tag:blogger.com,1999:blog-56382843129251725812024-03-13T00:27:57.869+01:00The Doctor in the KitchenA doctor (still young), a husband and a father and a highly enthusiastic amateur cook. This is a journal from my kitchen.Ragnar Freyrhttp://www.blogger.com/profile/10062785803967400343noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-5638284312925172581.post-16362472825203850922016-04-12T08:55:00.001+02:002016-04-12T08:55:13.314+02:00Authentic Cesar Salad - Super-quick Feast<div>
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The name of this famous salad is often falsely attributed to Julius Caesar. However, the Roman Emperor had nothing to do with this salad - he probably had bigger fish to fry - instead it was first assembled by a man called Caesar Cardini. This latter Caesar was a chef who operated number of a restaurants in the States and Mexico. Legend has it that on July 4 1924, Cardini invented the salad in a moment of desperation as he realized that his Tijuana restaurant had run out of supplies in the kitchen during the height of the evening rush. So he threw together the remaining ingredients and the Caesar salad was born! However, not everyone agrees this was the case. Cardini's friend, Paul Maggiora claims to have made the salad for the first time in 1927 and presented it to a group of American pilots, and consequently named the salad "Aviator's Salad". Cardini's brother, Alex, also stated that he had invented the salad in 1925, also for pilots. Who the real author of the salad is, we'll never know for certain. What we do know is that it's tasty and it helped bring Caesar's restaurants to fame.<br />
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I tasted the salad for the first time around five years ago at a fancy restaurant in town and it was, as everybody knows, delicious. The salad was big and meaty with large pieces of crunchy romaine lettuce, succulent chicken, beefy chunks of Parmesan cheese, and topped with a sharp heavy sauce. Ever since then it's been a special favorite of mine! I encourage you to make the salad, it's equally simple as it is scrumptious - especially if you make the dressing from scratch. </div>
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<span style="font-size: large;">Authentic Cesar Salad - Super-quick Feast</span><br />
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<br />
For the salad:<br />
<br />
1 head romaine lettuce<br />
150 g bacon<br />
2 chicken breasts<br />
2 large slices of good bread<br />
100 g Parmesan cheese<br />
2 medium-sized tomatoes<br />
Garlic oil<br />
<br />
For the dressing:<br />
<br />
3 tbsp mayo<br />
2 tbsp sour cream<br />
2 anchovies<br />
1 garlic clove</div>
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Juice from half a lemon<br />
1 tbsp water<br />
20 g grated Parmesan cheese</div>
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Salt and pepper<br />
<br />
<br />
The salad:<br />
<br />
1. Season the chicken breasts and fry on a pan. Once they begin to color, tranfser to an oven-proof dish and bake in a 180°C oven. Cook until the internal temperature is 82°C. Remove from the oven and set to the side. </div>
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2. Cut the bread into dice-size pieces and fry in garlic oil until their golden-brown and crunchy.</div>
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3. Fry the bacon and set to the side.</div>
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4. Tear the romaine lettuce into smaller leaves, chop the tomatoes and carefully arrange in bowls.<br />
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5. Cut each chicken breast into 3-4 pieces and place on top of the lettuce and tomatoes. </div>
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6. Place the bacon on top, followed by the breadcrumbs and finally the Parmesan cheese. </div>
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7. Pour a generous amount of dressing over the lot.<br />
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The dressing: </div>
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1. Put the anchovies and garlic into a mortar and mash together until you have a rough paste. </div>
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2. In a bowl, blend together the mayo, sour cream lemon juice and water.<br />
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3. Add the anchovies and garlic-paste and season rigorously. Mix well together.<br />
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<a href="http://4.bp.blogspot.com/-QAgwKgAHvo0/VQH-PH1-SdI/AAAAAAAAQKc/mIeJkphfqt0/s1600/Screen%2BShot%2B2015-03-12%2Bat%2B21.59.11.png"><img border="0" src="https://4.bp.blogspot.com/-QAgwKgAHvo0/VQH-PH1-SdI/AAAAAAAAQKc/mIeJkphfqt0/s1600/Screen%2BShot%2B2015-03-12%2Bat%2B21.59.11.png" /></a><br />
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The feast doesn't have to be complicated!</div>
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Adornohttp://www.blogger.com/profile/15657089146266489647noreply@blogger.com5Brighton, The City of Brighton and Hove, UK50.822530000000008 -0.1371629999999868250.742308000000008 -0.29852449999998681 50.902752000000007 0.024198500000013168tag:blogger.com,1999:blog-5638284312925172581.post-47329823293756680482016-03-19T11:33:00.002+01:002016-03-19T11:34:15.038+01:00Close-to-Perfect Beef Tenderloin with Cheese Sauce and Baked PotatoThis recipe is perfect for those who are taking their first steps on the journey of sous-vide cooking. On the other hand, those of you who have already entered the upper echelons of sous-vide mastery, can also use the recipe in conjunction with your preferred sous-vide equipment and cooking techniques.<br />
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With all my naturally-endowed humility, I call this steak 'close-to-perfect'. I only say this, though, because through this method the meat is perfectly and evenly cooked through. I usually use an immersion circulator to cook the meat but I wanted to introduce an alternative method to achieve similar results. This method - wrapping the meat in plastic foil and cooking in an oven set to 60°C - is closer to how the whole sous-vide movement began, and therefore also serves as a ideal introduction. And don't worry about using plastic in the oven; the temperature is too low to influence any chemical reactions in the plastic. The issue has been thoroughly researched!<br />
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The cheese sauce is almost purely made from cheese. It is based on a French recipe named after the cheese that is used, Saint-Marcellin cheese, which is a lovely soft cow's milk cheese. This cheese comes from the Dauphiné region France. However, you can use any soft cheese that you like, such as brie or camenbert. Be adventurous in your gastronomic experiments and trust in your taste! </div>
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<a href="http://2.bp.blogspot.com/-TKTYwi929Pc/VVh-KkMJj2I/AAAAAAAAQcY/RRYXXB2ZgDE/s1600/DSC_0200.JPG"><img border="0" height="427" src="https://2.bp.blogspot.com/-TKTYwi929Pc/VVh-KkMJj2I/AAAAAAAAQcY/RRYXXB2ZgDE/s640/DSC_0200.JPG" width="640" /></a><br />
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<span style="font-size: x-large;">Close-to-Perfect Beef Tenderloin with Cheese Sauce and Baked Potato</span></div>
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Beef tenderloin<br />
Salt and pepper<br />
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Cheese sauce:<br />
<br />
250 g delicious soft cheese<br />
60 ml cream<br />
Salt and pepper<br />
1/4 tsp freshly grated nutmeg<br />
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<a href="http://1.bp.blogspot.com/-HqmtUhm3Zu4/VVh-KnCQUvI/AAAAAAAAQbk/qyv1ggdI3Yg/s1600/DSC_0158.JPG"><img border="0" height="427" src="https://1.bp.blogspot.com/-HqmtUhm3Zu4/VVh-KnCQUvI/AAAAAAAAQbk/qyv1ggdI3Yg/s640/DSC_0158.JPG" width="640" /></a><br />
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First step is to rinse the meat, and cut away sinews and tendons. Don't use salt at this point because it will absorb moisture from the meat as it cooks. Pepper is fine, encouraged!<br />
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<a href="http://4.bp.blogspot.com/-Kn06AxhrIkk/VVh-Kj12gBI/AAAAAAAAQbg/IvhGUWm0sOY/s1600/DSC_0176.JPG"><img border="0" height="427" src="https://4.bp.blogspot.com/-Kn06AxhrIkk/VVh-Kj12gBI/AAAAAAAAQbg/IvhGUWm0sOY/s640/DSC_0176.JPG" width="640" /></a><br />
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Wrap the steak in plastic foil, at least 6 layers - and the regular household kind will suffice. Heat the over to 60°C. Transfer to the oven and roast for around 2 hours.<br />
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<a href="http://1.bp.blogspot.com/-CpsNkcor70E/VVh-Mf-_srI/AAAAAAAAQbw/byIGSantW40/s1600/DSC_0255.JPG"><img border="0" height="427" src="https://1.bp.blogspot.com/-CpsNkcor70E/VVh-Mf-_srI/AAAAAAAAQbw/byIGSantW40/s640/DSC_0255.JPG" width="640" /></a><br />
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Remove the meat from the oven and let it rest for a few moments. Melt the butter in a pan, season the<br />
steak with salt and brown on the outside.<br />
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<a href="http://4.bp.blogspot.com/-KrDPF1eSWxo/VVh-MjtOR3I/AAAAAAAAQb0/ePEth3a-pTw/s1600/DSC_0268.JPG"><img border="0" height="423" src="https://4.bp.blogspot.com/-KrDPF1eSWxo/VVh-MjtOR3I/AAAAAAAAQb0/ePEth3a-pTw/s640/DSC_0268.JPG" width="640" /></a><br />
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Allow the steak to rest for 5 minutes before slicing it.<br />
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<a href="http://1.bp.blogspot.com/-w-o6Q-Xhx_k/VVh-LXoXWKI/AAAAAAAAQbo/mVhBwW0iASc/s1600/DSC_0213.JPG"><img border="0" height="427" src="https://1.bp.blogspot.com/-w-o6Q-Xhx_k/VVh-LXoXWKI/AAAAAAAAQbo/mVhBwW0iASc/s640/DSC_0213.JPG" width="640" /></a><br />
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Heat the cream in a small pot. Chop the cheese and add it to the warm cream.<br />
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<a href="http://1.bp.blogspot.com/-RUZerBBSTrI/VVh-L-7oLyI/AAAAAAAAQbs/dGjQ-sfx_ps/s1600/DSC_0216.JPG"><img border="0" height="427" src="https://1.bp.blogspot.com/-RUZerBBSTrI/VVh-L-7oLyI/AAAAAAAAQbs/dGjQ-sfx_ps/s640/DSC_0216.JPG" width="640" /></a><br />
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Melt and mix together on low heat. When the cheese is fully melted, grate the nutmeg into the sauce and season to taste.<br />
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<a href="http://3.bp.blogspot.com/-k3RwJq-6tSw/VVh8DgErPsI/AAAAAAAAQbU/bypWcbJrUbk/s1600/concha.png"><img border="0" height="200" src="https://3.bp.blogspot.com/-k3RwJq-6tSw/VVh8DgErPsI/AAAAAAAAQbU/bypWcbJrUbk/s200/concha.png" width="58" /></a><br />
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We had this vigorous Merlot wine with the food, 2012 Marques de Casa Concha Merlot from Chile. Pungent red wine, thick texture and juicy full bodied mouthfeel. Fruit forward - plums and ground spices. Delightful pour! <br />
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<a href="http://2.bp.blogspot.com/-CU6rcY7Lm7k/VVh-NMYw-AI/AAAAAAAAQb4/KcUBaRCXy3E/s1600/Screen%2BShot%2B2015-05-17%2Bat%2B13.40.05.png"><img border="0" height="445" src="https://2.bp.blogspot.com/-CU6rcY7Lm7k/VVh-NMYw-AI/AAAAAAAAQb4/KcUBaRCXy3E/s640/Screen%2BShot%2B2015-05-17%2Bat%2B13.40.05.png" width="640" /></a><br />
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If you are interested in exploring this cooking technique, I highly recommend the Sansaire immersion circulator. It's definitely worth it!<br />
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The feast continues!<br />
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Adornohttp://www.blogger.com/profile/15657089146266489647noreply@blogger.com5Brighton, The City of Brighton and Hove, UK50.822530000000008 -0.1371629999999868250.742308000000008 -0.29852449999998681 50.902752000000007 0.024198500000013168tag:blogger.com,1999:blog-5638284312925172581.post-11066104217185162852016-03-06T20:09:00.000+01:002016-03-06T20:09:07.785+01:00Invigorating Chili sin Carne with Nachos, Grated Cheese and Yellow Corn I was at a dinner party the other day with good friends and the menu consisted solely of veggie food. I was so impressed by one of the dishes that the host gave me the book in which she'd found the recipe:<i> Anna Jones: A Modern Way to Eat</i>. Highly recommended! Anyways, the following day I was browsing through the recipes in the book and a wonderful take on a chili <i>sin</i> carne, aptly titled <i>Proper Chili. </i>Can a veggie chili overshadow the meat-version? I asked myself ... hardly! There was of course only one way to find out. And I have to admit, this is one the greatest chilis I've ever tasted. I might a have adjustments to her recipe, for example, I had to alter the proportions of beans because I didn't have the amount called for. But that's way with recipes - they're constantly changing. And the result was lip-smacking amazing! It was so tasty that my wife applauded in sheer gastronomic delight! I instantly regretting telling her that the recipe was mostly stolen - the honor could have been all mine!<br />
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<a href="http://www.amazon.co.uk/gp/product/0007516703/ref=as_li_tl?ie=UTF8&camp=1634&creative=19450&creativeASIN=0007516703&linkCode=as2&tag=doctointhekit-21&linkId=AONPEHHPNUKCA5UM" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://ws-eu.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=0007516703&Format=_SL250_&ID=AsinImage&MarketPlace=GB&ServiceVersion=20070822&WS=1&tag=doctointhekit-21" /></a></div>
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<span style="font-size: large;">Invigorating Chili sin Carne with Nachos, Grated Cheese and Yellow Corn </span><br />
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<a href="http://1.bp.blogspot.com/-AxvUY7cfDTU/VMFiWtBIpsI/AAAAAAAAP7Q/sJinMuW6S64/s1600/DSC_0004.JPG"><img border="0" height="387" src="https://1.bp.blogspot.com/-AxvUY7cfDTU/VMFiWtBIpsI/AAAAAAAAP7Q/sJinMuW6S64/s640/DSC_0004.JPG" width="640" /></a><br />
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Ingredients: <br />
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8-10 servings.<br />
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1 red onion<br />
4 garlic cloves<br />
5 cm ginger<br />
1 red chili<br />
2 tsp chili powder<br />
2 tsp ground cumin<br />
1 tsp coriander<br />
1 cinnamon stick<br />
3 bay leaves<br />
1 tbsp chipotle puree<br />
2 cans canned tomatoes<br />
150 g Puy lentils<br />
150 g bulgur<br />
200 g quino tricolore (mixed)<br />
400 g mixed canned beans (e.g. kidney beans, brown beans and augnbaunir og brúnar baunir)<br />
1,5 l vegetable broth<br />
2 tsp cocoa powder<br />
Olive oil<br />
Salt and pepper<br />
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Sides:<br />
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Nachos (or tortillas)<br />
1 finely chopped chili<br />
Yellow corn<br />
Grated cheese<br />
Fresh coriander<br />
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<a href="http://3.bp.blogspot.com/-ZdSm74s-6hQ/VMFiWhJvqgI/AAAAAAAAP7U/dcU2aeUpHlA/s1600/DSC_0009.JPG"><img border="0" height="426" src="https://3.bp.blogspot.com/-ZdSm74s-6hQ/VMFiWhJvqgI/AAAAAAAAP7U/dcU2aeUpHlA/s640/DSC_0009.JPG" width="640" /></a><br />
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First step is to fry the onion, garlic, ginger and chili in hot oil until soft. Drop the cinnamon stick and the bay leaves in there also. Season with salt and pepper.<br />
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<a href="http://4.bp.blogspot.com/-MOE6UBlIlUQ/VMFiYbD13aI/AAAAAAAAP7g/zycEtot98CQ/s1600/DSC_0015.JPG"><img border="0" height="640" src="https://4.bp.blogspot.com/-MOE6UBlIlUQ/VMFiYbD13aI/AAAAAAAAP7g/zycEtot98CQ/s640/DSC_0015.JPG" width="426" /></a><br />
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Then introduce a bit of spice: Chili powder, ground cumin, ground coriander, chipotle puree, cacao powder. Stir well together and fry for a few minutes with the rest of the ingredients. Pour in the canned tomatoes and heat to a boil.<br />
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<a href="http://1.bp.blogspot.com/-tHgFw0XnAOA/VMFiXdsBWeI/AAAAAAAAP8U/zOK-26LR3lE/s1600/DSC_0012.JPG"><img border="0" height="426" src="https://1.bp.blogspot.com/-tHgFw0XnAOA/VMFiXdsBWeI/AAAAAAAAP8U/zOK-26LR3lE/s640/DSC_0012.JPG" width="640" /></a><br />
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Add the lentils - they need about 30 minutes of cooking.<br />
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<a href="http://4.bp.blogspot.com/-S6rjx7zV_9c/VMFiX9057eI/AAAAAAAAP7c/xcNeRulteRw/s1600/DSC_0013.JPG"><img border="0" height="426" src="https://4.bp.blogspot.com/-S6rjx7zV_9c/VMFiX9057eI/AAAAAAAAP7c/xcNeRulteRw/s640/DSC_0013.JPG" width="640" /></a><br />
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Then the bulgur and quinoa.<br />
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<a href="http://1.bp.blogspot.com/-QjErNWhzMuw/VMFiZiFrW8I/AAAAAAAAP7s/5T6hB0yPdtQ/s1600/DSC_0021.JPG"><img border="0" height="426" src="https://1.bp.blogspot.com/-QjErNWhzMuw/VMFiZiFrW8I/AAAAAAAAP7s/5T6hB0yPdtQ/s640/DSC_0021.JPG" width="640" /></a><br />
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When 10 minutes remain, rinse the beans and mix into the stew.<br />
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<a href="http://2.bp.blogspot.com/-45G34AptY14/VMFiZwjtX1I/AAAAAAAAP7w/K2Qe2WPj0BU/s1600/DSC_0029.JPG"><img border="0" height="426" src="https://2.bp.blogspot.com/-45G34AptY14/VMFiZwjtX1I/AAAAAAAAP7w/K2Qe2WPj0BU/s640/DSC_0029.JPG" width="640" /></a><br />
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In total the stew requires around 35-45 minutes of cooking.<br />
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<a href="http://2.bp.blogspot.com/-TI8R6KeBANw/VMFlZb56zGI/AAAAAAAAP8g/UPcNuzTMYmc/s1600/rosemount.png"><img border="0" src="https://2.bp.blogspot.com/-TI8R6KeBANw/VMFlZb56zGI/AAAAAAAAP8g/UPcNuzTMYmc/s1600/rosemount.png" /></a><br />
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We enjoyed 2013 Rosemount Shiraz with the food. This is an Australian red wine characterized by a robust bouquet of berries, confident enough to pair with such a pungent stew!<br />
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<a href="http://1.bp.blogspot.com/-nNBLInGwe_0/VMFiahLO9oI/AAAAAAAAP78/oRUL5qmdWT4/s1600/DSC_0056.JPG"><img border="0" height="426" src="https://1.bp.blogspot.com/-nNBLInGwe_0/VMFiahLO9oI/AAAAAAAAP78/oRUL5qmdWT4/s640/DSC_0056.JPG" width="640" /></a><br />
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Arrange the ingredients together for a beautiful presentation: Nachos, chili, cheese, fresh chili, fresh coriander. And of course, enjoy!<br />
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The vegetarian feast never ends!<br />
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<br />Adornohttp://www.blogger.com/profile/15657089146266489647noreply@blogger.com1Brighton, The City of Brighton and Hove, UK50.822530000000008 -0.1371629999999868250.742308000000008 -0.29852449999998681 50.902752000000007 0.024198500000013168tag:blogger.com,1999:blog-5638284312925172581.post-64941361135526365942016-03-01T14:18:00.001+01:002016-03-01T14:18:23.166+01:00Chicken Kiev with Parsley Infused Potato Mash and Mixed Tomatoes <br /><div>
<a href="http://2.bp.blogspot.com/-8vt78VUX-2c/VDrPdjqVsaI/AAAAAAAAPTQ/tPwkgSgbwFc/s1600/DSC_0087.JPG"><img border="0" height="427" src="https://2.bp.blogspot.com/-8vt78VUX-2c/VDrPdjqVsaI/AAAAAAAAPTQ/tPwkgSgbwFc/s640/DSC_0087.JPG" width="640" /></a><br />
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Even though the dish is called Chicken Kiev, it probably originates in France. The dish most likely draws its influence from the famous Cordon bleu, where meat (commonly veal) is woven around cheese and ham and then rolled in breadcrumbs and pan-fried. The Russian elite hired French chefs and sent Russian chefs to study the fine art of French cuisine and so the recipe eventually found its way to Russia.</div>
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Chicken Kiev differs from Cordon bleu in that it uses chicken (which explains the name) and the chicken is filled with garlic butter before it is rolled in the breadcrumbs. Chicken Kiev was extremely popular in restaurants during the 70's, however, its fate was sealed when Marks and Spencer began mass-producing the dish for their chain of stores. With that, Chicken Kiev mania died out and was soon forgotten. <br />
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Maybe it's time to bring Chicken Kiev back - it cannot be anything else than delicious. Chicken breasts filled with garlic butter, I mean, how can this fail?! It's going to be awesome.<br />
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<span style="font-size: large;">Chicken Kiev with Parsley Infused Potato Mash and Mixed Tomatoes </span><br />
6 Servings<br />
<br />
<br />
6 chicken breasts<br />
100 g butter<br />
2 tbsp parsley<br />
1/2 red chili<br />
4 cloves garlic<br />
Salt and pepper<br />
<br />
<br />
Flour<br />
3 egg<br />
Breadcrumbs<br />
Garlic salt and pepper<br />
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1 kg potatoes<br />
75 g butter<br />
3 tbsp garlic oil<br />
Handful parsley<br />
75 ml milk<br />
Salt and pepper<br />
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<a href="http://1.bp.blogspot.com/-nPlXkFgY3S8/VDrPlIdu3rI/AAAAAAAAPVA/-OVDJegXSC4/s1600/DSC_0092.JPG"><img border="0" height="427" src="https://1.bp.blogspot.com/-nPlXkFgY3S8/VDrPlIdu3rI/AAAAAAAAPVA/-OVDJegXSC4/s640/DSC_0092.JPG" width="640" /></a><br />
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Begin by preparing the garlic butter. Mix the garlic, parsley, chili, salt and pepper with the soft butter.<br />
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<a href="http://1.bp.blogspot.com/-214lJC_UG0U/VDrPd2E50II/AAAAAAAAPTU/lMPC0SRlfCg/s1600/DSC_0096.JPG"><img border="0" height="427" src="https://1.bp.blogspot.com/-214lJC_UG0U/VDrPd2E50II/AAAAAAAAPTU/lMPC0SRlfCg/s640/DSC_0096.JPG" width="640" /></a><br />
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Roll the butter in aluminum foil.<br />
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<a href="http://2.bp.blogspot.com/-LVfBS_TAKtU/VDrPeVh3WHI/AAAAAAAAPTY/r4TuOw90GK4/s1600/DSC_0099.JPG"><img border="0" height="427" src="https://2.bp.blogspot.com/-LVfBS_TAKtU/VDrPeVh3WHI/AAAAAAAAPTY/r4TuOw90GK4/s640/DSC_0099.JPG" width="640" /></a><br />
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Roll the butter into a caramel shape, twist the ends and place in the freezer for half an hour.<br />
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<a href="http://2.bp.blogspot.com/-Be764yPce0g/VDrPeoblsgI/AAAAAAAAPTc/QOSKe0VqiXo/s1600/DSC_0153.JPG"><img border="0" height="427" src="https://2.bp.blogspot.com/-Be764yPce0g/VDrPeoblsgI/AAAAAAAAPTc/QOSKe0VqiXo/s640/DSC_0153.JPG" width="640" /></a><br />
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Cut a small pocket into the thickest part of the chicken breasts.</div>
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<a href="http://2.bp.blogspot.com/-4BNup4NIh2M/VDrPe-SzNLI/AAAAAAAAPTg/zUwJeytqRqc/s1600/DSC_0155.JPG"><img border="0" height="427" src="https://2.bp.blogspot.com/-4BNup4NIh2M/VDrPe-SzNLI/AAAAAAAAPTg/zUwJeytqRqc/s640/DSC_0155.JPG" width="640" /></a><br />
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Stuff a plump knob of butter into the pocket.<br />
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<a href="http://3.bp.blogspot.com/-H-wV-C0uAWk/VDrPfFrjVRI/AAAAAAAAPTk/22Vx4rhm4b4/s1600/DSC_0159.JPG"><img border="0" height="427" src="https://3.bp.blogspot.com/-H-wV-C0uAWk/VDrPfFrjVRI/AAAAAAAAPTk/22Vx4rhm4b4/s640/DSC_0159.JPG" width="640" /></a><br />
