CrabRavioliWithChorizoAndFennel

Crab Ravioli With Chorizo And Fennel

This is a simple little dish that can be made in 15 minutes if you cheat and use store bought ravioli 馃檪

Recipe

  • High quality store bought ravioli ..
  • Chorizo
  • Onion
  • Fennel
  • Spring onions
  • White whine
  • Double cream
  • Smoked paprika
  • Lemon
  • Salt & Pepper

Fry the chorizo in olive oil, add chopped onions, fennel and a small amount of smoked paprika. Add the wine and reduce. Add the cram and some of the cooking liquid from the ravioli. In the meantime cook the ravioli, drain and add to the sauce. Season with lemon, salt and pepper. Serve immediately, sprinkled with spring onion and more fennel.

Enjoy!

FishCakesAndSlaw

Fish Cakes And Slaw

Nothing screams summer like a nice fish cake. My version includes cod, prawns and chorizo served on homemade slaw.

The Fish Cakes

  • Cod fillets
  • Prawns
  • Chorizo
  • Onion
  • Eggs
  • Flour (small amount)
  • Flatleaf parsley
  • Fennel seeds
  • Lemon zest and juice
  • Salt & Pepper

Cut everything into small pieces(but not so small you cant tell it’s actual fish). Beat together with the egs and some flour. Season with the 聽fennel seeds, lemon zest / juice and a large handfull of chopped parsley. Shape into nice big cakes and fry them gently in plenty of butter.

 

The Slaw

  • Homemade mayo (i will get the recipe up here someday)
  • Fine pickles
  • Oxheart cabbage
  • Fennel
  • Carrots
  • Spring onion
  • Lemon juice
  • Salt & Pepper

First create the base dressing by combining the mayo with the fine pickels (half / half), season with salt, pepper and lemon juice. Cut the veg into small strips and coat in the dressing.

Enjoy!

Fresh Pasta & Venison Ragout

Fresh Pasta & Venison Ragout

Venison is a nice departure from everyday meet. It’s聽unique聽flavor makes this dish. To cut though the rich ragout i made a fresh pasta filling with ricotta, parsley, mushrooms聽and lemon.

Recipe

  • Venison
  • Chorizo
  • Red vine
  • Onion
  • Garlic
  • Carrots
  • Tomato paste
  • Butter
  • Ricotta
  • Parsley
  • Button Mushrooms
  • Lemon (juice & zest)
  • Butter
  • Pasta (homemade or fresh lasagna plates as a substitute)

Cut the Venison and Chorizo into moth size pieces. Brown the meat in a heavy pan. Add onion, garlic and carrots (all diced) and fry for a couple of minutes. Add red vine (a lot), tomato paste and water to cover the meat. Simmer for about 1 hour. Remove the lid and reduce until the sauce sticks to the meat. Season and add cold diced butter

Dice and fry the muchrooms, add some garlic and butter. Add to the ricotta. Chop and add the parsley, season with salt, pepper and lemon (juice & zest)

Cut rings of pasta and cook for a couple of minutes. Build a tower of the pasta and ricotta filling. Put the ragout around the tower.

Serve and….

Enjoy!

 

Spanish Chicken

“Spanish Chicken” with pimientos de Padr贸n

I found some pimientos de padr贸n at the grocery store the other day, instantly taking me back to eating tapas in Barcelona..Inspired I created this spanish themed聽chicken聽recipe.

There is nothing worse than dry chicken.. the “trick” 聽is to use a R枚mertopf. It keeps the chicken聽succulent聽and moist, and it’s just plain simple to cook with..

Recipe

  • Best whole chicken you can find/afford
  • Whole Lemon
  • Piment贸n picante (Hot Paprika)
  • Fennel seeds
  • White wine
  • Chorizo
  • Small potatoes
  • Pimientos de padr贸n (small green peppers)

Let the R枚mertopf sit in water for about 15 minutes.

Clean the chicken, rub it generously聽with piment贸n an fennel seeds. Season with salt and pepper inside and out. Cut the lemon i half and stuff it into the聽chicken cavity.

Cut the potatoes and chorizo in similar size chunks and place in the bottom of the R枚mertopf. Place the chicken on top, pour over half a glass of white wine and put on the lid. Cook for about 1 1/2 hours at 200 degrees, depending on the size of the chicken.

Heat a聽frying pan聽as hot as it will go, add oil and quickly fry the聽Pimientos de padr贸n. Season with sea salt.

 

Enjoy!

 

Chorizo Penne

Chorizo penne

I’m quite fond of fast and easy pasta dishes. The sauce can be made in the time the pasta takes to cook, so there is no聽excuse聽for a hot supper 馃檪 聽I was going for spanish inspired聽flavors, as I had some chorizo lying聽around. To balance the salty flavor I included capers and sweet red pepper, for color some baby spinach.

Recipe

  • Pasta Penne
  • Chorizo
  • Onion
  • Garlic
  • Baby spinach
  • Chopped red bell pepper
  • Capers
  • Vinegar
  • Tomato ketchup

Start cooking the Pasta..
Dice and fry the chorizo, chop the onion, garlic and bell peper and fry in the same pan.
Add capers, a splash of tomato ketchup and vinegar. Add some of the pasta cooking water
Rinse the spinach and add to the pan.
Season with salt&pepper
Drain the pasta and add it to the sauce .

ENJOY !