Sunday, September 24, 2017

Onigiri with Chanterelle Mushrooms and Umeboshi

I love Japanese cuisine!





The Sueddeutsche Zeitung had an other recipe page and I saw chef Tohru Nakamura made something new again. He made Onigiri with fresh morels and sour and salted plum.
The morels are not in season here and the dried ones are sooo expensive. I found a bag with 10 g for 15€. No way!
Instead I bought a bag of dried chanterelle mushrooms 30 g for 3,99€. I just used half of the package and can put the rest in some meat sauce next. That was a far better value.  It is nescessary to use Japanese shortgrain rice, otherwise the onigiri have a different texture. I buy this rice at 5 kg on the internet. The same time I ordered rice, I bought Umeboshi. They are amazing mixed in rice. I tried them the first time in Kyoto at Nishiki Market.



recipe:
15 g dried chanterelle mushrooms
1 piece of spring onion green
1 tbsp dark sesame oil
1 tbsp white sesame seeds

1 tbsp soy sauce
250 g Japanese shortgrain rice
2 tbsp parsley
4 umeboshi plums
2 sheets of noori







Soak the mushrooms in cold water for 30 minutes, drain and wash the mushrooms again.
Drain.
Chop the green of the spring onion in fine rings and heat the sesame oil in a pan.
Put mushrooms and greens in and cook for 10 minutes, stir often.


Put on  a chopping board and finely dice.
Destone the plums and chop.
Cook the rice.
Chop the parsley and in a dry pan roast the sesame seeds.
When the rice is done, put it in a wide bowl and stir in soy sauce, mushrooms and parsley and a little salt. Let it get to a temperature were you can handle it.
With wet hands form rice balls and stick a bit of umeboshi in the middle. Form some onigiri trinangle shaped ball.


Cut noori sheet into strips and for the ones you will eat soon, wrap the noori around. The others store seperate.
I had some prawn salad and some fresh cooked prawns and some pickled veg with it.

Saturday, September 23, 2017

Chicory Watermelon Salad

With sesame soy sauce dressing.


That is so delicious.
But I have to confess, it is a lot of work to prepare a plate of salad of two people.

I had a bit of running around to get a watermelon this time of year. Season is mostly over, but I found a seedless one- which still had a lot of seeds!


recipe:
1 tbsp sesame seeds
1 tbsp puffed amaranth
10 red radishes
500 g watermelon
1 chicory
3 stalks of mint

dressing:
1 knob of ginger
1 small garlic clove
1/2 - 1 red chili
3 tbsp lime juice
2 tbsp soy sauce
1 tbsp rapeseed oil
2 tsp dark sesame oil
2 tsp agave syrup
pepper


In a dry pan roast the sesame seeds and set aside.
Grate ginger and garlic.
Cut the chili into rings.
Make the dressing.
Make fine slices of radishes.
Take the single chicory and cut out the bitter core. Divide into single pieces.
Chop the mint leaves.
Open the watermelon and measure about 500 g. Cut into bite size chunks.
Decorate a huge platter so everyone can dig in.
Dressing on top. 

Eggplant Beef Burger

A bun less burger!
But that does not take the feeling of eating a good burger away.


I had organic minced beef and an eggplant sitting around and thought about so many different versions to prepare it. But it was only one eggplant so making a dish with filled ones like they do in Turkey is too much effort with just one.


Making a pasta sauce was next, because eggplant and some beef sound a bit like a la Nonna from Sicily. But it did not want to eat pasta.
I came home and still had no real idea what to prepare, then I found a leaflet in the mailbox with burgers to be delivered and the idea was born. I dumped the leaflet in the paper trash bin and went inside to cook.



recipe:
400 g organic beef mince
100 g bread crumbs
1 egg
1 spring onion white finely diced
1 tsp dried onion powder
1 tsp garlic powder
salt and pepper
1 tsp herbes de Provence
1 tbsp tiny capers
oil
1 eggplant
salt
4 slices pepper cheese
tomato
ketchup
spring onion green
50 ml Bourbon


Cut the eggplant into half inch slices and salt them and let them rest 20 min.
Mix all the beef ingredients down to the capers.
In a wide pan heat up oil and dry the eggplant slices and give them a couple of minutes on each side until brown. On the side of the pan fry the onion greens.
Take both out of the pan, cover and keep warm.


