Wednesday, 13 November 2019

Korean Double Fried Chicken Wings

Dakgangjeong

This is the name of the dish.


In many YT videos people rave about the great Korean dish with crispy double fried chicken.
We do not have a Korean restaurant in town or in the neighbourhood. We have lots of Korean business and companies where I work, but Korean food is not available. Maybe these large companies have cafeterias that serve special Korean food. But they are not open to the public.


I like to eat fried chicken sometimes. But the typical KFC is not my favourite. Sometimes I have fried chicken at an Asian buffet restaurant. But crispy is not something I remember.

I follow Maangchi on YT. I love her way to show Korean food. Many things are unknown for me. Some combinations are interesting.

500 g chicken wings
200 g potato starch
Salt and pepper
Oil for frying

Sauce:
1 spring onion
3 cloves of garlic
1 tbsp Gouchoujang
1 tsp hot red pepper flakes
1 Dried chili
2 tbsp soy sauce
5 tbsp mirin or cooking wine
1 tbsp black vinegar
2 tbsp brown sugar

Coat the wings after seasoning with lots of starch.
Heat up oil in a large pot 165 C and fry the wings in batches for 5 min. Get them out and drain on kitchen paper.
When all a fried, heat the oil up to 180 C and fry until crispy.
Store in the oven at 80 C until all are cooked.

Make the sauce in a pot and pour over the chicken or put the pieces in the pot snd stir.

Monday, 11 November 2019

Kanelbullar - Swedish Cinnamon Knots

This was on my baking list for a long time. Since all the GBBO´s and German Das Grosse Backen the baking virus has effected me too. I was watching YT travel vlogs from Stockholm. FIKA or the Swedish art of enjoying coffee and baked goods at many times of the day is so nice.
During this cold November Sunday baking makes the whole apartment smell so lovely.


Cardamom and Cinnamon are the spices of these knots.  Here they are the spices for many winter or Christmas bakes. In Sweden you will find them all year round.

When I first checked many different recipes for the size of this bake, I found a couple of methods to form this baked goodies. Many just turn them into rolls, other into balls and this method was the tricky one: knots. One a Swedish recipe site was a good row of pictures to show how it was done.


I am not a huge fan of bakes that are overly sweet. When I checked the recipes, all used a good amount of sugar to mix with the cinnamon and spread on the dough. I think, cinnamon has a kind of sweet taste on its own. I did not use sugar on the inside and it tasted nice.


recipe for 10:
500 g flour
25 g fresh yeast
250 ml whole milk
75 g butter
1/2 tsp salt
1/2 tsp cardamom powder
75 g  sugar

75 g butter
60 g sugar - optional
1 1/2  tbsp cinnamon
1 egg yolk
coarse sugar


Warm 200 ml milk and melt the butter in it. Pour the rest of the cold milk in and check the temperature. It should not be warmer then 40 C.
Make the dough and let it rest for 45 min.

Heat up the oven to 180 C.
On a floured surface, roll it into an rectangular with 1 cm thickness.
Melt the butter and let it cool down a bit. If the butter is too warm, it will run all over the place.
Spread the butter with a brush on top of the dough.
Sprinkle the cinnamon on top.
Now you can add the layer of sugar if you want.


Fold one third of the dough over and shut it with the other third.
Cut in two halves.


Cut each side in 5 equal slices.
Cut each slice 3/4 lengthwise without cutting it completely.
Stretch and twirl each slice and form a knot, tucking the end under.
Brush with egg yolk and sprinkle the coarse sugar on top.
Bake for 20-25 min.

Sunday, 10 November 2019

Dumplings with Mushrooms and Bacon

This is a classic German dish you find mostly in Autumn times in many restaurants. Mushrooms are having their peak season. But it is easy to cook this all year round. Mushrooms are available without running through the forest and picking them from the earth.



Cooked potatoes and some potato flour, an egg yolk and seasoning are the dough that forms the dumplings. Best prepare the dough ahead, it should be cold to work with.

recipe for dumpling dough:
1 kg floury potatoes
salt
50 g butter
80 g potato starch/flour
3 egg yolks



recipe for the bacon and mushroom sauce:
250 g button mushrooms
200 g oyster mushrooms
60 g bacon
1 tbsp oil
2 slices of toast
2 tbsp butter
2 small onions
1 spring onion
3 cloves of garlic
1 tsp thyme
1/2 tsp Pul Biber
salt and pepper
1/2 smoked paprika
200 ml double cream
1 tbsp parsley

Cook the unpeeled potatoes in salted water, peel them and put them in the oven at 160 C for 7 min to dry out a bit more.
Put through a potato ricer and add the other ingredients and let it cool down completely. Be careful with the egg yolks, do not incorporate them too early.



