Författare: perbruno

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Tonkatsu

Tonkatsu

  • 4 skivor skinkinnanlår, à 150 gr
  • 1,5 dl vetemjöl
  • 2 ägg, uppvispade (stora)
  • 3 dl pankoströbröd
  • salt

Krämig kålsallad

  • 0,5 spetskål
  • 3 msk majonnäs
  • 1 msk japansk soja
  • 2 tsk sesamolja
  • 1 tsk risvinäger
  • 0,5 tsk strösocker
  • 3 msk rostade sesamfrön

Tonkatsusås

  • 1 dl ketchup
  • 2,5 msk worcestersås
  • 2 msk japansk soja
  • 1 msk honung
  • neutral rapsolja, till stekning

Till servering

  • 4 port japanskt ris, nykokt
  • dijonsenap
  • ev svarta sesamfrön
  1. Börja med att göra tonkatsusåsen. Blanda ketchup, worcestersås, soja samt honung väl. Smaka av och ställ åt sidan.
  2. Hyvla kålen tunt med en mandolin eller osthyvel. Lägg i iskallt vatten så den blir riktigt krispig, det tar minst 15-20 minuter. Låt sedan droppa av väl i durkslag.
  3. Medan kålen ligger i vattenbad, blanda ihop övriga ingredienser till kålsalladen till en dressing. Lägg den nu superkrispiga kålen på ett fat och ringla dressingen över. Ställ åt sidan.
  4. Banka ut skivorna med skinkinnanlår till tunna skivor, ca 5 mm.
  5. Salta och vänd dem i först mjöl, sen ägg och till sist pankoströbröd. Låt gärna ligga på ett galler några minuter efter att du har panerat dem.
  6. Hetta upp ca 1 cm olja i botten av en stekpanna. Stek tonkatsun tills de är gyllene och frasiga på båda sidor. Låt rinna av på galler eller hushållspapper.
  7. Skär upp i skivor och servera med tonkatsusås, dijonsenap, kålsallad och ris. Strö ev över sesamfrön. Ät gärna med pinnar!

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Pork and fennel meatballs with braised lentils

MEATBALLS
1 banana shallot, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
1 tsp chilli flakes
1 egg
¾ tbsp tomato paste
1 tbsp fennel seeds, toasted and crushed
salt and black pepper
400g pork mince
100g pancetta slices, roughly chopped
½ tbsp flat-leaf parsley leaves, roughly chopped
3 tbsp olive oil


LENTILS
60ml olive oil, plus 2 tbsp extra to serve
3 garlic cloves, peeled and crushed with the flat of a knife
2 shallots, peeled and finely diced
2 bay leaves
2 sage leaves, plus 2 tsp extra, finely sliced, to serve
15g dried porcini
salt and black pepper
180g puy lentils
250ml white wine
500ml vegetable stock
2 tbsp parsley leaves, finely chopped
1 lemon, cut into wedges to serve

Method

  1. Blitz the first six meatball ingredients and plenty of pepper in a food processor, then add the other ingredients except the oil and blitz again until the mix comes together. With lightly oiled hands, form the mix into 12 meatballs weighing about 50g each, squeezing them tightly as you go, so they hold together.
  2. Heat a tablespoon and a half of oil in a large, nonstick saute pan on a medium-high flame. Once very hot, fry half the meatballs for four to five minutes, turning them regularly, until golden brown all over (turn down the heat if they stick to the pan or colour too quickly). Repeat with the remaining meatballs and oil. Transfer to a dish (along with any fat) and wipe the pan clean.
  3. Put the first six ingredients for the lentils, three-quarters of a teaspoon of salt and plenty of pepper in the same pan on a high heat. When the oil starts to bubble, turn the heat to medium-low and gently fry for 10 minutes, until the shallots are soft and golden brown. Stir in the lentils, raise the heat to high, then pour in the wine and let it bubble away for three minutes. Add the stock and 300ml water, bring to a simmer, then reduce the heat to medium and cook for half an hour, stirring now and then. Cover the pan, cook for 10 minutes more, until the lentils are soft but still hold their shape, then return the meatballs (and any fat) to the pan, cover and leave to cook through – six or seven minutes.
  4. Drizzle with the remaining two tablespoons of oil, scatter with the parsley and remaining sage, and serve hot with the lemon wedges.

