#11 Gipsy roast

Gipsy roast with it's classic crunchy smoked pork on top.

Hello everybody! This weeks winner was Gipsy roast! I hope you like it!
I'm sorry for the delay of the recipe, i've been really busy these last couple of days.
Gipsy roast is a perfect option if you want a rustic dinner filled with love and taste!

2 persons
Ingredients:
Pork
400 g of boneless pork chops
100 g of smoked pork
Marinating
olive oil
1 red paprika
leek
6 cloves of garlic
a nip of ground black pepper and salt
1 tablespoon of red wine vinegar
Potatoes
4 potatoes

How to:
Pork and marinating
Finely chop the marinating ingredients and mix it all in a bowl. Add the pork chops to the mix and let it stay for about 2-4 hours (ideal is about 24 hours). Fry the pork chops (well done) and place them in the oven for about 5 minutes at 180 degrees at the end, when you are done with the potatoes.
Smoked pork
Cut two pieces from the smoked pork, about 1 cm thick and 10 cm long. Fry them until they get nice and crunchy. Put it on top of the pork chops when served.
Potatoes
Boil the potatoes halfway, then cut the potatoes to potatoe wedges and continue by frying them in the leftover smoked pork fat.

Put some of the marinating on top of the pork chops when served, to give more flavour. there you go, you're done!
Don't forget to vote for next weeks food!
/Attila

Attila`s Farmer toast!

Attila`s chrispy Farmer toast! Filled with a tomatoe, white bean, and smoked pork sauce.

#10 Toast skagen

Hello Everybody! Sorry for the delay. I couldn't get the groceries in time because of a big and nasty storm just struck my town. Let's hope my windows can take it! This week´s winner of Food of the week was Toast Skagen! I hope you like it!

2 persons
Ingredients:
Toast Skagen
50 g shrimps
2 teaspoon of red caviar
1 tablespoon mayonnaise
2 tablespoons crème fraïche
dill
salad
a nip of white pepper
1 teaspoon of lime juice
4 toasts
½ yellow onion
On top:
4 small crab sticks

How to:
Toast Skagen
Finely chop the yellow onion, then mix all the ingredients in a bowl. Fry the toasts in some butter, until they get a nice and crispy surface. Put the 'skagen mixture' on the salad, then put the crabsticks on top. There you go! You have yourself a very nice and tasty sunday evening/night snack!

Bon appetit!
/Attila 

#9 Cheve marinated Salmon

Tasty cheve marinated salmon, served with fried  potatoes and Attilas limesauce.


Good evening everybody! Tonight i'm making Cheve marinated salmon. It's fairly simple dish to make, and it's a very nice meal if you're feeling for something light. A glass of dry white wine goes great to this one! I hope you like it and don't forget to vote for next weeks food!

2 persons
Ingredients:
Salmon
400 g salmon
1 tablespoon of red wine vinegar
Cheve marinating
2 tablespoons olive oil
50 g cheve
dill
oregano
1 lime
1 clove of garlic
a nip of salt & black pepper
Lime sauce
2 dl cream
a tablespoon of the marinating for the salmon
3 limes
a nip of white pepper
Fried potatoes
potatoes
a nip of salt

How to:
Salmon/Cheve marinating
Finely chop the garlic and the dill. Add all the marinating ingredients to a bowl and stir it a little bit.
Put the marinating over the salmon and wait for about 30 minutes. Continue by frying the salmon for about 15 minutes, or until it gets a nice brown surface. Add a tablespoon of red wine vinegar while frying. There you go, the salmon is done!
Lime sauce
Mix all the ingredients, squeeze the limes into the sauce. Heat the sauce up to 100 degrees, and let it boil for about 1 minute. Now you're done!
Fried potatoes
Boil the potatoes halfway, then fry them the other half, add a nip of salt while boiling.

Add everything to a plate and you're done!

Bon appetit!
/Attila

#7 Lamb chops with rösti

Good evening foodlovers! This weeks winner of "Food of the week" was Lamb chops! I give you what you want, so here it is! Lamb chops with rösti and redwine-thyme sauce.

