Steamed Salmon with Red Rice and Pak Choi

This easy light tasted Thai recipe is full of flavours.

What you need:

• small bunch of coriander, washed
  
• 15 mint leaves, washed
• ½ tsp of salt
• 2 garlic cloves, crushed
• 2 green chillies, de-seeded and chopped
• 3 tbsp fresh lime juice
• 1 tbsp golden caster sugar
• 1 tsp peeled and chopped ginger
• 1 tbsp fish sauce (nam pla)
• 4 x 125g salmon fillets
• 4 heads pak choi
• 1 clove garlic, finely chopped
• 2 tbsp soy sauce
• 2 tbsp honey
• 5cm piece ginger, finely chopped
• 200ml chicken stock
• Thai red rice 
  

How to prepare it:

1. Wash the red rice very well and put in cold water for 20 miniutes. Then put the rice in a pan with boiling water and cook until the grains are tender, but stil with a good bite. 
2. In a food processor blend together the coriander leaves and stalks, mint leaves, salt, garlic and chillies to make a rough paste. Add the lime juice, caster sugar, ginger and fish sauce and process until fairly smooth.
3. Spoon the sauce into a heat-proof bowl and combine with the salmon, then marinate for 20 minutes. For that you can pack the salmon and marinade each in kitchen foil.
4. Boil some water in the bottom half of a steamer.
5. Place the packed and marinated salmon in the steamer for 6-8 minutes.
6. Blanch the pak choi and rice noodles for 1-2 minutes in boiling salted water, then drain and place in bowl.
7. Add the garlic, soy sauce, honey, ginger and chicken stock and toss to combine.
8. Serve the steamed salmon with the pak choi and lovely red rice.

Fried Tofu in a Spicy Sauce (Pindang Tahu)

A lovely sidedish with nasi goreng (together with for example the eggs in yellow sauce)

What you need:

• 400 gr. tofu
• 1 dl. oil 
• 2 onions (finely cut)
• 2 cloves of garlic (finely cut)
• 2 red lombok chillies (finely cut)
• 1 slice of laos
• 1 laurel
• 2 tbsp ketjap manis
• salt to taste

How to prepare it:

1. Cut the tofu in 2 cm blocks
2. Heat the oil and fry the tofu golden brown and place them on a papertowel. 
3. Leave one tbsp of oil in the frying pan and heat it again. Slowly cook the sliced garlic and onions. Add the laos.
4. Add the ketjap, laurel, chillies and the salt and cook the sauce for a short period. 
5. Add the tofu and stew for a while.

This dish is to be served with different other gravies and rice,

South Italian Pasta with Prawns

This is a delicious and easy to make recipe form the south of Italy.

What you need: 

• 350 g dried spaghetti
  
• sea salt
• freshly ground black pepper
• 3 tbsp extra virgin olive oil
• 2 cloves garlic , peeled and finely chopped
• 2 dried red chillie, crumbled
• 400 g tiger prawns
• 1 dl white wine
• 3 tbsp tomato puree
• 1 lemon, juice and zest 
• 2 handfuls rocket salad, roughly chopped
  How to prepare it:
  1. Cook your spaghetti in a large pan of salted boiling water.
  2. Meanwhile, heat 3 tbsp of extra virgin olive oil in a large frying pan and toss in the garlic and chilli. As the garlic begins to colour, add the prawns and sauté them for a minute. 
  3. Add the white wine and the tomato purée and simmer for a couple of minutes. 
  4. When the pasta is ready, drain it in a colander, reserving a little of the cooking water. 
  5. Toss the spaghetti with the sauce, squeeze in the lemon juice, add half the chopped rocket, adding a little of the reserved cooking water if you want to loosen the sauce a bit, and correct the seasoning. 
  6. Divide between 4 plates and sprinkle with the grated lemon zest and the rest of the rocket leaves.
  (after Jamie Oliver)

Chicken Miso Soup

Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japanese as kōji (麹), and sometimes rice, barley, or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru (味噌汁), a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest.
Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory. The traditional Chinese analogue of miso is known as dòujiàng (豆酱).

 

What you need:

• 5cm piece fresh root ginger, chopped
  
• 3 garlic cloves, crushed
• pinch of crushed chillies
• 3 tbsp red miso paste
• 2 tbsp lime juice
• 200g fine egg or rice noodles
• 250 gr chicken thighs, thinly sliced
• 125g shiitake mushrooms, sliced
• 70g baby sweetcorn, chopped
• 200g sugar-snap peas

How to prepare it:

1. Make the saucepan greacy with oil and heat over a medium heat. Add the ginger, garlic and chillies and stir-fry for 1 minute.
2. Add 1,7 litres boiling water and bring to a simmer. Stir in the miso paste, lime juice and noodles and cook for 1 minute. Cover and set aside.
3. Greace a large wok with oil and stir-fry the chicken, mushrooms and sweetcorn for 2-3 minutes. Add the peas and cook for 2 minutes, or until the chicken is cooked through.
4. Transfer the soup to the bowls, spoon over the vegetables and chicken and enjoy.

Asian Meatballs

This is a delicious surprise party- or tv-snack.