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Then fold the the upper layer of the breast over the pocket.<br />
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<a href="http://4.bp.blogspot.com/-sdkjALsLp4k/VDrPfmQlyWI/AAAAAAAAPT0/Ns3LBYRMqjQ/s1600/DSC_0164.JPG"><img border="0" height="427" src="https://4.bp.blogspot.com/-sdkjALsLp4k/VDrPfmQlyWI/AAAAAAAAPT0/Ns3LBYRMqjQ/s640/DSC_0164.JPG" width="640" /></a><br />
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Roll the chicken breast in flavored flour, brush off the excess flour and dip into the eggs. </div>
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<a href="http://4.bp.blogspot.com/-i9jVxnfl29I/VDrPf1KsNaI/AAAAAAAAPTs/fp2lwc7Q8GI/s1600/DSC_0171.JPG"><img border="0" height="427" src="https://4.bp.blogspot.com/-i9jVxnfl29I/VDrPf1KsNaI/AAAAAAAAPTs/fp2lwc7Q8GI/s640/DSC_0171.JPG" width="640" /></a><br />
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Roll the breast in the breadcrumbs and make sure they're evenly coated in crunch. <br />
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<a href="http://3.bp.blogspot.com/-4PubCZAnx6o/VDrPg5UTJPI/AAAAAAAAPUE/-6bcQVMhg0Y/s1600/DSC_0175.JPG"><img border="0" height="427" src="https://3.bp.blogspot.com/-4PubCZAnx6o/VDrPg5UTJPI/AAAAAAAAPUE/-6bcQVMhg0Y/s640/DSC_0175.JPG" width="640" /></a><br />
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Easy - right?<br />
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<a href="http://4.bp.blogspot.com/-qT2D_O3QfQc/VDrPgx8whAI/AAAAAAAAPT8/vBPI1wmSTEY/s1600/DSC_0186.JPG"><img border="0" height="427" src="https://4.bp.blogspot.com/-qT2D_O3QfQc/VDrPgx8whAI/AAAAAAAAPT8/vBPI1wmSTEY/s640/DSC_0186.JPG" width="640" /></a><br />
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Heat the oil in a pan to 150°C. Fry the chicken breasts for two minutes on each side. You need quite a bit of oil because you need to partially deep-fry the chicken breasts (2 cm is a good rule of thumb).<br />
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<a href="http://1.bp.blogspot.com/-1FAFDz_FGbs/VDrPhrhgrSI/AAAAAAAAPUI/wp0CAQdh9VI/s1600/DSC_0191.JPG"><img border="0" height="427" src="https://1.bp.blogspot.com/-1FAFDz_FGbs/VDrPhrhgrSI/AAAAAAAAPUI/wp0CAQdh9VI/s640/DSC_0191.JPG" width="640" /></a><br />
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Heat the oven to 180°C. Put the breasts into an ovenproof dish and bake for 10-12 minutes.<br />
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<a href="http://1.bp.blogspot.com/-mo40DtzBFeM/VDrPh7griAI/AAAAAAAAPUM/l6aLEXvdwMU/s1600/DSC_0207.JPG"><img border="0" height="427" src="https://1.bp.blogspot.com/-mo40DtzBFeM/VDrPh7griAI/AAAAAAAAPUM/l6aLEXvdwMU/s640/DSC_0207.JPG" width="640" /></a><br />
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Peel and boil the potatoes in salted water. When the potatoes are cooked, pour the water away and mash, adding the butter, garlic oil, milk, parsley, salt and pepper as you go along.<br />
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<a href="http://3.bp.blogspot.com/-B8oXO8Tgmd4/VDrPiuKLrRI/AAAAAAAAPUU/5tJj9wcDUYc/s1600/DSC_0212.JPG"><img border="0" height="427" src="https://3.bp.blogspot.com/-B8oXO8Tgmd4/VDrPiuKLrRI/AAAAAAAAPUU/5tJj9wcDUYc/s640/DSC_0212.JPG" width="640" /></a><br />
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Garnish with a bit of fresh parsley.<br />
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<a href="http://3.bp.blogspot.com/-_nk3_cDahh8/VDrPiVk5PII/AAAAAAAAPUQ/HlQSW1G3At0/s1600/DSC_0210.JPG"><img border="0" height="640" src="https://3.bp.blogspot.com/-_nk3_cDahh8/VDrPiVk5PII/AAAAAAAAPUQ/HlQSW1G3At0/s640/DSC_0210.JPG" width="427" /></a><br />
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We drank this 2009 Baron de Ley Reserva with the food. The wine comes from Spain is made from 100% tempranillo grapes. Fantastic and balanced red wine delivering a long and soft aftertaste. </div>
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<a href="http://2.bp.blogspot.com/-SBcwxgq0kIM/VDrPi3GIEPI/AAAAAAAAPUY/1QdHpzHs4fg/s1600/DSC_0218.JPG"><img border="0" height="427" src="https://2.bp.blogspot.com/-SBcwxgq0kIM/VDrPi3GIEPI/AAAAAAAAPUY/1QdHpzHs4fg/s640/DSC_0218.JPG" width="640" /></a><br />
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Looks delicious! The chicken wonderfully tender.<br />
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<a href="http://2.bp.blogspot.com/-FWvZ09DLXI8/VDrPjAJEOgI/AAAAAAAAPUc/UWqJ_1n_NCQ/s1600/DSC_0253.JPG"><img border="0" height="427" src="https://2.bp.blogspot.com/-FWvZ09DLXI8/VDrPjAJEOgI/AAAAAAAAPUc/UWqJ_1n_NCQ/s640/DSC_0253.JPG" width="640" /></a><br />
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Arrange on the plate - mashed potatoes, chicken breast and mixed tomatoes. An absolute feast!<br />
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The never-ending feast!</div>
Adornohttp://www.blogger.com/profile/15657089146266489647noreply@blogger.com7Brighton, The City of Brighton and Hove, UK50.822530000000008 -0.1371629999999868250.742308000000008 -0.29852449999998681 50.902752000000007 0.024198500000013168tag:blogger.com,1999:blog-5638284312925172581.post-67246942304173205042015-11-30T13:31:00.002+01:002015-11-30T14:39:19.913+01:00Stuffed Lamb Shoulder Sous-vide with Gratin, Rustic Gravy and PeasI found lamb shoulder in my freezer the other day (yes, it's a crowded place) so I decided to treat myself with a proper nostalgic feast - few things in this world are as tasty as Icelandic lamb - and I concluded that sous-vide would be the cooking method of choice, in order to do the lamb the honor it deserves. Sous-vide cooking is an exotic concept to many people but I wholeheartedly encourage everyone to give it a shot. In contrast to a common misconception, this cooking method doesn't necessarily require any complicated gadgets or industrial kitchen equipment.<br />
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Of course, the process is made easier if you have a vacuum packing machine or an immersion circulator, but you can achieve the same results using zip-lock plastic bags, meat thermometer and a sturdy pot in which you can maintain a steady cooking temperature. What matters most is to make sure that same internal temperature is maintained throughout the cooking procedure. <br />
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<span style="font-size: large;">Stuffed Lamb Shoulder Sous-vide with Gratin, Rustic Gravy and Peas</span><br />
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<a href="http://3.bp.blogspot.com/---7CNdCLTBM/VNEbCTf0oSI/AAAAAAAAQAY/hTVdl_A0gBk/s1600/DSC_0094.JPG"><img border="0" height="398" src="http://3.bp.blogspot.com/---7CNdCLTBM/VNEbCTf0oSI/AAAAAAAAQAY/hTVdl_A0gBk/s640/DSC_0094.JPG" width="640" /></a><br />
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I decided to bone the lamb shoulder, which is relatively straight forward. You can of course ask your butcher to bone it for you, and he/she will happily comply.<br />
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Ingredients<br />
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1 lamb shoulder<br />
3 tbsp extra virgin olive oil<br />
Handful of blueberries<br />
50 g blue cheese<br />
Fresh thyme<br />
Salt and pepper<br />
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Start by boning the lamb shoulder. You don't have to feel daunted by the process - the only thing you need is a sharp knife, and concentration.<br />
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<a href="http://1.bp.blogspot.com/-tme-fj4ZTmE/VNEbCcux76I/AAAAAAAAQAU/gCDNionsZdw/s1600/DSC_0097-001.JPG"><img border="0" height="426" src="http://1.bp.blogspot.com/-tme-fj4ZTmE/VNEbCcux76I/AAAAAAAAQAU/gCDNionsZdw/s640/DSC_0097-001.JPG" width="640" /></a><br />
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Place the lamb shoulder on a cutting board with back side facing down. The fillets have sometimes been removed, but they're in their place on all proper lamb shoulder cuts!<br />
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<a href="http://2.bp.blogspot.com/-PDrvioTHDLo/VNEbDubYD5I/AAAAAAAAQBM/2TazU8ZUAZw/s1600/DSC_0099.JPG"><img border="0" height="426" src="http://2.bp.blogspot.com/-PDrvioTHDLo/VNEbDubYD5I/AAAAAAAAQBM/2TazU8ZUAZw/s640/DSC_0099.JPG" width="640" /></a><br />
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Remove the fillets by carefully sliding the knife along the bone. Set to the side.<br />
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<a href="http://2.bp.blogspot.com/-tzVG5Wh44lA/VNEbDy5xAlI/AAAAAAAAQAs/y7FmvmBJy-I/s1600/DSC_0105.JPG"><img border="0" height="426" src="http://2.bp.blogspot.com/-tzVG5Wh44lA/VNEbDy5xAlI/AAAAAAAAQAs/y7FmvmBJy-I/s640/DSC_0105.JPG" width="640" /></a><br />
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Turn the shoulder over. Slide the knife along the blade bone, following the ridges and down towards the opposite end of the blade. When you arrive at the spinal column, cut along the ribs.<br />
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<a href="http://4.bp.blogspot.com/-yZScq79Imkg/VNEbEYJGHlI/AAAAAAAAQAw/qEOGn0aINMA/s1600/DSC_0107.JPG"><img border="0" height="640" src="http://4.bp.blogspot.com/-yZScq79Imkg/VNEbEYJGHlI/AAAAAAAAQAw/qEOGn0aINMA/s640/DSC_0107.JPG" width="426" /></a><br />
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Fold open the shoulder and cut the meat away from the blade bone along the spinal column. Be careful not to puncture the skin. When you have removed the meat from the bone on each side it will hang from the ligament, which is then easily cut away by following the ridges with the knife.<br />
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<a href="http://3.bp.blogspot.com/-Je4nlHVz5SU/VNEbE9BRAHI/AAAAAAAAQA4/62Be0PmIagI/s1600/DSC_0108.JPG"><img border="0" height="253" src="http://3.bp.blogspot.com/-Je4nlHVz5SU/VNEbE9BRAHI/AAAAAAAAQA4/62Be0PmIagI/s640/DSC_0108.JPG" width="640" /></a><br />
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The shoulder has been separated into four parts. Two fillets, the bones and boned meat. The bones will of course be used for broth!<br />
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<a href="http://2.bp.blogspot.com/-0MPdO0eTBAs/VNEbHHodlYI/AAAAAAAAQBk/bpCrOoVhq9I/s1600/DSC_0119.JPG"><img border="0" height="426" src="http://2.bp.blogspot.com/-0MPdO0eTBAs/VNEbHHodlYI/AAAAAAAAQBk/bpCrOoVhq9I/s640/DSC_0119.JPG" width="640" /></a><br />
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Now to the cooking! You can fill the shoulder with anything that you desire. Personally I love the combination of blueberries and blue cheese, to which I added a pinch of thyme. I should have used the native Icelandic arctic thyme but it was in short supply unfortunately. Season with only pepper, leave the salt until the lamb is cooked. Place the fillets into the middle and roll up the shoulder.<br />
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<a href="http://3.bp.blogspot.com/--RZlukQVVPI/VNEbGXUMAMI/AAAAAAAAQBU/0ZoDA3MIvpg/s1600/DSC_0126.JPG"><img border="0" height="640" src="http://3.bp.blogspot.com/--RZlukQVVPI/VNEbGXUMAMI/AAAAAAAAQBU/0ZoDA3MIvpg/s640/DSC_0126.JPG" width="545" /></a><br />
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I've tried to teach myself how to make a 'butcher's knot' but I can't pull it off. It's clear that I would've never made it as a surgeon!<br />
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<a href="http://2.bp.blogspot.com/-AzGEP5n8K28/VNEbGmNAw_I/AAAAAAAAQBc/u7zlYZ6V6gY/s1600/DSC_0130.JPG"><img border="0" height="426" src="http://2.bp.blogspot.com/-AzGEP5n8K28/VNEbGmNAw_I/AAAAAAAAQBc/u7zlYZ6V6gY/s640/DSC_0130.JPG" width="640" /></a><br />
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Then cut the shoulder in two and put both parts into a vacuum bag. Pour a bit of oil in the bag along with some pepper and a few leaves of thyme before sealing.<br />
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<a href="http://3.bp.blogspot.com/-5gmCAK1Jy2g/VNEbHMoHByI/AAAAAAAAQC0/I09omHHvxyM/s1600/DSC_0133.JPG"><img border="0" height="426" src="http://3.bp.blogspot.com/-5gmCAK1Jy2g/VNEbHMoHByI/AAAAAAAAQC0/I09omHHvxyM/s640/DSC_0133.JPG" width="640" /></a><br />
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Place the bag into the water and set the temperature to 65°C. Let it rest in the pot for the next 6 hours - in hindsight 3-4 hours would have been plenty.<br />
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<a href="http://3.bp.blogspot.com/-31xCpE9fDqo/VNEbHiWbm3I/AAAAAAAAQBs/GHgj5AbP4vg/s1600/DSC_0135.JPG"><img border="0" height="426" src="http://3.bp.blogspot.com/-31xCpE9fDqo/VNEbHiWbm3I/AAAAAAAAQBs/GHgj5AbP4vg/s640/DSC_0135.JPG" width="640" /></a><br />
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Cut the remaining meat-covered bones into smaller pieces and brown in the oven. Then transfer to a pot and cook up a pungent broth using for example garlic, onion, carrots, celery, bay leaves, white wine and water. Start with around 4 l of liquid and reduce it to 700 ml. <br />
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<a href="http://3.bp.blogspot.com/-c9GhbvoK_d0/VNEbIFDmECI/AAAAAAAAQBw/THo4NJGDr1Y/s1600/DSC_0141.JPG"><img border="0" height="426" src="http://3.bp.blogspot.com/-c9GhbvoK_d0/VNEbIFDmECI/AAAAAAAAQBw/THo4NJGDr1Y/s640/DSC_0141.JPG" width="640" /></a><br />
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Take a glass of wine, sit down and relax and enjoy the atmosphere while the meat cooks away.<br />
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<a href="http://1.bp.blogspot.com/-I_8ktVFIook/VNEbI2oN6jI/AAAAAAAAQCA/uc5pCwqPdEg/s1600/DSC_0163.JPG"><img border="0" height="426" src="http://1.bp.blogspot.com/-I_8ktVFIook/VNEbI2oN6jI/AAAAAAAAQCA/uc5pCwqPdEg/s640/DSC_0163.JPG" width="640" /></a><br />
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Prepare roux in a pot. Use a sieve to clear the broth and then pour it in with the roux. Season with salt and pepper. Proper broth doesn't require anything more fancy than this!<br />
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<a href="http://1.bp.blogspot.com/-xLH_C-mA5SU/VNEbJV76fiI/AAAAAAAAQCU/z4vX43d79xQ/s1600/DSC_0169.JPG"><img border="0" height="426" src="http://1.bp.blogspot.com/-xLH_C-mA5SU/VNEbJV76fiI/AAAAAAAAQCU/z4vX43d79xQ/s640/DSC_0169.JPG" width="640" /></a><br />
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When the shoulder is done, melt butter on a pan and brown the meat.<br />
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<a href="http://3.bp.blogspot.com/-Y40gMktxXMo/VNEbKfjW6oI/AAAAAAAAQCc/94xPHBpzyfg/s1600/DSC_0187.JPG"><img border="0" height="640" src="http://3.bp.blogspot.com/-Y40gMktxXMo/VNEbKfjW6oI/AAAAAAAAQCc/94xPHBpzyfg/s640/DSC_0187.JPG" width="628" /></a><br />
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Allow the meat to rest for a few moments before you slice it.<br />
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<a href="http://1.bp.blogspot.com/-tulqmcXsyno/VNEbK2BUJDI/AAAAAAAAQCk/TwXzerSwzKc/s1600/DSC_0195.JPG"><img border="0" height="426" src="http://1.bp.blogspot.com/-tulqmcXsyno/VNEbK2BUJDI/AAAAAAAAQCk/TwXzerSwzKc/s640/DSC_0195.JPG" width="640" /></a><br />
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Serve with potato gratin (see here), simple salad and peas, and last but not least, a lovely drizzle of gravy!<br />
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<a href="http://4.bp.blogspot.com/-qLccfw73Qmc/UGF7rRE29yI/AAAAAAAABW0/Gw2xjDmLwg4/s1600/Monti+Garbi.png"><img border="0" src="http://4.bp.blogspot.com/-qLccfw73Qmc/UGF7rRE29yI/AAAAAAAABW0/Gw2xjDmLwg4/s1600/Monti+Garbi.png" /></a><br />
Monti Garbi Ripasso<br />
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We had some 2011 Tenuta Sant'Antonio Monti Garbi Ripasso with the food. I quite like this red wine but I haven't tried it for a long time. The wine traces its roots to regions outside Venice and is made from a blend of three grape varieties where the Corvína grape plays the central role. The wine is thick in the glass, deep dark color, with a rich berry aroma and a dominant aftertaste. I highly recommend this red wine!<br />
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The feast never ends!Adornohttp://www.blogger.com/profile/15657089146266489647noreply@blogger.com10Brighton, The City of Brighton and Hove, UK50.822530000000008 -0.1371629999999868250.742308000000008 -0.29852449999998681 50.902752000000007 0.024198500000013168tag:blogger.com,1999:blog-5638284312925172581.post-21331710842902095842015-11-07T18:24:00.001+01:002015-11-07T20:52:31.258+01:00Moroccan Chicken Tagine with Preserved Lemons, Black Olives and ZucchiniThis is one of my favorite recipes from my cookbooks (published in Icelandic). The dish oozes with exotic umami flavors that one doesn't encounter often in traditional European cuisine, even though it hails from a not-so-distant part of the world. For a long while, I've been intrigued by North-African cooking, especially Moroccan food. And my interest in the country's cuisine was bolstered even further when I got to know my Moroccan neighbor, and her wonderful cooking!<br />
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In the summer of 2010, I traveled with my family to France in a camper and explored the regions of Champagne, Burgundy and Alsace. In one of the many markets we visited I happened upon a colorful Moroccan tagine, and I just had to bring it home with me. A tagine is a special earthenware pot typically used in North-Africa to cook dishes which carry the same name. Tagines have a thick base, with a characteristic dome-shaped lid, which is designed to collect steam and then return it to the bottom of the pot. Cooking with a tagine is a bit special: The ingredients are arranged in the pot in layers, the lid placed on top and then transferred to the stove on low heat. The dish is usually slow-cooked for 2 hours, sometimes longer.<br />
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This chicken tagine was a collaborative effort between my brother and I. I wanted to use preserved lemons together with tomatoes, zucchini and ground cumin but my brother suggested using chicken broth and olives instead and skip the tomatoes. As I deliberated on the options I saw the aforesaid Moroccan neighbor walk past the window, so I hurried outside and asked her advice regarding the recipe. She gave us a green light but noted that ground cumin is rarely used in chicken tagines, so we decided to skip that also. And the dish turned out great - through the joint effort of many!<br />
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If you don't have the specific tagine pot, a regular pot will also do the trick.<br />
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<span style="font-size: large;">Moroccan Chicken Tagine with Preserved Lemons, Black Olives and Zucchini</span></div>
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<div>
4-6 servings </div>
<div>
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16 chicken drumsticks<br />
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1 preserved lemon<br />
700 ml chicken broth<br />
50 g butter<br />
1 yellow onion<br />
4 garlic cloves<br />
1 tsp ground ginger<br />
1 tsp paprika<br />
1 tsp ground turmeric<br />
1 tsp ground coriander<br />
1 tsp sea salt<br />
1 tsp freshly ground pepper<br />
3 tbsp olive oil<br />
1 zucchini<br />
30 kalamata-olives<br />
Handful of fresh mint<br />
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<a href="http://4.bp.blogspot.com/-LGlbJDxw1Xk/VIqoq6K6l3I/AAAAAAAAPnA/-Do0juhmxe4/s1600/DSC_0002.JPG"><img border="0" height="426" src="http://4.bp.blogspot.com/-LGlbJDxw1Xk/VIqoq6K6l3I/AAAAAAAAPnA/-Do0juhmxe4/s640/DSC_0002.JPG" width="640" /></a><br />
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Cut away the cartilage and discard.<br />
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<a href="http://1.bp.blogspot.com/-VvqmCZ5Mbz0/VIqoqwQfteI/AAAAAAAAPm4/u6lXAlsNyjM/s1600/DSC_0017.JPG"><img border="0" height="386" src="http://1.bp.blogspot.com/-VvqmCZ5Mbz0/VIqoqwQfteI/AAAAAAAAPm4/u6lXAlsNyjM/s640/DSC_0017.JPG" width="640" /></a><br />
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The benefit of removing the cartilage is that the skin retracts from the bone which makes the drumstick easier to hold. And of course, I looks much tastier that way!<br />
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<a href="http://1.bp.blogspot.com/-YybfQbvksTY/VIqos9MZc0I/AAAAAAAAPnc/EJ8ChZH4-ok/s1600/DSC_0041.JPG"><img border="0" height="426" src="http://1.bp.blogspot.com/-YybfQbvksTY/VIqos9MZc0I/AAAAAAAAPnc/EJ8ChZH4-ok/s640/DSC_0041.JPG" width="640" /></a><br />
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Place the drumsticks in a bowl along with the olive oil, turmeric, ginger, paprika and coriander. Mix well together and season with salt and pepper. Transfer to the fridge and marinate for at least 1-2 hours, but preferably overnight if you have the time.<br />
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<a href="http://4.bp.blogspot.com/-3qqhj1RaUss/VIqorhAge_I/AAAAAAAAPnE/Q4YaJuAX7Go/s1600/DSC_0030.JPG"><img border="0" height="426" src="http://4.bp.blogspot.com/-3qqhj1RaUss/VIqorhAge_I/AAAAAAAAPnE/Q4YaJuAX7Go/s640/DSC_0030.JPG" width="640" /></a><br />
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Chop onion and garlic and fry in the butter until the onion is soft and glistening. Season generously. Then place the drumsticks on top followed by the chicken broth.<br />
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<a href="http://4.bp.blogspot.com/-xstPItP-vss/VIqosb4ZB8I/AAAAAAAAPnQ/SoEof6x5LxQ/s1600/DSC_0034.JPG"><img border="0" height="426" src="http://4.bp.blogspot.com/-xstPItP-vss/VIqosb4ZB8I/AAAAAAAAPnQ/SoEof6x5LxQ/s640/DSC_0034.JPG" width="640" /></a><br />
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Cut the preserved lemons into wedges and arrange them around the chicken. Cut the zucchini into thick slices and add to the tagine along with the kalamata-olives. Scatter a few mint leaves over and season with salt and pepper. Finally, place the lid over, bring to a boil and allow to simmer for 1-2 hours on low heat.<br />
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<a href="http://1.bp.blogspot.com/-z22u_ZIrX2M/VIqotzvBKOI/AAAAAAAAPno/1Ux30ad0Bu8/s1600/DSC_0087.JPG"><img border="0" height="426" src="http://1.bp.blogspot.com/-z22u_ZIrX2M/VIqotzvBKOI/AAAAAAAAPno/1Ux30ad0Bu8/s640/DSC_0087.JPG" width="640" /></a><br />
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Garnish with fresh mint before serving. There you go, a colorful and robust chicken tagine!<br />
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The feast never ends!<br />
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Adornohttp://www.blogger.com/profile/15657089146266489647noreply@blogger.com1Brighton, The City of Brighton and Hove, UK50.822530000000008 -0.1371629999999868250.742308000000008 -0.29852449999998681 50.902752000000007 0.024198500000013168tag:blogger.com,1999:blog-5638284312925172581.post-42142111797325882015-10-13T13:48:00.001+02:002015-10-14T17:40:11.882+02:00Savory Waffles with Cheddar and Serrano Ham<div>
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<a href="http://1.bp.blogspot.com/-Ue1cFoPGp10/VPSipqfm-DI/AAAAAAAAQIA/_xxX5eaioDE/s1600/Screen%2BShot%2B2015-03-02%2Bat%2B18.47.03.png"><img border="0" src="http://1.bp.blogspot.com/-Ue1cFoPGp10/VPSipqfm-DI/AAAAAAAAQIA/_xxX5eaioDE/s1600/Screen%2BShot%2B2015-03-02%2Bat%2B18.47.03.png" /></a><br />