2 persons

Ingredients:

Red wine-thyme sauce
5 dl red wine
2 vegetable stocks
2 carrots
2 parsnips
2 yellow onions
1 tablespoon of black currant jelly.
1 teaspoon of collorit
½ dl corn starch
5 dl water
thyme
Marinating
400 g lamb chops
2 dl olive oil
a nip of vegeta
a nip of black pepper
2 cloves of garlic
some fresh thyme
Rösti
2 potatoes
2 carrots
some green "leaves" of the leek
Oven baked tomatoes
2 tomatoes
feta cheese

How to:
Red wine-thyme sauce
Start of by chopping the parsnips, carrots and the onion in medium sized pieces, then put them in a casserole and fry it for 10 minutes. Pour the red wine sauce into the casserole and let it boil for 15 minutes.
Add the water, some thyme, a nip of white pepper and the vegetable stocks, let it continue to boil for about 40 minutes. Strain the vegetables out of the sauce.
Add the black currant jelly and boil it for about 2 minutes. Finish it by adding the corn starch and the collorite, let it boil until it gets the right consistency.
Marinating
Crush the garlic cloves and mix all the ingredients in a bowl. If you want the best taste you should let the lamb chops stay in the marinating for 2 days, and you should mix it once a day. You can also let it stay in the marinating for about 2-3 hours, it's enough for the meat to get a lot of flavour.

When you feel the meat is ready, fry it until you get it the way you want it, I want mine rare.
Rösti
Start by peeling and grating the potatoes and the carrots. Cut the leek in thin, 10 cm long sticks.
Mix it all and press the remaining fluid out of the mix with your hands.
Form the mixture into small platelets and fry them on both sides then put them in the oven for 5 minutes on 200 degrees.
Oven baked tomatoes
Clean the tomatoes inside and put the feta cheese in the tomatoes.
Let it cook in the oven for 20 minutes on 200 degrees.


Bon appetit!

/Attila

#6 Beef provencal with parsleysauce

Hello everybody! I got back from Sensation white today! It was a great party with a lot of great music and people! This week I made Beef provencale with parsley sauce. I hope you like it, and don't forget to vote for next weeks food!

2 persons

Ingredients:

Parsleysauce

1 yellow onion

a fist full of fresh parsley

2 dl cream

1 vegetable stock

1 dl water

a nip of black pepper

1 teaspoon of Dijon mustard

Garlic butter

50 g butter

5 cloves of garlic

a nip of vegeta

Fried potatoes

4 potatoes

1 tablespoon of butter

a nip of salt

Beef

400 g beef tenderloin

a nip of black pepper

How to:

Parsleysauce

Finely chop the onion and fry it in a casserole for about 5 minutes.

Continue by also finely chopping the parsley and add it to the casserole and let it continue to fry for about 3 minutes. Add the water, the vegetable stock, the black pepper and the dijon mustard. Let it boil for 30 minutes then add the cream and let it boil for another 2-3 minutes.

Garlic butter

Mix all the ingredients together, then wrap it all in plastic wrap and put it in the fridge to let it harden.

You will want to get the shape of a sausage when you are wrapping the butter. We will later cut pieces from the butter and put it in the beef.

Fried potatoes

Cut the potatoes in thin pieces, like chips and then fry them in about a tablespoon of butter.

Put a nip of salt on top of the potatoes when they are done.

Beef

Fry the beef until you get it the way you want it (rare, medium, well done). When the beef is done, make some cuts in the beef with about 2 cm between each cut and then cut some thin pieces of the garlic butter and stick them into the cuts of the beef.

Bon appetit!

/Attila

#5 Alaskan pollock with mashed potatoes

Good evening everybody! Since "Surprise!" won this weeks poll, I decided to make some Alaskan pollock with mashed potatoes! I think fish was the best option since we haven't made anything of fish yet. Alaskan pollock is very easy to make and it's very tasty!
I hope you like it!

2 persons
Ingredients:
Carrot and chive sauce
2,5 dl cream
1 carrot
1 yellow onion
1 vegetable stock
1 teaspoon of grated lemon peel
a nip of white pepper
chives
Mashed potatoes
2 potatoes
½ tablespoon of butter
½ dl fresh coriander leafs
a nip of vegeta
Alaskan pollock
400 g Alaskan pollock
a nip of salt and white pepper
1 tablespoon olive oil

How to:
Carrot and chive sauce
Finely chop the carrot and yellow onion and put it in a casserole to fry for about 5 minutes.
Add the cream and let it boil for about 15 minutes, then add the grated lemon peel and some chives, stir it all and you're done!
Mashed potatoes
Start by boiling the potatoes. When they're done, stir it all but you don't want it to be 100 % stirred, some whole pieces of the potatoes is supposed to be left.
Add the coriander, the vegetable stock, the butter and a nip of vegeta. Now form the potatoes to two small balls and put them in the oven on 180 degrees for about 25 minutes.
Alaskan pollock
Fry the fish in olive oil for about 5 minutes and add the salt and white pepper when it's done.

