wojtekvanportek

Tomato, Coco & Co. !

Published on June 10, 2017April 29, 2020 by wojtekvanportekLeave a comment

I m not sure where to start… Yes, its a tomato soup but not the usual one, thats for sure. As in some of previous posts this recipe came to my mind rather naturally. And spontaneously. And under the strong influence of my friend Anna, who’s obsessed with coconut oil. Both, coconut milk and oil, play a crucial role in this meal; it creates a great alternative to the obvious gazpacho cream that we are all used to.
What’s also great about this meal? you can serve twitch a number of different dishes. I recently cooked for a group of friends and relished in watching their surprised faces as they delved into this mouthwatering dish. There’s nothing better than delicious meal with an element of surprise. Don’t you agree?

The soup is easy to prepare:

You’ll need:

2 shallot onions
1 red pepper
a decent chunk of ginger
chili pepper (amount depends on how spicy you like it soup to be )
1 tsp of turmeric
1 good quality tomato passata
1 can of cherry tomatoes – whole
1 can of coconut milk

In a heavy bottomed pan roast on coconut oil: onions, ginger, chilli and peppers until soften. When the mixture is ready add chopped pepper and follow by both, coconut milk and tomatoes and simmer for about 5 mins. At this moment pour the passata and simmer for additional 10 mins on a very low heat.
Once a soup is cooked blend it through to achieve a creamy structure.

Tips:

This soup could be served both ways: hot or cold, depending on the weather and taste preferences.

I steam my lobster through with onion, spices and coconut oil as they’re adding a flavour to it. Take it out just before milk and tomatoes are added to avoid overcooking.

When opting for vegan version – simply skip the lobster and garnish with sliced avocado instead sprinkled with some chives and a splash of vegan single cream (here used Oatly)

Terribly delicious soupe a l’oignon with pear.

Published on December 10, 2016May 8, 2017 by wojtekvanportekLeave a comment

Classic with a twist.
As my addiction to the onion soup is known by my nearest and dearest, I have have tried countless variations of this meal all over London. Europe, actually. However it has to be said in my quest for the best; good things take time. And a creative mindset! Whilst I was preparing the ingredients to make my own onion soup, I had this thought – why don’t I make this soup less usual way? Why don’t I…add some celery and pears? Yes, pears! A stroke of culinary enlightenment, materialised in the soup!

Its funny how a little upgrade to the classic food brings it to another level.
Pear works so well with thyme and white wine, that from now on, I can’t imagine making it any other way. Also, to those who like my partner, are not a soup onion lovers for its richness and heaviness – pear and celeriac makes it much more lighter. Especially in a creamy version (featured image). Ideal served garnished with gruyere and fresh thyme.

You will need all the ingredients for bone broth which are;
2 carrots,
2 parsnips,
a quarter of celeriac root
a whole bunch of garlic sliced into two halves,
3 bay leaves,
1 large pear, halved
a half of unwaxed lemon,
a half of leek,
a few leaves of celery,
bouquet garni,
pinch of smoked salt
pinch of black or coloured pepper
a beef bone marrow or whole poussin (I used both)

Additionally, to prepare in another pan:
6 medium shallot onions
100g of butter
a bunch of fresh time
bottle of decent white pinot grigio (e.g. Tesco’s own range is perfect)

Whilst cooking the broth with the pear in one pan, in another you can carmelise sliced onion on melted butter with bay leaf. When onions are soften, add a handful of thyme and stir on a lower heat, finishing with a 250ml of wine and cover by lid to avoid evaporation.

When the onion is very soft, place it into the broth (at this stage take out cooked poussin/chicken) and simmer together for 20mins, adding the remaining wine from the bottle. You can serve soup both ways; classic with melted cheese or as a cream, where all soup is blended with everything but bone and meat.

Good malted rye bread will be as good as classic baguette to be served with.

Boeuf bourguignon? Très bon!

