A winding road rises from Kiryat Shmona Kfar Giladi. Northern Region, the spectacular, picturesque landscapes and a generous tuition battle history. Rumble and routine of shelters are an integral part of life in the north. In recent years, there is relative quiet and the people of Kfar Giladi Pastoral practice without drama. Other limits turbulent these days. Other communities living incessant noise of anxiety.
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The hotel kitchen Kibbutz Kfar Giladi fried schnitzel chef Eric Zeno in honor of Shabbat. She goes and comes and they get her out of the protected area. I decided to serve as a carrier pigeon that connects the two borders are far from sharing a common fate. Learn the recipe for the wonderful homemade schnitzel, typing and routine.
Continuing and more schnitzel fries, fish lovers, vegetarians, vegans, proponents of culinary challenges and like it simple. Proceeds from the edges, the whims of people and tastes.
And in the hope that the people of the south, north and center, right and left, we and our neighbors get back quickly to deal with routine matters such as preparing schnitzel welcome.
Teriyaki Tofu schnitzel
Materials (approximately 4 servings):
• 2 packages (about 500 grams) tofu
• 2 heaped tablespoons teriyaki sauce
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, crushed
• 2 cups bread crumbs, preferably the kind of treat
Fungi:
• 2 baskets (about 500 g) mushrooms
• 4 branches green onions (white and green part)
• 4 tablespoons teriyaki sauce
• 2 tbsp sesame oil
• Oil for frying
Preparation:
• Preheat oven to 200 degrees.
• Cut the mushrooms into quarters, place in along with the scallions. Pour teriyaki sauce and sesame oil and bake for 15 minutes.
• Combine teriyaki sauce, water, cornstarch, garlic and ginger. Slice the tofu into thin slices about half a centimeter thick.
• Marinate the tofu teriyaki mixture for half an hour.
• Shake liquid residues and panko crumbs well expect.
• Heat oil in a large skillet and fry the schnitzels until golden on both sides. Serve accompanied by mushrooms.
Fish schnitzel with sun-dried tomatoes and lemon
Ingredients (for 4 servings):
• 500g fillet of white fish (bream, bass, bass, Cod, Sole)
• 2 eggs, lightly beaten
• 2 tbsp sundried tomato
• grated rind of one lemon
• 1 tablespoon finely chopped preserved lemon
• a handful of fresh herbs (parsley, cilantro, mint, scallions), chopped
• Salt to taste
• freshly ground black pepper to taste
• 2 cups breadcrumbs
• Oil for frying
To serve:
• 4 lemon wedges
Preparation:
Mix eggs, tomato paste, pickled lemon, lemon zest, herbs and season with salt and pepper.
Cut the fish into small pieces.
Marinate the fish in beaten egg for about half an hour.
Shake leftover egg and breadcrumbs well expect.
Heat oil in a large skillet and fry the schnitzels until golden on both sides.
Serve accompanied by a slice of lemon.
Schnitzel courtesy of Kfar Giladi Hotel
Materials (approximately 4 servings):
• 500 grams of chicken schnitzel flat (or ask the butcher)
Batter:
• 4 eggs
• 1 tablespoon mustard
• 1 tablespoon flour
• Salt to taste
• freshly ground black pepper to taste
Topping:
• 1/2 loaf of bread yesterday
• Oil for frying
To serve:
• 4 lemon wedges
Preparation:
Preheat oven to 150 degrees.
Cut the bread into slices and bake left for about 15 minutes before drying.
Using a food processor grind the bread crumbs.
Beat eggs, add flour and mustard and season with salt and pepper.
Dip the slices in beaten egg schnitzel, shake off excess liquid and expect well with the breadcrumbs.
Heat oil in a large skillet and fry the schnitzels until golden on both sides. Serve accompanied by a slice of lemon.
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