High comfort level on this crunchy delight. Chicken nuggets and Padron peppers, served with asian slaw and passion fruit dip.
Dinner for two:
Passion fruit dip
How to do it:
Start with the slaw.
Shred cabbage and carrots. Slice red onions thinly. Finely chop ginger and chili.
In a separate bowl mix sour cream, mayo, honey and a squeeze of lemon. Taste it and adjust to your likings. There should be a nice balance between richness, sour and sweet.
In a large bowl mix all veggies with the dressing. Set in fridge.
Make the passion fruit dressing.
Slice open the passion fruits and scoop out fruits and seeds. Press trough a fine strainer to get all the concentrated juice. Mix this with sour cream, mayo, honey and a squeeze og lemon. Taste it and adjust. There should be a sweet and acidic kick to it.
Make the nuggets.
Take the skin off the filet/filets. Cut into thumb sized cubes.
Put Corn Flakes in a blender or kitchen machine and run it to fine crumbles.
Whip up two eggs. Place fin flour in one bowl, eggs in one and fine crunched Corn Flakes in one. Put the chicken first in eggs, then in flour, then again in eggs and finish in Corn Flakes. Press the fine crushed Corn Flakes on to the chicken, covering all.
Heat sunflower oil in a casserole to 180 degrees Celsius. Use a thermometer to get this right. Too hot oil will burn the outside and risk leaving the inside undercooked.
Get 5-6 nuggets down in to oil at a time and cook until golden. About 1-2 minutes. Take them out and strain on kitchen paper. Salt them well using flaked sea salt.
Fry the Padron peppers in a pan using olive oil for 2 minutes at medium to high heat.
Plate the dish on a large wooden cutting board. Slaw and dips in separate bowls. Get inspired by the pictures. Enjoy as a sharing plate :)
Dinner for two:
How to do it
Clarify the butter by heating it in a casserole using low-medium heat. When melted the salt and milk proteins will fall to the bottom, leaving you the clarified butter on top. You're going to use this for frying the fish.
Cut delicacy potatoes in halves and coat them in a thin layer of olive oil. Put the rough salt in the bottom a cast iron casserole and put potatoes with the cut side up on the salt. Put on a lid and roast in oven at 230 degrees for 20-25 minutes.
Wash carrots and cut in to smaler bits. Cover in thin layer of olive oil and flaked sea salt.
Roast in the oven using the grill function at 250-300 degrees for about 10-12 minutes. You want the carrots to slightly burn. Pay attention.
Put in a bowl and add sour cream. Make puré using a hand blender.
Finely chop red onion, pickles and chives. Add in a small bowl with a pinch of salt, ground pepper and a splash of good olive oil. Mix.
Gently pour the clarified butter in to a pan. Make sure none of the white in the bottom gets in. Salt and pepper the halibut and fry at medium-high heat on both sides, 2 minutes each. You want the outside to crisp up and caramelize and the inside to be soft and flakey. Add washed green asparagus in the pan for the last minute.
Plate the dish as pictured and enjoy :)
Two bowls of goodness:
How to do it
Rinse barley in running fresh water. Pour vegetable stock in a casserole and add barley. Cook using medium temperature for approximately 17-18 minutes. Stir so it doesn't stick to the bottom. You wanna absorb all the stock in the grains. Season with salt and pepper.
Season the chicken with salt and pepper and brown it in a pan using olive oil and high heat. Mix the juice of an orange, honey and soy sauce. Pour it over the chicken and roast in oven at 200 degrees for 10 minutes.
Shred carrot using a mandolin. Finely chop sprig onion, red onion and chili. Chop Pak choy leafs in 3-4 slices.
Mix all vegetables and 2-3 tbs of the marinade from the cooked chicken with the barley and let it sit under a lid for 2-3 minutes. You don't need to add more heat to the casserole, you're just using the residual heat.
Slice chicken into cubes and soak with the marinade.
Plate in a heated deep plate or a bowl. Start with the barley-veggie mix, and add chicken on top. Finish with fresh cilantro.
Eat with chopsticks or a fork. Enjoy :)
Toasts for two:
How to do it
Add 2-3 crushed ice cubes to a bowl.
Peel the prawns and place them in the bowl with ice. Serving the prawns properly chilled makes a huge difference.
Slice the bread length vice, making rectangular big slices. Trim away the edges.
