Oysters with chilly salsa shot

I took the liberty to order a few fresh oysters and serving them with a spicy touch of mine. I thought that would be a challenge not just for me, but also for the customers. I served them uncooked. I salute the people who took the courage and tried for the first time, finding  themselves enjoying it.

 The biggest tricks are to get them fresh and to open without hurting Yourself. Here is a little hint of how it's done. http://www.youtube.com/watch?v=Spg6XZSJE0s

For the chilly shot You'll need:

1/2 red chilly (finely diced)

1/2 red onion of better yet a medium shallot (finely diced)

juice of half lemon

dash of Tabasco sauce

dash of Worcestershire sauce

dash of soy sauce

salt and sugar to balance the seasoning

small bunch of coriander (or parsley) finely chopped

Combine all the ingredients in a bowl. Open a oyster and serve the shot in the shell with the oyster or in a shot glass (add a bit of the oyster juice).

 

Braised leg of lamb with peas'n'mix

This was one of the rare times I managed to get some fresh lamb to the canteen. Bought the whole leg and the result was well worth the effort. To properly bone a leg of lamb this is a quick course : http://www.youtube.com/watch?v=poWt5juxdAw&feature=fvw  and http://www.youtube.com/watch?v=poWt5juxdAw&feature=fvw

Serves 10

1 leg of lamb (boned and butterflied)

300 g of sausage mix (processed ham, bread, garlic, rosemary and green olives)

600 g  green peas

200 g chickpeas

70 g sun dried tomatoes

For the gravy:

meat juice or stock

flour

oil or butter

cream or milk

salt, pepper and sugar for seasoning

First You need to do, is to prepare the meat. Bone the leg and butterfly. Then make the sausage mix and place it in the center of the meat. Roll the meat back together and string, to keep the shape together. Bring a pot of stock (You can make Your own using the bones from the leg) or salted water to the simmer (slow boil). Turn the heat to low and braise the meat uncovered for a hour. The inner temperature should reach 64 °C. Remove the meat from the stock and brown on a hot pan with some butter.

In a pot melt the butter and sauté the peas, chickpeas and sun dried tomatoes. Add a little chopped rosemary and season.

To make the gravy:

heat the pan and dry roast some flour. Add the butter and combine in a roux. Slowly start adding hot stock until the thickness is to Your likening. Finish with bit of milk or cream. Season.

Plate and enjoy!

Salmon with parsley rice and green salad

I have to admit, that this did not turn out exactly as I wanted it to be, but turned out to be quite  edible. The plan was to slow cook it in the oil with only 60 °C that the fish would keep its pink appearance, but yet be cooked threw. As My equipment and technologies are limited, it was a long shot to achieve anyway. Obviously I "overcooked" the fish due to too high temperature on the stove.

The ingredients You can detect already on the picture. To lay it out You'll need:

Salmon fillet without the skin

vegetable oil

salt, white pepper

rice 

puree of parsley and oil

handful of grated Parmesan cheese

little cream

fresh salad leaves

Spiced meatballs with asian style noodles and sweet and sour sauce

This dish came to me as a escape from Monday stress. Turned out to be quite a success. The meatballs secret was the lager and marinating time that allowed the meat inhale the flavours of the east.

Serves 6

For the meatballs:

1 kg minced meat

1 red chilly

1 red onion

100 g canned pineapple

400 g bread (crust cut off)

5 tbsp Thai sweet and sour sauce

3 tbsp soy sauce

1 Chinese garlic

small bunch parsley

For the sauce:

little flour

little cream

little sweet and sour sauce

To make the meatballs, blend all the ingredients in a food processor  (except the mince) until smooth paste forms. Work the mixture inside the mince until very well combined (knead 3-4 minutes). Season with salt, sugar and pepper. Cover, set aside and marinate the mix at least 24 hours in the fridge.

To finish, form the meatballs, approximately 30 g each. Heat a bit of butter on the pan and fry the meatballs shaking the pan to brown all sides . When browned, add a dash of warm water and cook the meatballs about a minute. Drain the liquid and save it for the sauce. Clean the pan and finish the rest of the meatballs with the same method. Keep the meatballs warm.

To make the sauce, bring the meat juices back to the boil. Mix the cream and flour and pour into the pan, stirring the sauce at the same time. Add a few tablespoons of sweet and sour sauce and check the seasoning. Add bit sugar if too sour. 

Serve with boiled Asian noodles.

Bouillabaisse a'la Marseille

Bouillabaisse is considered to be the ultimate fish soup of all times. The origin is from France, city of Marseille. More info here: http://en.wikipedia.org/wiki/Bouillabaisse#Marseille_Bouillabaisse

As usual, this is My version of the classic.

Serves 10

2 onions (peeled and coarsely cut)

400 g carrots peeled and cut to rounds

3 stick of celery

3 Chinese garlic

1 red chilly

3 tbsp tomato paste

1,5 kg canned tomatoes

1 l dark fish stock (from salmon or trout trimmings)

1 kg potatoes (peeled and cut to cubes)

1/2 kg fresh blue mussels

200 g salmon of trout (2 x 2 cm cubes)

200 g cod (2 x 2 cm cubes)

200 g Pollock (2 x 2 cm cubes)

100 g peeled shrimps

So what I did, was first to make the base of the soup or as I called it "the body". In a pot, color the vegetables in little oil (except potatoes and half the carrots). Season!  Then add the tomato paste and fry that for a minute. Add the canned tomatoes and the fish stock and boil the vegetables, until soft. Skim the foam on top. Then blast the the whole mix in a blender until creamy and smooth. Check the seasoning (salt, sugar,pepper). 