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Waffles are ancient. Archaeologists have discovered waffle irons in Europe that date back to the middles ages. Most of these were owned by the church and used to make communion wafers. It wasn't until in the 15th century that people began to exchange waffle recipes resembling the modern version, with the first one emerging in Paris. The practice of waffle-making spread quickly around Europe but was probably nowhere embraced as fervently as in Belgium. Most of the commonplace waffle irons that we're used to are adorned in Belgian patterns, stemming from the 17th century.<br />
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Most of you are familiar with waffles as a sweet afternoon snack served with cream and jam. However, you can turn that on it's head and make a savory version - why not!? This recipe is considerably different form those that we're used to. Anyways, these waffles are very tasty and particularly suited as lunch on an easy weekend afternoon!<br />
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<span style="font-size: large;">Savory Waffles with Cheddar and Serrano Ham</span><br />
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<a href="http://4.bp.blogspot.com/-GouzldlEKgA/VPSiph1gRxI/AAAAAAAAQH8/Eb44PNynVa4/s1600/Screen%2BShot%2B2015-03-02%2Bat%2B18.47.18.png"><img border="0" height="640" src="http://4.bp.blogspot.com/-GouzldlEKgA/VPSiph1gRxI/AAAAAAAAQH8/Eb44PNynVa4/s640/Screen%2BShot%2B2015-03-02%2Bat%2B18.47.18.png" width="480" /></a><br />
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<br />
Makes 12-15 waffles<br />
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For the waffle dough:<br />
<br />
2 cups flour<br />
2 egg <br />
1/2 tsp salt <br />
1 tsp baking powder<br />
1 3/4 cups milk<br />
Garlic oil<br />
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For each waffle:<br />
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Grated cheese (e.g. cheddar) <br />
1 slice of serrano or parma ham<br />
1 tsp garlic oil<br />
Parsley for garnish<br />
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<a href="http://4.bp.blogspot.com/-0Ib-t_DPArQ/VPSiqKN8OKI/AAAAAAAAQI0/sq4td48jD2c/s1600/Screen%2BShot%2B2015-03-02%2Bat%2B18.47.57.png"><img border="0" height="640" src="http://4.bp.blogspot.com/-0Ib-t_DPArQ/VPSiqKN8OKI/AAAAAAAAQI0/sq4td48jD2c/s640/Screen%2BShot%2B2015-03-02%2Bat%2B18.47.57.png" width="430" /></a><br />
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In a bowl, mix together the dry ingredients and then add the eggs and milk.<br />
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<a href="http://3.bp.blogspot.com/-xi_bAUrn1hs/VPSirRePy0I/AAAAAAAAQIU/BaxBtqgI3iw/s1600/Screen%2BShot%2B2015-03-02%2Bat%2B18.48.19.png"><img border="0" height="640" src="http://3.bp.blogspot.com/-xi_bAUrn1hs/VPSirRePy0I/AAAAAAAAQIU/BaxBtqgI3iw/s640/Screen%2BShot%2B2015-03-02%2Bat%2B18.48.19.png" width="515" /></a></div>
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Heat the waffle iron and brush it with garlic oil.</div>
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<a href="http://1.bp.blogspot.com/-3Bw50ZgGvTU/VPSirrWk5kI/AAAAAAAAQIY/bK3y5aH88xs/s1600/Screen%2BShot%2B2015-03-02%2Bat%2B18.48.36.png"><img border="0" height="640" src="http://1.bp.blogspot.com/-3Bw50ZgGvTU/VPSirrWk5kI/AAAAAAAAQIY/bK3y5aH88xs/s640/Screen%2BShot%2B2015-03-02%2Bat%2B18.48.36.png" width="507" /></a><br />
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Pour enough dough for one waffle in a separate bowl and add the ham and the cheese. Bake the waffle. When ready, transfer the waffle to a plate and garnish with more ham and cheese and fresh parsley. Drizzle over a bit of extra garlic oil.<br />
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<a href="http://1.bp.blogspot.com/-PHpcUHMC6DI/VPSisdJi4GI/AAAAAAAAQIg/DijWHkuIyjw/s1600/Screen%2BShot%2B2015-03-02%2Bat%2B18.49.00.png"><img border="0" height="384" src="http://1.bp.blogspot.com/-PHpcUHMC6DI/VPSisdJi4GI/AAAAAAAAQIg/DijWHkuIyjw/s640/Screen%2BShot%2B2015-03-02%2Bat%2B18.49.00.png" width="640" /></a><br />
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The feast continues!<br />
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Adornohttp://www.blogger.com/profile/15657089146266489647noreply@blogger.com1Brighton, The City of Brighton and Hove, UK50.822530000000008 -0.1371629999999868250.742308000000008 -0.29852449999998681 50.902752000000007 0.024198500000013168tag:blogger.com,1999:blog-5638284312925172581.post-35204803667823266842015-10-04T10:05:00.001+02:002015-10-04T23:45:07.012+02:00Il Timpano - The Chock-full Pasta Bake from Big nightThe inspiration for this recipe comes from the fantastic film<i> Big Night</i>. The film is an ode to Italian cooking and revolves around two brothers who struggle to keep their restaurant afloat. In a desperate effort to save the restaurant, the brothers organize a feast offering one decadent and spectacular dish after the other. And the feast included, among others, the Il Timpano dish - a generously filled pasta bake. Apparently, Il Timpano is one of Stanley Tucci's favorite dishes, and the recipe even features in a cookbook that his mother published, called <i>Cucina and Famiglia</i>.<br />
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<a href="https://lh5.googleusercontent.com/proxy/xNLkHqZws4LKQWFSJU8Zz2KPD2AtuPEUmKBZFu3uDvmLSH5t4IldEqAVJQLvuOljmopY7yODDKDS7iap_Qv9Jgc7OKOyEXQiAUmioyWUsOz45mZMoqesxFyTuQqvqm38SKNrJduSR8f_5cglhpi6GuiEWXf0ljSzb7oIV5JuXSTbGvPPg47UVh9abwE6OxeS8jmr7WGMPR_l7JD3S680L5q_qsaIn8rU2RzcW5w0yGHWLXwxtau_vrfhiw"><img border="0" src="http://ws-eu.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=0688159028&Format=_SL250_&ID=AsinImage&MarketPlace=GB&ServiceVersion=20070822&WS=1&tag=doctointhekit-21" /></a><a href="http://www.amazon.co.uk/gp/product/1409158543/ref=as_li_tl?ie=UTF8&camp=1634&creative=19450&creativeASIN=1409158543&linkCode=as2&tag=doctointhekit-21&linkId=ESRRAQBITCIZ7QYH"><img border="0" src="http://ws-eu.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=1409158543&Format=_SL250_&ID=AsinImage&MarketPlace=GB&ServiceVersion=20070822&WS=1&tag=doctointhekit-21" /></a><br />
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I highly recommend that you pick up a copy of these cookbooks!<br />
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This type of cooking is massive project and you should reserve a day for it, but boy is it worth it! First you make the pasta, then the sauce, followed by a delicate layering of ingredients, and finally, carry the monster into the oven to face its fate. And then hopefully, a standing ovation from plump-bellied and satisfied guests!<br />
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<span style="font-size: large;">Il Timpano - The Chock-full Pasta Bake from <i>Big night</i></span><br />
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<div>
8-10 servings<br />
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For the pasta:<br />
<br />
800 g durum-flour<br />
8 eggs<br />
<br />
For the Meatballs:<br />
<br />
500 g pork/beef mince<br />
1 egg<br />
1 tsp fennel seeds<br />
1 tbsp chopped parsley<br />
1 tbsp chopped basil<br />
3 garlic gloves<br />
2 toasted slices of bread<br />
1 tbsp extra virgin olive oil<br />
Salt and pepper<br />
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For the filling:<br />
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Homemade tomato sauce<br />
2 eggs for brushing<br />
1 zucchini <br />
3 balls of mozzarella cheese<br />
6 boiled eggs<br />
Salt and pepper<br />
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Begin by preparing the pasta dough. Mix the durum flour and eggs together in a food processor for a few minutes. Knead into a tight ball, wrap in plastic and transfer to the refrigerator and let it rest for 30-60 minutes.<br />
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<a href="http://3.bp.blogspot.com/-C5zzZZeerBY/VYHOkZjdL5I/AAAAAAAAQoQ/mYUZtaq0tUw/s1600/DSC_0250.JPG"><img border="0" src="http://3.bp.blogspot.com/-C5zzZZeerBY/VYHOkZjdL5I/AAAAAAAAQoQ/mYUZtaq0tUw/s640/DSC_0250.JPG" /></a><br />
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Prepare the meatballs by putting the mince into a bowl along with eggs, ground fennel seeds, chopped parsley, chopped basil, garlic, olive oil, salt and pepper. Mix well together. Toast the bread, shred it in a food processor and blend with the mince. Take some mince into your hands and shape into golf-ball-sized balls. Heat oil in a pan and brown the meat balls on the outside and set to the side. Don't bother cleaning the pan; use it to later fry the pasta.<br />
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<a href="http://2.bp.blogspot.com/-OrKpWR1ODVo/VYHOkZNKheI/AAAAAAAAQps/roTog0NVEsM/s1600/DSC_0257.JPG"><img border="0" src="http://2.bp.blogspot.com/-OrKpWR1ODVo/VYHOkZNKheI/AAAAAAAAQps/roTog0NVEsM/s640/DSC_0257.JPG" /></a><br />
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I have these very handy pasta plates that came with my KitchenAid machine, which make the process a whole lot easier. You can get a plate that suits pretty much every type of pasta.<br />
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<a href="http://4.bp.blogspot.com/-E4evHV0WJtI/VYHOkW5MeMI/AAAAAAAAQpk/ujjU-bVvlKk/s1600/DSC_0262.JPG"><img border="0" src="http://4.bp.blogspot.com/-E4evHV0WJtI/VYHOkW5MeMI/AAAAAAAAQpk/ujjU-bVvlKk/s640/DSC_0262.JPG" /></a><br />
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I went for fuzilli.<br />
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<a href="http://4.bp.blogspot.com/-NudP8zxn2B4/VYHOk96E63I/AAAAAAAAQpw/BgmpQeORgzo/s1600/DSC_0265.JPG"><img border="0" src="http://4.bp.blogspot.com/-NudP8zxn2B4/VYHOk96E63I/AAAAAAAAQpw/BgmpQeORgzo/s640/DSC_0265.JPG" /></a><br />
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And then penne.<br />
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<a href="http://2.bp.blogspot.com/-631MBt0F4fU/VYHOk-GnugI/AAAAAAAAQpY/Ztb99_ct09Q/s1600/DSC_0268.JPG"><img border="0" src="http://2.bp.blogspot.com/-631MBt0F4fU/VYHOk-GnugI/AAAAAAAAQpY/Ztb99_ct09Q/s640/DSC_0268.JPG" /></a><br />
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And enough flat pasta dough to cover the pot, to complete the mighty drum - il timpano!<br />
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Divide the pasta dough into three parts. Make, for example, fusilli from one third, penne from the second, and then thick pasta plates from the last part. Boil the fusilli and penne in richly-salted water for 3-4 minutes, and then set to the side. Next, fry either the penne or fusilli on the pan used for frying the meat balls earlier and then add the pasta to the tomato sauce.<br />
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Smear the insides of an ovenproof pot with plenty of butter or oil. Tuck the pasta plates into the bottom of the pot and layer them along the sides. The trick is to create a blanket of pasta plates which hangs from the side, and you can then fold over the top, creating a lid, once the pot is full with food. Whisk the eggs and brush the plates.<br />
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<a href="http://1.bp.blogspot.com/-mrjbUt1t1Wc/VYHOlG2kYVI/AAAAAAAAQoY/kC0OeoW-tmY/s1600/DSC_0278.JPG"><img border="0" src="http://1.bp.blogspot.com/-mrjbUt1t1Wc/VYHOlG2kYVI/AAAAAAAAQoY/kC0OeoW-tmY/s640/DSC_0278.JPG" /></a><br />
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Put one type of past into the bottom, layer whole eggs along the sides, and then create a lid on top using the pasta plates.<br />
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<a href="http://3.bp.blogspot.com/-CjJG7V4YnTI/VYHOlgWHtzI/AAAAAAAAQog/QrpUzjKicPk/s1600/DSC_0301.JPG"><img border="0" src="http://3.bp.blogspot.com/-CjJG7V4YnTI/VYHOlgWHtzI/AAAAAAAAQog/QrpUzjKicPk/s640/DSC_0301.JPG" /></a><br />
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<a href="http://1.bp.blogspot.com/-LOkJVeQI1-8/VYHOmF5UJNI/AAAAAAAAQoo/cKQuXojlZ1A/s1600/DSC_0321.JPG"><img border="0" src="http://1.bp.blogspot.com/-LOkJVeQI1-8/VYHOmF5UJNI/AAAAAAAAQoo/cKQuXojlZ1A/s640/DSC_0321.JPG" /></a><br />
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The next layer: Thinly sliced zucchini and mozzarella cheese, and then meatballs and a few leaves of fresh basil. Once again a lid of pasta plates. Don't forget to brush with the whisked eggs. <br />
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<a href="http://3.bp.blogspot.com/-Z58ekTa4r2Q/VYHOmpKe-2I/AAAAAAAAQos/36o72Wf6jmY/s1600/DSC_0329.JPG"><img border="0" src="http://3.bp.blogspot.com/-Z58ekTa4r2Q/VYHOmpKe-2I/AAAAAAAAQos/36o72Wf6jmY/s640/DSC_0329.JPG" /></a><br />
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Fusilli and more meat balls!<br />
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<a href="http://3.bp.blogspot.com/-SDrjVV_U6xg/VYHOnJncuYI/AAAAAAAAQo8/KSG7rrz16zc/s1600/DSC_0344.JPG"><img border="0" src="http://3.bp.blogspot.com/-SDrjVV_U6xg/VYHOnJncuYI/AAAAAAAAQo8/KSG7rrz16zc/s640/DSC_0344.JPG" /></a><br />
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<a href="http://1.bp.blogspot.com/-UUYCGeu3PX0/VYHOn7w_FII/AAAAAAAAQpE/KjM9DHcaQbs/s1600/DSC_0362.JPG"><img border="0" src="http://1.bp.blogspot.com/-UUYCGeu3PX0/VYHOn7w_FII/AAAAAAAAQpE/KjM9DHcaQbs/s640/DSC_0362.JPG" /></a><br />
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Finally it's time for the lid that will seal the drum, along with the plates that extended from the sides, forming a thick cover. Brush with the whisked eggs.<br />
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<a href="http://3.bp.blogspot.com/-ebKWEE79pOw/VYHOo5Hp1uI/AAAAAAAAQpQ/EaEXcflS1ik/s1600/DSC_0418.JPG"><img border="0" src="http://3.bp.blogspot.com/-ebKWEE79pOw/VYHOo5Hp1uI/AAAAAAAAQpQ/EaEXcflS1ik/s640/DSC_0418.JPG" /></a><br />
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Heat the oven to 180°C. Put the real lid on the pot, transfer to the oven and bake for 45-55 minutes. Remove the lid and bake for another 10 minutes.When done, allow it to stand and cool for 15 minutes. Turn the pot on its head and gently free the pasta bake.<br />
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<a href="http://3.bp.blogspot.com/-36tl-Nr-aU0/VYHOhA70mqI/AAAAAAAAQn4/lcf0TZsNngE/s1600/DSC_0037.JPG"><img border="0" src="http://3.bp.blogspot.com/-36tl-Nr-aU0/VYHOhA70mqI/AAAAAAAAQn4/lcf0TZsNngE/s640/DSC_0037.JPG" /></a><br />
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Wow! Enjoy with a lovely salad.<br />
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I had read countless recipes for this dish a long time ago and I had obviously forgotten how time-consuming the process was. At the very least, you need 12 hours, most preferably a day and a half. At this stage, with the duck still frozen, all seemed lost! Regardless, summoned the gastro-spirit, sprinted to another store and finally came across duck legs! A slightly modified birthday wish would finally come true.</div>
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Of course, you can also use chicken legs or even goose - depending on availability - whether you are a city dweller or a great outdoors hunter!<br />
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<span style="font-size: large;">Cantonese Duck Legs with Hoisin Sauce, Spring Onions and Cucumbers in Mandarin Pancakes</span></div>
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6 servings.<br />
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6 duck legs<br />
1 jar hoisin sauce<br />
4 tbsp honey<br />
50 ml rice vinegar<br />
100 ml soysauce<br />
4 tbsp extra virgin olive oil<br />
2 cinnamon sticks<br />
2 star anise<br />
1 tsp sichuan pepper<br />
1 tbsp Chinese five-spice powder<br />
5 spring onions<br />
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Sides:</div>
<div>
<br />
Mandarin pancakes<br />
2 carrots<br />
8 spring onions<br />
1 pepper<br />
1 spring onion<br />
Rice (optional)<br />
1/2 cucumber<br />
1/2 jar hoisin sauce<br />
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You can easily make your own hoisin sauce - there are countless recipes online and nearly all of them are very different from the stuff you get in a jar (like I had this time). The take home message here, I guess; Time is of the essence - it always pays off to check preparation times!</div>
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<a href="http://2.bp.blogspot.com/-_hTCnldVgUg/VBiEEx5ZGrI/AAAAAAAAPA8/H26oV5WYlUk/s1600/DSC_0002.JPG"><img border="0" height="427" src="http://2.bp.blogspot.com/-_hTCnldVgUg/VBiEEx5ZGrI/AAAAAAAAPA8/H26oV5WYlUk/s640/DSC_0002.JPG" width="640" /></a><br />
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Rinse the duck legs thoroughly in cold water.<br />
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<a href="http://4.bp.blogspot.com/-dkVSbwtleTI/VBiEEzuTM7I/AAAAAAAAPBA/6JvmYLHmg7U/s1600/DSC_0007.JPG"><img border="0" height="460" src="http://4.bp.blogspot.com/-dkVSbwtleTI/VBiEEzuTM7I/AAAAAAAAPBA/6JvmYLHmg7U/s640/DSC_0007.JPG" width="640" /></a><br />
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I used Chinese five-spic powder which contains a blend of star anise, cloves, cinnamon, black pepper and fennel seeds. And in order to sharpen the mix, I added two cinnamon sticks, two star anise and a nip of sichuan pepper.<br />
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<a href="http://1.bp.blogspot.com/-LELMzxdgDis/VBiEFbqxlqI/AAAAAAAAPBE/lxIILa0Gfi4/s1600/DSC_0010.JPG"><img border="0" height="427" src="http://1.bp.blogspot.com/-LELMzxdgDis/VBiEFbqxlqI/AAAAAAAAPBE/lxIILa0Gfi4/s640/DSC_0010.JPG" width="640" /></a><br />
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Then you can just plop the garlic and the ginger into a food processor! </div>
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<a href="http://1.bp.blogspot.com/-8sYap_cJdx0/VBiEFpjX4aI/AAAAAAAAPBI/krzznqUijOI/s1600/DSC_0011.JPG"><img border="0" height="427" src="http://1.bp.blogspot.com/-8sYap_cJdx0/VBiEFpjX4aI/AAAAAAAAPBI/krzznqUijOI/s640/DSC_0011.JPG" width="640" /></a><br />
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Chop the garlic and the ginger very finely.<br />
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<a href="http://3.bp.blogspot.com/-Ysrm2uHN7nI/VBiEF_U7QHI/AAAAAAAAPBY/GbdbPsYJe4c/s1600/DSC_0013.JPG"><img border="0" height="427" src="http://3.bp.blogspot.com/-Ysrm2uHN7nI/VBiEF_U7QHI/AAAAAAAAPBY/GbdbPsYJe4c/s640/DSC_0013.JPG" width="640" /></a><br />
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Turns out the bowl was too small for all the abundance of food!</div>
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<a href="http://4.bp.blogspot.com/-CFKrRJEbU1U/VBiEGKKkStI/AAAAAAAAPBQ/_qOo-TbxWkY/s1600/DSC_0021.JPG"><img border="0" height="427" src="http://4.bp.blogspot.com/-CFKrRJEbU1U/VBiEGKKkStI/AAAAAAAAPBQ/_qOo-TbxWkY/s640/DSC_0021.JPG" width="640" /></a><br />
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The duck legs were were put into large bowl and along with the soy sauce, oil and spring onion. Stir well together. Transfer to the fridge and allow to marinate for 4-6 hours. If you have the time, an overnight marinade would produce the best result.<br />
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<a href="http://4.bp.blogspot.com/-Omgnmpgf4sE/VBiEG6UgVPI/AAAAAAAAPBw/ktGVtXV1P_E/s1600/DSC_0035.JPG"><img border="0" height="493" src="http://4.bp.blogspot.com/-Omgnmpgf4sE/VBiEG6UgVPI/AAAAAAAAPBw/ktGVtXV1P_E/s640/DSC_0035.JPG" width="640" /></a><br />
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Heat the oven to 180°C. Place the duck legs on an oven tray dressed in aluminum foil. Before putting the tray in the oven, I brushed the legs rigorously with the marinade, and then covered with a sheet of foil. Finally, toward the end of cooking, I removed the top sheet of foil and increased the heat to 225°C in order to give the skin some proper crunch!<br />
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<a href="http://1.bp.blogspot.com/-AghsL-nGSsQ/VBiEH_Hy_fI/AAAAAAAAPBo/aDV8hd_SYJQ/s1600/DSC_0055.JPG"><img border="0" height="427" src="http://1.bp.blogspot.com/-AghsL-nGSsQ/VBiEH_Hy_fI/AAAAAAAAPBo/aDV8hd_SYJQ/s640/DSC_0055.JPG" width="640" /></a><br />
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While the legs bubbled in the oven, I cut the vegetables into thin slices and strips.<br />
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<a href="http://3.bp.blogspot.com/-ZuFJSwxzcxI/VBiEIXm6eTI/AAAAAAAAPB0/Vjsvre9H5AE/s1600/DSC_0065.JPG"><img border="0" height="427" src="http://3.bp.blogspot.com/-ZuFJSwxzcxI/VBiEIXm6eTI/AAAAAAAAPB0/Vjsvre9H5AE/s640/DSC_0065.JPG" width="640" /></a><br />
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It looks glistening and crunchy right?</div>
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<a href="http://2.bp.blogspot.com/-VYMHc97WJOM/VBiEImRWjYI/AAAAAAAAPB8/3YrztPtXiqg/s1600/DSC_0075.JPG"><img border="0" height="434" src="http://2.bp.blogspot.com/-VYMHc97WJOM/VBiEImRWjYI/AAAAAAAAPB8/3YrztPtXiqg/s640/DSC_0075.JPG" width="640" /></a><br />
<br />
Rice was served with the food for those who wanted!<br />
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<a href="http://1.bp.blogspot.com/-MGbY1Y4lMZg/VBiEI5zOpQI/AAAAAAAAPCA/8WwkYyYU1n0/s1600/DSC_0086.JPG"><img border="0" height="427" src="http://1.bp.blogspot.com/-MGbY1Y4lMZg/VBiEI5zOpQI/AAAAAAAAPCA/8WwkYyYU1n0/s640/DSC_0086.JPG" width="640" /></a><br />
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Or, better, served on a mandarin pancake blanket, which were warmed in the oven before serving.<br />
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<a href="http://2.bp.blogspot.com/-2RfCLyRuLgo/VBiMx4qfEBI/AAAAAAAAPDA/V9fevksOgds/s1600/trapiche_oakcask_malbec11new__75961.1407758495.1280.1280.jpg"><img border="0" height="320" src="http://2.bp.blogspot.com/-2RfCLyRuLgo/VBiMx4qfEBI/AAAAAAAAPDA/V9fevksOgds/s320/trapiche_oakcask_malbec11new__75961.1407758495.1280.1280.jpg" width="320" /></a><br />
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We enjoyed this wine from Chile with the food - 2012 Trapiche oak cask Malbec. The wine packs a punch - loaded with cherries. Even a trace of smoke. Satisfying aftertaste which perfectly suited the food!</div>
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It is always time to enjoy!</div>
Adornohttp://www.blogger.com/profile/15657089146266489647noreply@blogger.com1Brighton, Brighton, The City of Brighton and Hove BN2 0EA, UK50.8210479 -0.1202001999999993150.8197939 -0.12272169999999931 50.822301900000006 -0.11767869999999932tag:blogger.com,1999:blog-5638284312925172581.post-9537562974299139562015-09-20T10:15:00.001+02:002015-09-20T10:42:43.414+02:00Flavorful Omelette with Spicy Shrimp Salad and Fresh CorianderI think it's wonderful to start the day with a breakfast omelette. To be honest, I have eggs for breakfast probably four times per week. I love eggs! I am very grateful for all the recent research that has shown just how healthy eggs really are. Eggs are packed with nutrition and vitamins, and they keep you satiated for ages! I once read about research which revealed that people who ate one egg in the morning lost more weight than those who didn't have any eggs. Interesting - these findings suit my life style perfectly and I feel great after eating eggs!<br />
<br />
This recipe is fantastic for those of you who follow the LCHF diet (low carbohydrates and high fat diet). For the rest of you, the dish is simply delicious and full of savory loveliness! If you're feeling brave, feel free to add more heat to the dish - your threshold of pain is the only limit! The shrimp salad can handle quite an amount of chili due to the contrasting mayo, sour cream and cream cheese. So just go for it. I stir the chili into the shrimp salad but I also use it as garnish.<br />
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<br />
<span style="font-size: large;">Flavorful Omelette with Spicy Shrimp Salad and Fresh Coriander</span><br />
<div>