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Mille mele (thousand-layer apple tart)

Ingredients

3.6 kg Granny Smith apples
650 gm caster sugar
For greasing: butter
To serve: whipped cream

  1. Preheat oven to 180C. Peel and core apples and thinly slice on a mandolin into acidulated water. Pat apple slices dry a few at a time by placing on a tea towel and pressing another tea towel on top. Arrange a layer of apple slices, overlapping slightly in concentric circles, in a deep buttered 25cm-diameter springform pan. Scatter with about 2 tbsp sugar, press firmly, then continue layering apples and sugar until apples reach about 2cm above rim of pan. Finish with a layer of sugar.
  2. Place pan on a rack over an oven tray lined with baking paper to catch juices, then bake until tart is golden and apple is very tender, spooning over juices from baking paper about every 30 minutes (3½-4 hours). If juices start to caramelise before apple is cooked through, move pan to a fresh tray lined with baking paper and continue cooking and spooning over juices. If top layer is colouring too quickly, cover loosely with foil. Cool to room temperature (1-1½ hours), cut into wedges and serve with whipped cream.

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Tamarind and Lemon Grass Braised Oxtail with Mint and Coriander Salad

Oxtail is the king of slow cooking, its thick bone producing loads of flavour and a gelatinous texture. It’s best soaked in cold water for an hour, then brought to the boil in a pan of fresh water, simmered for 10 minutes and skimmed of any impurities. It needs a minimum of 3 hours cooking, but it’s well worth it. The herby salad is more than just a garnish: it offsets the sweet depth of the meat with a sour and fragrant taste.

Serves 6
Preparation time: 25 minutes, plus 1 hour soaking
Cooking time: 3 hours 15 minutes
Per serving: 441 kcals/17.3g fat/5.4g saturated fat/3g salt5/24.9g sugars

Ingredients
Spice paste
4 red chillies, roughly chopped and deseeded
½ red onion, peeled and roughly chopped
4 garlic cloves, peeled
1 tsp ground turmeric
1 tbsp kaffir lime leaves, shredded

Oxtail
2 tbsp peanut oil
1kg oxtail, trimmed of fat, cut into lengths
2 lemon grass stems, halved
5 cm piece fresh ginger, sliced
1 x 100g jar tamarind
100ml sake
1 litre chicken stock
4 tbsp honey
6 tbsp fish sauce
2 sweet potatoes, peeled and cubed

Salad
15g coriander leaves
10g mint leaves
12 salad onions, sliced
1 red chilli, deseeded and sliced
2 tbsp fish sauce
Juice of 1 lime

Instructions

Place all the ingredients for the spice paste into a food processor and blend until smooth.

 Prepare the oxtail by soaking and blanching it as detailed above, to remove any impurities. Heat the oil over a high flame in a casserole, dry the oxtail thoroughly and add it to the pot. Cook until golden on both sides – about 10 minutes – and add the spice paste. Give it a good stir to coat, then turn the heat to low to make sure the paste doesn’t burn. Cook for 1 minute, then add the lemon grass, ginger, tamarind, sake, stock, honey and fish sauce and bring to the boil. Tuck a circle of greaseproof paper over the meat inside the pan, cover with a lid and simmer over the lowest heat for 3 hours. The liquid should be gently bubbling, not boiling. After 2 hours of cooking, add the sweet potatoes and cook for a further hour with the oxtail. Just before serving, mix the coriander and mint leaves with the onion, chilli, fish sauce and lime.  

