Hassleback leftover in Crème fraÎche


DSC03444

This is a great way to use leftover roasted potatoes and other vegetables.

Ingredients:

  • 150grs roast potatoes
  • 1 medium white onion

    DSC03436

    Crispy hassleback potatoes & other ingredients

  • 2 garlic cloves
  • 3 Brazil nuts
  • 150grs closed chestnuts mushrooms
  • 1 medium carrot
  • 1table spoon of sugar
  • 4 chicken wings
  • 2 table spoons of corn oil.
  • 200grs crème fraÎche
  • 400ml chicken stock

Preparation: clean and cut the chicken wings in 2 each. Season it with salt and black pepper. Peel and chop everything that needs chopping, set aside. Roast and grate the Brazil nuts and set aside with the very finely cut spring onion. The nuts and spring onions will be used to finish the dish before serving.Note for the chestnut mushrooms: remove the stalk, then peel the upper layers of the cap from the bottom up until all the brown skin is removed.

DSC03440

Chicken wings in caramelized sugar

Method: Heat the corn oil and drop in the sugar until it starts browning. Place the chicken in in the pan and stir gently until the chicken is browned. It should take 2 minutes. Now, add the chopped carrots and 3 table spoons of water. Cover and let simmer 5 minutes.

Now, add the potatoes, chop vegetables (except the spring onion and Brazil nut), add the crème fraîche and the chicken stock. Mix well and cover to simmer for another 10 minutes on medium heat. Taste and adjust the seasoning. Remove from the heat and serve topped with grated Brazil nuts and spring onion.

DSC03442

Serve with a freshly cooked mini baguette

The brown sugar give a little colour to this dish which would have looked very white without it. Enjoy!

The Nutter

Advertisements

Stuffed onion with parsnips chips


So, my friend came to work the other day, pulls out this massive onion from here bag and say… look¬ I brought this for you!

Stuffed onion, parsnips chips & tahini sauce

Stuffed onion, parsnips chips & tahini sauce

I took the onion and It was the most perfect onion I have ever seen; the colour, the shape… I proceeded to make and exposé to my colleagues about the onion for the rest of the week. I displayed it on my desk and everyone passing by asked me why I had this onion on my desk… we had by now named it “Olivier”. Unless you can see beyond the fact that it was an onion, you’d know why “Olivier” was on my desk. I thought about exhibiting it in the London National gallery but the urge to cook something special with it was much stronger! So I created the Stuffed “Olivier” with parsnips chips & tahini sauce.

 Ingredients:

ingredients for this dish

ingredients for this dish

  • Olive oil
  • “Olivier” the onion
  • Fresh parsley
  • 5 Brazil nuts
  • 1 table spoon of flour
  • 3 garlic cloves
  • 1 carrot
  • 10 soya meat balls
  • 3 parsnips
  • 1 vegetable stock cube.
  • 1 table spoon of Tahini and
  • 1 table spoon of mustard paste

Start by hollowing the onion leaving at least 3 layers for the shell.  In a hot frying pan with olive oil, brown the extremities of the onion shell and leave aside.

 Preparing the stuffing: Boil some water and pour over the soya meat balls with a pinch of salt. Leave to soften for 10 minutes, then squeeze out the water and cut finely.

DSC01756

Ready chopped ingredients

The soya meat is a bit like a sponge and need a lot of seasoning. So, after cutting it finely, fry it for 3 minutes in Olive oil and chopped onion. Set aside.

Roast and grate the brazil nuts, peel and grate the carrot, finely chop the parsley, chop onion and garlic.

Now in a hollow dish mix all the above with the flour and 3 table spoons of water, a bit of salt and pepper, half a crushed vegetable stock cube and the fired soya meat.

Scoop the mélange into the onions halves, put them in an oven dish and drizzle olive oil on the top. Cover the dish with aluminium and put in the oven

all stuffed!!!

all stuffed!!!

at 175C for 1hr.

The aluminium will help produce the steam needed in to cook through the mince. Remove the aluminium after 30 minutes and leave the onion to finish cooking and browning for the other 30 minutes.

For the tahini sauce.

In a frying pan, add a table spoon of olive oil, add a hand full of onion and brown. Add the tahini paste and mustard paste with half a glass of water. Leave to cook for about 5 the time for the water to dry and you can no longer smell the mustard on it own or taste the bitterness of the tahini.

For the parsnip:

Peel, cut and fry like regular potatoes chips… (simples!)

All is ready to serve.

 The stuffed oinion on its own can be used as a starter. The outer layers can be really sweet.

Enjoy!

The Random Croissant


We are Saturday today and I was working away in Newcastle (North East UK) this week. I woke up with next to nothing to eat in the house. All I had was a croissant that I failed to eat from my breakfast yesterday… it was such a busy day what can I say?  I proceeded this morning to make said croissant interesting.

 So, I found in the house the following ingredients:DSC01688

-A small carrot; thinly sliced

-Half a red onion; thinly sliced

-2 cloves of garlic; thinly chopped

-A brazil nut; to grate

-Pure olive oil.

 *I stated by butterflying my not so fresh croissant and warming it in the oven until slightly crunchy.

*In a really hot frying pan with a bit of olive oil, fry the onion with thyme, then add in chopped garlic and carrot.  Add in a pinch of salt then stir until the carrot is cooked to your liking.

The Random Breakfast!*Place the crunchy/warm croissant in a serving dish; pour the content on your frying pan on the croissant. Then grate the raw Brazil nut on top of all that.

I didn’t have milk so, fresh grounded black coffee was my hot drink to accompany all that. Voila!

This is my idea of a random fry-up. Hope you’ll try it.

C ya!

 The Nutter