Citrus Honey Soy Salmon

Sticky Citrus Honey Soy Baked Salmon

Citrus Honey Soy Salmon

Citrus Honey Soy Salmon

 

 

Baked salmon in foil that’s been brushed with a sticky, citrus, honey and soy sauce that will make you cry with joy!. This recipe is so easy to make and pulls together in less than 30 minutes! The salmon is  flakey and tender when baked this way and stays really juicy. You’re going to love it!

But wait, I still haven’t told you the best part — In addition to being just a quick 30 minutes cooking for this Gourmet dinner, there’s barely any cleaning up afterwards, just toss the foil in the garbage, TADAAAA! …… WIN WIN!

Let’s talk about the  sauce that’s going to make this baked salmon in foil recipe your favorite way to eat fish. It’s simplicity itself. Add all the ingredients to a sauce pan and simmer until it becomes sticky and reduced, about 5 minuutes.  I think it would be great on anything acctually, it”s just so delicious.

This is a recipe that you need to keep in your back pocket not only for weeknight dinners but also to impress your dinner guests with.  ( Pssssst.….no one needs to know how easy it was).

I like to use a double layer for the baking, first tin foil and then parchment paper , no need to butter that first. Place the salmon on top and Into the oven it goes, and the most magnificent smells will torture you for the next 14 minutes of your life.

 

Citrus Honey Soy Salmon

Serves: 4 – 6

Prep Time: 10 minutes

Cooking Time: ca. 15 minutes


INGREDIENTS:

  • 1 ¼ pound  salmon (preferably wild )
  • juice of half a lime (1 lime cut in half)
  • 1 tablespoon lemon juice (1 lemon cut in half)
  • 3 tablespoon orange juice (1 orange cut in half)
  • 2 tablespoons Soy sauce
  • 2 tablespoons dark Agave syrup (or coconut sugar )*
  • 1 tablespoon honey
  • 1/4 – 1/2 teaspoon red pepper flakes
  • 2 cloves garlic, peeled and grated
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons butter
  • Freshly ground black Pepper

 Citrus Honey Soy Salmon

Citrus Honey Soy Salmon

DIRECTIONS:

  1. Position a rack in the center of the oven and preheat the oven to 200ºC / 400ºF
  2. Cut the citrus fruits in half, take the juice needed from one half and use the other halfs to cut into slices to place on top of the salmon.
  3. In a saucepan over medium heat combine the  juice, Soy sauce, dark Agave syrup, the honey, red pepper flakes, garlic and ginger.
  4. Allow  to reduce to 4 tablespoon, about 5 minutes. Add the butter, remove pan from heat and swirl so the butter starts to melt. 
  5. Let cool.

Citrus Honey Soy Salmon

Citrus Honey Soy Salmon

 

  1. Place the salmon filet in a piece of parchment paper and on top of foil. Using a brush or spoon, brush the salmon with the  sauce. Season with freshky ground black pepper. 
  2. Top with the slices of citrus fruits.
  3. Bake the salmon for 10 minutes.
  4. Switch on the broiller or oven grill,  and grill for  4 – 5 more minutes until really golden and sticky on top.
  5. Serve straight away.

Enjoy!

Myra XO

Citrus Honey Soy Salmon

 

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

…and remember, Sharing is Cool!

Grilled Cheese Meatballs in Onion Sauce

 

You know how sometimes you just can’t decide between two recipes….

Just make them both… in one!

 

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Ok, so I was in the mood for Onion Soup, that’s how it all started.

But then I had a pound of Beef in the fridge that I had to use up,  I was going to make meatballs which I love at any given moment or even just to have in the freezer, but this Onion Soup kept gnawing at my brain. Then it hit me, why not just put the two together?

Seriously, the best thing that happened to meatballs, drowning in caramelized golden onion sauce, topped with aged cheese and grilled to perfection.

ooooooh my oh my…

I just remembered that when we first went to Spain on a holiday , I must have been around seven or eight, we used to eat out all the time and my parent became friends with the owners of our favourite restaurant. I somehow made it into the kitchen because I wanted to help (no surprise there).

