Category Archives: Friday Shortcut Gourmet

Peruvian Ceviche

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This marinade stems from the Peruvian “tiger’s milk” so popular in Peruvian dishes. It is light, sweet, sour and spicy. I like to use it with cooked shrimp.
 
Marinade:
Juice from 1 lime
Juice from ½ large orange
Juice from 1 small lemon
A pinch of salt
A few drops of Tabasco
 
Cooked shrimp cut into pieces
(Optional – Salmon pieces, smoked or raw of sushi quality)
1 onion, finely chopped
1 avocado, cut into small pieces
Fresh coriander leaves, chopped
Fresh coriander leaves for decoration
 
Combine the marinade and add the shrimp (and salmon if used) and other ingredients except for the whole coriander leaves. If using raw fish then marinate at least 2-3 hours otherwise 30 minutes should be enough.

Before serving, decorate with coriander.

Saffron Chicken with Quinoa Patties

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151021 Saffron Chicken w Quinoa Patties DSC_8911A light, dairy free (if you take out the Parmesan cheese in the patties), festive meal. Since a lot of it may be prepared in advance, it makes for a good Friday dinner when you don’t have a lot of time to spend in the kitchen.

Serves 6

Quinoa patties:
400 ml quinoa (preferably a mix of different colours)
800 ml vegetable bouillon
A few drops of Tabasco
2 whole eggs
2 tbsp of Parmesan Cheese (or more)
2 tbsp of Chia seeds
Olive oil for frying

Saffron Chicken:
800 g chicken fillets, pieces
Salt and pepper

1 leek, sliced
1 clove garlic, crushed
1 red pepper, chopped
1 small bulb fennel, chopped

600-700g chopped tomatoes
0.4 g saffron
1 tsp of red curry paste (or more if needed)
1 tsp dried rosemary
1-2 cubes chicken stock

Black olives, pitted

Decorations:
Parsley, chopped
1 Carrot, make swirls with a peeler

Quinoa Patties:

  1. Boil the quinoa according to directions on package. Usually about 20 minutes. Do not undercook. Better to add 5-8 minutes on the cooking time.
  2. When done let cool.
  3. Add whisked eggs, Tabasco, cheese and Chia seeds. Let stand at least 30 minutes to allow the Chia seeds to swell.
  4. Over moderate heat, fry the quinoa in small round shapes. Not too thick nor too large, otherwise too difficult to flip. They are rather brittle. If using more cheese they will be sturdier. Fry for 8 minutes per side, until coloured.
  5. Can be made in advance and then reheated in a frying pan.

Saffron Chicken:

  1. Oven at 200C
  2. Place the chicken pieces in greased, ovenproof dish. Season with salt and pepper.
  3. In a deep pan, over medium heat, fry the vegetables until soft. Then add remaining ingredients (except the olives) and simmer for 15 minutes.
  4. Stir in the olives. Pour over chicken and place in oven for 40 minutes.

Serving:

  1. Place 2 patties per plate, slightly on top of each other.
  2. Using a ring mold, spoon the casserole into a circle and drizzle some sauce around it.
  3. Add the chopped parsley and the carrot swirls.

Almond Butter Apple

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An easy recipe and so delicious! Given to me by my daughter. I like to serve this as is but it goes really well with the earlier posted Crème Anglaise. Pink Lady apples provide a slightly tangy taste that is perfect with the almond butter.

1 apple per person (Pink Lady)
1 tbsp almond butter per apple (can be purchased in most health food stores)
Almond flakes
Ice cream or Crème Anglaise

Oven at 200C

  1. Slice the apples into 4 slices each. Remove the seeds. Place on baking sheet and bake in oven for 20 minutes.
  2. In a dry pan, toast the almond flakes
  3. When the apples are done, assembly as follows: Bottom slice, almond butter, next slice, butter etc until each apple is complete with its four slices.
  4. Serve as is or with home made crème anglaise or slightly melted ice cream

Potato Cake with Salmon and Caviar

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This potato cake, with smoked salmon and caviar, is a wonderful starter to a light meal or a can be a hearty lunch if served with bacon and cranberry sauce (see photo below).

