14 July 2017

Seared mackerel, beetroot, horseradish

Peel pp a boiled beetroot and cut into small cubes. Mix with some horseradish cream from a pot (1/2 tbsp pp) and some thinly sliced red onion.

Mix 2 more tbsp horseradish with 2 tbsp creme fraiche, 2 tbsp cream, 1 tsp mustard and some pepper and salt.

Fry pp a fillet of mackerel in a lightly oiled pan , skin side down till the skin is nicely brown and crispy. Turn off the heat and turn the fish, It will be done in a minute and a half.

Serve as shown with watercress. I had some left over oyster mushrooms but that's not necessary.

(Inspiration: Dominic Chapman)

12 July 2017

Noodles, asparagus, shiitake, courgette, red onions

Comfort food in 6 minutes.
Cut the tips of some green asparagus in half, slice a red onion, some shiitake, courgette and a garlic clove.
Wok the onion and garlic in a tbsp oil for about 2 mins, then add the other veggies.
After another 2 mins add a tsp rice vinegar, 3 tbsp fish sauce, 1 tbsp ginger syrup and a tbsp soy sauce. And pre-cooked ramen (noodles).
Stir and after another minute or two dinner can be served.
Simple food? Yes. Looking good? Who cares as long as its mouthwatering.

4 July 2017

Thai mussels

Per 2 persons you need:
1 tbsp fresh ginger (cut into matchsticks of 1 cm long and 1 mm wide)
2 garlic cloves, sliced very thinly)
2 shallots (cut into rings)
1 tbsp lemongrass (sereh) from a pot
1 tbsp Nam Pla (fish sauce)
1 red chili (sliced)
110 ml coconut milk
Handfull of coriander
1 spring onion (sliced)
1 kg mussels

First fry the shallots, ginger, chili and garlic in some oil, till soft
Add the sereh, fishsfauce and coconutmilk, softly boil for about 5 mins

Add the mussels, stir well and put a lid on the pan. Boil for 5 mins or till all shells are open.

Serve with the spring onion and coriander