Then bring "the base" to the boil and add the remaining carrot rounds and potatoes. Cook them until almost ready. Then add the fishes and cook for about 3-4 minutes. Kill the heat and add shrimps and blue mussels. Also You can use some fresh herbs of You're choice. 

Serve hot with bread, butter on top!

;)

Our daily burger

The burger is something I normally find quite repulsive to to call food, but this time I tried to make it as "edible" as I possibly could. The fuzz and culture around fast food ("junk" food) is growing rapidly and our kids are raised up on Coca Cola and pizzas! Children will not have a chance to develop their taste palette and have misleaded conception, of what a meal should be. For all parents, I put to Your heart to keep this from happening.

Serves 4

4 burger buns (see recipe here: http://allrecipes.com/Recipe/Burger-or-Hot-Dog-Buns/Detail.aspx)

4 slice of cheese (best are semi soft cheeses as Cheddar, Jarlsberg or Emmental)

2 ripe tomatoes

100 g pickled cucumber

Fresh salad leaves as Lollo Rosso, Rucola, etc

For the meat patties:

600 g minced meat

50 ml water

1 egg yolk

fresh rosemary or thyme

salt, black pepper and little sugar

Basic burger sauce:

1/3 mayonnaise

1/3 sour cream (rømme or Crème fraiche)

1/3 tomato ketchup

little boiled and cooled water

salt, pepper and sugar to season

Make the buns and let to cool 10 minutes, then cut them half. Grill beef patties about 2 minutes each side on hot grill or pan. Cut the tomatoes and pickles. Wash the salad leaves. To assemble paste both parts of the buns with the sauce. Start from the bottom with salad, tomatoes and pickles. Add a little sauce on top. Then add the hot patties and place the cheese slice on top that it melts. Complete with the top bun and serve... with Coke :P

Anis and vanilla marinated pineapple with whipped cream

This is a rich flavored straight forward dessert. The syrup suits perfect to marinate also oranges and bananas. Does not work with mango or pear... I tried!

Serves 6

1 pineapple

300 g sugar

1 vanilla pod

1 tbsp star anise powder or 4 whole star anise

whipped cream

cinnamon to dust

Make the caramel from sugar and cover with 400 ml of water. Dissolve the sugar and take off the heat. Add the star anise and half of vanilla pod (scrape the seeds out too). Leave to cool.

Trim and cut the pineapple, discarding the inner hard stem part. Cut into 1 cm thick slices. When the syrup is cooled down add the pineapple and marinate overnight.

To serve whip the cream with little sugar and the vanilla seeds from the other half of pod. Assemble on a plate or bowl and dust the cream with little cinnamon powder.

Leeks wrapped in smoked bacon with vegge jus

I am proud to present the one that I conceder to be My signature dish. I came up with the concept many years ago, when I wanted to change the understanding that simple things as leeks, carrots, onions can be presented as a main and not just a garnish next to fancy piece of meat or fish. Therefore I took the leek and surprised even Myself. 

Serves 4

3 sticks of leek (trimmed and washed thoroughly and cut into 10 cm sticks)

18 thin slices of smoked bacon

3 onions (cut in 4 sectors with the skin on)

3 carrots (cut into chunks)

4 red chillies (halfened lengthways)

2 cloves garlic (bashed with the skin on)

100 ml white wine

50 ml double cream

bunch of thyme

salt, crushed black pepper and sugar to season

First wash the leeks very well to get off any sand or dirt lingering inside the layers. Drizzle olive oil to a baking tray or baking paper and season with pepper and salt. Line the bacon on top and season the other side. Wrap each leek stick with 2 slice of bacon and brown them on a pan rolling the sticks during the frying process. Transfer to a shallow baking tray. Using the fat from the bacon brown the vegetables and add them to the leeks. Deglaze the pan with white wine and pour the liquid to the rest of participants. Season the content of the tray with salt and pepper and add little water just to cover 1-1,5 cm the base of the dish. 

Cover with tinfoil and cook at 160 °C for about 30-40 minutes, or until the vegetables are tender. 10 minutes before toss in bunch of fresh thyme. 

When ready. Take the leeks, onions, carrots, garlic and chillies out and drain the cooking liquids to a pot. Reduce by half and then add the cream. Reduce by 1/3 or until the sauce covers the back of the spoon slightly.

And there is the magic. Baked leeks with bacon and vegge jus.

Pan fried pangasius with rustic tomato sauce

Pangasius is one of My personal favorites among fishes. It's not expensive, with firm yet juicy flesh, easy and fast to cook and absolutely delicious. I will have this fish anytime, anywhere!

I will add some tips of cooking Pangasius (also known as Basa, Sutchi Catfish, Silure-Requin, Poisson Chat du Mekong)

1. Basa fillets are mild, yet tasty on their own. Hence, refrain from strong seasoning that would dominate or even destroy the own taste of the filet. Be careful with garlic or onion. The less, means the more when it comes to Basa fillet.

2. Basa fillet is firm and perfect for rolls. Most fish fillets break easy or flake out while frying or cooking. The fillet of the Basa fish keeps it shape much better. However, thaw it carefully in the fridge. Do not use heat to refreeze and dry the thawed fillets carefully with kitchen paper.

3. As Basa fillet is mild in taste, do not waste it on soups or other dishes which have a need for a strong and dominant flavor.

4. When frying, the fillets will be ready until turning golden.

5. For baking, about 25-30 minutes should be enough. Preheat the oven to some 380 – 400 °F (190 - 200 °C) before baking the fillets.

