31 July 2012

Oven poached turbot, thyme, chives, parsley

Another simple recipe from Mr Stein. Buy a whole turbot. Use a sharp knife to cut trough the (tough) skin around the fleshy parts. This will allow you later to remove the skin and take out the fillets. Pre-heat the oven at 200C. Place the fish in an ovendish and add 7 dl water. I also added 1 frozen cube of my own fishstock and a glass of white wine. Put in the hot oven for 30 mins.
In the meantime get some fresh thyme, chives and flatleaf parsley from your garden and cut finely. Melt 50 grs butter and off-heat mix the butter with the herbs to make a nice sauce.

Prepare whatever you want to give with the fish. Today I sliced a potato, boiled the slices 4
mins, then fried them in duckfat. Grilled some courgette slices and boiled some beans,
carrot and  yellow paprika 

Then comes the time to take the dish out of the oven and the fish out of the pan. Transfer some of the cooking liquid into a saucepan and reduce.

Take the skin from the turbot and the fillets out

Add the reduction to the herbed butter and mix fiercely to create an even nicer sauce.

Note: making a sauce like this takes a lot of time when you do not have it. I was afraid everything would get cold in the meantime. For the next time I have frozen the rest of the cooking liquid. When the times comes I can defrost and reduce it. Then I am going to whisk small cubes of cold butter in and only after that add the herbs.

This will improve the consistency of the sauce and allow me to concentrate on the potatoes and veggies.


29 July 2012

Guinea fowl and red fruit sauce



As I could not buy 2 pidgeons yesterday I went for a nice plump guinea fowl, but yes, the recipe is basically the same as you saw earlier for a pidgeon.
Start a day in advance by with preparing a hot oven, 250 C is what we need. In the meantime remove both legs and breasts from the bird. Put the carcass in the oven till almost burned, about 10- 15 mins should do it. Take out and turn the heat to 80 C.
Hack the carcass in 4 or 5 pieces and add them to a liter and half of cold water, in a big pan.
The add 2 bayleaves, 2 halved onions (skin on, to colour the stock), 2 halved tomatoes, 2 carrots sliced into chunks, some thyme and a clove of garlic. Simmer for 6 to 12 hours.

Put the legs in a ovenproof saucepan, not too big, they should just fit. Cover with duck- or goosefat and put them in the cooled-down ( 80C) oven for about 3 to 4 hours to make a confit.
The breasts, in clingfilm,are left in the fridge

Overnight leave the legs in the fat.

The next day strain the stock trough a fine sieve, discard the rest (or take the meat and skin from the bones and give it to your dog). Reduce the stock till syropy. Our supermarket sells a nice readymade coulis of red fruits which I use as a secret ingredient to sweeten the sauce. But you can make your own coulis or use 1 or 2 tbsp of jam.

Then prepare whatever you want to serve with the bird. Today I used some beetroot, carrot, haricots vert and butter beans. Plus some leftover gratin dauphinois from the freezer.

Remove the legs from the duckfat and put them under a hot grill till the skin is crisp. Finally fry the breasts, about 6 mins on each side, and season with salt and pepper.

If you have guests it is quite simple to cut the legs at the 'knee' in two and cut the fillets in two as well and still having plenty. Decorate with some blackberries

Marinated salmon, shrimp, wasabi mayo

Cut the salmon (or tuna) in bite-size cubes. Prepare the marinade: 3 tbsp soysauce, 1 tsp hoisin, 1 tbsp ketchup and a spritz of lemon juice. Marinade the salmon for an hour in the fridge. Then add 1 tsp wasabi to 1 tbsp liquid cream and mix carefully, then add 4 tbsp mayonaise. Fry some jumbo prawns, at the last minute add a glug of soysauce and use a wooden spoon to make sure every prawn is covered. Cool and peel, remove the intestine.
If you can get samphire cook it for just a minute. Cool and mix with a few carefully selected and varied salad-leaves. Arrange salmon and prawns on the salad. Finish with the wasabi-mayo as shown

25 July 2012

Duckbreast curry, seasonal fruit

                                                        It was hot, 34 C outside. So I decided to 
                                                        cheat a bit and opened a pot of readymade Tikka
                                                        Masala. Cut half a yellow paprika into thin slices,
                                                        diced a carrot. Cooked them in the curry with
                                                        some yellow and green french beans. Whilst they
 simmered I scored the fatty side of a                        
 duckbreast . In a dry high teflon sauce pan I
 browned the duck, fatty side down for about 12
 mins on a medium flame. Be careful not to burn
 the fat. A lot of the fat melts, trow it away from
 time to time. Then brown the other side for 2 to 3
 mins. Wrap in alufoil and let the meat rest for
 05 mins, to keep the juices in. Slice the meat thinly and
 warm in the curry. Not having a mango I peeled some
 apricots  and a peach. Added some blackberries and 
 coriander, served with rice and some bread.

