Category Archives: Main Course

Miso Marinated Black Cod with Pickled Ginger, Red Rice and Vegetables

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black cod

Black cod is a soft and fatty fish, without the strong taste of fat fish like tuna or mackerel. This recipe is inspired by a dish from Nobu restaurant. The sharpness of the miso and sweetness of the mirin work perfectly to cut the fish’s fattiness. Remember that preparation starts 3 days in advance!

Serve as part of a menu with:
– Starter: Pan-fried goat’s cheese
– Dessert: Rosemary panna cotta

Serves 4 people

4 x 150 g skinless, boneless black cod fillets
3 tbsp mirin
3 tbsp sake
120 ml white miso paste
80 ml caster sugar
vegetable oil for frying

3 cm fresh ginger, peeled and sliced thinly using a mandolin
50 ml rice vinegar
50 ml caster sugar
a pinch of salt

300 ml red camargue and wild rice
1 tbsp unsalted butter
2 baby pak choi, washed and halved lengthways
sesame oil for frying
100 ml soy beans

1. In a small pan, bring the miring and sake to the boil. Whisk in the miso until dissolved. Add the sugar and cook over moderate heat, whisking, just until dissolved. Let cool, then add to the fish, making sure to coat both sides of the fillets. Refrigerate for 2-3 days.
2. Mix rice vinegar and sugar in a pan and bring to the boil to dissolve the sugar. Take aside, add salt and ginger. Let cool, then seal and refrigerate for minimum 2 hours to develop the flavour (this can be prepared a day ahead).
3. Boil the rice according to instructions. Once cooked, discard remaining liquid and add butter. Add the rice to a small cup and push down the rice to make it more compact. Keep warm until serving.
4. Boil the soy beans for 3 minutes. Refresh in cold water, then peel off the skin.
5. Preheat the oven to 200 degrees. Heat a grill pan and oil it. Scrape the marinade off the fish. Add the fish and cook over high heat until browned, about 2 minutes, on each side. Transfer the fish to the oven and roast for 5 minutes, until the fish is flaky.
6. Put the remaining marinade into a saucepan and bring to the boil. Simmer for 5 minutes, then take aside and keep warm.
7. Fry the pak choi in sesame oil in high heat for 2 minutes. Season with salt.
8. To plate, carefully turn over the cup with the rice onto the plate and remove the cup. Add the fish, vegetables and sauce. Decorate with some pickled ginger.

Seafood Quinotto

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Seafood quinotti

A wonderful alternative to risotto. This dish is creamy, yet light. I prefer using the white quinoa since, although colourful and beautiful, the black and red versions can be perceived as a bit hard in texture.

 

Serve as part of a menu with
Starter: Avocado Gazpacho
Dessert: Duo Choco Mousse with Cassis Syrup

Serves 4

200 ml Quinoa
400 ml chicken broth
1 banana shallot, finely diced
100 g pancetta, diced
1 garlic clove, crushed
0,5 g saffron
250 g mushroom, sliced
200 ml white wine
100 ml cream
30 g parmesan cheese, grated
cooked crayfish tails, shrimp, clams or other seafood
Black pepper

  1. Boil the quinoa (in chicken broth) according to the instructions on the package. Set aside.
  2. Sauté the onion over medium heat, then add the pancetta and sauté another couple of minutes. Add the garlic and saffron and then the mushrooms. Cook until most of the water (from the mushrooms) have evaporated, about 5-6 minutes.
  3. Pour the wine into the mixture and cook for a few minutes. Then add the cream and let simmer for another few minutes.
  4. Add the cooked quinoa and reheat while stirring.
  5. Add the parmesan cheese and gently fold in the seafood, saving a few pieces for the garnish. Carefully stir for a few minutes to heat through.
  6. Serve on individual plates (in ring molds) and add a few pieces of seafood on top. Finish by sprinkling some black pepper over the dish.

Seared Salmon with Piperade Basquaise and Cheddar-Quinoa

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photo 1

This dish is simple but oh so tasty. A perfectly cooked fish with the sweet, slow-cooked vegetables is hard to beat. Feel free to prepare the Piperade Basquaise a day in advance and simply reheat it on the day before serving.

