Preheat the oven to 150C/300F and place a large cast iron casserole dish on the hob (stove top).
Add 2 tbsp of the oil and heat on a high heat.
Mix the flour with a pinch of salt and pepper, and coat the beef chunks with the flour.
Place the beef in the hot oil and brown (you may need to do this in two batches). Remove from the pan and place the sealed beef in a bowl.
Add the remaining 1 tbsp of oil to the pan and then add in the onion. Turn down the heat and cook slowly for a couple of minutes whilst stirring (scrape up any crispy bits on the pan as you go).
Add in the garlic, ginger and turmeric and cook for another couple of minutes whilst stirring. At this point, you may find that the base of the casserole dish is starting to get quite brown and the onions may be beginning to stick a little. If so, add a splash of cold water to prevent the pan from burning.
Add in the lemongrass, chillies, tamarind paste, ground coriander, pepper, cinnamon, lime leaves, sugar and salt. Mix together and allow to cook for a minute.
Add in the coconut milk and bring to a gentle bubble, stirring to ensure nothing is sticking to the base of the casserole dish.
Add the beef back in and stir. Place a lid on and put in the oven. Cook for 90 minutes – giving the curry a stir after 45 minutes.
After 90 minutes, give everything a stir again and ensure nothing is sticking, then remove the lid and continue to cook in the oven, uncovered for another 2-2.5 hours. Stir very gently every half an hour (to ensure you don’t break up the beef chunks).
Towards the last hour of cooking time, you’ll see that the sauce is going darker and the oil is separating and rising to the top.
If you like a bit of sauce with your rendang then take your rendang out of the oven when there is a bit of oil on top, and is still quite saucy underneath.
If you prefer your rendang drier, then leave to cook for longer. Keep a close eye on it to ensure it doesn’t burn. Stir gently and often. Drain any remaining oil off before serving. Gently stir the rendang, and then serve with rice and sprinkled with strips of spring onion (scallions)
500g small new potatoes 1 unwaxed lemon 1 head garlic 3 tbsp extra-virgin olive oil 1 tbsp fresh oregano Salt and black pepper
1kg melon (I use a mix of watermelon, cantaloupe and piel de sapo) 200g block feta cheese 1 small bunch Greek basil 1 small bunch mint, leaves picked 1 tbsp runny honey or agave (optional)
Heat the oven to 200C (180C fan)/390F/ gas 6. Chop any large potatoes in half and keep the smaller ones whole, then transfer to a large baking tray. Use a speed peeler to peel the zest from the lemon in long strips, then add to the tray.
Bash the head of garlic until the cloves are slightly split, then add to the tray with the olive oil and oregano. Season well, then roast for 20 minutes.
Peel and slice the melons into thin half-moons, removing the seeds as you go.
After the potatoes have had 20 minutes, take them out of the oven, then squash them down with a potato masher until broken apart and flattened. Break over the feta, then return the tray to the oven for a further 20 minutes, or until golden and crisp all over.
Remove from the oven, toss with the juice of half the lemon, then add the melon, basil and mint. Finish with a little honey, if you like, and a drizzle of olive oil.
Mortla den sköljda ramslöken med saltet till en slät massa. Fyll upp med 2 msk olja och blanda noga till en slät knallgrön essens.
Lägg äggulor, senap och vinäger i en vispskål och vispa en halv minut. Tillsätt ramslöksessensen och starta vispen. Låt gå i 10 sekunder, börja därefter tillsätta solrosoljan i en tunn stråle. När majonnäsen fått önskad konsistens smaka av med peppar och eventuellt en gnutta mer salt.
400-500g Böckling (eller annan varmrökt fisk) riven i munsbitar
1 röd eller gul lök, hackad
1-2 inlagda rödbetor (ca 2 dl tärningar)
Persilja
Fast skalad potatis
Senapssås:
1/2 dl dijonsenap
1 msk socker
1-2 dl solrosolja
Salt & peppar
Äggröra:
8 ägg
2 msk smör
1 dl grädde
Salt & peppar
Koka potatisen försiktigt i 20 minuter
Blanda senap och socker med en visp. Fortsätt vispa och börja tillsätta oljan först droppvis och sedan i en tunn stråle.
Smält smöret i en fin traktörpanna. Knäck äggen i en skål och rör ihop dem snabbt. Häll äggen i smöret när det börjat bubbla och rör konstant. När äggen börjar koagulera tillsätt grädde, salt och peppar och fortsätt röra tills äggröran är nästan men inte helt färdig. Lägg på fisken och tryck ner den lite, därefter löken, rödbetorna, senapssåsen och till sist persiljan.
To prepare the peppers for the sauce, quarter them with a sharp knife and shave off the white parts and the seeds. Put them in a roasting tray and toss with 2 tablespoons of the olive oil and ½ teaspoon of the salt, then roast in the oven for 35 minutes or until soft.
