Lacking.

Please excuse me for the lack of updates recently. But in 5 days we move over seas and its been very hectics the last couple of weeks, which have meant we've eaten out 80% of the nights and the rest its been simple pasta recipes or soups, ie nothing to write home about. I was about to post a chicken soup i made though, but was quickly shut down by my wife who claimed it was to damn bland to post about. While i kinda agree with her, i still want to post a picture of it, not for the soup itself but to show off our new soup bowls we bought ahead of the move. They gonna be fantastic to make French onion soup in!

Just now the removal company came to pick up the last of our stuff, which means I no longer even have the basic stuff to cook with. What this means is that the last meal in my fantastic kitchen has been cooked. As a side note, the majority of our stuff was shipped a month ago by boat. The last pieces is going by air,allowance for the air fright was 50kg, we ended up with a nice 107kg...
On the upside, the blog will definitely pick up speed again as soon as we touch down in Stockholm, so please do check back.

Pear and walnut salad.

S2

20-30g butter
30ml white wine vinegar
15ml brown sugar
1 pear, quartered and cored
60ml walnuts
30g rocket
6 slices of creamy blue cheese

Melt the butter along with the vinegar and sugar in a frying pan. Add the pear and walnut and cook till the pear gets soft, about 5 minutes.
Place the rocket on a plate, top with pear and walnuts, finish with the cheese and drizzle with olive oil.

drink: l'ormarins sauvignon blanc 2006

Suong Kho, sort of.

Not sure how authentic this dish is as i couldnt find a complete recipe, so had to guess a few things. However, it worked out very nice.

S4

600g chopped pork spare ribs
15ml vegetable oil
15ml brown sugar
30ml fish sauce
5ml paprika powder
1 garlic, finely chopped
1 shallot, finely chopped
100g of small Rosa tomatoes
250ml water
s&p

Melt the sugar in oil in a pot for a couple of minutes. Turn up the heat to max and saute the pork in batches, just to get the color right. After all the meat is sealed, throw it back in the pot. Add the shallot and garlic and cook for about a minute before adding the water and fish sauce. Season to taste and let it simmer till the sauce is reduced to 1/3, about 45 minutes.Serve with jasmine rice and the tomatoes. Garnish with chopped garlic chives and some of the sauce.

drink: st.george beer

Garlic and capers spaghetti.

S4

700g spaghetti
200g bacon
3 big cloves of garlic, chopped
70ml capers, drained
80g rocket, roughly chopped
1 large red chili, thinly sliced
1oml of lemon zest
45ml lemon juice
250ml grated Parmesan
black pepper
olive oil

Cook the pasta in a large pot with lots of salt. Meanwhile fry the bacon till crisp.
Saute the capers and the garlic for about 2 minutes on medium heat in about 3 tablespoons of olive oil. Add the chili, zest and lemon juice and stir for one min, then take the pan of the heat.
Drain the pasta once its done and toss with the garlic mix. Then add the rocket and Parmesan.
Serve with bacon strewn on top along with black paper and some extra Parmesan.

drink: hartenberg merlot, 2003

Lemon and cream pasta.

S4

400g pasta
150ml cream
150ml Parmesan, grated
125ml basil, roughly chopped
15-25ml lemon juice
10ml lemon zest
pepper

Bring a big pot with water to the boil, add a lot of salt.
Cook the pasta according to the packets intructions. Drain and throw back into the pot and stir in the other ingridients, toss well. Serve with some extra grated Parmesan on top.

drink: water

Chili and lemon kingklip.

S2

2x200-250g kingklip fillets or other firm white fish
600g medium sized potatoes, sliced thinly lengthwise
1 onion, sliced
1 teaspoon chili flakes
3 plum tomatoes, deseeded and cut into thin wedges
zest of one lemon
olive oil
s&p
knob of butter

Preheat the oven to 220c.
Spread baking paper on a baking tray and toss the potato on it. Drizzle with olive oil and sprinkle with sea salt. Cook for about 35-40 minutes or until golden and crisp.
When 15 min or so remains on the potato, heat a saute or frying pan with 15ml oil.
Mix the onion and chili flakes in the pan and cook for three min. Meanwhile, season the fillets with salt and pepper. Add to the pan and cook for 3-4 minutes each side over medium heat. Once done, remove from heat but keep warm. Add the tomatoes and lemon zest to the pan and turn up the heat. Cook for 4 minutes, season to taste and add the butter just before serving.

drink: a nice chenin blanc or a light pinotage

Whitechoc mousse with blueberries.

S4

150g white chocolate
500ml pouring cream
45ml hot water
10ml gelatine powder
250ml blueberries, fresh or frozen

Dissolve the gelatine in the water. Melt the chocolate in a saucepan along with the cream. Then pour in the gelatine and let it cook for one min.
Take of the heat, transfer to a bowl and place in a ice bath to cool.
Stir in the berries and portion the mix into glasses.
Chill for 2 hours.

drink: single espresso

Noodle soup with five spice beef.

