26 December 2012

Monkfish stuffed with sage and cranberries, red wine sauce

Start with reducing 1/4 bottle of red wine till most of it has evaporated and the rest is almost siropy. Add 1/4 liter of beefstock and reduce again. Soak some dried cranberries in a cup of hot water. Fry a couple of sage leaves in some hot oil till crispy.
In the meantime use a very sharp and thin knife to cut a small pocket in the monkfish filets.
Use a chopstick to fill the pockets with the soaked berries and the sage.
Fry the fish in oil and some butter.

Lobster, asparagus, mayo, ginger/lemon jelly

Recipe asap

13 December 2012

Cedo"s sweetbread

Years ago we loved to go to Konoba, a small then Yugoslavian (now it would be Croatian) restaurant run by chef Cedo and with Neven as front of house. There was no menu. You had to go into the tiny kitchen where Cedo let you inspect his pots and fridge, all the while explaining what he could do. His sweetbread was legendary. So when I could buy some yesterday I posted a message on his Facebook page and he emailed this recipe from Croatia:

'Zwezerik moet zijn uit omgeving van het hart...dan is hij wat rond...op en diepe bord zeten en dan  flinke gewicht erop...bijvoorbeld smale pan met water...dit laten in koelkast overnachten bedekt met plastiek folie...

andere dag...pan water met wat zout...als water kokend is afgedroogde zwezerik dompelen en laten 2 min schriken...uit halen en dan onder de stromend water laten afkoelen...vervolgens met klein mes vliesjes en restjes van vet eraf snijden...neem scherp mes in je hand en zwezerik vorzichtig snijden in dunne plakjes...op en bord plat laten ligen...zout en peper er op bijde kanten...

voorbereiding...drie diepe borden...en met bloem tweede met opgekloetse ei...en laatste met paneermeel...

inhoud van de tweede bord...en of twee opgekloetste eireen...fijn gesniperde knoflook...fijn gesniperde rosemarijn...zout en peper...

zwezerik door bloem wentelen...dan door eieren mengsel...en dan door paneer meel...

kort bruin baken...en op de keukenpapier, welke ligt op en warme bord bakvet uit korst van zwezerik laten opzuigen...

opdienen met zeer dun sneetje citroen, zonder schil, op elk plakje zwezerik...

voor het eten even met de plate kant van vork citroen zacht opdruken...
 
om de smaak van de zwezerik voledig tot je laten komen raad erbij aleen rucola zonder dressig te eten...
 
noot...rest van bloem, eieren en kruimels samen voegen dan met paar drupels olijfolie samen kneden en en plate panenkoek maken...baken aan twee kanten snijden in zeer dune repjes...en bij rucola toevoegen...'

Salmon, eggwhite, beetroot and horseradish snow

Inspired by Bruno Loubet, but  I used smoked instead of cured salmon. Very simple. Boil an egg, discard the yolk and cut the white in dices. Do the same with beetroot. Bruno suggested fresh horseradish, which I could not buy, so I grated some black radish on top. Drizzle some olive oil and lemon juice over it. I decorated with dill amd pink peppercorns.

12 December 2012

Lobstertail, basil pasta, tomatoes

When ordering a couple of live lobsters for Christmas I noticed my wonderful SuperU had a promotion of frozen lobstertails. Perfect to get already into the festive mood at todays lunch. This recipe is easy if you follow this blog and use your fridge and freezer.
The only thing I had to make from scratch was the classic Court Bouillon one needs to cook lobster.
Combine 1 liter of water, 2 dl white wine, 1 tbsp peppercorns, 10 cardamon pods, 1 tbsp anisseed, 1 tbsp salt, 6 sprigs of Thyme, 2 bay leafs, 1 onion incl skin, 1/2 a leek (the green part), 1 sellery stalk, 1/2 celeriac and 4 garlic cloves. Bring to the boil and simmer for about 20 mins. Pour trough a sieve and reheat.
In another pan boil a liter of water, take 2 tomatoes and hold them under water for 20 seconds, (keep the water for the pasta), cool them under cold water, take the skin off and de-seed. Cut the rest into small cubes.
Slice 1 shallot finely. Mix 1 tbsp vinegar with 3 tbsp olive-oil  and add some salt and pepper. Mix this with the tomatoes.
Of course you have some reduced prawn stock in your freezer. De-freeze about 20 cl with a good glug of liquid cream and a timble of Pernod. Bring chiefly to the boil and you have the sauce ready.
Take the basil-oil you keep in the fridge to make it liquid again.
Almost done.
Bring both the court bouillon and the water to the boil. Put 2 lobstertails, still frozen, in the bouillon and cook for 11 minutes. Cook the pasta in the water ( I only had papardelle, but tagliatelli would have been nicer).
Cut the lobstermeat in 3 mm slices and divide on the bottom of a serving ring, followed by the pasta that you have mixed with the basil-oil. Press well and finish with the tomato cubes. Pres again. Serve as shown with the sauce. 
After lunch freeze the court bouillon and also the lobster peelings, to make another stock later.