Cut the rind off the toast and make little cubes. In a pan in some butter brown the toast.
Make the dumplings and fill them with a couple of toast pieces.
Cook in salted water for 20-25 min on low heat.

Chop the bacon and the onions and garlic. Start them in a little oil in a large pan.
When the onions are soft, add the chopped mushrooms. They will take a good while to get soft. After 5 min add some salt and season well.
When the mushrooms are done, add the double cream.

Saturday, 9 November 2019

Parsnip Hummus

We have a huge drugstore chain here in Germany -DM - and they are selling their own line of organic products. The montly magazine issue boast some "organic" recipes featering their products.


I rarely buy these products there, we have other shops for that. I buy my household cleaning stuff and toiletteries at a drugstore.
But the recipes get checked.


I am a fan of all kinds of mushy dishes called Hummus. Chickpeas are a bit of love and hate items for me. I have problems to digest the waxy skin around the chickpeas. When I prepare them, I peel the skin off. No fun what so ever!


Recipe for a small batch:
250 g  parsnips
2 tbsp maple syrup
80 g cooked chickpeas (skinned)
1 clove of garlic
5 tsp Tahini paste
1/2 tsp ground cumin
1/2 lemon juiced
Salt and pepper
5 tbsp olive oil
Parsley


Heat the oven to 200C.
Peel and cut the parsnip into 1 inch pieces. Drizzle with maple syrup and stick in the oven for 25 min. Cool down a bit.

Put all ingredients in a blender and make Hummus!

Friday, 8 November 2019

Vegetable Mash - Stamppot

Everything tastes better with butter!

This is an other recipe from 2 Michelin star Chef Thoru Nakamura. A large bag of vegetables is the main ingredient, the other is butter.


Normally all these vegetables are boiled in salted water. That was my first aim at that dish, before I reread the recipe. I had just stored the peeled potatoes in water and wanted to add all the other veggies. Then I took a second glance at the recipe and started again.


In a pot that is large enough to hold all veggies and makes it easy to stir, melt the butter and bring it up to temperature and let it get lightly brown. Then dump in the onions and garlic first.


ingredients:
650 g potatoes
400 g carrots
1 piece of white leek
3 shallots
3 young garlic cloves
80 g butter
salt and pepper
nutmeg
50 ml water
80 ml milk
3 tbsp creme fraiche
parsley


Next dump in all the other bite size pieces of veggies and season with a good amount of salt, that draws out the moisture and helps with cooking.
Get the heat down to low and stir and cover with a lid.
After 3 min add the water and stir again and cover.
Cook the veggies for 25 min, check that it does not stick to the bottom.
Use the milk to scrape the bits off. Grate in fresh nutmeg. Season with pepper and salt again.
Take a potato masher and add creme fraiche and mash roughly.
Stir in some of the parsley and serve with some parsley on top.

You can eat it purely vegetarian. But with some smoked fish and a bit of side salad it is a whole meal.

Thursday, 7 November 2019

Mushroom Cream Sauce with Pasta

I was dusting my huge collection of cookbooks and got sidetracked. I started to leaf through a Gary Rhodes book and got curious. I haven't seen his cooking shows for a long while and checked the Internet. He has 2 restaurants in Dubai.


A recipe caught my eyes. Dried porcini mushrooms in creamy sauce.
I made Linguine with porcini mushrooms and herbs a long while ago. The blog is from 2016.

The cooking process is different in the new recipe. It is very important to reduce the liquids to increase the flavours.


Recipe for 1:
125 g pasta
50 ml white wine
80 ml porcini water
25 g dried porcini
Butter
1 spring onion
2 cloves of garlic
1/2 lemon
50 ml double cream
Salt and pepper
1 tbsp chopped parsley


Soak the porcinis for 45 min, squeeze them out and keep the liquid.
Chop spring onion and garlic very fine.
Melt the butter and start with onion and garlic. After 3 min add the white wine. Crank up the heat and reduce the liquid, add the chopped mushrooms.
Cook the pasta.


Next add the soaking liquid through a fine sieve. Reduce the liquid down and add the double cream. Season.
Take the pasta out with tongs and add it directly into the creamy sauce.
Add parsley and a few drops of lemon.

A bowl of lettuce goes great with this dish.



Wednesday, 6 November 2019

Yufka Katmer with Mozzarella

Do you like sweet things like Baklava? Do you like the tang of Mozzarella cheese?
Then this is the right recipe for you.