Due to a small emergency the beef got a tad to medium, should be medium rare for this dish.

S4

500g rump steak
400g rice noodles
500ml chicken stock or deli bought chicken stock
1 rec chili, deseeded and chopped
2 scallions, chopped
15ml grated ginger
7,5ml five spice powder
5ml chili powder
45ml vegetable oil

Cook the noodles according to instructions.
Combine the stock, chili and ginger in a pot and bring to the boil, then turn down and keep warm.
Mix the five spice powder and chili powder in the oil. Toss the beed in the mix.
Fry the beef over high heat for about 3 min each side.
Portion the noodles into bowls, slice up the beef and place on the plates and scatter the onions over the dish. Finish with pouring the stock around the dish.

drink: black label

Mozzarella and rocket salad.

S4

3 slices of nice white bread, torn into pieces
100g rockets
100-150g mozzarella, torn
4 plum tomatoes, sliced
30g tapenade
12 basil leaves
60ml olive oil
30ml red wine vinegar

Preheat the oven to 225c. Toss the bread with 30ml of the olive oil and cook it in the oven for 8-10 min or till crusty and golden.
Place the rocket, tomatoes, mozzarella and bread on four plates. Top with the tapenade and basil leaves. Drizzle with the dressing.

drink: nothing

rocket penne with grilled proscuitto.

S4

400-500g penne
15 slices of prosciutto (about 150g)
150g rocket
30ml olive oil
30ml balsam vinegar
s&p

Start by turning on the grill in the oven.
Cook pasta according to instructions. When its about 3 min to go on the pasta, put the prosciutto on a baking tray under the grill , remove when the pasta is drained and returned to the pot.
Toss the rocket, oil and vinegar with the pasta in the pan, season to taste.
Serve with the prosciutto on top and a side salad of tomato, cucumber and chopped onion drizzled with olive oil.

drink: water

Big dish.

Since i haven't updated in a while, i thought id do it with a massive dish, so here it comes.


S2

beef:
1 400-500g rump steak
1 orange, zest and juice
1 tsp chili flakes
1 tsp dried oregano
1 tsp Dijon
3 crushed garlic cloves
salt to season

chicken:
4 chicken thighs, deboned
2 tsp tomato paste
2 tsp white wine vinegar
1/2 tsp cayenne pepper
1 tsp mustard powder

salad:
1 lebanese cucumber or 1/2 a normal cucumber
1/2 red onion, sliced
250g canned corn, drained
250g red kidney beans, drained
3 plum tomatoes, deseeded and chopped
1 small red chili, deseeded and chopped

dressing:
30ml olive oil
30ml white wine vinegar
10 leaves of fresh mint
2 cloves of garlic

Score the beef and combine the marinade, season and drop the beef into the marinade.
Combine the paste for the chicken and dress it.
In a blender, mix the dressing well.
Fry the chicken 7 minutes on each side, when you flip the chicken add the beef into another pan and fry for 3 min each side for medium rare, let the beef rest for a minute or two while the chicken gets ready.
In a bowl, combine the salad and dress it with the mint dressing.
Divide the rump in two, serve with 2 chicken thighs each with some extra mint leaves as garnish.

drink: peroni

Gnocchi with salsa.

S4

800g potatoes
160g plain flour
15ml sea salt
15ml chopped basil
15ml chopped parsley
1 large egg, beaten
60ml olive oil
50g butter

salsa:
6 plum tomatoes
1 red onion
1 spring onion, chopped
juice of one lime, or to taste
15ml olive oil
some nice dosage of bushmans fire or other hot chili sauce
15ml chopped coriander
15ml chopped basil
s&p

Set oven to 180c. Bake the potatos without oil for 1 hour or until easily pierced with a skewer. remove and let cool for 10 min. Then peel and mash. Wait for it to cool.
Mix the flour and salt into the potatoes, then add basil and parsley. Follow by adding the egg half upon half until the dough is smooth. DO NOT USE ALL THE EGG IF IT IS NOT NEEDED.
Put a pan with water on the stove, salt when boiling. Get a bowl with iced water ready.
Then roll the dough into 6-8 balls, then roll it out into sausages about 30cm long. Cut the dough into 3-4 cm long bits.
Cook in batches for about 3 min, or until the gnocchi float to the surface. remove from the pan, chill in iced water for 1 min then dry on kitchen paper.
Score the tomatoes on the top then settle in a pan with boiling water for 45 sec, remove and put in cold water for 30 sec. Then remove the skin, slice open and remove the seeds. Chop the tomatoes and mix with the other salsa ingredients and place in a serving bowl.
Once the salsa is done, heat a saute pan till hot. Add 30ml olive oil and 25g butter. Saute the gnocchi in batches until golden (about 3-4 min) then serve while hot on a bed of salsa with some extra basil.

drink: black label

No chow.

