Type: Condiment
Ingredients:
0.5 dl gourmet sea salt (crystals)
2 vanilla pods
Preparations:
Carefully cut the vanilla pods open and scrape all of the seeds
into a glass container together with the salt. Gently stir the
salt until mixed with the vanilla.
Cut the vanilla pod into strips and put these strips in the
salt as decoration.
This blog describes the voyages into the realms of food, undertaken in the name of The Chillantrope and Serenity.
2012-05-31
Recipe: Kangaroo
Type: Starter
Serves: 8 (50-60 g per person)
Ingredients:
500 g kangaroo fillet
20 g salted butter
Fresh thyme, chopped
Fresh rosemary, chopped
Juniper, crushed
Black pepper, freshly ground
Sous vide: 56°C
Preparations:
Pat the meat dry and spice it with pepper, thyme and rosemary. Seal in sous vide bag with the butter. Cook for 1h. Take out the meat from the sous vide bag, pat the meat dry, sear the meat at very high temperature in a frying pan or with a torch, cut into thin strips and serve with cranberry relish.
Note: The kangaroo served at Serenity did not turn out as well as intended, so I might update this recipe a bit later on after some experimentation; I suspect that the time and/or temperature is not ideal. Kangaroo is *very* lean meat, and overcooks easily. You have been warned.
Serves: 8 (50-60 g per person)
Ingredients:
500 g kangaroo fillet
20 g salted butter
Fresh thyme, chopped
Fresh rosemary, chopped
Juniper, crushed
Black pepper, freshly ground
Sous vide: 56°C
Preparations:
Pat the meat dry and spice it with pepper, thyme and rosemary. Seal in sous vide bag with the butter. Cook for 1h. Take out the meat from the sous vide bag, pat the meat dry, sear the meat at very high temperature in a frying pan or with a torch, cut into thin strips and serve with cranberry relish.
Note: The kangaroo served at Serenity did not turn out as well as intended, so I might update this recipe a bit later on after some experimentation; I suspect that the time and/or temperature is not ideal. Kangaroo is *very* lean meat, and overcooks easily. You have been warned.
Recipe: Cranberry relish
Type: Condiment
Ingredients:
1 orange
200 g cranberries
1.75 dl sugar
0.5 dl chopped walnuts
Preparations:
Mix the juice of an orange plus half the zest together with sugar and chopped walnuts in a pan. Let the relish thicken over medium heat for at least 10 minutes. Let cool.
Note: Allow the relish a bit more time to thicken if frozen cranberries are used.
Ingredients:
1 orange
200 g cranberries
1.75 dl sugar
0.5 dl chopped walnuts
Preparations:
Mix the juice of an orange plus half the zest together with sugar and chopped walnuts in a pan. Let the relish thicken over medium heat for at least 10 minutes. Let cool.
Note: Allow the relish a bit more time to thicken if frozen cranberries are used.
2012-05-27
Recipe: Walnut cranberry bread
Type: Bread
Ingredients:
3 dl water
2.5 tbsp oil
6.5 dl wheat flour
2 dl graham flour
2.5 tsp salt
2.5 tsp dry yeast
1 dl chopped walnuts
0.5 dl dried cranberries
Preparations:
Add all ingredients except walnuts and cranberries, following the instructions of your baking machine. Baking at the French Bread (or equivalent) setting, with crust set to dark (if such a setting is available). When the baking machine starts the final churning round, add the walnuts and cranberries (some baking machines notifies when it's time to add extra ingredients by issuing a beep).
Serve with unsalted butter and vanilla salt.
Ingredients:
3 dl water
2.5 tbsp oil
6.5 dl wheat flour
2 dl graham flour
2.5 tsp salt
2.5 tsp dry yeast
1 dl chopped walnuts
0.5 dl dried cranberries
Preparations:
Add all ingredients except walnuts and cranberries, following the instructions of your baking machine. Baking at the French Bread (or equivalent) setting, with crust set to dark (if such a setting is available). When the baking machine starts the final churning round, add the walnuts and cranberries (some baking machines notifies when it's time to add extra ingredients by issuing a beep).
Serve with unsalted butter and vanilla salt.