Serves 6

6 large potatoes, finely grated
Salt and pepper
3 tbsp of butter

6 slices of smoked salmon
50g lumpfish caviar
Crème fraiche
Red onion, chopped (optional)

In a fryingpan, melt some butter and add 1/6th of the grated potato forming a thin potato cake. Fry for 5-6 minutes per side, until golden brown. Fry 1-2 cakes at the time.
Serve with salmon, crème fraiche and caviar.

Or, for a lunch, serve with bacon and cranberry sauce.

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Seafood Saffron Casserole

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Light and delicious, quick to make and can partly be prepared in advance. The perfect Friday dinner party menu when you don’t have a lot of time to spend in the kitchen.

Serves 4

500 g sea bass fillets or other white, firm fish (such as cod)

150 g large, peeled shrimp
200 g mussels, no shell (optional)

1 leek, thinly sliced
2 celery stalks, sliced
2 carrots, sliced
2-4 tbsp olive oil
 
400g chopped tomatoes
150 ml white wine
1 cube fish stock
0,4 g saffron (to release the full flavour, add the strands to the wine 30 minutes before cooking)
Salt and pepper

Parsley, chopped
 

  1. Sauté the vegetables in a large, deep pan.
  2. Add the tomatoes, wine, fish stock and saffron.
  3. Simmer for 15 minutes.
  4. Add the fish
  5. Simmer another 10 minutes (until the fish is done)
  6. Add the shrimp and mussels, re-heat but do not boil.
  7. Serve with parsley on top.

Crunchy Biscotti Crumbs with Cardamom Cream and Berries

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This recipe stems from a failed attempt at making Biscotti. The loaf came out too thin but was just so delicious that I wanted to use it for something. Considered a Biscotti cake (will publish this at a later date) or just making crumbs for a dessert – the crumbs won (for now). The Cardamom cream is a wonderful addition to this dish or can also be served with just berries.

Serves 6
Biscotti:
100 g blanched almonds, dry pan roasted and chopped (place for a minute in boiling water, then peel)

1 whole egg
150 ml sugar

1 tsp vanilla bean extract
Zest from 1 lemon (finely grated)
½ tsp salt

1,5 tsp baking powder
150 g plain gluten free flour

Cardamom Cream:
500 ml crème fraiche
2-3 tsp of ground cardamom
½ teaspoon of vanilla extract
Raspberries (or any other berry you like)
Making the Biscotti:

  1. Oven at 175 C
  2. Mix egg and sugar, add vanilla extract, lemon zest and salt
  3. Combine flour and baking powder, add to egg mixture
  4. Add the prepared almond pieces
  5. Let the dough stand for 10 minutes. Check texture, if too lose to form (sticky) loaves, add more flour
  6. Make 3 long loaves on greased baking parchment. Possibly using a piping bag with large nozzle.
  7. In oven 20 min
  8. While still hot, cut into biscotti slices
  9. Let cool
  10. Store in tightly covered tin.
  11. Create the crumbs either by chopping in small pieces or place in a plastic bag and “hammer” with the back of a knife.

Making the Cardamom Cream:

  1. Combine all the ingredients and whisk until thick, taste for more cardamom or vanilla flavour.
  2. Chill for at least 30 minutes

Serving:

Add the Crumbs, Cream and Raspberries in a bowl (or on a plate) as shown

151014 Crunchy Biscotti Crumbs with Cardamom Cream and Berries-9028

Bresaola Basket with Pea Pesto

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The saltiness from the bresaola and the mildness from the pesto makes these little nibbles a perfect start of the evening.

Makes 20

10 slices of bresaola
200 ml green peas
2 tbsp olive oil
50 ml grated parmesan cheese
2 tbsp roasted sunflower seeds
salt
cress, for decoration

1. Pre-heat the oven to 200 degrees.
2. Cut the slices of bresaola in halves and put them in small moulds so they get the shape of a small basket. Bake in the oven for 10 minutes, then take out and let cool before removing them from the moulds.
3. Mix the peas with oil, parmesan and sunflower seeds. Taste and add salt if needed. Add the pesto to the bresaola baskets and garnish with cress.