When I think about it now, I’m surprised I was allowed. My parents must have been really good costumers.

The lady in the kitchen, Anne,  was french and taught me how to slice onions and told me that if I didn’t want to cry I had to put the onion peel on my head the whole time. So I did.

I believed her of course, and kept doing this until I was at least sixteen, seriously, what was I thinking???

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Grilled Cheese Meatballs in Onion Sauce

 

Gluten free option

Dairy free

Ref. sugar free

 

Serves: 4


INGREDIENTS:

 

Cheddar , gouda,  Asiago,   fontina, Gruyère, Havarti, Monterey Jack are all great cheeses for melting and grilling. Make sure they are at room temerature before hand to get the best result.

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Grilled Cheese Meatballs17

METHOD:

Pre heat the oven to 220° C / 425° F

For the meatballs, place all the ingredients in a large bowl and mix with your hands. Don’t overmix. Form 8 meatballs.

Put them in a oiled oven dish and place in the middle of the oven. Bake for about 17 minutes. I use a cast iron skillet but a baking dish is fine too.

Meanwhile heat a large frying pan and glaze the onions on medium low heat in the two tablespoons of olive oil, add a pinch of salt. Partially cover and let cook for about 20 minutes. Stirring now and again. After the 20 minutes add one tablespoon of coconut sugar and stir around until in begins to caramelize and gets a deep golden color.

Add the two tablespoons of flour and again stir until this too gets a golden color.

Gently add the beef stock and stir to completely combine. Let simmer for 10 minutes.

When the meatballs are cooked take them out of the oven and carefully pour over all the onion sauce.

Set the oven to grilling.

Cover the meatballs and onions with the grated cheese and place back in to oven. Grill for about 5 – 7 minutes until golden brown and bubbling.

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Meatballs Grilled Cheese A

Enjoy!

Myra. XO 

 

 

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about Rustic Chicken meatball, Beans and Tomato Stew with Courgette   or maybe a  Moroccan Meatballs with Quinoa

Potato Leek soup with Cheddar and smoked Peppered Trout

A lucky person is someone who plants pebbles and harvests potatoes.  Greek proverb.

A man who prides himself on his ancestry is like the potato plant, the best part of which is underground. Spanish proverb

Leek Potato Soup 1

 

Who doesn’t love a potato? The humble tuber that can be both a super comfort food or be served alongside some posh meats or fish. Versatile like nothing else.

And although potato dishes are countless I am offering you this recipe for potato-leek soup, that I’ve up-graded with a bit of smoked peppered trout and a sprinkle of cheddar. Potato soup may not be revolutionary, but this version is remarkably delicious, satisfying, and thank goodness, still light.

When you buy fresh potatoes remove them from the plastic bag since this will make them mold quicker, as does storing them with onions or garlic. Don’t store them in the fridge either, this will give them a funny flavour since the starch will start to convert to sugar.

The best choice is a cool, dark, dry place, such as the back of a pantry.

Also Leeks  like  onions, are nutritional stars, offering plenty of potassium, some folic acid, beta-carotene (in the green part) and plenty of vitamin C.

 

Vegan option  ✔

Vegetarian  ✔

Gluten free  ✔

Ref. sugar free  ✔

Egg free  ✔

 

Serves: 6


 Leek Potato Soup12

INGREDIENTS:

 

  • 1 tbsp. olive oil for cooking
  • 4 large leeks, white and tender green parts only, thinly sliced
  • 1 lb.  potatoes (the kind for mashed potato), peeled and cut into 2-inch chunks
  • 1 garlic clove, peeled and grated
  • 5  cups low-sodium vegetable  stock
  • 11.25  oz. pack  soy cream
  • 1/3 cup grated cheddar or vegetarian/vegan cheddar
  • 1/8 teaspoon ground nutmeg
  • Salt and freshly ground pepper
  • 1/2 cup minced chives or green onions
  • 8 oz. peppered smoked trout, flaked (leave out for vegans/vegetarians)

 Leek Potato Soup10

METHOD:

  • Put the olive oil in to a large pot and add the leeks and garlic.
  • Turn heat to low, and cook, stirring occasionally, until softened, about 8 minutes.
  • Add the potato and broth; bring to a boil. Cover partially and simmer over low heat until the potatoes are tender, about 15 minutes.
  • Working in batches, puree the soup in a blender, then return it to the pan.
  • Add the soy cream, cheddar and nutmeg and simmer for 10 minutes longer.
  • Season the soup with salt and pepper, garnish with chives and smoked trout and serve.