Recipe: Lingonberry whisky ice cream
Type: Savoury ice cream
Ingredients:
200 g lingonberries
Water
Sugar
Dark agave syrup
5 dl custard
2 tsp whisky
Preparations:
Boil lingonberries in a small amount of water until they pop, sweetening with dark agave syrup. Mix with custard. Pour the custard in an ice cream maker and let it churn, adding the whisky right before it solidifies.
Ingredients:
200 g lingonberries
Water
Sugar
Dark agave syrup
5 dl custard
2 tsp whisky
Preparations:
Boil lingonberries in a small amount of water until they pop, sweetening with dark agave syrup. Mix with custard. Pour the custard in an ice cream maker and let it churn, adding the whisky right before it solidifies.
Recipe: Bacon whisky ice cream
Type: Savoury ice cream
Ingredients:
240-250 g bacon
Brown sugar
5 dl custard
2 tsp peaty whisky
Oven: 200°C
Preparations:
Put the strips of bacon on a bacon tin, spread an even layer of brown sugar over the bacon.
Bake the bacon at 200°C for 12-16 minutes. Flip the bacon over halfway through, making sure to drag the bacon strips in the caramelised sugar.
Take the bacon strips out of the oven, let them cool, then chop them finely into tiny chips.
Pour the custard in an ice cream maker and let it churn, adding the bacon flakes and whisky right before it solidifies.
Note: this ice cream is a starter, not a dessert. Using dark rum instead of whisky makes it more suitable for dessert.
Ingredients:
240-250 g bacon
Brown sugar
5 dl custard
2 tsp peaty whisky
Oven: 200°C
Preparations:
Put the strips of bacon on a bacon tin, spread an even layer of brown sugar over the bacon.
Bake the bacon at 200°C for 12-16 minutes. Flip the bacon over halfway through, making sure to drag the bacon strips in the caramelised sugar.
Take the bacon strips out of the oven, let them cool, then chop them finely into tiny chips.
Pour the custard in an ice cream maker and let it churn, adding the bacon flakes and whisky right before it solidifies.
Note: this ice cream is a starter, not a dessert. Using dark rum instead of whisky makes it more suitable for dessert.
Recipe: Coconut lime lassi
Type: Refreshment
Serves: 8 (0.5 dl per person)
Ingredients:
4 dl coconut milk
1.75 dl cooking yogurt or soygurt
4 tbsp lime juice
0.75 dl sugar
10-12 ice cubes
Preparations:
Mix all ingredients in a blender. Serve in champagne flutes.
Serves: 8 (0.5 dl per person)
Ingredients:
4 dl coconut milk
1.75 dl cooking yogurt or soygurt
4 tbsp lime juice
0.75 dl sugar
10-12 ice cubes
Preparations:
Mix all ingredients in a blender. Serve in champagne flutes.
2012-05-24
Photos: Serenity -- 2012-05-19
(Copyright © 2012 Lotta Kivelä)
The staff of Serenity, from left to right: Alita (helpfully volunteering even though she was supposed to be a dinner guest), Lilli (sous-chef), Eeva (waitress) and David (chef)
(Copyright © 2012 Ville Nikula)
Preparing the kangaroo
(Copyright © 2012 Ville Nikula)
David reducing the sauce for the scallops
(Copyright © 2012 Ville Nikula)
Searing the scallops
(Copyright © 2012 Ville Nikula)
Searing the lamb chops
(Copyright © 2012 Ville Nikula)
Lilli chopping away
(Copyright © 2012 Ville Nikula)
Table decoration artfully designed by Suvi Tulppo, table set by Alita Angel
Menu: Serenity -- 2012-05-19
Welcome drink:
Coconut lime lassi
First starter:
Bacon whisky ice cream
or
Lingonberry whisky ice cream
Bread:
Walnut cranberry bread
Vanilla salt
Unsalted butter or margarine
Second starter:
Kangaroo meat with cranberry relish
or
Cinnamon honey mushrooms
Third starter:
Mandel potato pastry with caviart
Fourth starter:
Mango soup with ginger and chili
Fifth starter:
Scallops
Meat course:
Lamb chops with hasselbackspotatoes, roasted garlic and glazed carrots
or
Parsley basil risotto baked in sweet pepper and glazed carrots
Palate cleanser:
Avocado tequila ice cream
Fish course:
Sous vide salmon with blood orange sauce and oven roasted fennel, apple and red onion
Dessert:
Chocolate cake with limoncello raspberry sauce
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