21 July 2012

Pigeon two ways

Start a day in advance by with preparing a hot oven, 250 C is what we need. In the meantime remove both legs and breasts from the bird. Or birds if you have guests. Put the carcass in the oven till almost burned, about 10- 15 mins should do it. Take out and turn the heat to 80 C.
Hack the carcass in 4 or 5 pieces and add them to a liter and half of cold water, in a big pan.
The add 2 bayleaves, 2 halved onions (skin on, to colour the stock), 2 halved tomatoes, 2 carrots sliced into chunks, some thyme and a clove of garlic. Simmer for 6 to 12 hours.

Put the legs in a ovenproof saucepan, not too big, they should just fit. Cover with duck- or goosefat and put them in the cooled-down ( 80C) oven for about an hour and a half to make a confit.
The breasts, in clingfilm,are left in the fridge

Overnight leave the legs in the fat.

The next day strain the stock trough a fine sieve, discard the rest (or take the meat and skin from the bones and give it to your dog). Reduce the stock till syropy. Our supermarket sells a nice readymade coulis of red fruits which I use as a secret ingredient to sweeten the sauce. But you can make your own coulis or use 1 or 2 tbsp of jam.

Then prepare whatever you want to serve with the bird. Today I used some beetroot, carrot and haricots vert . Plus some leftover gratin dauphinois from the freezer.

Finally fry the breasts and the legs, about 3 mins on the skin side then another 2 on the other side, they should stay reddish and season with salt and pepper.

20 July 2012

Macaroni ketjap

Twice a year I really crave it. Buy the cheapest macaroni, a pot of bolognese sauce and... a tin of Spam. At home I slice an onion and 3 or 4 cloves of garlic. Soften them on a low fire. Dice the Spam. Pour the sauce over the onion and add the meat. Get some oregano from the garden and stir the leaves in. Then comes the secret ingredient: a good glug of Indonesian Ketjap Manis. In the meantime  100 grams of macaroni is cooked al dente and added to the sauce.
All this is done the day before the feast to make it taste better. The next day a handful of grated parmesan is put on top before placing it under a hot grill. A hardboiled egg is finely sliced and added on the plate. Good stuff.  

18 July 2012

Steak Tartare


220 gr Tenderloin/fillet

2 tbsp parsley, finely chopped
1 tbsp shallot, finely chopped
1 tbsp capers
1 tbsp gherkins, finely chopped
1 tbsp Dyon mustard
2 tbsp ketchup
1 tbsp olive oil
1/2 tsp Tabasco
2 tsp   Worcester sauce
2 egg yolks (from very fresh eggs)


                 
Go to the best butcher in town and ask for his best cut of tenderloin/fillet, nicely marbled with some fat. Then ask him for a sliver to taste and keep one eye on the other customers. See them taking a step back when they see you eating raw meat!

Back home use your sharpest knife to slice the beef very thinly. Then the slices into strips and finally the strips into very small cubes. Mix all ingredients except the egg yolks, taste and add salt and pepper. Use a serving ring to plate and finish with the egg yolks.                                          
                                                                                                                                                                                                                                                                                                          

13 July 2012

Tapas continued

Mini tortilla from potatoes, mushrooms and mozarella

'Hamburger' from grilled aubergine, leftover macaroni and topped with basil-oil

Goat's cheese (l), Brie (r) and girolles

Beetroot, goat's cheese, honey, chives

Leftover curry, duck, seasonal veg and fruits, coriander


Cucumber, shrimps, wasabi-mayo, peach

10 July 2012

Fois gras, shallot tartelet and a red wine and honey reduction

Peel 20 shallots and boil them in 500 ml red wine, 1 bay leaf and 5 tbsp of  honey for  45-55 mins.
Then, keeping the shallots apart, reduce the red wine till syrupy.

Put puff pastry in 4 baking forms and pre-bake in a 180C oven for 10 minutes. Pack each one with 5 shallots. Back in the oven for another 10 mins.

Cut the fois gras in 2 cm thick slices and dust lightly with flour ( put flour in a plastic bag, add the liverslices one at the time and shake). Fry in a DRY and very hot pan and brown on all sides.
Discard the melted fat, dry the fois gras on kitchen paper.

Whisk 90 gr cold butter (in small cubes) through the wine reduction, season with salt and pepper.

Plate as shown above, season the liver with seasalt and pepper.