12.13.2014

Winter salad with mustard and vinegar #189


It's time for a winter salad, it's simple tasty and let's you use some of the delicious vegetables that you might not use for salads that often. It's very simple, peel and wash root vegetables. Slice them thin and make a vinaigrette with mustard and red wine vinegar, combine with the vegetables and serve. 

Here it is served as a tapas but this is almost better as a side for that fatty Christmas food or Sunday roast with the relatives, since it's quite acidic the salad could also replace pickled vegetables, maybe put on a burger?

Winter salad with mustard and vinegar

root vegetables, use your favorites, I used yellow beets, purple carrots, carrots and celeriac
mustard
brown and yellow mustard seeds
parsley
olive oil
red wine vinegar
salt, pepper

Peel and wash the vegetables and then slice thin using a potato peeler, combine in a bowl. Combine olive oil, mustard, vinegar and mustard seeds, chop the parsley and add to the vinaigrette. Season and adjust the flavors to your own liking, I make it a bit more acidic than a normal vinaigrette and quite a bit of mustard so the salad gets a little sting, add salt and pepper and combine the vinaigrette with the vegetables, serve.





11.20.2014

Pulled beef teriyaki taco with feta cheese #188


Everybody likes tacos so here´s one with a bit of a twist, it´s made with pulled beef that is flavored with a teriyaki sauce and topped with a roasted avocado, crumbled feta cheese, onion and fresh cilantro. 

The combination with feta cheese and teriyaki sauce might some a bit unusual but it really works great, I´ve picked it up from a friend who used to make noodles with beef, teriyaki sauce and feta cheese and been doing it every since.

Pulled beef teriyaki taco with feta cheese

wheat tortillas
beef meat for pulled beef or bought pulled beef
avocado
red onion
feta cheese
cilantro
teriyaki sauce
salt, pepper

The meat

First the meat, (if you haven´t bought it pre-made), season a piece of beef with salt and pepper and roast in the oven on low to medium heat until it´s tender enough to be pulled, you can add a bit of water in the bottom of the pan while cooking to keep the meat moist. This is usually a step that is good to make a day ahead.

Once the meat is done pull it into strips and heat in a pot, add teriyaki sauce the way you normally would add BBQ-sauce. You want the pulled beef to be slightly creamy and moist with a clear taste of the teriyaki. Seat aside and keep warm.

The vegetables

Slice the onion, chop the cilantro, crumble the feta cheese. Split the avocado and remove the pit, then cut it into four wedges, brush the avocado with olive oil and roast in a hot pan for a few seconds. 

Plating

Heat the tortilla and put on a plate, put a bit of pulled beef in the middle, top with avocado, onion and sprinkle the feta cheese and cilantro on top. Eat.






11.02.2014

Asian coleslaw with cabbage, carrots, lime and sesame seeds #187


Asian coleslaw is a great fresh, crunchy and sometimes spicy variety of coleslaw that also can be served like a small appetizer or tapas even if you usually serve it as a side dish. In comparison to regular coleslaw this is very different, much fresher in both texture and flavor.

I use white cabbage as my base for the salad and then add what I might have at home, this time this was carrots, spring onion and a bunch of herbs but you can use celery, apples, beets, pears, papaya and a bunch of other vegetables.

Same goes for the dressing, in this recipe I used sesame oil, olive oil, lime juice and chili but you can use soy sauce, lemon, vinegar, sriracha, oyster sauce and make the salad equally good but different for every time you serve it. Only downside from regular coleslaw is that this one won´t keep for very long, I usually serve it the same day, you can save it one or maybe two days but it won´t be as good as on the first day. If you still want to prepare you can make the dressing and cut the vegetables a day ahead and dress the coleslaw a few hours before dinner time.

