Thursday, 24 May 2018

Kohlrabi Apple Salad

The dressing and the fresh roasted pine nuts makes this a great salad. Easy and fast to prepare, just before you serve it to your guests.

This veggie and fruit mixes are my favourite kinds of salad. Savoury and a little sweet. I had just a few items sitting around and had to get them done. I am going on my next trip tonight and having to clear out the fridge.

Recipe for 2 good portions:
300 g peeled kohlrabi
1 red skin apple
50 g fresh roasted pine nuts
3 stems thyme
3 stems lemon thyme
Salt and pepper
1 tbsp Mango vinegar
2 tbsp rapeseed oil

Put the dressing in the blender first. Quarter the apple and cut the kohlrabi in chunks. Put it into the blender and give it a quick mix.
Sprinkle with the pine nuts and serve.

Wednesday, 23 May 2018

Slow Cooker Adobo Chicken

The bones of the chicken legs just fell out of the juicy meat.

That was my first experiance with this Filipino dish out of the Crock Pot, when I scooped out the first piece of the chicken.
I marinated the pieces nearly 12 hours in vinegar, soy sauce and ginger. The vinegar breaks down the protein in the meat and this makes a juicy chicken.

1 whole freerange chicken
1/2 cup white vinegar
3/4 cup soy sauce less salt
1 tbsp brown sugar
3 slices fresh ginger
2 white onions
8 cloves of garlic
10 peppercorns
4 bay leaves
200 ml chicken stock

Break the chicken down into its parts. Do not throw out the carcass, make the stock.

Use a ziplock bag and put chicken, vinegar, soy sauce and ginger in. Close and put into the fridge for up to 10 hrs.

Pour it into the Crock Pot. Add sugar, chopped onions and whole peeled garlic and bay leaves and pepper
Add enough chicken stock to come up to the chicken.
Close the lid and set on low for 7 hours.
Serve on Basmati rice.

Monday, 21 May 2018

Giant Couscous Salad

Lebanese Giant Couscous is not so often sold here in Germany. Our Turkish Supermarkets seldom have it in stock. When you see the spheres for the first time, you might think these are some kind of Italian pasta.
One thing is different about it from the beginning, the couscous needs a lot of broth or water and cooks for 30 minutes. One moment it is still hart, the other moment it gets soft. So stay alert when you cook it.

Serving it for lunch with grilled meat and a bit of yogurt sauce on the side is an alternative to the usual pasta or rice salads.

We mixed ours with sauteed bell peppers, blanched cucumber, small radishes and red onions and finished with some fresh chives.

half a lemon juiced
3 tbsp olive oil
1 tbsp white balsamic vinegar

Dressing a plate for success

Or plating food to look like something else. Inexpensive ingredients steal the show on the plate.

The shiny cans with Russian Caviar are sold empty on the Internet, unused and undamaged. Obviously there are more people trying to make their food shine.

The bottom of the can was filled with a potato cream and topped with black Beluga lentils. Since Beluga caviar in famous and extremely expensive, the humble black lentils step up to the plate with a shiny texture.
Finishing the dish with 2 types of quail eggs. One kind was sour and spicy with onions and the other was cracked and marinated in a mulled red wine. That made a marble effect on the eggs.

4 medium potatoes cooked in their peel
200 g Greek yogurt
2 tbsp chives
1 pinch dried marjoram
Salt and pepper

80 g black Beluga lentils
30 g celeriac

Pickled quail eggs:
6 quail eggs
1bay leaf
1 onion
mustard seeds
1/5 of a star anise
caraway seeds
2 tsp salt
1 tsp sugar
1 tbsp vinegar
350 ml water

Red wine pickled quail eggs:
400 ml red wine
2 tsp salt
1 tsp sugar
1 caraway seeds
1 bay leaf
1 tbsp apple cider vinegar

When the potatoes are cooked, peel them and press them through a potato ricer. Mix with yogurt and seasoning to a cream. Put into the oven at 80 C to keep warm.

Cook the lentils with the celeriac in water without salt, when they are done, season, drain and put them into the oven to keep warm.

The days before - start the pickled eggs- they need 2-3 days in the jar to get the taste.
The eggs should be cooked and the skin cracked all over so that the hot liquid can get in and when they cool down it will get more intense.

