Search

surprising recipes

english version gerechtenweb.wordpress.com

Category

salad

Duck with Hasselback potatoes and a salad of chicory and roasted figs

img_2410

More or less by accident I created a potential Sylvestermenu today.  It started with a recipe for roasted figs with chicory I saw.  The combination watched my interest and I wanted to make it immediately. but as it is a side dish, I needed something to go along with it. Recently I made Hasselback potatoes, and that seemed a logical combination. Then I had to decide about meat: I was thinking about lamb or duck, it became duck.

the recipes for the Hasselback potatoes and the roasted fig-chicory salad have already been published, so here it is only about the duck.

Method for the duck:

  • Prepare the duck by making incisions crosswise in the fatty part.
  • Bake the duck first on the fat part until golden brown. Meanwhile season the other part with pepper and salt.
  • When golden brown, turn the duck around, and bake on the other side until brown.
  • Place the duck in a preheated oven of 200°C for 10 minutes.
  • Then wrap the duck into tinfoil and let it rest for another 10 minutes.

 

 

salad of chicory and roasted figs

img_2386

I saw this salad today on cook together. an interesting combination, and as I love chicory, I decided to try it immediately, and it won’t be the last time! This is so good!

Ingredients (4 servings):

  • 2 heads of chicory
  • 8 figs
  • 1 red onion
  • 2 tablespoons of olive oil
  • 1 tablespoon of vinegar acid
  • 2 tablespoons honey balsamico
  • 1 tablespoon of brown sugar
  • a handful of pistachios

Method:

  • Preheat the oven at 200°C.
  • chop the onion fine.
  • cut the figs into quarters.
  • Mix the onion and the figs, add oil, acid, balsamic and sugar.
  • Place the mixture for 10 minutes in the oven.
  • Meanwhile chop the pistachios.
  • Take the mixture out of the oven, add the pistachios, mix everything well, and put it in the oven for another 5 minutes.
  • chop the chicories fine.
  • Mix everything well, and add as a side dish. It goes perfectly with lamb, duck, goose or any other sylvester menu.

turnip cabbage with carrots and sausage

IMG_0287

Ingredients (4 persons):

  • 2 turnip cabbages
  • 500 gr carrots
  • 2 paprikas
  • 250 gr pickled sausages
  • 2 eggs
  • 2 gherkins
  • 500 ml cream
  • 4 tablespoons of curry (or to taste)
  • 500 gr potatoes

Method:

  • Peel and slice the turnip cabbage and the carrots.
  • Cook them in water with some salt to taste (10-15 minutes)
  • Drain them and put them aside.
  • Cook the eggs until hard boiled. Then put them aside, and slice them into small pieces.
  • Peel the potatoes, and slice them into fine pieces.
  • Bake the potatoes with some butter in a pan.
  • Slices the sausages, the paprikas and the gherkins into fine pieces.
  • Bake the paprika with some olive oil for a few minutes.
  • Add the cabbage, the carrots, the cream and the curry and heat until cooking again.
  • Add also a bit of the pickles water of the sausages.
  • Add the sausages, gherkins, pepper and salt to taste.
  • Serve with the baked potatoes while hot.
  • Also cold the salad is delicious, perfect for the next day.

breaded asparagus

IMG_0267

the asparagus season is running again 🙂 In Germany, people tend to roll every dish in breadcrumbs.  So I made this German style asparagus variant.  You can serve it as a starter as well as a main dish, or even eat it cold as a snack.

Ingredients:

  • 500 g fresh asparagus
  • 250 grams of young cheese in slices
  • 250 grams of cooked ham
  • 2 eggs
  • 100g flour
  • 100 grams of bread crumbs
  • lettuce
  • cherry tomatoes

Directions:

  • peel the asparagus and remove the bottom part.
  • Cook the asparagus for 8 minutes in boiling water with a knob of butter until tender.
  • Drain the asparagus and let them cool down slightly.
  • Wrap two or three of them first in a slice of cheese, then in a slice of ham.  Use toothpicks to fasten the rolls.
  • Spread the flower, the beaten eggs and the bread crumbs over three different plates.
  • Roll the asparagus first in the flower, then in the beaten eggs and finally in the bread crumbs.
  • Then fry them in a pan until golden brown and crispy.
  • Serve with salad and some cherry tomatoes.

salad of goat cheese with saffron syrup

IMG_0253

Last christmas, I found saffron syrup in a pop-up store in Antwerp. an interesting ingredient, which I couldn’t resist to buy. This is the salad that was included on the recipe card.

Ingredients:

  • 2 slices of goat cheese
  • a handful of mixed salad
  • some freshly cracked walnuts or pecans
  • chopped dried figs
  • diced fresh mango
  • walnut oil
  • 2 teaspoons saffron syrup

Directions:

  • spread the mixed salad on the dish.
  • Sprinkle the salad with a little walnut oil.
  • Place the slices of goat cheese on it.
  • add the mango, figs and nuts to the salad.
  • Drizzle the saffron syrup over the goat cheese.
  • sprinkle with some walnut oil and enjoy.

apple-potato salad

apple-potatoe saladIf you want to eat something fresh on a warm summer day, this could be your choice. It is a recipe of the Belgian television cook Jeroen Meus.  In dutch the title of the recipe is more funny, as a potato in dutch is ‘earth-apple’ if you translate literally.  So you have an ‘earth-apple salad’.

Ingredients (4 persons):

– 400 grams potatoes

– 1 apple

– 2 shallots

– chive

– dill

– 4 tablespoons of sour cream

– (apple) vinegar

– pepper, salt

Directions:

– Peel the potatoes and cut them into small cubes (brunoise in dutch/french)

– Cook the potatoes and cool them down immediately. The cubes should stay firm.

– Peel and cut the apple and the shallots, and cut them into small pieces as well.

– chop the chive and the dill.

– Mix all the ingredients and add the sour cream and a little bit of vinegar.

– Add pepper and salt as you wish.

You can have this salad as a side dish, or as a main course, for example with some hard boiled eggs mixed to it.

Create a free website or blog at WordPress.com.

Up ↑