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Food Blog

Recipes from "Finn-Erik Cooks"

Finn-Erik Cooks: Asian Style Chèvre Chaud

23/7/2018

1 Comment

 
Recipe below video
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1 block of your favourite chèvre
1 Nashi pear
2 yellow beets
A nice portion of asparagus beans
Mint leaves
Chives
Cilantro
​A small block of fresh ginger
2 Star anise
​Vermouth (or white wine)
Dried coconut flakes
Sesame seeds
A handfull of walnuts
Chili powder
Liquid honey
Lime
​Soy Sauce
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​Start out by peeling the Nashi pear and cut into blocks. Chop a good block of fresh ginger. Leave a side with skin, so you don't confuse it for a pear after.

Add a cup of Vermouth and a cup of water to a casserole. Throw in star anise, pich of chili powder and ginger. Stir in a tea spoon of liquid honey. Add the pear chunks and boil at medium heat for 15 minutes. 
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​Dry roast walnuts and sesame seeds in a pan, using medium heat.
Peel the beets and make thin slices using a mandolin cutter. 
Make the dressing by adding a tea spoon of liquid honey, 1/2 dl soy sauce, a pinch of chili powder and juice of 1/2 a lime into a bowl. Mix.
Prepare mint leaves and chives.
Take the Nashi pear out of the casserole. Taste that it's juicy end tender. If not; cook some more :)
Cook the asparagus beans in salted water for 2 minutes. Drain water and splash olive oil and sprinkle them with flaky sea salt.
Chop the Chèvre block in two and cover in olive oil, salt & pepper. Fry in hot teflon pan on both sides. This goes quickly, so pay attention.
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When all is done, plate the salad starting with the asparagus beans. Sprinkle with toasted sesame seeds. Use a lot. Build the salad with everything else and finish with the chèvre. Serve with nice bread and butter. Goes well with a light rosé wine. Enjoy! 
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1 Comment
Irwansyah link
29/6/2022 20:48:40

thank to information

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