Just making a quick post to explain the absence of new posts in the last week.
We are moving back overseas in a month and on Friday the shipping company was here to pick up all our stuff. Which means that we've been eating out for the whole week as we have tried to pack up.
Above you can see my kitchen being dismantled. It's gonna be so weird having to cook without my own stuff, we have some borrowed pots and pans to use until we leave, but all my special tools are now stuck somewhere in a customs storage.
Anyways, i'll get back cooking on Monday, gnocchi's with tomato salsa i think is on the menu.
Ciao.

Chili chicken.

S4

600g chicken fillet
60ml soy
60ml hoisin
3 cloves of garlic, finely chopped
2 small red chilies, finely chopped
15ml brown sugar
80ml water

Mix the soy, hoisin, garlic, chili and sugar in a bowl. Then toss the chicken in the mix and let it marinate for 15 min.
Heat a nonstick frying pan on medium to high heat, shake the marinade of the chicken and fry for 5 min on each side, or till done. remove the chicken from the pan and place on a heated plate, cover with foil.
Combine the water and the marinade in the frying pan and reduce till syrupy.
Slice the chicken 1cm thick, serve with rice, spring onion and drizzle with sauce.

drink: terra del capo, 2004 sangiovese

Tomato soup.

If you are a vegetarian you can ofcourse substitute the chicken stock with vegetable stock.

S4

1 liter chicken stock
1kg plum tomatoes, halved
250g rosa tomatoes on the vine
1 onion, thinly sliced
2 sun dried tomatoes, drained
3 cloves of garlic, slightly crushed
4 thyme sprigs
15ml caster sugar
15ml barbecue sauce
10 basil leaves
90ml olive oil
sea salt
pepper

Preheat the oven to 225c. Take 60ml of the olive oil and pour into a baking pan. Heat it in the oven till well hot then put the plum tomatoes, onion and garlic on the pan. Sprinkle with the caster sugar, season generously and throw on the thyme. Shake the pan then replace in the oven and bake for 20 min, stirring the tomatoes after 10 minutes and add half of the basil with 3 min to go.
Meanwhile bring the stock to the boil. Then tip the contents of the baking pan into a another sauce pan, removing the thyme. Pour over the stock and bring the tomatoes and stock to the boil. Add the sun dried tomatoes and the barbecue sauce then cook for five minutes.
remove from the heat then strain into a bowl. Place the tomato mix into a second bowl and using an immersion blender mixing it till smooth, adding the stock a bit at a time till all combined. The texture should now be creamy.
Pour through a fine sieve, use a wooden spoon to push the soup through. Taste and correct the seasoning if needed.
Meanwhile heat a saute pan, add the remaining oil and add the rosa tomatoes. Cook for one minute.
Serve with some sprinkled basil on top the tomatoes.

drink:

Stock: the chicken kind.

Not a meal per se, but since im making tomato soup later today i made the stock i wanted yesterday afternoon. All though it takes some time on the stove, the cooking in itself is very easy.


Makes 3 liters

2kg of chicken wings or carcasses
3 sticks of celery
2 leeks
2 onions
2 large carrots
1/2 garlic head
2 sprigs of thyme

Throw the chicken into a big pot and cover with 4 liters of water. Bring to a boil making sure to skim of any white foam.
In the meantime, roughly chop the celery, leeks, onions and carrots. Once the water is boiling throw in the vegetables.Wait for the water to come to a boil again, turn down the heat and let it simmer gently for 3 hours.
Strain in a chinois or a very fine sieve. Throw away the vegetables and chicken.
If you want, you can continue cooking the strained stock and reduce it further if you want it stronger.
If not, store what you don't use straight away in the freezer for up to 2-3 months.

Chili chicken stir-fry.

s4

600g chicken breast, sliced into 1cm sticks
150g green beans, chopped in to 3-4cm lengths
6 cloves of garlic
3 large red chilies
2ml sea salt
30ml fish sauce
15ml sugar
15 soy
half a cup of basil
vegetable oil to fry in, about 20ml

Chop garlic and one chili (with seeds), then mix in a mortar along with the salt and mash into a paste. Heat the oil in a big nonstick frying pan. Throw in the garlic/chili mix and fry for a few second before throwing in the chicken and beans. Cook for 5-6 min. Meanwhile deseed the remaining chilies and slice them lenghtways. Pour the soy and fish sauce into the pan and throw on the chilies and sugar. Let it cook for a minute then remove from heat. Mix in the basil and serve with jasmine rice.

drink: allesverloren cabernet sauvignon (vintage estate 2004)

Beetroot and potato bake with chops.

