Gyoza

Continuing on the Japanese theme. If using ready made gyoza wrappers, these little pockets of delight can be made within minutes. They are different from the ones I ate in Utsunomiya, but also very good. Ponzu sauce is an absolute must.

You'll need:
300gr pork mince
3 pak choi leaves, finely chopped
spring onion, finely chopped
3cm ginger, finely chopped
sriracha sauce or chilli flakes
Worchestershire sauce
20-25 gyoza wrappers
ponzu sauce to serve with

1. Mix the pork mince with pak choi, spring onions, ginger, chili and a sprinkling worchestershire sauce and season with salt.

2. Put a spoonfull of the filling in the middle of the gyoza wrapper, wet the edges with some water and close into a half moon shape. Pinch the edges. TIP: do not put too much fillling inside - gyoza wrappers are not as elastic as dough for Polish pierogi or Georgian chinkali and so they would break if overfilled.

3. Heat up some oil on the pan and fry the gyozas until golden brown and then add some water to the pan (1-2cm), cover with a lid and steam the dumplings for a minute or two (no more as they become soft very quickly). This way they will be both crunchy and soft. Serve immediately with ponzu sauce!

Buon appetito!

Japanese beef and mushroom wok

I recently set off on a culinary journey to Japan and came back full of new inspirations, having discovered some new extraordinary flavours and ingredients that were previously completely unknown to me. So, today I propose a dish that uses some of the classical Japanese ingredients and plays on Japanese flavours, even if the end result might be far from authentic. I found pak choi and the different mushrooms in a supermarket around the corner, so depending on where you live, they might not be as difficult to get as it may first seem. Mirin and Japanese seven spice mix might be more difficult to get, but luckily I found a great Japanese store here in Brussels (to buy the former, I brought back with me lots of spices from Japan as is my usual habit when travelling abroad).

 Udon and soba noodles from a Japanese shop in Bxl (Tagawa, I highly recommend it)

You'll need:
a beef steak
soba or udon noodles
one baby pak choi
spring onion
one red chilli
4cm ginger, finely chopped
1 garlic clove, finely chopped
lime zest
Japanese 7 spice mix (shichimi togarashi)
epoki mushrooms
shiitake mushrooms
chestnut mushrooms
dark soya sauce
mirin
salt

1. Start off by preparing all of the ingredients, the cooking time is very short so there won't be time to prep while it cooks.

2. Season the beef in salt and shichimi togarashi and quickly fry on a hot pan. Remove from the pan and let it reston the side.

3. Put the sliced mushrooms on the same pan on which you just fried your beef. Add ginger, garlic, chilli and lime zest.

4. Boil the noodles. One minute before they are ready (follow the instructions on the packet, they should take a just a few minutes to soften) add pak choi and spring onion.

5. Slice your beef, add it to the pan with the mushrooms. Add soya sauce and mirin. Add noodles with the vegetables and stir so that the sauce covers everything, et voila!

Bon appetit!

Oyster mushroom quesadillas with jalapeño sauce

With the summer nearly over, diet is of no consequence anymore, certainly not with this dish, but it's really worth it, maybe on your cheat day?

You'll need:

two tortillas

1 chicken breast

250gr oyster mushrooms

250gr grated cheddar cheese

1 long yellow pepper

chipotle chili pepper

smoked sweet paprika

cumin

garlic powder 

a spoon of butter

For the sauce:

one marinated jalapeño

2 spoons of mayonnaise

smoked sweet paprika

ground cumin

dried onion 

1. The jalapeño sauce is really easy to make, simply chop the jalapeño and mix it in with the rest of the ingredients, adding a little bit of liquid from the marinated jalapeños.

2. Cut the chicken breast into thin slices and fry on a pan, seasoned with chipotle chili, smoked sweet paprika, cumin, garlic (optional) and some salt. Towards the end of the frying, add yellow pepper, also cut into thin slices.

3. Remove the chicken and pepper from the pan, and then use it to fry oyster mushrooms, cut into small pieces, not forgetting to add some butter to turn them golden brown.