Bon appetit!
/Attila

First course: Scallops

Good evening everybody! I thought i make something simple for me and a couple of friends after a hard day of work! Scallops is very easy to make and it's really good if you like seafood!

 /Attila

#4 Black & White

This weeks winner of Food of the week was Black and white! It takes some time to make but it's all worth it. You will have to do the steps in the recipe more or less simultaneousley, but start off with the sauces and the tomatoes, and of course the beef and pork at last.


2 persons
Ingredients:
Red wine-thyme sauce
5 dl red wine
2 vegetable stocks
2 carrots
2 parsnips
2 yellow onions
1 tablespoon of black currant jelly.
1 teaspoon of collorit
½ dl corn starch
5 dl water
thyme
Mushroom sauce
2 yellow onions
400 g mushrooms (champignon)
1 vegetable stock
a nip of black pepper
2 dl water
½ dl corn starch
1,5 dl cream
Mashed potatoes
4 potatoes
100 g butter
Puff pastry
a nip of salt and white pepper
Beef and pork tenderloin
300 g beef tenderloin
200 g pork tenderloin
a nip of salt and white pepper
Oven baked tomatoes
2 tomatoes
cheese (parmesan)
leek
a nip of black pepper

How to:
Red wine-thyme sauce
Start of by chopping the parsnips, carrots and the onion in medium sized pieces, then put them in a casserole and fry it for 10 minutes. Pour the red wine sauce into the casserole and let it boil for 15 minutes.
Add the water, some thyme, a nip of white pepper and the vegetable stocks, let it continue to boil for about 40 minutes. Strain the vegetables out of the sauce.
Add the black currant jelly and boil it for about 2 minutes. Finish it by adding the corn starch and the collorite, let it boil until it gets the right consistency.
Mushroom sauce
Chop the onions in small pieces and fry it in a casserole for 8 minutes. Continue by adding the champignon (whole pieces) and let it fry for another 10 minutes. Add the water, the vegetable stock and the black pepper, let it all boil for for 20 minutes, then continue by adding the corn starch and boil it for 3 minutes.
Finish it of by adding the cream and let it boil for 2 minutes.
Mashed potatoes
Cut the potatoes in medium pieces and boil them with a nip of salt. When the potatoes are done, add the butter and the white pepper, then crush the potatoes so you get some mashed potatoes.
Wrap the mashed potatoes in puff pastry so you get the bag shaped form, tie it using some boiled leek. Put it in the oven for 15 minutes on 140 degrees.
Beef and pork tenderloin
Fry the pork until it's whole fried, add the salt and white pepper at the end. Fry the beef, start of by frying the edges, we want it medium so we will fry it until we can see some blood seeping out from the top (more on this in the "Food of week #3"). We will not add any salt or pepper to the beef.
Oven baked tomatoes
Put the cheese, leek, egg and the black pepper in a bowl and stir it a little bit.
Clean the tomatoes inside and put the mixture into the tomatoes.
Let it cook in the oven for 40 minutes on 140 degrees.

Bon appetit!
/Attila

#3 Fillet of beef on a planck

The winner of this weeks Food of the week was Fillet of beef on a planck!

I hope you like it and for those of you who want to try this out at home, 

I can recommend a glass of El coto de rioja for this one!

Don't forget to vote for next weeks food!

2 persons

Ingredients:

Mushroom Sauce:

130 g oyster mushrooms

1 yellow onion

2 dl cream

½ teaspoon minced white pepper

1 vegetable stock

½ corn starch

1,5 dl water

½ tablespoon single malt whiskey

½ olive oil

Mashed Potatoes

5 potatoes

1 dl milk

2 dl cream

½ teaspoon minced black pepper

½ teaspoon salt

50 g butter

Beef

500 g beef fillet

a nip of salt and crushed black pepper

How to:

Mashed Potatoes:

Start of by peeling the potatoes and cutting them in medium pieces, then let them boil in the water with the salt. Heat the butter, cream and the milk in a sauce pan. When the potatoes are done, strain the water and then add the heated butter etc. to the potatoes, and while adding it, whip the mixture so you get some nice mashed potatoes. Add the minced black pepper at the end, and a nip of salt if needed. Let it cool down and then use a cone shaped "spritzzer"* to "spritzz" the mashed potatoes onto the planck. Put the plank in the oven on 180 degrees for about 25 minutes, or until you see the nice browned top.

