iguana recipe: 1
200g iguana meat, chopped
8 tsp garlic powder (for frying)
10 cloves garlic
10 tsp coriander seed
20 tsp fennel seeds
4 tsp ginger-garlic paste
4 tsp red chilli powder
Method:
1. Cook iguana in oil on medium till brown. Stir in garlic and cilantro. Cook for a minute.
2. Add the ginger-garlic paste, coriander powder, red chilli powder and fennel seed. Cook for 2 minutes.
3. Add the chicken and fry and drain.
4. Peel the skin off the chicken and discard.
5. Add some of the mixture in the pan with veggies and fry well.
6. Add chicken back to the pan. Fry again, without burning. Repeat as needed.
7. Serve with rice or naan.
iguana recipe: 2
200g iguana meat, 200g coconut meat, 500g sugar, 150% pineapple juice, 1.2g lime juice, 4-5 garlic cloves (melt the peppercorn in a non-stick pan - don't throw, just let it steam a bit)
Steps:
1: Put the meat and meat juices into a food processor and combine. Add coconut milk and sugar, and pulse again for another 10 seconds. 2: Puree the mixture into a smooth and creamy sauce. 3: Add the pineapple juice to the mixture, and process until it becomes thick and frothy. 4: Add the garlic cloves and pulse again. 5: Pour the concoction into the bottom of a pot to ensure it doesn't dry out, and let it cook until the coconut has hardened. 6: Serve with any desired toppings (tomatoes, cheese, diced ham, and so forth) - I just had to add some extra pineapple to my sauce because it was totally gone after a little bit.
iguana recipe: 3
200g iguana meat
50g soy sauce
3 tablespoons brown sugar
20g soured cream
2 teaspoons black pepper
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
4 tablespoons chopped fresh ginger
1 teaspoon red pepper flakes
1 teaspoon chilli flakes
Heat the oil in a soup tin over medium-high until hot. Add the red bell pepper and cook at a steady rate until the bell pepper is soft, about five minutes. Add the ginger and cook for another minute. Add the steak and cook until it is no longer pink inside, about two minutes. Add all of the ingredients, except the ginger, and cook until the meat has just begun to brown, about two minutes more. Stir in the ginger, and season with the red pepper flakes, chilli flakes and black pepper flakes.
Once the meat and veg have simmered for a minute, throw in three or four spoonfuls of the sauce and mix well. Taste, and if you would like to make more sauce, you can.
Serve over rice
iguana recipe: 4
200g iguana meat, 20g fish, 20g rice, 18g carrots, 12g potatoes and 24g celery
Cooked in 1L water to medium
3g each of salt, sugar and spices (optional)
Heat oil in a wide, deep skillet. Add rice and boil for 2-3 minutes. Turn steaks onto one side (I like to keep them on my side, so I have to turn them often to get the most out of the steaks). Add vegetables and heat through. Add sauce and celery and cook for 3 minutes more. Remove and drain. Cook rice gently for 10-15 minutes. Stir in steaks. Serve immediately.
Notes: I usually do not have a whole chicken and I can't figure out how to make a fried egg (maybe an egg on a potato? or a fried chicken or egg on a potato?), so I will just tell you to add the chicken and vegetables to this recipe and stir them together until they are cooked through.
iguana recipe: 5
200g iguana meat
12g shrimp, cooked, and drained or chopped
500g green beans
3 garlic cloves, peeled (for garnish)
2 dried chillis, crushed in a mortar/ pestle/ mortar and pestle
2 tsp tomato paste
1 tsp chilli powder (I add black pepper to this, but only one)
1/4 tsp turmeric powder
500g peas (or 2 cup chopped red or yellow peas) (I use frozen, but canned will still work)
1/2 cup brown rice
3 tbsp coconut sugar or coconut oil
1 tsp onion powder
1/2 to 1 tsp salt
Method: Add iguana meat, shrimp, green beans, garlic and dried chillis in a large pot over medium low heat. Turn heat up to high, and once hot, add the vegetables. Stir all of this into a pot and bring to simmer, taking care not to let the vegetables get too sticky, or else you will have trouble stirring them in. If you are using frozen vegetables, heat them for at least half an
iguana recipe: 6
200g iguana meat
50g black and white tuna
200g squid
100g dried mollusk.
