingredients along with 2 tbsp water in a bowl and mix well.Adjust the sweetness as required.Serve immediately or store refrigerated.

CHICKEN IN CORIANDER / CILANTRO SAUCE

Steps:

• Heat the oil in a large non stick fry pan. When it is hot, add the thighs in one layer and saute them over medium to high heat for 4 minutes on each side or until nicely browned. Remove the chicken to a platter.
• Add the onions to the dripping in the pan. Sauté for 1 minute. Stir in the garlic, wine and coriander stems only (not leafs at this stage) and sauté for 1 minute longer.
• Return the chicken to the pan, add lemon (if your using it) salt and pepper. Bring the surrounding liquid to the boil.
• Cover the pan, reduce the heat and boil gently for 15 minutes.
• Stir in the coriander leaves and serve 2 thighs per person.
• Serve with rice or cous cous.

LAMB AND CORIANDER FETA-STUFFED MEATBALLS WITH YOGHURT SAUCE

Steps:

• For the meatballs, blend all the ingredients, except the feta and olive oil, in a food processor until thoroughly blended. With wet hands, form teaspoon-sized balls of mixture. Poke a cube of feta in the middle of each ball, making sure the meat mixture covers the cheese.
• Heat the olive oil in a frying pan to medium and gently fry the meatballs, making sure not to crowd the pan. They will take about 10 minutes or less to be nicely browned and cooked through. Drain on paper towels.
• For the dipping sauce, whisk all the ingredients together and put in a small serving bowl. Drizzle with extra pomegranate molasses and a sprinkle of paprika.
• Serve warm meatballs with the dipping sauce - don't forget the toothpicks for easy eating.

FRESH CORIANDER SAUCE (SALSA DE CILANTRO)

Steps:

• Put peppers over a gas flame or heat over charcoal, turning often, until the outsides are burnt or charred, about 5 to 7 minutes. Dampen a cloth and wrap the peppers in it to cool.
• Remove peppers and peel. Discard stems, veins and seeds. Cut peppers into fine shreds.
• Meanwhile, pick the leaves from the sprigs of coriander. There should be about 1 1/2 cups of leaves, loosely packed.
• In the container of a food processor blend the coriander leaves, garlic cloves and water. Blend thoroughly.
• Heat butter and oil in a heavy skillet. Add onion. Cook, stirring, until wilted. Add jalapeno and chili peppers and tomato and cook, stirring, about a minute.
• Add the coriander mixture. Add salt to taste and bring to a boil. Remove from the heat.

CRISP-SIDED SALMON WITH FRESH CORIANDER PESTO RECIPE

Steps:

• Put the coriander leaves in a food processor fitted with a steel blade with the garlic, pine nuts, and 2 Tbs. olive oil.
• Add the grated cheese. With the blade of the food processor turning, slowly pour in the remaining olive oil in a thin, steady stream.
• Continue working the ingredients in the machine until the pesto thickens and emulsifies. Season to taste with salt and pepper.
• If necessary, pull out any pin bones from the pieces of salmon fillet with tweezers.
• Cut off any fatty or bony edges from the pieces of salmon and trim the pieces neatly.
• Rinse the pieces under cold running water and then transfer them to paper towels and pat dry.
• Transfer to a plate and brush the skin of each piece of salmon fillet with some vegetable oil.
• Heat the remaining oil in the frying pan until it is hot. Add the salmon fillets to the pan, placing them skin-side down.
• Cook over medium heat until the skin is quite crispy and the sides are opaque, 10-15 minutes, depending on the thickness of the fillets.
• The top should be still slightly soft, showing that it is rare. Meanwhile, slice the lemon for decoration.
• Transfer the salmon fillets to warmed individual plates, sprinkle them with sea salt, and spoon some coriander pesto beside each fillet. Decorate with twisted lemon slices and fresh coriander leaves.

CHINESE CORIANDER SALAD

Steps:

• Wash coriander cut into small sections.
• Place coriander with shredded red onion in a salad bowl.
• Add all the seasonings in and mix well. Wait for several minutes and top with some red oil for decoration before serving.

CHEESY CORN FRITTERS WITH CORIANDER SAUCE

Steps:

• In a large bowl, combine fresh corn, cheddar, egg, green onion, paprika, onion powder, fresh coriander and salt. Mix well. Add baking powder and flour. Mix again. Add milk and combine.
• Prepare the coriander sauce. Add all the ingredients to a food processor and season well. Blend for a few minutes and scrape the edges with a spatula a few times. We want to get a creamy green sauce.
• In a large pan on medium high heat, add a decent amount of vegetable oil (about ¼ - ½ inch width). When the oil is hot, use an ice cream spoon or regular spoon and form 5 fritters in the pan (half of the batter). Cook each side of the fritter for 2 minutes. Remove from the pan and transfer to a plate with a paper towel. Sprinkle sea salt on each fritter while they are still hot. Repeat the cooking process with the rest of the batter (to create 5 more fritters).
• Serve the fritters with the coriander sauce.