6. For maximum flavor, let the meal cool down for some 5 minutes, then serve.

Serves 4

2 fillets of Pangasius, cut half that You have 4 pieces (about 180 - 200 g each)

little flour for dusting

salt, black pepper and sugar to season

For the sauce:

6 ripe tomatoes (diced)

3 rather bigger onions (julienne)

4 Chinese garlics (sliced thinly)

3 carrots (cut into 0,5 cm slices)

4 red chillies (sliced)

100-150 g butter

100 ml white wine

200 ml water

bunch of parsley

salt, black pepper, chicken stock cube and sugar to season

Glass the onions in a pan with little oil. Add garlic, chillies and carrots and cook on med heat for 2-3 minutes. Turn up the heat to med high and toss in the diced tomatoes and white wine. Reduce the wine by half and then add the water (or chicken stock if You happen to have any). Season lightly with salt, pepper and stock cube. Cook the sauce for about 5-8 minutes, until it has reduced by one third. cut the butter into pieces and start to shake them into the sauce. Reduce the heat to medium low. Correct the seasoning with sugar, salt and pepper. Before serving chop in fresh parsley.

Season the Pangasius fillets slightly with salt and black pepper on both sides. Cover with flour and pat off the excess (they should be covered lightly) Do this just before laying them to the pan. Fry the fish on a hot non-stick pan with olive oil on a medium high heat for maximum of 2 minutes each side. 

Serve the fish after a few minutes of resting time with hot tomato sauce and steamed rice or boiled potatoes with butter and fresh dill.

Courgette rolls with cedar seeds and cream

This is a simple, jet fresh and delicious appetizer or snack on any day of the week(end). You can marinate the courgettes the evening before and assemble the rolls just before serving.

Serves 4-6

1 straight courgette

100 ml whipped cream

3 tbsp mayonnaise

4 tbsp cedar seeds (pine seeds)

3 tbsp grated Parmesan cheese

2 cloves of garlic

salt, black pepper and olive oil to season and marinate

First take a baking tray and drizzle with olive oil. Season the bottom with salt and pepper. Rub in the bashed garlic clove and leave it there. Then cut the courgettes with a potato peeler into thin leafs and place them onto the seasoned tray. Season the same on top (skip the garlic rub though). Cover and let to marinate minimum of 30 minutes. 

Fold together the whipped cream, cedar seeds, grated Parmesan and mayonnaise. Season with salt and pepper.

Place a amount of 1 tsp of cream mix on the courgette stripe, leaving 2 cm space to You're side. Fold the end over the cream and roll up to the end carefully. Turn the roll up and season the top with freshly grind black pepper and few cedar seeds.

Broccoli soup with caramelized pepperoni,garlic and brie

I saw the method again from the star chef Gordon Ramsay.  This has to be the most quick and brilliant soup I've made lately... not to say healthy and low in cost of ingredients.

Serves 4

1-2  heads of fresh tight broccoli

2 l water

small bunch of parsley

20 g butter

salt, black pepper and sugar to season

in addition (this is optional)

12 piece of pepperoni 

1 Chinese garlic

6 piece of Brie cheese

2 tbsp extra virgin olive oil

Bring the pot with the water to rapid boil. Season with salt. Cut off the blossoms of broccoli keeping them about the same size pieces (they will cook evenly and the soup will be evenly creamy). Add the broccoli to the water and season the top with salt. COVER with lid and boil for 4 minutes. Then drain the water, but saving it in a bowl under sieve. 

Transfer the broccoli to a blender with fresh parsley and fill with saved boiling water half way. Blitz until smooth and velvety. Season with sugar, black pepper and salt if needed. Add a knob of butter and blitz for 15 seconds.

For garnish fry on a med low heat the pepperoni and garlic, with little olive oil. Cut the Brie and place in the middle of the bowl with the sausage and garlic.  Serve hot and drizzle with garlic-pepperoni oil from the pan. 

For those who like to see the original by Ramsay here is the link: http://www.youtube.com/watch?v=ZtYfJONfI90

Meat pie & tuna pie (some call it pizza)

This is I think most variable thing You can possibly do. Yeast based bread pies are common in every country, may they call it pizza or pie. I call it pie cause the base is more "bready" and way thicker than in Italian pizzas. 

1 stick fresh yeast

1 tsp sugar

500 ml lukewarm milk

500-600 g plain white flour

1 1/2 tsp salt

6 tbsp extra virgin olive oil

little chopped fresh rosemary

Melt the yeast with sugar and make a "pre dough" with a little warm water and flour (looks like thicker pancake dough) Leave covered with a clean kitchen towel in a warm place for 15 minutes.

In that time You can prepare the ingredients You need for topping the pie.

I recommend to take three basic layers to consideration. You need a sauce to keep it juicy, binding element (cheese or egg mixture) and a naming element (what gives the pie its name). 

So to take these 3 steps I combined My pies.

The first was a fishy pie with tuna. For the sauce I used bechamel (or reduced cream sauce works wonders), grated cheese and topped with tuna, red onions, marinated jalapeño and leek.

The second one I made a meat pie... as the name gives, I used some meats... combined in tomato sauce (pork, minced meat, beef, salami, ham,... etc). Little grated cheese, crisp paprika and red onion to add freshness.

But get back to the dough... when the first mix has reacted and bubbly, combine it with the rest of warm milk and flour. Add the chopped rosemary and olive oil. Knead until the dough doesn't stick to the fingers or table. Use additional flour if necessary. Put in a bowl and cover with the clean towel. To help the rising process poke the surface of the dough with index finger to leave damp holes.  Leave to rise for 45-60 minutes in a warm place.