I had 6 sheets of Yufka leaves in the fridge. Leftover from my spinach rolls 2 days ago. The problem with this thin sheets of dough is, they dry out pretty quickly and brake apart. When the package is open, you have to use them in a very short time.


Looking through Pinterest and Google I found mostly savoury recipes. It took a bit of narrowing down my search request to find this recipe. "Turkish pastry out of the pan"


It is easy and ready to serve under 20 minutes.

I used a mix of chopped pistachios and walnuts and only less then halve of the sugar that was in the recipe. I know that the Turkish bakes are very very sweet. Not for my middle European taste buds.


recipe for 3 pastries:
6 sheets of yufka
30 g butter
125 g Mozzarella di Buffalo
70 g Kaymak or Mascarpone cheese
25 g chopped pistachios
25 g chopped walnuts
2 tsp brown sugar mixed with dark brown sugar
oil for frying


Melt the butter and use a pastry brush.
Brush one sheet of yufka and set the second one on top.
Spread a blob of  Kaymak in the middle and set a slice of Mozzarella on top.
Sprinkle with mixed nuts and some sugar.
Fold the yufka over like a package and brush with butter to close all sides.
Heat up a pan and pour in enough oil to coat the whole pan and shallow fry the packages golden brown on medium heat.
Drain on kitchen paper and serve immediately.


After one package you will be full, grins.

Tuesday, 5 November 2019

Spinach Rolls with Lentil Dip

This is a Turkish method to serve filled pastry. The dough is Yufka or Filo pastry. You can buy it here at the large Supermarkets or at the Turkish grocery stores.


It is a recipe from German Chef Hans Gerlach that was released in the Süddeutsche Zeitung (newspaper) .


It is a bit of work to prepare everything. I needed 1 1/2 hours for it. I cooked the lentils first. I had blonde lentils from France and they needed 30 min cooking time. Then they need to cool down, so spread them out on a plate.


I bought a huge bag of fresh spinach, not the baby spinach version but the strong leaves. Here you have to rip off all the stalks and that takes a bit of time. Then you have to wash the leaves at least twice. Who wants sand in the dish?


I used my widest pan and a big clove of garlic and 1 tbsp olive oil and wilted the spinach down, first minute with a lid on, then without the lid. Seasoned it with salt, pepper and a lot of nutmeg and squeezed half a lemon over it. When the spinach was properly wilted, I put it into a colander and squeezed as much liquid out as possible. No one wants a soggy roll.


Next came the rest of the filling. I chopped the walnuts and the dates and took a teaspoon of marinated red peppercorns out of the jar. The original recipe calls for green peppercorns, but I don´t like them. A heaped teaspoon of white Miso paste came next. It is not easy to mix the Miso paste with the other stuff and it takes a while until everything is smooth and combined.
I chopped the spinach and added it to the mix and formed some kind of sausage rolls with 2 cm diameter and 10 cm length.


Next came the yufka. Take one leaf and spray it with olive oil or brush it. Sprinkle it lightly with breadcrumbs. Set a second one on top and repeat.
Take a knife or pizza cutter and make 3 strips about 10 cm wide. You get 3 out of regular dough.
One spinach roll on the bottom of the strip and tightly rolled and at the end with wet fingers close the dough.

Put enough oil into a large pan to shallow fry the rolls until golden brown and crispy all over. Drain on kitchen paper and sprinkle with fleur de sel. Takes about 5 - 6 min.

Take the cooled lentils and mix them with Greek yogurt, bunch of chopped dill and Zataar and Sumac and salt and pepper. When you do not use full fat (10%) yogurt, add 1 tbsp of olive oil.

Ingredients:
500 g coarse spinach leaves
1 large garlic clove
100 ml olive oil
1/2 lemon juiced
1 heaped tsp white Miso
50 g walnuts
50 g dates pitted
1 tsp rose peppercorns
salt and pepper
nutmeg
4 Yufka dough leaves
3 tbsp breadcrumbs
Fleur de Sel

Dip:
100 g cooked blonde lentils ( about 65 g dried)
200 g Greek full fat yogurt
bunch of dill
1 tsp Zataar
1/4 tsp Sumac
salt and pepper

Monday, 4 November 2019

Japanese Chicken stir fried Rice

TABIEATS Recipes is the newest channel from my favourite Japanese You Tubers. They cook easy dishes that are tasty and quick to prepare.
Shinichi cooked his childhood classic that his Mom made for him.