What you need:

• 2 small onions
• 2 tbsp butter
• 5 garlic cloves, sliced finely
• 1 tbsp selery, sliced finely
• 1 small chillies, sliced finely and deseeded
• 1 egg
• 2 tbsp sweet soy sauce
• 1/5 kg minced beef and pork (50-50)
• 60 ml chicken stock
• 1 tbsp sesame oil

How to prepare it:

1. Preheat the oven on 190 degrees Celsius
2. Cook the onion in the butter untill glazed. Add the garlic and fry for 30 seconds. Then add the selery and chillies and fry for another 2 minutes.
3. Put the fried ingredients in a bowl and let it cool down.
4. Add the egg, sweet soy sauce and some salt to taste to the bowl.
5. Add the meat and mix well with your hands.
6. Roll it to medium balls and lay them in a pan. Add the chicken stock and cover the pan with aluminiumfoil.
7. Bake them in about 10 minutes. 
8. Take them out of the oven and col them down a bit.
9. Serve with anything you like!

Sweet Potatoes with Red Pesto and Pork Loin Chops

What you need:

- 100 gram red tomatoes (deceeded)

- 2 eetlepels roasted pine nuts
- 50 gram Parmesan cheese
- 25 gram fresh basil
- 2 garlic cloves
- 2 tbsp olive oil
- 1 tbsp balsamico vinegar
- 4 loin chops
- 4 slices mozarellla cheese
- 2 large sweet potatoes (roughly chopped)
- a bunch of green beans

How to prepare it:

1. For the pesto take a blender and mix the tomatoes, roasted pine nuts, Parmesan cheese, basil, garlic and a bit of oil and vinegar. Blend until puree.
2. slowly add the rest of the olive oil.
3. For the loin chops: dry teh chops and rub them with salt and pepper.
4. Heat some oil in a frying pan. Fry the loins on strong heat for 3 minutes on each side.
5. brush the loin chops on one side with the pesto, add on each loin a piece of mozzarella and cook for another ten minutes.
6. Meanwhile cook the sweet potatoes and the green beans.
7. Put the pork loin, sweet potatoes and beans on a plate and put some pesto on the potatoes and the green beans.
8. Serve immediately.   

Crusty grilled Goat Meat

This is a delicious goat meat dish. Be sure the meat is still pink inside and served hot. Great with lentils.

What you need:

• 8 to 9 small goat chops
• 6 large garlic cloves
• 1 medium onion, coarsely chopped
• 1/2 cup plus 2 tablespoons extra virgin olive oil
  
• Zest of 2 large lemons
• Juice of 1 large lemon
• 1/2 cup dry white wine
• 4 teaspoons fresh or dried oregano
• 1/4 teaspoon each salt and freshly ground black pepper

How to prepare it:

1. In a food processor or blender mix the garlic, onion, 1/2 cup olive oil, the lemon zest, lemon juice, wine, oregano, salt, and pepper. Process to just a sort of puree. You want some small bits of  onion, and garlic. 
2. Put the marinade into a heavy plastic bag or bowl, toss with the chops and refrigerate at least 2 hours.
3. Burn charcoal until grey ash forms. Make a two-zone fire with a heap of coals on one side of the grill for searing, and a thin layer of coals on the other for slow cooking. 
4. Sear the chops over the high heat, and then move them over the lower heat section to finish, cooking slowly. When you press them and they seem to be barely firm, they are done. 
5. The chops must still be pink inside.
6. Serve hot.

Tender Lamb Neck Fillet with Tabbouleh

This is a slow cooked lamb neck. I have put it in the oven for 5 hours on 100°C (lid on). The meat is extremely tender and kind of sweet. A real delight!

What you need for the lamb neck:

• 1 tsp ras-el-hanout
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp smoked sweet paprika
  
• ½ tsp ground cumin
• ¼ tsp freshly ground black pepper
• ¼ tsp ground turmeric
• 3 tbsp olive oil
• 1kg lamb neck fillet, cut into large chunks
• 1 onion, thickly sliced
• 2 cloves garlic, peeled, finely chopped
• 1 x 400g tin chopped tomatoes and
  3 fresh tomatoes
• 2 tbsp pomegranate molasses
• ½ tsp saffron
• 350ml chicken stock
• 125g dried prunes
• 110g green olives
• 75g whole almonds
• salt and freshly ground black pepper

And what you need for the tabbouleh:

• 175g bulgar wheat
• 700ml home made chicken stock
• 2 small red onions, peeled, finely chopped
• handfull of sultanas
• 1 lemon, juice only
• 3 fresh tomatoes
• 5 tbsp chopped fresh flatleaf parsley
• salt and freshly ground black pepper

Preparation method

1. For the lamb tagine, mix the ras-el-hanout, ground cinnamon, ground ginger, smoked sweet paprika, ground cumin, freshly ground black pepper and ground turmeric together in a bowl. Add the lamb neck fillet pieces and turn in the mixture to evenly coat.
2. Heat a large pan until smoking, then add a tablespoon of the olive oil and sear the neck fillet pieces on all sides for 2-3 minutes, or until golden-brown all over. Remove the lamb pieces from the pan and set aside
3. Add the remaining olive oil to the same pan and fry the onions and garlic for 2-3 minutes, or until softened. Add the lamb pieces back to the pan and stir well, then add all of the remaining tagine ingredients except for the coriander and salt and freshly ground black pepper and bring to a simmer.
4. Chop the coriander, reserving the leaves for later, and add the stalks to the pan. Reduce the heat, cover the pan with a lid and allow to simmer for five hours in the oven at 100°C.
5. Remove the lid and cook for a further 30 minutes, or until the tagine is slightly thickened. Season, to taste, with salt and freshly ground black pepper.
6. Meanwhile, for the tabbouleh, place the bulgar wheat into a pan with the chicken stock, bring to the boil then reduce the heat to a simmer. Cover the pan with a lid and cook for 15-20 minutes over a low heat. When the bulgar wheat is tender, drain off the excess stock.
7. Remove from the heat and allow to cool slightly, then transfer the bulgar wheat to a bowl. Add the red onion, pistachios, lemon juice, olive oil and herbs and mix well. Season, to taste, with salt and freshly ground black pepper.
8. To serve, divide the tabbouleh among four serving plates, then spoon the lamb neck fillet tagine alongside.