Serve as part of a menu with:
-Starter: Mint Lemonade Drink
-Dessert: Vanilla-Crème Fraiche with Balsamico and Berries

Serves 4

4 x 150 g salmon filet, skin on

For the Piperade Basquaise:
2 red capsicum (bell pepper)
2 yellow capsicum (bell pepper)
4 tomatoes, blanched and peeled
olive oil
4 brown onions, peeled, halved and finely sliced
4 garlic cloves, finely chopped
8 thyme sprigs, levees picked
sea salt and pepper

150 ml quinoa
300 ml vegetable broth
50 ml grated cheddar cheese
salt and pepper

1. For the Piperade Basquaise: Peel the capsicum with a peeler. Thinly slice each capsicum, removing the white ribs from the inside. Cut the tomatoes into quarters, then remove the seeds and inner core and thinly slice the flesh. Fry onion, garlic and thyme (keeping some of the leaves for decoration) in oil in a pan with a pinch of sea salt to help the onions to soften. Cook for about 30 minutes, stirring regularly to avoid giving colour to the onion. Add the capsicum and cook for another 20-30 minutes, until very soft. Now add the tomato and cook for another 10 minutes. Season with salt and pepper.
2. Mix quinoa with the vegetable broth and let boil according to instructions on the package. Once ready, remove from heat and add the cheese. Mix well, and season with salt and pepper if needed.
3. For the salmon: Pre-heat oven to 180 degrees. Season the fish on both sides with salt and pepper and fry in oil in a pan with the skin-side down until it has a nice colour. Transfer to the oven for another 4-5 minutes.
4. For the plating, use a ring mold to assemble the quinoa at the bottom, followed by the Piperade Basquaise. Carefully remove the ring mold and place the fish as illustrated in the picture, with the skin-side up. Decorate with fresh thyme leaves and sprinkle some sea salt over the fish.

Summer Salad with Basil and Walnut Dressing

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Sallad m basilika sas
A light and fruity summer salad with a beautiful, creamy dressing. Please choose small strawberries with lots of sweetness and taste.

Serve as part of a menu with:
– Main course: Caribbean Corn fed Chicken with Avocado Wild Rice and Red Pepper Vinaigrette
– Dessert: Chocolate Rum Cake with Chocolate Crème Anglaise

Serves 4

10-15 mini asparagus
2 avocados, in quartered and sliced
2 spring onions, chopped
10-15 halved cherry tomatoes
10-15 quartered small strawberries
5-8 walnuts in pieces
8 gem lettuce (2 on each plate)

Dressing:
25 g walnuts
20 g basil leaves
1 tbsp honey
1 tbsp lemon
4 tbsp crème fraiche
Salt and pepper

  1. Mix all salad ingredients, except the lettuce, in a bowl.
  2. Mix the dressing in a blender until smooth.
  3. On a serving plate, place two pieces of lettuce, put the salad on top and drizzle with the dressing.

Caribbean Corn Fed Chicken with Avocado Wild Rice and Red Pepper Vinaigrette

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karibisk kyckling-0605

A flavoursome chicken dish with a rice salad that you will want to serve alongside other dishes too – or just on its own as a starter. The char grilled pepper gives the vinaigrette a rich taste and the Aivar sauce on the side adds a bit of spiciness. A wonderful summer dish!

Serve as part of a menu with:
– Starter: Summer Salad with Basil Walnut Dressing
– Dessert: Chocolate Rum Cake with Chocolate Crème Angalaise

Serves 4

4 Corn fed chicken breasts, skin on
¼ tsp ground white pepper corns
¼ tsp ground black pepper corns
¼ tsp ground pink pepper corns
½ tbsp coriander, ground
½ tbsp fennel, ground
¼ tsp Coleman’s mustard powder
½ tsp salt
2 tbsp olive oil

Rice:
200 ml Wild Rice
400 ml chicken broth
250 g chestnut mushrooms, quartered
6 sundried tomatoes, cut into small strips
1 jar of marinated char grilled pepper (less 50 grams to be used later)
3 salad onions, sliced
3 avocado, cut into pieces
1 ½ tbsp lemon juice
salt and black pepper to taste
3 tbsp olive oil

