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 🙂

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!

My December Pork Chops

My December Pork Chops

Pork Chops in a mustard-cream sauce with all the vegetabels of the season..fennel, almonds, apples and jerusalem artichokes. Seasoned with parsley and tarragon

Recipe

  • Svinemørbrads medaljoner
  • Bacon
  • Sennep
  • Løg
  • Fennikel (kan undlades)
  • Fløde
  • Æble eddike
  • Frisk estragon
  • Æbler i smĂĄ tern (kan udlades)
  • Mandler (kan udlades)

Smør medaljonerne ind i rigeligt med sennep, og vikkel et stykke bacon rundt om hvert stykke.

Lav en bund af halve løgringe (der skal mange løg til) og fennikel. Og sæt medaljonerne ovenpå.

Giv det hele en god omgang salt og peber og sæt i oven på ca. 200 grader, i ca. 20 min.  (til kødet begynder at få farve.)

Tilføj en god sjat fløde, eddike og mere sennep (det stærke koger væk), skru lidt ned for varmen og giv det ca.20 min mere.

Smag til (fløden sluger en del sennep og salt) og husk eddiken for at holde det friskt.

Drys med estragon og evt. æbletern og mandler

Enjoy!

 

Moules au curry

Moules au curry

Many people are scared of eating mussels. This version has converted many of my friends into true believers! As an added bonus It’s fast and easy to make 🙂

Recipe

  • 1 kilo of fresh blue mussels
  • 1 garlic clove
  • 1 large onion
  • 1/4 Fennel
  • 1/4 bottle of white wine
  • curry powder
  • Cream
  • Salt & pepper

Start by thoroughly cleaning the mussels, discard any that are not closed (or don’t close if you tap them).

Chop the garlic, onion and fennel finely. Fry in a large pot together with a tablespoon of curry powder. Add the white whine.

Add the cleaned mussels and cover with a lid. Steam the mussels for about 3-5 minutes.

Strain out the broth and reduce for a couple of minutes, then add some cream and season with salt, pepper and some additional curry powder to taste.

Pour the broth back over the mussels and serve with bread…

ENJOY!