Remove the casserole from the oven, lift out the oxtail with a slotted spoon and put it on a plate, covered with greaseproof paper to keep warm. Skim off the fat, bring the juices to the boil and reduce for 10 minutes till thick. Season then serve with the juices and the herb salad. This recipe was first published on Waitrose.com in March 2006.
This recipe is from Waitrose Food Illustrated  

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Halstrad kummel med kumminstuvad vitkål

Ingredienser

4 portioner

4 kummelfiléer med skinn (à 180 g)
1 msk olja
salt
peppar

Kumminstuvad vitkål

1/2 litet vitkålshuvud
2 msk smör eller margarin
1 msk vetemjöl
3 dl mjölk
1/2 tsk salt
3/4 krm peppar
1/2 tsk kummin
8 kokta potatisar

Vitkål: Skär ned vitkålen i 3×3 cm stora bitar och förväll dessa i lättsaltat vatten tills den är mjuk, ca 10 min.

Smält matfettet och blanda ner vetemjölet. Häll ner mjölken under omrörning. Sjud sakta i ca 10 min. Krydda med salt, peppar och nystött kummin. Skiva den kokta kalla potatisen och vänd ned denna och kålen i stuvningen. Låt allt bli varmt.

Häll oljan i en stekpanna och stek kummeln på medelhög värme ca 4 min på varje sida. Salta och peppra. Servera kummeln med den kumminstuvade vitkålen.

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Crudo på fjällröding med gurka, citrus och chilidressing

  • 1fjällrödingfilé- skinn och benfri (200 g)
  • 0,5 tskflingsalt

Chilidressing

  • 1selleristjälk
  • 1grön chili- t ex spansk peppar
  • 1vitlöksklyfta
  • 0,75 dlpressad lime
  • 0,5 dlmyntablad
  • 0,5 dlolivolja
  • 1 tskasiatisk fisksås
  • 1 krmsalt

Garnering

  • 1snackgurka- eller minigurka
  • 1apelsin

Topping

  • buskkrasseblad- små, eller smörgåskrasse
  • 2 mskchiliolja
  1. Chilidressing: Ansa och skiva sellerin. Kärna ur och skär chilin i bitar. Skala och skiva vitlöken. Mixa samtliga ingredienser till dressingen i en mixer eller med stavmixer. Krydda med salt. Sila dressingen genom en finmaskig sil. Ställ in dressingen i kylen fram till servering.
  2.  Skär rödingen i tunna skivor. Håll kniven lätt vinklad när fisken skivas så att det blir jämna skivor längst med hela filén.
  3.  Garnering: Skär gurkan i tunna skivor, gärna på mandolin. Skär bort skalet från apelsinen, se till att allt det vita kommer med. Skär apelsinen i hinnfria klyftor. Halvera klyftorna om de är stora.
  4.  Bred ut ca 2 msk av chilidressingen på varje tallrik. Lägg på rödingskivorna och krydda med smulat flingsalt. Toppa varje fiskskiva med en skiva gurka och en tunn apelsinklyfta. Krydda lätt med salt igen. Toppa med krasse. Droppa lite röd chiliolja runt om och servera.
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Japanese milk bread

Tangzhong

  • 60 g (¼ cup) Milk
  • 60 g (¼ cup) Water
  • 45 g (45 g) Bread flour

Dough

  • 1 batch Tangzhong prepared above
  • 320 g (320 ml) Warm milk 100°F
  • 7 g (2¼ tsp) Instant yeast I used 21 grams Fresh bakers yeast
  • 30 g (2 tbsp) Sugar
  • 30 g (2 tbsp) Milk powder
  • 50 g (1 large) Egg large
  • 60 g (4 tbsp) Butter (4 tbsp)unsalted, room temperature
  • 680 g (5¼ g) Bread flour or 50% bread and 50% all-purpose flour
  • 13 g (2 tsp) Kosher salt

Plus

  • 1 Egg for egg wash
  • 2 tbsp Water for egg wash
  • 2 tbsp Sesame seeds or poppy seeds (optional)

Tangzhong

  • In a saucepan, combine water and flour with a whisk until no lumps. Add the milk and combine well again.Pro tip – It is very important to make sure you have no lumps as these will be difficult to remove from the dough.60 g Milk,60 g Water,45 g Bread flour
  • Place the saucepan over medium heat and cook this mixture for 2 to 3 minutes. Keep stirring constantly to prevent lumps.Pro tip – Keep the heat on medium to low. At first, the mixture will take a while to thicken, but then it does get thicker quickly. So, keep a close eye and take it off just when it reaches almost paste consistency similar to a pudding.
  • Take it off the heat and transfer into a bowl or plate. Cover and let cool to almost room temperature. Make sure the plastic touches the surface of the tangzhong to prevent a skin.Pro tip – Removing from the hot pan will prevent it from cooking further as we don’t want it to get lumpy.