Transfer the hot peppers to a bowl and cover it with cling film. Once they have cooled down a little, you can peel them, although it isn’t essential for this sauce. In any case, place them in a blender or food processor with their roasting juices and add the rest of the sauce ingredients. Process until smooth, then taste and adjust the salt if necessary. Set aside. For the meatballs, place a heavy, non-stick frying pan over a high heat and throw in the corn kernels. Toss them in the hot pan for 2–3 minutes, until lightly blackened. Remove and leave to cool. Soak the bread in cold water for a minute, then squeeze well and crumble it into a large bowl.
Add all the rest of the ingredients except the sunflower oil and mix well with your hands.
Pour a 5mm depth of sunflower oil into your heavy frying pan. Allow it to heat up well and then fry about a teaspoonful of the mince mix in it. Remove, let cool a little and then taste.
Adjust the amount of salt and pepper in the uncooked mixture to your liking. With wet hands, shape the mince mix into balls, about the size of golf balls.
Cook them in small batches in the hot oil, turning them around in the pan until they are golden brown all over.
Transfer to an oven tray, place in the oven at 200°C/Gas Mark 6 and cook for about 5 minutes. When you press one with your finger, the meat should bounce back. If unsure, break one open to check that it is cooked inside. Serve hot or warm, with the pepper sauce on the side.
■ Blanda rivna rödbetor och potatis och strö över salt, låt rinna av i ett durkslag i diskhon i 30 minuter. Krama ur överflödig vätska.
■ Hetta upp hälften av oljan i en stekpanna och fräs löken mjuk i ca 5 minuter. Lägg i potatis och rödbeta och stek i 10 minuter tills de mjuknat lite. Ta från värmen och låt svalna, blanda ner 1 ägg, mjölet och krydda. Forma till 8 rösti.
■ Mixa ingredienserna till yoghurten så att den blir slät.
■ Hetta upp resten av oljan och smöret i stekpannan och stek varje rösti på medelvärme, 4–5 minuter på varje sida, tills de är krispiga och genomstekta. Håll varma i ugnen.
■ Pochera äggen. Koka upp 1 liter vatten och vinäger. Knäck ett ägg i en liten kopp. Sänk värmen så att vattnet sjuder, gör en virvel och häll försiktigt ner ägget i vattnet. Pochera 2 ägg åt gången i 3 minuter. Låt rinna av och salta.
■ Servera röstin med pocherade ägg, grön yoghurt och rökt lax i skivor. Dekorera med lite extra dill.
This soup is easy to get excited about as it is delicious, satisfying, comforting, and beautiful–but it’s also, thanks to the lentils, kinda meaty. When you’re eating this, it really doesn’t seem like a vegetable-based soup. Garnish with thinly sliced mint.
2 tablespoons butter
1 large yellow onion, diced
1 teaspoon kosher salt, or more to taste
3 tablespoons tomato paste, or more to taste
4 cloves garlic, crushed
2 teaspoons ground cumin
⅛ teaspoon cayenne pepper
1 quart chicken broth
1 cup red lentils
1 rib celery, diced
1 large carrot, diced
For the Lemon-Mint Yogurt:
6 leaves fresh mint, thinly sliced
1 pinch salt
½ teaspoon lemon zest
½ lemon, juiced
3 tablespoons plain Greek yogurt, or more to taste
Step 1
Melt butter in a saucepan over medium-high heat. Add onion, salt, and tomato paste. Cook, stirring often, until the onion softens and the tomato paste turns a deep brick red or brown color, 5 to 7 minutes.
Step 2
Add garlic, cumin, and cayenne; cook, stirring, for 2 more minutes. Stir in the broth and bring to a simmer. Reduce heat to medium-low and add the lentils, celery, and carrots.
Step 3
Stir and bring to a simmer. Cook, stirring occasionally, until the lentils and vegetables are very tender, 30 to 40 minutes.
Step 4
Meanwhile, grind the mint and salt into a paste using a mortar and pestle. Add lemon zest, lemon juice, and yogurt, and stir together until combined. Refrigerate until ready to serve.
Step 5
Taste the soup and adjust
seasoning as needed. Serve as-is or use an immersion blender to puree
about half of the soup to achieve a creamier texture. Serve hot with
spoonfuls of the lemon-mint yogurt.
Prepare your oven: Preheat oven to 190 degrees C. Place parchment paper over a baking sheet.
Make the meatballs: In a medium bowl mix all the ingredients for the meatballs together well. Form the meatballs into small 1 inch balls. Place meatballs on prepared baking sheet and bake for about 30 minutes or until done.
Make the sauce: In the meantime you can make the sauce. Heat the oil in a medium sauce pan or skillet. Add the red curry paste and cook for a couple minutes. Add the remaining ingredients, stir and cook for about 5 minutes.
Finish the meatballs: Add meatballs to sauce and toss so that the meatballs are fully coated. Garnish with parsley or cilantro. Serve with a side of mashed potatoes or rice because we need something to soak up all this sauce.