12 hours before prepare the red wine eggs. They need that time to get the marble effect.

Saturday, 19 May 2018

Octopus Dog or Pulpo Dog

This is an other recipe of 2 Michelin stars chef Tohru Nakamura.

What I love about his dishes are the quality of the products and the easy way to prepare them. They sound complicated when you look at them first, but are very good to prepare.

The textures and flavour combinations are awesome. This is the 5. recipe and I am loving the taste of this one. It was my first time a cooked an octopus and it was not too complicated. I prepared most of the work before the Royal wedding of Harry and Meghan and ate my dog when they came out of the church. The longest time is just the cooking, cooling down and reheating of the octopus. All other prep work is done is just minutes.

recipe for 2:
600 g whole octopus - enough for 2
500 ml Weißbier or wheat beer
2 tbsp soy sauce
enough water to cover the beast

1 tbsp ketchup
1 tbsp white miso paste
1 tbsp peanut butter

1 small cucumber
3 small carrots
1/2 daikon radish
1 tbsp coriander or parsley or chives
2 tbsp rice vinegar
1 tbsp brown sugar
1 tsp salt
2 gem lettuce

2 baguette rolls or submarine rolls
40 g comté or peccorino cheese
1 tbsp dried fried onions

In a wide pot pour in the beer and the soy sauce and place the cleaned octopus in and top off with water until nearly covered. Bring to a boil and reduce the heat to very low and let it simmer for 2,5 hours. Take the lid of and let the octopus cool down in the liquid.

Take a greater or a handy machine and grate carrots, cucumber and radish. Add sugar, salt and vinegar and a little pepper and set aside.

Make the sauce for the arms of the octopus by mixing ketchup, peanut butter and miso. Spoon it onto the arms of the cooled octopus and set it into the oven under the grill to warm through again.
Toast the rolls.
Stuff them with gem lettuce, drained and squeezed out salad, coriander and baked octopus and slice some pieces of cheese on top. Add the dried onions and if you like some lime juice.


Wednesday, 16 May 2018

Cheese Tajine with Couscous and a hot dip

The Handkäse is easily combined with food you will find in North African Culture. Instead of meat like lamb, chicken or beef the protein comes from the cheese. In this dish it is paired with a spicy yogurt sauce.
The tajine is a typical cook ware in Morokko. It is made of clay, filled with all ingredients of a dish and stored in an oven. The juices and the flavours work in an closed envirement.

Recipe for 4:
250 g couscous
500- 600 veg stock
200 g mixed veggies like peas and peppers
1 onion
200 g sour milk cheese
4 tbsp oil
2 tbsp apple cider vinegar

Yogurt dressing:
200 g yogurt
100 g sour cream
1 clove of garlic
1 tsp hot chili powder

Cook the couscous in veg stock a marked on the package. Cube the bell peppers into small pieces, sautee them in oil and then let them cool down. Chop the cheese into small bits. Mix everything with the  couscous and salt, pepper, vinegar and oil.

Make the dressing and season it with salt and pepper to your liking.

Tuesday, 15 May 2018

Risotto Milanese with Bone Marrow

This is the most famous dish of the north Italian city of Milan.

The risotto rice is grown in the area and since the city was and is prosperus, the most expensive seasoning is used in the rice- Saffron.

To take the risotto to the next level, the Milanese like to eat their risotto with cooked bone marrow for added richness. But do not forget the butter and the Parmigiano that goes in as well.

I love this dish for so many years. I started cooking when I got my own household and saw on TV a report about a first class Milan restaurant. The thing that stuck to me was the risotto that was cooked for the crew of the restaurant before the service started. It looked so easy, but it was not.
It took me a while to get the Carneroli rice, then handling the bone marrow, but after a couple of tries, I had my own very classic Risotto Milanese.

Today I served it with fresh picked green asparagus.

Recipe for 2:
2 marrow bones, cooked
180 g carneroli rice
1 small onion
1 spring onion
4 tbsp butter
150 ml white wine
600 ml beef stick
80 g Parmesan
0,4 g Saffron

Chop onions fine and start them in butter. Soak the Saffron in warm water

Add the rice and coat it well, pour in the wine and let that cook down. Now is time for the Saffron. Heat up the stock and add it 4 steps,
stir very often.

Then finish with butter and cheese.