Poached Sea Trout with Champagne Sauce and Quinoa with Herbs and Semi-Dried Tomatoes

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Fairly straight forward but still with complex tastes. Make sure not to boil the fish, the liquid should be just below boiling point.

Serves 6

750 ml dry white wine
2 sticks celery, finely sliced
1 small bulb fennel, trimmed and finely sliced
1 tsp black peppercorns
2 lemons, finely sliced, pips removed
1 bunch tarragon, 12 leaves finely chopped and remaining leaves stripped
1 tbsp salted capers, rinsed
1 kg side of sea trout, skin-on and pin-boned

1 egg yolk
1 tsp white wine vinegar
1 tbsp lemon juice
250 ml sunflower oil
1 tsp Dijon mustard
white pepper
80 ml champagne

6 plum tomatoes, quartered
olive oil
300 ml quinoa
70 g pumpkin seeds, roasted
40 g flaked almonds, roasted
large handful mint, finely chopped
large handful basil, finely chopped

1. Preheat the oven to 150 degrees, and line a baking tray with greaseproof paper. Place tomatoes on the tray, season and sprinkle with some oil. Roast for 2 hours, or until semi-dried and just starting to brown around the edges.
2. Boil quinoa according to instructions on the package. Set aside until needed.
3. Prepare the poaching liquid: Pour the wine and 2.5 litres water into a large roasting tin, then add the celery, fennel, peppercorns, lemon slices, whole tarragon leaves and capers. Bring to the boil, then reduce the heat and simmer for 10-15 minutes.
4. Add the fish (skin-side down) to the poaching liquid, and simmer for 5 minutes, spooning the liquid over the fish now and then. Turn off the heat and leave the fish in the liquid for a further 10 minutes.
5. Make the sauce by placing egg yolk, vinegar, lemon juice and a pinch of salt in the bowl of a food processor. Mix on high speed, adding the oil in a thin stream. You should end up with a thick glossy mayonnaise. Add the mustard, some white pepper and the finely chopped tarragon leaves and mix. Pour in the champagne and mix.
6. Mix quinoa with chopped mint and basil, pumpkin seeds, almonds and the semi-dried tomatoes. Season well and mix to combine.
7. To serve, carefully remove the poached fish using two spatulas and place on a serving platter. Scatter chopped thyme over the fish and grind over some pepper. Serve together with the sauce and the quinoa.

Salted Caramel Truffles

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These little pieces of chocolate will certainly impress everyone around the table. If you want a thick chocolate cover you can dip them twice in the chocolate. We all know there is no such thing as too much chocolate!

Makes 50

1 tin (397 ml) of condensed milk
a pinch of sea salt
200 g dark chocolate (70% cocoa), broken into pieces

1. Place the unopened tin of condensed milk in a large saucepan and cover with water. Bring to the boil, then lower the heat and simmer for 4 hours, making sure you top up the water throughout so the tin is always submerged. Take out and allow to cool for 30 minutes.
2. When cool, open the tin and spoon out the caramel into a bowl, add the salt and mix well. Taste and add more salt if you like. Chill in the fridge for 30 minutes so it firms up a bit – you’ll find it much easier to work with.
3. Once chilled, use two teaspoons to make balls the size of a small marble and place on a plate. Put into the freezer for 2 hours, or until firm.
4. Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water. Line a baking sheet with baking paper. Put on plastic gloves (to not make too much mess), and take the balls out of the freezer. Coat your gloves with melted chocolate, roll one ball and place on the prepared baking sheet. Repeat the process until all the balls are coated. Put into the fridge for about 1 hour to set the chocolate and to allow the caramel to defrost and soften.

Smoked Salmon Salad with Lime

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In this crunchy salad, the salmon gives a salty, smoked flavour without dominating the dish. For some extra colour and sweetness, you may add a few, diced strawberries.