S4

800g large potatoes, peeled and thinly sliced
250g beetroot's, peeled and thinly sliced
500ml cheddar, grated
4 eggs
25oml cream
15 ml horseradish cream
4x200g pork chops, off the bone
bunch of rocket
s&p

Preheat the oven to 180c.
Mix cream, eggs, horseradish cream, salt and pepper in a bowl and set aside.
In a greased oven form, place half the potatoes on the bottom then a third of the cheddar. Follow with the beets, then another third of the cheddar. Then pour over half of the egg mix. On top of that place the rest of the potatoes, the last third of cheddar and finally the last piece of egg mix. Cover with foil and place in oven for 1 hour. After the time is up, remove the foil and continue in the oven for another 30 min.
When there is about ten min to go on the bake, heat a grill pan till real hot. Oil the chops and season. Fry them 3 min on each side. Serve with the rocket.

drink: raka, biography shiraz 2005

Grilled panini with prosciutto and mozzarella.

S1

4 slices of good bread (not to big)
2 slices of fine prosciutto
3 slices of mozzarella
1 tomato, finely sliced
2 leaves of basil, torn
olive oil
s&p

On two of the slices of bread, drizzle some olive oil, place the prosciutto, the mozzarella, the basil, the tomatoes and season with pepper and salt. Put the remaining bread slices on top.
Bring a grill pan up to high heat, then fry the panini's for about 2 min on each side, or until the mozzarella melts. Serve as is, as in no side salad.

drink: milk

Pork loin chops with berry sauce.

S4

4x250g pork loin chops (of the bone)
a bunch of green fresh beans
200g forest berries (frozen mix)
200ml red wine
200ml veal stock
25ml honey
40g butter, unsalted and chilled
olive oil
s&p

Start with the sauce. In a pan, combine the berries (bar 4 berries), the stock and the wine. Bring to the boil then simmer for about ten minutes. Pour the sauce through a chinois or a fine sieve and push the juice out of the berries. Discard the meat and seeds of the berries and return the sauce to the pan along with the honey and let it simmer for 3 minutes or reduced till half. Blanch the beans.
In the meantime, heat a griddle pan until very hot. Brush the chops with olive oil and season.
Fry the pork 3 minutes on each side.
return the sauce to the heat and stir in the butter 10g at a time. Season and add some demi glaze if you have it.
Serve with a side salad.

drink: durbanville hills, 2005 shiraz

Pasta with prosciutto and ricotta dumplings.

[This dish works wonderful without the dumplings if you are just looking for a quick pasta]

S4

2 cups of shell pasta
60ml olive oil
1 cup of frozen or fresh peas
1/2 onion, sliced thinly
60ml white wine
6 slices of prosciutto, sliced
parmesan to serve

dumplings:
250g ricotta
50g plain flour
1 egg
1 egg yolk
30ml flat leaf parsley, roughly chopped
3 cloves of garlic, roughly chopped
1 green or red chili, deseeded and sliced

Boil the pasta according to instructions, when 2 minutes remain throw in the peas.
Meanwhile combine all the ingredients for the dumplings in a processor and mix till smooth.
Once the pasta is done, drain then rinse in cold water then toss in 15ml olive oil, set aside.
Fill a pot with 3 liter water or there abouts plus some salt and bring to the boil.
Bring a saute pan to heat and pour in the remaining olive oil. Fry the onion for five min or until golden. The throw in the white wine, prosciutto and the pasta with beans. Let it simmer for 5 min and season to taste. In the meantime, using a tablespoon scoop up ricotta mix and drop in the water, 5-6 at a time, let it simmer for about 2 min. Place on a kitchen towel to dry.
Serve with shaved or grated parmesan and drizzle some olive oil over the pasta.

drink: water

Feldo's pasta.

S4

3 chorizos
5 strips of bacon
6 anchovy fillets, chopped
1 onion, chopped
10 green queen olives, pitted
4 cloves of garlic, chopped
1 red chili, deseeded and chopped
2x400g canned plum tomatoes
a small bunch parsley, chopped
parmesan
500g pasta
s&p

Heat a large pan, chef pan or similiar, with a tsp or two of olive oil. Slice the chorizos diagonally, cut the bacon into shreds and throw into the pan along with the onion. Fry till the bacon gets nice and crispy, making sure the onion doesn't get burned (if you think this might be hard, then fry the bacon till almost done before hand), or about 6 minutes.
Add the garlic, chili and anchovy and fry for a couple minutes before adding the tomatoes and olives. Split the tomatoes with a spoon or fork, season to taste and turn down the heat. Let it simmer for about 15 min. Meanwhile cook the pasta . Just before taking the pan of the heat, add the parsley.
Serve while hot on top of the pasta with some shaved parmesan.

drink: danie de wet's "nature in concert" 2004 pinot noir

Chicken stew.

Sorry for the poor photo, but the food ran late so by the time it was done i only had patience to take two pictures, it is divine even though the picture might suggest its not.