10 December 2012

Porc tenderloin with sage and garlic

Start with finely slicing 6 leaves of sage and 1 clove of garlic. Heat a glug of olive-oil and fry first the garlic and then the sage till crisp. Dry on kitchenpaper. Repeat with some small sage leaves (to be used for decoration).
Heat the oven at 180 C.
Cut the meat open and fill with garlic and sage. Bind with kitchen rope.
Prepare the veggies. Shred some Savoye cabbage. De-core an apple and cut into 3 mm thick slices. Cut about 100 gr pumpkin into 1 cm cubes.
Brown the tenderloin in some oil and butter, for 6 mins.
Cook the pumpkin with some salt and pepper in liquid cream, till soft
Fry 2 slices of Spanish ham in a dry pan till crisp.

After 6 mins put the meat in the oven for another 15 mins.
Boil 1 liter of water the add the cabbage for max 4 mins.
In the meantime keep the fat of the meat hot and add 20 cl madera or marsala. Stir to clean the bottom.       
The moment the wine has almost evaporated     
add some cream and stir on a medium flame
till you have a nice thick sauce.
Drain the cabbage.
Fry the apple quickly in some butter.
Use the blender on the pumpkin.
Cut the meat into thick slices



Plate as shown.
Decorate with the crisp sage.

5 December 2012

Pasta, mushrooms, Serano

The fun started already early in the morning, at the weekly market. We met the guy who picks mushrooms in the woods. If there are any. Nicely presented on dried ferns. First one had to be patient while he is advising other customers. No problem as in the meantime you can study what's on offer and think about possible recipes. Ceps with a runny omelet? Or papardelle with a creamy sauce with crisp Spanish ham. Or... Before you know it its your turn and others have to wait as the lesson starts all over. The name in Latin. Where he found them. How to clean them. The best way for preparation. A couple of recipes.Ending with the transaction. Always way to cheap in my eyes compared to the commercial mushrooms in the supermarket.

Anyway, start with bringing 2 liter water to the boil for the pasta.
Slice 2 garlic cloves finely. Slice the mushrooms.
Put 25 gr butter in a frying pan. When the butter starts foaming chuck in the garlic and mushrooms till nicely browned.
Put 2 sliced of Serano ham in a second , dry, frying pan
Pour a cup of chicken stock with the mushrooms  When the chicken stock is reduced to half add 200 ml cream
Put a handfull of pasta in the boiling water, cook as long as the packet says.
Turn the ham in time
When the mushroom sauce is nice and thick add some parsley and some grated parmesan cheese. Turn off the heat under the sauce.
Drain the pasta.
Serve as shown. A real autumn treat. The hard work being done by the man from the market, but you'll get the credits.

29 November 2012

Slow cooked guinea fowl

A simplfied recipe by Ash Mair. Buy a whole guinea fowl in order to have the carcass as well, to make a nice stock that then can be used for a tasty sauce. Buy a pigs trotter as well. Do this the day before. Remove the breasts and the legs. Put the rest with the pigs trotter in an ovendish and almost burn it at 300C (about 15 mins). In the meantime brown 2 sliced carrots, 1 garlic colve and a bay leaf in some olive oil. Add 50 ml fino sherry and 50 ml port and reduce till the liquid becomes sticky. Add 1 liter of chicken stock, 2 onions cut in half (incl the skin!), one or two tomatoes, some thyme, a bayleaf, 8 crushed black peppercorns, 2 celerystalks incl the leafs, a tbsp tomato paste. Add the carcass and pigs trotter and bring to the boil, then simmer for at least half a day.

The next day take out the vegetables and meat and strain the liquid trough a fine sieve. Then reduce till you end up with a nice thick sauce. Discard the vegetables, give the meat from the trotter do the dogs and dicard the bone. But keep the guinea fowl carcass.

Then cut 2 onions finely. Sweat them in a knob of butter in a sauce pan. Add a (beer)bottle of sweet cider, some salt and pepper and bring to the boil. Continue on a low heat till the onions are soft and the cider all but evaporated. Use the blender to make a puree. You can do this in advance and warm it later in the microwave.

