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Saturday 23 May 2009

Täytetyt ahvenrullat

Ahvenrullat

300 g nahattomia ahvenfileitä
tilliä
muutama viipale kylmäsavulohta
suolaa ja pippuria

Liemi

1 dl valkoviiniä
2 dl kala- tai kasvislientä
1/2 sipuli
tuoretta timjamia
suolaa
valkopippuria

Leikkaa ahvenesta keskiruoto pois.
Levitä ahvenfileet työlaudalle, mausta ne ja nosta jokaisen fileen päälle pala savulohta sekä tillinoksa.
Kääri file rullalle ja kiinnitä cocktail-tikulla.

Kuori ja hienonna sipuli.
Laita se korkeareunaiseen pannuun ja lisää liemi ja valkoviini sekä timjami.
Kuumenna ja anna hetki poreilla.
Laita ahvenrullat liemeen hautumaan noin 7-10 minuutiksi kannen alle.
Nosta kalat varovasti ylös liemestä ja tarjoile esimerkiksi perunoiden ja sienimuhennoksen kanssa.

Thursday 21 May 2009

Tallinnan ravintoloita

Nop www.nop.ee (kahvila-ravintola)
Korsaar www.korsaar.ee (kellaripaikka, haiakvaario, kallis)
Vertigo www.vertogo.ee (näköalaravintola)
La Bottega www.labottega.ee (italialainen, sardinialainen keittiöpäällikkö)
Museum www.museum.ee (hampurilaisia, sushia...)

Monday 18 May 2009

Green curry paste

16 green bird eye chillies (whole)
4 lemongrass stalks, chopped
16 kaffir lime leaves, torn into pieces
14 thin slices/5 cm galangal
2 small bunches of fresh coriander, stalks and roots attached if possible
2 tbsp coriander seeds, crushed
2 tsp ground cumin
2 tsp black peppercorns, crushed
4 shallots peeled (or normal shallots if not available)
2 level teaspoon shrimp paste
10 cm piece of fresh ginger, peeled and grated
4 garlic cloves, crushed
2 lime, grated zest and juice
6 tbs olive oil

Sunday 17 May 2009

Hummus sandwich

Täysjyväpaahtoleipäviipaleita
Hummusta
Porkkanaraastetta
Salaatinlehtiä

Wednesday 6 May 2009

Red lentil, lemongrass and coconut soup


For 4 (cooking time 40 minutes)

ingredients

150g shallots, peeled and thin-sliced
2 tbsp of light oil such as groundnut
40g ginger, knobbly bits trimmed off
2 lemongrass stalks
1 or 2 red chillis, diced
2 cloves garlic, roughly chopped
200g red lentils
½ tin of coconut milk, shaken
Lime and coriander for serving
Salt and pepper

method

Heat the oil in a medium-sized heavy-based pan and gently fry the shallots. Wash your ginger and chop it up very finely.

Peel off the tough outer leaves from the lemongrass and cut off the fatter bottom quarter - the soft, fresher part. Slice these into quarters lengthways, and chop as thinly as you can.

When the shallots are soft and smelling sweet, chuck in the chillis, garlic and lemongrass. Turn the heat down, give it a good stir and stick a lid on it.

Cut the remaining stalks of lemongrass in half and tie them together with string. Add to your pan, stir and cover again. You want all these bits to soften but not colour so keep checking and stirring.

Stick the kettle on. After about five minutes stir in the lentils and give them a roll and a coat. Pour in 500ml of hot water and half a tin of coconut milk.

Turn the heat up to medium-high and stir every now and then for the 20 or so minutes the lentils take to cook.

Once they have gone mushy, season, if necessary add more hot water, pick out the lemongrass stalks and serve with lime and a sprig of coriander.

Jamie's Vegetable Jalfrezi

ingredients

1 medium onion
1 fresh red chilli
a thumb-sized piece of fresh root ginger
2 cloves of garlic
a small bunch of fresh coriander
2 red peppers
1 cauliflower
3 ripe tomatoes
1 small butternut squash
1 x 400g tin of chickpeas
groundnut or vegetable oil
a knob of butter
½ a 283g jar of Patak’s jalfrezi curry paste
1 x 400g tin of chopped tomatoes
4 tablespoons balsamic vinegar
sea salt and freshly ground black pepper
2 lemons
200g natural yoghurt

To prepare your curry
• Peel, halve and roughly chop your onion
• Finely slice the chilli
• Peel and finely slice the ginger and garlic
• Pick the coriander leaves and finely chop the stalks
• Halve, deseed and roughly chop the peppers
• Break the green leaves off the cauliflower and discard
• Break the cauliflower into florets and roughly chop the stem
• Quarter the tomatoes
• Carefully halve the butternut squash, then scoop out the seeds with a spoon and discard
• Slice the squash into inch-size wedges, leaving the peel on but removing any thick skin, then roughly chop into smaller pieces
• Drain the chickpeas

To cook your curry
• Put a large casserole-type pan on a medium to high heat and add a couple of lugs of oil and the butter
• Add the onions, chilli, ginger, garlic and coriander stalks and cook for 10 minutes, until softened and golden
• Add the peppers, butternut squash, drained chickpeas and jalfrezi curry paste
• Stir well to coat everything with the paste
• Add the cauliflower, the fresh and tinned tomatoes and the vinegar
• Fill the 2 empty tins with water, pour into the pan and stir again
• Bring to the boil, then turn the heat down and simmer for 45 minutes with the lid on
• Check the curry regularly to make sure it’s not drying
• When the veg are tender, taste and add salt and pepper – please season carefully – and a squeeze of lemon juice

To serve your curry
Delicious with poppadums or my fluffy rice recipe and with a few spoonfuls of natural yoghurt, a sprinkle of coriander leaves and a few lemon wedges for squeezing over.

Friday 1 May 2009

Perfect Coffee

1. Kiehauta vesi. Anna jäähtyä 92-94 asteiseksi.
2. Veden kiehuessa laita kahvijauhe pressopannuun (6g kahvia/1 dl vettä)
3. Kaada 92-94-asteinen vesi kahvijauheen päälle. Läynnistä ajastin.
4. Sekoita kahvia 1 minuutin kuluttua muutaman kerran. Laita pressopannun kahva paikoilleen "kanneksi".
5. Paina kahva hitaasti alas, kun ajastin osoittaa 4 minuuttia.
6. Tarjoa kahvia heti.