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side dish

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

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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

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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.

curry mini-waffles

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I am currently in waffle mode. And a recipe for curry waffles of course gets my special attention.

Ingredients:

  • 350 ml of milk
  • 20 grams sugar
  • 250 grams flour
  • a pinch of salt
  • 3 eggs, split into yolks and whites
  • 85g melted butter
  • 1 teaspoon curry
  • 1 teaspoon dill

Method:

  • Mix the milk, the sugar, the flour, a pinch of salt and the three egg yolks.
  • Put the mixture for app. 1 hour in the refrigerator.
  • Add the curry, the dill and the beaten egg whites to the mixture.
  • Bake the waffles for 3-5 minutes.

Hasselback potatoes

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Did you ever want to eat fries, baked potatoes, mashed potatoes and chips at the same time? It is possible, thanks to the swedish Hasselbacken restaurant, where this dish was created.

You can make it in many different variants, up to taste. I made a spicy variant, but you can also add for example cheese, breadcrumbs or even make it with sweet potatoes.

Ingredients:

  • 3 medium sized potatoes
  • 4 tablespoons of butter
  • spices: chilli, salt, pepper, rosemary, garlic up to taste

Method:

  • preheat the oven on 220 °C
  • melt the butter, and mix with the spices
  • cut slits in the potatoes, leaving the bottom intact. Make them app. 2-3 mm wide.
  • Drizzle the potatoes with the butter.
  • Put the potatoes for 30 minutes in the oven.
  • Then, take them out, drizzle again with butter and put in the oven again for another 30 minutes.
  • Serve immediately while heat.

 

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