Vinaigrette:
½ garlic clove, crushed
3 tbsp lemon juice
50 g marinated char grilled pepper
salt and black pepper to taste

Sauce:
200 ml Crème fraiche
100 ml Aivar

Sauce 2:
200 ml Crème fraiche
3-4 tbsp Dijon Mustard

  1. In a small saucepan, use a hand held blender to mix all vinaigrette ingredients together for a smooth sauce.
  2. Boil the rice in the broth.
  3. In a sauté pan, gently fry the mushrooms in olive oil until all liquid has evaporated. Add the onions, peppers and sundried tomatoes and sauté for another few minutes. Drizzle with lemon juice.
  4. When the rice is done, add to mushroom mixture. Lastly, gently fold in the avocados.
  5. Mix all spices together and cover all sides of the chicken breasts.
  6. Sauté the chicken, start with the skin side down.
  7. Mix the Aivar sauce with Crème fraiche.
  8. Mix the Dijon Mustard with Crème fraiche
  9. Heat up the rice salad and the vinaigrette.
  10. Serve the chicken with rice salad, drizzle the vinaigrette on top and spoon the Aivar mixture and the Dijon sauce on the side.

Venison with Smokey Bean Puré and Sauce Poivrade

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venison

Venison is a game meat but can be eaten all year round. Be careful not to overcook the meat, as it contains very little amount of fat it can easily become dry. The sauce is a typical game sauce, and works well with other types of game meat! Do not add more juniper berries than in the recipe as they give off plenty of flavour.

Serve as part of a menu with:
– Starter: Seared Scallops with Butternut Squash Puré, Balsamic Vinegar and Roasted Pistachio
– Dessert: Daim Cake

Serves 4

600 g venison loin

For the bean puré:
500 g dried pinto beans, soaked overnight in water
1 l chicken stock
1/2 carrot, peeled and chopped
1/2 onion, peeled and chopped
1 celery stick, chopped
1 bay leaf
50 g smoked bacon
100 ml double cream
50 g butter

For the sauce poivrade:
1/2 carrot, peeled and chopped
1/2 onion, peeled and chopped
1 celery stick, chopped
40 g tomato paste
1 garlic clove, crushed
200 ml red wine
750 ml veal stock
5 juniper berries, crushed
1 peel of 1/2 orange
5 g crushed black pepper
20 g unsalted butter

2 red onions, peeled and cut into wedges
olive oil
1 pack button mushrooms
50 g butter
1 garlic clove, finely chopped
10 g flat parsley, chopped

1. For the bean puré: Assemble the onion, celery, carrot and bay leaf in a muslim cloth, and using a string close it up into a bag, as in the picture. muslin clothStrain the pinto beans and add to a pot together with the muslim cloth, chicken stock and bacon. Cook with lid on until the beans are soft, about 30 minutes.
2. To start making the sauce: In a bit of olive oil, fry the onion, celery, carrot and garlic in a pan, without giving colour, until they have become soft. Add the tomato puré and cook for 30 seconds. Add the wine and cook over high heat to reduce to 50%. Add the veal stock, juniper berries, pepper, orange peel and let simmer over low heat for 30 minutes (or longer if possible), to let the flavours evolve. Foam will appear, and this should be removed using a spoon.
3. Pre-heat the oven to 150. Add the red onions to an oven-proof pan, season with salt and pepper and add olive oil. Roast in the oven for about 40 min. Take out and keep warm.
4. Cut the mushrooms in 4 and fry together with the garlic in a pan with butter to give a golden colour. Season with salt and pepper. Add chopped parsley.
5. Once the beans are soft, mix in a blender, adding cream and a bit of the cooking liquid if needed for the right consistency. Pass the mixture through a fine sieve. Add butter, taste and season with salt and pepper.
6. Put the oven to 180 degrees. Sear the meat in a hot pan with some butter to give colour, then transfer the meat to the oven for 5 minutes. Take out and let rest wrapped in aluminium foil before carving up pieces (the resting process will allow the meat to tenderise).
7. Once the sauce has simmered for a while, strain it through a fine sieve, reduce it about 70% (the consistency should be that of a thick sauce which covers the back of a spoon). Taste and season with salt and pepper. Add butter while slowly whisking until it has dissolved.
8. For the plating, using a spoon add bean puré to the plate and run the spoon across the plate to create a line. Carve pieces of the meat and plate. Finish off with the garniture and the sauce.