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<br />
2 servings<br />
<br />
Ingredients:<br />
<br />
150 gr medium-sized shrimp<br />
2 tbsp sour cream<br />
1 tbsp mayo<br />
2 tbsp cream cheese<br />
3 tbsp grated cheese (optional)<br />
1 red chili<br />
1 tbsp chili sauce<br />
2 tsp sambal oelek (optional)<br />
1 tbsp fresh coriander<br />
4 egg<br />
1 tsp water<br />
Salt and pepper<br />
<br />
<br />
<br />
<a href="http://3.bp.blogspot.com/-j3Yf6rhDJpo/VWBHWg8p_hI/AAAAAAAAQfY/rIbqBOgQjLY/s1600/DSC_0227.JPG"><img border="0" height="427" src="http://3.bp.blogspot.com/-j3Yf6rhDJpo/VWBHWg8p_hI/AAAAAAAAQfY/rIbqBOgQjLY/s640/DSC_0227.JPG" width="640" /></a><br />
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Break the eggs into a bowl, add a tsp of water and whisk together with a fork. Season with salt and pepper.<br />
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<a href="http://3.bp.blogspot.com/-uUBO8-8hMPo/VWBHTdLBKHI/AAAAAAAAQfA/8hiyELOzTHw/s1600/DSC_0003.JPG"><img border="0" src="http://3.bp.blogspot.com/-uUBO8-8hMPo/VWBHTdLBKHI/AAAAAAAAQfA/8hiyELOzTHw/s640/DSC_0003.JPG" /></a><br />
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Stir together the sour cream, mayo and cream cheese. Chop the chili finely and add 2/3 to the mixture (save the rest for garnish). Then add the shrimp, chili sauce, sambal oelek and grated cheese. Mix well together.<br />
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<a href="http://4.bp.blogspot.com/-TyPsJU5Zd2M/VWBHTeA22nI/AAAAAAAAQfE/n6Th646XG0Y/s1600/DSC_0016.JPG"><img border="0" src="http://4.bp.blogspot.com/-TyPsJU5Zd2M/VWBHTeA22nI/AAAAAAAAQfE/n6Th646XG0Y/s640/DSC_0016.JPG" /></a><br />
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Melt the butter in a pan. Pour the eggs into the pan and move around so the eggs come loose from the edges while they cook. When the omelette is almost cooked, spoon the shrimp salad over one half and fold the other half over, creating an envelope.<br />
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<a href="http://3.bp.blogspot.com/-S4U8Lv1vrFw/VWBHTZa6EUI/AAAAAAAAQfI/yHQALemOa4U/s1600/DSC_0026.JPG"><img border="0" src="http://3.bp.blogspot.com/-S4U8Lv1vrFw/VWBHTZa6EUI/AAAAAAAAQfI/yHQALemOa4U/s640/DSC_0026.JPG" /></a><br />
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Garnish with the remaining chili and some fresh coriander.<br />
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This Sunday just turned into a feast!<br />
<br />
<br />Adornohttp://www.blogger.com/profile/15657089146266489647noreply@blogger.com1Brighton, The City of Brighton and Hove, UK50.822530000000008 -0.1371629999999868250.742308000000008 -0.29852449999998681 50.902752000000007 0.024198500000013168tag:blogger.com,1999:blog-5638284312925172581.post-4991001516044317082015-09-17T13:10:00.000+02:002015-09-17T13:25:00.047+02:00Friday Pizza Party: Long Live the Vegetarian Pizza!Admittedly, I'm a card-carrying omnivore and a meat-eater par excellence and I always have been - readers of my blog are acutely aware of this fact, given the sheer volume of meat-orientated recipes. In both my cookbooks (published in Icelandic), there were no specific vegetarian chapters, I did though include chapters that focused on side dishes featuring only vegetables. However, I feel it's time to devote more attention to vegetables, and wholly vegetarian dishes. And since I've never been much of a fan of vegetarian food I see this as an opportunity to learn something new - new approaches and techniques, for example. We'll see how well I stick to the cause.<br />
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<br />
<span style="font-size: large;">Friday Pizza Party: Long Live the Vegetarian Pizza!</span><br />
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"Pizza - that's such an easy start!" Some of you might say. But it's a perfect way to begin working with meatless ingredients because pizzas are both familiar and they lend themselves to experimentation. We made some pizzas with leftover meat for the kids, as my mother-in-law always says: Thriftiness is a virtue! Anyways, I stayed clear of the meat. My brother and I made the pizzas together and when I got home from work this voluptuous dough awaited me:<br />
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<a href="http://4.bp.blogspot.com/-465bS_hDNl4/VKchqNNADvI/AAAAAAAAPxU/Smj7g7KqaNo/s1600/DSC_0209.JPG"><img border="0" height="426" src="http://4.bp.blogspot.com/-465bS_hDNl4/VKchqNNADvI/AAAAAAAAPxU/Smj7g7KqaNo/s640/DSC_0209.JPG" width="640" /></a><br />
<br />
<br />
The following ingredients will yield awesome pizza dough:<br />
<br />
700 g flour<br />
300 ml lukewarm water<br />
25 g dry yeast<br />
25 g sugar (optional) <br />
2 tbsp extra virgin olive oil<br />
2 tsp salt <br />
<br />
<br />
I rolled the dough very thin in order to recreate that authentic Italian pizza-feeling and I baked them on a specific pizza-stone in the oven.<br />
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<a href="http://1.bp.blogspot.com/-roHt47PLskE/VKchqEl0MsI/AAAAAAAAPxY/aHMcXU0AENE/s1600/DSC_0211.JPG"><img border="0" height="426" src="http://1.bp.blogspot.com/-roHt47PLskE/VKchqEl0MsI/AAAAAAAAPxY/aHMcXU0AENE/s640/DSC_0211.JPG" width="640" /></a><br />
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One pizza was covered in multicolored thinly sliced peppers, jalapeno peppers, corn, cream cheese, grated mild cheese and red chili.<br />
<br />
On another pizza we put zucchini, red onion, cream cheese, grated mild cheese and black olives.<br />
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<a href="http://3.bp.blogspot.com/-vX8j_rEafdA/VKchrMuWH7I/AAAAAAAAPy4/ahBVP-_Uh5U/s1600/DSC_0219-001.JPG"><img border="0" height="640" src="http://3.bp.blogspot.com/-vX8j_rEafdA/VKchrMuWH7I/AAAAAAAAPy4/ahBVP-_Uh5U/s640/DSC_0219-001.JPG" width="332" /></a><br />
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My son, Villi Bjarki, helped with the pizza-making like many times before and is quickly becoming a master of flattening and preparing the dough!<br />
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<a href="http://2.bp.blogspot.com/-tMDd3xj1o0E/VKchswuSHzI/AAAAAAAAPx4/EtIQJWH70Mk/s1600/DSC_0230.JPG"><img border="0" height="426" src="http://2.bp.blogspot.com/-tMDd3xj1o0E/VKchswuSHzI/AAAAAAAAPx4/EtIQJWH70Mk/s640/DSC_0230.JPG" width="640" /></a><br />
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A third pizza received a treatment of garlic oil, boiled potatoes and blue cheese - something along the lines of the English Stilton cheese.<br />
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<a href="http://3.bp.blogspot.com/-zq61f40Urts/VKchvWaMwTI/AAAAAAAAPyU/8NiWe86iqZY/s1600/DSC_0255.JPG"><img border="0" height="426" src="http://3.bp.blogspot.com/-zq61f40Urts/VKchvWaMwTI/AAAAAAAAPyU/8NiWe86iqZY/s640/DSC_0255.JPG" width="640" /></a><br />
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Wonderful - this one was my favorite!<br />
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<a href="http://3.bp.blogspot.com/-O0O17yfA5bc/VKchuOeN0EI/AAAAAAAAPyE/ThiQzBHZBdo/s1600/DSC_0238.JPG"><img border="0" height="426" src="http://3.bp.blogspot.com/-O0O17yfA5bc/VKchuOeN0EI/AAAAAAAAPyE/ThiQzBHZBdo/s640/DSC_0238.JPG" width="640" /></a><br />
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Finally, the cheese pizza galore - which was the most popular! The pizza had five kinds of cheese: Grated mild cheese, mozzarella, Boursin garlic cheese, thinly sliced blue cheese and Manchego cheese (made from sheep milk and hails from Spain). Pure deliciousness - don't be afraid to scatter a bit of jam over the pizza!<br />
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<a href="http://3.bp.blogspot.com/-26cuMBJILnE/VKchvEIqj6I/AAAAAAAAPyQ/4fOShpo_1HQ/s1600/DSC_0249.JPG"><img border="0" height="426" src="http://3.bp.blogspot.com/-26cuMBJILnE/VKchvEIqj6I/AAAAAAAAPyQ/4fOShpo_1HQ/s640/DSC_0249.JPG" width="640" /></a><br />
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Happy tasty times!<br />
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<a href="http://1.bp.blogspot.com/-9QkZryQ-3gM/VKctI7HqJ7I/AAAAAAAAPzM/8fv9kjtO2Ds/s1600/lindemans.png"><img border="0" src="http://1.bp.blogspot.com/-9QkZryQ-3gM/VKctI7HqJ7I/AAAAAAAAPzM/8fv9kjtO2Ds/s1600/lindemans.png" /></a><br />
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<br />
We enjoyed a bit of bag-in-box red wine with the pizzas. Lindeman's Shiraz Cabernet is an Australian wine, a blend of Shiraz and Cabernet grapes. It's medium bodied with notes of berries, mild tannin and an extended aftertaste which paired perfectly with the cheese pizzas!<br />
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<br />
The feast never ends!<br />
<br />Adornohttp://www.blogger.com/profile/15657089146266489647noreply@blogger.com12Brighton, The City of Brighton and Hove, UK50.822530000000008 -0.1371629999999868250.742308000000008 -0.29852449999998681 50.902752000000007 0.024198500000013168tag:blogger.com,1999:blog-5638284312925172581.post-40978937668055126822015-09-13T19:23:00.001+02:002015-09-13T22:59:21.105+02:00Cottage Feast: Thailand-inspired BBQ Blue Mussels and Halibut with Sweet Potato Mash<br />
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<a href="http://2.bp.blogspot.com/-JBeOoJ1q5z4/VAre3edB8vI/AAAAAAAAO5o/EtIVmOIGrdU/s1600/DSC_0074.JPG"><img border="0" height="427" src="http://2.bp.blogspot.com/-JBeOoJ1q5z4/VAre3edB8vI/AAAAAAAAO5o/EtIVmOIGrdU/s640/DSC_0074.JPG" width="640" /></a></div>
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The last time the family and I were back home in Iceland we came upon some wonderful ingredients. As usual, we didn't stay too long in the city, but instead headed for our beloved cottage, my parents' cottage in fact, called Lækjarkot. The cottage rests by the roots of Esjan Mountain, overlooking a placid small lake and yet another mountain to the north. We stopped by one of my favorite fish mongers on our way out of town and there I discovered some proper goodies: Icelandic blue mussel and halibut steaks - both of which I absolutely love cooking. With ingredients of this caliber, cooking comes naturally!</div>
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<br /></div>
<div>
<span style="font-size: large;">Cottage Feast: Thailand-inspired BBQ Blue Mussels and Halibut with Sweet Potato Mash</span></div>
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<div>
For the soup (6 servings):<br />
<br />
1 kg blue mussels<br />
1 red chili<br />
5 cm ginger<br />
3 garlic cloves<br />
1 glass white wine<br />
1 can coconut milk<br />
1 lemon<br />
Handful of fresh parsley/coriander<br />
Salt and pepper.</div>
<div>
<br />
For the halibut:<br />
<br />
2 large halibut steaks<br />
4 tbsp garlic oil<br />
1/2 tsp crushed dried chili<br />
Few slices of lemon</div>
<div>
Salt and pepper<br />
<br />
For the sweet potato mash:<br />
<br />
1 kg sweet potatoes<br />
1/2 soft cheese<br />
75 g butter<br />
Salt and pepper<br />
<br />
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<a href="http://1.bp.blogspot.com/-h6TLYNFjxpE/VAre4qnj1fI/AAAAAAAAO58/hWajk75FiAM/s1600/DSC_0102.JPG"><img border="0" height="427" src="http://1.bp.blogspot.com/-h6TLYNFjxpE/VAre4qnj1fI/AAAAAAAAO58/hWajk75FiAM/s640/DSC_0102.JPG" width="640" /></a><br />
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Add a few tablespoons of oil to the blistering hot wok.<br />
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<a href="http://2.bp.blogspot.com/-5jpzZCztM90/VAre5NIS1pI/AAAAAAAAO6E/gOL2EiZSAWg/s1600/DSC_0104.JPG"><img border="0" height="427" src="http://2.bp.blogspot.com/-5jpzZCztM90/VAre5NIS1pI/AAAAAAAAO6E/gOL2EiZSAWg/s640/DSC_0104.JPG" width="640" /></a><br />
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Fry the ginger, chili and garlic until they soften and be careful not to burn the ingredients.<br />
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<a href="http://4.bp.blogspot.com/-kd2rMA4x5Wk/VAre5d53xII/AAAAAAAAO6I/zthzliI-0go/s1600/DSC_0107.JPG"><img border="0" height="427" src="http://4.bp.blogspot.com/-kd2rMA4x5Wk/VAre5d53xII/AAAAAAAAO6I/zthzliI-0go/s640/DSC_0107.JPG" width="640" /></a><br />
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Pour the blue mussels into the wok and toss with the ingredients on the pan.<br />
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<a href="http://3.bp.blogspot.com/-nB1ZocqUFD0/VAre55C9kAI/AAAAAAAAO6Q/_Jzs0PqjRoQ/s1600/DSC_0109.JPG"><img border="0" height="427" src="http://3.bp.blogspot.com/-nB1ZocqUFD0/VAre55C9kAI/AAAAAAAAO6Q/_Jzs0PqjRoQ/s640/DSC_0109.JPG" width="640" /></a><br />
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Next, pour white wine into the pan, reduce until the alcohol has evaporated and then add the coconut milk. Bring to the boil with the wok covered.<br />
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<a href="http://2.bp.blogspot.com/-a1MMaY3YLsQ/VAre6JuyE4I/AAAAAAAAO6g/p1GUmvGIOyE/s1600/DSC_0113.JPG"><img border="0" height="427" src="http://2.bp.blogspot.com/-a1MMaY3YLsQ/VAre6JuyE4I/AAAAAAAAO6g/p1GUmvGIOyE/s640/DSC_0113.JPG" width="640" /></a><br />
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Cut the lemons into wedges and add to the wok along with the fresh coriander and fresh parsley.<br />
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<a href="http://1.bp.blogspot.com/-hhCLV2q-q4A/VAre6wYhSQI/AAAAAAAAO6c/6BTYMhGE1tU/s1600/DSC_0126.JPG"><img border="0" height="427" src="http://1.bp.blogspot.com/-hhCLV2q-q4A/VAre6wYhSQI/AAAAAAAAO6c/6BTYMhGE1tU/s640/DSC_0126.JPG" width="640" /></a><br />
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Serve and enjoy!<br />
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<a href="http://4.bp.blogspot.com/-KpDhMKxXuHU/VAre3qpE8QI/AAAAAAAAO5w/XjPJkX24HcI/s1600/DSC_0093.JPG"><img border="0" height="427" src="http://4.bp.blogspot.com/-KpDhMKxXuHU/VAre3qpE8QI/AAAAAAAAO5w/XjPJkX24HcI/s640/DSC_0093.JPG" width="640" /></a><br />
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Next step is to tackle the halibut steaks. First, brush the halibut with garlic oil, and then sprinkle a little bit of chili over and a generous amount of salt and pepper. Finally, arrange the lemon slices neatly on the steaks.<br />
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<a href="http://3.bp.blogspot.com/-aDxsAKRZHDY/VAre4UIuJcI/AAAAAAAAO54/vWPST997i08/s1600/DSC_0099.JPG"><img border="0" height="427" src="http://3.bp.blogspot.com/-aDxsAKRZHDY/VAre4UIuJcI/AAAAAAAAO54/vWPST997i08/s640/DSC_0099.JPG" width="640" /></a><br />
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The halibut was allowed to marinate for an hour out in the cold!<br />
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<a href="http://4.bp.blogspot.com/-3x9x2oxG9ho/VAre7TXlLxI/AAAAAAAAO6o/K-8eMNBr_wc/s1600/DSC_0137.JPG"><img border="0" height="427" src="http://4.bp.blogspot.com/-3x9x2oxG9ho/VAre7TXlLxI/AAAAAAAAO6o/K-8eMNBr_wc/s640/DSC_0137.JPG" width="640" /></a><br />
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The sweet potato mash is super simple. Simply peel and boil 1 kg of sweet potatoes. Drain and mash the potatoes until soft and fluffy. Add cheese, butter and of course salt and pepper.<br />
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<a href="http://3.bp.blogspot.com/-jQvKLyaVioo/VAre8IHqEDI/AAAAAAAAO64/-qbyeSls2jM/s1600/DSC_0138-001.JPG"><img border="0" height="427" src="http://3.bp.blogspot.com/-jQvKLyaVioo/VAre8IHqEDI/AAAAAAAAO64/-qbyeSls2jM/s640/DSC_0138-001.JPG" width="640" /></a><br />
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My father prepared a so-called medieval grill which allowed us to grill the food over an open fire. First make the fire and heat the wood until it turns grey. Then just add more wood if needed to keep the fire alive.<br />
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<a href="http://1.bp.blogspot.com/-V_o42yjWH4k/VAre9aZseaI/AAAAAAAAO68/2LZ7z66Ahp0/s1600/DSC_0143.JPG"><img border="0" height="427" src="http://1.bp.blogspot.com/-V_o42yjWH4k/VAre9aZseaI/AAAAAAAAO68/2LZ7z66Ahp0/s640/DSC_0143.JPG" width="640" /></a><br />
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The key is to keep the grill moving - in that way the food won't burn!<br />
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<a href="http://4.bp.blogspot.com/-5EYJJ-8p9AQ/VAre94vjCSI/AAAAAAAAO7M/7DurWvdE1H0/s1600/DSC_0151.JPG"><img border="0" height="427" src="http://4.bp.blogspot.com/-5EYJJ-8p9AQ/VAre94vjCSI/AAAAAAAAO7M/7DurWvdE1H0/s640/DSC_0151.JPG" width="640" /></a><br />
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Remember to brush the fish with the marinade throughout the process.<br />
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<a href="http://2.bp.blogspot.com/-QlVeVAMDoOk/VAre_vy1qKI/AAAAAAAAO7o/CCQ89LDtxx0/s1600/DSC_0197.JPG"><img border="0" height="427" src="http://2.bp.blogspot.com/-QlVeVAMDoOk/VAre_vy1qKI/AAAAAAAAO7o/CCQ89LDtxx0/s640/DSC_0197.JPG" width="640" /></a><br />
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Little remains but to set the table. Along with the sweet potato mash, I served a simple salad and a butter sauce.<br />
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<a href="http://4.bp.blogspot.com/-8eSbSTvw-do/VAxge_eqdtI/AAAAAAAAO8I/b03suXqo5Ro/s1600/beringer.png"><img border="0" src="http://4.bp.blogspot.com/-8eSbSTvw-do/VAxge_eqdtI/AAAAAAAAO8I/b03suXqo5Ro/s1600/beringer.png" /></a><br />
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We drank this great American white wine with the food. Beringer Founder's Estate Sauvignion Blanc from 2011. Pale-yellow color and fruit forward on the palate, even a touch of vanilla. Sprightly wine which paired especially well with the mussels! <br />
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<a href="http://2.bp.blogspot.com/-cTDf1Lu0Ftw/VAre_1cA4QI/AAAAAAAAO7k/u9ZhmAmCcL8/s1600/DSC_0203.JPG"><img border="0" height="427" src="http://2.bp.blogspot.com/-cTDf1Lu0Ftw/VAre_1cA4QI/AAAAAAAAO7k/u9ZhmAmCcL8/s640/DSC_0203.JPG" width="640" /></a><br />
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Enjoy!</div>
Adornohttp://www.blogger.com/profile/15657089146266489647noreply@blogger.com2Brighton, The City of Brighton and Hove, UK50.822530000000008 -0.1371629999999868250.742308000000008 -0.29852449999998681 50.902752000000007 0.024198500000013168tag:blogger.com,1999:blog-5638284312925172581.post-9376828326079992362015-09-10T15:50:00.000+02:002015-09-10T15:51:17.547+02:00Oven-baked Salmon Enveloped in Maple Syrup with Warm Root Vegetable Salad <div>
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<a href="http://3.bp.blogspot.com/-E7sKPGckL5w/VAl7MZg3EtI/AAAAAAAAO30/tcXWMZqsp3M/s1600/DSC_0007.JPG"><img border="0" height="427" src="http://3.bp.blogspot.com/-E7sKPGckL5w/VAl7MZg3EtI/AAAAAAAAO30/tcXWMZqsp3M/s640/DSC_0007.JPG" width="640" /></a><br />
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<div>
My wife, Snædís, traveled to Iceland last weekend and was fortunate enough to be able to join a fishing tour with her father and older sister,which took them to the heart of the meditative Icelandic countryside. The bounty was scarce this time around so I decided to cook salmon to honor her attempt of catching one. The recipe proportions are slightly smaller than usual given that only the kids and I were eating. </div>
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<br />
<div>
<span style="font-size: large;">Oven-baked Salmon Enveloped in Maple Syrup with Warm Root Vegetable Salad </span></div>
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<div>
4 Servings (1 adult and 3 children)</div>
<br />
700 g salmon<br />
1 fennel<br />
1/2 red pepper<br />
200 g cherry tomatoes<br />
1 red onion<br />
100 g string beans<br />
5 spring onions<br />
4 tbsp garlic oil<br />
2 tsp maple syrup<br />
1 lemon<br />
salt and pepper<br />
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For the sauce;<br />
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5 tbsp creme fraiche<br />
1 tbsp garlic oil<br />
1 tsp maple syrup<br />
salt and pepper<br />
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<a href="http://3.bp.blogspot.com/-vsGePZ8qWQ8/VAl7MY9O_JI/AAAAAAAAO34/t9mzZbkCWRQ/s1600/DSC_0009.JPG"><img border="0" height="371" src="http://3.bp.blogspot.com/-vsGePZ8qWQ8/VAl7MY9O_JI/AAAAAAAAO34/t9mzZbkCWRQ/s640/DSC_0009.JPG" width="640" /></a><br />
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Roughly chop the vegetables.<br />
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<a href="http://1.bp.blogspot.com/-spa7pZQBv78/VAl7Ma4VwNI/AAAAAAAAO40/Rs8pKoituls/s1600/DSC_0019.JPG"><img border="0" height="427" src="http://1.bp.blogspot.com/-spa7pZQBv78/VAl7Ma4VwNI/AAAAAAAAO40/Rs8pKoituls/s640/DSC_0019.JPG" width="640" /></a><br />
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Place the vegetables into an ovenproof dish and mix well together.<br />
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<a href="http://3.bp.blogspot.com/-tKDzj_gas_4/VAl7M7nzbRI/AAAAAAAAO38/m-fBUjZ1JSg/s1600/DSC_0021.JPG"><img border="0" height="427" src="http://3.bp.blogspot.com/-tKDzj_gas_4/VAl7M7nzbRI/AAAAAAAAO38/m-fBUjZ1JSg/s640/DSC_0021.JPG" width="640" /></a><br />
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Heat the oven to 180°C. Pour the garlic oil over the vegetables and season generously. Transfer to an oven and roast for 20 minutes. Stir the vegetables occasionally while the cook.<br />
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<a href="http://3.bp.blogspot.com/-OQkFV8kjTNs/VAl7NGwO8LI/AAAAAAAAO4A/VcX7vvvwOZg/s1600/DSC_0022.JPG"><img border="0" height="427" src="http://3.bp.blogspot.com/-OQkFV8kjTNs/VAl7NGwO8LI/AAAAAAAAO4A/VcX7vvvwOZg/s640/DSC_0022.JPG" width="640" /></a><br />
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Coat the salmon with maple syrup and place the lemon slices in neat rows on top.<br />
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<a href="http://4.bp.blogspot.com/-BMEmz3P7PBo/VAl7NRyR7QI/AAAAAAAAO4E/RQO43aQS3z4/s1600/DSC_0026.JPG"><img border="0" height="427" src="http://4.bp.blogspot.com/-BMEmz3P7PBo/VAl7NRyR7QI/AAAAAAAAO4E/RQO43aQS3z4/s640/DSC_0026.JPG" width="640" /></a><br />
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Then put the salmon on top of the vegetables and transfer the lot into the oven and cook for 20-25 minutes, or until the salmon is cooked through.<br />
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<a href="http://1.bp.blogspot.com/-OjGDSQn2oyc/VAl7OH-UBRI/AAAAAAAAO4U/gvmbLHyOfTA/s1600/DSC_0028.jpg"><img border="0" height="425" src="http://1.bp.blogspot.com/-OjGDSQn2oyc/VAl7OH-UBRI/AAAAAAAAO4U/gvmbLHyOfTA/s640/DSC_0028.jpg" width="640" /></a><br />
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This image is here only because I think it is beautiful. The smell in the kitchen was incredible!<br />
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<a href="http://4.bp.blogspot.com/-P-7gGDrNWqg/VAl7OZHUdDI/AAAAAAAAO4Q/dpqJkQuAUrA/s1600/DSC_0041.jpg"><img border="0" height="425" src="http://4.bp.blogspot.com/-P-7gGDrNWqg/VAl7OZHUdDI/AAAAAAAAO4Q/dpqJkQuAUrA/s640/DSC_0041.jpg" width="640" /></a><br />
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Transfer the salmon onto a serving plate.<br />
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<a href="http://4.bp.blogspot.com/-uXFv8EH3wFw/VAl7PMRx1bI/AAAAAAAAO4g/UMpEx9pVsBo/s1600/DSC_0044.JPG"><img border="0" height="427" src="http://4.bp.blogspot.com/-uXFv8EH3wFw/VAl7PMRx1bI/AAAAAAAAO4g/UMpEx9pVsBo/s640/DSC_0044.JPG" width="640" /></a><br />
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Allow the the vegetable to rest next to the salmon and pour the oil over. Garnish with fresh parsley.<br />
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The sauce is very simple. Mix together creme fraiche, garlic oil and syrup. Season to taste.<br />