Inspired by James Martin

An Asian style Kohlrabi Soup

This is a lovely flavoured vegetarian soup with an Asian touch. Easy and quick to make (15 minutes). 

Kohlrabi stems are surrounded by two distinct fibrous layers that do not soften appreciably when cooked. These layers are generally peeled away prior to cooking or serving raw, with the result that the stems often provide a smaller amount of food than one might assume from their intact appearance.
The Kohlrabi root is frequently used raw in salad or slaws. It has a texture similar to that of a broccoli stem, but with a flavor that is sweeter and less vegetal.
Kohlrabi leaves are edible and can be used interchangeably with collard greens and kale.
Kohlrabi is an important part of the Kashmiri diet and one of the most commonly cooked foods. It is prepared with its leaves and served with a light gravy and eaten with rice. (Wikipedia)

What you need:

• 1 tbsp olive oil
• 2 shallot, finely chopped
• 1 garlic clove, finely chopped
• 1 small red chilli, deseeded and diced
• 1 kohlrabi, peeled and diced
• 1 tbsp light soy sauce
• 1 tbsp sesame oil
• 1 tsp ginger, grated
• 300 ml vegetable stock
• salt and freshly grounded black pepper to taste
• 1 tbsp chopped spring onion (each bowl)

How to prepare it:

1. Heat a small pan and add the olive oil.
2. Fry the shallots, the garlic and chilli until softened.
3. Add the kohlrabi and cook until softened.
4. Add the light soy sauce, sesame oil, vegetable stock and season with salt and black pepper. 
5. Simmer for about 6-8 minutes - just the way you like your kohlrabi.
6. Stirr in the spring onion and serve hot and enjoy!

Japanese or Korean Wakame Salad (Kelp)

Wakame is a sea vegetable, or edible seaweed. It has a subtly sweet flavour and is most often served in soups and salads.

Sea-farmers have grown wakame in Japan since the Nara period.

What you need:

• Pack of wakame seaweed (kelp)
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp sugar
• 2 tbsp olive oil
• 1 tbps ginger (grated)
• 10 cm radish (cut in long, small 5 cm pieces)
• 10 cm carrot(cut in long, small 5 cm pieces)
• 10 cm leek (cut in long, small 5 cm pieces)
• You can use all kinds of vegetables (like cucumber etc)
• 1 tbsp sesame seeds

How to prepare it:

1. Rince the seaweed in cold water and squeeze well. You have to rince the seasalt from the leaves.
2. Mix the soy sauce, rice vinegar, sugar and olive oil.
3. Toast the sesameseeds.
4. Mix the seaweed with the sauce and sprinkle with the toasted sesameseeds (you also can lightly grind the seeds).
5. Dash with the sauce and ready to serve!

Shami Kebab

All you need for this excellent Indian dish is:

For the kebab:
100 gr split yellow peas
2 medium onions, roughly cut
6 garlic cloves
70 gr fresh ginger, chopped
2 tbsp water
500  gr lamb mince
1 tsp salt
3 fresh green chillies, chopped
handful coriander leaves

1/2 tsp cumin
1/2 tsp chili powder
1 tsp garam masale
1 lime, juice
1 egg, beaten
flower for binding
oil for frying

For the filling:
1 red onion, finely chopped
juice of one lime
1 fresh deseeded green chilli, finely chopped
1 handfull of mint leaves, finely chopped
1/4 tsp sugar
1/4 tsp salt

For green chutney:
2 cups mint leaves
1 cup coriander leaves
1/4 cup thick yogurt
2 green chillies
1 garlic clove
1 pinch sugar
Salt to taste


Step 1: Drain de split peas for a few hours

Step 2: For the green chutney, put all the ingredients in a blender and make to a fine green paste. Add salt to your taste. Set aside.

Step 3: Put the onions, garlic, ginger and water in a grinder or a food processor and blend it to a paste

Step 4: Heat the oil in a saucepan and cook the paste for 10 minutes. Add the lamb, split peas and pour over just enough water to cover the ingredients. Partly cover the pan and simmer for 20 minutes, or as the luquid has evaporeted.

Step 5: Remove the lit and cook for another 10 minutes. The meat is just starting to be brown and catch the bottom of the pan. Then remove to a plate and let cool down.

Step 6: Put it in a blender and make a smooth paste. Add the rest of the ingredients. Use enough egg to bind the mixture. It must not be too wet. Add just enough flower to bind.

Step 7: Mix and drain the ingredients for te filling.

Step 8: Wet your hands and make small portions - just a handfull of meat. Make patties at about 4-5 cm and 1/2 cm thick. Fill  with a bit of the mixture for the filling. Then form a rough ball to close in the mixture. Leave the kebabs in the fridge for one hour to chill.

Step 9: Put a layer of oil in a frying pan and heat on medium. Fry the kebabs untill golden brown and cooked through.

Step  10: Serve with the green chutne.

Inspired by Rick Stein

Fresh Chinese style green beans with homemade french fries and salad of kaki persimmon

A fresh Chinese style green beans with homemade french fries and salad of kaki persimmon  

 

The persimmon (kaki) is a sweet, slightly tangy fruit with a soft to occasionally fibrous texture. This species, native to China, is deciduous. Cultivation extended first to other parts of East Asia and was later introduced to California and southern Europe in the 19th century, to Brazil in the 1890s, and numerous cultivars have been selected. When ripe, this fruit comprises thick pulpy jelly encased in a waxy thin-skinned shell. 

