Post has attachment
Polish Pickle Soup

My wife asked me the other day "why haven't you posted any Polish recipes yet?"
I thought to myself "yeah, why haven't I?"
I guess because most Polish food is very much comfort food and doesn't "present" as well as other ethnic dishes. But no matter. Delicious food is delicious food. So I'll start with one of my favourite soups ever.

When most people hear pickle soup, they automatically make this face and say "pickle what!?" Trust me. This is gonna be a favourite with your family as well.

First of this soup is made with fermented garlic dill pickles, NOT the ones made with vinegar.
They can be bought in bulk at most European supermarkets and delis.

Ingredients:

12 cups of bone broth. If you don't make your own broth you can use store bought our bouillon cubes. Beef, chicken or vegetable will do.
8-12 fermented pickles, grated
1 large onion
2 large carrots, peeled and grated
5-6 white potatoes, peeled and cubed
1 large egg
1/3 cup sour cream
2 tablespoons flour
1 tablespoon Polish Maggi
Salt and pepper to taste.

Instructions :
Bring your broth to a boil.
Lower to medium heat.
Cut your onion in half and remove outer skin.
Place on a burner and char the underside of the onion. Add to broth.
Add your cubed potatoes and cook until they begin to get tender.
Add your grated carrots and pickles. Continue to cook for another half hour.
Taste your soup. If it's not sour enough you can add more pickle or even the juice from the pickles.
Add your salt and pepper now to taste.
Lower heat to low so soup is no longer boiling.

In a separate bowl blend together egg, sour cream, and flour to make a thick paste. Add a couple tablespoons of soup to it slowly to thin it.
Now slowly add it to your pot of soup while constantly stirring. You don't want any clumps.
Let soup cook for another ten to fifteen minutes and enjoy! Best enjoyed with fresh Polish rye bread!!


Photo

Post has attachment
Bi Bim Bap

I haven't posted a recipe in ages, been going through a career transition and didn't have much time. Didn't think anyone was missing much but wow! 460 followers from the 16 I originally had.
Thanks everyone for the interest.
So this recipe is one of my family's favourites.

It's a Korean dish that translates to mixed rice. I once made this for my daughter's taekwondo master who was visiting from Korea. His response was that it was "good". I was later told that that was a great compliment.
He told me that it was a meal of left overs in his house growing up. That weeks bibimbap depended on what the meals in the rest of the week were.
I however am not Korean so I make mine from scratch each time and can be time consuming but it's well worth it.

Stone bowl or no stone bowl?
A stone bowl takes this dish to another level but don't not having one stop you from making this as I made it numerous times without one and still loved it. Bowls can be bought at Korean supermarkets for about $6~8.

Ingredients
For 6 bowls
1lb sirloin tip
2 large carrots
4 cups bean sprouts
2 green onion stalks
2 bunches of spinach (12 cups)
10-12 medium sized shitake mushrooms
Soy sauce
Brown sugar
Garlic
Japanese rice 3 cups
1 egg for each serving

For sauce
5 tablespoons Gochujang (spicy Korean bean paste)
2 tablespoons Dark sesame oil
2 tablespoons unfiltered Apple cider vinegar
1 tablespoon Minced garlic
2 tablespoons Brown sugar
2 tablespoons water
2 tablespoons black sesame seeds
Add all to a bowl and mix very well. Can be stored in fridge.

Start by thinly slicing the beef, the thinner the better. You could freeze it then allow it to thaw slightly. This will make it easy to almost shave it.

In a bowl with shaved meat add
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
1 tablespoon Minced garlic
Mix well and allow to marinate at least 2 hours.

Vegetables
For the spinach I have a steamer and a large bowl of cold water. Steam the spinach a couple cups at a time. Once wilted and very dark green, transfer to cold water. Add more spinach to the steamer and while steaming take spinach from the cold water and begin to form spinach balls. Squeeze well to form balls and remove as much water as possible. See picture.

Mushrooms should be sliced and tossed with a little salt and pepper. Get a pan very hot with a little oil and fry the mushrooms until just done. Some searing and charring is great.

Cut carrots into thin matchsticks. In a very hot pan with a little oil, fry until just starting to soften. Again a little charring is great.

Steam your bean sprouts. Thinly chop green onion. Remove sprouts from steam and while still hot add green onions and 1 teaspoon sesame oil and salt. Toss well.

All the veggies can be made ahead and stored in the fridge. They do not have to be warmed before serving.