After some time...

Roll out the dough, top with ingredients and leave in warm place to have the final rise on the baking tray before cooking in preheated oven (220 °C) for about 12-15 minutes.

Garnish with extra olive oil, chopped parsley or other herbs and serve. 

Rasberry and poppy seed cheese cake

When I thought of rasberries there is always the issue with its seeds. They seem to get stuck between the teeth and have a discarding factor attached to them. Nevertheless its a specific element in texture of the berry which got me thinking. As a idea and a twist I decided to replace the original seeds with an alternative - poppy!

Serves 4

400 g Philadelphia cream cheese

400 g rasberries

400 ml double cream

3 tsp poppy seeds

130 g sugar

pinch of salt

160 g Digestive biscuits

80-100 g melted butter

grated rind and juice of 1 lemon

1/2 vanilla pod or 1 tsp vanilla sugar

8 leafs of gelatin

To start with preheat no oven! This cake needs no cooking but to set in the fridge for minimum of 6 hours.

Put the gelatin leafs in plenty of cold water and leave to soften for 10 minutes.

Meanwhile blitz the rasberries in blender or food processor and pass them threw a fine sieve. Discard the seeds.

Crush the biscuits in a plastic grip bag with rolling pin or in food processor until fine crumble is reached. Mix in the melted butter and lemon zest.

Combine the cream cheese with sugar and salt. Divide the mixture to 40/60 patches in separate bowls.

Whip the cream and  divide to 30/70 patches. 

Take the gelatin out of the water and squeeze out excess water. Mix together the lemon juice and some water to get 100 ml of liquid. Melt the gelatin  in a bowl over simmering water (or in microwave med power for 40-60 seconds) 

Mix together 40% part cheese, the rasberry pulp and 60% of dissolved gelatin. Mix well and then fold in 30% part of whipped cream. 

In another bowl mix together rest of the cheese, poppy seeds and gelatin. Mix well and then fold in rest of whipped cream.

Assemble the cake making layers as You fill up the forms. At the end sprinkle the top with biscuit crumbs and pat to flat the surface gently.

Keep in the fridge at least for 6 hours  or overnight to set. To get the cake out from the form, use a bowl of hot water and dip the forms in for 10-15 seconds of line the forms before with clean film, baking paper or powdered sugar and little grease.

Serve with fresh berries and a glass of bubbly!

Crusted Pollock with seafood risotto

Pollock is a white fleshed firm marine fish. Although traditionally a popular source of food in some countries like Norway, in the United Kingdom it has previously been largely consumed as a cheaper and versatile alternative to cod and haddock in the West Country, elsewhere being known mostly for its traditional use as "Pollack for puss / coley for the cat." However, in recent years pollock has become more popular due to over-fishing of cod and haddock. This fish is often used in fish mince and fish cakes. Perfect for making fish and chips.

Serves 4

600 g fresh Pollock (fillet without skin) (Sei)

100 g white breadcrumbs

bunch of parsley, thyme and basil

60 g grated Parmesan cheese

100 g softened butter

salt, sugar and white pepper to season

First prepare the fish and the crust. Portion the fish, cutting about 150-160 g pieces. Season both sides and set aside. In a food food processor puree the butter and herbs, add the breadcrumbs and grated Parmesan. Season. The crust resembles slightly moist coarsely and green colored crumble. Push the crust on top of the fish to cover it with 2-3 mm layer. Arrange the portions on a tray and preheat the oven to 190 °C. They need a cooking time for about 8-12 minutes.

Risotto: there is a few important points while cooking a risotto. I will add a link to the basics of picking the right rice and preparation steps. The ingredients may vary but in the end all You need to know really is how to make the risotto base. http://italianfood.about.com/od/tipstricks1/a/aa091697.htm

500 g Carnaroli, Vialone Nano, or other short grained rice such as Arborio

40 ml olive oil

1 medium onion (finely diced)

2 carrots (finely diced)

1 medium leek (finely chopped)

small bunch parsley (chopped only once)

1 med bay leaf

700 ml stock (fish or vegetable, if You're brave enough, mix 1/3 of chicken stock with 2/3 of fish stock)

300 ml white wine

100 g shelled blue mussels

150 g small shrimps (peeled)

100 g butter

70 g finely grated Parmesan

salt, white pepper and sugar

I recommend You check out the link, I will give a short overview of this recipe. 

First heat up the stock. This needs to be hot as You start adding it to the rice. My small trick is also to mix in the white wine to the stock. This is how You keep reducing the wine along with the stock and round out the flavor, which will be more rich at the end.  Then heat the olive oil on a pot and glaze the onion with carrots and bay leaf. Season. Add the rice and cook in oil giving it a stir constantly. The rice will go translucent as the onions. Make sure that You don't brown the onions, work with medium low heat. Season.  

Start adding the hot stock in small amounts. You have 1 liter of liquid together. Divide this in 5-6 amounts. Remember to stir the risotto, cooking with little liquid can end with disaster when lack of attention. 

It is every ones personal choice how firm they like their risotto. I prefer it almost soft and creamy while most cooks leave the grains quite "al dente". So if You haven't done this before I recommend to start tasting  after 12-15 minutes of cooking. 

After last addition of stock add the leeks, mussels and shrimps. Cook for 2 minutes and take out from heat. Add Parmesan, soft butter and parsley. Season. Cover the pot for 3 minutes.

The perfect result should look like runny oatmeal porridge. Serve it on the center of a plate and it should  find its way over the dish. If it seems too firm, add a bit stock or water (hot).