Asian Monkfish with Bomba Rice and Asparagus

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This light dish can be prepared in advance and is an absolute favourite of mine. On the day of the dinner, all you need to do is to put it in the oven when the guests arrives. It goes well with the richer Cheese Ball starter and the Cool Creamy Strawberry dessert.

0306 asian monkfish _DSC0856

Serves 4
600 g skinned and boned monkfish fillets, cut into pieces of equal size.

Marinade:
1 cm grated root ginger
½ large green chilli, deseeded and finely chopped
1 garlic clove, finely chopped
Grated rind from ½ lime
Juice from 1 lime
3 tablespoons light soy sauce
1 stalk lemongrass, chopped

Bomba Rice (a Spanish rice that will absorb much more liquid than other rice. Becomes very tasty and moist)
Vegetable broth, 3 times the amount of the rice
Asparagus

1. Mix the marinade ingredients together for in a bowl. Can be done the day before.
2. Pour over fish. Marinate for 30 minutes.
3. Oven 200 C until done, about 25 minutes
4. Cook the Bomba rice in 3 times the amount of vegetable broth
5. Cook the asparagus in salted, boiling water for 3 minutes, dip in ice water to retain the green colour

Pulled Pork

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pulled pork 2

This is a great sunday dish! Prepare it in the morning, put it in the oven and let it cook by itself for the whole day. It gives a great smell in the apartment and tastes just as good the following day, so don’t worry about leftovers.

Serves 6

1 kg pork shoulder, skin removed
1 whole garlic, cloves peeled and halved
1 yellow onion, peeled and cut into 8 pieces
1 red chili pepper
3 tbsp smokey ground paprika
6 dl barbecue sauce
salt and pepper

2 avocado
½ lime
1 tbsp coriander
1 ml chili flakes
salt and pepper
1 bunch coriander leaves, roughly chopped
green sallad
onion jam
cashew nuts
gluten-free tortilla wraps

1. Add the onion, garlic and chili to a casserole.
2. Season the meat with salt, pepper and rub in the ground paprika using your hand, then add it to the casserole.
3. Pour the sauce over the meat and the remaining ingredients. Cook in the oven at 100 degrees for 7 hours. Every once in a while, pour some of the sauce from the casserole over the meat.
4. To make the guacamole put the avocado, lime juice, coriander and chili flakes into a food processor and process until smooth. Keep chilled until use.
5. Before serving, take out and pull the pork meat apart using two forks. Put it into a bowl and add some of the sauce from the casserole. Taste and season with salt and pepper if needed.
6. Serve the pulled pork wrapped in the tortilla together with the guacamole, sallad, coriander, onion jam and nuts.

Baked Fillet of Hake with Gremolata

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2005 Baked Fillet of Hake -7151

A fabulous fish dish that will suit most people. The recipe comes from a popular Swedish fish restaurant. The sauce can be used in other dishes as well. Be generous with the sauce because your guests will ask for more!

Serve after a starter of Green Pea Soup and with a sweet ending of Roasted Fruit with White Chocolate.

This dish requires quite a bit of time in the kitchen, but is well worth it. The sauce and the potato mix can be prepared in advanced and then reheated.

If you can’t find hake, cod loins or another thick fish fillet to your liking works just as well. (Actually, for this illustration, I didn’t find hake but used cod instead).

 

Serves 6

1,2 kilo fillet of hake, with skin
Salt
2 tbsp butter

Sauce:
4 echalion shallots (“banana shallots”)
2 tbsp butter
500 ml fish broth
300 ml white wine
50 ml white wine vinegar
300 ml double cream
10 parsley stalks, crushed
½ lemon, zest and juice
2 tbsp butter

Vegetable mix:

2 large baking potatoes
1 large fennel
150 g black olives, pitted
100 g sundried tomatoes (in oil)
2 tbsp butter
Salt

Gremolata:

1 lemon
4 garlic cloves
Flat leaf parsley
1 tbsp butter

Sauce (this part may be prepared in advance and later heated. If so, keep refrigerated covered by cling film):

  1. Finely chop the shallots. In a saucepan, sauté until translucent, do not brown.
  2. Add the broth, wine and vinegar. Let boil over high heat until it has reduced to about half in volume.
  3. Add the cream, parsley stalks, lemon peel and juice. Reduce to half by boiling.
  4. Strain the sauce into small pan and leave off heat. Add a little butter (will thicken the sauce a bit more) and maybe salt and pepper.