 

Enjoy!

Myra. XO 

 

Leek Potato Soup4

 

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about  Spiced Pumpkin Soup with a twist or  Carrot Soup .

 

 

 

Low Carb Broccoli Pizza Crust

Low Carb Broccoli CrustG

Homemade broccoli crust pizza,  gluten-free and low-carb and comes together in under 30 minutes. 

I mean I think it’s safe to say that we all need a healthy pizza crust in our lives. Everyone loves pizza, but we all sort of try to avoid it because of the calories and carb overload.

SURPRISE………..Problem solved!!!

This one is even better than the popular Cauliflower crust. To be honest with you, when I was experimenting with this crust I happily finished it off without any toppings at all, that’s how good it is.

And another plus is, that you are eating tons of vegetables while you’re at it and you will not overeat with this broccoli pizza crust because you will be fulfilled very quickly and simply enjoy pizza with health benefits!

It is also made in minutes, especially if you use left over broccoli.

 

Vegetarian  ✔

Gluten free  ✔

Ref. sugar free  ✔

 

Serves: 1


INGREDIENTS:

Base:

  • 2 Cups steamed and cooled Broccoli florets
  • 1/4 Cup cheese
  • 1 egg
  • a pinch of salt and some pepper
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder

Low Carb Broccoli CrustP

Low Carb Broccoli CrustO

 

 

Toppings:

  • 1/2 Cup Marinara sauce
  • 3/4 Cup grated cheese or sliced Mozzarella
  • Fresh Basil to serve

 

NOTE: Add any kind of sliced meat or vegetables

 


 

Low Carb Broccoli CrustK

Low Carb Broccoli CrustA

 

 

METHOD:

Pre heat the oven to 220° C / 425° F  with a baking tray in the oven

To make the base have your Broccoli steamed and chilled. You can do this the day before or use leftover from dinner the night before. (that’s what I usually do).

Place the broccoli in de food processor an pulse a few times until it ressembles rice.

Transfer to a bowl and add the remaining ingredients.

Lay out a piece of parchment paper and form a circle with the broccoli mash.

Transfer to oven and bake for about 12-14 minutes or until crust is lightly browned.

Remove the tray from the from oven and put  the marinara sauce and the mozzarella and/or cheese on the Broccoli base. At this point feel free to add desired toppings (veggies or meat).

Return to the oven and bake for an additional 10-12 minutes or until the cheese is fully melted

Myra. XO 

Low Carb Broccoli CrustC

Low Carb Broccoli CrustE

 

 

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about Stuffed Peppers and Aubergines

Coconut Curried Lentil Soup

Coconut Curried Lentil Soup D

Coconut Curried Lentil Soup H

You know those days when you just can’t get warm?

Well the other day I had one of those days. I had been outside for a long hike and it was freezing, I mean literally plenty below zero.  By the time I got home I couldn’t move my face it was completely numb, I couldn’t smile or talk, just grunt like  hungry cave woman. That’s when I decided to make this soup. I figured it would be the only possible solution.

It’s the easiest and quickest soup ever because I needed it asap.

I loved the heartiness of this soup and how filling it is without being heavy and greasy.

It takes about 20 minutes from start to belly, so great for midweek when your in a hurry. Throw in a lovely crunchy baguette and you’ve got dinner on the table.