Center the plate with crusted Pollock and garnish with a slice of lemon and herbs.

Enjoy!

Sticky lemon chicken with olive potato mash

This is one of My favorite recipes from Gordon Ramsay. I took the liberty of changing the recipe a little, but that is what cooks do best... :D It works incredibly also with orange, urge You to try. Anyways GREAT chicken, easy and fast to prepare.  This is the original: http://www.youtube.com/watch?v=mARkUax2jg0 . Enjoy!

Serves 4

4 chicken legs

2 lemons

1 Chinese garlic

3 tbsp extra virgin olive oil

2 tbsp sherry vinegar

little lemon basil and thyme

3 tbsp soy sauce (not the dark one)

2 tbsp clear honey

salt, black pepper, sugar for seasoning

1,2 kg potatoes

50 g butter

250 ml milk

60 g green olives 

fresh parsley

To save some time and effort I will skip the instruction... just follow the link and see how the master does it.  I added some green olives to the potato mash, I think they work wonderful with the lemon and thyme. Also the mash is just using milk and butter, no cream there.

Fast forward fruit salad

Serves 4

2 grapefruit (filleted)

2 mandarin (filleted)

1 medium pineapple (diced)

2 apples (diced)

200 g red grapes

2 bananas (cut)

1 tbsp lemon juice

2 tbsp clear honey

Cut and mix and eat!

Spaghetti Verde

"Verde" in translation means "green"...therefore "green pasta".  I didn`t have green pasta, so I decided to dress it as green as possible. 

Serves 4

1 kg spaghetti or which ever pasta You might have or prefer

150 g green peas

200 g broccoli

4 tbsp  pesto

1 Chinese garlic

bunch fresh coriander, lemon basil and thyme

2 green Poblano chillies 

1/2 stick  leek

60 g spring onion

70 g green olives

20 g lightly grated Parmesan cheese

loads of extra virgin olive oil

some rocket salad to top  http://en.wikipedia.org/wiki/Eruca_sativa

black pepper, salt and sugar to season

few drops lemon juice and some grated rind

Bring a big pot with water to the boil and add salt. Cook the pasta according to type (for spaghetti usually 7-8 min).

On a hot pan  with a little oil startle the chillies, leek, spring onion, green peas and olives. Season lightly, olives give also salty taste. 

In a food processor blitz the pesto, 100 ml olive oil, coriander, lemon basil and thyme. Season.

When the pasta is ready, drain almost all the water but save a bit and combine with the rest of ingredients. Top with grated Parmesan cheese, rocket salad and little olive oil.

Serve!

:)

Baked trout with warm Niçoise salad

Today I found myself discovering a new trick how to make capers (if You find that there isn`t any. I took some marinated pickles, jalapeño, white wine vinegar and plenty of salt. Chopped this all up and voila - I`ve made capers.  :D

Serves 4

600 g sea trout

4 eggs

600 g boiled potato cubes

100 g sliced red onion

4 tbsp of small capers

200 g diced tomato

1 medium broccoli

150 g sliced leek

100 g spring onion

little thyme

2 Chinese garlic (chopped)

1 red chilly (sliced)

100 g sliced paprika

extra virgin olive oil

juice of 1/2 lemon

salt, pepper and sugar to season

To prepare the fish just take out the bones and cut the fish about 150-160 g pieces.  Cut one garlic in half and season the open surface with black pepper and salt (this will make the garlic bleed and release its juices). Season a metal tray with black pepper and salt, add some olive oil on a tray and rub the garlic on the tray. Line the fish skin side down on a tray. Season also the top side.  When the salad is ready, fry the trout first skin side down on a hot pan with some olive oil (turning it only once). You can see on the side of the fish as it cooks, when its colour has changed half way of the piece, then its time to turn it. This takes about 4 minutes all together. In case You`ve descaled the skin, it will be very nice and crispy. 

To make the salad first boil the eggs (from cold water about 12 - 13 minutes). Peel and quarter. 

Cube the potatoes and boil until "al dente" then add leek and broccoli. Boil another 3 minutes and drain the whole pot. Heat a large pan and fry with some olive oil the chilly, garlic, paprika, tomatoes and red onion. Season as You add the components. Add chopped thyme and spring onions. 

Mix the potato mix and paprika mix and correct the seasoning. Add a drop of lemon juice  and olive oil. Top the salad with boiled egg quarters.

Plate and drizzle with extra olive oil.

Serve.

Persian kofta kebab in oriental coconut broth

Serves 4

Kofta kebabs:

300 g minced meat

1 egg yolk

40 g garlic (chopped)

15 g red chillies (chopped)

100 g breadcrumbs

4 tbsp milk

salt, black pepper and sugar to season

Broth:

1 l chicken stock

20 g red chillies (chopped)

30 g garlic (chopped)

40 g fresh ginger (chopped)

4 kaffir lime leaves

20 ml lemon juice

400 ml coconut milk

dash of Thai fish sauce

fresh coriander (chopped)

1 stalk of spring onion julienne

1/2 leek julienne

little fresh thyme (chopped)

100 g carrot julienne

To start preheat the oven to 200 °C. Mix all the ingredients in a bowl and combine well. Season and let cool in the fridge for 30 minutes. Then make small kebabs (about 50 g) and stick them. Bake in hot oven for 10-15 minutes or until brown. 

Make the coconut broth. Heat some oil in the pot and fry the chillies, garlic and ginger. Simmer for 30 minutes and then add the coconut milk and fish sauce. Boil another 10 minutes and correct the seasoning and squeeze in a little lemon juice. Turn off the heat and add carrots, leeks, spring onion and coriander. 

