Carrots & Salsa Verde

Any salsa verde leftovers go well with steamed carrots. The salty and tangy salsa is a nice complement to sweet carrots.

1. cut carrots into batons & steam
2. spoon salsa verde on top & serve

Hix's Risotto Nero

Need to make this soon, or the Spanish equivalent which I think might be even better.

1 tbsp EVOO

200 gr Carnaroli rice

25 gr squid ink

knob of butter

100 gr squid, roughly diced into 1 cm pieces

1 tblsp chopped parsley

stock

1-1.2 liters fish stock

25 gr squid ink

half glass white wine

1. make the stock by mixing together the ingredients, bring to a boil
2. heat EVOO, add rice and stir on low heat for a minute without allowing to color
3. add remaining squid ink
4. stir slowly, slowly add hot stock ensuring all the liquid is absorbed before adding more
5. when the rice is cooked, add the butter and a little more stock if the risotto seems dry
6. meanwhile, fry the squid in the butter and scatter it over the risotto with the chopped parsley to serve

Phuket Omelette

A recipe from Khun Bin in Phuket.

3 eggs

2-3 tblsp milk

1 tblsp melted butter

maldon sea salt

pepper

1. best eggs well
2. mix in rest of ingredients
3. heat pan with butter, pour egg mixture into pan
4. scramble eggs immediately, then allow to set
5. when ceases to be runny, roll up omelette and serve

Green Mango & Condiments

A bit like the pomelo with salt-sugar-dried red chili. From David Thompson's restaurant in Bangkok (Nahm at the Metropolitan).

green mango

green chili (long rather than short ones)

sugar

salt

lime juice

1. slice green mango thinly
2. chop the green chili finely
3. depending on how spicy you like it, add to a mixture of salt, sugar and a squeeze of lime

Burrata, Lentils & Mint

Another Granger recipe that caught my eye. I have another burrata and lentils recipe somewhere on this blog, but does not include mint.

burrata
lentils
chicken broth
garlic
carrot-onion-celery
tomato paste
bay leaf
thyme
mint
EVOO
ground pepper
maldon sea salt

1. make lentils using ingredients listed
2. let lentils cool, add burrata and mint
3. drizzle with extra EVOO, seasoning

Tagliatelle, Girolles & Gremolata

Saw this recipe on the menu of Bill Granger's new Notting Hill brasserie. Pretty self explanatory, but love the idea of the gremolata.

best quality tagliatelle
girolles, or other forest mushrooms
minced garlic
parsley
gremolata (add orange and possibly lime zest)
butter
EVOO
ground pepper
maldon sea salt
parmesan

1. make pasta
2. saute mushrooms with garlic and parsley in EVOO, adding butter at end
3. add pasta with just a touch of pasta water to loosen, season
4. heat through, serve with gremolata (and parmesan if you like)

EGM Redux

This is a simpler, and I'd argue tastier albeit a more rustic version than the Kaufmann classic, Escargots, Girolles and Mash. Thinking probably better as a tapa because it is very rich.

ready-made snails in persillade (frozen)

Joel Robuchon mash

Japanese mushrooms

minced garlic

chopped parsley

butter

EVOO

piment de l'espelette

ground pepper

maldon sea salt

1. heat the escargots according to package instructions
2. make the mash, adding hot milk now and then to keep warm and from thickening
3. saute mushrooms in a little butter and EVOO, make sure they brown, season with salt, pepper and piment
4. to serve, put a mound of mash in a bowl, spoon 2-3 snails on top of mash, arrange sauteed mushrooms around the mash so that it is encircled with mushrooms
5. alternatively for a pasta, put 2-3 tblsp of puree in a ramekin, with two snails max (even one if they are large and plump), with a few mushrooms on the sides