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<a href="http://2.bp.blogspot.com/-sUP0gj6dIqY/VAdsYGmUQeI/AAAAAAAAO2I/PjP4mres3n0/s1600/Frontera.jpg"><img border="0" src="http://2.bp.blogspot.com/-sUP0gj6dIqY/VAdsYGmUQeI/AAAAAAAAO2I/PjP4mres3n0/s1600/Frontera.jpg" /></a><br />
Serve with rice and perhaps a nip of white wine. I had this lovely bag-in-box cooling in my fridge. I have tasted this wine before from a bottle but the bag-in-box version was also nice. It is a light chardonnay, with rigorous fruit notes, tad of butter and a lasting aftertaste which paired well with the salmon.<br />
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It's always time to enjoy!<br />
<br /></div>
Adornohttp://www.blogger.com/profile/15657089146266489647noreply@blogger.com1Brighton, The City of Brighton and Hove, UK50.822530000000008 -0.1371629999999868250.742308000000008 -0.29852449999998681 50.902752000000007 0.024198500000013168tag:blogger.com,1999:blog-5638284312925172581.post-75195864528217617282013-09-26T17:09:00.000+02:002013-09-26T17:10:59.870+02:00Rustic and Robust Vegetable Soup with Beans and Potatoes along with Homemade Bread<span style="font-family: Georgia, Times New Roman, serif;">Autumn is upon us, once again and it's time to fire up the wood burner and light candles in the evenings. And the lowering temperatures and metamorphosis of color simply invites a gastronomic homage, in the form of a robust and colorful soup - served alongside a crunchy loaf of homemade bread! Just to make sure that the transition from summer to winter will be a comfortable one.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Rustic and Robust Vegetable Soup with Beans and Potatoes along with Homemade Bread</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The recipe for the bread was simple. First, awaken the yeast in lukewarm water. We poured 25 gr of dry yeast into half a liter of lukewarm water along with a tablespoon of organic honey. Allow to sit for around 10-15 minutes, or until a frothy film has emerged on the surface of the water. The next step is to mix together 400 gr of spelt flour, 200 gr of rye flour, 100 gr of wheat bran, heaped teaspoon of salt and 2-3 tablespoons of extra virgin olive oil. Then stir yeast into the dry ingredients and knead together by hand or in a mixer. Sometimes, more liquid has to be added if the dough is too dry, or conversely, more flour, if it is too wet! Following this you cover the bowl with a tea towel and allow the dough to rest for 1-2 hours. The dough should double in size. When it is ready, the dough was split into two halves and the breads are formed. One loaf was kept plain, while the other was richly decorated with seeds. Bake in the oven for 35-40 mintues at 180 degrees Celsius. </span></div>
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<a href="http://1.bp.blogspot.com/-4kqsDquBRo0/UReTUs2rRHI/AAAAAAAACdA/d_jcLTNH5XU/s1600/DSC_0141.JPG"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://1.bp.blogspot.com/-4kqsDquBRo0/UReTUs2rRHI/AAAAAAAACdA/d_jcLTNH5XU/s640/DSC_0141.JPG" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">As with the bread, the soup was very easy to make. I chopped 4-5 large potatoes, 3 large carrots, a few stalks of celery, 1 white onion, half a zucchini, and a few cloves of garlic. I fried the vegetables in olive oil, in a large pot until the they began to soften and shimmer. At which I poured about two liters of chicken broth over the vegetables (the chicken broth I had made some time before and stored in the freezer). Vigorously season!</span></div>
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<a href="http://4.bp.blogspot.com/-qH03Isffzlc/UReTUqLnm8I/AAAAAAAACdE/qfvoSngBuFo/s1600/matarmikil+su%CC%81pa.JPG"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://4.bp.blogspot.com/-qH03Isffzlc/UReTUqLnm8I/AAAAAAAACdE/qfvoSngBuFo/s640/matarmikil+su%CC%81pa.JPG" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I opened a can of large white beans and another can of canneloni beans. I rinsed the lot in cold water before adding them to the soup. Finally, I added a handful of finely chopped parsley. Then the soup was allowed to slowly simmer for about an hour (or, if you are in a hurry, 30 mins in a pressure cooker).</span><br />
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<a href="http://2.bp.blogspot.com/-tyQ6qRsAf3Y/UReTUsm64aI/AAAAAAAACc8/QUuPAg9KChQ/s1600/Su%CC%81pa+a%CC%81+bor%C3%B0um.JPG"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://2.bp.blogspot.com/-tyQ6qRsAf3Y/UReTUsm64aI/AAAAAAAACc8/QUuPAg9KChQ/s640/Su%CC%81pa+a%CC%81+bor%C3%B0um.JPG" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The bread was served with butter and brie. Terrific!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Bon appetit!</span></div>
Adornohttp://www.blogger.com/profile/15657089146266489647noreply@blogger.com3226 48 Lund, Sweden55.733167599999987 13.19174240000006655.724227099999986 13.171572400000066 55.742108099999989 13.211912400000067tag:blogger.com,1999:blog-5638284312925172581.post-74366227104338049182013-09-03T21:04:00.002+02:002013-09-03T21:04:42.899+02:00Italian Canneloni with Homemade Ricotta Cheese, Spinach and Tomato Sauce<span style="font-family: Georgia, Times New Roman, serif;">I have wanted to cook this dish for a very long time. The recipes for cannelloni usually call for Bechamél sauce, however, the dish becomes much lighter if you use tomato sauce instead - and is surely no worse! And of course, the cooking procedure is much easier than many suspect. In making ricotta cheese there is no need for rennet, the only things you need is lemon acid and then salt relative to the taste of each - and it only takes around half an hour to make! </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">That brings us to the cannelloni which begins with the ricotta cheese. The cheese is particularly fresh and, as mentioned before, takes surprisingly little time to conjure into existence.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Italian Canneloni with Homemade Ricotta Cheese, Spinach and Tomato Sauce</span><br />
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<a href="http://4.bp.blogspot.com/-uJ99k-KTKtU/UVSO6Ic3mbI/AAAAAAAADdE/77XOI7fFPKU/s1600/ostur+byrjun.JPG"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://4.bp.blogspot.com/-uJ99k-KTKtU/UVSO6Ic3mbI/AAAAAAAADdE/77XOI7fFPKU/s640/ostur+byrjun.JPG" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Pour four liters of full fat milk into a pot. Teaspoon of lemon acid along with a teaspoon of salt are added. Stir well. </span></div>
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<a href="http://1.bp.blogspot.com/-UCnCrSOgzn4/UVSO6F2KQBI/AAAAAAAADdU/ZssChuza6a8/s1600/rikotta+2.JPG"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://1.bp.blogspot.com/-UCnCrSOgzn4/UVSO6F2KQBI/AAAAAAAADdU/ZssChuza6a8/s640/rikotta+2.JPG" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Heat the milk up to 90 degrees. Remove from the heat and allow it to rest for five minutes or until the cheese has separated from the buttermilk.</span></div>
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<a href="http://4.bp.blogspot.com/-4WAPUgUMS3Q/UVSO6iWkB-I/AAAAAAAADdQ/qVMd15gjLOU/s1600/rikotta+ostur+3.jpg"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://4.bp.blogspot.com/-4WAPUgUMS3Q/UVSO6iWkB-I/AAAAAAAADdQ/qVMd15gjLOU/s640/rikotta+ostur+3.jpg" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Pour the milk through a cheesecloth and then allow the cheese to hang in the cloth for 30 minutes so it can dry out a little bit.</span><br />
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<a href="http://1.bp.blogspot.com/-NYFALqq3Fns/UVSO6m6Ao-I/AAAAAAAADdY/dRsHWCo7cXw/s1600/ri%CC%81kotta+4.jpg"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://1.bp.blogspot.com/-NYFALqq3Fns/UVSO6m6Ao-I/AAAAAAAADdY/dRsHWCo7cXw/s640/ri%CC%81kotta+4.jpg" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">You can allow the cheese to hang for a bit longer if you wanted it more dry.</span></div>
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<a href="http://1.bp.blogspot.com/-s4l2uKrs8BE/UVSO5bEfE3I/AAAAAAAADc4/FDzAvuGJQ3c/s1600/Spi%CC%81nat.JPG"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://1.bp.blogspot.com/-s4l2uKrs8BE/UVSO5bEfE3I/AAAAAAAADc4/FDzAvuGJQ3c/s640/Spi%CC%81nat.JPG" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">For the filling you need 250 gr of spinach - which is placed into a bowl.</span></div>
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<a href="http://2.bp.blogspot.com/-Ay_7-1o0OfM/UVSO57yf9kI/AAAAAAAADdI/-Ranf6EZGjc/s1600/fylling.jpg"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://2.bp.blogspot.com/-Ay_7-1o0OfM/UVSO57yf9kI/AAAAAAAADdI/-Ranf6EZGjc/s640/fylling.jpg" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Add the cheese to the spinach as well as a handful of parsley, two tablespoons of basil, and enough og salt and pepper. Mix well together. </span></div>
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<a href="http://2.bp.blogspot.com/-R6Lm3_1uBDw/UVSO7K_NM_I/AAAAAAAADdg/XfTGmgk6k00/s1600/to%CC%81matso%CC%81sa+1.JPG"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://2.bp.blogspot.com/-R6Lm3_1uBDw/UVSO7K_NM_I/AAAAAAAADdg/XfTGmgk6k00/s640/to%CC%81matso%CC%81sa+1.JPG" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Next up is the tomato sauce. Begin by chopping finely one large red onion and four bulbous cloves of garlic. Fry together in a dash of extra virgin olive oil until soft. To this is added two cans of canned tomatoes, three tablespoons of ketchup, two tablespoons of balsamic vinegar, and seasoning. Reduce to until 1/3 of its original amount - which should take around 20 minutes.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">s<a href="http://2.bp.blogspot.com/-3FKh1H9DAUc/UVSO5QDOYWI/AAAAAAAADc0/oV2bnMCUU0U/s1600/canneloni+1.JPG"><img border="0" src="http://2.bp.blogspot.com/-3FKh1H9DAUc/UVSO5QDOYWI/AAAAAAAADc0/oV2bnMCUU0U/s640/canneloni+1.JPG" /></a></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Pencil an ovenproof dish with oil and pour into it half of the tomato sauce. Stuff the cannelloni pasta tubes with the filling and then distribute them in orderly rows on top of the sauce.</span><br />
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<a href="http://4.bp.blogspot.com/-eaq6OuUD7_Q/UVSO5UdvGAI/AAAAAAAADc8/lw4PHJEi27k/s1600/canneloni+2.JPG"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://4.bp.blogspot.com/-eaq6OuUD7_Q/UVSO5UdvGAI/AAAAAAAADc8/lw4PHJEi27k/s640/canneloni+2.JPG" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Looks delicious, don't it?</span><br />
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<a href="http://4.bp.blogspot.com/-ZB7SdtX8O28/UVSO9pTQJ3I/AAAAAAAADd8/sOpGftZTme4/s1600/canneloni+4.JPG"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://4.bp.blogspot.com/-ZB7SdtX8O28/UVSO9pTQJ3I/AAAAAAAADd8/sOpGftZTme4/s640/canneloni+4.JPG" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Pour the rest of the tomato sauce over the whole shebang.</span></div>
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<a href="http://4.bp.blogspot.com/-leck-v-Ylhg/UVSO9n3GKtI/AAAAAAAADd4/_iT4K3tON5s/s1600/canneloni+5.JPG"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://4.bp.blogspot.com/-leck-v-Ylhg/UVSO9n3GKtI/AAAAAAAADd4/_iT4K3tON5s/s640/canneloni+5.JPG" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Finally, scatter a bit of grated cheese over the tomato sauce.</span></div>
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<a href="http://3.bp.blogspot.com/-cBd10GVjWao/UVSO9oIxqYI/AAAAAAAADd0/PcIUXnBMFeM/s1600/canneloni+6.jpg"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://3.bp.blogspot.com/-cBd10GVjWao/UVSO9oIxqYI/AAAAAAAADd0/PcIUXnBMFeM/s640/canneloni+6.jpg" /></span></a><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Bake in a preheated oven, at 180 degrees, for 30 minutes or until the cheese has become golden brown and utterly irresistible.</span><br />
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<a href="http://1.bp.blogspot.com/--dGQF1TH154/UVSO-L6PchI/AAAAAAAADeE/8SqH43qhrcs/s1600/canneloni+7.JPG"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://1.bp.blogspot.com/--dGQF1TH154/UVSO-L6PchI/AAAAAAAADeE/8SqH43qhrcs/s640/canneloni+7.JPG" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Served with a simple salad, a steaming loaf of bread. Grating a little parmesan over the lot doesn't harm either!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">With the food we had a nip of Italian wine which I have never tasted before, Marchese Chianto Classico Riserva from 2008. What a delightful bottle of wine this is. I might have received it as a present from someone (in one of the many hazy dinner parties held in this household) - and I formally take the opportunity to extend my gratitude to that generous and tasteful person (whoever you are, you mysterious do-gooder!) It is rich in berries and is deep on the whole - on the dry side with decent tannins. When you look this wine up on the internet it generally scores over 90 points. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The food was particularly delicious. And I encourage everyone to try it out and especially making their own cheese - you will be happily surprised!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Bon appetit!</span></div>
Adornohttp://www.blogger.com/profile/15657089146266489647noreply@blogger.com0226 48 Lund, Sweden55.733167599999987 13.19174240000006655.724227099999986 13.171572400000066 55.742108099999989 13.211912400000067tag:blogger.com,1999:blog-5638284312925172581.post-27315369201713387562013-08-27T11:40:00.001+02:002013-08-27T11:40:51.288+02:00BBQ Chicken Chablis in the Summercottage<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<a href="http://1.bp.blogspot.com/-rHZWnr0ftTM/UehZiBYgtcI/AAAAAAAAE9U/OUS4maFOXMQ/s1600/DSC_0018.JPG"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://1.bp.blogspot.com/-rHZWnr0ftTM/UehZiBYgtcI/AAAAAAAAE9U/OUS4maFOXMQ/s640/DSC_0018.JPG" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">This here is one of my favorite chicken dishes and of late I have often treated myself to it - an exceptionally delicious treat! And this is probably because it is one of my own "original" creations. I first made the dish when my family and I journeyed through France in a motor home in the autumn of 2010. The whole family, including my brother, rented a roomy motor home and drove to Bruges, then to the Champagne region, followed by Burgundy, across the Jura mountains with a detour to Basel in Switzerland, and finally back to France, where we drove through the Alsace region, which runs along the German border. Wonderful trip. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">One evening we stayed at Jean Marc Brochard's vineyard just outside the magical town of Chablis. During the day we had visited Chablis and picked up lovely French bits and bobs; chicken, creme fraiche and brand new chantarelles. Out of these ingredients (as well as a couple of other choice things) the dish emerged.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Over the summer, we spent some time at my parent's summerhouse by a little lake called Meðalfellsvatn. Thought it rained almost the entire time while we stayed in Iceland, there were a few moments of blissful sunshine, at which we used the opportunity to cook this amazing recipe on the BBQ.</span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">BBQ Chicken Chablis in the Summerhouse</span></b><br />
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<a href="http://1.bp.blogspot.com/-1c3gHKSMnIk/UehZWCGDcAI/AAAAAAAAE80/CvK6NZ3uAHA/s1600/DSC_0013.JPG"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://1.bp.blogspot.com/-1c3gHKSMnIk/UehZWCGDcAI/AAAAAAAAE80/CvK6NZ3uAHA/s640/DSC_0013.JPG" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I began by deboning the three whole chickens. Placed the wings on the side and only used the chest pieces and the legs. Tossed them with a bit of oil, salt and pepper, and then a dash of dried garlic.</span><br />
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<a href="http://1.bp.blogspot.com/-fbjOlrr8fjU/UehZYdZk9PI/AAAAAAAAE88/iHsfIFEFymE/s1600/DSC_0017.JPG"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://1.bp.blogspot.com/-fbjOlrr8fjU/UehZYdZk9PI/AAAAAAAAE88/iHsfIFEFymE/s640/DSC_0017.JPG" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Cut down two large onions, 500 gr of mushrooms and fried in 100 gr of butter. And of course: Season!</span><br />
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<a href="http://1.bp.blogspot.com/-ZJSYD2KZiKI/UehZelKOBzI/AAAAAAAAE9M/9zajtxDAtIc/s1600/DSC_0023.JPG"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://1.bp.blogspot.com/-ZJSYD2KZiKI/UehZelKOBzI/AAAAAAAAE9M/9zajtxDAtIc/s640/DSC_0023.JPG" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">When the mushrooms had caramelized I set them to the side and took to browning the chicken pieces.</span><br />
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<a href="http://2.bp.blogspot.com/-GIrRIpC8EcI/UehZiOoyjLI/AAAAAAAAE9Y/U8ZWZboBjFw/s1600/DSC_0029.JPG"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://2.bp.blogspot.com/-GIrRIpC8EcI/UehZiOoyjLI/AAAAAAAAE9Y/U8ZWZboBjFw/s640/DSC_0029.JPG" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">After the chicken had begun to color, I threw in the mushrooms and cooked them until they were heated through. Next, I poured around 250 ml of white wine into the aromatic mix, and cooked until it had reduced and the alcohol was evaporated. Then I added three cans of creme fraiche and - this is imperative - 4 tablespoons of Dijon mustard. Mix everything thoroughly together, in order to produce a thick sauce, and allowed it to cook on the BBQ for just about 20 minutes.</span><br />
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<a href="http://3.bp.blogspot.com/-nVExeUwEte8/UehZkdIizoI/AAAAAAAAE9k/deCciCU3GtI/s1600/DSC_0030.JPG"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://3.bp.blogspot.com/-nVExeUwEte8/UehZkdIizoI/AAAAAAAAE9k/deCciCU3GtI/s640/DSC_0030.JPG" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">With the food I served sliced potatoes, seasoned and fried in butter and chicken fat until beautifully golden brown.</span><br />
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<a href="http://1.bp.blogspot.com/-859nXbB987o/Ueky4yct6FI/AAAAAAAAE-E/aXXD8FQ0gCM/s1600/Lindemans.png"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://1.bp.blogspot.com/-859nXbB987o/Ueky4yct6FI/AAAAAAAAE-E/aXXD8FQ0gCM/s1600/Lindemans.png" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I had bought this bag-in-box in the state-run Icelandic wine store. It's my mother's favorite white wine and I have enjoyed it on multiple occasions - which is not at all odd given that it is a decent sip of wine. Nice lemony color with a rich fruity taste.</span><br />
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<a href="http://4.bp.blogspot.com/-ggbjXsqout4/UehZmvDPtAI/AAAAAAAAE9s/fYJHt1MrYpo/s1600/DSC_0033.JPG"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://4.bp.blogspot.com/-ggbjXsqout4/UehZmvDPtAI/AAAAAAAAE9s/fYJHt1MrYpo/s640/DSC_0033.JPG" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Served with a rich salad. Everyone content: Cold white wine, sunshine, full bellies and smiles!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">And despite the fact that no wine from Chablis was involved in this dish, I traveled in my mind south to France - all the way to that rustic little town of Chablis, complete with cobbled roads and a pudgy and happy local butcher, and reminisced on the magical evening we shared, where this recipe was born! Viva France!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Bon appetit!</span><br />
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Adornohttp://www.blogger.com/profile/15657089146266489647noreply@blogger.com0Höfuðborgarsvæðið, Island64.305660881358733 -21.61551433769534564.278128381358727 -21.696195337695343 64.33319338135874 -21.534833337695346tag:blogger.com,1999:blog-5638284312925172581.post-75115086321364729272012-12-12T08:00:00.000+01:002012-12-12T11:31:29.380+01:00Robust Milanese Osso Buco with Gremolata and Rice<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<a href="http://3.bp.blogspot.com/-QjK3bgkcIM8/UHcQ3A9W8gI/AAAAAAAABds/ysKCsVMFrmc/s1600/Osso+buco+undirbu%CC%81ningur+2.JPG"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://3.bp.blogspot.com/-QjK3bgkcIM8/UHcQ3A9W8gI/AAAAAAAABds/ysKCsVMFrmc/s640/Osso+buco+undirbu%CC%81ningur+2.JPG" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I received a request on my Facebook page about whether I had a good recipe for Osso buco - and I was rather confident that I had blogged about it at some point. After a bit of browse through my site I realized that I had never prepared this dish for the blog before - I was rather surprised, since this dish is a classic. And it is certainly a recipe that every amateur chef has to have under the belt.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Now, this will be remedied! And I believe I met the challenge. When it comes to Osso Buco, two schools of gastronomy conflict - between the ones that use tomatoes in the recipe, and the ones that prefer not to. Tomatoes are probably a recent addition, since the original recipe which came into being around the turn of the 19th century in restaurants outside Milan do not include their mention. Before, it was tradition to serve risotto with the Osso buco, but personally I find it a little too rich - in my view rice or mashed potatoes do the trick. This time, I decided to simply serve rice (even I have limits).</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">There are many things about this kind of cooking that makes me rejoice. Here, my love for slow cooking - where a chewy cut of meat is transformed into a gloriously succulent bite - is united with the fresh flavors offered by the gremolata, creating a deep, savory taste which elevates the dish to flavorful heights. </span><br />
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<b><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Robust Milanese Osso Buco with Gremolata and Rice</span></b><br />
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<a href="http://1.bp.blogspot.com/-zfFmckj5VCs/UHcQ3xzQaOI/AAAAAAAABd4/f_miOPHwF4g/s1600/Osso+buco+undirbu%CC%81ningur.JPG"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://1.bp.blogspot.com/-zfFmckj5VCs/UHcQ3xzQaOI/AAAAAAAABd4/f_miOPHwF4g/s640/Osso+buco+undirbu%CC%81ningur.JPG" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Of course, this is truly a simple dish to cook. But as mentioned many times before, and holds for all good food, what matters is making sure the ingredients are of high quality and providing the cooking with proper time and care. Food of this caliber, with shanks - which is by nature chewy if cooked briefly, becomes tender to the extent that it melts in the mouth if they are cooked long enough.</span><br />
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<a href="http://2.bp.blogspot.com/-kOeaeKs5y78/UHcQ82BvVsI/AAAAAAAABek/RuS5OKG4APo/s1600/kjo%CC%88t+i%CC%81+hveiti-001.JPG"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://2.bp.blogspot.com/-kOeaeKs5y78/UHcQ82BvVsI/AAAAAAAABek/RuS5OKG4APo/s640/kjo%CC%88t+i%CC%81+hveiti-001.JPG" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">First, dust the veal shanks in seasoned flour, and by this I mean flour that has been seasoned with salt and pepper. Next, it is fried in a hot pot until both sides are beautifully browned. Set aside the meat while you care to the vegetables.</span><br />