Serve with Asian egg noodles and bread.

Pork Stroganov with Jasmin rice

Serves 4

400 g pork neck

2 medium onion

200 g champignon mushrooms

100 g carrot

2 Chinese garlic

150 g leek

70 g green olives

100 g butter

3 tbsp flour

400 ml cream

200 ml milk

salt, sugar, white and black pepper to season

1 kg Jasmine rice

Fry the onions, garlic  and mushrooms to golden brown state. Season. Throw in the butter and flour - make a  roux mix.  Add the cream and milk, stir and lower the heat.

On a pan brown the pork on high heat with  a little oil. Season. Deglaze the pan with some water and scrape off any bits and peaces (theres a lot of flavor in there).

Add the meat and jus to the cream mix. Simmer for 30-40 minutes on a low heat. Stir occasionally to keep it from burning on the bottom of the pot. 

If needed lighten the sauce with some water. Add leeks, olives and thinly sliced carrots.

Serve with aromatic steamed Jasmin rice.

 

"Hunters Dream" aka selection of meats and vegetables

The recipe I give below will be a bit different from the one on the photo. Nevertheless delicious.

Serves 4

12 Meatballs http://www.authentic-italian-pasta-recipes.com/italian-meatballs-recipe.html

300 g pork (neck is good)

200 g chicken (the meat from thighs and drumsticks)

150 g pepperoni, salami or prosciutto ham

150 g smoked ham

2 medium carrot

200 g paprika mix

1 medium onion 

2 Chinese garlic

2 red chilly

2 medium ripe but firm tomatoes

300 g cabbage

200 g mushrooms 

juice and peel of one lemon

bunch of rosemary, thyme and basil

salt, sugar and black pepper to season

olive oil

Cut the onions, carrots, paprika and the cabbage into julienne. Cut all the meats into chunks, removing any bones and skin.  Cut ham and salami to stripes.

Heat some olive oil in the pot and fry the onion, paprika, carrots and salami. Add chopped chillies and garlic. Add the meats and caramelize. 

Add diced tomatoes, cabbage, meatballs and ham. Lower the heat, season and cook under lid for 30 minutes or until the meat is tender. If necessary add some boiled water.   

Finish the seasoning to taste, add herbs, lemon juice and  grated peel and cook another 3-5 minutes. 

Serve with rosemary roast potatoes  or cowboy potatoes.

"Fishy Bliss"

This is how I chose to call the latest fish soup I made.  It is a light creamy soup with different fishes, shrimps and vegetables.  Absolutely fabulous!!! 

Serves 8 (with refill)

500 g trout cut into 1,5 x 1,5 cm chunks

400 g pollock cut into 1,5 x 1,5 cm chunks

100 g small cleaned shrimps

300 ml cream

2 l fish stock or water

2 chicken stock cubes

3 bay leafs

200 g leek 

300 g potatoes 

100 g onion

200 g carrots

40 g garlic

2 red chillies

200 g mixed colour paprika cut into stripes

1 medium size fennel

small bunch basil and parsley

salt, sugar, white pepper to season

olive oil to fry

Before you start assembling the soup, I suggest that You chop, dice and stripe all the ingredients in advance. To begin  dice the carrot, onion, paprika and fennel. Chop the garlic and chillies. Cut the potatoes into med size cubes and keep them in a bowl of cold water to prevent them going brown.  

Heat good amount of olive oil in a heavy based pot (big one). When it starts to smoke throw in in oder -> onions, paprika, carrots, chilly, half of the chopped garlic, fennel and potatoes. Season and gently fry the vegetables. Add bay leafs. Fry another 45 seconds and then pour in the fish stock or water. 

Cover the pot with a lid and bring to the boil. Lower the heat to medium low and simmer. Add chicken cubes and skim all skum and foam coming to surface. When potatoes are beginning to soften up but still firm, add the fishes and boil the soup 3 minutes, taking care of the surface very carefully. Remove from heat and add the leek (cut in thin stripes), shrimps and cream. Bring the soup to the boil on a high heat and when boiling, take off the stove immediately. Add herbs and correct the seasoning. Serve with fat slice of bread and butter.

Arrabiata fusilli

There is a few important points when cooking pasta. Not long ago I heard that some of My friends had cooked spaghetti in cold water. To prevent these bloopers from accouring, here is a good instruction to follow. http://www.wikihow.com/Cook-Pasta Perfect results guaranteed!

Serves 4

500 g fusilli pasta

20 ml extra olive oil

3 gloves of Chinese garlic

4 red hot chillies

2 medium onions

splash of white wine

400 g diced canned tomatoes

bunch fresh green basil

3 stalks of spring onion chopped

salt 

sugar 

pepper

grated parmigiano reggiano to serve

Arrabiata is a very simple sauce, meaning SPICY. Very nice with Fusilli or Penne.

In a fry pan put olive oil and when it begins to smoke add all very chopped onion, garlic and chilly. Just enough to onion get that golden colour. Season.  Deglaze with wine and add the tomatoes. Cook about 10-15 minutes to get the consistency You like and season to taste. If You like the taste to be extra sharp and vibrant, leave 1 chopped garlic glove to add at the end. Mix in fresh green basil, spring onions and serve immediately with grated Parmesan cheese. 

Estonian fresh cabbage stew (värskekapsahautis)

This is a very straight forward Estonian oldskool farmer dish. It`s very easy to make and absolutely delicious. One of My favorites for sure!