Heat the oven at 200C. Peel a potato per person and grate them. Then leave the stuff in warm salted water for 10 mins.    Clarify 50 gr of butter.  Squeeze the potatoes as dry as possible and cover in butter. Put loosely in a couple of baking cases. Bake in the oven at 180C for about 30 mins or untill golden brown and crispy.

Now open a second bottle of cider and pour in a second saucepan with 1/2 liter chicken stock, bring to the boil and put the legs in, remove to a very low flame and simmer for half an hour till well done. Keep apart and warm in alufoil..

Time for the breasts. Wrap them in thinly sliced Serano ham and the wrap each one in clingfilm. Reheat the cider add the breasts and simmer for 20 mins.

We are getting there. Remove the clingfilm and dry breasts and legs on kitchen paper.

Slice 1/4 of a Savoye cabbage, slice 2 small leeks, Boil them for about 4 mins.  Peel an apple and cut in pieces of 1/2 cm. Add to the greens and boil for another minute.Then drain.

Put 2 frying pans on the cooker. One to fry the breasts and legs till the skin of the legs and the ham of the breasts is crisp. This will take about 5 mins. The other to reheat the cabbage and apple. Add a small handfull of frozen peas and small carrots. Just  a minute or two will do.

Warm the sauce and the onion puree. Cut the breasts in half and the legs at the knee. (If you only serve 2 people keep the rest in the fridge). Plate as shown


After lunch or dinner take the meat from the carcass. In the next couple of days day use the leftovers to make this. Boil a potato and mash. Mix with the leftover veggies. Fill a serving ring with mix. Top with the meat. Pour over the leaftover sauce.

17 November 2012

Maybe not looking good: beetroot and celiriac "lasagna"

Saturnday morning. Still in bed. Not wanting to go shopping. You know the feeling. But we still had a celeriac. The last beetroots in the garden. Some cream and cheese in the fridge. And this recipe in todays Guardian, bu Yotam Ottolenghi (serves 4):

200ml double cream
1 medium onion, peeled and quartered
20g thyme sprigs, leaves picked but also keep the stems 
1 bay leaves
3 cloves garlic, peeled and lightly crushed
Shaved skin of 1 large lemon
4 whole cloves
Salt and white pepper
450 gr beetroots, boiled, peeled and sliced 2mm thick
1 medium 450 gr celeriac, peeled and sliced widthways 2mm thick
100g hard mozzarella, shredded
150g extra mature cheddar, grated

Heat the oven to 180C/350F/gas mark 4. Pour the cream into a medium saucepan and add the onion, thyme stems, bay, garlic, lemon skin, cloves, a teaspoon of salt and a teaspoon of white pepper. Gently bring the cream to a boil, then remove from the heat. Set aside to infuse for at least 10 minutes, then strain.
Scatter a third of the beetroot and celeriac on the base of a 27cm x 18cm baking dish or high-sided roasting tray. Pour over a few spoonfuls of cream and sprinkle a third of the cheese and thyme leaves on top. Arrange another layer of vegetables followed by a little cream and another third of the cheese and thyme. Place the final layer of vegetables on top, pour over the remaining cream, holding back the last of the cheese and thyme leaves, and gently press down to level.
Cover with foil and bake for 50 minutes. Reduce the temperature to 160C/320F/gas mark 2½, remove the foil and bake for 20 minutes more. Sprinkle over the last of the cheese and thyme, and bake for another 15 minutes, until the cheese is golden brown and the vegetables are cooked through. Leave to sit in a warm place for five to 10 minutes before serving.

                                                                              Was it great? No. Will we make it again? Probably not (but we will freeze the other half). But it was a nice hot lunch, cheap and we didnot have to go shopping.

11 November 2012

Leek and potato soup, smoked salmon

Slice 1 small onion and 4 small leeks. Peel 2 small potatoes and cut them into small cubes.
Sweat onion and leeks in 25 gr butter. Add potatoes and 3/4 liter chicken stock. Boil softly for 20 mins. Add a good glug of cream. Blitz. Taste. Add water if too thick. Taste. Add pepper and salt to ones liking. Serve lukewarm with slivers of smoked salmon

8 November 2012

Duckbreast with orange sauce



















Start with the sauce. Fresh orange juice is nice, but a good quality bottle can do the trick. Grate 1 cm of fresh ginger. Boil 1/2 liter in a saucepan with the ginger and 2 tbsp caster sugar till more then half has evaporated. Add 1/2 liter of chicken stock and reduce till thick and almost sticky.
Cut through the fat (not the meat!) of a duck-breast in diagonal lines, 1 cm apart. Repeat that crosswise.
Heat a saucepan , dry, and put the breast fatside down in the pan on a medium heat. The fat should brown and become crispy but not burn. This will take 12 mins. . Pour away the fat that melts from time to time. Then turn the breast around and brown for another 4 mins. Drain on kitchenpaper and season with salt and pepper. Keep warm in alufoil and rest for 10 mins to avoid the blood coming out after slicing. The meat should be still reddish.