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<a href="http://4.bp.blogspot.com/-r2N0a4FXFws/UHcQ7FzeSsI/AAAAAAAABeU/T-B1LcfY2kQ/s1600/hin+klassi%CC%81ska+byrjun+.JPG"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://4.bp.blogspot.com/-r2N0a4FXFws/UHcQ7FzeSsI/AAAAAAAABeU/T-B1LcfY2kQ/s640/hin+klassi%CC%81ska+byrjun+.JPG" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I cut, as is my habit, two carrots, two sticks of celery, two yellow onions and three cloves of garlic, and fried in the same pot where the meat received its treatment. This mixture of carrots, celery and onion is commonly referred to as "mirapoix" in French cooking and forms the basis for most soups and stews! There are other versions of mirepoix from varying countries, "the holy trinity" in Cajun cooking, "refugado" in Portuguese cooking, "sofrito" in Spanish, and "suppengrunen" in German cuisine, just to name a few. The contents differ slightly from one country to the other, but everywhere the central concern is the same - creating an aromatic foundation for the meal!</span><br />
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<a href="http://2.bp.blogspot.com/-8B_Zd-ccByM/UHcRABuAuoI/AAAAAAAABfI/jXcXIlYRAwY/s1600/steikja+gr%C3%A6nmeti-001.JPG"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://2.bp.blogspot.com/-8B_Zd-ccByM/UHcRABuAuoI/AAAAAAAABfI/jXcXIlYRAwY/s640/steikja+gr%C3%A6nmeti-001.JPG" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">By frying the vegetables in the same pot, the stock from the meat is released. When the vegetables have been generously seasoned, and assumed a soft glisten and a sweet smell, it is time for an important step!</span><br />
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<a href="http://2.bp.blogspot.com/-7yRpyGDXLKM/UHcQ_RFZfdI/AAAAAAAABe8/KQG86oZy9r4/s1600/setja+i%CC%81+kjo%CC%88ti%C3%B0.JPG"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://2.bp.blogspot.com/-7yRpyGDXLKM/UHcQ_RFZfdI/AAAAAAAABe8/KQG86oZy9r4/s640/setja+i%CC%81+kjo%CC%88ti%C3%B0.JPG" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">And that means uniting the slices of meat with the vegetables. You try to arrange it in a way where the slices rest in between the veggies, although without the ingredients being piled on top of each other.</span><br />
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<a href="http://2.bp.blogspot.com/-PAEKnXMjE0s/UHcQ-y3IKVI/AAAAAAAABe4/MIT2z8wUL3A/s1600/setja+i%CC%81+hvi%CC%81tvi%CC%81n.JPG"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://2.bp.blogspot.com/-PAEKnXMjE0s/UHcQ-y3IKVI/AAAAAAAABe4/MIT2z8wUL3A/s640/setja+i%CC%81+hvi%CC%81tvi%CC%81n.JPG" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Next pour a large glass of white wine over the meat, and the liquid is allowed to boil, and then reduce by about a half.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Then you add half a liter of light stock, e.g. vegetable stock or homemade chicken stock. I was of course stocked with these exact things, stored in my freezer. Season rigorously.</span><br />
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<a href="http://4.bp.blogspot.com/-ot2Sm1TVUzY/UHcQ8MtLRhI/AAAAAAAABec/l3f6acXxsp4/s1600/inn+i%CC%81+ofn.JPG"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://4.bp.blogspot.com/-ot2Sm1TVUzY/UHcQ8MtLRhI/AAAAAAAABec/l3f6acXxsp4/s640/inn+i%CC%81+ofn.JPG" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Following this, little remains but to place the lid on top of the pot and transfer the entire shebang into a 120 degree hot oven for 2-3 hours.</span><br />
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<a href="http://1.bp.blogspot.com/-Pz6ozaFBuZE/UHcQ6R-ahQI/AAAAAAAABeM/g8pWA1u2b7o/s1600/gremolata+undirbu%CC%81ningur.JPG"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://1.bp.blogspot.com/-Pz6ozaFBuZE/UHcQ6R-ahQI/AAAAAAAABeM/g8pWA1u2b7o/s640/gremolata+undirbu%CC%81ningur.JPG" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">While the stew is cooking away in the oven, there is enough time for other, yet equally imperative matters. For example, clean the kitchen, or simply continue slaving away at the hobs. The next step, making the gremolata, which is herb paste made from lemon zest, garlic and parsley.</span><br />
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<a href="http://3.bp.blogspot.com/-B74RWXX7Pjk/UHcQ4zInvUI/AAAAAAAABd8/N9OFsfIXki4/s1600/gremolata+2.JPG"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://3.bp.blogspot.com/-B74RWXX7Pjk/UHcQ4zInvUI/AAAAAAAABd8/N9OFsfIXki4/s640/gremolata+2.JPG" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">You must chop a handful of parsley, one clove of garlic and zest from a whole lemon.</span><br />
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<a href="http://2.bp.blogspot.com/-LLdYSuESbUw/UHcQ5f5biEI/AAAAAAAABeI/h58eqOnGl3U/s1600/gremolata+3.JPG"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://2.bp.blogspot.com/-LLdYSuESbUw/UHcQ5f5biEI/AAAAAAAABeI/h58eqOnGl3U/s640/gremolata+3.JPG" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">You then stir it all together in a bowl, and just like that, it is ready to be served alongside the meat stew. With the dish - simple and ceaselessly classic - boiled white rice.</span><br />
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<a href="http://2.bp.blogspot.com/-xtyYQIpLqGA/UIPMDJ3ustI/AAAAAAAABhY/iaArhc4Xysc/s1600/montalto+syrah.png"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://2.bp.blogspot.com/-xtyYQIpLqGA/UIPMDJ3ustI/AAAAAAAABhY/iaArhc4Xysc/s1600/montalto+syrah.png" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Along with the food we enjoyed some splendid red wine. I had recently picked up this bag-in-box in the "system" (the state-run alcohol monopoly). There is a variety of good wines you can get in this medium - and the quality is on the rise as many known winemakers have begun offering their wine in this way. All in all, lovely wine - thick in the glass. Good filling, a hint of spice and fresh berries.</span><br />
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<a href="http://2.bp.blogspot.com/-_XFhN7kAVY4/UHcQ2UG2LAI/AAAAAAAABdo/bhJLvwW6-Bg/s1600/Osso+buco+bon+app.JPG"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://2.bp.blogspot.com/-_XFhN7kAVY4/UHcQ2UG2LAI/AAAAAAAABdo/bhJLvwW6-Bg/s640/Osso+buco+bon+app.JPG" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The food turned out wonderfully. The bone marrow adds layers of depth to the flavor.</span><br />
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<a href="http://1.bp.blogspot.com/-TqfsPjf0kXM/UHcQ9uBuKBI/AAAAAAAABes/Nh_Sfrs-nIE/s1600/osso+all+done.JPG"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://1.bp.blogspot.com/-TqfsPjf0kXM/UHcQ9uBuKBI/AAAAAAAABes/Nh_Sfrs-nIE/s640/osso+all+done.JPG" /></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">And as can be seen, we left little food behind.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Bon appetit!</span>Adornohttp://www.blogger.com/profile/15657089146266489647noreply@blogger.com2Annehemsvägen 99, 226 48 Lund, Sweden55.7331676 13.191742455.1551056 11.9283149 56.311229600000004 14.455169900000001tag:blogger.com,1999:blog-5638284312925172581.post-60354783207794552512012-11-12T11:35:00.003+01:002012-11-12T11:35:39.187+01:00Oven-grilled Lemon Sole with Caramelized Fennel and Salsa Verde<br />
<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://1.bp.blogspot.com/-emnASxO-Q4Y/UHcLT80svuI/AAAAAAAABas/4Pb7SRLpDRs/s1600/fennel.JPG"><img border="0" src="http://1.bp.blogspot.com/-emnASxO-Q4Y/UHcLT80svuI/AAAAAAAABas/4Pb7SRLpDRs/s640/fennel.JPG" /></a><br /><br />I am constantly seeking new ways to cook fish. Although, most of the time I end up cooking the fish in the most simple way possible, in order for it to properly shine. That is usually the case when it comes to fish - you deal with it as little as you can, and it will automatically stand out in the dish. But this is of course dependent on the kind of produce you have, and freshness is of the essence here. And as I have mentioned numerous times in my blog, the accessibility of fresh fish quite an arbitrary matter. For an Icelander, though, this issue does not really present itself. Despite all of this I have made contact with a company in Malmö called <a href="http://gallerifisk.se/" target="_blank">Galleri fisk</a>, which sells frozen Icelandic fish, and it has proven to be very resourceful when it comes to my need for quality fish! I have bought cod there, along with ling and now, lemon sole. And it was very accessible - order online and home delivered. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Lately I have been most enthusiastic about grilling the fish in the oven; penciling it lightly with butter or oil, and placing it in a blazing hot oven. The diversity has then revolved more around the side dishes.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">It's been a while since I made caramelized fennel - but, much like onion, fennel feels best in a butter bath at a low temperature, for around 30-45 minutes. It will be elevated to the seventh heaven. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Salsa verde is an ancient sauce. It is believed that it has its roots in the Mid East, and traveled with Roman soldiers to Rome around 2000 years ago. Consequently, it spread around Europe and underwent a myriad of alterations. The recipe I drew upon can be traced back to Italy</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /><span style="font-size: x-large;">Oven-grilled Lemon Sole with Caramelized Fennel and Salsa Verde</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-large;"><br /></span><a href="http://4.bp.blogspot.com/-KHEIiMqTYjQ/UHcLSzeSRNI/AAAAAAAABak/U31tf8yLxjM/s1600/fennel+a%CC%81+po%CC%88nnu.JPG"><img border="0" src="http://4.bp.blogspot.com/-KHEIiMqTYjQ/UHcLSzeSRNI/AAAAAAAABak/U31tf8yLxjM/s640/fennel+a%CC%81+po%CC%88nnu.JPG" /></a><br /><br />Step one, cut the fennel into slices. Place a little butter on a pan along with a nip of oil. When the butter has melted, and the bubbling on the pan has silenced, you add the fennel. Season and fry on low temperature for around 30 minutes - up to 45 minutes. Remember to stir regularly and make sure the fennel does not brown. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /><a href="http://3.bp.blogspot.com/-I0WVbsBhoX8/UHcLWDrTt8I/AAAAAAAABbA/QoVi1Y0qsjk/s1600/salsa+verde+undirbu%CC%81ningur.JPG"><img border="0" src="http://3.bp.blogspot.com/-I0WVbsBhoX8/UHcLWDrTt8I/AAAAAAAABbA/QoVi1Y0qsjk/s640/salsa+verde+undirbu%CC%81ningur.JPG" /></a></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Next is the salsa verde, which really profits from resting for a short moment and settling, so that the ingredients are able to mix and mingle, and in that way, establish a harmony of flavors. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /><a href="http://1.bp.blogspot.com/-dv5Ww74ocnw/UHcLUTiglZI/AAAAAAAABa0/zIadZIUCRoE/s1600/salsa+verde+i%CC%81+ve%CC%81linni.JPG"><img border="0" src="http://1.bp.blogspot.com/-dv5Ww74ocnw/UHcLUTiglZI/AAAAAAAABa0/zIadZIUCRoE/s640/salsa+verde+i%CC%81+ve%CC%81linni.JPG" /></a><br /><br />It is difficult to fully disclose a recipe of salsa verde, since its composition is usually relative set and setting, and what is available - but mine was something along the lines of the following: Half a white onion, two cloves of garlic, one teaspoon of Dijon mustard, two tablespoons of capers, five anchovies, two tablespoons of red wine vinegar, handful of parsely, salt and pepper, and then a splash of extra virgin olive oil, until you achieve the correct thickness. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /><a href="http://1.bp.blogspot.com/-2VWVMBfeJjk/UHcLW7OiGQI/AAAAAAAABbM/oP19bM9pgA8/s1600/salsa+verde.JPG"><img border="0" src="http://1.bp.blogspot.com/-2VWVMBfeJjk/UHcLW7OiGQI/AAAAAAAABbM/oP19bM9pgA8/s640/salsa+verde.JPG" /></a><br /><br />Then you need to taste, season, more vinegar, maybe a touch of sweetness is needed, until the flavor arrives at something to one's liking. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /><a href="http://1.bp.blogspot.com/-RvkdqX8IzUI/UHcLVeCkBYI/AAAAAAAABa8/_RLH-bJNtfg/s1600/salsa+verde+re%CC%81ddi%CC%81.JPG"><img border="0" src="http://1.bp.blogspot.com/-RvkdqX8IzUI/UHcLVeCkBYI/AAAAAAAABa8/_RLH-bJNtfg/s640/salsa+verde+re%CC%81ddi%CC%81.JPG" /></a><br /><br />The paste is poured into a bowl and then placed in the fridge until the main dish is served.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /><a href="http://2.bp.blogspot.com/-FL7Rb8edoZQ/UHcLZFmZcCI/AAAAAAAABbg/LMzxyo64b0M/s1600/so%CC%81lkoli.JPG"><img border="0" src="http://2.bp.blogspot.com/-FL7Rb8edoZQ/UHcLZFmZcCI/AAAAAAAABbg/LMzxyo64b0M/s640/so%CC%81lkoli.JPG" /></a><br /><br />The lemon sole had been allowed to calmly defrost in the fridge. I spread a sheet of aluminium on the bottom of an oven tray and then penciled the fish the butter/oil from the fennel. And, of course, season!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://4.bp.blogspot.com/-Km85POmb99g/UHcLYRM_vII/AAAAAAAABbY/aew6kUxQM-g/s1600/so%CC%81lkoli+undan+grilli.JPG"><img border="0" src="http://4.bp.blogspot.com/-Km85POmb99g/UHcLYRM_vII/AAAAAAAABbY/aew6kUxQM-g/s640/so%CC%81lkoli+undan+grilli.JPG" /></a><br /><br />The oven was heated to the maximum with the grill turned on. I then slid the oven tray into the oven and the fish was ready in seven minutes. It is imperative to not leave it in their for too long.</span><br />
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<tr><td><a href="http://4.bp.blogspot.com/-RWP2JzqtIO0/UHcLSFdh9dI/AAAAAAAABaY/qxaSB6chbvE/s1600/cloudy+bay.JPG" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://4.bp.blogspot.com/-RWP2JzqtIO0/UHcLSFdh9dI/AAAAAAAABaY/qxaSB6chbvE/s640/cloudy+bay.JPG" /></span></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-family: Georgia, Times New Roman, serif;">Cloudy Bay Chardonnay</span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">We enjoyed this lovely wine from New Zealand with the food. Cloudy Bay Sauvignion Blanc from 2009. It is truly a flavorful wine. Beautifully lemony in the glass. Light and tasty wine - fruity with fresh and light oaky aftertaste. I certainly do not regret investing in this bottle!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /><a href="http://1.bp.blogspot.com/-TLWSNhGga7w/UHcLXsLI_aI/AAAAAAAABbQ/2ZaYV-JCfaU/s1600/so%CC%81lkoli+bon+appetit.JPG"><img border="0" src="http://1.bp.blogspot.com/-TLWSNhGga7w/UHcLXsLI_aI/AAAAAAAABbQ/2ZaYV-JCfaU/s640/so%CC%81lkoli+bon+appetit.JPG" /></a><br /><br />With the food we served new almond potatoes and then tomatoes which I had cut an a "creative" way, which I then flavored with a little oil, balsamic vinegar, salt, pepper and finely cut fresh basil.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />The food was absolutely delicious!<br /><br />Bon appetit!</span></div>
Ragnar Freyrhttp://www.blogger.com/profile/10062785803967400343noreply@blogger.com9Sweden55.7331676 13.191742455.7242271 13.172001400000001 55.7421081 13.2114834tag:blogger.com,1999:blog-5638284312925172581.post-90333755021240336952012-10-08T19:55:00.002+02:002012-10-08T19:57:24.428+02:00Delicious Risotto with Wonderful Chanterelles and Plentiful Parmesan<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://2.bp.blogspot.com/-Z2FZzzttiKs/UEr8Om2NwAI/AAAAAAAABHM/n-tZ0Ik0Zgw/s1600/IMG_1502.JPG"><img border="0" height="640" src="http://2.bp.blogspot.com/-Z2FZzzttiKs/UEr8Om2NwAI/AAAAAAAABHM/n-tZ0Ik0Zgw/s640/IMG_1502.JPG" width="640" /></a></span><span style="font-family: Georgia, 'Times New Roman', serif;">During the Autumn, here in Scania it is considered a great sport to put on the walking boots and head for a mushroom hunt in the forest. This year I am going on such a journey for the third time - and it is not unusually that one goes on a few trips each autumn. Chanterelles begin pop out of the earth in late July and in some cases you can find mushrooms late into the autumn. Last winter was so mild that according to the news chanterelles were found even in late December by a family taking a Christmas stroll in the forest. </span><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, 'Times New Roman', serif;">I am most excited about stumbling upon chanterelles in the forest. I am also partial to a bit of </span><span style="font-family: Georgia, Times New Roman, serif;">ceps, slippery Jack, bovine Bolete and other tasty boletus mushrooms. Although, I am not yet confident enough to pick the amanitas. I head out for the forest-hunt armed with mushroom handbooks and the appropriate and mushroom-relevant "apps" in my phone - with experience I will hopefully develop a ever keener eye. It is a good rule to only pick the mushrooms you recognize and leave other musrooms be. You should also make it a habit to pick mushrroms into a basket in order to distribute the spores around the forest as you strut through it. In that way you maintain the balance of the forest!</span><span style="font-family: Georgia, 'Times New Roman', serif;">I made this dish in the beginning of August and invited my friend and colleague, Arnfríður Henrýdóttir, to dinner and of course she was recruited in the kitchen!</span><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;"><br /><span style="font-size: x-large;">Delicious Risotto with Wonderful Chanterelles and Plentiful Parmesan</span></span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-2NaoMbIdCFI/UEr4wjuZALI/AAAAAAAABFs/xlb4jjC-4bA/s1600/kantarella.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-2NaoMbIdCFI/UEr4wjuZALI/AAAAAAAABFs/xlb4jjC-4bA/s640/kantarella.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A beautiful Chantarelle</td></tr>
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<span style="font-family: Georgia, 'Times New Roman', serif;">As I mentioned previously, I have a penchant for chanterelles. They are beautiful to look at, a pleasant glowing orange with an aroma of dried apricots and forest earth. They are sometimes hard to find because sometimes they look like fallen autumn leaves. They are commonly found in hollows in mixed forests, and often grow in a circle so if you find one, good chances are that you find another. </span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-pHaagoTgXTY/UEr5BH5XRvI/AAAAAAAABF0/jaGh5sPDV2Q/s1600/Addy%CC%81+hreinsar+kantarellur.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-pHaagoTgXTY/UEr5BH5XRvI/AAAAAAAABF0/jaGh5sPDV2Q/s640/Addy%CC%81+hreinsar+kantarellur.JPG" width="427" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cleaning the mushrooms</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, 'Times New Roman', serif;">And, as I said before, our friend Addý had to work for her food. She was provided with a small brush so she could clean any excess dirt of the mushrooms. You should of course do this while you are still in the forest, so you distribute the spores over the forest floor instead of the kitchen table.</span></div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/--66nk2gR4gQ/UEr5Gyg_1nI/AAAAAAAABGo/CRChwqvA9ew/s1600/risottogrunnur.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/--66nk2gR4gQ/UEr5Gyg_1nI/AAAAAAAABGo/CRChwqvA9ew/s640/risottogrunnur.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Starting the risotto</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, 'Times New Roman', serif;">First, I fried the following over medium heat: finely diced white onion, four garlic cloves and two sticks of celery in a splash of oil - until the vegetables are soft and translucent. Then I added about 400-500 gr of Arborio rice and fried for a couple of minutes. You have to be careful to stir so the rice and the vegetables will not burn.</span><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Adding some wine</td></tr>
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<span style="font-family: Georgia, 'Times New Roman', serif;">You need at least three glasses of wine to make a proper risotto. You pour the first glass over the rice when the sides of each grain turn translucent. The second glass is of course destined for the chef and the third glass you drink with the meal!</span><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">In any case, you wine is reduced and when it has almost evaporated, you pour in some chicken or vegetable stock.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Chicken stock</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />I happened to have some home made chicken broth in the freezer. I made it over the summer after having rummaged through my freezer in search for carcasses of "Bjäre kyckling" (a gourmet chicken here in Sweden). As a result, I made nearly 10 liters of powerful chicken stock which I divided into bags so I could grab one when in need. In situations like this one!</span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-5mf7CRR7kSk/UEr5Dq18NKI/AAAAAAAABGI/eNtz8H318r4/s1600/risotto+3.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-5mf7CRR7kSk/UEr5Dq18NKI/AAAAAAAABGI/eNtz8H318r4/s640/risotto+3.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A ladle at a time</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />One should add only one ladle of stock at a time - nothing more! ;Making risotto requires care and attention - you have to follow your heart! Allow each ladle of stock to boil away - and give the rice a chance to absorb the flavorful stock and release the starch that will later thicken the risotto.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Stirring is essential</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">And you have to remain at the risotto's side. You have to stir the rice continuously so the liquid is evenly distributed and nothing will be burned to the bottom.</span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-6QYpRGgRzJU/UEr5B0vj7WI/AAAAAAAABF4/A4NnwytvF68/s1600/kantarellur.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-6QYpRGgRzJU/UEr5B0vj7WI/AAAAAAAABF4/A4NnwytvF68/s640/kantarellur.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A feast of chantarelles</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">You keep adding stock until the rice become al dente like pasta. A few minutes before the rice is cooked you can attend to the next step, i.e. adding whatever ingredients you have chosen to the risotto - this time chanterelles - but in actuality you can use almost anything - other mushrooms, asparagus, beans, the sky is the limit. Simultaneously, season to taste.</span><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/--25_-Oxo-Rs/UEr6TKpC9jI/AAAAAAAABG8/GcrFUHmfxVs/s1600/risotto+smjo%CC%88r+ostur.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/--25_-Oxo-Rs/UEr6TKpC9jI/AAAAAAAABG8/GcrFUHmfxVs/s640/risotto+smjo%CC%88r+ostur.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Close with butter and parmigiana cheese</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">When the risotto is ready you have to taste and season according to your taste. As a finishing touch, it is good to add a knob of butter and a handful of Parmesan, which is stirred into the concoction.</span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-uWMlRATB8CQ/UEr76PHfEeI/AAAAAAAABHE/3PM0RNaBbsk/s1600/trivento+mixtus.png" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-uWMlRATB8CQ/UEr76PHfEeI/AAAAAAAABHE/3PM0RNaBbsk/s1600/trivento+mixtus.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trivento Mixtus</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />With the food we had a little bit of this bag-in-box. Trivento Chardonnay - Chenin, which we had in the fridge. I have tasted this wine at some point before - and it's quite nice. It originates in Argentine and is luminously yellow in the glass, smells of light fruit with corresponding fresh tones on the palate.</span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-fWM3CU9gT9w/UEr5C_9HUHI/AAAAAAAABGA/4mVH01St2EA/s1600/kantarellurisotto.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-fWM3CU9gT9w/UEr5C_9HUHI/AAAAAAAABGA/4mVH01St2EA/s640/kantarellurisotto.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Serve the meal</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">I would recommend a nice salad with this dish and maybe a loaf of good bread - and, of course, a generous scraping of Parmesan cheese over the lot never goes a miss.</span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-QVfublHSTUQ/UEr5FJN1KfI/AAAAAAAABGY/Vkr0tC31SuY/s1600/risotto+bon+appetit.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-QVfublHSTUQ/UEr5FJN1KfI/AAAAAAAABGY/Vkr0tC31SuY/s640/risotto+bon+appetit.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And devour!</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />Bon appetit!</span></div>
