Dine with me – Page 2 – style dispenser

Winter warmer anyone?

Published on January 7, 2018January 8, 2018 by wojtekvanportekLeave a comment

Festive season is behind us, and so is its food. But unlike Christmas, winter will stay with us for a while. I find winter warmers – like this Spiced Carrot&Sweet potato cream, I’m sharing here with you, are a perfect solution to the cold months. As usual I’ve made sure that the recipe is hassle free and the outcome filling, yet delicious.

To make this easy meal you’ll need:
3 medium potatoes
3 medium carrots
1 brown onion
some fresh thyme, ginger and a few garlic cloves – quantity to your own taste
smoked salt roasted almonds to garnish
a small chunk of freshly grated ginger
1 litre of vegetable stock

With a glug of olive oil, roast the onions in a large saucepan.
Once they soften, add grated garlic, following by the vegetable stock.
Boil the mixture for a few minutes then add chopped carrots and sweet potato and cook on a low heat for 10-15 mins until the carrots are al dente. Add the grated ginger.
The secret to the warming taste of this meal is to add the ginger at this moment (you could ad some chilli as well) so the gentle spiciness wont evaporate from the soup.
Once all the ingredients are cooked through, blend them gently to achieve a delicious cream.

Serve garnished with smoked almonds thyme and pepper if you like.
A sprinkle of finely chopped chives is also a good option for this meal.

not so rocket science, rocket salad

Published on December 31, 2017December 31, 2017 by wojtekvanportekLeave a comment

It’s one of these super easy meals, which despite minimum effort they still manage to look, well, super appetising.

You’ll need:

a bag of freshly rinsed rocket,
3 smoked mackerel fillets
2 medium ripened pears
about 100/150 g of stilton/gorgonzola cheese
1 small green onion
smoked almond flakes
olive oil, balsamic glaze

Place rocket in the serving bowl and follow with the rest of ingredients; thickly sliced pears, shredded smoked mackerel, chunks of cheese and thinly sliced onion.
Sprinkle generously with smoked almonds and finish with olive oil and balsamic glaze.

Enjoy!

Razor clams…Flavour sharp!

Published on November 2, 2017November 2, 2017 by wojtekvanportekLeave a comment

One of good things about the weekend is that local fishmongers are very freshly stocked with their “catch of the day”. I love that feeling when standing in front of iced shelves fully covered by sea food and you just simply don’t know what to buy?
Every time when I think I’ve had enough time to make a decision whilst queueing, and I hear “what can I get you, Sir?”, my fishmonger can read from my eyes – I DON’T KNOW! Are you after some fish? Had it last time, I reply back. Scallops? He continues. Not this time. Why don’t you have a bunch of Razor clams? Why don’t I! I reply enthusiastically. Never mind the inpatient clients behind me, waiting to be served. I just got I didn’t know I wanted! Which makes my weekend a bit more exciting.

Razor clams are this type of seafood which doesn’t require a lot of preparation; good old salt and pepper plus, shaved shallots, butter and ginger…and they’re ready to go in the oven!
Roast them at 200C for about 10min on greaseproof paper, turning the tray around to ensure that clams cook evenly. Once they open, sprinkle generously freshly grated gruyere cheese and roast for another 5mins until cooked through.
Once they’re ready, serve on a piece of bread or baguette, garnished generously with chopped parsley or chives.

PS. Just make sure the clams are rinsed throughly of sand before seasoning them.

ENJOY !

Mmm…ushroom!

Published on October 26, 2017 by wojtekvanportekLeave a comment

I have a vivid memories of my grandparents taking my brother and I for the weekend trips into the woods. I remember the Autumn ones especially because of the mushrooms about which most of my family was mad about. Well, let me tell you picking up a mushroom has nothing to do with picking up a wild berries or herbs. It takes a skill which to this day I seem to lack. So whilst my grandparents, supported by my helpful brother, were busy adding one mushroom after another into their baskets, I was just wondering what we’ll make out of them. Chanterelles in particular. Their characteristic, slightly spicy aftertaste, reminds me of autumn and of precious moments spent with family. As I couldn’t compete with my granddad’s mushroom creamy soup and my grans marinated fungi, I created this dish out of what was available in their garden: shallot onions, kale, garlic and pasta. Who would have thought that just a few ingredients could create such tasty meal?

To serve two, you’ll need;

a handful of chanterelle mushrooms
1 medium shallot onion
a bunch of kale
2-3 garlic cloves
one fresh chilli
2 tbsp of butter
cheese to finish

it goes like this:

Rinse mushrooms out of sand and grass and dry them gently on paper towel.
In a non stick pan melt a table spoon of butter and add the mushroom, sprinkle with salt and pepper and cover by lid. Sweat on a low heat for about 10 mins, stirring occasionally. This will keep them moist rather than fried which wouldn’t be ideal for this particular meal. Meanwhile in another pan, fry shallots with a chunk of butter. Once they soften, add sliced garlic and kale. Stir gently until soft and slightly caramelised. Mix the veggies into the mushroom and add finely chopped chilli. The spiciness of the chilli will warm up the flavours perfectly.

In a large pan boil your favourite pasta ( I chose fusilli which is just perfect for that meal) Once the pasta is ready, mix all together. If, like myself, you’re a butter addict , at this stage you can add another bit of butter before serving.

Grate some parmigiano or gruyere cheese and enjoy your meal!

3 simple steps to a healthy breakfast

Published on August 13, 2017August 13, 2017 by wojtekvanportekLeave a comment

It is as simple as this: soak 20 grams of chia seeds in a 300ml oat milk and leave in the fridge overnight. The following morning serve with berries/banana/cocoa nibs or anything you like most. It is so surprising how such quick and easy meal can be so filling and keep you going until lunch time without any craving for a sweet snack! Well, one thing is clear – scrambled eggs are going to be on hold for quite some time now.

PS. You can obviously use any other milk as an alternative, however oat milk is way more neutral by flavour than lets say coconut milk.

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!

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

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!