Mushroom Sauce:

Chop the yellow onion in small pieces and fry them in a casserole with the olive oil for about 2-5 minutes.

Continue by adding the mushrooms (whole pieces) and let it fry for about 5 minutes.

Add the water and let it boil for about 30 minutes, then add the whiskey and continue to boil for 10 minutes. Finish by adding the salt, white pepper, cream and the corn starch, let it then boil for about 2-3 minutes.

Beef fillet:

When you fry the beef, you start by frying the edges of the fillet and then fry the bottom and top side. I wanted my beef medium fried, but  you will have to fry it until you get it the way you want it. If you want it medium fried as well, a good way to tell it's medium is when you can see blood seeping out from the top of the beef. Add the salt and the crushed black pepper when the beef is done.

Now finish it off by putting everything on the planck!

Bon appetit!

/Attila

*Spritzzer

#2 Hungarian Gulasch with fresh pasta

I'm posting Food of the week #2 now because I'm on holiday next week.
Food of the week #3 will be posted on October 9!
I hope you like it and thank you once again for following my blog!

4 Persons
Ingredients:
4 onions
2 tomatoes
1200 g of beef thigh
3 tablespoon of corn oil
1 teaspoon of homemade chili powder
4 tablespoons of paprika powder
500 g pasta
2 l water
1 beef stock
0,5 teaspoon of salt


How to:
Start of by chopping the onions in small pieces and put them in a pot with the corn oil. Let the onions fry on high temperature for about 5 minutes.
Now chop the beef in medium pieces and add them to the pot.
Fry the beef until no raw meat is seen then continue by adding the paprika powder and  lowering the temperature to half effect, continue to fry for about 2 minutes.
Chop the tomatoes in medium pieces and add them to the pot together with the beef stock and the water.
Now let it all boil until it gets a good creamy consistency and the meat gets soft (about 2 hours).
Add the salt at the end.

Ready to serve with pasta and crème fraiche.

Bon Appetit!

#1 Bacon wrapped pork

Bacon wrapped pork tenderloin medallions with red wine sauce, served with oven-baked potatoes

2 persons
Ingredients:
Red wine sauce
2 yellow onions
3 parsnips
0,5 celeriac
2 tablespoons of black currant jelly
1 "dice" of vegetable stock
0,33 l red wine
0,5 tablespoons of corn starch
0,5 dl water
Pork tenderloin medallions
400 g pork tenderloin
a nip of pepper
4 bacon strips
4 asparagus
1 habanero chili
1 goat cheese
Potatoes
4 potatoes
butter and salt

How to:
Red wine sauce
Chop the onions, parsnips and celeriac into medium sized pieces.
Fry in olive oil for 5 minutes, then continue by adding the red wine, and let it boil for 40 minutes on medium temperature.
while boiling, add the "dice" of vegetable stock, the black currant jelly and a nip of salt.
After 40 minutes we will strain the vegetables out of the sauce, and let the sauce continue to boil.
Whisk the cornstarch and the water together, then carefully while whisking,  pour the mixture into the red wine sauce and let it boil on very low temperature for about 2-3 minutes. You will want to get it slightly creamy but still liquid. Now you're done with the sauce!
Potatoes
Peel the potatoes and use a knife to make small parallel cuts on the topside of the potatoes.
put a small piece of butter and a nip of salt on top of all potatoes. Now put them on a plate in the oven on 180 degrees for about 1 hour. You will have to put a new piece of butter on the potatoes every 15 min.
Pork tenderloin medallions
All flavouring is done after the meat is done.
Start by cutting the tenderloin into 100 g pieces and fry them on a pan until no raw meat is seen.
Now wrap the meat in bacon and put them in the oven on 180 degrees for 6 minutes.
Place a 1 cm thick slice of goat cheese on top of the meat and let it stay in the oven for another 4 minutes.
While waiting for the meat, fry the habanero and asparagus on medium temperature for 1 minute.
Flavour the meat with a nip of pepper.
Decorate the plate with the asparagus and the habanero.
Voila! Dinner is ready!

Don't forget to check out next weeks food!

Bon Appetit!