Vegetarian ✔

Vegan ✔

Dairy Free ✔

Gluten free ✔

Ref. sugar free ✔

 

Serves: 4

                                                                                                        

INGREDIENTS:

  • ¼ cup Olive Oil
  • 2 onions, peeled and chopped fine
  • 4 cloves garlic, peeled and grated
  • 4 stalks celery, chopped
  • 4 medium carrots, peeled or scraped clean and coarsly chopped
  • 2 leeks, washed very well and sliced
  • 1/4 cup Madras curry paste
  • 1 tbsp. Tamarind Paste
  • 2 cans (Organic) Coconut Milk, 13.66 oz. each
  • 3 cups stock
  • 2  15 oz.  cans (organic) Lentils
  • 2 cup kale, rinsed and thinly sliced
  • salt to taste (you will need salt, I added about ½ teaspoon)
  • ground black pepper to taste
  • a large handful chopped coriander

                                                                                                      

Coconut Curried Lentil Soup 2
Coconut Curried Lentil Soup C

METHOD:

In a large stock pot, heat oil over medium heat. Add onions, carrots, leeks and celery. Saute until onion is tender (about 3-4 minutes). Stir in garlic and  cook for 1 more minute.

Add the curry paste a fry for a minute or two.

Add the coconut milk and stock.

Add the lentils.

Add the Kale.

Bring to a boil. Reduce heat, and simmer for 15 minutes.

When ready to serve stir in the tamarind  paste and coriander, and season to taste with salt and pepper.

NOTE: You can use a cup of dry lentils instead but then you will have to simmer the soup for about an hour. If you have the time, it is better.

Myra. XO 😊

 

Coconut Curried Lentil Soup 17

Coconut Curried Lentil Soup B

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about Carrot Soup or Spiced Pumpkin Soup with a twist

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My Grandma’s Slow Cooker Red Cabbage

 

My Grandma's Red Cabbage1

 

My Grandma's Red Cabbage11

My Grandmother was quite something, a very lively, determined and courageous woman with great style. She kept a beautiful house, and was also a great cook. Not necessarily exquisite cuisine, but more of an everyday cook. Also super fast and very inventive.

But she was also very “hip” for those days and cooked complete dinner parties, copied exactly from american magazines. We’re talking around 1950’s  here, so I think that is pretty impressive.
Her friends must have loved coming over.
My grandmother didn’t have a  crock pot yet, but I do remember her slow cooking on her Paraffin Stove.

My Grandma's Red Cabbage15

 

 

 

 

 

My Grandmother

 

 

My Grandma's Red Cabbage14

 

 

 

 

 

 

 

 

 

 

 

My Grandmother and my mom 1938

 

My Grandma's Red Cabbage8

Slow cooked Red Cabbage with apples and spices, just the smell reminds me her and my mother who has cooked the same recipe for over half a century. To me this is home cooking.

I don’t make it very often but when the temperature drops it’s just what my body asks for. Hot, cozy comfort food.

 

(Ref sugar free, Dairy free, Egg free, GF,  Vegan, Vegetarian)

 

Serves : 6-8

INGREDIENTS:

2 tbsp. coconut oil (or butter)

1 medium red cabbage, shredded

1 medium onion, peeled and chopped fine

2 medium apples, peeled and diced small

1/4 tsp. ground dry ginger

1/4 tsp. ground cloves

1/4 tsp. ground cinnamon

1/4 tsp. ground all spice

2 bay leaves

1/4 Cup Coconut sugar (or regular white)

1/3 Cup apple cider vinegar

1 1/4 Cups water

1/4 Cup red wine (I use alcohol free wine so that works fine too) or more water

My Grandma's Red Cabbage4

My Grandma's Red Cabbage5

METHOD:

This couldn’t be easier.

Place all the ingredients in the slow cooker, toss very well.

Set the cooker to high and put on the lid. Leave to cook for 5 to 6 hours, depending how hot your slow cooker is. The water amount is just right for my slow cooker, but half way through cooking check to see how you are doing on the liquid, it shouldn’t get dry. Add a little water if necessary.

This is one of the few vegetable dishes that you want well cooked.

