Wednesday, 26 June 2019

Karaage Salad

Japanese deep fried chicken -Karaage. Why not eat it a little healthy as topping over a couple of vegetables.

I am a huge fan of the YouTubers TABIEATS, two Japanese guys.
The mother of one us lives in Hawaii,  cooks her fast and easy recipes with her son, when she visits Tokyo.

I have done several of her recipes now and they are really good and easy to prepare. I saw the new YT video in the morning and went grocery shopping for the main ingredients: chicken, broccoli and cucumber.
The rest is found at home.

Recipe for 2:
500 g broccoli
1/2 cucumber
4 Spring onion whites
1 Chicken breast
4 tbsp corn starch
Oil for frying

3 tbsp shoyu
2 Tbsp sake
1 Tsp ginger juice
1 Grated garlic clove

4 tbsp canola oil
1 Tsp dark sesame oil
1 Tsp ginger juice
1 Tsp sugar
3 Tbsp rice vinegar

Marinate the chicken first. Cut it into thin strips, it cooks faster this way. Store it in the fridge while you prepare the other ingredients.

Cook the broccoli florets and cool them in ice water so that they keep the bright green colour. Drain.
Cut the white part of the spring onions open lengthwise and take the core out. Lay the onion flat and cut into very thin strips. Put inice water until you need them. That way they will loose the strong onion taste and get crunchy.
Take the seeds out of the cucumber abd cut into small strips.

Place the corn starch on a plate and coat the chicken strips well.
Heat up the oil in a pan to 180 C and in 2 or 3 batches fry the chicken golden brown. Place on kitchen paper to drain.

Make the dressing and assemble the salad, top it with chicken and pour the dressing over.

Monday, 24 June 2019

Dumplings with Strawberry filling

I am a huge fan of dumplings. I even started this blog to talk about the diversity of dumplings.
In summer I love the Austrian method of filling dumplings with fruits, starting with Marillenknödel or Apricot dumplings. Later in season fillings with damson plums.

We are here high in strawberry season.  Today is St. John's Day, the proverb says: asparagus is dead and the cherries are red.
That is the best time of the year to cook with fruits.

I never packed strawberries in a potato dough. But why not. The idea for this recipe came from the brochure of the Hengelein producer of potato dough and other potato products. My Dad loved their different versions of potato dumpling dough. Easy to roll dumplings, and nearly always perfect outcome.

500 g silky potato dough for dumplings
150 g strawberries
30 g butter
40 g bread crumbs
Pinch of cinnamon
125 g raspberries
150 g blueberries
1 tsp lemon juice
Sugar and salt
Vanilla custard
Some mint leaves

Cook a vanilla custard and put clingfilm on top and set it in the fridge to cool.
Wash 50 g strawberries, the raspberries and blueberries an chuck them in a blender. Add some lemon juice and a bit of sugar. Give it a good mix and pour it in a fine sieve to get the skin and pits out. Set in the fridge to cool.

Use a big pot and fill it with lots of water, add 1 tbsp sugar and 1 tsp salt. Let it get to a simmer.
Clean the few strawberries and quarter them.

Divide the dumpling dough in 12 parts. Press the dough flat in your palm and add 2 pieces strawberries and close the dough around. Roll it.

Cook them with a slight simmer for 12 min.

Make some roasted breadcrumbs with a pinch of cinnamon.

Sunday, 23 June 2019

Crêpes with Gorgonzola Radicchio filling

I call the thin pancakes Crêpes like everyone else. But it is an Italian dish, you can call the pancakes Crespelle. The idea for this I found on Pinterest.

Leftover Gorgonzola from the dessert midweek needed an other purpose. A small chunk still sits in the fridge now, that will end up on pasta soon.

The crêpes needed a filling. Why not fill it with salad. I bought a small head of radicchio today and chopped it up. To give it a bit more flavour and texture, I added a chopped springonion.

recipe for the filling:
300 g Radicchio
35 mkl milk
1 spring onion
10 g butter
75 g Gorgonzola
30 g Parmesan cheese

Chop onion and radicchio and start the butter in a pan and add the onion, after 2 min the radicchio.
It will take a while for the salad to wilt down and get brown. Crank up the heat to get some of the water evaporated.
Add the milk and the Gorgonzola and let it melt, then the Parmesan cheese and season to taste.