S4

1500g of assorted chicken pieces (stay away from the fillets if possible as they tend to get dry)
400ml red wine, in this case L'ormarins Optima
6 Anchovy fillets
15 green olives, pit out
2x400g of canned whole rosa tomatoes
8 bay leaves
3 sprigs of rosemary
4 garlic cloves
s&p

Season the chicken with salt and pepper, then marinate overnight in the wine along with the bay leaves, rosemary and two finely chopped garlic cloves.
Next day preheat the oven to 190c.
Pat the chicken dry then fry in olive oil using a chef pan or a big enough saute pan till lightly browned. Then remove from the pan and set aside.
Slice the remaining two garlics thinly and fry under gentle heat till golden, then add olives, anchovy, the canned tomatoes, the marinade and finally the chicken. Bring to the boil, cover with a lid then throw into the oven for one and a half hour.
Serve in the pan with fresh toasted white bread on the side.

drink: Haute Cabriere Pinot Noir 2004

Almost Teriyaki

Ok, didn't post this last night as i promised, but here it comes.
Serves 4 (surprise)

3x200g sirloin or porterhouse
250g green beans
1 onion, sliced
30ml peanut oil
1 chili, deseeded and sliced thinly

marinade:
100ml soy
45ml castor sugar
80ml red wine
3 cloves of garlic
20ml grated garlic

Mix the marinade and let the beef soak in it for 15 minutes or so.
Meanwhile, cook the beans for 2 min then immediately rinse in cold water, then set aside.
On a plate, pour out 15ml of the oil over the onions and season.
Bring a griddle pan up to high heat, then fry the onions till they get the golden ribbs on both sides, then remove the onions from the pan.
Pat down the beefs so they are mostly dry, then fry on high heat in the griddle pan for about 2 min on each side (medium-rare, it really needs to be pink). Set aside and let the meat rest while
you heat the beans and onions in the pan.
Strain the marinade in a sieve then bring to the boil in a saucier.
Slice up the beef into about 1.5 cm thick slices.
Serve with rice on the side and be generous with the sauce. Garnish with the chili.

drink: L'ormarins Optima 2003

Teaser.

Today's dinner will be up in a couple of hours.
In the meantime, here is a teaser of what's coming tomorrow. It will be left to marinate for about 20 hours now - will be succulent tomorrow.

Sorry for the lack of updates since last week.
I've been out cold with a stomach flu since a dinner last friday. At first i thought i might actually have poisoned myself and everyone else with my own cooking, luckily none of our guests or my wife got hit though, so must have been something else.
Anyways, I'm now on my feet again and will resume the cooking.

Tonight a simple teriyaki is on the menu, so check back later tonight for the recipe.

Simple beef and noodles.

S4

stir-fry
500g beef, sliced into strips
150g egg noodles
half a broccoli head, in florets
20ml sesame oil
2 spring onions, sliced

sauce
45 ml low salt soy
30ml oyster sauce
15ml ketchup
15ml white wine winegar
3 garlic cloves, finely chopped
2cm thick ginger, peeled and grated

Cook the noodles according to the package. When one min remains on the cooking time, throw in the broccoli. Once done, drain of the water and pour cold water on the noodles to make them not stick to each other.
Combine the sauce and set aside.
Place the oil in a big saucier or a wok. When really hot, start frying the beef strips a couple at a time to make sure they don't draw water. When each batch is done, place on a hot plate and cover with foil. Once all beef is done, combine the beef, sauce and noodles in the saucier and cook till the noodles are warm. Serve.

drink: Durbanville Hills, Shiraz 2003

'the' tuna sub.

S4

sub:
2 baguettes
170g canned tuna
10 black olives
some rocket
2 tomatoes, sliced
1 red onion, sliced
4 anchovies fillets, sliced
3 hard boiled eggs, sliced
4 marinated artichoke hearts, sliced

dressing:
30ml olive oil
15ml red wine vinegar
15ml dijon
1 chopped garlic clove

Cut each baguettes into half. Brush the bread with some olive oil.
Whisk together all the dressing ingredients and season. Toss the rocket leaves in dressing.
Pit the olives. Now, layer the leaves, tomatoes and onions on the bottom part.
On the top layer tuna, artichokes, egg, anchovies and olives.
Put the top back on and either eat directly or wrap in cling wrap if you gonna bring it to a picnic.

drink: whatever

Peppered beef fillet with parmesan sauce.

S4

meat:
1kg fillet
3tbs crushed black peppercorns
olive oil

sauce:
3 eggs
2 cloves of garlic
2 anchovy fillets
30ml dijon
15ml lemon juice
15ml red wine vinegar
about 45ml grated parmesan
125ml olive oil

potatoes:
500g small potatoes
30ml chopped chives
30ml chopped parsley
30g buttter

Preheat the oven to 220c.
Start with the sauce. Bring a pot of water to the boil and drop in the eggs and cook for 4 minutes.
remove and crack into the bowl of a food processor. Process till smooth then poor in all the other ingredients bar the oil. Mix till smooth, then add the oil a bit at a time till the sauce is creamy. Set aside.
Cook the potatoes in lightly salted water till done. Meanwhile start with the meat.
Brush the beef with oil and roll in the crushed pepper. Sear the meat in a saute or chef pan on high heat till nicely browned on all sides. Place in the oven and cook till the meat is about 61-62c for a nice pink color (about 15 min in 220c). Let the meat rest for 5 min before serving.
When the potatoes are done, pour of the water and throw in the butter. Stir around then throw in the chives and parsley and toss.

drink: water

Herb rolled beef fillet.