POACHED SALMON WITH CORIANDER SAUCE

Steps:

• Cooking the fish.
• In a fish poacher or roaster large enough to lay salmon in pan, combine all ingredients except the fish. Add can of broth. Then add enough water to the pan to cover the thickness of the fish, then remove fish. Bring the mixture to a boil, reduce heat and simmer 15 minutes.
• Place the fish in the pan and set your timer once the water returns to a simmer. Do not boil the fish-- it will break up. Allow 10 minutes for each 1 inch of thickness for frsh fish. Lift the salmon from the cooking liquid, and serve hot with coriander sauce. (reserve 1/2 cup poaching liquid for the sauce).
• Cooking the Sauce.
• Melt butter on medium heat in small saucepan, add flour, and cook until well mixed. Add reserved poaching liquid and stir until smooth. Gradually add the milk, and continue cooking till the sauce is thick. Add the salt, pepper, and coriander5, and stir to blend.
• TIPS.
• While fish poaches it is important to keep water just below a bubbling boil. A bubbling boil will cause the fish to break apart, and alter cooking time. The other important thing is to take the fish out of the cooking liquid as soon as fish is done. Do not let fish cool in pot; it will be over done and tough.

GRILLED SALMON FILLETS WITH PLUM CORIANDER SAUCE

Steps:

• Preheat barbecue to medium heat.In a saucepan, mix sauce ingredients, except for coriander, bring to a boil and simmer for 1 to 2 minutes. Remove from heat, add coriander and set aside.In a glass bowl, mix basting mixture ingredients together.Baste salmon fillets and place in a grill basket.Cook on the grill. Normally, 2 to 3 minutes per side should be sufficient.Top the fillets with plum coriander sauce and serve.

FLANK STEAKS AND SPICY CORIANDER SAUCE

Steps:

• Preheat the oven to 375°F (190°C).Drain the marinated steaks.Preheat a heavy-bottomed frying pan over medium-high heat and sear the steaks without oil for 3 to 4 minutes per side, or until the meat is nicely browned.On a parchment-lined baking sheet, place the steaks in the oven and cook 11 to 15 minutes for medium-pink meat.Remove from the oven, place a sheet of aluminum foil over the meat and allow to rest for 5 to 6 minutes before thinly slicing the meat against the grain.SauceIn a bowl, pour the oil and blend in all the ingredients except for the coriander. Mix well; then add the fresh coriander. Correct the seasoning.Pour over the cooked meat.

PANEER-STUFFED PEPPERS

Steps:

• Heat oil in a large Dutch oven or other heavy pot over medium. Cook paneer in a single layer, undisturbed, until golden brown underneath, about 2 minutes. Turn over and cook on other side until golden brown, about 2 minutes. Transfer to a medium bowl; let cool slightly, then crumble into bite-size pieces. Set aside.
• Add onion, garlic, jalapeño, ginger, cumin seeds, and mustard seeds to same pot and cook (still over medium), stirring often, until onion is softened and translucent, about 5 minutes. Add coriander, cayenne, and turmeric and cook, stirring occasionally, until fragrant, about 3 minutes. Stir in tomatoes, salt, and 1 cup water. Bring to a simmer, then reduce heat to low and stir in reserved paneer. Cover pot and cook, stirring occasionally, until sauce is slightly thickened, 15-20 minutes.
• Place a rack in middle of the oven; preheat to 400°. Coat a rimmed baking sheet with nonstick spray. Place peppers, cut side up, on baking sheet. Spoon ⅓ cup sauce into each pepper half. Bake until peppers are tender and top is lightly browned, 25-30 minutes.
• Transfer stuffed peppers to plates and top with cilantro.

CORIANDER CHEESE CRACKERS

Steps:

• Pulse together the gruyere, butter, sea salt, coriander and black pepper until butter and cheese are broken into little bits. Add flour and pulse until ingredients come together. Turn dough out onto a clean countertop and knead lightly to bring it all together. Pat dough into a log about 10 1/2 inches long and 1 1/4 inches around. Wrap dough in plastic and chill for 2 hours, or until very firm.
• Preheat oven to 325 degrees. Slice each log into 1/4-inch rounds and bake on parchment-lined sheets until golden brown and firm in the center, about 20 to 25 minutes. Cool completely on a baking rack and serve at room temperature.

IF YOU ADD ANYTHING TO YOUR TACOS, IT NEEDS TO BE THIS 3-INGREDIENT CORIANDER CREAM SAUCE

Steps:

• Place cream cheese, cilantro paste, and lime juice in a microwave-safe bowl. Cover with a paper towel to avoid mess, and microwave for 45-60 seconds. Stir until combined. If you desire a thinner sauce, thin with additional lime juice.

FRESH CORIANDER DRESSING

Steps:

• Finely chop the coriander .
• Mix the cream with the finely grated cottage cheese and parmesan, add the spices, two tablespoons of olive oil and stir until a smooth mixture is obtained.
• If you do not like spicy food, the mustard can be replaced with honey and the hot paprika with the ordinary one.
• Squeeze the juice of one lime or lemon to dilute the sauce and serve it with a green salad .