4. Warm one tortilla on a grill pan, then remove it and put the other one on. Make sure the pan is not completely dry, but at the same time do not allow the tortilla to drown in oil.

5. Add cheese on top, followed by chicken and pepper and the mushrooms, making sure that the ingredients do not to overflow and removing any excess liquid from the filling beforehand.

6. Add some of the jalapeño sauce and cover with another layer of cheese before covering with the other tortilla.

7. Squeeze down and wait for the cheese to melt, e voila!

TIP: To make sure that your quesadilla does not fall into pices at the end, (i) do not overload it with the filling, (ii) do not load with the filling to the very edge (iii) cut the ingredients into slices,(iv) make sure there is loads of cheese inside to glue everything together, (v) do not put too much oil, (vi) consider using a plastic flat spoon to pick it up, they are usually thinnner, making the exercise easier.

Buon appetito!

 

Taste of Switzerland: mountain style rösti

This hefty rösti dish was inspired by one servered in one of Bettmeralp's restaurants. It should fill not only a farmer's appetite, but also one of a hungry hiker after a long day of walking. Rösti are simply potato pancakes, but this one is served with onions, bacon, an egg and loads of cheese. The Swiss cheese I used melted beautifully with the egg.

You'll need:
2-3 coarsely grated potatoes (can be bought ready in Swiss supermarkets, ready with potato flour and already salted)
one red onion
a handful of bacon cut into cubes
one egg
cheese (I used mild Swiss Vacherin Friboureois)
sweet paprika
nutmeg

1. Slice the onion and fryit over low heat, adding a bit of water once it starts to take colour. Once soft, add the bacon cubes to the onion and fry for a few more minutes until crispy.

2. Transfer grated potatoes into a separate, small pan and fry the potato pancake pressing the potatoes to the pan in the process. Season with some nutmeg (best freshly grated) and sweet paprika. Once it turns golden brown (it will be visible on the edges), turn to the other side with the help of the pan cover.

3. Once nearly ready (depending on the potato pancake thickness, it should take around 12-15 miuntes for both sides), sprinkle the onion and bacon on top of the pancake and then add grated cheese and an egg in the middle. Cover the pan with a lid and continue frying for another two minutes, et voila! You can add some greenery for decoration and transfer carefully into a plate or eat straight from the pan.

 

 

En Guetä! 

(Buon appetito!)

Three cheese mushroom soup

This is not exactly a summery recipe, but I had some leftover mushrooms and this solution came to my mind. I used three different cheeses to go with it (making it even more filling), including French mimolette, which is a traditional cheese coming from Lille. Its distinct orange colour comes from annatto, which also gives it a slightly nutty taste. If you don't have access to mimolette, cheddar or gruyere should go well here too.

You'll need:
400-500g mushrooms (champignons de Paris)
1 medium size gold onion
1/2 carrot
2 medium size potatoes, or 1 big one
400ml broth
3-4 spoons of cream
3-4 mozarella mini balls
grana padano
mimolette (or other cheese)
a few ciabatta slices
salt&pepper
butter

1. Add chopped onion into a pot and fry over medium heat for around 5 minutes. 

2. Add thickly sliced mushrooms and a generous dose of pepper and fry for another 3-4 minutes, before adding grated carrot.

3. When the carrot is already in the pot, peel and cut the potatoes into small cubes.

4. Add the potatoes, allow to fry for another minute or so, and then add the broth. I used beef broth, but you can use any kind of broth. cook until the potatoes are soft.

5. Add cream and blend.

6. Grill the bread slices with some butter. You can also grill a few mushroom slices for decoration.

7. Put the mozzarella balls in a bowl, pour the soup over them and sprinkle with grated mimolette and grana padano. Serve with grilled ciabatta slices and grilled mushrooms.

Buon appetito!

Lamb yoghurt curry

It takes some time to prepare this dish, but it's definitely worth it. Deliciously warming smooth sauce covering soft pieces of lamb will make you reach for another helping.