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Adornohttp://www.blogger.com/profile/15657089146266489647noreply@blogger.com1Sweden55.7331676 13.191742455.7242271 13.172001400000001 55.7421081 13.2114834tag:blogger.com,1999:blog-5638284312925172581.post-38376841777646247102012-10-02T12:00:00.001+02:002012-10-02T12:00:14.806+02:00Sous-Vide Duck Breasts with Fried Cherries and Pomme Fondant Potatoes<span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="426" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/_riggja_barna_fa_ir.jpg?img_id=1169045" width="640" /></span><br />
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My wife and I recently had the good fortune of welcoming our third child into the family. This small miracle took place on august 24th when my wife gave birth to a beautiful baby girl. All went well and we brought our little baby girl home the day after, on a beautiful sunny Saturday morning. She was </span><span style="font-family: Georgia, 'Times New Roman', serif;">avidly </span><span style="font-family: Georgia, 'Times New Roman', serif;">greeted by her two older siblings whom were happy too meet their new baby sister. The youngling was a little startled during this first meeting as can be seen on the above picture. </span><br />
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That very evening I made this meal for the love of my life, Snædís. One of her favourite foods is duck and therefore was this an obvious choice. And she certainly deserved it. I don't think we men don't give our women appropriate credit for their efforts during pregnancy and labour, maybe because we are so relieved that we are not in their shoes. A colleague of mine, a gynaecologist, said jokingly that if men were to give birth, they would all be put under general anaesthesia, and on the moment of their waking deemed fit for receiving the highest medal the state would offer! </span><br />
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Well, lets get on the subject - food! This is the second time that I attempt to cook something "sous-vide". Cooking this way means that you seal the food in an air and water resistant bag and then cook the food in the bag at a stable and low temperature. The pros about this type of cooking is that it is supposed to retain more flavor and cook more evenly - getting the "perfect" core temperature throughout the whole piece of meat. This all sounds like a lot of hassle - but actually it isn't that at all - and the result is absolutely stunning, and most important, tastes wonderful.</span><br />
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<span style="font-size: x-large;">Sous-Vide Duck Breasts with Fried Cherries and Pomme Fondant Potatoes</span></span><br />
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<img border="0" height="386" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/andabringur_undirbuningur.jpg?img_id=1169034" width="640" /> </span><br />
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For those who don't own a vacuum sealer, there are other means of sealing in the meat, for example using water pressure, pressing the air out, and sucking it out with a straw. Youtube offers many handy ways to grapple with this. </span><br />
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<img border="0" height="419" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/krydda_ar_andabringur.jpg?img_id=1169035" width="640" /></span><br />
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I washed the duck breasts and then padded them dry with a cloth.</span><br />
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<img border="0" height="426" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/insigla_ar_andabringur.jpg?img_id=1169036" width="640" /></span><br />
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I placed two pieces of breast per bag and seasoned with pepper, no salt this time in order not to draw too much water from the breast and finally a reasonable amount of thyme and rosemary.</span><br />
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<img border="0" height="426" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/i_pottinn.jpg?img_id=1169037" width="640" /></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">I placed the bags in preheated water - temperature: 62 degrees Celsius. I made sure to monitor the thermometer frequently, every five minutes or so, in order not to overheat the water. At one point the temperature rose - so I just removed some warm water and replaced it with cold tap water. Using this method it is very hard to overcook the meat. It will never surpass the temperature of the cooking water - so leaving the duck breast for an extra hour will bear no consequence on the doneness of the meat - it will be perfect!</span><br />
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<img border="0" height="426" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/pommes_2.jpg?img_id=1169039" width="640" /></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">While the duck breast was in the oven I took care of the side dish. On this occasion I made some Pommes Fondant - which is a delicious potato dish cooked in butter and broth. I fetched some new potatoes from my garden - washed them thoroughly and peeled. They are cut in a certain way to create a bottom that is rather a flat surface. First I fried them in butter and flavored with lemon thyme from the garden.</span><br />
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<img border="0" height="426" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/villi_hjalpar.jpg?img_id=1169040" width="640" /></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br />My son, Villi, has been very helpful in the kitchen these past few weeks. Always ready to lend a hand. Now he has even begun to cut vegetable for the salad and is a very efficient "go getter". He proudly placed the potatoes in the ovenproof dish. I then poured warm homemade chicken stock 2/3 of the height of the potatoes. Placed in a 180 degrees warm preheated oven for just under and hour.<br />
<br />The cherries were cooked accordingly; first but a tablespoon of butter in a small pot and then place the cherries, stem facing upwards. Fry on low temperature for a few minutes. Then add some chicken stock to nearly cover the berries. Cook further, for a few minutes and remove them just before the lose their form, and put to the side. I then added more chicken stock and all the liquid from the bags in which the duck had been cooked. I then added two tablespoons of cherry jam, 2 dl of thick cream, seasoned with salt and pepper. Brought to a simmer and left so until the meal is ready to serve.</span><br />
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<img border="0" height="562" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/eftir_klukkustund.jpg?img_id=1169038" width="640" /></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">After just over an hour I removed the duck breast from the pot. As I mentioned I poured all the liquid in the sauce and placed the duck breast on a plate where they are patted dry with a cloth.</span><br />
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<img border="0" height="411" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/ur_pokanum.jpg?img_id=1169041" width="640" /></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">I also removed most of the herbs but added more salt before frying the duck gently on the outside.</span><br />
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<img border="0" height="426" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/steiktar_1169042.jpg?img_id=1169042" width="640" /></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">More butter was added to the pan. And then the duck was fried for a 3-4 minutes on medium heat until the skin was beautifully crispy - and then just for a moment on the flesh side. </span><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">You don't want to overcook the duck - they are already perfect on the inside. </span><br />
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<img border="0" height="454" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/fullkomnar_2.jpg?img_id=1169043" width="640" /></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">If you don't salivate over the above photograph - then I doubt you could call yourself a foodie!</span><br />
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<tr><td style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://ragnarfreyr.blog.is/tn/250/users/1e/ragnarfreyr/img/castillo.png?img_id=1169267" style="margin-left: auto; margin-right: auto;" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">De Molina</span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">With the food I drank some Castillo De Molina Reserva Pinot Noir from 2010. This is a wine from town of Molina in Chile. The winemaker Vina San Pedro has been making wines since 1865 and it is one of the larger manufacturers in the country. This is a lovely wine to serve with duck. Has a bright ruby color, scents of berries and a touch of cherries on the palate along with some mild oak tones. </span><br />
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<img border="0" height="426" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/ver_launamalti.jpg?img_id=1169044" width="640" /></span><br />
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Bon appetit!</span>Adornohttp://www.blogger.com/profile/15657089146266489647noreply@blogger.com7Annehemsvägen 99, 226 48 Lund, Sweden55.7331676 13.191742455.1530071 11.9283149 56.3133281 14.455169900000001tag:blogger.com,1999:blog-5638284312925172581.post-88601079276827463872012-09-11T11:31:00.000+02:002012-09-11T11:31:35.994+02:00Grilled Flank Steak with Chive-Sauce, Fried Onion and Mushrooms <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="360" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/iron_flank_steak.gif?img_id=1161984" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The different cuts of beef</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /><br />I don't recall coming across this particular cut, flank steak, while I lived in Iceland. The reason could of course be that I wasn't actually searching for it at all! Whatever the case - this cut is perfect for the grill. It is usually sold at a reasonable price, at least in comparison to the "better" cuts of beef. Here in Sweden, and elsewhere, this cut is quite a common sight in shops during this time of the year. Cuts like these do well with a bit of a marinating treatment before they are chucked on the blazing hot grill. It is also important to keep in mind to cut the meat into thin slices after they have been cooked and remember to cut across the fibers - in that way you ensure that the meat is soft and tender. On the image above you can see that flank steak is taken from the lower abdominal wall. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br />I was very happy when my colleague got me in contact with a farmer in the northern part of Scania and raises organic Angus cattle and I bought a portion of an animal which was slaughtered early last spring. I have therefore a number of lovely cuts in the freezer - destined for both the bbq and hamburgers, and of course for stews as autumn draws closer. <br /><br /><span style="font-size: x-large;">Grilled Flank Steak with Chive-Sauce, Fried Onion and Mushrooms </span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-large;"><br /></span>First, season and spice the beef. I used a great spice-mix which an Icelandic company, Skerjaver, had sent me, made from a combination of lemon-pepper, black pepper, rosemary, paprika, basil and parsley. In addition, I added a little bit of cheyenne pepper, more of paprika and then of course maldon salt! I penciled the meat with extra virgin olive oil and then rubbed the spice-mix on all sides. Allow it to rest in the fridge for roughly an hour.</span><br />
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<tr><td><img border="0" height="422" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/flankasteik.jpg?img_id=1161985" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption">The flank steak during the pre-cooking phase</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />I think it's absolutely imperative to allow the spice a little time to fully penetrate the outer surface of the meat. </span><br />
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<tr><td style="text-align: center;"><img border="0" height="426" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/sveppir_laukur.jpg?img_id=1161987" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried onions, mushrooms and lemon thyme</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />I diced a red onion, one yellow onion and then around 15 mushrooms which I then fried in oil, and generously seasoned with salt and pepper. Added a few sprigs of lemon thyme to the pan and fried it with the vegetables, just to give them that subtle lemony flavor.</span><br />
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<tr><td style="text-align: center;"><img border="0" height="440" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/a_grillinu_1161986.jpg?img_id=1161986" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sizzling on the griddle</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />I then placed a thick grill-plate on the bbq, which was at this point blazing hot! The steak was just about 3-4 cm thick and it was grilled for around 2 minutes on each side - it didn't require more than that.</span><br />
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<tr><td><img border="0" height="426" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/graslaukssosa.jpg?img_id=1161988" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption">Simple Chive sauce</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />I have blogged a whole lot about white sauces lately. I simply think that white sauces is the most appropriate thing to serve with grilled food - in a way, it creates the illusion that the food is "light". Anyways, the sauce is made from 2 deciliters of light creme fraiche, two crushed cloves of garlic, loads of chives - finely chopped, seasoning and then a touch of honey for a sweet after taste. Decorated with the flowers of the chive (which are in bloom around mid-June in my garden).</span><br />
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<tr><td style="text-align: center;"><img border="0" height="426" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/graenmeti_steikt.jpg?img_id=1161989" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">As an accompaniment</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />The vegetables were places into a bowl and decorated with a few leaves of fresh lemon-thyme.</span><br />
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<tr><td style="text-align: center;"><img border="0" height="400" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/rare_steak.jpg?img_id=1161990" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red and tender - succulent and melts in the mouth</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />The meat was for the most part rare - which I think is simply lovely. The thinner end of the meat worked well for those who preferred medium rare.</span><br />
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<tr><td style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="320" src="http://ragnarfreyr.blog.is/tn/400/users/1e/ragnarfreyr/img/lindemans_1161992.png?img_id=1161992" style="margin-left: auto; margin-right: auto;" width="258" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">Lindemans</span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />With the food we enjoyed a touch of Lindemans Bin 50 - Shiraz from Australia. I came across this particular wine in Systemsbolaget not so long ago and was pleasantly surprised. This wine is thick in the glass. Strong fruit in the nose. The taste is reminiscent of jam accompanied by a spicy and delightful aftertaste.</span><br />
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<img border="0" height="426" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/steak_bon_appetit.jpg?img_id=1161991" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And then all is ready for the palate</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />Served with a simple salad. Rocket from the garden, tomatoes and peppers - simple! <br /><br />Bon appetit!</span></div>
Adornohttp://www.blogger.com/profile/15657089146266489647noreply@blogger.com1Sweden55.7331676 13.191742455.7242271 13.172001400000001 55.7421081 13.2114834tag:blogger.com,1999:blog-5638284312925172581.post-58432175557842263262012-09-06T14:34:00.005+02:002012-09-06T14:44:46.433+02:00A Chinese Feast: Peking Duck with Hoi Sin Sauce, Deep Fried Prawn and Vegetarian Spring Rolls with Sweet & Sour Sauce<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="352" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/undirbuningur_1115113.jpg?img_id=1115113" style="margin-left: auto; margin-right: auto;" width="640" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">An array of healthy vegetables</span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />A few years ago we went on a vacation to the small beach town of Calpe which is on the eastern coast of Spain, 30 km north of Benidorm. This is a quiet beach resort with long, white sandy beaches, oceanside hotels and a decent selection of restaurants. We enjoyed classical Mediterranean cuisine, a lot of seafood of course, a great Japanese Teppanyaki restaurant that was thoroughly entertaining - where the chefs cook infront of the patrons, doing fancy tricks with their sharp knives, seasonings and fire. We also visited this humble Chinese resturant which was in the same building as the hotel we stayed in. And in that restaurant we had some amazing Peking duck that was perfectly seasoned, crispy yet moist. Delicious.<br /><br />Those of you who frequent my blog will be aware that I haven't been cooking as much oriental food as I perhaps should be. And most oriental cuisines are exciting and delicious to eat. I have recently been watching Rick Stein's <i>Far Eastern Odyssey</i>, which are very interesting and well crafted episodes and which got me quite inspired. A tore through some of my cookbooks but the idea for this feast came from my holiday in Calpe, Spain and from my father whom is a oriental cuisine enthusiast and often cooked deep fried shrimp - a family favourite.</span><br />
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<tr><td style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="426" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/dsc_0706_1115110.jpg?img_id=1115110" style="margin-left: auto; margin-right: auto;" width="640" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: start;"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">Sliced green vegetables</span></span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-size: x-large;">A Chinese Feast: Peking Duck with Hoi Sin Sauce, Deep Fried Prawn and Vegetarian Spring Rolls with Sweet & Sour Sauce</span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The duck breast was patted dry with kitchen paper and then placed in the freezer for an hour so that the duck breast and their fatty skin could dry out a little further. This is done to increase the crispiness of the duck skin - to make it more brittle and tasty. Just before the duck was fried it was seasoned with salt and pepper. Sunflower oil was heated in a pan and when it was hot, the duck breast was fried, skin side down - and it is even important to push the sides down into the oil to get the whole skin crispy and delicious. When the skin side is golden brown turn the breast over and fry on the other side, but bear in mind that it is important to spoon hot fat over the skin side to maintain their crispiness. <br /><br />I had made a simple glaze: a couple of tablespoons of sugar (or honey), the same of water is heated in a pot, added some splashes of soy sauce. Brought to a boil and then reduced until it was as thick as double cream. <br /><br />Brushed the skin side of the duck breast with the glaze and then placed in a warm oven and cooked until the internal temperature was just around 65 degrees. </span><br />
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<tr><td style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/ond.jpg?img_id=1115099" style="margin-left: auto; margin-right: auto;" width="426" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">Carved duck breast</span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">The meat is wrapped in Mandarin pancakes, which can be made from scratch, or you can visit your neighbors, for example one of whom has the good sense of keeping a stock of them in her freezer. They can otherwise be found in specialist stores or in better supermarkets. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">All you have to do now is to wrap the duck breast in the pancake with some vegetables; cucumber & spring onions and of course some hoi sin sauce. Absolutely divine!</span><br />
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<tr><td style="text-align: center;"><img border="0" height="428" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/peking_ond_1115111.jpg?img_id=1115111" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Holy moly... peking duck wrap!</td></tr>
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<span style="font-family: Georgia, 'Times New Roman', serif;">We made some Hoi Sin sauce. You can buy it - but why not try to make it yourself, it is much more fun and more rewarding. I examined many recipes online and the final result is a combination of the best I read, and then you just continue adding ingredients until you are satisfied with the result. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Put 5-6 tablespoons of soy sauce, 3-4 tablespoons of peanut butter, 2 tablespoons of honey, 1 tsp of Tabasco sauce, salt, pepper, 1/2 tsp of garlic powder, dash of white wine vinegar, 1 tsp of sesame seed oil. Bring to a boil and season after taste.</span><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><br />