Warm the sauce. I served it with some gratin dauphinois we still had in the freezer and some carrots, peas and beetroot. Sliced the duck and decorated with fresh orange-parts

18 October 2012

Lentils, beetroot, mozzarella, mushrooms

Having parttime vegetarian F. for lunch I looked for inspiration in Maria Elia's The Modern Vegetarian and made this version: rinse 200 gr lentils and soak them for an hour. Then boil  a couple of small beetroots ( ca 250 gr) which will take just under an hour as well.

In the meantime start with the dressing, with 2 tsp grated ginger, 2 grated cloves of garlic, 2 tbsp Dyon mustard, 1 tbsp lemonjuice, 30 cl sherry vinegar, 70 cl sesame oil, 1 tbsp soy sauce, 1 tbsp sugar (make sure everything is at room temperature!).

After soaking the lentils cut 1 big or 2 small onions finely, do the same with 2 cloves of garlic. Soften them in some oil then add the lentils and 2 bay leaves. Cover (just) with water and cook for about 25 mins. Peel the beetroots and cut into wedges.

Cut a buffalo mozzarella in pieces. Slice 8 mushrooms and fry them quickly on both sides. They should still have a bite.

Serve as shown, with the dressing added and some rocket and coriander leaves.

8 October 2012

Papardelle with rib ragú

By Nigel Slater: (enough for 6 people) 
Onion 1 large one, celery 3 ribs,  large carrots 3,  butter 50g,  baby pork ribs 1kg, cut into short racks (about 3 bones each) mushrooms 250g, beef stock 800ml,  pappardelle 250g, olive oil a little 
Peel and finely chop the onion, celery and carrots. Melt the butter in a large, deep casserole, add the ribs and brown lightly. Add the vegetables and cook for 15 minutes, stirring from time to time, till slightly softened. Finely chop the mushrooms, add to the pan and continue cooking for 5 minutes. Add the stock, bring to the boil, then turn down to a simmer and cook, covered, at a low bubble for a good 3 hours, stirring from time to time. Take the lid off for the last half hour.
Bring a pan of water to the boil, salt generously and add the pappardelle. Cook until al dente, then drain. Season with a little olive oil and some black pepper.
While the pasta cooks, slide the flesh from the ribs – it should come off effortlessly – and stir it through the sauce. Serve with the pappardelle.

30 September 2012

Homemade fig jam

  • 2 kilo figs
  • juice of 2 lemons 
  • 660 gram sugar.
  • Glug of basamic vinegar
Bring a couple of liters of water to the boil in a big pan and put in the old jam-jars and their lids and boil for about 10 mins. Put the jars upside down on a clean tea-towel to dry, do the same with the lids. Take care not to touch their insides.
Wash the figs, remove the stems and cut them into small pieces
Put them with the juice, basamic and sugar in a pan and boil for another hour, stirring regularly till you like the consistancy.
Pour the jam into the jars till they are almost full. Close firmly with the lids and turn them upside down for 5 mins. Then turn them again, slowly. Cocer with a teatowel to cool slowly
Done!

Spinach salad, blue cheese, figs and pear



Add some thinly sliced red onion for a crunch. 
With a dressing of balsamico and nut-oil
Serve with for instance with a nice cheesy quiche lorraine

21 September 2012

Carpaccio of tomatoes and cod










Bring half a liter of water to the boil and dissolve 50 gram sugar and 40 gr salt. Add 3 cloves. Cool and then pour over 250 gr fillet of cod . Put in the fridge for a day.
Next day take out the fish and let it dry for about half an hour.
Rinse and dry with kitchenpaper. Slice very thinly.

Slice some nice tomatoes thinly and put on a plate. Add some pepper, salt and olive-oil
Cover with the cod carpaccio. Squeeze lemon juice over the fish.