Vegetable mix:

  1. Peel potatoes and cut in small cubes. Rinse with cold water (removes some starch before frying).
  2. Cut fennel in small cubes (same size as the potato).
  3. Halve the olives.
  4. Drain the tomatoes and cut in pieces.
  5. Over medium heat, brown the potato in butter. Add fennel and sauté for a few more minutes. Add olives and tomatoes.
  6. Set aside. Will be re-heated later.

Gremolata:

  1. With a potato peeler, peel the lemon thinly (take care not to include too much of the white part as this is bitter). Slice the peel very thinly to form long “threads”.
  2. Shred the parsley leaves.
  3. Cut the garlic cloves in thin slices and sauté in butter until golden.
  4. Mix the lemon peel, parsley and garlic together.

 

Fish:

  1. Oven on 125C
  2. Sprinkle the fish with salt.
  3. Place the fish in melted butter in hot pan with skin side down. Fry until the skin is golden brown. Do not turn.
  4. On a greased oven proof dish, spread ½ of the gremolata to cover an equal area to the fish. Place the fish on top, skin side up this time, and place the dish in the oven until done (about 25-30 minutes).

 

Finishing:

  1. Heat the vegetable mix.
  2. Heat the sauce; whisk to give it a bit of a foam.
  3. To serve, spoon the vegetable mixture around the fish. Pour a little bit of the sauce around the mix, serve the remaining sauce on the side and the 1/2 gremolata on top.

Cauliflower Crust Pizza

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photo 4

For a while now I have been trying to figure out the perfect recipe for a cauliflower crusted pizza. This one is a winner. I used a pizza stone, which I highly recommend you to get. It gives the perfect crust and is easy to work with. You can find pizza stones in most kitchenware stores. However, if you do not have the time to purchase or the space in the kitchen, you can do without it. Just put the pizza with the parchment paper on a baking tray.
I have given some options on topping for your pizza, but not the specific amount. You know best how you like your pizza, so experiment! To avoid eating all the topping in the kitchen prepare some dates with blue cheese and parma ham to have available while cooking. Finish off your dinner with a fresh fruit salad with cinnamon-star anis sirup and homemade vanilla ice-cream.

Serves 2

For the crust:
1 medium sized cauliflower
1/4 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp garlic powder
20 g shredded parmesan cheese
20 g shredded mozzarella cheese
1 egg
salt and pepper

For the tomato sauce:
1/2 yellow onion
2 garlic cloves, finely chopped
2 tbsp tomato paste
1 canned tomatoes
1 tsp dried basil
1 tsp caster sugar
salt and pepper

Optional topping:
mozarella, spiced
parmesan, grated
slices of parma ham
baby asparagus, blanched
green beans, blanched
fresh basil, chiffonade
ruccola
pine nuts, roasted
balsamic vinegar

1. Pre-heat the pizza stone in the oven at 230 C. Make sure to put in the stone when the oven is cold, otherwise the stone may crack. For the best result, heat up the pizza stone for 40 minutes before baking the crust.
2. Wash and dry the cauliflower. Cut off the florets and steam for 7 minutes, or until tender. For the steaming process, place a steaming rack in a pot and add just enough water to cover the bottom of the pot, not touching the rack. Bring the water to the boil, add the florets and let steam with lid on.
3. Prepare the tomato sauce by frying onion and garlic in oil in a pan until soft. Add the tomato paste and fry for another minute. Pour in the canned tomato and dried basil, and let simmer for 20 minutes, stirring occasionally.
4. Pulse the steamed cauliflower florets in a food processor for 30 seconds, until you get a powder. Wrap up the powder in a dish towel and twist to squeeze out as much liquid as possible (this will make the crust hold together better). Put into a bowl, add the remaining ingredients for the pizza crust and mix well.
5. Using your hands, form the dough into a crust on the parchment paper. Slide the crust onto the hot pizza stone and bake in the oven for 11 minutes, or until it starts to turn golden brown. photo 5 6. Taste the tomato sauce and add sugar, salt and peppar. Taste and season more if needed.
7. Once the crust is ready take it out. Add the tomato sauce, mozzarella slices and grated parmesan. Place back into the oven for another 7 minutes, or until the cheese is melted and slightly golden.
8. Remove the pizza from the oven, add the slices of parma ham, the vegetables, basil, ruccola, pine nuts and balsamic vinegar. Voila!

