Another staple dish of Japanese izakaya “tapas” cuisine. Traditionally, this is made with gobo, a Japanese burdock root but works well with carrots, turnips and salsify. Easy and fast to make. Continue reading Kinpira
For this dish, the meat is sliced very finely and briefly marinated, this works superbly well with lower grade cuts of pork and beef. A fast and satisfying dish. Continue reading yakiniku pan-fry
A classic Italian dish, fast, easy and very satisfying.
2 chicken breasts
a handful of mushrooms (optional)
150 ml marsala (sicilian desert wine)
100 ml full fat cream
butter for frying
salt & white pepper
a few sage leaves for garnishing
Butterfly the chicken, wrap in cling-film, flatten with a meat mallet or rolling pin. Salt and dust with flour. In a non-stick pan, heat a large knob of butter, fry the chicken breasts for 2-3 minutes on each side, set aside on a warm plate. (If using the mushrooms, slice them and fry with the chicken.) Tip most of the butter out of the pan, deglaze with the marsala and simmer until reduced to half of the original amount. Add cream, let thicken a little bit more and season with salt and white pepper. Fry sage leaves in a bit of olive oil, drain on kitchen paper. Serve with fettuccine, rice, new potatoes or mash, garnish with the fried sage leaves.
Another mung daal variation. The black cardamom gives this a great and very distinct aroma.
300 grs mung daal (shelled mung beans)
4 tbsp ghee or butter
8 cloves garlic, finely chopped
2 cms ginger, finely chopped
4 pods of black cardamom
1 tsp ginger powder
1/2 tsp tumeric
1 green chili or cayenne pepper
a big bunch of fresh or frozen leaf spinach
a dash of cream
lemon & fresh coriander to serve
Thoroughly wash and soak the lentils for 30 minutes. Blend the garlic and ginger into a mush in a food processor. Gently fry this together with chopped green chili in ghee or butter for a minute, add the black cardamom, fry for another couple of minutes, add drained lentils and 400ml of water as well as tumeric, ginger powder and cayenne (if not using chili). Leave to simmer until daal is soft but not too mushy. Add fresh (wilted) or frozen spinach and a dash of cream, mix, cook for a few minutes more. Garnish with fresh chopped coriander and lemon.
The anchovies really do the trick in this sauce. Without the olives and capers, this is a great base for other tomato-sauces.
3 cloves of garlic
500 grs ripe tomatoes or tinned tomatoes
100 grs black olives, pitted
3 teaspoons small capers
4 anchovies in oil
1 red chili
Finely chop the onion, garlic and chili, sweat with olive oil in a large pan until soft and translucent. Meanwhile, peel, de-seed and chop the tomatoes, roughly chop the olives, drain the capers. Buzz the anchovies into a pulp in a food processor, adding some tomatoes if necessary. Add tomatoes and anchovies to the onions, simmer for 15 minutes until thickened. Add tomato concentrate to adjust texture and colour, add olives and capers. Adjust seasoning. Garnish with plenty of fresh parsley or thyme.
Good with linguine or spaghetti.
A dish for a late summer day with an autumnal note provided by the beetroot, creating a beautifully red gazpacho. Fast and easy.
2 beetroots (about 500 grs)
1/2 salad cucumber
1/2 red bell pepper
50ml red wine or sherry vinegar
100 ml olive oil
dash of Tabasco (optional)
horseradish, freshly grated
Smoked trout or caviar
Boil the beets, unpeeled, in salted water until soft but firm, about 20-30 Minutes, depending on size. In the meantime, de-seed the tomatoes, peel the cucumber. Peel the boiled beet, roughly chop all vegetables and blend in a food processor. Reserve some beet cubes for the garnish. Add vinegar, olive oil, Tabasco, olive oil & pepper. Add some boiling water from the beets if the texture is too thick. Garnish with Crème fraîche, beet cubes, trout, fleur de sel and lots of freshly grated horseradish.
Serve slightly warm or cold.
The horseradish can be mixed with an equal amount of a grated sour apple.
Adapted from: Die ZEIT Magazin