Långpromenad under dagen över flygplatsen. I Tyskland är mycket stäng på söndagar. Hälsosamt. Men några få har öppet men då får man gå långt och det gjorde jag idag för att köpa lite olivolja och annat. Ikväll har Robert & Lennard var här på middag. Vi har prövat lite olika nya recept. :)
Roast potatoes with green sauce and tahini
Ingredients
- 1.5kg King Edward potatoes (or other floury potato), peeled and cut into 5 cm chunks
- 20g parsley, leaves picked
- 10g basil, leaves picked
- 10g mint, leaves picked
- 1 garlic clove, peeled and finely grated
- 180ml olive oil
- 1 tbsp capers
- 1 tsp dijon mustard
- 2 tbsp white wine vinegar
- 55g tahini
- 1 tsp cumin seeds, toasted, lightly crushed in a pestle and mortar
- fine sea salt
Method
- Preheat the oven to 220C
- Bring a medium pot of well salted water to a boil. Add the potatoes and cook for 6 minutes, just until the outsides have softened but are not cooked through the centre.
- Meanwhile, place 80 millilitres of oil in a large 40x30cm roasting tray and put in the oven to heat up.
- Once the potatoes are ready, strain them through a colander in the sink. Transfer the potatoes into the saucepan and wait 30 seconds for the moisture to evaporate, then shake the saucepan to fluff up the potatoes.
- Using a kitchen cloth carefully remove the roasting tray from the oven and place on a flat heat proof surface, then transfer the potatoes onto the tray with the hot oil. Spread the potatoes evenly on the tray, making sure they do not touch, then roast for 30-40 minutes. Using tongs, turn the potatoes every 10 minutes until they turn golden and crispy all over.
- Meanwhile, place the herbs and garlic in a food processor and blend until finely chopped, then slowly pour in the remaining 100 millilitres of oil. Once combined, add the capers, mustard, vinegar and ¼ teaspoon salt and pulse to combine.
- Next make the tahini sauce by whisking the tahini, 3 tablespoons of water and ¼ teaspoon of salt. The sauce will seize up at first, keep whisking until it relaxes and becomes light and fluffy. Add more water, 1 teaspoon at a time, if necessary; you want it smooth and pourable.
- Once the potatoes are roasted, transfer them to a medium mixing bowl, leaving behind any roasting oil in the tray, and toss with 3 tablespoons of the green sauce.
- To serve, transfer the potatoes onto a lipped serving platter. Drizzle the remaining green sauce over the top, and the tahini sauce, then sprinkle the cumin over the top.
Turkey and courgette burgers with spring onion and cumin
Ingredients
- 500g minced turkey
- 1 large courgette, coarsely grated (about 200g in total)
- 40g spring onions, thinly sliced
- 1 medium free-range egg
- 2 tbsp chopped mint
- 2 tbsp chopped coriander
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp course ground black pepper
- ½ tsp cayenne
- about 100ml of sunflower oil for searing
- Soured cream & sumac sauce:
- 100g soured cream
- 150g greek yoghurt
- 1 tsp grated lemon zest
- 1 tbsp lemon juice
- 1 small garlic clove, crushed
- 1½ tbsp olive oil
- 1 tbsp sumac
- ½ tsp salt
- ¼ tsp black pepper
Method
- First make the soured cream sauce by placing all the ingredients in a small bowl. Stir well and set aside or chill until needed.
- Preheat the oven to 220ºC/200ºC Fan/Gas Mark 7. In a large bowl mix together all the ingredients for the meatballs, bar the sunflower oil. Once evenly mixed, shape into burgers, about 45g each, making about 18.
- Pour enough sunflower oil into a large frying pan so you get a thin layer at the bottom, about 2mm thick. Heat up well and sear the meatballs in batches on medium heat from all sides. Cook them for about 4 minutes, adding oil as needed, until golden brown.
- Carefully transfer the seared meatballs into an oven tray lined with greaseproof paper and place in the oven 5-7 minutes, or until just cooked through. Serve warm or at room temperature, with the sauce on the side.
Rostade druvor med burrata
Ingredienser
- 500 g röda vindruvor (kärnfria)
- 2 klyftor vitlök
- 0,5 dl olivolja
- 1 msk honung
- 1 msk crema di balsamico
- ca 2 tsk salt (smaka av)
- 1 tsk peppar
- 1 dl sötmandel, skållade
- 3 burrata
- 1 dl pistagenötter
Gör så här
- Öppna matlagningsläget
- Sätt ugnen på 200 grader.
- Skölj druvorna och plocka dem från stammen. Lägg dem i en stor skål.
- Skala och skiva vitlöksklyftorna. Tillsätt dem till druvorna.
- Häll olivolja, honung och crema di balsamico över druvorna.
- Tillsätt salt, peppar och skållade mandlar. Blanda allt väl.
- Klä en ugnsform med bakplåtspapper och häll i druvblandningen.
- Rosta i ugnen i ca 40 minuter.
- Under tiden, lägg upp burrata i botten på ett serveringsfat och mosa dem lätt.
- När druvorna är färdigrostade, häll över druvmassan på den mosade burratan.
- Garnera med pistaschnötter.
- Servera rätten med pepparkakor och andra kex som tillbehör till glöggen.
