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. FĂ©licien, 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.....