What you need:

• 1 tbsp groundnut oil
  
• 2 garlic cloves, finely sliced
  
• 2 rawit red chillies, seeds removed and thinly sliced
  
• 3cm piece of galangal, grated
  
• 4 spring onions, finely chopped
  
• 2 tbsp skinless peanuts, boiled for 10 minutes
  
• 1 tbsp dried shrimps
  
• 1 tbsp Shaoxing rice wine
  
• 250g fine French beans
  
• 2 tsp fish sauce
  
• 3 tbsp light soy sauce
  
• pinch of caster sugar
  
• 2 tsp sesame oil
  
• 2 kaki persimmon, peeled and cut in small cubes
  
  How to prepare it: 
  

1. Heat the oil in a pan over a high heat. Once hot, add the garlic and chilli and stir-fry for 10 seconds to soften. Add the galangal and all the spring onions, along with peanuts and dried shrimps, and stir-fry for 30 seconds.
2. Add the green beans to the wok and stir-fry. The beans should begin to blister and turn slightly golden. Once everything begins to soften, add the Shaoxing rice wine, fish sauce and soy sauce and cook for a further 10 seconds.
3. Add a few tablespoons of hot water from the cooked peanuts. Leave to steam for a further 4–5 minutes until the water is almost evaporated and the beans are hot but still crunchy.
4. Season the mixture with caster sugar and sesame oil. 
5. Serve with the fries and fresh kaki persimmon. 

Red Snapper with Ginger and Onions (Kakap Kukus)

This steamed red snapper is another nice Indonesian dish to join the nasi goreng. Easy and very tasty.

What you need: 

• 500 gr red snapper
• 1 small onion (sliced in thin rings)
• 2 cloves of garlic (very finely cut)
• 1 cm fresh ginger (cut in thin slices)
• 2 tbsp ketjap asin (salty ketjap) or light soy sauce
• 1/2 tbsp limejuice
• salt to taste

How to prepare it:

1. Clean the red snapper and wash it thoroughly.
2. Mix the onion, garlic, ginger, ketjap and lime juice.
3. Make some cuts in the fish.
4. Rub the fish with the marinated for one hour.
5. Put the fish in a dish, or wrap in tinfoil.
6. Put it in a steamer for 30-45 minutes and ready.

Lovely with again the nasi goreng, eggs in yellow sauce and the tofu!

An unknown Vegetable: Jerusalem Artichoke

The Jerusalem artichoke is no Palestinian or Israeling vegetable, but mostlikely derived from the italian name girasolle articiocco. It originates from Northern America. The french explorer Samuel de Champlain described it for the first time in 1605.

For us this a delicious soup for special occasions.

What you need for the soup:

• 1 large onion, halved and sliced
• 700 g Jerusalem artichokes, peeled, halved and sliced
• 2 tbsp extra virgin olive oil
• 4 sprigs fresh thyme
• 2 bay leaves
• 1,2 litre hot vegetable stock
• 3 tbsp white wine vinegar
  
• salt and freshly ground black pepper
• 2 tbsp roughly chopped parsley
• 6 thick slices bread
• 150g gruyère cheese, coarsely grated

How to prepare the soup

1. Place the onion, artichokes and oil into a pan and add the thyme and the bay leaves. Cover and sweat over a low heat for about 15 minutes, stirring occasionally.
2. Add the stock and vinegar, season well with salt and freshly ground black pepper and bring up to the boil. Simmer for ten minutes, 
3. Put the soup in a sieve and put the liquid in bowls for serving.
4. Meanwhile roast the bread lightly on both sides in the oven and just before finishing top the bread with the grated gruyere.
5. To serve, sprinkle with parsley. Add a slice of bread with melted gruyere in the bowl and serve.

Grilled Potatoes and wrapped Pork Medaillons

The secret of this delicious and easy dish is in the goose fat. It gives a full, sweet flavour. Of course the people who don't eat pork can use turkey breast and wrapped in beef or chicken.

For the potatoes

• 400 gr crumbly potatoes
• 1 sprig rosemary
• 1 sprig thyme
• 3 garlic cloves, roughly bashed
  
• 6 tbsp goose fat
• sea salt

For the pork medaillons

• 2 pork medaillons
• freshly ground black pepper and salt
• 1 tbsp dijon mustard
• 1 tbsp thyme, cut in small particals
• thin slices of bacon to cover the medaillons

How to make it:

1. Peel and halve the potatoes. Put the potatoes into a large saucepan along with the rosemary, garlic, bay and peppercorns. Cover with cold water and bring to the boil. Reduce the heat slightly and simmer for about 8 minutes.
2. Cover the pork medaillons with black pepper, salt, thyme and mustard.
3. Wrap the pork medaillons in the thin slices of becon. Cover the medaillons well.
4. Meanwhile preheat the oven to 220C. Put the goose fat into a large roasting tin and put in the oven for 3-5 minutes, or until very hot.
5. Carefully tip the potatoes (as well as the aromatics they were boiled with) into the hot goose fat, shake gently to move around and roast for 55 minutes, turning several times.
6. 15-20 minutes befor finishing the potatoes, add the wrapped medaillons.
7. Grill them until the bacon is golden brown. Turn them once or twice.
8. When golden brown: ready to serve with some kinds of vegetable or just plain.

Rack of Lamb in Goose Fat

A rack of lamb or carré d'agneau (though this may also refer to other cuts) is a cut of lamb cut perpendicularly to the spine, and including 16 ribs or chops. At retail, it is usually sold 'single' (sawn longitudinally and including the 8 ribs on one side only), but may also be sold as a "double rack of lamb", with the ribs on both sides. Alternatively two French trimmed racks may be placed together with the ribs interlinked, when configured this way it is often known as a 'Guard of Honour'.

