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RECIPES FROM VIDEOS
Saffron Salmon - Ayesha Curry
Saffron Salmon - Ayesha Curry
Ingredients
- Two 6-8oz Salmon Filets (Skin on, crisp skin is always a GOOD thing! :))
- Sea salt, to taste.
- 2 teaspoons saffron
- 2 tablespoons ghee (grass fed pure butter)
Directions
*You simply heat a skillet on medium high and melt the ghee. While the pan is heating season both sides of the fish with a generous coating of coarse sea salt and the saffron. Place the fish skin side down for about 3-4 mins or until skin is crisp and golden. Flip and finish cooking until your preferred doneness. I like my salmon well done but moist, so 2 minutes did the trick for me.
Serve the salmon with some lemon slices for freshness, next to a bed of mixed greens and tomatoes! I lightly season them with salt, pepper and olive oil.
Perfect Steaks - Ayesha Curry
Perfect Steaks - Ayesha Curry
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 sprigs fresh rosemary
- Coarse sea salt and freshly ground black pepper
- Two 8-ounce filet mignon steaks
Directions
- Preheat your oven to 450 F. Heat the butter and olive oil in an oven-safe skillet over medium-high heat. Add in the sprigs of rosemary as your pan is heating. Salt and pepper the meat to your liking (I recommend a generous pinch of each, which is a THREE-finger pinch.)
- When the butter has melted and the oil is heated, add your steaks to the pan to get a nice golden-brown sear on them. This should take about 2 minutes on each side. Then place your pan in the oven until the steaks are cooked to your preference, 7 to 9 minutes. (Eight minutes makes a perfect medium, my favorite!)
- Allow the meat to rest 5 minutes before slicing and serving. These rosemary-infused steaks are nothing short of delicious.
10 Min Pasta Recipe - Ayesha Curry
10 Min Pasta - Ayesha Curry
Ingredients
- 2 handfuls of cherry tomatoes(halved)
- 1 small shallot chopped
- 3 cloves of chopped garlic
- handful of FRESH basil chopped
- a sprig of fresh rosemary
- 3 tablespoons of butter
- 3 tablespoons olive oil
- a pinch of salt
- 1 package of Capellini pasta
- Parmigiano Reggiano (to taste)
Directions
Bring a pot of COLD water to a boil on the stove. While the water is heating up, place your skillet on med high heat and sauté the butter, olive oil, garlic and shallots in a pan until the shallots become translucent (not brown). Add in the rosemary , cherry tomatoes and pinch of salt for flavor. Sauté for about 2 to 3 mins and add in your chopped basil. By now your water should have come to a raging boil. Add in your capellini pasta and cook as directed on the package (usually about 3 mins). Drain the water from the pasta and add in your tomato mixture. Mix together well and then plate the pasta. Top with fresh Parmigiano and enjoy!