Use a 6 cm ring cutter and press the beef mix inside. Make high round towers.
In the same pan brown the beef towers on all sides until dark brown, add the Bourbon and close the lid and reduce the heat and cook the patties until they are done or to your liking.

Put some ketchup on the lower eggplant disc and set a patty on top, add a slice of cheese and some tomato and the other eggplant slice. Top with fried green onion.




Thursday, September 21, 2017

Mango Lassi

I did not drink enough today. When I came home from work I needed something to boost up my inner system. Plain old water did not do the job for me.


A very ripe mango was sitting in my fruit basket and waited to be eaten. But it was nearly mush and not very good to eat on its own. But a pail of Turkish yogurt was sitting untouched in the fridge and I came up with a Mango Lassi.

The last bit will go with me to work tomorrow, I just filled a 250 ml bottle.


recipe:
1 ripe mango
300 g yogurt
150 ml sparkling water
1/2 lime juice


Get everything in a mixer and make a smooth drink.

Wednesday, September 20, 2017

Leftover Entrecote and Pasta

I was looking forward to eat more of my lovely piece of beef. I cut half of the remaining piece into small cubes and put on a pot of linugine.



I had the Thermomix cooking more tomato sauce for the winter and it came handy with a few spoons today to finish my meal.


Just a courgette and a spring onion together in a pan in some olive oil and the beef added later and finished with the fresh tommy.


Such a fine kind of midweek meal.

Entrecote and herb butter

A huge piece of Entrecote is waiting for me. I checked the label outside to see the weight and saw 468 g. The first thing I did was secure the meat with some kitchen twine to make sure it wont fall apart. The next move was to get my meat thermometer out of the tool drawer.


But first things first. The herb butter.
No one can say I lack fresh herbs on my balcony. I went outside with some scissors and made a cut all round me. I selected the best and washed and dried it on kitchen paper.

Room temperature butter was waiting too. I used an ice cube tray and put the finished butter inside, that way I can use individual blocks and place them on the meat and the potatoes.



Boiling just a small amount of potatoes in a pot makes no sense. I stabbed them with a fork and placed them in the microwave for 10 min at 800 watts. Done.


The veggie side of the dish is Baby spinach. Just a small onion and a bit of garlic sauteed in oil and the spinach on top with some salt, pepper and nutmeg. Easy peasy!

I oiled the entrecote after I put some salt on it. No pepper, because that will burn and turn bitter. I used a cast iron griddle pan and had the meat on each side in the pan for 3 min on high heat.
I turned my little oven to 150 C and placed the entrecote with the temperature probe in.
I love my steaks at 58 C. Out it went and covered resting on a warm plate for 5 min.
Delicious.

Now I am looking forward to about 270 g of leftover entrecote to use up this week.

Monday, September 18, 2017

Duck Breast with Blueberry Ketchup and pointed Cabbage

Served with Pearl Barley.


The ketchup I made at the beginning of this week and it needed something to go with. I went to my usual Saturday supermarket and checked the organic and regional section. They sell produce from a range of 150 km around. I found a duck breast amidst all the different free range chicken stuff and was very happy about it - it was 30 % off, because had to sold and eaten today.

I bought a package of large pearl barley and a special kind of cabbage -Spitzkohl - pointed cabbage.  This has much softer leaves then the regular white cabbage and is rolled up at the top to look like a pointed hat. It does not take much time to soften up in boiling water and is eaten best with some cream sauce.


recipe serves 2:
1 large duck breast
salt and pepper
5 tbsp Bourbon whiskey

1/2 pointed cabbage
2 spring onions
1 tbsp butter
50 ml cream
1 pinch of nutmeg,
salt and pepper
1 pinch Piment d´Espelette

75 g pearl barley - large or small is your choice
1 chicken stock cube


The barley cooks for 20 min and then rests in the stock for 10 min.
Criss Cross the skin of the duck breast with a sharp knife, do not cut into the meat.
Place the breast with the skin side down into a cold pan and start the heat on high.
Cut the cabbage leaves into bite size chunks, cook it in boiling salted water for 3 min, drain unter cold water.
Chop the spring onion and saute it in butter, add the cream and the seasoning and add the cabbage and cook for 3 minutes.
Turn the duck breast in the pan to the other side and brown it. Now you can place it into the oven or, just as I did, splash the whiskey into the pan, close the lid and turn down the heat to medium and let the breast cook to your liking.


Cut into slices and serve with the ketchup.