Instead of potato puree.
Peel and cube a celeriac and poach in milk with some salt (20 minutes).
Drain the cubes and puree with a little of the milk. Add a squeeze of lemon juice.
Make a "beurre noisette" and mix in puree.
Wednesday, August 24, 2011
Beet root salad (winter vegetable)
Boil/steam beet root in skin and peel (40 minutes).
Cut the beet root in quarters, drizzle with olive oil, balsamic vinegar, shallot finely sliced and black pepper.
Garnish with hot smoked salmon (or other smoked fish), flaked, and fresh dill.
Sauce: crème fraîche, chopped dill and freshly grated horse radish.
Cut the beet root in quarters, drizzle with olive oil, balsamic vinegar, shallot finely sliced and black pepper.
Garnish with hot smoked salmon (or other smoked fish), flaked, and fresh dill.
Sauce: crème fraîche, chopped dill and freshly grated horse radish.
Pickle for mackerel
Dilute vinegar: 50% white wine vinegar + 50% water.
Add: fresh coriander (stems), pink peppercorns, 40 grams sugar, red onion (thinly sliced), lemon (thinly sliced).
Heat to 60 degrees. Don't boil it.
Cool and add mackerel fillet, flesh side down. Marinate for 20 minutes.
Grill mackerel for 5 - 6 minutes (score the skin sideways).
Serve with soy sauce dressing.
50% soy sauce, 50% water. Fresh lime juice, ginger (julienne), dark sugar. Mix.
Serve on salad (rucola and fennel).
Add: fresh coriander (stems), pink peppercorns, 40 grams sugar, red onion (thinly sliced), lemon (thinly sliced).
Heat to 60 degrees. Don't boil it.
Cool and add mackerel fillet, flesh side down. Marinate for 20 minutes.
Grill mackerel for 5 - 6 minutes (score the skin sideways).
Serve with soy sauce dressing.
50% soy sauce, 50% water. Fresh lime juice, ginger (julienne), dark sugar. Mix.
Serve on salad (rucola and fennel).
Friday, August 19, 2011
Pork chops in Somerset cider
Buy the best pork chops (Dutch: karbonade) available.
I bought some 'ribkarbonade'. Also available was a 'haaskarbonade'. According the butcher the 'rib' was more juicy and had double the frying time as the 'haas': 12 minutes.
Mix sage (chopped) with shallots, chopped very finely. Mix with butter, salt and pepper to coat the pork chops. Make some incisions to rub in the butter mixture deeper into the meat.
Pan fry the chops. No need to add extra oil or butter. When the chops are browned add a good organic cider (I brought one from Aubel in Belgium) and cook for 5 - 6 minutes. When they're browned add some butter and parsley.
Add some butter, parsley and serve with a simple cooked vegetable (early sprouting broccoli) and sautéed/baked potatoes. And a glass of cider, of course.
I bought some 'ribkarbonade'. Also available was a 'haaskarbonade'. According the butcher the 'rib' was more juicy and had double the frying time as the 'haas': 12 minutes.
Mix sage (chopped) with shallots, chopped very finely. Mix with butter, salt and pepper to coat the pork chops. Make some incisions to rub in the butter mixture deeper into the meat.
Pan fry the chops. No need to add extra oil or butter. When the chops are browned add a good organic cider (I brought one from Aubel in Belgium) and cook for 5 - 6 minutes. When they're browned add some butter and parsley.
Add some butter, parsley and serve with a simple cooked vegetable (early sprouting broccoli) and sautéed/baked potatoes. And a glass of cider, of course.
Parsley soup
Another recipe from Rick Stein's Food Heroes.
Use curly parsley, chop parsley roughly.
Melt butter in a pan and add the parsley and chopped leeks. Gently fry the vegetables, add potatoes and add light chicken stock. I guess this could be a vegetable stock or even water. Simmer.
While the soup is simmering mix chives and cream*.
Add fresh parsley in the last minute of cooking and liquidize the soup in a food processor.
Back into the pan, add double cream, salt and black pepper. Serve with a spoon of chives-cream in the soup.
*) Stein doesn't say what kind of cream. It's quite difficult to buy good fatty cream in The Netherlands.
**) See above. Double cream is not available in The Netherlands. Slagroom is not fatty enough.
Use curly parsley, chop parsley roughly.
Melt butter in a pan and add the parsley and chopped leeks. Gently fry the vegetables, add potatoes and add light chicken stock. I guess this could be a vegetable stock or even water. Simmer.
While the soup is simmering mix chives and cream*.
Add fresh parsley in the last minute of cooking and liquidize the soup in a food processor.
Back into the pan, add double cream, salt and black pepper. Serve with a spoon of chives-cream in the soup.
*) Stein doesn't say what kind of cream. It's quite difficult to buy good fatty cream in The Netherlands.
**) See above. Double cream is not available in The Netherlands. Slagroom is not fatty enough.
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