#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!