19 June 2012

Sea Bass with Orange and Ginger Butter

Start with the sauce. Bring  40 cl  orange juice to the boil after adding 1 tsp of gingerpowder. Reduce and  thicken  to about 20 cl. Add 5 cl cream and boil again. Then, on a very low heat whisk in 100 gr cold butter in small cubes, one at the time. Reheat later.

Put a tomato 20 sec in boiling water then cool under the cold tap, take off the skin, remove the seeds and dice the rest

Put 1/2 a paprika under the grill till blackend. Take off the skin. Cut into strips. Wash a cucumber. Cut 5cm off, remove the skin and slice the flesh (but not the seedcore) in 'matchsticks'. Do the same with the green skin of a courgette. Put the courgette matchsticks on a shallow plate and cover with olive oil to keep crisp. Cut a thin slice of mango into matchsticks. Do the same with 1/2 red onion.

Fry the fish  (the recipe from Bernard Bach was for red mullet, but in my opInion any nice fish will do) skin side first till crisp then turn for another minute. Warm the sauce.

Plating: start with the the onion, the paprika, mango, cucumber,courgette and some coriander leaves. Fish on top, skiside up. Then some sauce, in which you sprinkle the diced tomatoes. Bit of paprika powder will add some colour.

17 June 2012

Strawberry soup with lime sorbet

Use the blender to pulp 500 gr of strawberries with some sugar, a squeeze of lemonjuice (to preserve the colour) and a gluck of creme de cassis. Add some pieces of strawberry and keep in the fridge for at least 6 hours. Serve with a scoop of lime sorbet and a sprig of mint. One or two turns of the peppermill will enhance the flavour. 
Se

11 June 2012

Tapas 4

Nems
Cut some leftover chickenmeat in small pieces. Cut the white of a lemongrass finely, grate a tsp ginger. Mix with a teaspoon of soy-sauce, tsp of oystersauce, tsp of castersugar with a tbsp white wine vinegar. Marinate the meat in it for half a day or longer. Divide a celery stalk in 4 cm parts and cut these lengthwise  finely in strips. Do the same with a piece of paprika (bell pepper). At dinnertime mix the meat with the veggies. Dip a sheet of rice'paper' in hot (not boiling water. Dripdry. Put some coriander leaves on it. Wet a second sheet and use it to cover the first. Put 2 tbsp of the meatmix on one half of the ricepaper.Roll it as tight as possible for a bit. Then fold the sides inwards and continue rolling.
Boil some water and get a bamboo steaming basket on top. Steam for about 5 mins. Serve with sweet&sour sauce.

Grilled paprika, mushrooms, blue cheese, Brie, orange/ginger butter, basil-oil

Mackerel, cellery, grilled paprika

Beetroot, spring onion, Cumberland sausage, herb mayo (chervil, chives, tarragon)

Puff pastry, courgette, basil-oil, grilled paprika
with a mix off egg, cream, garlic and grated parmesan

Panfried ham&cheese sandwich

Caprese: tomatoes, Mozarella, basil-oil

9 June 2012

Roast chicken for 3 days

In the past few weeks we read several times about  the recipe for roast chicken from Thomas Kellers. When  Felicity Cloak mentioned it again in the Guardian, where she always compares '5 ways to cook the perfect .....' I decided to try it myself. The main idea is to use a very hot oven and no liquid. At all.

So I rinsed the chicken inside and out. Dried it with kitchen paper. Trussed tightly with kitchen twine (important) . Waited till the oven was 230C. Added salt and pepper, put it in the oven for 40 mins and waited.
Took it out and let it rest for 15 mins
Felicity was a bit disappointed that, although the skin was indeed very crisp, the meat was a bit dry. Well this one was perfect. I put some thyme on it and served the breasts with the juices, a bit of butter, some mustard and a simple salad. Delicious.


But that is not the end of it. We still have the thighs for another meal. And the carcass, still full of juicy bits. Which we used for fajitas:


  Last but not least we used the carcass to
  make a rich chicken stock.
  Reduced it and used an icecube form to freeze
  for later use.            
        So the one chicken gives you 3 lovely 
  meals and homemade chickenstock
  for sauces











Instead of fajitas you can make nems:
Before using the carcass to make stock, take off all the meat. Cut the meat finely. Cut the white of a lemongrass finely, grate a tsp ginger. Mix with a teaspoon of soy-sauce, tsp of oystersauce, tsp of castersugar with a tbsp white wine vinegar. Marinate the meat in it for half a day or longer. Divide a celery stalk in 4 cm parts and cut these lengthwise  finely in strips. Do the same with a piece of paprika (bell pepper). At dinnertime mix the meat with the veggies. Dip a sheet of rice'paper' in hot (not boiling water. Dripdry. Put some coriander leaves on it. Wet a second sheet and use it to cover the first. Put 2 tbsp of the meatmix on one half of the ricepaper.Roll it as tight as possible for a bit. Then fold the sides inwards and continue rolling.
Boil some water and get a bamboo steaming basket. Steam for about 5 mins. Serve with sweet&sour chili sauce.

 
And finally we had the thighs with some
spicy nasi goreng. I'm sure yo can Google that recipe.
                                                                                       
                                                                                              




                                                                                           

7 June 2012

Gravad Lax

If you do not have IKEA near you, go out and buy 2 nice thick (as they will lose 40% height) pieces of salmon (about 500 gr each), skin on. You will also need coarse sea-salt, caster sugar, white pepper and  dill                                                                            
                                                                            

                                                                      Make sure there are no bones left. Chop 
lots of dill, mix with 75 gr seasalt, 50 gr 
caster sugar, 2 tbsp crushed white 
peppercorns. Put one salmon fillet skin
side down. Cover with the mix. Place the
other fillet on top, skin side up.
Wrap in cling film. Put in a soup plate (it will lose lots of liquid). Put something heavy on top to flatten the fish. Leave in the fridge for 2 days or up to a week.
Turn twice per day.