Serves 6

olive oil

2 kg head cabbage sliced

4 medium carrots

2 medium onions

1 kg minced meat

500 g potatoes

bunch of parsley

salt

black pepper

sugar

Fry the minced meat, onions and carrots. Add the cabbage and little water. Season and cook under lid for about 20 minutes, then add the diced potatoes and continue until they are cooked but still firm. Add chopped parsley. Season to taste.

Serve with fresh grind black pepper and sour cream.

Tomato soup with egg and herbed oil

Serves 4

olive oil for frying

3 medium onions chopped

3 red chillies

2 Chinese garlic

200 g red paprika diced

700 g diced canned tomatoes

500 ml chicken broth

Splash of white wine

100 ml cream

sugar

salt

black pepper

Herb oil:

50 ml extra olive oil

small bunch of parsley, thyme and rosemary

To make the soup, cook the onions, paprika and half the garlic without color. Deglaze with white  wine. Add the stock and canned tomatoes. Bring to the boil and cook about 20 minutes on a med low heat until the onions and paprikas are tender. Transfer to robot coupe or blender and process until smooth. Season. Pour back to the pot, add cream and cook another 10 minutes.

To make the herb oil. Blend olive oil and herbs in a food processor, season with salt, sugar and black pepper.

Serve the soup with herb oil and crushed boiled egg.

Fish cakes with veggetable mix and lemon-shrimp sauce

Serves 6

450g mixed fish such as cod, haddock, salmon, smoked haddock
2 tbsp freshly chopped parsley
1 quantity mashed potato
1 egg, beaten
Salt and freshly ground black pepper
vegetable oil, for frying


Heat the oven to 190C/375F/Gas 5.
Put the fish in a roasting tin and cook in the oven for about 10-15 minutes until opaque and starting to flake. When cool enough to handle, take off the skin, remove any bones and flake the fish into large chunks.
Mix the fish, potato and parsley together with enough of the egg to bind the mixture. Mix together carefully so as not to break up the fish too much. Season well.
Shape into 8-12 patties, depending on how large you want them to be and chill thoroughly.
Heat some vegetable oil in a frying pan and heat the fish cakes until golden brown on each side and heated right through.

Creamy lemon-shrimp sauce

Put 1 part shrimp or lobster stock and 3 parts cream in the pot and reduce by half on a med low heat. Add the juice of 1/2 lemon and grated peel. Chop some shrimps into small pieces and add to the sauce. Season with fish sauce, salt, white pepper and pinch of sugar. 

Add some chopped fresh herbs such as dill, parsley or chives.

Plum tart tatin

Serves 10

6 tbsp of softened butter plus extra for greasing

3 purple plums cut in half and pitted

3 yellow plums cut half and pitted

16 tbsp white sugar

200 ml water

50 ml fresh orange juice

3 large eggs at room temperature

12 tbsp soft brown sugar

2 tbsp baking powder

16 tbsp plain flour

pinch of salt

grated peel of one orange

1/2 tsp ground cinnamon

6 tbsp sour cream

Preheat the oven to 175 °C.

Grease a 26 cm cake form with butter.

Put the plums cut side down to the base of the cake form.

To make the caramel put the white sugar with water and orange juice in a small pot on a medium high heat. Cook until the mix archives golden amber color. Pour the hot caramel over the plums to cover the base.

To make the batter beat soft brown sugar and soft butter with hand held mixer until light and fluffy. Start adding the eggs one by one, beating well after each addition. Mix in the sour cream and orange peel using a spatula. 

In a separate bowl sift together flour, a pinch of salt, baking powder and cinnamon.  Fold in the flour mixture just until combined with the rest.

Spoon the batter over the plums and caramel and flatten the surface.

Transfer to hot oven and turn the heat down to 165 °C and bake about 50-60 minutes, or until a wooden stick comes out clean. 

Take the cake out of the oven and let stand in the form for 2 minutes, then turn the cake to a plate and remove the form carefully. Let to cool about 10 minutes and then serve with plum jam or vanilla sauce. The recipes for these I will link to the inspiration section. 

:)

Grilled chicken with rosemary roast potatoes and vegetable panache

Serves 4

4 chicken breasts with skin

4 medium size carrots

1 medium size cauliflower 

1 medium size broccoli

1 stick leek

6 potatoes

1 small spring of rosemary

3 gloves of garlic

knob of butter and a bit of oil

salt, white pepper and sugar

Peel the potatoes and cut into chunks. Place into pot with lukewarm water and boil until tender (When the water starts to boil add salt). When ready drain and leave to let the excess moisture to vaporize. Heat a frying pan with oil and fry the potatoes until golden brown. Add chopped rosemary and garlic. Season.

Preheat the oven to 190 °C. Season the chicken breast both sides with salt, white pepper and sugar. Brown the skin on a frying pan on medium high heat. Grease the baking tray with oil and add bits of butter.  Cook in the oven skin side up about 12-15 minutes, take out and leave to rest the meat juices. To have excellent gravy deglaze the roasting tray with water and bring to the boil. Then whisk in a bit of butter. 

To make the vegetable panache peel and cut the carrots, cut broccoli and cauliflower and leek. Cook the carrots in butter under a lid for 5 minutes, blanch the other vegetables and drain. Mix together and season.

And there You have it!

Enjoy! 

Fish pie

I got the idea from Marco`s Great British Feast. The original recipe for the dish can be  found here: http://www.itv.com/Lifestyle/MarcosGreatBritishFeast/Recipes/TX1Fishpie/default.html

My version for this Thursday`s fish pie is this one...