This lamb shanks are slow cooked instead of roasted.

What you need:

• 4 lamb peices of rack of lamb
• 4 tinned anchovies, cut into halves
• 12 small rosemary sprigs
• 12 slivers garlic
• salt and freshly ground black pepper
• 30g goose fat
• 2 carrots, chopped
• 2 sticks celery, chopped
• 1 leek, chopped
• 2 onions, chopped
• 1 tbsp thyme
• 1 tbsp rosemary
• 1 bay leaf
• ½ bottle red wine
• 600ml chicken stock

For the sauce

• 2 tbsp extra virgin olive oil
• 100g streaky bacon lardons, baked
• 1 carrot, finely diced
• 1 stick celery, finely diced
• 1 onion, finely diced
• 6 cloves garlic, peeled
• 1 tbsp thyme
• 1 tbsp rosemary
• 4 tomatoes, peeled, seeded and diced
• 200 gram white or kidney beans, cooked
• 2 tbsp grated parmesan

Method

1. Heat the oven to 140C
2. Remove the fat from the racks. Make three deep incisions in each rack and insert in each half an anchovy and a slice of garlic. Season the meat with salt and freshly ground black pepper and a bit of salt.
3. Heat the goose fat in a casserole, add the racks and brown all over. Remove and set aside.
4. To the casserole, add the carrots, celery, leek, onions, garlic cloves and herbs and cook until the vegetables are browned.
5. Deglaze the casserole by adding the red wine, scraping the residue on the bottom of the pan.
6. Add the stock to the casserole, place the racks on top of the vegetables, cover and cook in the oven for two and a half hours.
7. When the lamb has finished cooking, remove the four racks to a dish and keep warm. Pass the vegetables and cooking liquor through a mouli, or blend in a food processor, and set to one side.
8. For the sauce, heat the oil in a large pan over a medium to high heat. Add the bacon and fry until browned. Reduce the heat and add the carrot, celery and onion.
9. Cook for eight minutes until the vegetables have softened then add the thyme, rosemary, tomatoes and cooked beans. Heat through.
10. Pass the blended lamb cooking liquor and vegetables through a strainer onto the bean mixture, stir together and pour over the lamb shanks.
11. Serve with parmesan.

Gnocchi with Prawns and Tomato Sauce

A lovely summer dish for a garden dinner.

What you need:

For the gnocchi

• 2 large potatoes, peeled
• 200g plain flour

For the sauce

• 1 shallot, finely chopped
• 2 tbsp tomato sauce
• ½ garlic clove, crushed
• 1 tbsp tomato purée
• 2 tbsp olive oil
• 2 tbsp caster sugar
• 1 tbsp red wine vinegar
• 50ml hot water
• 1/2 bell pepper, chopped
• salt and freshly ground black pepper
• 120g prawns, cooked and peeled
• handful of basil leaves, to garnish

How to prepare it:

1. For the gnocchi, place the whole potatoes into a saucepan with plenty of water and bring to the boil. Simmer for 20-25 minutes or until tender.
2. Remove from the water and peel the skins off while still warm.
3. Place the potato flesh into a bowl and mash until smooth.
4. Add half of the flour and gently work into the potato. Gently mix then add the remaining flour and gently mix to form a dough.
5. Roll out the dough onto a clean, floured surface to form a sausage-shape with a diameter of about 2cm/0.5inch and cut into 2cm/0.5inch pieces.
6. Bring a large pan of salted water to the boil and drop in the gnocchi. Remove the gnocchi with a slotted spoon when they float to the surface.
7. Refresh in a bowl of iced water, drain well and place onto abaking tray to dry.
8. Place all of the ingredients, except the prawns, basil and spaghetti, into a deep saucepan over a medium heat, season with salt and freshly ground black peper and simmer for four minutes.
9. Transfer the tomato sauce into a food processor and blend until smooth. Return to the pan and simmer until the sauce reduces, about four minutes.
10. To serve, add the prawns and basil and stir through. Add the spaghetti and stir through again and transfer to a serving plate.

Garden fresh Vegetable Risotto

What you need

- 350g fresh runner beans, cut into long thin strips

- 50g butter
- 3 tbsp olive oil
- 1 tbsp chopped fresh mint leaves
- 1 onion, very finely chopped
- 2 garlic cloves, crushed
- 3-4 sprigs fresh thyne
- 1 tbsp lemon zest
- 1 bay leaf
- 300g risotto rice
- 200ml dry white wine
- 800ml hot vegetable stock
- 200g peas
- 100g fresh fava beans
- 3 small zucchinis, cut in small peaces
- 200g feta cheese, drained and crumbled into small pieces
- salt and freshly ground black pepper
- parmesan cheese

How to make it

Step 1: Fill a saucepan with water and bring to the boil. Add the runner beans and return to the boil. Cook for one minute then drain in a colander under running water until cold.

Step 2: Mix the mint with two tablespoons of the olive oil and set aside.


Step 3: Melt 25g of the butter with the remaining oil in a large non-stick saucepan and fry the onion and garlic for five minutes until softened, but not coloured. Stir in the thyme, lemon zest, bay leaf and risotto rice and cook for a few seconds more until the rice is glistening.


Step 4: Pour the wine in to the pan and boil over a medium heat until the liquid has reduced by half. Slowly start adding the stock, stirring well between each addition. Simmer for 2-3 minutes or until the liquid has almost all been absorbed before adding more. Cook until the rice is tender.


