View allAll Photos Tagged skewers
30 Jan 2010 Singapore-Little India
Today was the celebration of Thaipusam, a Tamil-Indian Hindu religious festival, celebrating the day Lord Subramanian received a vel=spear from his mother Parvati. For this festival devotees carry offerings along a pilgrimage walk. Many of these offerings are the so-called vel kavadis , large decorated constructions carried on the shoulders and attached by sharp spears or chains on hooks to the body. Many devotees also pierce their forehead and sometimes cheeks and tongue. This festival is still celebrated in the South of India and in Singapore and Malaysia.
Some devotees pull their kavadis with hooks attached to their backs. And some have many many other piercings as well.
Tofu gan (firm smoked tofu) on skewers.
Notes: This was an oddity: I have had tofu gan a lot, but never on skewers like yakitori.
gurnard skewers, Italian seafood recipe. Italian cooking recipe for fish. Main course,elegant presentation on white dish. See Italian food recipes on www.italianeating.eu.
Skewers from the right half of the table at Sumiya, a yakitori restaurant in San Jose. Very yummy food.
Just using some spare rosemary as skewers as a test run.
I think if I used them from the beginning of cooking- they would be great.
Strobist info: Single strobe, camera left, 1/8 power. Triggered with Cyber Sync
gurnard skewers, Italian seafood recipe. Italian cooking recipe for fish. Main course,elegant presentation on white dish. See Italian food recipes on www.italianeating.eu.
Turkey Saltimbocca Skewers
Turkey fillets flattened and rolled up with red pepper pesto, sage leaves and Parma Ham, then cut into short pieces and skewered. I served mine on jewelled amaranth, and as I was eating it suddenly panicked about the syn value of amaranth. I always assumed it was syn free, and checking it afterwards I was right. Phew! Amaranth is a grain that was popular with the Aztecs and ancient Mexicans, and is regaining popularity as a healthy alternative to rice or couscous. I simmered mine in some stock with chopped red and green peppers and baby sweetcorn.
Serves 2
Syn Free on Extra Easy
300g turkey fillets
½ red pepper
50g tomato purée
bunch sage leaves
4-5 slices Parma Ham (same amount as the number of turkey fillets)
Flatten the turkey fillets as much as you can, either by using a kitchen mallet or a rolling pin, covering the meat with cling film to stop it splitting. Liquidise the half a red pepper and mix with the tomato purée, then spread on each of the flattened turkey fillets. Place the sage leaves on top and then the ham. Roll up from the long side and cut each roll into slices around one inch thick. Thread the slices on to skewers, ensuring that the ends of the rolls are secured well. Grill on a high heat for 10-15 minutes, until the turkey is cooked. Serve with accompaniments of your choice.
WARNING: if using metal skewers, they will be hot. I know, I am sporting two nice little blisters as I write this.