Wednesday, August 16, 2017

Chocolate Sweet Rice

We had such a thunderstorm with hail yesterday and the temperature dropped about 12 degrees and when I came home I needed something comforting.
I decided to make a sweet risotto and found some Cadbury milk chocolate and a unripe pear.


The combination of chocolate and pear goes great.
Do you remember the dessert  Pear Helene? Vanilla ice cream with a syrup pear and chocolate sauce. So delicious and so 1980s.


Recipe:
600 ml whole milk
150 g Risotto rice
30 g butter
2 stalks of caramelized ginger
1 pinch of salt
20 g sugar
1/2 vanilla pod
2 eggs
1 lemon
1 pear
1 tsp butter
1/2 tsp sugar
60 g chocolate


Melt the butter in a pot and let the rice coated. Takes about 2 minutes.
Add the ingredients down to the vanilla pod.
Let it cook for 20 minutes.
Break the chocolate into pieces and melt it in the rice. Get it off the heat.
Add the egg yolk and a bit of lemon juice.
Seperate the eggs and beat the egg white to stiff peaks.
Press half the lemon.
Melt butter in a small pan and add pieces of pear with skin on. Add lemon juice and some sugar and cook until the pears are a bit soft.
Grate some chocolate on top.



Tuesday, August 15, 2017

Chicken Miso Ramen

This soup is so good and reminds me of a dish I ate in Japan.
Miso is a famous part of many dishes in that country. In many regions the people make the fermented stuff themselves.



In this Ramen soup is the second main ingredient chicken mince with a good amount of spice. The mix of heat and umami goes straight into the soup to flavour it.
I did not have Ramen noodles at home. I took some Cappellini pasta and cooked it in 2 tsp baking powder. It makes a difference when you cook them this way.


Recipe for 3:
350 chicken breast fillet
2 tbsp Takoyaki sauce
2 tbsp Sriracha
2 tbsp white miso paste
1 tbsp sweet chili sauce
5 cm ginger
4 cloves of garlic
2 spring onions
1 small can sweet corn
Ao nori
250 g Cappellini pasta
3 tsp baking powder
1.2 l water
3 soft boiled eggs
2 tbsp light sesame oil


Cook the pasta in 3 l water with baking powder, drain and set aside.
cook the eggs.




Take a mixer and make chicken mince out of the fillets, put in a bowl and add the sauces. Stir well and set aside.
Peel garlic and ginger and chop well.
Heat up the oil and fry the garlic and ginger and add the mince.
Let it turn brown all around and fill in 1.2 l water and bring to a boil.
Cook for 5 min. Add soy sauce and mirin and take a small sieve and put the miso paste in and dissolve it in the broth.

Chop spring onion, peel eggs and open can of sweet corn, put the noodles in the bowls and add soup. Put the rest on top and finish with Aonori.




Monday, August 14, 2017

My perfect dry aged Rumpsteak

I am not a huge fan of steak every day. Mostly the beef is to tough or to bloody for my taste. When I am in the mood to eat one, I look for high quality beef and I prefare dry aged meat. It has a more complex taste and is worth its price.
Eating nearly raw beef is not to my liking, so having a steak English or bleu is nothing for me. I feel as if I have to take a bite out of a living animal.
Beef in steak form well done is a no go, so I have to catch the right moment when I cook it. l rarely go out and eat some in a restaurant, they seldom get it the way I like it. I love the core temperature 58 C.


One other thing is important: a rumpsteak needs the right thickness. Often you get them as thin slices and that wont do.
A big piece of beef steak is lovely. I love the leftover piece to make either a steak sandwich with remoulade sauce and leafy greens or a salad. And I have a bit more the 120 g left of mine. I am looking forward to it!

I bought a 270 g piece of rumpsteak. It was thicker on one side -the shape of a very long Onigri.
I seasoned it with salt and oil and put it in a hot cast iron griddle pan.  4 min on each side. I the stuck a thermometer in and put it into the oven at 140 C fan.  It took 6 min to reach 58 C core temperature.  I shut the heat off and opened the oven door and let it rest for 5 min.
Served on a warm plate!

Sunday, August 13, 2017

Vegan Mexican Polenta with Courgette

The polenta is made with Oatmilk!
We have a supermarket chain named ALNATURA here in our area. They started small in the year 1984 and offered only organic produce. They now have about 114 supermarkets all over Germany. But you can get their organic products in many regular supermarkets as well. So the distribution is much bigger.
I go there- we have 3 supermarkets in the city here - when I look for something organic, that is not sold in the regular stores. I always find something new to try and my vegan kind of cooking is coming along quite nicely.
That does not mean I am a vegan!