Cook your rice. If you are using stone bowls place them in your oven at 450 for at least 20 mins.

Fry the beef until just done.
Place rice into bowl, (if using stone bowl be careful, they are hot as hell and stay that way for a long time. Make sure you place on heat resistant surface or they will burn your table) then add each ingredient around the bowl with beef in the middle.
Fry egg and place on top. I like my egg practically rare. Pour desired amount of sauce and dig in!
Mix it all up together, that's the best way to eat it.

#bibimbap #comfortfood #yum
PhotoPhotoPhotoPhotoPhoto
02/11/2016
6 Photos - View album

Post has attachment
Brazilian limeade with coconut rum.

Every summer there seems to be "that" drink. Just like every summer has "that" song.
This year its Brazilian limeade.

Ingredients
Juice of 12 limes
Rind of 1 Lime
1/2 cup sweetened condense milk
3/4 cup sugar (or to taste)
10 cups water

Mix Lime juice with rind, condensed milk and sugar. Add water and mix again.

In a glass add ice, 2 Oz white rum, 1 Oz Malibu rum. Top up with limeade.
Enjoy!
#summerdrink #drinkofthesummer #limeade #Brazilianlimeade #rum #maliburum
Photo

Post has attachment
Pan Fried Sole with Grape Tomato, Zucchini and Lovage relish.

Sole is a light tasting and inexpensive fish. It pairs well with many flavours and this wonderful relish is no exception.
You might be wondering what Lovage is. It's also called the Maggi plant because it's aromatic flavour is similar. You might ask if it can be substituted, yes and no. Italian parsley is a decent substitute, but you will be missing out.
Here is more on the plant http://mobile.dudamobile.com/site/theepicentre1?url=http%3A%2F%2Ftheepicentre.com%2Fspice%2Flovage%2F&dm_redirected=true#2607

For relish:
1 pint grape tomatoes
1/2 vidalia onion
1 zucchini
10 Lovage leaves
1 teaspoon dried chilli flakes
1 teaspoon sea salt
1/2 teaspoon black pepper

Cut grape tomatoes in half. Dice onion and zucchini.
In a pan add 2 tablespoons olive oil and 2 tablespoons unsalted butter. Bring to a medium low heat. Add tomatoes, onions and zucchini. Cook for approximately 15 minutes stirring occasionally. Add salt, pepper and chilli flakes. Cook another 5 minutes. If there is inadequate liquid (if it starts sticking) Add 1/8 cup water. Chop up Lovage leaves and add. Cook for another 5 minutes and remove.

For sole:
Season fillets with salt, pepper, garlic powder and smoke paprika.
Dredge through flour.
In a pan add 1/4 olive oil and 2 tablespoons of butter, bring to medium high heat.
Add fillets and cook about 1-1/2 minutes on each side.

Place sole on rice of your choice and scoop relish generously on top. Serve with a grilled vegetable of your choice like asparagus.
ENJOY!
#sole #relish #grapetomatoes #zucchini #Lovage #rice #fish
Photo

Post has attachment
Wahoo Fish Tacos

My family loves loves loves fish tacos. I'm going to share my recipe with you.

For fish:
Cut 4 fillets of Wahoo (mahi-mahi work well too) into 1-1/2inch thick strips. You'll end up with 14-16 strips.
Blend together:
2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons smoked paprika
Once blended, add to powder:
2 cloves garlic
2 teaspoons salt
1 teaspoon black pepper
150 ml beer
1 Oz tequila
Rind from 1 Lime
2 tablespoons avocado oil
Blend again.
Put fish into a ziplock bag and pour in marinade. Refrigerate overnight.

For cabbage jalapeño slaw:
Thin slice the following using a mandolin :
1/8 head green cabbage
1/8 head purple cabbage
5 jalapeños de-seeded
1 onion
Add 1 cup chopped coriander leaves
150ml beer
Juice of 1 Lime
1 teaspoon salt
1 teaspoon pepper
Mix well. Place in Tupperware or sealed bowl and refrigerate overnight.

For Green sauce:
1 cup full fat sour cream
1 cup coriander leaves
1 jalapeño de-seeded
Rind of 1 Lime
1 Oz tequila
Blend well.
Refrigerate overnight.

Cooking and assembly :
1 hour before cooking fish make your tortillas, here is my recipe https://plus.google.com/100652171199940793784/posts/9joT2SLZm1z
Or you can use store bought.