 You'll need:
600gr lamb leg or shoulder cut into 3-4cm chunks
2 onions
3 cloves of garlic
4cm of ginger
6 cloves
5 green cardomon pods (seeds only)
garam masala
chili powder
150 ml greek yoghurt
200gr chopped tomatoes
fresh coriander (to decorate)

1. Roughly chop the onions and put to a blender with a bit of water. Transfer the mixture into a deep pan and fry over medium heat together with some oil for around 10 minutes.

2. In the same manner, blend the garlic and ginger. Add to the pan.

3. Stir in half of the yoghurt and add the meat. Brown the meat.

4. Grind the cardamon seeds and cloves. Add to the meat together with garam masala and chili powder. Add the rest of the yoghurt and simmer for around an hour with a lid on.

5. Stir in the tomatoes and simmer for another 30-40 minutes, et voila!

6. Serve with chapatis or naan bread.

Buon appetito!

Saag aloo

Saag aloo is a great Indian side dish to accompany your tandori chicken or meat curries. It works very well as a lunch idea as well, even on its own.

You'll need:

4-5 waxy potatoes

2 big handfulls of fresh baby spinach

1 onion

a clove of garlic

3cm of ginger

brown mustard seeds

cumin seeds

chilli flakes

oil for frying

1. Peel the potatoes and cut them into small cubes. Boil in salted water 'al dente' that is 2 minutes less than what is needed for them to be fully cooked (which depends on the potato variety and the size of the cubes).

2. In the meantime, toast mustard seeds and cumin on a hot pan before adding chopped onion. As the onion is on its way into becoming golden brown, finely chop the garlic clove and ginger.

3. Add ginger, garlic and chili flakes to the pan. Add the potatoes and then spinach, shredded into smaller pieces (don't forget to wash it beforehand). Stir and cover the pan with a lid and wait around half a minute for the spinach to soften, et voila!

Buon appetito!

Lentils salad on the run

A little salad for a rainy Autumn day that needs next to no preparation. Although popular in many cuisines (including India, see my recipes for a lentils curry or masoor dhal), lentils are still rarely used where I come from. They are very filling and a lentil salad could make a very nice packed lunch. I also make a version with boiled carrots instead of sundried tomatoes. 

You'll need:

a can of green lentils

sundried tomatoes

fresh parsley

a few rashers of bacon

red wine vinegar

red pepper

1. Cut the bacon into small pieces and fry on a pan.

2. In the meantime, rinse well the lentils and transfer them into a bowl.

3. Cut the tomatoes and chop  a generous dose of parley and add both to the bowl.

4. Add a splash of red wine vinegar and some freshly grated red pepper.

5. Add the fried bacon, mix everything together, et voila! Serve with fresh buttered bread.

 

 

Buon appetito!

Red onion marmalade

Preparing a red onion marmelade requires some patience. It takes time, you cannot really speed it up, but it's really worth it. It's a perfect element to go on canapés, together with pâté or with duck. Today I propose to serve it in combination with pâté, goat cheese, and fresh thyme. I found inspiration for this little snack during my trip to Strasbourg, the land of foie gras and many other culinary delights.

You'll need:

5 red onions

3 spoons of sugar

4 spoons of balsamic vinegar

a glass of dry red wine

cardamon 

anise (optional)

For the canapés:

fresh bread/baguette

pâté

goat cheese 

fresh thyme (I used lemon thyme)

1. Slice the onions and put over a low heat together with some olive oil for around 10 minutes.

2. Add sugar and continue to simmer over a very low heat for another 10 minutes or so. 

3. Add half of the red wine and balsamic vinegar and reduce over a low heat. It should take around 20 minutes at least.

4. Add spices, the rest of the wine, and reduce again.

5. Assemble the elements on fresh baguette, et voila!  

Bon appétit!

Salmon in a lemon sauce

A visit from a friend made me think of the times back at uni in England and that's how I came up with this recipe. Salmon with spring potatoes would be often served on official occasions back in College. Add to that a creamy lemon sauce, and in my mind forms sth which I deeply associate with England, even if falsely so. It takes only minutes to make, so it's a perfect dinner to make after work when you're too tired to spend hours in the kitchen.