 

My Grandma's Red Cabbage13

My Grandma's Red Cabbage12

 

This is great with mashed potatoes, and a meat dish with gravy. Such as Dutch Pot Roast or Duck Breast with Cherry Sauce for two.

duck-breast-with-cherry-sauce51

 

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it  thecookingspoonblog on instagram! You’ll make my day ♥

 

Not quite what you’re looking for? How about Endive Gratin with Baked Apples, Blue cheese and Thyme

 

Oven baked Falafel with Dates and Pine nuts

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Weekends call for easy food, well at least Fridays’s ok? Since in our home Friday evening has always been movie night, I like to make grabbable (is that a word?) food, like Soft Baja Fish Tacos with charred Corn, Serrano ham crisps and Avocado Crema.  or maybe just a Black Bean Burger. Either way this recipe ticks all the boxes. You can make the Falafel in the morning and assemble the Pita’s in the evening when you’re ready to scoff these babies away.

These are truly “the business”, I had another one the next day for lunch when I made these last Friday and I still dream about it. Maybe I’ll even have a Falafel Pita again tonight since I put the remaining Falafels in the freezer, because yes my friends, they freeze well too.

These Falafels are extra healthy because I have baked them in the oven, so virtually fat free, and I have added some chopped dates for a little sweetness and pine nuts. Pine nuts are very healthy gluten free nuts that come from a pine cone. I use to eat them at school in Spain all the time during recess. The cones would fall to the ground and my friends and I would try to pick out the little nuts, just for fun. Really yummy.

Anyway, these pine nuts were bought in a store, because peeling your own will take for ever, believe me. I have briefly toasted them in a dry pan to bring out the flavour.

Fallafel 01

 

Vegan ✔

Vegetarian  ✔

Gluten free  ✔

Ref. sugar free  ✔

 

Ingredients falafel;

3 cups cooked chickpeas

1 small red onion, peeled and chopped

2 cloves of garlic, peeled

6 dates, stone removed

3 tbsp. Buckwheat flour or oat flour

3 tbsp. Almond flour

2 tbsp. nutritional Yeast (optional)

1 1/2 tsp. Garam Masala

small handful fresh Coriander

1 tsp. Himalayan sea Salt

3 tbsp. Coconut oil

2 tsp. Orgran egg substitute

4 tbsp. Water

Dipping Sauce;

1/4 cup Aïoli

3/4 cup Plain yoghurt (soy or plain)

1/2 garlic, peeled and grated, or more if you dare

1 tbsp. pomegranate Arils

1 tsp. olive oil

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Fallafel 03

Fallafel 06

Method;

Toast pine nuts briefly for 3 minutes in a dry pan, set aside.

In a food processor add all the ingredients for the Falafel, except the chickpeas and pine nuts.

Pulse a few times and now add the chickpeas. Again pulse a few time, scrap down with a spatula, and pulse a gain. It should be mushy but with bite and a few chunks left for texture. Now mix in the pine nuts with your spatula. Transfer to a bowl.

Meanwhile heat the oven to 220° C / 428° F

Make little ping-pong ball sized balls with slightly wet hands.

Layer them out over a baking tray that has been lined with parchment paper.

Spray generously with olive oil and bake for 20 to 25 minutes, turning them over very carefully half way.

Make the sauce by stirring the ingredients together and sprinkle over the pomegranate arils, pour over  a teaspoon of good olive oil.

Toast pita bread, split open and spread some dipping sauce over it. Stuff with lettuce and some  pickled red cabbage and serve with a  Beet Salad on the side.

Enjoy!

Myra XO

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Five Spice Slow roasted Pork Belly

 

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I Couldn’t wait to share this with you. A great change from all things turkey.
I think Asian is pretty much the opposite of turkey and I really needed that. I love the holidays and everything about them, but it’s time for something completely different.
This five spice slow roasted pork belly is going to drive you mad with delight once you’ve tasted it.
Tender as can be with and a super crispy skin, aka crackling!
And best of all, this piece cost me around € 6, 50 is weighs around 1.3 kg. / 2.8 lbs and you could easily serve six people from this piece. Hallelujah to that.
It’s important that you dry the skin very very well, then make cuts in it with a Stanley knife but not all the way thru to the meat, just the fat.
I’ve marinated it overnight in a plastic zip lock bag, skin side facing up so that that part is not in the marinade.
Then the next day, bake in a hot oven for 20 minutes, then on slow for 2 1/2 hours. This may seem like a long time and it is, but you want to render away as much fat as possible.

