Tampilkan postingan dengan label Tapa's. Tampilkan semua postingan
Tampilkan postingan dengan label Tapa's. Tampilkan semua postingan
Chicken fajita for posh people
The best way to eat fajita is with your hands but if you crave decorum and want to use fork and knife, here you go. From top to bottom:
Basil Leaves
Creme fraiche
Red fajita sauce from a jar
Red onions
Avocado
Basil leaves
Grilled paprika
Grilled chicken
Tapas, part 5
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Tapas continued
Tapas episode 4
Cut some leftover chicken meat in small pieces.
Cut the white of a lemongrass finely, grate a tsp ginger. Mix with a teaspoon of soy-sauce, tsp of oystersauce, tsp of castersugar with a tbsp white wine vinegar. Marinate the meat in it for half a day or longer.
Divide a celery stalk in 4 cm parts and cut these lengthwise finely in strips. Do the same with a piece of paprika (bell pepper).
At dinnertime mix the meat with the veggies. Dip a sheet of rice'paper' in hot (not boiling) water. Dripdry. Put some coriander leaves on it. Wet a second sheet and use it to cover the first. Put 2 tbsp of the meatmix on one half of the ricepaper. Roll it as tight as possible for a bit. Then fold the sides inwards and continue rolling.
Cut the white of a lemongrass finely, grate a tsp ginger. Mix with a teaspoon of soy-sauce, tsp of oystersauce, tsp of castersugar with a tbsp white wine vinegar. Marinate the meat in it for half a day or longer.
Divide a celery stalk in 4 cm parts and cut these lengthwise finely in strips. Do the same with a piece of paprika (bell pepper).
At dinnertime mix the meat with the veggies. Dip a sheet of rice'paper' in hot (not boiling) water. Dripdry. Put some coriander leaves on it. Wet a second sheet and use it to cover the first. Put 2 tbsp of the meatmix on one half of the ricepaper. Roll it as tight as possible for a bit. Then fold the sides inwards and continue rolling.
Boil some water and get a bamboo steaming basket on top. Steam for about 5 mins. Serve with sweet&sour sauce.
Grilled paprika, mushrooms, blue cheese, Brie, orange/ginger butter, basil-oil
Mackerel, cellery, grilled paprika
Beetroot, spring onion, Cumberland sausage, herb mayo (chervil, chives, tarragon)
Puff pastry, courgette, basil-oil, grilled paprika
with a mix of egg, cream, garlic and grated parmesan
Gravad Lax
Make sure there are no bones left. Chop
lots of dill, mix with 75 gr seasalt, 50 gr
caster sugar, 2 tbsp crushed white
peppercorns. Put one salmon fillet skin
side down. Cover with the mix. Place the
other fillet on top, skin side up.
Wrap in cling film. Put in a soup plate (it will lose lots of liquid). Put something heavy on top to flatten the fish. Leave in the fridge for 2 days or up to a week.
Turn twice per day.
You van make a classic sweet dill mustard sauce (like you can buy at IKEA) but we prefer this less sweet one: mix 2 tsp horseradish (from a jar) with 2 tsp finely grated onion, 2 tsp Dyon mustard, 2 tbsp white vinegar, 1 tsp caster sugar, bit of salt and 120 ml creme fraiche. Add 2 tbsp finely cut dill.
When it's time to serve, remove the cling film
and the salty dill-mix. We even rinsed the
cured salmon and dried it with kitchen paper
to make it less salty.
Serve thin slices on a bed of salsify. Add the sauce.
Some capers, finely chopped onion and coarse brown bread
can be added as well.
Alternative presentation for round plates:
Tapas, part 3
Slice 2 potatoes and boil them in salted water for 5 mins. Then fry them with some finely chopped garlic in one pan, the 4 thickly sliced (big) mushrooms in another pan. Dry the mushrooms on kitchen paper. Use the same pan to fry some chopped shallots and parsley. The coulis we had in the fridge, made from bell peppers that first have been blackened under the grill, then after the skin was taken of, liquidised in the blender.
A circle of potatoes
The mushrooms on top of them
Followed by the shallots and parsley
Topped by the coulis
Use an apple corer to create 6 cylinders from 2 small potatoes. Cut off the skinned ends and boil them in salted water for about 6 mins. In the meantime slice lenghtwise 2 small courgettes.
Grill them in an oiled griddlepan, about 4 mins on each side. Add the potatoes. Replace the courgettes with sardines fillets.