S4

1kg beef fillet
60ml soy sauce
15ml sesame oil
15ml honey
15ml of freshly grated ginger
2 large cloves of garlic, chopped
sunflower oil to sear in (about a tbs)
100ml of chopped coriander
60ml of chopped flat leaf parsley
60ml sweet chili sauce

Combine the soy, sesame oil, honey, ginger and garlic on a shallow dish. roll the beef in the marinade then chill for 5 hours, make sure to turn once in a while.
Preheat oven to 190c.
Take the meat out of the marinade and pat dry. In a oven proof frying or saute pan, sear the fillet on all sides before putting it in the oven for 20 -25 min or untill about 61c in the thicker parts. Let the fillet chill for 10 min, then brush with sweet chili sauce and roll in the chopped coriander and parsley.
Serve with a nice green salad with feta (no dressing).

drink: a nice shiraz or tinta barocca

"If the definition of poetry allowed that it could be composed with the products of the field as well as with words, pesto would be in every anthology." - Marcella Hazan, 1973

Salsa di pomodoro (del Grosso style).

S6-8

4 cans of whole plum tomatoes (400g each)
145ml good olive oil
5-6 med cloves of garlic, roughly chopped
12 leaves of fresh basil
Salt to taste or approx. 1/2 tsp
Pepper to taste

Heat the oil in a pan, throw in the garlic and fry for a min or two without browning them.
Throw in the tomatoes. bring to the boil and the simmer for 10 min. Throw in the basil and salt.
Emulsify using a immersion blender.
Serve with pasta, a good amount of fresh ground pepper and parmesan.

Best tomato sauce I've had, thanks Bob.

drink: nothing

Hartford Vaktel

Excuse the swedish in this post, it's a one off.
S4

fågel:
4st vaktlar
50g chorizo, hackad
1/3 skiva ugnstorkat eller rostat fullkornsbröd
1 kronärtskocks hjärta
1 klyfta vitlök, hackad
40ml smör
5ml färsk timjan, hackad

glasering:
40ml smält smör
10ml citronskal
10ml timjan
10ml persilja
peppar

sauce:
125ml citronjuice
300ml vitt wine
2 fin hackade vitlöksklyftor
1 finhackad shallot
30ml grädde
150g osaltat smör
15ml fresh basilika

Sätt på ugnen på 180c.
Smält smöret till fyllningen och sautera vitlöken. Släng därefter i chorizon och stek i två minuter, sen läggs resterande ingredienser i och rör om. Täck med folie.
Kombinera ingredienserna i spadet och peppra efter behov.
Fyll vaktlarna och knyt ihop dom (sorry, vet inte vad det heter på svenska). Pensla glaseringen över fåglarna och ställ in i ugnen, kok tid 12 - 15 minuter. Efter ungefär 7 minuter ta ut och pensla på glaseringen en gång till.
Under tiden fågeln tillagas så kombinera citron juicen, vinet, shallots och vitlök i en saucier eller sautepanna. reducera till 1/4. Ta av värmen och häll på grädden under kontinuerlig omrörning.
Häll sedan i en matsked smör i taget och rör in i såsen, avsluta med basilikan. Håll varm tills fågeln är klar.
Servera med hemlagade frites.

drink: en god sydafrikansk shiraz

Rayden Road Kingklip.

S4
4x200g kingklip filets (any nice white fish will do)
30g anchovies
5-6 cloves of garlic
40g capers
2 small de-seeded chilis
300ml white wine
100ml cream
pepper

Finely chop anchovies, capers, chilis and garlic. Heat a saute pan with some butter in it.
Fry the garlic and chilis for 2 min, making sure the garlic don't turn brown. Mix in the anchovies, capers and wine. reduce till half.
Wash down the filet's and pat them dry with papertowels. Season with pepper and put in the pan. Put on the lid and simmer gently for 8 minutes. Once done take out the filet's and put on a oven heated plate and cover with foil.
Take the pan off the heat and pour the cream over the sauce, whisk and simmer for 2 min. Season to taste and serve with pasta.

drink: Durbanville Hills Merlot 2005

Cantaloupe with greek yogurt and chopped pecans.

S4
1 chopped up cantaloupe
200ml greek yogurt
25g pecan nuts, chopped
honey to taste

Place the cantaloupe on a plate/cup, place a spoon of yogurt on top and drizzle pecans on top.
Serve with honey on the side.

drink: an espresso

Steak frites with beurre rouge.