Serve as part of a menu together with
Main: Wild Rice with Chanterelles and Chorizo
Dessert: Strawberry Coconut Dessert Soup

Serves 4

150g smoked salmon
2 celery stalks
1 yellow pepper
½ green pepper
2 small avocados
50 ml fresh limejuice
Salt, pepper and a little chili pepper

Parsley to decorate

  1. Cut up the salmon and the vegetables in small pieces of equal size.
  2. Add the limejuice and spices to taste.
  3. Can be prepared in advance and kept in the fridge.
  4. Decorate with parsley

Wild Rice with Chanterelles and Chorizo

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In this recipe, the Chorizo provides a little heat (depending on what kind you choose to use) and the tomatoes a hint of sweetness. The Parmesan cheese allows the molded shape to stay together on the plate. If you can’t find fresh chanterelles, use a mix of any other fresh mushroom you like. A delicious, quick and easy dish! May also be served as an accompanying dish for very hungry guests, goes well with baked, fresh salmon.

Serve as part of a menu together with
Starter: Smoked Salmon Salad with Lime
Dessert: Chilled Strawberry Coconut Dessert Soup

Serves 4

300 ml Wild Rice
300 ml white wine
350 ml chicken broth

½ leek, finely sliced
400 g fresh chanterelles (or any other mixed mushrooms such as Chestnut mushrooms, Portobello mushrooms…)
150 g Chorizo, diced
5 sundried, marinated tomatoes, cut into fine strips
250 g fresh baby leaf spinach, shredded
4-5 tbsp Parmesan cheese, grated
Salt and black pepper
Olive oil for frying

  1. Boil the rice a few minutes shorter than the time indicated on the package.
  2. In the oil, sauté leek and mushrooms on low to medium heat until most of the water has evaporated.
  3. Stir in the chorizo and the sundried tomatoes. Sauté until hot.
  4. Add the spinach, stir until wilted.
  5. Take off heat and add the cheese.
  6. Add the rice and mix well.
  7. Season with some salt, if needed.
  8. To serve; use a small bowl covered with cling film. Press the rice firmly into the bowl. Turn out onto a plate (put the plate on top of the bowl and then turn over), remove the bowl and cling film and sprinkle some black pepper on top and over the plate.

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Chilled Strawberry Coconut Dessert Soup

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A cold and refreshing ending to a dinner. Can be served in small bowls or in shot glasses. For a variation on the topping, try the Crumble I posted last week as part of the Berry Crumble Yogurt recipe.

Serve as part of a menu together with
Starter: Smoked Salmon Salad with Lime
Main: Wild Rice with Chanterelles and Chorizo

Serves 4

The soup:
300 ml coconut milk
12 large strawberries
2 ripe bananas
15 large ice cubes

Topping:
Desiccated coconut
Grated dark chocolate
Blueberries and raspberries

  1. Place all ingredients for the soup in a blender and process until smooth.
  2. Spread the coconut on a baking parchment and roast in the oven (225C) for 6-8 minutes. To avoid burning, stir often.
  3. Serve the soup in bowls (or shot glasses) with the topping.

Crackers with Glazed Onion and Blue Cheese

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Most of this starter can be prepared a day ahead. Serve it as a starter or mingling food, depending on your mood.

Serve with:
Main course: Chicken and Aubergine skewers with Dukkah and Sallad
Dessert: Warm Mango with Ginger and Honey

Yields one tray of cracker and 6 servings of topping

crackers:
80 ml sunflower seeds
50 ml linseed
50 ml sesame seeds
50 ml pumpkin seeds
200 ml cornflour
250 ml boiling water
50 ml olive oil
sea salt

topping:
3 red onions, peeled and each divided into 8 sections
2 shallots, peeled and each divided into 6 sections
olive oil for frying
1 tbsp balsamic vinegar
2 tsp brown sugar
75 g blue cheese of your choice
sea salt and pepper

