10 June 2018

Salmon on pearl barley


Melt 25 gr butter and sweat 2 finely chopped cloves of garlic. Add 100 gr pearl barley and stir to cover each grain. Add 50 cl white wine and let it evaporate. Then add 300 cl fish stock. Stir from time to time and add more stock when needed. It's like making risotto.

In the meantime cut 100 gr sugar snaps in half.
Bring water to the boil to cook the sugar snaps for 1 min., then add 75 grs of samphire and cook for another 3,5 mins. Pour trough a sieve and douse with cold water to stop the cooking process.

The barley will take almost an hour, 5 mins before it's time to panfry the salmon. About 2 mins on each side.

Mix the veggies with the barley to reheat for a minute or so.

Serve with thinly sliced lemon.


Carpaccio of roasted paprika

Plus anchovies, capers,  garlic, olive oil and parsley.

29 May 2018

Open crayfish and spinach lasagne


Lucky me had some nice lobster stock in the freezer and found this recipe from Louise Robinson on Great British Chefs. If you are not so lucky follow the link below to make your own.

Then prepare the spinach, broad beans and pasta. Sauté 300 gr baby spinach in a little water until just cooked. Stir through 15 gr of butter and season with salt and pepper

Blanch 750 gr podded broad beans in boiling water for 3 minutes and immediately refresh in iced water. Remove the skins from the beans and set aside the skinned beans in a bowl

Cook 7 strips of fresh lasagne in boiling, salted water for 4–5 minutes or until soft. Drain and drizzle with a little olive oil
Stir in 50 ml double cream, check the seasoning and pour the sauce into a tall jug. Using a hand blender, whisk the sauce briefly

Place a spoonful of spinach in the middle of each plate. Spoon a little sauce over the spinach and fold over 3 strips of lasagne. Add half the crayfish, broad beans and layer again with 2 more strips of lasagne, the remaining spinach, crayfish and broad beans. Spoon over a little more sauce and serve

If you can't get your hands on any crayfish, shell-on king prawns make a good alternative.

https://www.greatbritishchefs.com/recipes/crayfish-spinach-lasagne-recipe




Thick brown onion soup


  • In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add some  oil and 1 kg sliced onions; cook onions are until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and a tbsp sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more.
  • Add the 4 thinly sliced garlic cloves for the final few mins of the onions’ cooking time, then sprinkle in 2 tbsp flour and stir well.
  • Add 250 ml white wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.
  • Tie 10 sprigs of thyme and 2 bay leaves into a bundle with twine. Add 1 liter of hot beef (or chicken) stock and the herb bundle to the pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasoning.
  • Heat the broiler. Cut one or two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside.
  • Place ramekins or ovensafe bowls on a rimmed baking sheet, add 1/2 teaspoon of sherry to the bottom of each, and ladle soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide grated cheese  among the servings, covering the bread and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes. 
  • Alternatively, you can complete the toasts under the grill, then serve them on top.  ( I combined recipes from BBC and Epicurious)
  • 25 May 2018

    Chicken sandwich

    Basil
    v
    Chicken breast
    v
    Mayo
    v
    Red onion
    v
    Avocado
    v
    Fajita tomato salsa
    v
    Bread

    21 May 2018

    Pan fried Red Mullet, seared oranges, spring onions, whipped clotted cream potatoes






    TO PREPARE THE DRESSING
    1. Combine 3 tbsp white vinegar and 3 tbsp water together and boil to reduce by half.
    1. Add the juices and zests of 3 oranges and 1 lemon, a chopped shallot, 3 coriander seeds & a star anise. This will increase the flavour and consistency. Reduce to a rich, thick, syrup juice.
    1. Push through a fine sieve. The dressing is now ready.  
    TO MAKE THE GARNISH 
    1. Segment 2 oranges and sprinkle with caster sugar. Then colour under the grill or with a gas gun. 
    1. The 8 spring onions are best cut at an angle. Blanch in boiling water for 1/2 minute. 

    TO COOK THE FISH 
    1. Season with flour, salt and pepper. Coat the skin of the mullet and then lightly brush with butter. 
    1. Heat the frying pan with a drop of olive oil. The fillets can now be laid in skin side down over a medium heat. The fillets will take 3-4 minutes to become crisp and golden then turn the fillets over and cook for a further 3-4 minutes. 
    1. The clotted cream mashed potatoes turn the dish into a dream. The potato can be piped or spooned, place the fillets on the potato with the citrus dressing drizzled around.
    1. Enjoy!             Recipe by Craig Middleton, The Imperial Hotel, Barnstaple

    18 April 2018

    Hawaian Poké bowl with shrimps

    Ideal for solo cooking. Per person 75 gr sushi rice, 1/2 avocado, 1 spring onion, 50 grs carrot, 50 gr chukka wake seaweed salad, 100 grs shrimps, 1 small Shanghai paksoi, 1 tsp black&white sesame seeds.

    Cook the rice, which will take almost 30 mins. Plenty of time to start with the Togarashi Aioli sauce: mix 3 tbsp Mayo, 1 chopped garlic clove , 1 tsp soy sauce, 1 tsp Togasrahi powder, a bit of pepper.

    Slice the avocado lengthwise. The carrot in matchsticks. The onion in rings.
    Fry the shrimps (or gambas). Stir fry the chopped paksoi.


    Serve as shown, the shrimps covered in sauce.

    Inspired by Viva magazine