 

five-spice-pork-belly9

 

Cane Sugar Free  Dairy Free   Egg Free   Gluten Free      

Ingredients;
1 pork belly, without bone  about 1.3 kg / 2.8 lbs.
1″grated fresh ginger, (don’t bother peeling it first)
1 garlic clove, peeled and grated
1 tsp. Chinese Five Spice
1 tbsp. Pure Sesame Oil
2 tbsp. Hoisin Sauce
1 tbsp. Honey
1 1/2 tbsp. Soy Sauce or tamari  (gluten free)
1 tbsp. Conimex Ketjap Manis

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Method;

Mix the marinade in a bowl.

Place the pork in a zip lock bag, skin side down , pour and rub all the marinade over the meat, close the bag and carefully turn the skin side up.
Place the bag on a plate and leave to marinade for at least 8 hours or preferably overnight.

The next day,  Pre heat the oven to 220°C / 430°F

Remove the pork from the fridge an hour before cooking.

Remove the meat from marinade and discard the bag and juices.
Dry thoroughly with kitchen paper.

Take a sharp Stanley knife and make cuts all over the skin side of the belly diagonally, a third of an inch apart if you can.  All the way thru the fat but not yet touching the meat. This is important!

Rub with some salt and place in a roasting tin that has been lined with a double layer of foil.
Place in the hot oven and cook for about 20 minutes.
Lower the heat to 160°C / 320°F and cook for an other 2 1/2 hours. Cover loosely with some foil if the skin gets to dark, the foil does have to be tented to keep the crispyness.

Remove from oven. Let rest for 10 minutes. Slice and serve with rice noodles, Bok Choy and some hoisin sauce. Or any other vegetable of choice. Leftovers are heavenly and it also freezes well, but you do have to remove the skin because this can get a little chewy after freezing.

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog  on instagram! You’ll make my day.

 

Not quite what you’re looking for? How about Sticky Shrimp & Pineapple with Jasmin Rice.

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Plaice with Hazelnut Beurre Noisette

 

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Let’s keep it simple…

I don’t know about you people but I really felt the need to eat fish today, it seems like we been having a lot of meat lately and a lot of heavy cooking and baking and chocolate and…., must I go on?

Anyway when I woke up this morning my first thought was fish. Yes definitely fish for dinner, with a Beurre Noisette and hazelnuts.

So I happily went to the market and found some beautiful Plaice.
Plaice is a flat fish that lives on the sandy bottom of the sea, and has these pretty orange freckles over the skin. I did however remove the skin before cooking them.

To remove the skin you cut the skin open at the bottom of the fish where the tail begins, then you loosen a bit of the skin with a sharp knife. Grab a cloth and hold the skin tightly and pull it of in one go, holding the fish down with your other hand. Repeat with the other side. You could also ask you fish monger to do this for you. But I just love playing with food.

The beurre noisette is so simple, it’s basically melted butter that you keep on the hob until it turns brown and starts to smell like nuts. Be careful though, you don’t want to burn it. Ideally you remove it from the heat as soon as you see some dark specks appearing. And it smells so good.

This super easy dinner only has 3 ingredients plus seasoning. And it’s still quite fancy.

plaice-with-hazelnut-beurre-noisette

 

Pescatarian  ✔

Gluten free  ✔

Dairy free  ✔

Ref. sugar free  ✔

Egg free  ✔

 

Serves 4


 

Ingredients;

4 whole plaice, skin removed
1/2 C. Hazelnuts chopped, with or without skin, (I prefer them with)
1/2 C. Butter in cubes
salt and pepper

Method;

Get out a large frying pan or even two if it won’t fit in one.
Put all the butter except 2 or 3 cubes for frying the fish in one of the pans. Set the heat to medium and wait for the butter to melt, wait for the foam to subside and add the hazelnuts season with a little salt and pepper. Wait for the butter to go deep golden brown and remove from heat. Pour the hazelnut butter in a bowl and reserve.
Put both pans on the heat and add the remaining butter to them. Season the fish with salt and pepper and divide between the two pans, fry the fish for 4 to 5 minutes on each side until cooked thru, it depends on how thick your fish is, to check pull away a little bit of the fish near the bone with a small knife, it should come loose easily.
Pour the hazelnut butter in the pan and swirl it around, straight away transfer to plates or a serving dish.
Delicious with a simple salad.