S4

meat:
4 250g porterhouse or rumps
oil
s&p

frites 'les halles':
8 big peeled potatoes
2,5 liter peanut oil
salt

the butter:
half a cup of red wine
1 shallot, chopped
225g butter
7g flat parsley
s&p

Combine the wine and chopped shallots in a small pot and bring to the boil, reduce until the wine is almost gone. Once cool place it in a mixer bowl and add the butter, parsley and salt and pepper. Mix well.
Once done, place on a piece of glad wrap and form into a sausage form. Wrap and place in the freezer.
Cut the potatoes into 1x1 cm thick sticks. Throw them into a bowl of cold water and leave them to rest for thirty minutes. After the time is up, rinse the potatoe under cold water.
Heat the oil in a big sauce pan until it's 140c. Using a wire ladle place a small amount of the potatoes in the pan and let them blanche for about 8 min. remove and let them rest for at least 15 min, repeat with the rest of the frites.
Now, try to time the finishing frying of the frites with the cooking of the steaks.
Pound the steaks, oil them with a brush and season.
Bring the oil up to 190c and throw in the first batch of frites. Leave until golden (about 3 minutes).
Heat the oven to 100c and place a plate in it. Take the butter out of the freezer.
Over high heat fry two steaks at a time in a pan, or all four in two pans (if you have a big stove).
Cook one side until it browns, and flip over and brown the other side. Turn down the heat and let it cook for about 5 min for medium-rare.
Once done, remove the plate from the oven, place the done steaks on plate and cover loosely with foil.
Place the frites as they are done in a towel clad bowl and cover with foil till all frites are done. Salt and toss in the towel.
Serve.

drink: SOMETHING NICE!

Roasted tomatoes with asparagus, goat's cheese and walnuts.

S4

salad:
4 ripe tomatoes
2 cloves of garlic, crushed
200g asparagus, blanched
2 small leeks, washed and thinly chopped
20g rocket leaves
150g goat's cheese, slightly crumbled
5 walnuts, roughly chopped
30ml olive oil
s&p

dressing:
10ml mustard seeds
90ml olive oil
30ml balsamic vinegar
1 clove of garlic
s&p

Preheat the oven to 200c. Start with the dressing.
Crush the garlic in a mortar untill smooth, add salt and mustard seed and blend. Then whisk the oil and vinegar into the mix. Set aside.
On a baking tray place the garlic, oil and tomatoes, roast for ten min. remove from the oven and place the leeks and the asparagus on top of the tomatoes, roast for another 10 minutes.
Place on a serving tray thanand sprinkle with the cheese and walnut. Serve while still hot, sprinkling the dressing just before serving.

drink: a nice nice red.

Pork chop with cornichon sauce.

S4

4 pork chops
110ml white wine
30g Dijon
1o thinly sliced cornichons
1 small onion, chopped
10ml cake flour
5g parsley, finely chopped
225ml veal stock, or cubes if no stock available
half a ice cube of demiglace if you have it
15ml oil
15g butter
s&p
a baguette

Put oven at 200c. Use a frying pan that can handle the oven.
Heat the oil and butter. Season the chops and once the pan is really hot, throw in the chops.
Fry on each side for 3-4 minutes then place the whole frying pan in the oven for 8 min.
rest the meat once done on a hot plate with foil cover. Saute the onion in the same pan till brown then stir in the flour and mix. Pour in the wine and reduce to half, make sure to scrape the pan. Then pour in the stock and reduce that to half. Then take the pan of the heat and stir the Dijon into the pan along with thinly chopped cornichorns , the parsley and the juices from the meat plate. Add the demiglace just before serving, if you have it that is. Season and pour over the chops.
Serve with the baguette to soak up the sauce.

drink: nothing

Fish with mango/chili.

S4

4 fish fillets, about 150g each
4 cloves of garlic
4 slices of lime or lemon
4 sprigs of thyme
4 sprigs of rosemary
kosher salt
crushed black pepper

rub the salt and pepper onto the fish and let it rest for 15 min. Snap the fillet in two.
One one half place onesprig of thyme and one of rosemary, one clove of garlic and one slice of lime or lemon. Place on a oiled oven pan.
Throw into a hot really hot oven and let it bake till done.
Serve with a mango chili salad and some green on the side.

drink: a decent chenin blanc

Chili con Carne.

