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.