Dough

  • Yeast mixture – In a bowl of a stand mixer – add the lukewarm milk (no warmer than 110 F) and the yeast. Combine well with a whisk. Then, add the sugar, milk powder, egg, and cooled tangzhong.320 g Warm milk,7 g Instant yeast,30 g Sugar,30 g Milk powder,50 g Egg,1 batch Tangzhong
  • Combine – Add the flour and salt. Combine well on medium-high speed for 2 to 3 minutes until all the flour is well incorporated.Pro tip – scrape the sides of the bowl well to ensure all the flour is well incorporated and do not add more flour unless necessary (1/2 cup).680 g Bread flour,13 g Kosher salt
  • Knead – Continue to knead on medium speed for 8 to 10 minutes. Then, add the butter and continue to knead for 5 to 8 minutes more until you have a soft, smooth, and elastic dough.Pro-tip – avoid the temptation to add more flour. We want soft, light, and fluffy rolls, and this is only possible when the dough is soft, elastic, yet slightly sticky60 g Butter
  • Bowl – When the dough is soft and shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
  • Rise – Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.Pro tip – In winter, you may need 90 minutes or more. But in summer, the dough may double in 45 minutes. If you can’t attend to it at that moment, de-gas, reshape, and let double in volume again.

Shape the buns

  • Punch – When the dough is doubled in volume, transfer it to a well-dusted floured surface. Punch down and reshape into a ball. Then roll it into a small log.Pro tip – At this point, there is no need for additional flour. So use a light dusting of flour.
  • Divide – Using a dough scraper, divide this log into smaller portions. You can make 8 buns x 100 grams each or 12 smaller buns x 60 grams each (similar to dinner rolls).

How to shape hamburger buns

  • Hold each piece of dough in your hand and gather all the seams together. Pinch the seams at the bottom then place the ball on a non-flour surface while still holding it in your hand.Pro tip – The un-floured surface creates the tension we need in the dough.
  • Loosen the grip on the dough and roll it back and forth into a tight circle against the work surface. You will feel the dough become tight and smooth.Pro tip – The goal is to create a tight, smooth ball. If you overdo the rolling, you will rip the top surface which will give a rough, not smooth roll.
  • Tray – Place the buns on a baking tray leaving enough room to rise and spread. Once you place the ball on the baking tray – flatten it with your fingers.Pro tip – Flatten it will give us that bun not ball shape as it proofs and bakes.

Proof and bake

  • Proof – Cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 45 minutes until almost double in size.Pro tip – Spray the plastic wrap with oil to prevent it from sticking to the rolls.
  • Oven – When the rolls are almost double in volume, at about 30 minutes, preheat the oven to 375°F / 190°C / Gas Mark 5.
  • Eggwash – Brush the buns with egg wash, milk, or cream. Sprinkle with sesame seeds or poppy seeds (optional).Pro tip– Egg wash is a full egg with 2 tbsp of water. An egg wash will give a nice golden color. If you can’t use egg, milk or cream will work just as well. Do not use oil or butter as it will create a crust.1 Egg,2 tbsp Water
  • Bake for about 22 to 25 minutes until lightly golden on top. When baked, brush with melted butter.Pro tip – If the tops are getting too dark, tent them with aluminum foil. Brushing with butter is optional but adds a nice flavor and keeps the top crust soft.2 tbsp Sesame seeds
  • Take them out of the pan and cover them with a clean kitchen cloth for at least 5 minutes to keep them soft.Pro tip – Do not leave the rolls in the pan for too long as the steam will make the bread soggy on the bottom.

