8 August 2017

Lentil and carrot soup


Not one of the best looking dishes on this blog, but very, very simple and very tasty. Stir fry 300 gr shredded carrots for a minute or 2. Add 1 tsp cumin powder and half a tsp coriander powder.  Then 400 gr of red lentils (from a can), 750 cl vegetable stock and 125 cl coconut milk. Bring gently to the boil

After 15 minutes you can use a stick blender to puree the soup.
Roast 2 tsp fennel seeds in a dey pan.

Serve with fresh coriander, Turkish yoghurt and the toasted seeds. Plus some warm naan or pita bread.

(A Janny van der Heijden recipe)

3 August 2017

Prawns, noodles, red curry

Most of the work is to put 3 tomatoes in boiling water for 30 seconds, then peel them, remove the seeds and cut the rest into small cubes. The rest is simple.

Slice 3 garlic cloves very thinly.
Heat 2 tbsp oil in a wok and first fry the garlic for 40 sec.
Add the tomatoes for another minute.
Add 200 cl coconut milk and 1 tbsp fish sauce and bring to the boil.
Then 12 big prawns (peeled). They'll be cooked in a minute or 3.
In the meantime slice 2 spring onions.
Add them to the mix and 200 gr pre-cooked noodles.

Now all you have to do is cut a lime and take 2 thin slices from each side
Grate the rest and add, finally, the juice

Serve with coriander

2 August 2017

Sea trout, quinoa, mascarpone/green curry creme


Mix 50 gr mascarpone with 10 gr green Thai curry.

Slice a radish very, very thinly.

Finely cut 2 celery stalks, 1 shallot and 1 green apple into a brunoise. Gently sweat the mix.

In the meantime boil 150 gr quinoa in 225 cl chicken stock, for 8 minutes, lid on the pan. Then take off the lid. Kill the heat and leave for another 10 minutes till all the liquid is absorbed.

Boil some young asparagus tips for 3 minutes

Lightly oil the fillets of salmon trout and fry them, skin side down, in a DRY pan.
5 minutes should do it to give them a crispy skin.

In the meantime mix the quinoa with the veggies. Add a tbsp roasted sesame seeds and a tsp sesame oil

Turn off the heat under the fish and turn the fillets. The other side will be done when you've started plating.            
                                                      

(Recipe from Anne-Sophie Breysem)


14 July 2017

Seared mackerel, beetroot, horseradish

Peel pp a boiled beetroot and cut into small cubes. Mix with some horseradish cream from a pot (1/2 tbsp pp) and some thinly sliced red onion.

Mix 2 more tbsp horseradish with 2 tbsp creme fraiche, 2 tbsp cream, 1 tsp mustard and some pepper and salt.

Fry pp a fillet of mackerel in a lightly oiled pan , skin side down till the skin is nicely brown and crispy. Turn off the heat and turn the fish, It will be done in a minute and a half.

Serve as shown with watercress. I had some left over oyster mushrooms but that's not necessary.

(Inspiration: Dominic Chapman)

12 July 2017

Noodles, asparagus, shiitake, courgette, red onions


Comfort food in 6 minutes.
Cut the tips of some green asparagus in half, slice a red onion, some shiitake, courgette and a garlic clove.
Wok the onion and garlic in a tbsp oil for about 2 mins, then add the other veggies.
After another 2 mins add a tsp rice vinegar, 3 tbsp fish sauce, 1 tbsp ginger syrup and a tbsp soy sauce. And pre-cooked ramen (noodles).
Stir and after another minute or two dinner can be served.
Simple food? Yes. Looking good? Who cares as long as its mouthwatering.

4 July 2017

Thai mussels

Per 2 persons you need:
1 tbsp fresh ginger (cut into matchsticks of 1 cm long and 1 mm wide)
2 garlic cloves, sliced very thinly)
2 shallots (cut into rings)
1 tbsp lemongrass (sereh) from a pot
1 tbsp Nam Pla (fish sauce)
1 red chili (sliced)
110 ml coconut milk
Handfull of coriander
1 spring onion (sliced)
1 kg mussels

First fry the shallots, ginger, chili and garlic in some oil, till soft
Add the sereh, fishsfauce and coconutmilk, softly boil for about 5 mins

Add the mussels, stir well and put a lid on the pan. Boil for 5 mins or till all shells are open.

Serve with the spring onion and coriander




10 June 2017

Smoked mackerel paté (in a Melba beach chair)




Cut 200 gr smoked mackerel as fine as possible. Mix it with 50 gr cream cheese, 30 gr sour cream, the juice of 1/2 the lime lime and 2 tsp dill. Put in the fridge.

Toast bread on 2 sides. Use a pointed sharp knife to slide the bread carefully and horizontally through the middle, into that thin strip of uncooked bread, cut the crusts off and then cut into strips. Place the untoasted sides back under the grill and make sure you keep an eye on the them, they will toast and curl quite quickly

Take the mackerel pâté out from the fridge and spoon a healthy dollop on the ends of each Melba slice. Add some cranberry compote on top and then a pinch of sliced sushi ginger. Finish with chervil or bean sprouts

PS Next time I'll use small cubes of beetroot instead of the  cranberry.                                                            

Recipe Food Urchin, Great British Chefs







photo: Busy at the beach