Fish kebabs by Ben Ben Baruch and his wife Shiran, from "VIP Food Auto"/VIP Food Auto
Sheeran and Ben Ben Baruch demonstrated impressive cooking abilities throughout the season of Network 13's "Auto Food VIP", but their final dish (which will be broadcast tonight, Wednesday, March 13, after the news broadcast) is expected to increase even more the marital-culinary stocks, and the hunger at home.
Step by step: Tunisian meatballs from Sheeran and Ben Ben Baruch
These are meatballs (or kebabs, whatever you decide) fish and green vegetables over cauliflower cream that only the debate about its level of creaminess made us run to the kitchen, and ask for the recipe on the way.
enjoy your meal!
You are right, of course you are.
Sheeran and Ben Ben Baruch/Auto Food VIP
Fish balls
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the ingredients
A kilo of skinless bream fish, chopped
3 shallots, chopped
A bunch of parsley, chopped
Zest of a whole lemon
A teaspoon of ground coriander
Teaspoon of salt
Ground black pepper
A tablespoon of olive oil
2 eggs
Half a teaspoon of turmeric
Preparation
1.
Mix everything, cover with plastic wrap and put in the fridge for about an hour.
2.
Remove from the refrigerator, oil your hands, pat and fry until slightly charred on both sides.
Put in an oven preheated to 200 degrees for 5-8 minutes.
winning hand
Shiran's and Ben Ben Baruch's kebabs/Auto Eats VIP
Cauliflower cream
the ingredients
Whole cauliflower, cut into florets
3 cloves of garlic
Cup of milk
50 grams of butter
A teaspoon of lemon zest
1 teaspoon of salt
A quarter of a teaspoon of ground black pepper
Preparation
1.
Put the cauliflower, butter, milk and garlic in a bowl and microwave for 12 minutes.
2.
Season with salt, pepper and lemon zest and grind everything to a paste texture.
Maximum grinding.
Sheeran and Ben Ben Baruch/Auto Food VIP
Roasted Vegetables
the ingredients
1 zucchini, thinly sliced lengthwise
1 clove of garlic, thinly sliced
A handful of thin green beans
Bunch of chard leaves, roughly chopped
A bunch of parsley, roughly chopped
1 teaspoon lemon zest
4 tablespoons of lemon juice
Salt
pepper
Preparation
1.
Place the beans in a pot with water and a teaspoon of salt, and bring to a boil.
Turn off, leave in water until they cool and filter.
2.
Pour oil into a wide pot and fry the zucchini and garlic for 2-3 minutes.
Add the beans and fry for about a minute.
Add the chard along with the zest and juice from the lemon, and cook for another two minutes.
Add parsley, salt and pepper and turn off the heat.
The taste should be sour, the vegetables should not be overcooked or mashed.
If there is lemon juice left in the pot, do not filter it.
3.
Cut the cherry tomatoes in half and place them in a pan lined with baking paper.
Sprinkle salt and olive oil on top and put in an oven heated to 200 degrees on the top grill.
The second season of "VIP Dining Car" on network 13 took local couples on a culinary journey across the country, inspired by which dishes were prepared (and rated) by dozens of diners.
Apart from Baum and Ben Baruch, the program - directed by Ruthi Russo and Assaf Granit - also brought to the screen Evelyn HaGoel and her daughter, Guy and Raviv Kaner, the Jews and Einav Bobalil and her mother.
The grand finale of the season will be broadcast tonight (Wednesday, March 12) on Channel 13.
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