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.

Not quite what you’re looking for? How about Crab stuffed Flounder or Dukkah Parmesan crusted whole Salmon Fillet…

Duck Breast with Cherry Sauce for two

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I kind of feel like I am having tiny Christmas dinners all throughout the month of December. And I gotta say, I’m lovin’ it.

This is one of those dinners. Simple as can be and festive as can be.

Duck goes really well with any kind of fruit and is usually paired with citrus, but it goes equally well with berries and darker fruits like plums or cherries.

The Duck breast has been treated in a different way because I really dislike the skin. I do like the skin when it’s crispy, but how long does the crispiness last , really? By the time dinner gets to the table and you actually start eating the crispyness is almost gone.
So, what I do and what may seem as a shocker to some of you, but I remove the skin and treat the breast more like a steak. Simply seasoned with salt and pepper and pan fried. I use a cast iron pan for this because it works best in my opinion.

Then I cut up the skin in tiny bits and render the fat, where I then pan roast the potatoes and finish them of in the oven. This gives you the best roast potatoes you can ever imagine, and you’ll be surprised to see how the skin disappears in the pan almost completely.

The cherry sauce goes so well with the duck, it’s a little bit sweet and a little bit sour, perfect against the intense duck flavour, and such a festive dish.

 

Gluten free  ✔

Dairy free  ✔

Ref. sugar free  ✔

Egg free  ✔

Serves 2 – 3


Ingredients Duck Breasts;

Cast Iron Skillet

2 Duck breasts

salt and pepper

Thyme

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Method;

Remove the Duck from the refrigerator at least 30 minutes prior to cooking.

Remove the skin and chop fine. Place in a cast iron skillet and render the fat over low heat, until all the skin has almost disappeared. You will end up with about 4 to 6 tbsp. fat.

Season the duck breast on both sides, heat a cast iron frying pan over high heat with three tablespoons of the duck fat.
Place both duck breasts in the pan and don’t move them for about 3 minutes then turn the over. Cook for another 3 minutes.
Remove to a plate and let sit covered with foil for about five minutes.
This is medium cooked, if you like it less done cook it for 5 minutes total. For completely done 7 to 8  minutes, it depends a little bit on the size of the duck breast and the thickness.

Slice and serve with the pan roast potatoes and cherry sauce.

 

 

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Ingredients Cherry Sauce;

1/2 C. coconut sugar or sugar of choice

1/2 C. Red wine Vinegar

2 whole Star Anise

1 Cinnamon Sticks

3 C. frozen Cherries (no stones)

1 tsp. corn starch

1 tbsp water

Method;

Place the sugar, vinegar, star anise and cinnamon in a medium non-stick frying pan over high heat and bring to a simmer. Add the cherries and cook, turning occasionally, for 8–10 minutes or until just soft and the sauce has reduced a little. Make a slurry with the corn starch and water, add to the sauce and let thicken.

Ingredients Roast Potatoes;

1/2 Lb., potatoes, peeled
2 tbsp. fat rendered from duck breasts.
salt

Method;

Pre heat oven to 220° C  / 428° F
Par boil the potatoes for about ten minutes, drain, and let them steam off.
Heat the (oven proof) pan with rendered duck fat and roast the potatoes until they start ro turn golden brown. Place the pan in the oven and roast for an other 20 25 minutes until crispy and golden all over, turning ocasionally. Season with salt.

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog  on instagram! You’ll make my day.

Not quite what you’re looking for? How about Clementine Cranberry Roast Pork

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