Grill fish on well oiled grill, about 1 minute a side on medium heat.
Place slaw on tortilla, place fish on slaw and slather with green sauce.
Have mouthgasm.
Enjoy!
#fishtacos #Wahoo #fish #tacos #tortillas

Photo
Photo
11/04/2016
2 Photos - View album

Post has attachment
Half n Half Tortillas

I love the smell and flavour of fresh corn tortillas but I find them impossible to make without a press and wish they were more flexible and a little less dry.
I love the gumminess of flour tortillas and their flexibility but find they lack flavour.
This recipe gives you the best of both worlds.

Ingredients :
1 cup organic yellow or blue masa farina (corn flour)
1 to 1-1/2 cups all-purpose flour
1 cup boiling water
1 teaspoon salt
2 tablespoons avocado oil

Directions :
Put corn flour and salt into bowl.
Add boiling water and mix well. Allow to cool. Scrape out into plastic wrap. Wrap up into ball and allow to sit for 1 hour.
Scrape out corn water mixture into bowl.
Add oil and mix well. Add flour and mix. Once a dough starts forming dump onto a clean surface and knead. If it's too sticky keep adding more flour. Your finished dough should be like play dough.
Lightly oil ball of dough and wrap again. Allow to rest for at least 30 mins.
Divide dough into 10-12 equal pieces. Roll out into circles. Lightly flour and arrange on counter.
Heat a cast iron pan to medium high heat. Using an oiled paper towel lightly brush pan. Throw in first tortilla. After 30-45 seconds check underside. Once you have some nice brown spots flip. Cook another 30-45 seconds. Place on plate and cover with tea towel. Repeat for remainder of tortillas.
Now fill them with your favourite filling or cut them with pizza cutter and deep fry them for chips.
Enjoy!
#tortillas #masafarina #flourcorn #mexican
Photo
Photo
11/04/2016
2 Photos - View album

Post has attachment
The Chinese Frenchman.

French toast, can be made with all sorts of bread. In my opinion, nothing beats using Hong Kong pai bao (Chinese sweet bread). Not too sweet, light and soooo beautifully gummy, this bread makes perfect French toast.

Here is the recipe I use for making Chinese sweet bread http://m.instructables.com/id/Asian-Sweet-Bread-Hong-Kong-Pai-Bao-Hokkaido-Mil/?ALLSTEPS
The only alteration I make is that I use starter instead of active dry yeast.

For French toast:
Slice or peel yourself a piece of sweet bread
In a large bowl add
1 large egg
2 tablespoons 10% crram
1/2 teaspoon vanilla extract
A pinch of salt
A dash of cinnamon
Beat all together well

Heat a skillet on medium high
Add 1 tablespoon butter
When butter starts browning dip bread in egg mixture on both sides and add to pan.
Cook about 2-/12 minutes on each side.
Top with maple syrup or powdered sugar.
Enjoy!
#frenchtoast #hongkongpaibao #sweetbread 
Photo
Photo
11/04/2016
2 Photos - View album

Post has attachment
Korean Spiced BBQ Turbot with Nappa Cabbage Salad.

For fish and spice paste:
4 turbot fillets
1 tablespoon Korean chilli paste (gochu jang)
1 teaspoon soy sauce
1 teaspoon brown sugar
1 teaspoon dark sesame oil
1 teaspoon rice vinegar
1/4 teaspoon black pepper
1 clove garlic minced
1 teaspoon ginger minced

In a bowl mix all ingredients to form a paste. Rub all over fish pieces and refrigerate for at least 2 hours. Reserve some paste for finishing.

Grill fish on medium heat, preferably over charcoal, but any grill is fine. About 3-4 minutes a side. Brush with remaining paste and sprinkle with black sesame seeds before serving.

For salad:
1/2 medium nappa cabbage cut into 2 inch squares
1 large carrot, peeled then shaved
5 green onions cut thinly lengthwise
Place in large bowl and toss well

For dressing:
4 tablespoons soy sauce
2 tablespoons water
3 tablespoons rice vinegar
1 tablespoons dark sesame oil
1 clove garlic minced
2 tablespoons lemon juice
1 tablespoon brown sugar
1 teaspoon Korean chilli flakes.
Place all in a bowl and whisk well.

Place salad on plate and drizzle with dressing. Sprinkle some Panko bread crumbs on top.

Enjoy this light but super flavourful meal.

#Korean #turbot #fish #salad #spicy


Photo

Post has attachment
Naan Bread

Delicious Naan bread made with Kefir milk that adds flavour plain yoghurt never could.