Ready to bake 3 crépes:
75 g flour
1 large free range egg
1 pinch of salt#
150 ml milk
30 g butter

Make the batter and let it rest 20 min.
Brush the crepe pan or any other you have with a little butter. Let it get to temperature.
add 1/3 of the batter in the middle of the pan and swirl it around.
Wait until you see bubbles forming on top. Turn the crepe over. Bake all 3 and keep them covered and warm on a plate in the oven on low heat until the filling is ready.

Friday, 21 June 2019

Puff Pastry with savoury and sweet topping

I made 3 jars of red onion jam last week. Eating them with cheeses is one option, using them in a dessert is an other.

I saw Sarah Graham, South African food blogger and cookbook auther make this dish. It was the perfect last course for my Pintxos lunch.

It is pretty easy and just takes 10- 12 min in the oven.

Puff PastryP
red onion jam
Balsamic vinegar

Stack everything except the balsamic vinegar

Put it in the oven at 220 C.

Pintxos - home cooked

Since my trip to the Basque Region in Spain and France I was Looking forward to prepare some of the tasty Pintxos at home. My friends were here today and we had a feast.

We prepared 5 pintxos and made a dip to eat with it. It is a lot of Mis en Place to do. One of us had to peel, chop and prepare all the ingredients. A lot of work, but the final preparation did not take that long.
Preparing each pintxo for the photo shoot took a bit more time.

We started with a simple one. Just a little tomato salad with olive oil and balsamic vinegar on a toasted slice of pepper baguette topped with Serano ham and a fried quail egg.

With all pintxos we served a Gazpacho Dip.
1 red bell pepper
1/2 yellow bell pepper
1/2 red Chili
1/3 cucumber
1/3 cantaloupe melon
3 tbsp white balsamic vinegar
2 tbsp olive oil
salt and pepper
3 slices Italian wheat bread without crust

Chuck it all into a blender and that´s it.

Next pintxo was with pan roasted fresh Chorizo on a bed of tomato salad and toasted bread.

300 g of white and brown button mushrooms were the topping for our next pieces of bread. Cutting them into tiny cubes was taking some time and a huge pile went into the pan to roast. After 10 min in a little olive oil there was just enough left for 4 pieces of baguette.
To make the bread more fancy, a slice of Serano ham was skewered and half a boiled quail egg was added.

Fish was a main ingredient in Basque cuisine. Pintxos with some kind seafood .
I bought a piece of cod
Rubbed with smoked paprika and some of my own pepper mix, the 3 pieces went in some olive oil.  It did not take long to finish them.
Roasted bread with a little goat cream cheese and some leafs of Japanese spinach.

The last pintxo was with warm goat cheese roll on caramelized onions and topped with sauteed yellow bell peppers.

Wednesday, 19 June 2019

Tuna in Tomato Sauce with Linguine

I was clearing out some leftovers from my fridge. Half a can of pizza tomatoes and half a jar of great tuna was sitting around. Usually tuna is not cooked in tomato sauce. I prefare it in some kind of light creamy sauce.

But a tomato sauce made from scratch with basic ingredients and the final adding of the tuna gave a wonderful sauce for my pasta.

Take a bit of time when you prepare the tomato sauce. Let it reduce about one third. That is a way to intensify the flavour. Then add the tuna and the fresh herbs.

250 ml pizza tomatoes
3 Spring onions
2 Cloves of garlic
3 tbsp olive oil
1 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper
1/2 tsp piment d' espelette
50 ml red wine
30 ml balsamic vinegar

Fresh herbs
Pecorino,  if you like

Tuesday, 18 June 2019

Lunch Invitation

The day my stitches were pulled I was invited at my friends house for lunch to get the first taste of meat from their new smoker oven. Spareribs were on the menu for the day.

I was not sure how this smoker worked because it is a steel box that works with electricity. The smoker is indoors and just a fine smell of roasting meat was in the air. The temperature gauge was at 107 C and the meat stayed in for nearly 4 Hours.

As an Amuse Bouche with the rhubarb flavoured Prosecco came 3 different prepared quail eggs. Smoked and pickled.

The starter were oven baked thin White Asparagus with some Bacon and breadcrumbs topping. The main dish was next and the smell of smoked meat quadrupled the moment the door of the smoker opened.

Finger licking good it was!
As side dishes a pasta salad and some tzaziki came with it.

The dessert today was a small pastry filled with strawberry jam and ricotta. A strawberry compote on the side.