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<tr><td style="text-align: center;"><img border="0" height="392" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/steikt_a_wok.jpg?img_id=1115102" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Make the filling</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">Well, lets move on to the next course. Making spring rolls is also a relatively simple venture. First make the filling. Finely chop 5 cm of ginger, 3-4 cloves of garlic, 3-4 spring onions, one yellow pepper and one red onion. This is is fried in a blazing hot wok in a dash of sunflower oil. I also added a handful of beansprouts. Flavoured with salt&pepper, soy sauce, 2 tsp of sugar and a dash of sweet sherry. Fried until the fluid has evaporated and then put to the side. <br /><br /><img border="0" height="426" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/vorrulla.jpg?img_id=1115103" width="640" /><br /><br />Next step is to stuff the rolls. Place a piece of won ton paper on a board and then placed a tablespoon of filling on the paper. <br /><br /><img border="0" height="411" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/vorrulla-1.jpg?img_id=1115104" width="640" /><br /><br />The roll is made by rolling the filling in half way, then folding in the sides and then finish rolling so the sides are sealed in.<br /><br /><img border="0" height="433" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/djupsteiktar_vorrullur.jpg?img_id=1115106" width="640" /><br /><br />Deep fry in some oil until the won ton rolls are golden brown and beautiful. <br /><br /><img border="0" height="426" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/djupsteiktar_raekjur.jpg?img_id=1115107" width="640" /><br /><br />Now for the shrimp. First make the batter: 3 dl of a flour, 1 tsp salt, 1/2 dl of breadcrumbs (for the extra crunch), 2 tablespoons of potato starch (or cornstarch). Mix. Then add cold mineral water and mix together. You want a thick batter - similar to waffle batter! <br /><br />Then season the shrimp with salt and pepper and dip into the batter. Deep fry until golden brown. <br /><br />Then I made some sweet & sour sauce; First add half a cup white wine vinegar, 5 tablespoons brown sugar, 1-2 tablespoons of soy sauce, 2-3 tsp of potato starch (mix in 5 tsp of water). Mix all together in a pot and bring to a simmer. I then added a half can of canned pured tomatoes and finally 2-3 tablespoons of chopped canned pineapple. Season to taste. <br /><br /><img border="0" height="426" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/matur_1115108.jpg?img_id=1115108" width="640" /><br /><br />We enjoyed some Italian red wine with the meal. Villa Antinori from 2006. This wine is from Tuscany - a classic Chianti blended from a few grape varieties mostly Sangiovese (55%) and some Cabernet Sauvignon, Merlot and Shiraz. The wine has a lovely red vibrant color. Scents of grape fruits and oak. Fills the palate with dark berries, even chocolate and mild oak finish. <br /><br />Bon appetit.</span></div>
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Ragnar Freyrhttp://www.blogger.com/profile/10062785803967400343noreply@blogger.com0Annehemsvägen 99, 226 48 Lund, Sweden55.7331676 13.191742429.0749716 -27.237945099999997 82.3913636 53.6214299tag:blogger.com,1999:blog-5638284312925172581.post-80537094267132932672012-08-20T14:57:00.002+02:002012-08-20T15:24:55.773+02:00Magical Chicken Marbella ala Mamma, with Rice and Salad<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="460" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/mamma_og_eg.jpg?img_id=1158516" style="margin-left: auto; margin-right: auto;" width="640" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">Giving my mom a kiss!</span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><br />This dish is my mother's signature dish and she is a tremendous cook! She has cooked this dish for close to fifteen years to the vast praise and delight by those lucky enough to be involved. My mother first became acquainted with this dish through her friend when we lived Canada for a year while mom studied for a master's degree in education. The recipe first appeared in Julee Russo and Sheila Lukins's Silver Palate cookbook which came out in 1982. This is a particularly appetizing and inviting book. The first edition was only decorated with drawings but the 25th anniversary edition is beautifully embellished with images. One of my favorite cookbooks - therein you can, among others things, find the recipe for Chicken Monterey and then the greatest turkey recipe of all time!</span><br />
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<tr><td style="text-align: center;"><a href="http://www.amazon.co.uk/gp/product/B006DUX3Z0" style="margin-left: auto; margin-right: auto;"><img height="200" src="https://images-na.ssl-images-amazon.com/images/I/51CXKjTAnxL._SL110_.jpg" width="140" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Silver Palate Cookbook</td></tr>
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If you click here you will be brought at the speed of light to <a href="http://www.amazon.co.uk/gp/product/B006DUX3Z0" style="font-family: Georgia, 'Times New Roman', serif;">Amazon in England</a><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Anyways, my mother recently visited us and stayed over for a week. This was less of a vacation for her and more a work-camp - where she diligently worked at her PhD from dusk till dawn, hardly straying away from her computer, except to join me in putting together this amazing dish. And as always, it did not disappoint.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><b>Magical Chicken Marbella ala Mom, with Rice and Salad</b></span><br />
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<tr><td style="text-align: center;"><img border="0" height="384" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/kjuklingur_marinering.jpg?img_id=1158511" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for the oven</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">The first step revolves around marinating the chicken. For best results, do this the night before you cook it so the herbs will be able to properly envelope the chicken and the vinegar can break down the muscle threads. In that way, the chicken will be become soft like butter.</span><br />
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<tr><td style="text-align: center;"><img border="0" height="426" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/hvitvin.jpg?img_id=1158512" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add some white wine</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">Two chickens are pieced and placed into a big bowl. Next, I poured in 150 ml of extra virgin olive oil, along with 75 ml af white wine vinegar, and 25 ml of balsamic vinegar. Then I added a cup of green olives, cup of good black Kalamata olives - it's a good rule to allow half of the juice from each type of olive to float along with. 35 chopped prunes, 2 heaping spoonfuls dried oregano, handful of chopped fresh parsely, 6-8 bay leaves and whole, finely chopped garlic.</span><br />
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<tr><td style="text-align: center;"><img border="0" height="426" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/pu_ursykur.jpg?img_id=1158513" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding some brown sugar (or Muscovado)</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">Another good rule, stir the chicken occasionally while it's marinating so the pieces will be equally marinated. The following day, place the pieces into an ovenproof dish and pour in all the remaining juices. Sprinkle over dark Muscovado sugar (the skin of the chicken will perturb slightly from the liquid and become caramelized in the sugar). Finally, in addition I added a cup of white wine so there will be enough liquid with the chicken (and of course for a bit of extra flavor). Place in the oven and bake at 180 degrees for 50-60 minutes (and the chicken begins to caramelize). When the food is ready, decorate it with a bit of fresh coriander and parsley.</span><br />
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<tr><td style="text-align: center;"><img border="0" height="426" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/kjuklingur_marbella_2.jpg?img_id=1158514" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to enjoy!</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">The chicken is best served with boiled rice - to absorb the delicious sauce that is produced through the cooking. And of course a bit of salad - no food without rich salad!</span><br />
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<tr><td style="text-align: center;"><img border="0" src="http://ragnarfreyr.blog.is/tn/300/users/1e/ragnarfreyr/img/donna_chardonnay.png?img_id=1158259" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Donna di Valiano Chardonnay</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">With the food we had white wine that I had not tasted before. This time, Italian wine from the Toscana region, Donna di Valiano Toscana Chardonnay from 2009. This is a very fruity wine, sweet in the nose - perhaps a touch of vanilla. On the palette enters fruit, oaky and slightly buttery taste. A delightful sip.</span></div>
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<tr><td style="text-align: center;"><img border="0" height="426" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/marbella2.jpg?img_id=1158515" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A delicious meal!</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">Bon appetit!</span></div>
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Adornohttp://www.blogger.com/profile/15657089146266489647noreply@blogger.com0Sverige55.7331676 13.191742455.7242271 13.172001400000001 55.7421081 13.2114834tag:blogger.com,1999:blog-5638284312925172581.post-44653551983185002812012-08-14T20:03:00.003+02:002012-08-15T20:58:51.380+02:00Holy Crepes: Savory Stuffed Crepes filled with Homemade Ricotta cheese & Spinach<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The last few days have been treating us well here in lovely Lund. We are at the end of the summer but it appears that we will enjoy a few more weeks of summer warmth before the autumn comes knocking on the door. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The inspiration for this dish comes from a fellow gastronome and countryman whom while living in the States started a small catering business - www.cookinggoodinthehood.com. I got to know this gentleman online through my website and we have chatted about our shared interest, which is the love for good quality food! Anyways, he publishes his menus online and one morning I saw this appear on his daily menu. </span><span style="font-family: Georgia, 'Times New Roman', serif;">I just needed to see the picture to become convinced that this dish needed to be tried as I do love anything that has to do with or is related to the wonderful crepe! And this variation turns the often sweet crepe into something savoury and substantial enough to be a hearty lunch or a satisfying dinner!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Holy Crepes: Savory Stuffed Crepes filled with Homemade Ricotta cheese & Spinach</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">So, let's get started! </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The evening before I made some ricotta cheese. And that is simpler than many would expect. Last year I purchased some cheese making equipment from Ricki Carrol - the Cheese making Queen of New England. The kit I ordered included some simple instruments and ingredients to make some fresh cheeses including this ricotta cheese.</span></div>
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<tr><td style="text-align: center;"><img border="0" height="476" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/making_ricotta_cheese_1143589.jpg?img_id=1143589" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simple Ricotta cheese</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">I started by pouring 4 L of whole milk into a clean stainless steel pot. To that I added one teaspoon of citric acid and one teaspoon of salt (called cheese salt - but I think it is just good old NaCl). Heated the milk gently to 90 degrees Celsius and stirred continuously. When the milk starts to curdle take of the heat and leave to cool for 10 minutes. Than put some "butter muslin" into a colander and strain the liquid through the muslin. The cheese will remain in the muslin. I then tied the muslin bag up and left to drain for 30-40 minutes over the sink. And that's the whole story - a delicate ricotta cheese ready to be eaten within the hour. Stored in the freezer until the day after.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The next step is to prepare the crepes. </span><br />
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<tr><td style="text-align: center;"><img border="0" height="426" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/crepes.jpg?img_id=1143592" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crepes on the fire</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">I put one cup of flour, 1/2 tsp salt, 1/2 tsp baking powder, 1 tablespoon oil, one egg and one cup of milk and stirred all together until you have a smooth and relatively thin batter. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Butter a pan and bake the crepes one by one. </span><br />
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<tr><td style="text-align: center;"><img border="0" height="426" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/garlic_fried_mushrooms_spinach.jpg?img_id=1143593" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Preparing the filling</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">Cut 20 forrest mushrooms in quarters and then fried them in a potent garlic oil with a chopped red onion. When the mushrooms were cooked I added 300 gr of fresh washed spinach which is allowed to wilt over the hot pan - it will reduce in size, at leash 80 percent. </span><br />
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<tr><td style="text-align: center;"><img border="0" height="426" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/the_mixture.jpg?img_id=1143594" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding the ricotta</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">I put the vegetable mixture in a bowl and crumbled the ricotta cheese into the mixture. Stirred well to combine. Seasoned with salt & pepper and added 3 tablespoons of good extra virgin olive oil. </span><br />
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<tr><td style="text-align: center;"><img border="0" height="426" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/the_making.jpg?img_id=1143595" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Filling the crepes</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">Next step was to stuff the crepes. Placed a heaped tablespoon of filling into the centre of each crepe and than folded to seal in the mixture.</span><br />
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<tr><td style="text-align: center;"><img border="0" height="426" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/happy_pancakes.jpg?img_id=1143596" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for the oven</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">Then place the stuffed crepes in an oven drawer and bake for 20 minutes in preheated 180 degrees warm oven. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Meanwhile I made this simple tomato sauce. Chopped half an onion, 1 glove of garlic and fried for 5 minutes. Added a whole can of tomatoes. Seasoned with salt&pepper, a dash of balsamic vinegar and a teaspoon of sugar. Bring to the boil. </span><br />
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<tr><td style="text-align: center;"><img border="0" src="http://ragnarfreyr.blog.is/tn/250/users/1e/ragnarfreyr/img/montalto.png?img_id=1143598" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Montalto Chardonnay</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">We drank some white wine with the meal. A bag-in-box that I picked up in Denmark recently. This is a lovely wine made in Sicily, Italy. It is a rather light Chardonnay. Scents of fruits, melon. Light on the palate, fruity and dry. A good accompaniment to the meal. </span><br />
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<tr><td style="text-align: center;"><img border="0" height="426" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/pancake_with_tomato_sauce.jpg?img_id=1143597" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bon appetit</td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">Served with a colourful salad, some green leaves, sliced tomatoes and multicoloured peppers. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Simple - don't you agree!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Bon appetit!</span></div>
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Ragnar Freyrhttp://www.blogger.com/profile/10062785803967400343noreply@blogger.com0tag:blogger.com,1999:blog-5638284312925172581.post-19671873176767560792012-08-07T21:39:00.000+02:002012-08-07T21:53:32.993+02:00Succulent Slow-Cooked lambshanks with gorgonzola polenta and a scrumptious gravy<span style="font-family: Georgia, Times New Roman, serif;"><br />I do love cooking lamb. When asked about my favourite dish I usually answer leg of lamb - slowly cooked as my mother would cook it, with herbs and garlic and a delicious gravy - but this type of dish could easily be ranked among my favourites! Lambs shanks, if not handled correctly, are a tough piece of meat that requires care so it can be transformed into a tender bite. And the key is to cook it for a long time - to slow cook!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Slow cooking is one of my favourite methods of cooking. Most of my most successful endeavours have been achieved by applying this methodology to various meats. The key is just using a fatty (and often cheaper cuts of meat) piece of meat and cooking for a long time at a low temperature. This will transform the toughest cut into a "melt in the mouth" experience, and all your guests will praise your cooking talents!<br /><br /><span style="font-size: x-large;">Succulent Slow-Cooked lamb shanks with Gorgonzola polenta and a scrumptious gravy</span><br /><br />And this is a wonderful savoury dish - and for those of you who do not want to spend alot of time over pots and pans this is a delicious solution. It only takes 15 minutes to get things going, and the oven and time takes care of the rest! </span><br />
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<tr><td style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="426" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/lambshanks.jpg?img_id=1140567" style="margin-left: auto; margin-right: auto;" width="640" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">Lambshanks in a pretty pot</span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">My lovely wife, Snædís, had picked up some Icelandic lamb shanks on her last trip to the homeland. I was home and took care of the kids and this was my reward!</span><br />
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<tr><td style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="426" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/boletus_badium.jpg?img_id=1140568" style="margin-left: auto; margin-right: auto;" width="640" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">Dried wild mushrooms</span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">I picked these forest mushrooms last fall when my parents were over for a short visit. We drove out to the Swedish countryside and in a small wood near Sjöbö, in central Skåne, we found a ample harvest of lovely boletes. These are boletus badius and a closely related to the porcini (boletus edulis) which often are mostly prised. But these are of equal quality, or at least I think so. I cleaned the mushrooms, sliced down and dried in the oven, 50 degrees Celsius, for a few hours. Stored in a jar until an appropriate moment presents itself. And this was one of those moments!</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">Fry a few onions & garlic</span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">Sliced one yellow onion, one red, 5-6 garlic gloves and fried in a few tablespoons of extra virgin oil. I also added a couple of branches of rosemary. And when the onions were soft I added the lamb shanks and browned on each side.</span><br />
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<tr><td style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="426" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/broth.jpg?img_id=1140570" style="margin-left: auto; margin-right: auto;" width="640" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">Add stock</span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">Then I poured in half a litre of red wine and brought to the boil - just to cook off the alcohol. Next nearly two litres of a hearty beef stock, a heaping teaspoon of chopped timian and the same amount of marjoram. Season with salt & pepper.</span><br />
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<tr><td style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="426" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/boletes.jpg?img_id=1140571" style="margin-left: auto; margin-right: auto;" width="640" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">Handful of mushrooms</span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">Then I added a handful of the dried boletes. The stock was then brought to the boil again, a lid was placed on the pot and the pot placed in a 120 degrees hot oven for 4-6 hours. Next, do something else. This dish simply cooks itself.</span><br />
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<tr><td style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="426" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/polenta.jpg?img_id=1140572" style="margin-left: auto; margin-right: auto;" width="640" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">Polenta with Gorgonzola</span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">Making polenta is also a simple venture but requires manual labour and is rather time consuming. For each 250 gramms of polenta you need 1 litre of water. Bring the water to the boil, season with salt, and then add the polenta. Turn down heat and then simmer for 40 minutes and stir frequently. When the polenta is ready I added 150 gr. of Gorgonzola cheese and blend together. Season with salt & pepper. </span></div>
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<tr><td style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://ragnarfreyr.blog.is/tn/250/users/1e/ragnarfreyr/img/wolf_blass.jpg?img_id=1140574" style="margin-left: auto; margin-right: auto;" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">Wolf Blass</span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">We enjoyed some Wolf Blass Yellow Label Cabernet Sauvignion from 2010. This is a wine from the southern parts of the country. It is a good bottle of wine, dark red in the glass, thick as a Cabernet should be. Dark fruits, plums and oak notes. A good Cabernet Sauvignion - and suited the meal well!</span><br />
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<tr><td style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="426" src="http://ragnarfreyr.blog.is/users/1e/ragnarfreyr/img/lambshanksonpolenta.jpg?img_id=1140573" style="margin-left: auto; margin-right: auto;" width="640" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">Bon appetit</span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">Just before seven o'clock I removed the pot from the oven. Removed the shanks from the stock, and be careful, because the meat wants to fall of the bone. Placed to the side while I quickly made the sauce. Put 30 gr. of butter in a pot and melted, added 30 gr. flour and made a roux, to thicken the sauce. Added 600-700 ml of stock to the roux and stirred together, added 75 ml of heavy cream and brought to a simmer and cooked for a few minutes to cook away the "flour" taste from the roux. And the sauce was ready!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">All that remained was just to plate the dish. First the cheesy polenta, then the succulent and tender lamb shank and finally drizzle some sauce over the whole thing!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Bon appetit!</span><br />
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</div>Ragnar Freyrhttp://www.blogger.com/profile/10062785803967400343noreply@blogger.com1Sweden55.7331676 13.191742455.7242271 13.172001400000001 55.7421081 13.2114834