30 April 2012

Cod, turnips, broadbeans

It is Sunday, it is raining again,  we do not want to go out and cannot work in the garden. Plenty of time to check the fridge (fresh broadbeans, bunch of small turnips) and the freezer (what the French call lieu noir, the English saithe, a firm cod-type of fish). Then we turn to our recipebooks. Nigel Slater  tells us what to do with the turnips. Rick Stein comes up with a nice sauce, that will take 45 minutes, but we have time on our hands.

Cod (or any other firm fish): 300 gr
Broadbeans: 12
Turnips: 3
Dill: 3 sprigs
Carrot: 1
Celery: 1 stalk
Small leek: 1
Shallot: 1
Mushrooms: 2
Fishstock: 500 ml

Start with the sauce: chop carrot, celery, leek and shallot. Sweat them in 25 gr butter and 1 tbs cognac, till soft. Add the chopped mushrooms, fish stock, 1 tbsp balsamic vinegar, 1 tsp thai oystersauce, 2 tblsp oliveoil, small dried chili. Simmer for 30 minutes

In the meantime cut the turnips in halves and the each half in 3 parts.       

Get the beans out of the pods and skin them

                                                                                                                            Pass  the sauce through a sieve and bring back to the boil and simmer till reduced to a nice thickness. Will take another 15 to 20 minutes. Time to do the turnips: put a knob of butter in a pan, with a pinch of brown caster sugar a splash of Madeira (or sherry), the dill  and some black pepper. Cover and simmer till soft. Boil the broadbeans for 3 minutes.

Put the fish fillets in a plastic bag, with flour, salt and pepper and shake till the fish is lightly dusted..Once the sauce is thick enough, heat up some olive oil and a small knob of butter. When hot add the fish, about 3 mins on each side, depending on the thickness. In the meantime slice 30 grams of cold butter in small dices, whisk one by one through the sauce (off the heat) till he sauce looks velvety.

Warm 2 plates in the microwave (900W, 2 mins) and plate up as shown. A well spent hour, enjoy!                                                              

29 April 2012

Devilled Mackerel with Mint and Tomato Salad

Mackerel: 2
Butter: 40 gr
Castersugar: 1 tsp
English mustard powder: 1 tsp
Cayenne pepper: 1 tsp
paprika: 1 tsp
Ground coriander: 1 tsp
Red wine vinegar: 2 tbsp
Freshly ground pepper: 1 tsp
Salt: 2 tsp
Vine tomatoes: ca 150 gr
Small onion: 1
Mint: 1 tbsp
Lemon juice: 1 tbsp

A recipe by Rick Stein, the master.
Preheat the ovengrill to high. Make cuts into the fish at each cm, not too deep
Melt the butter. stir in the sugar, mustard, spices, vinegar, pepper and salt. Mix.
Put the fish on baking paper in a roasting tin and rub with the butter etc on both sides, incl the open belly.
Grill for 4 minutes on each side

Slice the tomatoes and onions, chop the mint.
Plate up as shown above. Drip lemon juice over it

28 April 2012

Carpaccio of black tomatoes, basil-oil and parmesan

Cut the tomatoes in 1 mm slices. 
Arrange  on  the   plates. 
Add basil-oil ( see  artichokes recipe ) and parmesan
Bit of pepper and sea salt.  


Squid and fennel

We found this recipe in Delicious magazine, and that is what it is...delicious. Simple too.
For 2 persons you need:
Squid: 6
Fennelbulb: 1
Star anise: 2
Coriander seeds: a tablespoon
Mint: 2 sprigs
Lemon: 1
Olive oil

Start with cleaning the squid: look here for a video:

Then cut  trough the sac as shown

Next step is preparing the fennel:

Remove the green top, cut in halves, remove the tough heart and finally cut both halves in 4 wedges:

Then heat some oil in a griddle pan, add star anise and coriander seeds and finally the fennel:

When nicely browned transfer them to a plate and add some more oil, lemon juice and shredded mint, to marinate for 1 hour:

Finally grill the squid in the same griddle pan, till nicely brown and soft, this will take about 5 minutes. Add the fennel to warm. Put in a nice way on plates you've warmed in the microwave (900W, 2 minutes). Enjoy!

27 April 2012

Baby artichokes, spaghetti, basil oil, garlic chips, feta and parmesan

Eggsize Romanesco artichokes: 5
Spaghetti: we use about 50 grams
Feta: 15 small cubes pp
Parmesan: just some shavings
Garlic: 5 or 6 cloves
For the basil oil: bunch of basil, 1 garlic clove, seasalt, good quality olive oil like Hojiblanca by Valderrama

Start with the artichokes:

Take off the outer leaves
Cut off the upper halve
Slice in two
Remove the hay
Cook for about 15 or 20 minutes till soft

In the meantime slice the garlic in very thin '' chips' and fry them in a little cooking oil till brown and crisp.
Dry them on kitchen paper

Then use a blender to mix the basil, garlic clove, pinch of salt and olive oil

Cut the feta cheese in 6x6 mm cubes and shave some parmesan

When the artichokes are soft enough, take them out of the pan and dry them on kitchenpaper.
Add water to the pan and cook the spaghetti
Transfer the artichokes to a very hot griddlepan till nicely browned.

Put the pasta on 2 plates, divide artichokes and feta over it
Sprinkle garlic chips over it and then the parmesan shavings.
Then drizzle some basil-oil over your creation
The remaining basil-oil can be kept in a lidded jar in the fridge for a day or 10