7 October 2018

Sea trout, pistachio, tarragon

First get the zest and the juice of a lemon. Slice 2 shallots into very thin rings. Mix 2 tbsp juice with 1/2 tsp sugar, 1/2 tsp sea salt, fresh  pepper and the shallot. Rub the salt and sugar with your fingers in the shallots and reserve.

Max a half hour before serving (or the fish will be overcooked by the lemon juice), cut 4 fillets of sea trout (skin removed) in small cubes and
mix the lemon zest, another 2 tbsp juice, 1,5 tsp sea salt, fresh pepper and 2 tsp olive oil.

After 20 mins heat 20 gr butter with a tsp caraway seeds till frothy, caramelised and with a nutty smell.

Plate the fish, pour the brown butter over it, and finish with the sweet&sour shallots, 20 gr of pistachio nuts and tarragon leaves .

(Another Ottolengi recipe)

1 October 2018

Salmon, pine nut salsa

For the salsa you first need to soak 50 gr black currants in hot water, for 20 minutes.

In the meantime slice 2 stems of celery lengthwise in 3 and then cut into small cubes. Boil 50 gr of samphire for 3 mins, rinse under the cold tap to stop the cooking and drain. Zest a lemon. Soak 1/4 tsp of saffron in a tbsp hot water. Weigh 20 gr capers. Finely cut 20 gr of green olives.

Then its time to sweat the celery in 30 cl olive oil in a sauce pan and to roast 15 gr of pine nuts in a DRY pan till nicely golden brown (do not burn)

After 6 mins the celery is ready. Take off the heat and mix with the samphire, the olives, the lemon zest, 1 tbsp lemon juice, the capers, the saffron and a pinch of salt.

Lightly oil two salmon filets and panfry, skin side down, for about 3 mins. Then kill the heat and turn the fish. This side is ready in 2 mins.

Drain the currants and mix with the salsa.

Serve as shown, with celery leaves as decoration.

<The salmon should be nice and pink inside.

(An Ottolenghi recipe)

30 September 2018

Green asparagus, mimosa

I wanted a starter but did not want to go shopping. Took some leftover asparagus from the fridge and remembered this recipe from a small French bistro. Simple, with some good olive oil and sea salt.

18 September 2018

Chocolate ice-cream, raspberries

From top to bottom:

Whipped cream
Raspberry coulis
Chocolat icecream

Jacket potato, blue cheese, spinach

Pre heat the oven at 220C. Boil 2 big potatoes for 15 mins, then lightly cover them with olive oil, sprinkle some sea salt over them and transfer into the oven. You can take them out after 20 minutes, cut them in two and scoop out the contents.

Divide 20 gr butter over the inside of the empty skins, followed by  a pinch of sea salt over  and put back in the oven for 8 mins.

Roast some leftover nuts in a DRY pan.

Mash the potato and mix with 70 gr blue cheese, 40 gr butter and some cream .
Stir fry 200 gr spinach in 20 gr butter and squeeze out the liquid. Stir trough the potato mix.

Take the skins from the oven and fill with the potato mix. Put back in the oven to colour. Serve with the roasted nuts. One pp as a starter, two pp as a main

( My interpretation of an Ottolenghi recipe)

16 September 2018

Braised beef cheek

If you have to economise at the end of the month this is not hardship, your butcher will ask about 9 euro per kilo and it is delicious.

Cover a 400 grs beef or veal cheek lightly with oil, some salt and pepper and grill them till nicely browned.

Melt 30 gr butter and sweat a diced shallot and 4 mushrooms. Add 3/4 liter of beet juice, 1/4 liter of beefstock, 150 ml red wine and some thyme. Then slowly braise the cheek in it for 4 and possibly 5 hours.

Take out the meat and keep warm and discard the rest and reduce the liquid till you have a nice thick sauce.

Fry some shiitake and other mushrooms in some butter.

Serve with nice salad leaves

(Recipe by Aussi chef Shannon Bennett)

Portobello, poached egg on brioche

Cut 2 portobellos in 1 cm thick slices and mix them with 1 clove of garlic, 3 tbsp olive oil, 1/4 tsp cinnamon, 1/2 tsp sea salt and pepper from the mill.

Preheat the oven at 220C

Mix 2 tbsp olive oil with another 1/4 tsp cinnamon, 1 garlic clove, 1/8 tsp chili flakes and 1/4 tsp sea salt. Cut 2 thick slices of brioche and cover them with this mix.

Bake the mushrooms in the oven for about 13 minutes, after 7 minutes put the bread in to toast.

Poach the eggs and serve with basil leaves and a spoonful of sour cream.

(recipe by Ottolenghi)