Recipes february 2013
desert for four
1 ltr milk
1 vanilla pod, cut and seeds removed
1 cinnamon stick
Peel of a small organic lemon cut in strips
Peel of half an organic orange cut in strips
8 egg yolks
120 gr of caster sugar
40 gr of cornflour
50 gr sugar (demerara or white)
organic lemon and orange
Risotto with roasted pepper, gorgonzola and basil
starter or side dish from OLIVINO
1 red pepper, cut in four, seeds removed
1 yellow pepper, cut in four, seeds removed
6 tbsp olive oil *
4 tbsp Balsamic vinegar (sweet or 2 or 3 medals by Giusti)*
1 onion, finely chopped
400 gr Arborio or Carnaroli risotto rice*
1 ltr of chicken or vegetable broth*
Salt and freshly milled pepper
6 tbsp shredded basil leaves
50 gr Gorgonzola (young or stronger)
6 torn basil leaves
(*) all ingredients available at Olivino: Jacob Gillesstraat
Pre-heat the oven to 200 °C
Lay the peppers on a baking sheet and sprinkle with half the olive oil and the basil.
Roast in the oven about 7 – 8 minutes or until soft. Take out of the oven and put aside.
Heat the broth in a separate pan, and keep warm.
Heat the rest of the olive oil in a shallow pan with a heavy bottom and fry the onion until soft and slightly translucent.
Add the rice and stir for 1-2 minutes until coated with the oil.
Then add the broth a spoonful at a time until each spoonful is absorbed; continue stirring and adding broth (takes about 20 minutes). When all the broth has been incorporated, stir in the roasted pepper, some salt and freshly milled pepper to taste and some basil, reserve some for the garnish.
To serve put in a dish and crumble the Gorgonzola over the top, garnish with some basil.
chicken/vegetable broth (or cubes)
red & yellow peppers
Breaded prawns with whisky cocktail sauce
50 cl single cream
6 tbsp mayonnaise
2 tbsp tomato ketchup
2 tbsp Whisky
freshly milled pepper
4 raw tiger prawns per person
3 slices of white bread (old) (pavé from Galerne)
1 beaten egg
100 ml oil (sunflower )
Beat the cream with a mixer. Incorporate the mayonnaise, ketchup and Whisky. Add a few drops of Worcestershiresaus and salt and pepper to taste. Clean the prawns removing the head and make sure you remove the intestinal tract; dry them on kitchen paper and put two prawns on each skewer. Make breadcrumbs in the food processor and put them on a flat plate. Beat the whole egg and also put that on another plate. Dip the prawn skewers in the beaten egg and then press them into the breadcrumbs.
Heat the oil in a large frying pan which can hold the skewers, and fry them about a minute on each side until they are light brown. Serve with the Whisky cocktail sauce and garnish with some salad leaves.
Bring the milk with the vanilla, cinnamon, lemon and orange peel to the boil.
Let it boil slowly for 5 minutes to infuse.
Beat the egg yolks with a mixer or in the food processor for 5 minutes.
Add the cornflour and the white caster sugar and mix well.
Add the heat milk while stirring constantly.
Put it back in a clean pan on a slow heat and keep stirring until it is thick and creamy. Do not let it boil, but keep it near boiling point otherwise it will curdle.
Pour the mixture into small low earthenware pots and put it into the fridge until you are ready to serve it. Before serving put the containers on a baking tray, sprinkle with sugar.
Caramelise the top under the grill or with a gas crème brulée burner.
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