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Tuesday 29 April 2008

Sardines with sweet and sour dressing

Rice pudding

Black rice with tomatoes, creme fraiche and horseradish

Chorizo and harissa potato salad

Ingredients
450g baby potatoes
1 tbsp light olive oil
200g Chorizo, very finely diced
1 red onion, very finely sliced
2 tbsp flat-leaf parsley, chopped
2 tbsp Coriander, chopped
2 tbsp Mint, chopped
coarse sea-salt and freshly ground black pepper

For the dressing
1-2 tbsp Harissa
1 garlic clove, crushed
1 large unwaxed lemon, juice and zest
1 unwaxed orange, zest only
4 tbsp extra virgin olive oil

Method

1. Tip the potatoes into a pan of boiling salted water and cook for 10-12 minutes, until they are tender to the point of a knife.

2. Heat the olive oil in a heavy-based frying-pan. Add the chorizo and cook for 2-3 minutes until crisp - this is really important as it means that all the oils are released.

3. Drain well in a sieve, reserving all the oil.

4. Make the dressing by mixing the harrissa, garlic, lemon, zest and extra virgin olive oil.

5. Drain the potatoes and, while they are still warm, add the red onion and stir in the reserved chorizo oil, along with the dressing. Cool to room temperature.

6. Stir in the herbs, season with salt and freshly ground black pepper and stir in the chorizo.

Tuesday 15 April 2008

Parsakeitto ja munacocotte

Parsakeitto
1 nippu valkoista parsaa (paksuja)
1 salottisipuli
1 valkosipulinkynsi
1 varsisellerin varsi
1 purjon valkoinen osa
2 dl kermaa
2 dl täysmaitoa
1 dl parsan kuorista irronnutta makuvettä
fenkolinsiemeniä
tuoretta rakunaa
suolaa
sokeria
tuoretta rakunaa

Munacocotte
4 munaa
2 tomaattia
suolaa
mustapippuria
sokeria
1 pnt tuoretta ruohosipulia


Valmistusohje:

Parsakeitto
Kuori parsat ja katkaise tyvi osasta noin 1/3 osa. Keitä parsankuorista veden, suola ja sokerin kera makuliemi itse keitolle. Keitä kuoria noin 10 minuuttia. Siivilöi liemi ja tarkista maku. Kuori sipulit, varsiselleri ja purjo. Pilko ainekset pieniksi, myös parsan tyvi päät. Kuullota kaikki edellä mainitut ja lisää kuorista keitetty liemi. Lisää mausteet ja keitä noin 1/3 osa kasaan. Lisää lopuksi kerma ja maito, anna kiehahtaa. Tarkista maku ja soseuta tehosekoittimessa hienoksi.

Munacocotte
Kalttaa tomaatit kiehuvassa vedessä noin 10 sekuntia ja nosta tomaatit jää veteen. Poista kuoret ja siemenet. Pilko tomaatin liha kuutioksi ja mausta suola, mustapippuri ja sokerilla. Lisää pilkottu ruohosipuli. Laita tomaatti-ruohosipuli kahvikuppiin ja riko muna päälle. Laita kahvikuppi 100 asteiseen uuniin vesihauteeseen noin 45 minuutiksi. Tarjoile keitto munacocotten kera.

Friday 11 April 2008

Chicken breast wrapped in Parma Ham and lentil salsa

For the chicken:
2 chicken breasts
salt and freshly ground black pepper
100 g mozzarella, thickly sliced
2 slices Parma ham
2 tbsp fresh thyme, chopped
2 tbsp olive oil
2 clove garlic

1. Preheat the oven to 200C
2. To make the stuffed chicken breasts, cut the chicken breast in half (but not right through) and fold outwards
3. Season with salt and pepper, add the thyme and mozzarella slices and lay across the flat chicken, three slices per breast should be enough.
4. Fold the chicken breast back together and wrap the parma ham around it.
5. In a medium-sized frying pan, heat the oil, sear the chicken breast until golden.
6. Add the garlic and place into the pre-heated oven for 8-10 minutes.

For the salsa:
75 g Puy lentils
2 large tomatoes
½ small red onion
1 red chilli, halved and deseeded
juice 1 lime
3 tablespoons olive oil
salt and freshly milled black pepper
Flat-leaf parsley chopped roughly

To garnish:
lime slices

While the lentils are cooking, skin the tomatoes by pouring boiling water on to them. After 1 minute remove them and slip the skins off, then halve and squeeze out the seeds. Chop the flesh into small pieces. After that chop the onion, chilli and parsley very small and keep all this aside, covered with clingfilm, until needed.

When the lentils are cooked empty the lentils into a bowl and, while they are still warm, toss them in the lime juice and olive oil. Add the seasoning and taste to make sure you add enough. Now add the rest of the prepared salsa ingredients. Mix well, cover and leave in a cool place.