Step 5: Remove the thyme from the rice and add the fresh peas, fava beans and zucchinis 5 minutes befor finishing.

Step 6: Remove from the heat and stir in the feta. Season with salt and freshly ground black pepper. Cover with a lid and set aside.


Step 7: Add the remaining butter to the risotto and stir. Spoon into deep plates sprinkle with the minted olive oil. Top with the runner beans and parmesan and serve immediately.

A perfect Balinese rice recipe (nasi goreng)

This nasi goreng is a traditional recipe and you can use as a breakfast or with different sidedishes.

 

What you need:

For the Balinese spice paste

• ¾ tsp black peppercorns
• ¼ nutmeg, freshly grated
• 15gr kemirinuts
• ½ tsp sesame seeds
• 30g shallots, peeled, roughly chopped
• 1 cm fresh ginger, roughly chopped
• 1 cm fresh galanagal (from the freezer), roughly chopped
• 2 cm fresh tumeric (from the freezer), roughly chopped
• 2 lemongrass stalks, the white inner side, in peices of 2 cm and broosed
• two pieces of garlic
• 2 red rawit (bird's eye chillies), roughly chopped
• ½ tsp shrimp paste
• 1½ tsp gula jawa (palm sugar)
• salt to taste
• 1½ tbsp oil
• ¼ lime juice

For the Indonesian stir-fried rice

• oil, for shallow frying
• 300g shallots, peeled, thinly sliced
• salt to taste
• 300g long garin rice
• 500ml water
• 100g fine long green beans, cut into 2 cm pieces
• 2 gloves of garlic, finely chopped
• 2 red rawit (bird's-eye chillies), thinly sliced
• 1 carrot, peeled, thinly sliced
• 1 tbsp tomato puree
• 1 tbsp ketjap manis
• 250g shrimps
• 1 tbsp light soy sauce
• 8 spring onions, thinly sliced

How to prepare it:

1. For the Balinese spice paste, grind the peppercorns, nutmeg, nuts and sesame seeds to a fine powder in a morter. Add remaining Balinese spice paste ingredients and grind to a very smooth paste.
   
2. Best to use leftover cold rice, or cook and cool it on a plate.
   
3. Cook the beans in a pan of boiling, salted water until just tender. Drain well, then to keep it green, refresh under cold water and set aside.
   
4. Heat two tablespoons of vegetable oil in a wok over a high heat, until just smoking. Add the remaining sliced shallots, the garlic, chillies and carrot and stir-fry for 2-3 minutes, or until the carrot is just tender.
   
5. Stir in the Balinese spice paste and stir-fry for a further minute, then add the tomato purée and ketjap manis and stir-fry for 20-30 seconds.
   
6. Add the shrimps, rice and blanched green beans and stir-fry over a high heat for 2-3 minutes, or until heated through. Add the soy sauce and spring onions and stir until well combined, then remove the pan from the heat. Set aside and keep warm.
   
7. Just before serving, heat the oil in a large frying pan, crack in the eggs, one at a time, and fry for 1-2 minutes, or until cooked to your liking, spooning the hot oil over the yolks as they cook.
   
8. To serve, spoon the Indonesian stir-fried rice into the centre of four warm serving plates. Sprinkle over crisp fried shallots. Top each serving with a fried egg. Serve with baskets of prawn crackers.
   

After Rick Stein

Ostrich with creamy Mushrooms and Red Winesauce

What you need:

For the ostrich

• 1 tbsp olive oil
  
• ½ onion, chopped
• 1 clove garlic, chopped
• 200g ostrich fillet
• salt and freshly ground black pepper

For the red wine sauce

• 125ml red wine
• 25g butter

For the creamy mushrooms

• dash olive oil
• 100g mixed mushrooms, sliced
• 1 clove garlic, chopped
• 150ml double cream
• 2 tsp mustard
• dash white wine
• salt and freshly ground black pepper

For the french fries

• Two large potatoes

 

How to make it

1. Cut the potatoes in fingerlike pieces.
2. Fry them in 180C hot oil untill they are just lightly browned. When ready set them aside.
3. For the ostrich, heat the olive oil in a frying pan, add the onion and fry until softened. Add the garlic and fry for one minute, then add the ostrich and fry until golden-brown on all sides. Remove the ostrich and set aside to rest for five minutes, then slice.
4. For the red wine sauce, pour the red wine into the pan used for the ostrich, place over a high heat and simmer until the volume of liquid has reduced by half and thickened slightly. Add the butter and stir until well combined.
5. For the creamy mushrooms, heat the olive oil, add the sliced mushrooms and fry until turning golden-brown. Add the garlic and fry for one minute. Stir in the cream, mustard, white wine, and season with salt and freshly ground black pepper. Leave to simmer for 6-8 minutes, or until the liquid has reduced slightly.
6. Fry the potatoes again in the fryingpan untill golden brown.
7. To serve, place the fries onto a serving plate, add the creamy mushrooms and then the ostrich slices. Drizzle over the red wine sauce and serve.

Gaeng Phed Ped Yang - Thai Duck Curry

Kaeng Phe Ped Yang is a delicious fusion of Thai - Chinese and also one of the popular curries in Thai restaurants in Thailand and sometimes oversea.  Fruits such as pineapple, grape, lychee and cherry tomatoes are commonly added to it, therefore its is usually spicy, sour and sweet.