The Mexican polenta contains a lot of ingredients, such as: Kidney beans, tomatoes, bell peppers, onions, garlic, chili, cumin and coriander and some more spices.

I still eat parts of my snake like courgette, I am preparing it Balkan style with onions and Ayvar.


recipe for 2:
450 ml oatmilk
125 g polenta mix Mexico
350 g courgette
1 tbsp olive oil
2 spring onions
salt and pepper
3 tbsp Ayvar


Bring the milk to a boil, stir in the polenta and pull the pot away from the heat. Let it sit 3 min and it is done.
Chop the courgette into bite size pieces and the spring onion into rings. In a pot heat the olive oil and put both in and season with salt and pepper, on a medium heat cook until the courgette is done
I left the skin on, so it took a while longer. Add the Ayvar and a dash of water.


Ready to serve.

Jerk Chicken with beans and rice

This is inspired by the SortedFood recipe.  I changed a couple of thing, like the beans and I had to prepare my own Jerk seasoning. It is not available here in a supermarket which has a huge wall of spices. I have to order it online some time.


But checking several Jerk seasoning recipes I discovered that they vary a lot. Some are on the hot side with chili and cayenne pepper, others have curry powder in it. But most of them have allspice and several other dried spices in. As a wet ingredient they sometimes use Worchestersauce or brown rum. I decided to go for both.

Here is my spice blend.  btw:  it tastes great!


1 tsp ground allspice
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp garlic powder
1 tsp onion powder
1/2 tsp mild paprika
1/2 tsp dried thyme
2 tsp  dark brown sugar
salt
1 tsp kampot pepper
Ground this in a pestle and mortar and you can store it in a jar for further use.


3 tsp spice mix
2 tbsp Captain Morgan brown rum
1 tsp Worchestersauce
1 spring onion
1/2 red chili
3 cloves of garlic
Mix it in the oven dish you will use later for the rice.

Spatchcock the chicken before you rub it with the Jerk seasoning. It takes less time in the oven later.
Ben poked a lot of holes with a metal skewer into the chicken, but it dries it out. So I did not.


It does not sound easy to hack through the chicken to get the backbone out and trust me, it takes a good knife and a good amount of elbow grease. Then flatten it and rub it on both sides with the mix.


In a wide pan with a tbsp of oil brown it on both sides for 4 min, then transfer it to a wire rack.


Rice and beans:
250 g long grain rice
salt
400 ml chicken stock
150 m coconut milk
200 g beans from a can- SortedFood used kidney beans
I used french small green beans.
Lime juice


Bake for 40 minutes it the oven and serve with fresh cut rings of spring onion and chili and some lime juice.

Saturday, August 12, 2017

How to get rid of a huge courgette Part 2

This method came to my mind after I was picking the just ripened tomatoes off the vines behind the house in a heavy downpour. It was raining for 24 hours straight and the tomatoes still ripened. Now I had a bowl of tomatoes and the big end of the courgette to prepare.


I remembered the satellite courgettes I cooked last year and had the idea what to do.
I peeled and seeded the head part of the courgette, cleaned and chopped the tomatoes and foraged trough my fridge to find anything else edible. A half box of buff mozz balls sitting in liquid and some Gryere was found. A bag of flatleaf parsley too. Since spring onions are a staple in my kitchen I was ready to prepare the courgette bowl.


Preheat the oven 180 C fan.

Season the bowl wuth salt and pepper, place on layer of tomatoes, chunks of buff mozz and parsley in, seadon again and repeat until the bowl id nearly full. Some spring onion chunks can ge squeezed in between the layers.
Crack the quail egg with s knife and carefully set it on top. As many as you like. Fet some cheese strips on top and set it in an oven proof dish.
bake it for 15- 20 min.



Friday, August 11, 2017

How to get rid of a huge courgette Part 1

I know it will get boring. I still try to eat that huge piece of veg. The top is great to place on a grill because this part is free of seeds. The seed part is like a round ball in the wide part of the courgette. Take it out and you have a wide bowl to fill something in.

The first night I prepared a salad out of grilled slices of courgette, the second night I used the scooped out bowl.


Recipe for the salad:
9 x 0,5 cm slices of courgette
3 cloves of garlic
3 tbsp olive oil
Salt pepper
Herbes de Provence

6 cocktail tomatoes
2 stalks of parsley
Greens from a spring onion
Grated Parmesan cheese
White balsamic vinegar
oregano


Use a grill pan.
In a bowl mix the upper ingredients well and lay the slices out in the pan with some onion pieces.
Grill and turn to grill more. Cool down and mix as a salad with some tomatoes.


Grate some cheese on top and garnish with some oregano.