Via: https://veenaazmanov.com/hokkaido-burger-buns/

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Kyckling med soltorkade tomater, oliver och portobello

600 g kycklingfiléer, utbankade och delade i 2 cm strimlor
1 gul lökar
2 vitlöksklyftor
smör eller rapsolja att steka i
100 g soltorkade tomater, strimlade
1,5 msk kycklingfond
1 tsk sambal oelek
1/2 msk torkad rosmarin
0,75 dl vitt vin (matlagningsvingår bra)
5 dl grädde
100 g portobello, i strimlor
100 g svarta oliver, skivade
1/2 kruka basilika, bladen
Tillbehör:

Riven parmesan
Valfritt: Grönsaker, ris, potatis eller pasta

Strimla kycklingfiléerna.
Finhacka lök och vitlök och fräs i smör eller olja. Lägg över i gryta.
Stek kycklingen så den får färg, salta och peppra. Mot slutet låt soltorkade tomater fräsa med. Lägg över i grytan.
Stek portobellon i torr panna, lägg ner en klick smör när vätskan kokat bort. Lägg över i grytan.
Rör ner fond, sambal oelek, vitt vin och grädde. Låt allt puttra ihop i ca 15 minuter.
Blanda ner de skivade oliverna och grovt hackad basilika innan servering.
Servera med valfritt tillbehör.
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Tortellinisoppa med kronärtskocka

4 PERSONER / 30 MIN

INGREDIENSER

2 vitlöksklyftor

1 burk kronärtskockshjärtan 390 g

½ sats kycklingbuljong (se sid 15) eller 1 liter vatten och 3 msk konc fond

1 dl strimlad soltorkad tomat

500g färsk tortellini

2 msk finhackad persilja

1 driven parmesan

salt, svartpeppar

GÖR SÅ HÄR

1. Skala och hacka vitlöken. Häll av och skär kronärtskockan i mindre bitar.

2. Koka upp buljongen och tillsätt vitlök, kronärtskocka och soltorkad tomat. Låt sjuda 10 minuter. Smaka av med salt och peppar.

3. Koka tortelinin enligt anvisning på förpackningen och häll av. Blanda ner tortellini och persilja i buljongen. Toppa med parmesan.

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Recept

Varmrökt lax med två såser och goda tillbehör

Ingredienser

– 1 kilo hel sida varmrökt lax

Ugnsstekt potatis
– 1½ kilo färskpotatis
– 2 msk olja
– 1 tsk salt
– ½ tsk grovmald svartpeppar
– 1 tsk paprikapulver
Grillad sparris
– 500 g grön sparris
– 2 msk olja
– 2 tsk flingsalt
Tillbehör
– 8 ägg
– 250 g små körsbärstomater
– 1 rödlök
– 100 g svarta oliver
– sallad
– 1 citron i klyftor
Ingefärsdressing
– 1 msk hackad gräslök
– 2 pressade vitlöksklyftor
– 1 msk riven färsk ingefära
– 1 msk dijonsenap
– 2 msk äppelcidervinäger
– 2 msk flytande honung
– 1 äggula
– ¾ dl olivolja
Mild wasabisås med gurka
– 2 dl finhackade gurkor
– 4 dl lätt-crème fraiche 15%
– 2 krm salt
– 2 tsk wasabipasta eller riven pepparrot

Gör så här

1.Skrubba och dela potatisarna. Blanda dem med olja, lägg dem på en plåt. Strö över salt, peppar och paprikapulver. Sätt in i ugnen i 225° i 40 min.
2.Skär bort eller bryt av det grova nederst på sparrisen, dela tjocka sparrisar. Blanda dem med olja, grilla dem till fin färg. Salta.
3.Lägg äggen i kallt vatten, koka dem i 9 min. Skölj dem kalla, skala och dela dem och tomaterna. Skiva löken.
4.Mixa dressingen med en stavmixer. Dela gurkan, ta bort kärnhuset. Skär bitarna mycket smått och blanda wasabisåsen.
5.Värm gärna fisken 10 min i ugnen på 225°. Lägg upp tillbehören i grupper, servera fisken med två såser. Garnera fisken med örter eller rödbetsgroddar och citronklyftor.

Kockens tips

Dressingen kan också hällas över potatisen vid serveringen.