What you need for the duck curry

• 4 large duck legs
• pinch five-spice powder
• salt and freshly ground black pepper
• 1 tbsp sunflower oil
• 2 tbsp Thai red curry paste (see below)
• 1 x 400ml can creamy coconut milk
• 250ml oz chicken stock
• 1 tbsp palm sugar 
• 2 kaffir limeleaves, torn in pieces
• 2 tbsp Thai fish sauce (nam pla)
• 50 gr small eggplants (optional)
• 200g fresh pineapple, cut into chunks
• handful cherry tomatoes
• bunch spring onions, trimmed, sliced in half on the diagonal
• 1 lime, juice only
• handful fresh Thai basil leaves
• sticky rice, to serve

  What you need for the curry

• 3 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1 tbsp mustard seeds
• 1 tsp fennel seeds
• 1 tsp black peppercorns
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 tsp paprika
• 2 dried chillies
• 1 tsp salt
• thumb-size piece fresh root ginger, peeled and finely grated
• 4 garlic cloves, finely grated
• 1 tbsp tomato purée
• 4 tbsp white wine vinegar or cider vinegar
• vegetable or sunflower oil, to cover the paste for storing

How to prepare it

1. Put the seeds and peppercorns into a dry frying pan over a medium heat. Cook for about three minutes, stirring often, until the mustard seeds start to pop and the seeds turn golden and aromatic. Tip into a bowl and allow to cool for a few minutes.
2. Add the turmeric, cinnamon, paprika and dried chillies to a pestle and mortar. Add the cooled toasted spices and grind everything together into a fine powder. Add the salt.
3. Add grated ginger, garlic, tomato purée and white wine vinegar and mix well to make a paste.
4. Use immediately, or spoon the paste into a jar, cover with a layer of oil, seal with a lid and store in the fridge for up to a week. 
5. For the duck curry, preheat the oven to 220C.
6. Rub the duck legs with the five-spice powder and some salt and freshly ground black pepper. Arrange them, skin-side-up, in a small roasting tin and roast in the oven for 30 minutes, then lower the oven temperature to 140C and roast for a further hour, or until tender. Transfer to a plate to cool and, when cool enough to handle, pull the meat from the bone and cut into bite-sized chunks.
7. Heat the sunflower oil in a large saucepan over a medium heat. Add the curry paste and fry for about one minute, stirring, until fragrant. Pour in the coconut milk, half of the chicken stock and all of the palm sugar and fish sauce and bring to the boil. Add the sugar snap peas, pineapple and tomatoes and boil for a further 2-3 minutes.
8. Stir in the reserved duck meat and the spring onions and cook for a further three minutes, adding more stock if the curry becomes too thick. Just before serving add the lime juice, to taste and stir through the Thai basil and coriander. Serve with sticky rice.

This recipe is based on several internetrecipes

Poppy Seed Kolache

This czech pastry is an great hit for your guests. I always have to be careful not to eat them all.

You need for the pastry:

4 to 4-1/2 cups flour

1 package active dry yeast

1/2 tsp freshly ground nutmeg

1 cup milk

1/2 cup butter

1/4 cup granulated sugar

1 tsp salt

 2 eggs

1 tsp vanilla extract

1 tsp lemon zest

1 egg

1 Tbsp milk

For the poppyseed filling:

1 cup poppy seed

1/2 cup milk

1/4 cup honey

1/3 cup chopped dates

1/3 cup chopped nuts

1 tsp of cinnamon

How to make it

Step 1: Take a large bowl and mix the flour, yeast, and nutmeg; set aside.

Step 2: Take a bowl and mix the milk, butter, granulated sugar, and salt. Put it in a saucepan and put in the butter. Heat it just until it is warm enough to melt the butter.

Step 3: Add the milk mixture to the dry ingredients along with the two eggs and vanilla extract. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Stir in lemon zest and as much of the remaining flour as you can.

Step 4: Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Place dough in a lightly greased bowl, turning once to grease the surface. Cover; let rise in a warm place until double in size (for 1 to 1-1/2 hours).

Step 5: Combine the filling ingredients in a saucepan. Cook over low heat until it thickens, stirring often. Set aside to cool.

Step 6: Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover and let it rest for 10 minutes. Grease 2 baking sheets.

Step 7: Roll each dough nicely thin. Cut in equal long pieces and make a cross from 2 pieces. Place a large heap of poppy seed filling onto the center of each cross. Fold them together. The poppyseeds don't have to be fully covered. Glue the four corners with some dropps of water.

Step 8: Place on well greased baking sheets and cover. Let rise in a warm place until nearly double (about 35 minutes).

Step 9: Brush with an egg wash made with one egg beaten with a tablespoon of milk. Bake in 180 degree C oven for 12 to 15 minutes or until golden. Transfer to wire racks; cool completely. 

Goat Curry

This is a delicious spicy, tender goat dish. You can also eat it with mashed potatoes. It is even better than!

What you need:

• 1 kg goat meat
• 1 red onion, chopped
• 3 cm knob fresh ginger, finely diced
• 3 cloves garlic, minced
• 1 bay leaf
• 1 tablespoon ghee
• 4 cloves (whole)
• 2 cardamom pods
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1 tsp chili powder 
• 1 tbsp sweet paprika
• 1-2 strong pepper, minced

Add about 1 hour befor finishing:

• 1 can diced tomatoes
• 1 tsp garam masala, add more to taste
• salt (to taste)
• water on how thick you want the curry

How to prepare it:

1. Grind the cloves and cardamom.
2. Preheat the oven at 150 C
3. Put the ghee in an ovenproof pan and add the goat pieces and fry untill brown
4. When browned set aside and put all ingredients listed in the pan (except tomatoes, water and garam masala.
5. When the onions are softened, add the meat again and mix very well and put in the oven for 3-4 hours - stirring the curry every hour or so.
6. After 3-4 hours, add tomatoes, garam masala and water. Cook for another hour or until the meat is tender.
7. Garnish with some fresh coriander leaves and serve with nan or roti.