Some more pepper, fresh dill and more olive oil. A Danish delicatessen

5 September 2012

Smoked eel, cauliflower mousse

Fry 150 gr cauliflower softly in 25 gr butter. Add 100 ml chicken stock and boil softly till done. Add 50 ml cream, simmer for another 5 mins. In the meantime soak 2 gelatine leaves  in cold water.
Take the cauliflower from the heat and dissolve the gelatine. Then use the blender to liquidise.
Fry some Spanish ham in a dry pan. Liquidise some parsley with some olive-oil, don't forget a bit of salt to minimise the bitterness. Serve the cauliflower mousse in a ring of smoked eel.  Or like this:



4 September 2012

Beetroot and herring salad

Red fruit salad with mascarpone

Mix 2 eggyolks and 100 gr sugar. Whisk and whisk and whisk again till the yellow becomes white. Mix with the contents of a 250 gr. tub of Mascarpone. Whisk till nice and smooth. Prepare a red fruit coulis with some creme de cassis. Serve as shown. Use a small kitchen burner to burn the mascarpone a bit

27 August 2012

Fish soup

The trick here is to come prepared. Each time I buy a whole fish I keep the head and the bones in the freezer for a while. Then comes the day I like to serve some nice fat grilled gamba's, with garlic, parsley and olive-oil. The guests peel the gamba's themselves and I keep everything they leave on their plate. Take the frozen fish bits from the freezer. Bring 2 liters of water to the boil and add the fish and ganba bits, with some onions, celerystalks, carrots, bay leaf, thyme and crushed peppercorns. An hour later I take everything out and strain the fishstock trough a sieve and reduce it till only a 1/2 liter is left. Which gets in the freezer.

The moment we expect guests I buy 12 big juicy Spanish mussels, a handfull of vongole, some salmon and 4 gamba's. Plus my secret ingredient: a jar of 'Soupe de Homard a la Bretagne'.
Readymade lobstersoup, yes. But which still need my concentrated fish stock to become perfect. So I combine the two an heat them up slowly. I steam the mussels and vongole. Fry the gamba's and cut the fresh salmon.
The salmon cubes go raw in the plates and will be
slightly cooked when I pour over the soup.
The mussels and vongole follow as do the prawns.
Served with bread and a very garlicky rouille
(which comes for free with de Soupe).

22 August 2012

Gambas a la plancha

Don't try to save a few quid, go for the juicy big ones, 13/15 in a 800 gram box. With lots of garlic, olive oil and parsley. Use French bread to sop up the juices and just use your fingers, of course

16 August 2012

Beetroot, smoked salmon, orange and soy sauce

When it's hot and you want something refreshing, this is Nigel Slaters solution
Mix 100 ml orange juice with 3 tbsp Kikkoman soy sauce, 1 tbsp sherry vinegar and 2 tsp grated fresh ginger. Slice the beetroot, salmon on top. Some red and green chilis will add some kick. Decorate with edible flowers. 

10 August 2012

Tapas, part 5

Ketchup, sausage, grilled goat cheese, basil-oil

Mini-burger

Tomato, chorizo, grilled courgette

Gambas, mayo, peach

St. Félicien, peach

Roquefort, peach

Old favourite: tomato, boiled egg, mayo, chili

Ham on a sorrel/parsley/pistachio pesto, grilled paprika 

Fried mushrooms, parsley-oil, mortadella, grilled paprika

Avocado, mayo, diced tomato,shrimps

blue cheese, pear, fig jam

2 August 2012

Melon, strawberries, raspberries, grape, mint

Brunch


Scramble eggs. Serve on a slice of ham. Fold the ham as shown. Decorate with chive. Serve with toast and butter.  Good morning!

Seafood

Recipe soon

Asparagus, smoked salmon, poached egg

Recipe asap

Mango salad and red snapper

Mix cubes of fresh mango and avocado plus some red onion, red chili, a couple of shrimps and coriander Sprinkle with lemon juice and olive oil. 
Fry the fillets of red snapper, skin side down, for about 5 mins. 
Then the other side for a minute or 2.
For decoration I added some cubes of beetroot.

Inspired by good old Rick Stein

1 August 2012

Our version of Pytt i Panna

Apart from Macaroni Ketjap I once in a while I crave this dish from Sweden, discovered when we visited an IKEA for the very first time. In Goteborg. But then with their famous meatballs and without the mayo. Here we go. The beetroot takes the longest : boil for 50 mins. In the meantime peel a big potato and cut into small cubes. Boil water and cook the cubes for just over 4 mins. Fry the sausage. Chop an onion. Fry the potato cubes in duckfat, but add some butter to get a better colour. Fry 2 eggs. Peel and dice the beetroot.
Plate and add a nice dollop of Hellman's mayonaise.
Not shown: at the table I cut the sausage in small pieces, then mix everything thoroughly, so everything is covered in eggyolk, mayo or both. Disgusting but... delicious!  












Look at that mayo.....