Type: Main course
Ingredients:
200 g salmon / portion
Sous vide: 50°C
Preparations:
Pat the salmon dry and seal in a sous vide bag. Cook for 30 minutes.
Pat the salmon dry again and sear the skin side with a blow torch. Serve with oven roasted fennel, apple and red onions and blood orange sauce.
This blog describes the voyages into the realms of food, undertaken in the name of The Chillantrope and Serenity.
Showing posts with label Main course. Show all posts
Showing posts with label Main course. Show all posts
2012-06-02
Recipe: Parsley basil risotto in roasted peppers
Type: Main course
Serves: 4
Ingredients:
3 dl Carnaroli rice
2 tbsp oil
1 onion
2 dl dry white wine
2 cloves of garlic
6 dl vegetable stock
2 dl Parmigiano-Reggiano
1 tbsp parsley
1 tbsp basil
8 Italian peppers
Oven: 225°C
Preparations:
Bring the vegetable stock to a simmer in a pot.
Cut the peppers open and deseed them. Toast the peppers with a torch.
Chop onions and garlic and blanch them in the oil, then add the rice. Toast the rice for 1 minute while stirring, then add the wine. Heat to a boil and add the simmering stock by the spoonful, and let the risotto boil for roughly 20 minutes, while stirring regularly to ensure that the rice does not burn. When the rice is almost done, add the parsley, basil and cheese and stir until it's evenly distributed in the risotto.
Scoop risotto into sweet peppers then bake the peppers for 10 minutes in oven.
Serves: 4
Ingredients:
3 dl Carnaroli rice
2 tbsp oil
1 onion
2 dl dry white wine
2 cloves of garlic
6 dl vegetable stock
2 dl Parmigiano-Reggiano
1 tbsp parsley
1 tbsp basil
8 Italian peppers
Oven: 225°C
Preparations:
Bring the vegetable stock to a simmer in a pot.
Cut the peppers open and deseed them. Toast the peppers with a torch.
Chop onions and garlic and blanch them in the oil, then add the rice. Toast the rice for 1 minute while stirring, then add the wine. Heat to a boil and add the simmering stock by the spoonful, and let the risotto boil for roughly 20 minutes, while stirring regularly to ensure that the rice does not burn. When the rice is almost done, add the parsley, basil and cheese and stir until it's evenly distributed in the risotto.
Scoop risotto into sweet peppers then bake the peppers for 10 minutes in oven.
Recipe: Sous vide lamb chops
Type: Main course
Ingredients:
Lamb chops, marinated (3-4 per person if served as only main course)
Sous vide: 56°C
Preparations:
Marinate the lamb chops for at least 12h using this marinade. Take the chops out of the marinade and pat it dry. Seal the chops in a sous vide bag. Cook for 3 hours. Pat the lamb chops dry and sear with a torch.
Serve with hasselbackspotatoes, sous vide glazed carrots and roasted garlic cloves.
Ingredients:
Lamb chops, marinated (3-4 per person if served as only main course)
Sous vide: 56°C
Preparations:
Marinate the lamb chops for at least 12h using this marinade. Take the chops out of the marinade and pat it dry. Seal the chops in a sous vide bag. Cook for 3 hours. Pat the lamb chops dry and sear with a torch.
Serve with hasselbackspotatoes, sous vide glazed carrots and roasted garlic cloves.
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