I prepared a lot of the recipes and all turned out well. I often change things a bit. I did that in the following recipe too. I had some fresh ingredients that needed to be used up. I added them and an egg to the rice.
To the ketchup sauce I put 2 tbsp of Okonomiaki sauce to have a bit more saltiness and tangyness in the dish. But if you are a great fan of ketchup, do it like the Japanese people and only use that.



Ingredients for 2:
1 chicken breast
1 medium white onion
100 g sugar snap peas
2 red radishes
1/2 cup mixed veggies (corn, peas, bell peppers, carrots)
1 tbsp oil
salt and pepper
1 1/2 cup cooked cold short grain rice
1 egg
3 tbsp ketchup
2 tbsp Okonomiaki sauce


Chop everything in small pieces.
Start with oil and onion, then add the chicken and let that get colour all around. Add all the veggies and give them 3 minutes.
Next comes the rice. With a spatula seperate the rice grains and get them mixed in.
Make a hole in the middle and drop in the egg, start to scramble it and then mix it with the other ingredients.


Season with salt and pepper and stir in the ketchup. The rice get a nice colour. Now add the Okonomiaki sauce.

Sunday, 3 November 2019

Ris Salé Sü from Graubunden - Switzerland

I saw a food and travel report from Switzerland. The story of a mountain farmer and his family in Bergell, Graubunden.
They grow a lot of chestnut trees on their farm and have cows and goats. The farmer likes to grow lots of different vegetables and they make their own cheese.


He collected lots of different veggies and herbs in his garden and brought that to his wife to cook his favourite dish - Ris Salé Sü.
The dish is very seasonal, because each month, other veggies are harvested. The staple in this dish is always the rice, potatoes, cheese and butter. All other things vary. That makes this recipe a very diversified.


recipe for 3:
2 medium potatoes
3 spring onions
3 cloves of garlic
2 bay leaves
150 g long grain rice
150 g strong mountain cheese
50 g Emmenthal cheese
50 g butter
fresh sage
salt and pepper


seasonal veggies:
small head cauliflower
small head romanesco
1 carrot
white of a small leek
1/4 head celeriac
1 parsnip
2 mini bell peppers
3 cherry tomatoes
3 red radishes
fresh herbs like Japanese spinach leaves, celery greens, lovage


Start with peeling and chopping all veggies, grate the cheese.
put all veggies, rice and salt and pepper in a large pot and pour enough hot water on top until everything is covered. maybe add a veg stock cube.



Cook for 12 minutes until the rice and veggies are done.
Brown the butter with the sage in a pan.
Take  a slotted spoon and transfer veggies and rice into a serving dish.
Sprinkle the cheese on top and pour over the sage butter.

This is an amazing tasting dish.



Saturday, 2 November 2019

Buchteln - or the European sweet version of Baozi

Every country has some kind of dumplings. I started this blog 4 years ago with a lot of dumpling recipes and several more followed over the years.


Buchteln can be found from Bavaria, Austria, Slovakia down to Bosnia. They are made with an enriched yeasty dough. Mostly sweet and often filled with fruits or jam. Other times just served with vanilla custard and unfilled.
They are often eaten as a main course following a bit of soup. They are best eaten fresh and slightly warm.


I watched a YT video from Food Ranger yesterday and he was in a Chinese province famous for their Baozi. I was tempted to make a savoury filling with either pork or mushrooms and cabbage, but I wanted to start traditional European. The other dumplings will follow one day.  For them I will need a bigger steamer first.
The Buchteln are made in the oven, that is a lot easier this way.


recipe for 12 Buchteln:
500 g AP flour
40 g fresh yeast
250 ml tepid milk
80 g melted butter cooled
zest of one lemon
60 g sugar
1 tbsp vanilla sugar
pinch of salt

extra flour for your work surface
4 tsp plum jam (homemade)
4 tsp fig jam (homemade)
4 tsp lemon Marmalade (bought)

Butter for a 20x30 cm baking dish
50 g melted butter to brush on
icing sugar


Bake at 200 C for 22 - 25 min.


In a standmixer combine the upper ingredients and knead the dough for 6 min.
Put a dish cloth on top and store the bowl in a warm place for 35 min.
Flour your work station and pull the dough out and knead it a little. Form a long sausage and cut that into 12 pieces.
Roll each into a ball. Flatten and fill with Jam and close it into a ball again.
Set in the dish and do not crowd it. When all balls are in, let them rise 5 min.
Put them in the oven.


When they come out, place them on a wire rack to cool, sprinkle with icing sugar.

Serve with some vanilla custard