Published on November 17, 2016November 14, 2016 by wojtekvanportekLeave a comment

Comfort food. Classic of the classics. Quintessentially French ‘manger’.
This autumnal meal, in Anglo-Saxon dictionary also known as a Burgundy Beef, is a great option for weekend cooking for many reasons. Especially when you host a small dinner party for your friends. Its a really good warmer and indulgent enough to not bother with a starter. Unless a crusty baguette is considered as a starter…

As usual, I didn’t follow any particular recipe to make this excellent meal, so here are ingredients used in order to create the #boeufbourguignon

600g of good quality diced beef
8-10 chestnut mushrooms
4 shallot onions
4medium carrots
2parsnips
bunch of lemon thyme
1 whole garlic
2 tablespoons of dried garlic leaves
2 tablespoons of smoked salt
2 tablespoons of white/green pepper
1 bouquet garni
3 bay leaves
2-3 cox apples
3 tablespoons of freshly grated ginger
1 bottle of reasonably good wine (cheap=bad)
2 tablespoons of goose fat or good butter to fry the meat

From my experience it is good to fry the seasoned (with salt&pepper) beef in a heavy bottomed dish, ideally using goose fat. This not only fries the meat well but also keep it moist at the same time. When the meat is done, put it to the side and using the dame dish braise the onions, mushrooms, thyme, garlic, ginger and herbs until golden brown and softened.
When ready, add the meat and braise together for a few minutes with a generous splash of wine from the bottle.

At the same time on a low heat – using another pot – braise together (using a remaining spoon of goose fat) chopped carrots, parsnip, apple and dried garlic leaves cover with a lid to keep the moist. The smaller the chunks of the veggies, the shorter the time of braising. It shouldn’t take more than 10 mins to do so. Do not worry if some of the chunks aren’t soft enough. They’ll will be when mixed with meat and wine for additional 3 hrs of cooking.

When all is ready to be mixed together into one large heavy bottomed pan, finish it with the remaining wine from the bottle and stir well. Braise the contents, covered with lid on a very low heat for about 3-3,5hrs unit beef is very soft and succulent and flavours are just perfect. Don’t worry, when it comes to boeuf bourguignon, you’ll know when it tastes perfect.

TIP; Divide wine into 3 parts so you’ll know how much to use and when.
1st part for braising the meat,
2nd for braising the vegetables
3rd for the final stage when both, beef and vegetables are mixed together.

Serve in the bowl with topped with a fresh baguette. And a glass of red wine, obvs!

Bon appetit!

autumnal Curry

Published on October 8, 2016October 8, 2016 by wojtekvanportekLeave a comment

Oh, October. A month holding the last days of summer with opulent rhapsody of ripe fruit and veg. A month where warming meals are becoming the main staple in or menus. A month bringing us shorter days and more time to cook!

When it comes to cooking, I think it is best to use ingredients not only available in the kitchen, but particularly what’s in season. Japanese autumnal curry is one of the meals I cannot wait to cook when the first days of Indian summers are melting with bygone summer. This curry is easy to make it, and an excellent meal for post holidays blues – allowing you to enjoy something more exotic than your average comfort food.

What do you need to prepare this dish:

2 medium carrots
1 onion
1/4 of celeriac
1 parsnip
2-3 bay leaves
a few allspice corns
2 tablespoons of Worcestershire sauce
a handful of cashew nuts
1 fresh red chilli chopped
approx. 2 tablespoons of curry paste (I leave the spiciness to your taste)
1 tablespoon of curry powder
pinch of fresh herbs such as oregano, dried garlic leaves
2 cloves of smoked garlic ( although regular will do too)
300-500g of white buckwheat
2 boiled eggs for garnish
500g of lean beef mince

Start by marinating the mince meat. I try to marinate it the night before so all the flavours of spices and herbs are mix together wonderfully. I attach the photo to show you the way I marinate the meat then keep it covered in the fridge overnight (cling film cover a bowl will do nicely).
Fry the beef on heavy bottomed pan with a glug of olive oil.
Sprinkle the Worcestershire sauce and add chopped chilli. Then when the meat is semi cooked add grated vegetables, including the onion. These can be grated using the largest sheds on your grater.
Mix all together and sauté, covered by lid. After 5 to 7 mins everything should be ready but not overcooked. Toss everything once again and let it dry a bit, as the idea of this meal is not to be too “juicy” as all the flavours are in the meat mixed with veggies.

Once the meal is ready to be served, sprinkle the top of the meal by chopped egg and freshly grounded pepper.

Enjoy!

when in Faro

Published on August 25, 2016August 25, 2016 by wojtekvanportekLeave a comment

When I’m on holidays, the best thing is discovering new places to dine.

