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surprising recipes

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Month

January 2015

Tangerine soup with pomegranate

IMG_0785the last part of the Sylvestertrilogy: tangerine soup with pomegranate: surprisingly easily and so very tasteful !!! This will surely reappear regularly on the menu.

Ingredients (4 to 6 serves):

– 600 ml freshly squeezed tangerine

– 250 ml white wine

– 1 vanilla pod

– 75 grams of white sugar

– 1 teaspoon cinnamon

– 2 teaspoons starch

– 1 pomegranate

Directions:

– Remove the seeds of the pomegranate, and remove the bitter white skins of the seeds.  This is by far the most difficult part of the recipe. After that, the kitchen and me were full of pomegranate juice.

– Cut the vanilla pod lengthwise and remove the soft inner part.

– Add the wine, the sugar, the vanilla pod and the inner part of it into a saucepan. Let it simmer for 10 minutes.

– Mix the starch with a littlebit of the tangerine juice and then add it to the wine mixture.

– Let it simmer again for a few minutes.

– Add the rest of the tangerine juice, mix everything well and let it cool down in the refrigerator.

– Remove the vanilla pod and add a bit of lemon juice.

– Pour into bowls and garnish with the pomegranate seeds.

You can serve it with a bit of ice or a sweet vanilla cookie.

scallops with blood sausage

IMG_0792this is part two of my Sylvester menu. Scallops with blood sausage, also featuring chicory, wild mushrooms and potato wedges.

Ingredients (for 4 persons):

– 16 scallops

– 2 blood sausages

– 300 grams of wild mushrooms

– 300 ml of cream

– 1 shallot

– 300 ml of fish stock

– 100ml dry white wine

– 2 star anise fruits

– Butter, olive oil, salt, pepper, sauce binder

– 3 tablespoons olive oil

– 400 gr small potatoes

– A sprig of rosemary

– A clove of garlic

– 4 pieces of chicory

Directions:

– Peel the potatos and cut them into mandarin-like slices.

– chop the rosemary and the garlic and mix them with 3 tablespoons of olive oil.

– Grease the potatoes with the mixture and put the parts on a baking paper.

– Fry the chicories with some butter in a little water until they are fully cooked.

– Chop the shallot.

– Bake the shallot in some butter, and add the star anise, which will give a very special taste to the sauce.

– Add the fish stock and the white wine and let it cook until the sauce is reduced by half.

– Add the cream and let it simmer further for a few minutes.  Add salt and pepper.

– Sieve the cause and put it aside.

– Heat the oven at 180° and put the potatoes in it for 30-35 minutes.

– Pat the scallops dry with kitchen paper. Otherwise they will cook instead of baking.

– Slice the blood sausage into pieces of approximately 1cm.

– Clean the wild mushrooms and slice them into pieces.

– Fry the scallops in a pan and add the blood sausage.

– Fry the wild mushrooms in a separate pan.

– Bind the sauce.

– Arrange everything on the plates and add a bit of sauce.

– Serve and enjoy immediately!

smoked ham mousse

IMG_0783

This is de first part of my Sylvester trilogy of this year. You can find the dutch version here.

Ingredients (for 4 persons):

– 200 gr smoked ham

– 1 shallot

– 1 clove garlic

– 1 sprig of rosemary

– 60 grams of cream

– 2 tablespoons mayonnaise

– 2 tablespoons dry sherry

– 1 sheet of gelatin (2 grams)

– olive oil

– Cayenne pepper

– salt

– pepper

– 8 mini mozzarella balls

– A few leaves of basil

– Tomato tapenade

– capers

Directions:

– Cut the smoked ham into strips.

– Cut the garlic and shallot coarse.

– Cut the rosemary into small pieces.

– Put the ham, rosemary, garlic and shallots in a food processor and mash them very fine.

– Add the mayonnaise to the mixture.

– Soak the gelatin in cold water.

– Warm sherry until it is lukewarm.

– Beat the cream until stiff.

– Dissolve the gelatin in the sherry.

– Mix the sherry and cream into the ham mixture.

– Add cayenne, salt and pepper to taste.

– Divide the mousse over 4 glasses and put at least 2 hours in the refrigerator.

– Cut the mozzarella balls into two halves

– Top with the mozzarella, basil leaves, capers, tapenade and a droplet of olive oil.

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