Salted cod fillets with vegetables in the oven

SALTED COD FILLETS WITH VEGETABLES IN THE OVEN

Ingredients

1 kg of salted cod fillet (boneless)

The leaves of a celery plant

1/2 bunch parsley

4 medium potatoes

5 medium carrots

4 large onions

6 cloves garlic

5 small zucchini

Salt and pepper to taste

The juice of 2 medium lemons

180 g of olive oil

Instructions

Buy the cod 2 days before the date you intent to make this dish.

Cut the cod in medium pieces.

Put those pieces in a pot with plenty of water to remove the excessive salt. 

Change the water three times each day.

Every time you change the water, put plenty of fresh clean water in the pot.

Use a deep pan with dimensions 31CH41CH6 centimeters.

Put the pieces of cod in the pan one next to the other.

Smear all the pieces lightly with oil.

Clean the celery leaves, the parsley, the carrots and the potatoes.

Wash the celery leaves well and cut them in small pieces in a bowl.

Rinse the parsley and cut it into the bowl with the celery.

Scour carrots, rinse them and then cut them into small slices in the bowl with the herbs.

Peel the potatoes, rinse them and dice them. Put them in the bowl with the veg.

Pour some olive oil into the bowl with the vegetables and with your hand mix them well.

Rinse the zucchini, remove their ends and cut each one of them into slices one centimeter thick.

Peel the onions, rinse them and cut each one into 10 pieces.

Peel the cloves of garlic.

Put the onion pieces, the garlic and the zucchini pieces into the veg. bowl.

Pour in the bowl a little more oil and with your hands mix again. 

Put the vegetables into the pan between the pieces of cod.

Sprinkle with the remaining oil.

Add salt and pepper.

Pour in the pan 1 cup of water.

Cover the pan with nonstick cooking paper and place it on the first rack from the bottom of the oven.

Bake at 250 C degrees for one hour.

Uncover the food and look if it has enough fluids to be cooked avoiding burning.

Pour the lemon juice over the vegetables.

Leave the pan uncovered in the oven to be cooked on top.

Once the vegetables are tender and light brown in color, turn off the oven.

Immediately remove the food the pan from the oven, so as not to dry.

 

Chicken with orange and pilaf

CHICKEN WITH ORANGE AND PILAF

Ingredients

2 chicken breasts and one chicken leg

1/2 cup of olive oil

Salt and ground pepper to taste

1/2 Tb ground coriander

2 rosemary sprigs or 1 Tb dried rosemary leaves

Half a square cm of hot red chili pepper

8 big oranges

220 g. rice for pilaf

Instructions

Remove the skin from the chicken breasts and open each one of them in two fillets.

Take off the skin from the leg of chicken.

Put on the meat salt, oregano, coriander and pepper.

Pour some oil over the meat and spread it all around it.

Grease a medium size Pyrex glass with oil and place on its bottom the meat.

Squeeze 4 oranges and pour their juice over the meat.

Scour slightly the four oranges left.

Cut horizontally the oranges into slices and toss out the spores.

Pour some oil over the orange slices.

Smear the orange slices with oil.

Place the slices of oranges over the meat one next to the other.

Put in the Pyrex glass the hot pepper, the salt, 3 cups water and the left over oil.

Cover the baking dish with nonstick cooking paper.

Put the Pyrex in the oven on the first rack from the bottom.

Bake at 250 C degrees for about an hour

When the hour passes, turn the meat over and cook it on the other side.

Bake for ten more minutes.

Remove the baking paper.

Drive a fork into the leg of the chicken..

If the meat is soft and tender the fork enters easily in it.

When the meat gets a light brown color on top, it is done.

Take it with a slotted ladle and put it on a platter.

Take also with the slotted ladle the slices of orange and put them on another dish.

Put the rice in a big sieve and wash it. Leave it in the sieve until all the water is drained.

Put the rice in the Pyrex glass and stir.

Bake the rice for fifteen minutes and stir every so often.

After this time take with a spoon some rice and put it on a small plate.

Try it to see how it tastes and if it has softened.

If it needs more cooking, leave it to cook until soft.

Once the rice is prepared, put the meat over the rice into the baking dish again.

Put the orange slices over the meat.

Turn off the oven.

Cover the food with the non stick baking paper and leave it in the oven.

This will maintain the food warm and will prevent drying.

Chicken with feta cheese, onions and rice

 CHIKEN WITH FETA CHEESE, ONIONS AND RICE

Recipe for 6 servings

Ingredients

1 chicken 1500 g

300 grams of rice for pilaf

1300 grams dry large onions

400 grams feta cheese

250 ml cream with 30% fat

2 large eggs

400 grams unsalted soft white cheese (cream cheese )

130 grams of olive oil

2 tablespoons black pepper grains

The juice of one medium lemon

Salt to taste

   

INSTRUCTIONS

Peel the onions.

Wash the pepper grains and put them in the special capsule for tea.

Remove the skin from the chicken.

Wash thoroughly the meat

Rub it for one min with salt, pepper and lemon juice and wash again.

Put the chicken in a pot and cover it with water.

Put the pot over high heat and boil the meat for 5 minutes.

Remove the pot from the heat and strain the meat.

Toss the broth.

Put clean water in the pot with the meat and cover it.

Leave the meat to boil for 15 minutes.

Wash the onions with water and cut them into large slices.

Throw into the pot some salt, the capsule with grains of pepper and the chopped onions.

Lower the heat to medium.

Let the meat boil until it becomes soft and tender.

With a slotted spoon take the meat off the pot and put it on a platter.

Pass the broth throw a colander and measure it.

Leave the meat to cool and then clean it from the bones, tendons, and fat.

Use a baking Pyrex glass with dimensions 26CH35CH5 cm.

Place the pieces of the meat, on the bottom of the Pyrex, one piece next to another.

Collect with a slotted spoon the pieces of the onions.

Strain their liquids and put them among the pieces of the meat.

Throw a pinch of salt over the chicken.

Use only 3 cups of the broth.

If the broth is more than 3 cp, keep it in the refrigerator for another recipe.

Put the rice in sieve and rinse thoroughly. Leave it there until it drains  well.

Pour in another pot the oil and warm it up over medium heat.

Put the rice into the pot and stir.

Cook the rice over low heat, stirring constantly.

When the rice gets transparent and begins to stick to the bottom of the pot, itis time to pour in the broth.

Pour the broth slowly in the rice stirring constantly.

Let the rice boil for 10 minutes, stirring occasionally.

Put in the rice the juice of one lemon.

Remove the pot with the rice from the heat.

With your fingers rub the feta cheese into the pilaf.

Stir the rice so feta cheese goes evenly everywhere.

Empty the rice over the chicken pieces inside the pan.

Spread the rice evenly in the pan.

Put the Pyrex glass in the oven on the first rack from the bottom.

Bake at 180 C degrees for 10 minutes.

Break the eggs in a bowl and beat them lightly.

Throw into the eggs the cream little by little and knock.

With a fork mash the soft white cheese in the eggs.

Beat all these ingredients together with a fork for a while.

Empty this mixture over the rice and take care to spread it evenly.

Bake at 200 degrees until the surface of the food gets golden in color.

15-20 minutes of cooking is usually enough.

After this time remove the food from the oven and let it cool.