You'll need:
salmon fillet
red pepper
fennel seeds
shallot
juice from 1 lemon
4 spoons of white wine
4 spoons of broth
4 spoons of cream freche
2 spoons of butter
to serve with:
fresh fennel
pomegranate
olive oil
spring potatoes

1. Put the potatoes to the boil, they take the longest to make.

2. To prepare the lemon sauce: chop the shallot and fry it together with a generous dose of butter in a small pot. Add white wine, broth, lemon juice and simmer. Add the cream and simmer a minute more. Allow to reduce and then blend.

3. Sprinkle the salmon fillet with a bit of olive oil, season with salt, red pepper and fennel seeds, and put in the oven, pre-heated to 200 degrees and set to a grill option. It should take around 10 minutes for it to be ready.

4. Finely slice the fennel and serve as a light salad together with pomegranate seeds and a bit of olive oil.

4. Assemble the ingredients together, et voila!

Buon appetito!

Peanut butter chicken with ginger pear and grilled pineapple

The magic of this recipe is in how well the flavours work together. On its own, peanut sauce could be a bit heavy, but ginger pear and grilled pineappe add freshness to the dish. I created this dish for a Vietnamese themed competition.

You'll need:

chicken breast

3 spoons of peanut butter

Lime juice

Dark soya sauce

200ml coconut milk

Powdered cumin

Coriander (seeds)

Smoked sweet paprika

Smoked hot paprika

Pear

3cm fresh ginger

cinammon cane

4-5 cloves

Organge zest

1/3 glass of sugar

Pineapple slices

Cashew nuts

Jasmin rice

Salt & pepper

1. To prepare the peanut sauce, add peanut butter, coconut milk, cumin, coriander, a bit of lime juice, a pinch of hot somked paprika and soy sauce into a pot and mix over a low heat until the sauce gets dense.

2. In a second pot boil around 1/2 litre of water. While the water is warming up, peel the pear (or two, a pear prepared this way goes well with many dishes, so it might be worthwile making a bit more) and cut it into quarters. Add sugar into the boiling water, followed by slices of peeled ginger, cloves, cinammon cane and a bit of orange zest. Put the pear in and simmer over low heat for 15-20 minutes. Liquid should completely cover the pears. Leave the pear in the liquid until it cools down. You can further reduce the liquid and use it as syrup from drinks and cocktails.

3. Boil the rice. In the meantime, warm up a grill pan with a bit of oil. season the chicken breast with salt, pepper and sweet smoked paprika. Grill on a hot pan. 

4. Use the same grillpan to grill the pineapples.

5. Crush the cashew nuts and roast them ona separate (dry) pan.

6. Assemble all the ingredients together, et voila!

Buon appetito!

Cheesy meatballs in a dill sauce

Meatballs in a dill sauce are typical of Polish cuisine. Unfortunately, in my mind they took place of when-you're-sick food that is rather bland in taste, especially with boiled meatballs. Thus, to disenchant them, I experimented a bit with the flavours to make them more distinct, but still delicate. Instead of boiling the meatballs I baked them (no oil used so it's still on the healthy side) and added fennel and blue cheese inside. Also, the dill sauce, which in my house was a poor man's sauce based on water, is done using stock and complemented with a pinch od mustard powder and two types of pepper. The result was very pleasing, I'm definitely making them again soon!

You'll need:
For the meatballs:
350gr mince pork
1 egg
breadcrumbs
blue cheese (or gorgonzola piccante)
fennel seeds
white pepper
black pepper
salt

For the sauce:
1/4 glass vegetable stock
3 spoons of dense sour cream
dill
1 spoon flour
English mustard powder (optional)
White pepper
Black pepper

1. Crumble the cheese and mix the ingredients for the meatballs. Form meatballs and put them in an open oven dish. Put in an oven preheated to 180 degrees for around 20-30 minutes until the meatballs turn golden brown on the outside.

2. To prepare the sauce, warm up the stock in a small pot. Mix the flour with the cream and slowly transfer into simmering broth, stirring all the time so as to avoid lumps forming up. Wait until it denses up and season with pepper and mustard. Add dill, et voila!

 Buon appetito!