Roasted Balsamic Tomato Soup

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Roasted tomatoes provide a great base for a soup. The balsamic vinegar gives sweetness while the harissa paste provides some heat. For a Sunday menu, why not serve an appetizer of Stuffed Mushrooms, followed by the Roasted Balsamic Tomato Soup together with Oat and Raisin Rolls and with a sweet ending of Raspberry Pie with Crème Anglais.

Serves 4

12 medium size tomatoes, skinnedRoasted tomatoe soup IMG_4858
3 tbsp olive oil
1-2 garlic cloves, finely chopped
Fresh basil, shredded
2-3 tbsp balsamic vinegar
300 ml vegetable broth
2 tsp harissa paste
Salt and black pepper (if needed)
Parmesan cheese and basil to garnish

  1. To skin the tomatoes, cut small cross at one end of the tomatoe and let simmer in water for a minute. The skin will curl up and can thereafter easily be removed.
  2. Quarter the tomatoes and place on oven tray. Sprinkle with basil, garlic, balsamic vinegar and olive oil. Let roast in 180C oven for 30 minutes.
  3. Place in a pot and add a bit of the stock. With a hand held food processor, puree the tomatoe mixture. Add the remaining stock and the harissa paste. Let simmer on low heat for 10 minutes. If needed, add some black pepper.
  4. Serve with basil and Parmesan shavings on top.

Glazed duck served with a honey and green pepper sauce and rice pilaf

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duck

This is an amazing dish that sounds more time-consuming than it actually is. The sauce is key so make sure to cook the whole portion! Start off the meny with carrot and ginger soup and finish with a fresh raspberry soufflé.

Serves 4

4 duck breasts

100 g honey
juice of ½ lemon
10 ml olive oil
4 g mixed spice
20 cloves

1 tbsp green pepper, whole
1 shallot, finely chopped
1 tbsp butter
300 ml single cream
400 ml chicken stock
200 ml dry white wine
2 tbsp honey
1 tbsp cider vinegar
salt and pepper

1 shallot, finely chopped
5 ml olive oil
300 ml basmati rice
600 ml vegetable stock
200 mll green peas

1 package cherry tomatoes
olive oil
salt

1. Using a sharp knife, score the skin of the duck breasts in a criss-cross pattern. Season with salt and pepper and with the help of a knife make small incisions to add cloves to the breast.
2. For the rice pilaf, fry the shallot in oil, add the rice and the stock and let simmer until ready. In a separate pot with salted boiling water, blanche the green peas and add to the rice once cooked.
3. Fry the duck, skin side down in a pan for about 4 minutes, until the skin is golden. Turn the duck over and transfer the pan to the oven and roast for 8 minutes at 180 degrees.
4. Fry shallot and green pepper in butter in a pan over medium heat. Add wine, vinegar, cream, stock and honey and let boil to reduce to half the quantity. Taste and season with salt and pepper.
5. For the glazing liquid add honey, lemon juice, oil and mixed spice to a pot, bring to the boil and reduce to sirup consistency.
6. Once the duck breast is ready, degrease the pan, add the glazing liquid, and caramelise the duck skin. Remove the duck from the pan, cover with aluminium foil and let rest for 10 minutes.
7. Sprinkle some olive oil over the tomatoes, season with salt, and roast in the oven at 180 degrees for 8 minutes.
8. For the plating, using a ring mould add the rice to the plate. Cut the duck breast into slices and add to the plate together with the tomatoes. Sprinkle some sauce around and serve.

