Rougail de Cabillaud

Rougail I made before but with sausages. This is the seafood kind of the sauce. The recipes was from the Antilles originally. The one that is on the blog is from Mauritius.

The Rougail is very easy to prepare and good to either a fine and not sweeter kind of sauce or pack the spices and the chili in and the sauce gets spicy. Spicy food is a La Reuion Island favourite.

It works great with fish. Pair it with either rice, potatoes or pasta. I had some left over and it goes great with the sauce.

Just chop onions and garlic and sauté them in a little oil. They take a couple of minutes, then add the cut up cherry tomatoes and season them very good.

Don't get yourself and part of your kitchen snowed in tumeric, like I did. Takes a lot to clean the mess.

Let the spices cook a bit, add tomato passata, Noilly Prat and water. Cook for 5 min and get the thyme in.

Cut the cod in bigger chunks. Use seafood seasoning. Set them on top of the sauce, after 3 min turn them down in the sauce to finish.

Chop parsley and add it on top. 

Recipe for 1:

200 g cod

2 tbsp oil

3 smaller yellow onions

3 garlic cloves

5 cherry tomatoes

200 g tomato passata

60 ml Noilly prat

100 ml water

Salt, pepper, seafood seasoning

3 tsp Garam Masala, 2 tsp tumeric, 1 tsp ground ginger powder

4 stalks parsley, 4 stalks thyme

Asparagus with Ayvar Herb Egg Topping

We only have 18 more days to buy white asparagus. Then the season is over at June 24th.

This time I used the Balkan red pepper paste Ayvar and added a whole bunch of different fresh herbs from my balcony. 

Some boiled eggs for protein and some

 teaspoons of curd for some creaminess.

Ingredients:

2 boiled eggs

4 tbsp Ayvar, either mild or hot

3 tsp curd

Salt and pepper

400 g peeled asparagus

Use a steamer to cook the asparagus. Chop all herbs with large knife. Mix all toppings with the chopped eggs. Let the asparagus cook down and top it with the Ayvar herb mix.

Reblochon melted on Asparagus with Pea Dressing

This recipe was from Swissmilk, featuring Reblochon cheese. But I did it my own way. Reading the recipe, it felt a bit bland to me.

Peas play the mayor role here in this dish. They are cooked in 2 different ways.

Placing them on asparagus together with the lovely Reblochon is great. The cheese melts partly over the asparagus and the peas. It wont go goey all the way so you know what delicacy you are eating.

I served it with some pan fried sourdough bread fingers.

Recipe for 2:

650 g white asparagus

6 green asparagus stalks

1 green onion

1 yellow onion

400 g defrosted peas

120 ml double cream

60 ml water

1/2 lemon juice

2 tbsp butter

Salt, pepper

Peel the white asparagus and break the ends off the green ones. Put them in a steamer or cook them in water.

Heat up cream and milk and add chopped green onion and half of the peas. Season with salt and pepper. Cook for 8 minutes, then add lemon juice and use a stick blender to make a semi fine blend. Keep warm.

Chop the onion and sauté it in butter in a pan. Add the other half of the peas and season. Cook for 4 min.

Cut the Reblochon in small chunks and bring everything together on a plate.

 

 

 

Buffalo Milk Feta on Salad

The salad my not look like a salad, no leafy greens and mostly mashed.

The Feta was something special. I never had Feta from Buffalo milk before. I only know Mozzarella and Burrata from this kind of milk.

The cheese is very creamy and less salty than sheep and goat milk Feta.

The salad was a quick on. I did not want a lot of work. All ingredients together with the dressing went in the Thermomix. It took only 8 seconds and the mix was done. 

But cut it by hand with a knife, it will look different, tasty too.

Ingredients:

3 carrots, 1 green onion, 1 celery stalk, 1 apple, 1/2 cucumber

Olive oil, lemon juice, white balsamic vinegar, salt and pepper

Buffalo milk Feta

Curry Wurst and Fries

I am not a huge FastFood fan.

But a couple of days at racetracks lower your expectations foodwise. Very often there is not much to choose from and you eat what you can get there.

I was at an other Trackday, this time at the Hockenheimring.

From Noon to 1 PM there is a break from driving. 

Only one foodstand was open for lunch. The menu was not very big, mostly sausages and fries. The German classic Curry Wurst was my choice.

Good pork sausage, sweet and tangy sauce with a little curry on top and a heaping of fries.

Sweet Potato Dumplings with Grana Padano

The sweet potato mash that was left over from the day before needed to be made in a new dish.

I decided to give Gnocchi a try. But discoveed very early, that the addition of cream, milk and butter to the mash was not good for the consistency of Gnocchi.

I added potato starch and lots of flour, grated Grana Padano and a good amount if seasoning to the mash.

But shaping the dough was impossible. But the alternative was easy. Bring a lot of water to the boil, a teaspoon of salt added, and use two tablespoon dipped in boiling water.

Drop tablespoons full of dough in the boiling water. Do not overcrowd the pot. In a rolling boil let the dumplings cook. When the come up to the surface, let them cook 3 min. Use a slotted spoon to get them out. Now in with the next batch.

In a pan melt butter with a little oil and drop the dumplings in and let them take a little color. Put on a plate and grate Grana Padano on top.

Sweet Potato Mash with caramelized Onions

I bought a huge sweet potato at the supermarket in Adenau (Nuerburgring). 

It is very versatile and after peeling it, I put huge chunks in boiling salted water and waited for them to get done.

Cream, butter and milk and a couple of seasonings I made a mash.

While the sweet potato chunks were cooking, a pan with onion strips and green onion bits and some garlic went in a pan with olive oil. Seasoned with salt, and sweated down with a lid on top for 10 minutes.

Some runny honey and after 3 minutes some balsamic vinegar completed the dish.

I had a  bought a cooked small pig knuckle at the butcher in Adenau. It is enough for 2 meals. I heated up half of the pork knuckle and served it with some cranberry jam and the sweet potato mash.

Ingredients:

1,5 kg sweet potato

Salt, lemon pepper

Butter, double cream, milk

Piment d'Espelette

1 large yellow onion

2 green onions

2 garlic cloves

Olive oil

Salt, pepper

Honey

Balsamic vinegar

Cranberry jam