My Portuguese discovery in Faro: Cafè Aliança. Not only because of its heritage, beautifully restored interiors, but mostly due to an amazing atmosphere, simple but sophisticated menu and professional yet friendly waiters.

Last but not least, this was a favourite haunt of Simone de Beavoir herself! No wonder I enjoyed my lunch (and Aperol) fully.

A place not to be missed!

Sunday with Jo

Published on August 7, 2016 by wojtekvanportekLeave a comment

I think you’d agree with me that there’s nothing better than cooking for your friend. So when Joanna came over, it was no brainer that kitchen would be the place to have a proper gossip while I’ll prepare our dinner! Friends&Food&Fun !

Rhubarb&Fig&Duck

Published on July 23, 2016 by wojtekvanportekLeave a comment

Like most of my cooking ideas, this one was created by a stroke of creativity.
Or too much rhubarb! As this bitter-sour leaf is in season, I’m buying this in unlimited quantities and then I wonder: what to do with it? Cook it, obviously! I never thought as an ingredient it would a be a good match for a duck, but hey, why not try it?
This is how this meal became my statement dish for a high summer.
I also love the duck as an alternative to the chicken.

Season the duck legs and finish with crushed pistachio.
Place them in the cast iron dish on top of rhubarb, figs and shallot onions.
Bake in the oven at 180C for about 60-70 mins (depending on the size of the meat).
Caution: addiction to this meal is very likely to happen! #yum

Lydia

Published on June 11, 2016 by wojtekvanportekLeave a comment

Lydia’s trademark is a black eyeliner. Pictured here at Spring Studios, where she’s a Sample Coordinator Manager for e-Commerce projects, she appears shy of the camera.
In fact it took me few good months to convince her to be portrayed in this blog. One of the qualities of this beautiful girl is that whatever happens on set, or if we stylists are missing some essential product, she always calmly help and find out for what are we looking for.
Lydia has an adorable 13 year old dog named Poppy, who’s suffering from Dementia. Poppy spends her days with Lydia at Spring Studios and has became a studio mascot.
A part of the team, really.

Pan Roasted Prawns

Published on June 4, 2016 by wojtekvanportekLeave a comment

This is the best alternative to barbecued prawns, plus it keeps in all the juices and does not burn the shells. Pan grilled prawns are a great snack or as part of a meal (such paella or buckwheat and rocket salad). Another excellent solution: I freeze some leftover grilled prawns; divide to portions (3 -4 per portion) and use for a soup stock. They add such amazing flavour to ramen style broths!

Season prawns by sea salt and coarse pepper, and finely chopped parsley.
If you like garlic, add it at the end of the grilling process so it won’t burn out and will leave a pleasant aroma on the prawns. For the best result fry them with grated butter.
And then grate more on top of the shells. This will prevent them from drying and keep it moist.

Enjoy!

Scallops&Buckwheat

Published on May 28, 2016May 27, 2016 by wojtekvanportekLeave a comment

In search for a summer meal? Well, there’s nothing better than scallops carmelised with sesame oil. A succulent and light alternative to meaty meals. Buckwheat roasted with shallot and pumpkin seeds is a delicious companion to sesame fried scallops.

To prepare meal for two:
100g of white buckwheat
8-10 scallops (fresh or frozen)
1 medium shallot onion
a handful of pumpkin seeds
1 tbsp of sesame oil
2 tbsp of white sesame seeds

Cook buckwheat according to the instructions on the packaging. When ready drain well from water and fry with chopped shallot, then season with coarse pepper and sea salt and add the pumpkin seeds.
Meanwhile dry the scallops with paper towel (especially when defrosted) and sprinkle them with sesame oil and sea salt. Following this dip the scallops in sesame seeds. Heat a heavy bottomed pan and fry them for about 5 mins until tender and carmelised. Leave to rest for a minute before serving.

TIP: 1. do not overdose with sesame oil, otherwise scallops will tend to burn rather than fry.
2. fry scallops on both sides in total time approx 5 mins.
3. to perfectly fry the onion with the buckwheat, start with lightly frying the shallot with a glug of olive oil and when softened, add cooked buckwheat and toss all together. Finally add the pumpkin seeds.

Enjoy!