With all my yeast breads I start with a sponge or biga.
In a medium bowl add 3 tablespoons of starter/levain.
Pour in 3/4 cups of filtered water and mix well.
Add 1 cup all-purpose flour and mix well. Cover with plastic wrap and allow to sit at room temp for 8-12 hours.

Ingredients:
2-3/4 cups all-purpose flour
1 tablespoon white sugar
1 teaspoon baking powder
1 teaspoon sea salt
2 tablespoons ghee (clarified butter) melted + more for brushing finished naan
3/4 cup kefir milk
1 egg

Directions:
Place all dry ingredients in large bowl and whisk together thoroughly.
Add Kefir, egg and 2 tablespoons of ghee to sponge and whisk all together well.
Add wet ingredients to dry and mix. Once a dough is formed dump out onto floured counter. Knead dough for 15 minutes. The dough should be tacky but not super sticky. If too wet add more flour a little at a time until it's like...uhm...like chewing gum, tacky but not gluey.
Place into an oiled bowl, cover and allow to double in size. This will depend on room temp and how strong your initial starter is.
Once doubled put dough on floured counter. Knead it again for a minute. Divide dough into 8 equal pieces.
Heat a large cast iron skillet to high.
Roll out your first ball into roughly the shape of your pan. Place into hot pan. Naan will start to bubble. Cook for about 45-60 seconds, flip. Brush done side with ghee, cook for another 45-60 seconds. Remove to plate and brush other side with ghee.
Repeat for the rest.
Eat immediately or freeze and thaw for later.
Enjoy!

#bread #Kefir #Indian #starter #naanbread
PhotoPhotoPhotoPhoto
05/04/2016
4 Photos - View album

Post has attachment
My version of Chicken Thai Green Curry

For Green Curry Paste

Ingredients

10 large green chillies
3 green jalapeños
3 shallots, sliced
9 cloves garlic
1 tsp finely sliced fresh galangal
1 tbsp sliced fresh lemon grass bottoms
1/2 tsp grated kaffir Lime rind
1 tsp chopped coriander root(or substitute coriander stems if unavailable, not leaves)
5 white peppercorns
1 tbsp roasted coriander seeds
1 tsp roasted cumin seeds
1 tsp coarse sea salt
1 tsp shrimp paste

In a mortar or grinder, pound cumin seeds, coriander seeds and pepper corns. Set aside.
Add chilies(remove seeds if you want less heat) and salt to mortar and pound into a paste. Add shallots, garlic, galangal, lemon grass, coriander root and lime rind and pound into a paste. Now add cumin/coriander/pepper powder and shrimp paste. Mix everything well.

This will be enough for the following recipe. You can always make more (double,triple the recipe and freeze extra curry paste)

For Chicken Curry
1/2 a chicken, de-boned and meat cut into 1 inch pieces. (I like to use both dark and white meat, actually I prefer dark but I guess due to the creaminess of the curry, breast is bearable)
2 tablespoons coconut oil
Green Curry Paste
600ml extra creamy coconut milk
1/4 cup fish sauce
1/4 dark brown sugar
3 cups snow peas, trimmed and cleaned
1 large carrot julienne
2 red Sheppard peppers julienne
Thai basil/coriander leaves/green onion chopped and mixed together
Bean sprouts
2 cups Jasmine rice

Directions
Heat pot with coconut oil on medium high.
Add chicken pieces and cook for about 8 minutes, stirring occasionally.
Add curry paste and mix well.
Add coconut milk, stir well. Add fish sauce and brown sugar. Mix well. Allow to come to a boil. Boil for 15 minutes, stirring every 5 minutes. Reduce heat to low and cover. Cook for another 1-1/2 to 2 hours stirring every 20 minutes or so. Taste halfway to check for taste. If not salty enough add more fish sauce, if any bitterness add more sugar. It's to your liking. I hate restaurant Thai curry because it's usually sickeningly sweet.
Cook rice.
Heat a wok with 2 teaspoons oil until it's smoking and hot as ass. Toss in carrots and peppers. Cook for about 8 minutes or until carrot starts getting limp. Stir a little, some charring is nice.
Remove and set aside.
Do the same for snow peas. Put in bowl with carrots and peppers. Mix them up.
On a large plate or bowl, plate rice, place veggies on rice. Pour chicken curry over all. Top with bean sprouts and basil/coriander/green onion mix.
Enjoy!
#thaicurry #chicken #green #coconut 
Photo
Wait while more posts are being loaded