1. Start off making the crackers: Heat the oven to 150 degrees. Mix the seeds with cornflour. Add boiling water and olive oil and mix well. Spread out on a baking sheet on a baking tray and make sure to spread it out to make it as thin as possible. Sprinkle sea salt on top. Bake in the oven for 1 hour.
2. Now prepare the glazed onions: Fry the onions in a generous amount of oil in a pan on medium heat for about 15 minutes to soften the onion without burning it. Add the vinegar and sugar, mix and fry for another 5 minutes. Season with salt and pepper. Until here you can prepare a day ahead.
3. On the day of serving: Heat the oven to 225 degrees. Break the cracker into pieces. Divide onion mixture over the crackers and add pieces of cheese on top of the onion. Gratinate in the oven for 10-15 minutes. Serve as it is or with a salad.

Chicken and Aubergine Skewers with Pistachio Dukkah and Orange and Feta Sallad

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This Morocco-inspired meal will please everyone at the table, and much of it can be prepared a day ahead! Roll the sticky skewers in the dukkah for the perfect taste sensation!

Serve with:
Starter: Crackers with Glazed Onion and Blue Cheese
Dessert: Warm Mango with Ginger and Honey

Serves 4

500 g chicken breast, cut into 3 cm cubes
2 large aubergines, cut into 3 cm cubes

marinade:
3 tbsp cumin seeds
1 tbsp ground cumin
4 tbsp + 2 tbsp clear honey
2 tbsp olive oil
1 lemon, zest and juice
salt and pepper

dukkah:
2 tbsp sesame seeds
2 tsp cumin seeds
2 tsp coriander seeds
50 g peeled pistachios
1 tsp ground paprika
1 tsp coarsely ground black pepper
salt

Sallad:
quinoa
4 oranges, zest from 2, segments from 4
1 lemon, zest and juice
3 tbsp olive oil
1 tbsp harissa
2 tsp ground cinnamon
2 tsp ground coriander
2 sallad onion, finely chopped
400 g feta cheese
50 ml chopped mint
100 g baby spinach
1. Mix the ingredients to the marinade and divide between two bowls. Add the chicken and aubergine to the bowls and let marinade in the fridge for 24 hours.
2. To make the dukkah roast sesame seeds, cumin seeds and coriander seeds in a dry pan until they start giving off a scent. In the meantime, mix the pistachios until coarsely ground and add to a bowl. Mix the roasted seeds in the mixer and add to the pistachios. Incorporate the rest of the spices and mix well.
3. Boil the quinoa according to instructions on the package. Zest 2 of the oranges and peel to cut segments of the flesh. Keep the juice that forms. Mix quinoa with orange juice and zest, lemon juice and zest, olive oil, harissa and spices. Let cool. Until here you can prepare a day in ahead.
4. Soak the wooden skewers in warm water for 20 minutes. Heat the oven to 220 degrees. Add the chicken and the aubergines to the skewers separately. Bake the aubergine skewers in the oven for 30 minutes, turning them around after half the time. Pan fry the chicken skewers to give colour on all sides, then add to the tray in the oven during the last 5-10 minutes.
5. Add the remaining ingredients to the sallad including the segmented oranges and mix.
6. Serve the sallad room tempered and the skewers with the dukkah to sprinkle generously on top.

Warm Mango with Honey and Ginger

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This dessert can be heated on the grill or in the oven depending on what you prefer. Serve it with homemade vanilla ice-cream!

Serve with:
Starter: Crackers with Glazed Onion and Blue Cheese
Main course: Chicken and Aubergine skewers with Dukkah and Sallad


Serves 4

2 mango, peeled and cut into pieces
1 tbsp butter
2 tsp freshly grated ginger
2 tbsp honey
50 ml desiccated coconut, roasted
Fresh mint leaves, chopped, for decoration

1. If you are preparing this dish on the grill use an aluminium tray, otherwise you can choose to make a package with aluminium foil.
2. Heat the grill or put the oven to 200 degrees. Add butter to a pan, let it melt, then add ginger and honey. Put the mango and the butter mixture in the aluminium package and mix well. Grill for 5-10 minutes then remove from the grill and sprinkle coconut and mint on top. Serve with vanilla ice-cream.