You van make a classic sweet dill mustard sauce (like you can buy at IKEA) but we prefer this less sweet one: mix 2 tsp horseradish (from a jar) with 2 tsp finely grated onion, 2 tsp Dyon mustard, 2 tbsp white vinegar, 1 tsp caster sugar, bit of salt and 120 ml creme fraiche. Add 2 tbsp finely cut dill.


When it's time to serve, remove the cling film 
and the salty dill-mix. We even rinsed the
cured salmon and dried it with kitchen paper
to make it less salty.
Serve thin slices on a bed of salsify. Add the sauce.
Some capers, finely chopped onion and coarse brown bread
can be added as well.


Alternative presentation for round plates:



Salade Caprese molti-colore

Different tomatoes. Real buffalo Mozarella. Basil-oil (=basil +oil+ clove of garlic+ pinch of seasalt+ blender). Pepper. Bread. Nothing to it.

4 June 2012

Porc fillet, polenta,ratatouille, broadbeans, tomatoes confit

If you have finished a nice beefstew there often is some very tasty thick liquid left in the pot.

Which we decided to use as a sauce. In the fridge were some ratatouille, broadbeans and haricots verts left and we also had some tomatoes. We only had to buy a porc fillet and could start cooking.

If you like it: put the oven on 80C. Boil some water and drop 2 tomatoes in for 30 seconds. Get them out with a slotted spoon (keep the water) and hold them under cold running water to stop cooking. Remove the skin and cut into 4 parts. Remove the seeds. Put in a small oven dish, sprinle with sea salt and thyme leaves, Add olive oil till almost covered and 2 garlic cloves (in their skin). Put in the oven for 3 hours. 

Bring 4 small  cups of water to the boil and put in a small cup (it will increase in volume!) of polenta. Keep stirring on a low heat for about 3-4 mins. Pour into a shallow plate and see how it swells up while it cools.

Go and find something else to do.

After 150 mins. shell the broadbeans.
Cut the polenta into 'fishfingers'. 
Fry the fillet in some oil and a dash of butter till nice and brown on all sides, turn down the heat and let them cook for about 20 mins. The inside should not be raw, but can stay pink.
After 10 mins add 1 or 2 polenta fingers to brown

Boil the tomato water again and cook the haricots verts for 5 mins. After 4 mins add the broadbeans.
Warm the left over stew-liquid (and ratatouille if you have some).

Let the meat rest a bit and cut the fillet in 4 parts.
Serve as shown above. The oil from the tomatoes is now garlicky, so keep in a jar for later use

3 June 2012

Lackered fish, brocolli cream, coconut foam

 We had 9-year old Nick for a week. His mother made us buy lots of brocolli and stuff. But of 
course he enjoyed pizza and hamburgers. When he went home yesterday we were left with the brocolli. With a fish from the freezer we could make this, inspired by Bernard Bach (Le Puits St. Jacques)

Begin with the brocolli. Remove the tough stem, boil al dente for 3 to 4 mins. Cool quickly in cold water with icecubes.

Then use a saucepan to reduce 2 tbsp balsamico and 1 small cube of sugar till just (otherwise you'll end up with toffee) syrupy. Add 5 tbsp soysauce and take off the heat. Mix 1/2 tsp Maizena with 2 tbsp water and add the balsamico/soy and whisk till coherent and syrupy. This will be used to laquer the fish.

Now get back to the brocolli: use the blender to liquidise with some liquid cream (the less you use, the greener it will stay) till nice and smooth. Re-heat later in a saucepan

Clean 12 mussels and boil in some white wine till they open
In the meantime quarter a small onion. Take the mussels out and keep warm and put the onion in the wine, till soft and falling apart

Season the fishfillets and fry, skinside down for about 3 mins in an almost dry pan.

In the meantime bring 50 cl liquid cream and 7o cl coconut milk to the boil. If you have, add some soy lecithine powder to stabilise. 
Off the heat use a handblender to whip up a foam.

Reheat the brocolli.
Laquer the fish and turn, fry another min.
Take some small skewers and thread onion and mussels on them as shown

Plating: begin with pouring a small circle of brocolli on the plates
The fish on top, skinside down. Add some more laquer
Finish with some coconut foam
Stick the skewers in the fish
(As we had some polenta 'fishfingers' left we fried them, but that did nothing to the dish)

Now some final words: as we were not satisfied with the foam we tried the recipe again, now with sea-trout (which was good). First of all we made the mistake of adding some reduced chickenstock to the brocolli to make it less bland. Tastewise it worked, but on the plates the stock seperated from the rest as you can see below. Also we still have to fix the foamproblem. When we do we will mention it here

1 June 2012

Apricot and pancetta salad

This morning they were caressed by the first sun, still ripening on their tree. At 7 they were carefully picked by the owner and at 10 we bought them at the market. The fist delicious apricots of the season ( which is rather short).
Most of the work is taking the skin of. Then cut them in 6 parts.
Start the dressing with 2 tsp mustard and 2 heaped tsp apricot jam, mix with 2 tbsp wallnut vinegar. Add about 6 tbsp olive oil.
Then fry some pancetta in a dry pan till crisp. Enjoy the first bites of summer