Cod Casserole with Thyme

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Balanced light flavours, serve as a starter or a main course. Decorate with lumpfish caviar or some prawns. Serve with moist potatoe dinner rolls. And why not finish the meal with a Cheesecake Ice Cream?

cod casserole 2 IMG_5018

Serves 4 as a main course

500 g Cod fillets, in pieces, skinless and boneless

Butter or olive oil to fry in
Pancetta diced, 75 g
1 turnip, diced into small cubes
1 yellow onion, chopped
2 celery stalks, chopped
1 tsp thyme (dried)

500 ml fish stock
200 ml single cream
50 ml dry sherry
Salt and pepper
Shrimp or lumpfish caviar and dill to decorate

  1. Fry the pancetta in a casserole pot 4-5 minutes. Add all prepared vegetables and fry another 5 minutes. Add the thyme and stir.
  2. Add the liquids, let simmer for 20 minutes. If more liquids seem to be needed, add some water (but remember, it is a casserole, not a soup).
  3. Add the cod, let slowly simmer until done (5-7 minutes).
  4. Serve in bowls and decorate either the side of the bowl or the casserole itself with prawns or lumpfish caviar.

Asian-Style Chicken

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photo 2

This recipe is inspired by the magazine Food and Travel. Ideally it is served after Grilled chorizo appetisers.

Serves 4

2 tbsp jasmine rice
500 g boneless chicken thigh, finely chopped
2 lime, zest of 1 and juice of 2
1 cm ginger, peeled and grated
1 lemongrass stalk, trimmed and finely chopped
1½ tbsp sunflower oil
1½ shallot, finely chopped
1 tsp caster sugar
1 red chili, deseeded and finely chopped
2 tbsp fish sauce
2 tbsp sweet chili sauce
1 bunch spring onions, sliced
1 bunch of coriander, chopped,
4 sprigs mint, leaves chopped, keep a few for decoration
50 g roasted peanuts, roughly crushed
300 ml basmati rice

1. In a small frying pan, dry-roast the jasmine rice until golden while stirring continuously. Let it cool, grind it and put aside.
2. Mix chicken, zest and juice from one lime, ginger and lemongrass. Stir well and put aside to marinate for 10 minutes.
3. Boil rice according to instructions on the package.
4. Heat a wok until it is really hot and starts to smoke. Add the oil followed by the chicken mixture and stir fry for a couple of minutes. Add the shallot and sugar and continue to stir fry for a couple more minutes. Take off the heat and add chili, fish sauce, chili sauce, the white part of the spring onions, the chopped herbs, the roasted rice and juice from the second lime. Mix well.
5. To plate, using a ring mould add basmati rice followed by the chicken. Top with peanuts, mint leaves and decorate with some sweet chili sauce if desired.

Zucchini Blinis with Smoked Salmon and Lumpfish Caviar

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For a festive Sunday brunch, serve with Gluten Free Crisp Bread with Dips!

Zucchini blinis

After an overindulging weekend, I like to cook something healthy, yet elegant, for a Sunday brunch with friends. These Zucchini Blinis offer a lighter option than the rich buckwheat version.

Serves 4

2 small zucchinis/courgettes, grated
A handful of shredded spinach leaves
3 tbsp of soy flour
1 large egg

150 grams of cottage cheese
3 tbsp half fat crème fraiche
½ finely chopped red onion
½ finely chopped green pepper
4 tbsp grated lemon peel (take care only to use the outer layer of a un-waxed lemon, the white part is bitter)

4 slices of smoked salmon

50 g black lumpfish caviar

Zucchini blinis makingIMG_5025

1. Mix soy flour and egg to a smooth batter.
2. Squeeze the water out of the grated zucchini, add spinach and combine with the egg batter.
3. In a bowl, mix together all ingredients for the cottage cheese sauce and set aside.
4. Pan fry the zucchini blinis on medium heat in a little olive oil (or butter if you prefer). Use a spoon and gently flatten each blini to form a small round cake with a diameter of about 9 cm (3,5 inches) each. About 2-3 tbsp of batter is about right for each blini. Let it brown for 2-3 minutes on each side. Make 8 blinis.
5. Place one blini on each plate, add rolled up salmon, a dollop of the sauce, a tsp of caviar and cover with a second blini.