Asian coleslaw with cabbage, carrots, lime and sesame seeds

white cabbage
carrots
spring onion
lime
sesame seeds, roasted
sesame oil
olive oil
dried chili, strips or flakes
cilantro
chives
salt, pepper

The veggies

Wash the cabbage and slice thin, remove any big stems before, add to a big bowl and sprinkle with salt, leave for one hour. This make the cabbage softer and it will loose some of it´s water. Discard the water from the cabbage. Peel carrots and cut to thin strips, slice the spring onion and roughly chop the cilantro and chives. Combine all the vegetables in the bowl.

The dressing

With dressing you´ll need some measurements, for this dressing use 3 parts olive oil, 2 parts lime juice and one part sesame oil.

Combine olive oil and sesame oil,  wash limes and grate the skin into the oil, then squeeze and add the lime juice. Add the chili, sesame seeds and season with salt and pepper.

Final steps and plating

Combine the dressing with the vegetables and check the taste, adjust if necessary. Serve on small plates with a lime on the side or as a side. Good luck!







10.20.2014

Roasted carrots with goat cheese, chives and lime #186


Here in Sweden it is a great season for carrots, they are cheap, tasty and beautiful and come in all shapes and colors, at least if you visit a good vegetable shop. I really like to serve vegetables almost on their own and let they play the main part of a dish. That approach might not work so well if you are serving a main dish but for a starter or in this case tapas it´s absolutely perfect.

I also felt while making this dish that I´ve probably been making something similar before, so I checked and for a trip down memory lane you can check out my previous recipe with roasted carrots, then served with Greek feta cheese instead.

Roasted carrots with goat cheese, chives and lime

carrots, any size, color or shape you like
butter
lime
soft goat cheese
chives
olive oil
salt, pepper

What to do

Trim and rinse the carrots, if the skin is thick then peel them as well, fry in a pan in a combination of butter and olive oil on medium heat until they are golden and almost cooked through. Check using a small knife while they are cooking so they don´t get to soft, adjust the heat if necessary. When done season with salt and pepper. 

Cut a lime into wedges and add to the pan, roast the lime with the flesh side down until it´s browned, almost burnt. Remove from the pan. Slice the chives.

Plating

Spread a spoonful of goat cheese on the bottom of each plate, add the carrots on top and squeeze a wedge of lime on the carrots, leave each wedge on the plate. Sprinkle the chives on top with a bit of salt, pepper and a few drops of olive oil, serve.





10.09.2014

Egg with truffle caramelized onion and beef broth #185


Eggs and truffles always go good together, to make that into a complete dish I added some caramelized onions, fresh herbs and a flavorful but still mild beef broth. Only tricky thing about this dish is getting a good beef broth, sometimes you can find good broths or stocks at good supermarkets, if you don´t want to cook your own then look for one or ask around if there are any to be bought near where you live.

Egg with truffle caramelized onion and beef broth

eggs
beef bones with a bit of meat left on
onion
mixed fresh herbs, for example chives, parsley, chervil
truffles, fresh or oil (I used summer truffles in truffle oil in this recipe)
carrot
garlic
bay leaf
salt, pepper
butter

The beef broth

In a frying pan roast the bones and meat until golden, season with a bit of salt and pepper, add a chopped carrot, a clove of garlic, a bay leaf and cook for a few minutes. Add water until it´s covered and let simmer on low heat for at least 6 hours, this is usually best to prepare a day or two ahead and then keep refrigerated until serving, then just heat and check the taste before serving.

Keep adding water as it will evaporate during cooking, once time is up strain the stock and discard the bones and vegetables, check the flavor and reduce if necessary.

The onion

Peel and slice the onion, add to a frying pan with a little bit of butter and some salt and pepper, cook on low heat until it starts to brown and the onion is completely cooked through, check the taste and add a bit of sugar if it´s not sweet enough.

The egg

In a small frying pan cook the egg with a little bit of butter on low heat until the egg white are done, season with salt.

Final steps and plating

Chop the herbs, heat the beef stock, add the fried egg in the middle of a bowl or soup plate, put the onions on top and add the truffle and herbs. Pour the warm beef broth on top, serve.