Serves 10

500 g salmon

500 g cod

300 g peeled shrimps

1 stick of leek

small bunch of parsley and tarragon 

1 l fish stock

1 l cream

1,2 l potato mash

4 boiled eggs

200 g grated cheese

salt, white pepper and sugar to season

Cut the fishes into chunks about 1,5 cm thick and lay on a pie dish. Sprinkle over the shrimps. 

Reduce the cream and fish stock until it covers the back of a spoon and season to taste. Pour the hot sauce over the fish base. 

Cut the leek, tarragon and parsley and sprinkle over the fish. Sector the eggs and add to the dish. 

Spread the cheese covering the dish lightly and finish with potato mash. Use a fork to spread it and garnish the surface.

Preheat the oven to 200 °C and cook the pie at the top shelf for 15 minutes or until the top is golden brown.

Serve immediately!

Honey glazed pork roll

Serves 10

1 pork neck ( about 1,2 - 1,5 kg)

250 g ham

2 eggs

100 g grated cheese

30 g dried tomato

2 garlic gloves

small bunch parsley and thyme

1 red, green and yellow paprika 

1 medium onion

150 g canned pineapple

mix of black mustard seeds, coriander seeds and Indian cumin

4 tbsp clear honey

juice and rind of 1 lemon

For making rolls like that it`s probably not the best choice to use the neck , but that`s what I had and I think did not come out too bad. 

So to start with make the filling. In a food processor puree the ham, garlic, cheese, egg and herbs. Cover and put to the fridge to  harden a bit. 

Now the second filling. Dice the paprika and onion and sautè in a pan for 2-3 min. Season. Set aside and allow to cool.

To prepare the meat, cut the neck lengthwise  to leave a 1,5-2 cm thick layer.  As You cut roll the meat along and try not to cut in any holes, like I did. This will make your life a lot easier later.

Preheat the oven to 160 °C.

To assemble the roll, spray a little oil on a aluminum foil sheet and season with salt and pepper. Lay the meat on top of that and season the other side. Spread the paprika mixture to 3/4 line of meat. Spread the ham mixture on top of that. Last put a line of canned pineapple in the middle of the ham mix. Carefully roll the meat with the filling to a "salami", turning the ends of the foil to seal.

Pour a little water to the baking tray and put the roll in there. You may use the rack if you want. I wanted to capture all the juice from the meat to make a gravy to side. Cook the roll for 60 minutes or until the meats inner temp reaches 65 °C.

Take the tray out and let the roll cool. It is a lot easier to cut it then. 

To make the glaze take the spice mix and dry roast it on a pan. Take from heat and add honey and lemon juice and rind.

To serve, heat the oven to 180 °C and cook the roll for 12-14 min. Paste the meat with the glaze and serve with spiced Jasmin rice and gravy.

 

Fussili pasta with calves liver

Serves 4

500 g fussili pasta

200 g calves liver (cut into stripes)

50 g butter

5-6 champinjon mushrooms

1 medium onion

1 red chilly

2 Chinese garlics

2 firm tomatoes

1/2 stick leek

500 ml cream

splash of white wine

handful of chopped parsley

to season: salt, white pepper and sugar

Bring a pot of water to boil. When bubbly add good amount of salt (no oil). Boil about 7-8 minutes according to pasta to be al dente.  

Heat the pan and a bit of oil. Fry the mushrooms in butter, add diced onions, garlic and chilly. When onions start to come glassy add a splash of white wine and cream.  Reduce and add diced tomatoes, leek and parsley. Season.

Heat another pan to high heat and add oil. Fry the liver and season. This takes very short time, so it`s important not to overcook the liver. 

Mix the pasta and cream sauce and top with fried liver. Garnish and serve with shredded cheese.

“Herring Under Fur Coat”

“Herring Under Fur Coat”

Herring Under Fur Coat is a word-to-word translation of russian name of this salad: “Seledka pod Shuboj”, which represents salted herring under a “coat” of boiled vegetables.

This is my version:

The salad is layered into a bowl  in following oder.

grated boiled potato

marinated herring pieces (sursild)

marinated red onion ( red onion and white wine vinegar)

pickled cucumber or gherkin

boiled grated beetroot

salad dressing (pepper mix,  mayonnaise and sour cream, salt and sugar of course also)

crushed boiled eggs

Layer the ingredients 2 times and leave the top without the egg. Pick the surface with a grill stick to make way for the dressing to soak down. Cover with foil and leave to set in the fridge for 24 hours.

Top and garnish with crushed boiled eggs and serve.

Calzone with ham and cheese

Oven baked calzone with ham and cheese filling

Serves 2

Dough:

210 g flour

120 ml lukewarm water

1 tbsp olive oil

1 tsp dry yeast

6 g salt

1 tbsp honey

extra four for dusting

To prepare the dough mix all the ingredients in a bowl, when it is combined knead it with your hands for 3-5 minutes and leave in lightly greased bowl. Cover the bowl with a clean towel and let the dough rise for about 60 min.

Preheat the oven to 250 °C.

Divide the dough into two and roll out in a circular shape for about 15-20 cm.  

You can use whatever filling you wish. We had cheese and ham with a bit of tomato sauce and oregano. 

Place filling mixture to one side of the ring and fold the other half over the filling. Seal the edges with a fork and bake ruffly 10-12 minutes until golden brown. 

Glaze with olive oil and serve.

Velkommen til kantine!

The menu for week 15.

Calzone with ham and cheese and green side salad

Tosca liver pasta with cream sauce

Honey glazed pork neck roll with spiced rice

Classic fish pie with green salad

Grilled chicken with rosemary roast potatoes and vegetable panache

Upside down plum cake