Singapore Style Crab

For this wonderful Singaporian style dish I used 2 large live crabs. But you can also use frozen ones. Preparing the crab is job best learned from chefs on the internet. On youtube you can find lots of tutorials. When properly prepared you save the best parts of meat. Specialy on the parts where the legs connect the body. Be sure not to waste that meat.

 
Crack the legs with a large knife, so the sauce will into the leg and the eating is easier. Don't forget to serve with handkerchiefs. 

• 2 whole cooked large crabs (about 3 kilo)
• 2-3 tablespoons arachide oil
• 1 tbsp cumin
• 1/4 cup minced shallots
• 6 cloves garlic, minced
• 2 tbsp minced fresh ginger root
• 1 tbsp crushed dried red chillies

For the sauce:

• 1/2 cup tomato ketchup
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp tamarind paste
• 2 tsp fish sauce
• 2 tsp palm sugar
• 1 large egg
• 1/2 cup chicken broth

How to prepare it:

1. Clean the crabs. Be sure to dispose the guts, but save and use the fatlike substance (crab butter).
2. Heat the oil in a large pan and the cumin. Fry for 20 seconds.
3. Then add the garlic and ginger. 
4. After 10 seconds add the shallots and red pepper.
5. After 10-15 minutes add the ketchup, soy sauce, oyster sauce, tamarind paste, fish sauce and palm sugar.
6. Cook unitl the mixture is darker and thicker.
7. Then add the crabs one by one and mix well.
8. Cook and mix well. Add the chicken broth. 
9. After about 10 to 15 minutes, when the crab is coloured darker (orange) it is finished.
10. Just befor finishing add the sliced spring onions.

Serve with steamed rice and finish with 2 tbsp chopped fresh coriander.

Spicy Pumpkin Coconut Soup

A very spicy and creamy pumpkin soup

I use the extreme strong Madame Jeanette chilli from Surinam. They are shaped like small bell peppers but with Habanero-like heat. Its flavour can be described as "fruity", with hints of mango and pineapple. The Madam Jeanette is also known as the "Suriname Yellow" and it may be related to the "Suriname Red". It is often confused with the yellow Adjuma, which is less elongated and said to be more spicy but less flavourful. Madame Jeanette is used in almost all facets of Surinamese cuisine.

What you need:

• 1 medium pumpkin
• 1 large white onion, chopped
• 2.5cm piece ginger, finely chopped
• 2 garlic cloves, finely chopped
• ½ habanero or Madame Jeanette chilli, seeds removed, chopped
• 4–5 sprigs thyme
• 400ml coconut milk
• sea salt and freshly ground black pepper

Preparation method

1. Cut the pumpkin into wedges. Peel and deseed each wedge and cut the pumpkin flesh into 2.5cm in cubes.
2. Put the pumpkin in a large pan with the onion, ginger, garlic and chilli. Strip the leaves from the thyme and add to the pan.
3. Pour in about 400ml of water, bring to the boil and cook until the pumpkin has turned to a pulp.
4. Add the coconut milk and season to taste with salt, then reduce the heat and leave the soup to simmer for another 5–10 minutes.
   Serve hot in bowls. 
   You can freeze extra portions for two or three weeks.

Indonesian boiled Eggs in creamy Yellow Sauce

What you need:

- 4 hard boiled eggs
- 1 dl. thick coconut milk
- 1 red onion
- 2 cloves of garlic
- 2 red chilies
- 1 tsp sambal with shrimps
- 3 cm fresh curcumin
- 2 tsp ground koriander
- 1 tsp ground cumin
- 1 stalk lemongrass
- 1 laurel
- 2 lime leaves
- 1 tsp palm sugar
- salt
- oil


How to prepare it:

1. Cook and peel the eggs. 
2. Cut the onion, garlic, Curcumin and chilies finely. Make a paste in a mortar of onion, garlic, chilies, cumin, sambal shrimp paste, ground koriander and salt. 
3. Bruise the lemongrass, laurel and the lime leaves. Take 2 tbsp hot oil in the wok and cook the pasta about 4 min. 
4. Add the lemon grass and the leaves and fruit in just a bit. 
5. Add the coconut milk and palm sugar and bring it to a boil. 
6. Let the sauce simmer until somewhat thickened. 
7. Add the eggs and let it simmer until the oil floats on the sauce. 
8. Remove the lemon grass and leaves and serve hot or warm.
9. Serve this delicious dish with fried rice

Gnocchi with Italian Sausages and Tomato Sauce

What you need:

• 400g ready made gnocchi or pasta

For the sauce

• 6 tbsp olive oil
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 300g fresh Italian sausage, meat removed and crumbled
• 35g dried porcini, soaked in water, then finely chopped (save the liquid)
• 2 cm chorizo, cut in fine pieces (for extra taste)
• 3 tbsp dry white wine
• 500g tomato pulp
• salt and pepper, to taste

How to prepare it;

1. For the sauce, heat the oil in a casserole, and fry the chorizo until getting crunchy
2. Add the onion, and let it cook for 5 minutes over a moderate heat until softened.
3. Add the garlic and cook for another minute before adding the sausage and porcini.
4. Allow to brown, stirring, then pour in the wine and the tomato pulp.
5. Leave to cook over a very low heat for about 1 hour.
6. If more moisture is needed, add a little of the mushroom soaking liquid.
7. When ready, season to taste with salt and pepper.
8. Cook the gnocchi or pasta according the instruction.
9. Mix the pasta with the sauce and serve immediately.