S10

500g minced beef
2 onions
1 clove garlic
2 tsp chili powder
1 tsp ground cumin
200g sun-dried tomato in oil
1 fresh red chili, seeded
2 x 400g cans chopped tomato
2 x 400g tins red kidney beans, drained
1/2 stick cinnamon
olive oil
s&p
200ml water

Chop up the onions and garlic and saute till golden. Add the chili powder and cumin.
Add the mince to the pan and cook on high heat till it colors.
Mix the sun dried tomatoes and chillies in a food processor to form a paste. Add to the beef with the tomatoes, cinnamon stick and a 200ml of water. Season to taste.
Bring to the boil, cover with baking paper and the lid and let it simmer for one and a half hour.
When you have 30 min to go, pour in the beans and some extra water (if needed).
Serve with rice.

drink: milk

'All you see, i owe to spaghetti.' - Sophia Loren

Tagliatelle with potato.

S6

pasta:
500g tagliatelle (dry)
2 large potatoes
60ml olive oil
2-4 cloves of garlic, finely chopped
15ml mascarpone
200ml vegetable stock
30g parmesan, grated
s/p

pesto:
125ml olive oil
200g pine nuts
30g fresh basil
120g parmesan, grated
juice of one lime

Begin with the pesto. Add half of the olive oil and the pine nuts into a hot fryingpan and fry for about 2 min while stirring. Take off the heat and let it cool.
Chop basil and mix with parmesan, lime and the rest of the olive oil. Then pour the pine nuts into the bowl and smash it up with either a rolling pin or a pestle until it becomes a paste.

Peel potatoes, slice into 4ml thick discs. Slice the discs into 4ml wide slices. Then chop into 4ml cubes. Let them lay in water for 5 min to get rid of the starch then drain and dry.
Bring the olive oil up to heat in a frying pan then throw in the potato cubes and fry till crisp and golden. Once golden stir the garlic into the potatoes and take of the heat.
Cook the pasta in salted water. Once done strain but keep some water and put it back into the pan. Over low heat, pour the pesto, mascarpone and stock over the pasta. Season then mix well.
Take the remaining parmesan and shake with the potatoes.
Place the pasta on plates and toss with potatoes.
Serve.

drink: Niti'da Calligraphy

Salmon with parsley sauce and pasta.

S4
300g spagetti
500g salmon, boned
50ml poppy seeds
butter to fry in
salt

marinade:
45ml lime juice
15ml honey
15ml water
salt to season

sauce:
10g chopped flat parsley
1 shallot
1 clove garlic
2cm fresh ginger, peeled
200g philadelphia
30ml olive oil
15ml honey
salt to season

Cut the salmon into 2cm cubes. Mix the marinade and place the salmon in it. Let it soak for atleast 15 min.
Mix the parsley, shallot, garlic, ginger and philadelphia with an immersion blender. Mix the honey and olive oil and poor slowly while mixing into the parsley mix. Season to taste.
Cook the pasta.
Mix some salt with the poppy seeds and roll the salmon in the poppy mix.
Cook the pasta.
Heat a pan with butter in it on medium heat, then fry the salmon for about 3 minutes.
Heat the sauce.
Mix the pasta and the sauce, serve with the salmon on top.

drink: black label (the beer)

Lamb racks with crumbs and parsley

S4
3 French trimmed lamb racks
3 thick slices of wholewheat bread
10g of chopped flat parsley
zest of one lime
3 cloves of garlic
70ml olive oil
3 tablespoons of Dijon mustard
sea salt
black pepper

Set oven on 180c. Place the bread slices on a baking tray and bake for 20 min or till crusty.
Once down, remove and let it cool. Crumble the bread into breadcrumbs. Mix with the zest, parsley, olive oil, garlic, salt and pepper.

Brush the lamb with some olive oil, season liberally. Fry them one at a time, fat side down under high heat for 2 min. Place them in a baking tray and spread with a tablespoon of mustard on each rack (on the fat side). Press the crumble mix into the mustard. Place in oven and cook for 25-30 minutes. The meat should be pink, not brown. When done, remove and let the lamb rest under foil for a couple minutes.

Serve with a nice spring onion and cheese (preferably Wästerbotten cheese) risotto.

drink: a decent Shiraz

''Part of the secret of success in life is to eat what you like and let the food fight it out inside'' - Mark Twain

Ginger pannacotta with lime syrup and raspberries.

S4

pannacotta:
2 leaves of gelatin
400 ml cream
50 ml yellow sugar
25 ml ginger (powder)
1 vanilla pod

lime syrup:
100 ml white sugar
50 + 50 ml water
zest and juice of one lime

100g raspberries

Place the gelatine in water for 4 min. Place the sugar, ginger and cream into a pot. Gut the vanilla pod and put both the pod and the seeds into the pot. Bring to the boil.
Take the pot of the stove and put the gelatine into it.
Pour into espresso cups.
Let it chill for at least 2 hours in the fridge.
Put the white sugar in a pot along with 50 ml water and boil it until it turns light brown, pour in the remaining 50 ml water (it will sizzle) and the lime zest and juice.
It should now be rather syrupy in consistency. Let it cool.
When time to serve, carefully slide a table knife around the inside of the cups to loosen the pannacotta. Knock it out onto a plate, pour syrup around it and top with rasperries.

drink: nothing