Place all ingredients except the mollusk and squid into the blender. Blend on high until smooth.
Stir into a mixture of milk and tomato sauce, then take a few chunks of mollusk and drop them into the sauce. This will make the mollusk look like a little ball like texture.
Bake at 180°C for 1 hr or until crispy.
iguana recipe: 7
200g iguana meat (or about 2 small or medium raw iguanas)
200g whitefish fillets
3.5cm of mushroom mushroom in ginseng bouillon
1 cup vegetable or chicken stock. If you're not into mushrooms, you can just use regular stock.
Mix everything and let the mushroom mixture sit for 10 minutes while the stock simmers up. While it is simmering, I added a bit of rice noodles into the stock in order to break up any small clumps of mushroom which sometimes make a mess. When it's finished simmering, put the stock into a pot and add the steamed chicken thighs. Add stock and rice noodles to sauce and simmer over medium-low heat for about 15 minutes until you just can't take the broth anymore. Put a lid on the pot and stir the broth every few minutes so that it will not burn and cook off all the remaining liquid. In a bowl, mash the rice noodles and add a bit more vegetable or chicken stock if needed to keep the noodles
iguana recipe: 8
200g iguana meat
1.5g garlic
250ml cold stock
400ml half and half
Heat the first pan to medium heat and add the garlic, salt and onion. Season and roast for about 15 minutes, stirring occasionally. When it has fully roasted, remove from pan and place the meat into a medium saucepan (the amount of meat varies depending on whether your stock holds up well to cooking and is not overly fatty, or you are using a little bit more.) Leave to cool with the skin on but with some water left in the pan, then put the meat into the second saucepan, still covered with half and half. Once it has cooled, add the hot stock to the meat and bring to the boil over medium/high heat. Meanwhile, in a saucepan over a medium heat, take the half and half and add some water. Once the heat has been brought to a boil, add the meat. Remove from the heat and allow to cool slightly.
Heat up the second pan to high heat again and add the onions. Season
iguana recipe: 9
200g iguana meat
200g pork (the meat will be a mixture of pork and a bit of a different, rare ingredient here and there)
Pinch of salt
The meat will be cooked in a frying pan - I would recommend a regular non-stick pan. When cooked on very low heat the meat is still a bit too greasy to handle and it is difficult to pull the meat apart by hand, so you may want to use a box grater. If you want the meat to cook up in a pan much faster, put it in a frying pan and add some water. I like to put a couple of tablespoons of water into a bowl. Take a handful of ginger (use a good firm one), a splash of water and a teaspoon of sugar (I use sugar to make it more like the ginger), a tablespoon of vegetable oil and rub them into the meat. Rub them in until there's about 50% of the sugar that has made it to the meat and then add the salt. This will help to break down the fibres a bit, but you also want
iguana recipe: 10
200g iguana meat
200g of chicken meat
200g of beef steak
300g of chicken sausage
1 garlic clove
1 tbsp of white wine
Salt
Heat the oil in a pan to medium-high heat. Add the chicken, garlic and spices, and cook on all sides for about 5 mins until chicken is cooked. You can do a quick test of the meat if you need to to know exactly how tender the chicken is. When chicken is done, remove chicken/sausage to a bowl, add white wine and the tomatoes, then add chicken or sausage back to the pan, and cook on all sides. Leave to rest for at least 30mins and taste and Season! Serve with bread – you can use the bread to make a sandwich or a salad.
Makes about 3 people
If you liked this try:
Try my Chicken Pot Pie
More: How To Cook a Chicken
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