Place the potatoes in the middle
Dribble some paprika coulis over it
Roll up
Eat
Or not
More tapas
Tinned mackerel pate with quick-pickled onions
A recipe from Hugh Fearnley Whittingstall
120-125g can mackerel fillets in oil, or similar canned oily fish fillets
1 tsp English mustard
1 tbsp creme fraiche
Pinch of cayenne pepper
Lemon juice
Sea salt and freshly ground black pepper. Dark brown bread, to serve
For the quick-pickled onion
1 small red onion, peeled and finely chopped
1 large pinch caster sugar
2 tsp cider vinegar
2 tbsp finely chopped dill or parsley
Prepare the onion first: put it in a bowl, sprinkle over a good pinch each of salt and sugar and a grinding of pepper and toss. Leave for 10 minutes to soften (if the onion releases a lot of liquid, drain it off). Sprinkle over the vinegar and dill or parsley, stir, and leave for 10 minutes more. Taste, add more sugar, salt or pepper as needed, and set aside until you are ready to serve – it will also keep in the fridge for up to 24 hours, but make sure you let it return to room temperature before serving.
Drain the oil from the cans of mackerel, and tip the fish into the bowl of a food processor. Add the mustard, creme fraiche, cayenne, some black pepper and a good squeeze of lemon. Blitz to a thick paste, stopping several times along the way to scrape down the sides of the processor. Taste and add salt, if necessary (the canned fish is already quite salty), and more pepper or lemon juice, if you like.
Serve the pâté spread thickly on bread, with a scattering of the piquant onion on top.
Mozarella, mushroom, zuchini, basil-oil
Cut the ingredients in thin slices. Prepare the basil-oil by putting a handful fresh basil, a
garlic clove, pitch of sea salt and some good olive-oil in the blender. Slice a french baguette
lenghtwise, about 1 cm thick. Cover the bread as shown above, add basil-oil. Put under a
hot grill till the cheese has started to melt.
Peel 4 white asparagus. Remove their woody ends and from 4 green asparagus as well.
Put them in boiling water till soft, the whites need more time than the green. Cut the top 5
cm off and keep apart. Liquidise the rest with some chickenstock in the blender.
Poach 2 eggyolks . Wrap the green tops in Spanish ham. Serve as shown above.
Grilled zuchini and mushroom, with ham and paprika-coulis
Coeur de Boeuf tomato, goat's cheese, roasted pine nuts, oregano
Courgette-fritatta, Brie, Cherry tomatoes
Start with grating parmesan ( 1 cup) followed by 1 small courgette. Mix the 2 with half a cup of flour and an egg. Add a bit of nutmeg. Put 2 or 3 heaps of the mix in a slightly oiled frying pan and use a fork to flatten. Turn after about 5 mins. Add the cherry tomatoes around the patties. After another 4 mins add some soft cheese like Brie to melt a bit. Plate with the tomatoes on top, decorate with chives. A turn of the peppermill doesnot harm.
1 shallot finely diced
1 tbsp red curry paste from a jar
2 tbsp creme fraiche or sour cream
2 tbsp TexMex chilisauce from a jar
Some fresh coriander
Some rocket leaves
2 Fajittas
Get the meat from the sausages and mix with the shallots and curry paste. Fry for about 4 mins.
Warm the fajittas. Start with putting the rocket on the fajittas, followed by the meat. Then dollops of creme fraiche or sour cream and chilisauce. End with the coriander leaves.
Roll up and have a good time.
Some simple tapas
Slice the zuchini, grill in a hot griddlepan, serve with grated pecorino cheese, drizzle with honey
Mushrooms, shallots, blue cheese
Slice the mushrooms, not too thin and the shallots. Fry in a little butter till just
browned. Put on the beard, cover with blue cheese and put under a hot grill till the cheese
has melted.
Tomato, cheese and coppa
Slice diaginally a French baguette. Put on sliced, if possible, black tomato, then some
cheese. In the meantime fry some thinly sliced coppa or pancetta in a dry pan. Dry on
kitchen paper. Put on top of the cheese
Mushrooms stuffed with broadbeans, crispy pancetta and blue cheese
Brown the mushrooms in some butter, cook the broadbeans for 3 mins, fry the pacetta.
Stuff everything in the mushrooms, cover with some blue cheese and put under a hot grill.
Shrimps, charmoula-mayonaise
Cook some asparagus al dente and cut each in 3 parts. Fry pancetta crisp and dry on
kitchenpaper. Arrange asparagus in 2 small shallow ovendishes. Crumble blue cheese over
it. Whisk half an egg with some cream and pour over the asparagus. Add the pancetta. Put
in the hot (180C) oven for 15 mins.
Thai shrimp and Basque mackerel
We love the sausages from the English butcher on our market. Cumberland, Lincolnshire. These aremade from his chili and ginger sausages, as thick as a finger. We remove the skin. Cut them in 5 cm pieces and roll them in puff pastry. Cover them with a whisked egg and put them in a 200C oven for about 20 mins. Can be frozen. Yummie.
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