Tue, Jun 28, 2011
It was the hottest and most humid day of the year. The REA team came with a lot of people and cooking together in those tropical circumstances became a real challenge but they all did a wonderfull job. You'll find the receipes here:
Fresh spring rolls with herbs
4 sheets of rice paper, 4 lettuce leaves, 8 mint leaves , 8 Thai basil leaves, 4 stripes of cucumber, 4 stripes of white daikon, 4 slices of Bressaola, 4 slices of palmheart, 50 g of cooked noodles
• Wash and dry the lettuce, wash and dry the herbs, cut the vegetables, put the slices of Bressaola on a plate and place everything in a line on top of a kitchen towel. Fill a bowl with very hot water and place it next to the line with ingredients.
• Soak the rice paper in hot water, one at a time. Put the rice paper on the towel, one corner pointing at you and start to fill. Start with the lettuce, then a little bit of noodles, then add the Bressaola, the plamhearts, cucumber, daikon and herbs. Fold the left and right corners towards the middle, then fold the bottom corner to the middle and start to roll. The spring roll should be firm. Serve, cut in 2, with black bean sauce.
2 pieces of roasted seaweed, 1 makisu (rolling mat), 100 g sushi rice, 2 spoons of sushi–su, 1 coffee spoon of salt, a little bit wasabi (Japanese horseradish), gari (sweet ginger), Japanese soy sauce, smoked fish, red pepper
• Start with the rice, rinse thoroughly, let it soak for 30 minutes, bring it to boil, add salt and let it cook for 10 minutes, then leave it to rest. Flavor with sushi-su (We have done this part already for you).
• Put a sheet of seaweed on your makisu, it will get more manageable and easier to eat if you cut off a third of the sheet. Use wet fingers to cover the sheet with rice, leaving one stroke at the top uncovered. Make a line half way the rice and apply a tiny bit of wasabi. Then cover the line with fish and vegetable and then roll the sushi using your makisu. When all the rolls are finished, cut the rolls in pieces by using a wet knive and serve with soy sauce and gari.
100 g cooked chicken leg, 1 onion, ½ bunch of coriander, ½ bunch of parsley, a few threads of saffron, 1 coffee spoon of sugar, one cinnamon stick, 100 ml chicken stock, 1 egg, 50 g roasted and chopped almonds, filo pastry, powdered sugar
• Cut the onion in pieces and fry, together with the cinnamon, till sweet and soft. Cut the herbs and add to the onion, together with the soaked saffron, sugar and chicken stock. Reduce the stock and leave to cool down.
• Tear the chicken meat into pieces, beat in an egg and the mixture of onion. Taste, it should be savory and sweet.
• Cut the filo pastry in stripes of about 7 cm. Unfold, cover with some melted butter, put a bit of the filling at the beginning of the stroke of pastry, right corner and fold upwards into a triangle. Bake in the oven at 200 °c
• Sprinkle with powdered sugar and serve
Salad with sweet potato
2 sweet potatoes, 500 g broad beans or fresh small peas, 1 salted lemon, 2 coffee spoons of caraway seeds, 2 spoons of olive oil, 1 spoon of lime juice, pepper, salt and 1 tablespoon of roasted pine nuts, 1 tablespoon of sumak, 1 tablespoon of za’ater
• Peal the potatoes and steam al dente
• Peal the beans, parboil them and peel again.
• Cut the skin of the lemon in little pieces (do not use the pulp)
• Roast the caraway seeds and crush in the mortar.
• Mix the potatoes with the beans, lemon skin, caraway seed, salt, pepper, olive oil and lime juice, put on a nice plate and garnish with pine nuts, sumak and za’atar
Fishfilets in coconut milk and tomato
4 filets of Nile perch, 4 onions or 1 big Spanish onion, 4 tomatoes, ½ l coconut milk, juice of 1 green lime, 1 Madame Jeanette pepper, 100 ml palm oil, pepper & salt, 1 bunch coriander or parsley
• Peel the onions and cut in crescent shape. Heat the palm oil and fry the onions till tender.
• Cut the Madame Jeanette in little pieces, wear gloves because she will bite, and stir into the onion, seeds included. Put the tomatoes in boiling water for a few seconds, rinse cold and peel them. Cut into pieces and stir into the onion mix. Pour the coconut milk over the onion en bring it to boil. Reduce the milk a little bit, then add lemon juice, pepper & salt and reduce the heat to simmer
• Salt & pepper the fish filets and drown into the sauce, let simmer till tender
• Serve the fish with Basmati rice, cut coriander or parsley
Panna Cotta with yoghurt and coconut cream
1 l of Greek yoghurt, 1 l of coconut cream, 22 sheets of gelatin, 200 g sugar, 1 vanilla pod, some amaretto cookie crumble, grated coconut
• Soak the gelatin in cold water.
• Bring the coconut milk to the boil, together with the vanilla pod and sugar. After cooking scrape out all the vanilla seeds, add to the cream. Squeeze out the gelatin and add, away from the heat, to the hot coconut cream. Let it cool down a little bit. Mix yoghurt and cream together and pour into small cups. Put in the fridge and give it 3 hours to stiffen.
• Garnish with amaretto crumble and grated coconut