Heat butter in a pan at medium heat. I use 5 out of 9. Caramelize the bread on both sides. Put on kitchen paper to drain excess butter.
Wash and dry the Pak Choy leaves. Tear each leaf in to 2-3 slices. Finely chop spring onions. If you cut them at an angle, you get a cooler shape ;)
Plate the dish starting with the bread. Add 1-2 ts of "Eriks remulade". Continue with Pak choy and add some flaked sea salt. Add generous amounts of prawns. It's important that it's enough :)
Finish with spring onions, salt, pepper and a drizzle of Gastromat spice. Enjoy :)
Wraps for two you need:
How to do it
Make the Corn flakes crust
Run Corn flakes in a hand blender until well crushed. Whip an egg.
Take the skin off the chicken and flatten it. Best way to do this is by slicing the thickest part almost in half and folding it over. Beat it flat with your hand or a propper tool. The goal is to maximise the surface and having an even thickness.
Rub it with salt, cayenne pepper and black pepper.
Dip it in whipped egg and then in Corn flakes. Press the crust so it sticks.
Fry in medium-hot pan using olive oil. The crust takes in quite a bit of oil, so make sure you refill then pan. Fry on both sides until nice and golden. Cut in to strips.
Wash and rinse Pak choy. Finely slice red onion, spring onion, celery, pickles and leek.
Heat tortillas with cheddar slices quickly in the oven. Heat the plates you are going to serve with as well. This prevents the dish from going cold too quick.
Plate the dish starting with Pak choy and red onion. Add strips of crusted chicken and continue with the rest of the greens. Top it with your favourite dressing and enjoy! :)
Soup for family of 4:
How to do it:
Finely chop shallots, garlic and ginger.
Heat some olive oil in a cast iron casserole. Fry shallots, garlic and ginger soft for 2-3 minutes. Add chicken stock, soy sauce and curry paste. Cook for another minute or two.
Pour in coconut milk and the ground turmeric.
Heat it all to a light simmer. Add a nob of butter and take it off the heat. Taste it and add more salt if preferred. Keep a lid on to keep it warm.
Rinse all veggies properly in cold water.
Cut pak choy, peppers, red onion and leek in fine long slices.
Use a mandolin to do the same operation with peeled carrots.
Heat some olive oil in a wok or a large pan. Use maximum heat. When the oil is steaming toss in the prawns. Cook while stirring for 20 seconds. Take them out. Add more oil and do the same with all the vegetables in one go.
Add the vegetable to warm bowls and continue with the prawns. Pour over the hot soup and top it with finely sliced spring onions.
Ice cream for a small family:
Toast 90% of the Smacks "Honnikorn" in the oven at 150 degrees for 10 minutes.
Mix milk and cream in a large bowl. Add the toasted Smacks "Honnikorn" and blend well. Make sure to get it all soaked. Let it sit for 20 minutes in room temperature.
Drain and squeeze all the milk using a straining cloth (silklede).
Heat the milk in a casserole to 70 degrees. Add sugar if needed. Taste the mix and decide for yourself.
Take it off the heat.
Whip egg yolks well using a hand blender.
Pour the milk over the yolks while whisking.
Put casserole back on the stove and heat to 85 degrees Celcius. Use a thermometer.
Do not heat over 85 degrees. The yolks will coagulate and your ice project is in ruins.
A good tip is to heat it to 80 degrees and take the casserole of the stove. The residual heat will continue to heat the mix enough to reach 85-ish degrees.
Pour the mix in an ice machine and make magic :)
If you do not have an ice machine you could use a steel container and a freezer. You will need to take the mix out every 2 hours to stir it. If you don't, the ice will just be a massive block and fluffy ice dreams shattered.
Dinner for two you need:
How to do it:
Heat some olive oil in a pan. Use medium+ heat. Rub salt and pepper on the chicken filet. Brown it in the pan on both sides. Take it off the heat and place in a baking tray. Finish it in the oven at 200 degrees for 5 minutes.
Continue with the pan on the stove, now using medium heat.
Finely chop garlic, shallots, carrots, celeriac and fresh oregano. Add this to the pan and simmer for about 5 minutes. Add some more olive oil if it runs too dry.
Pour in white wine, chicken stock, soy sauce and tomato puré. Reduce this to half at medium heat and whisk in the Mascarpone cheese. Let it cook for another 5 minutes. Tast it with salt and pepper.
Cut the bottom 2cm off the asparagus, and chop the rest in four. Peel and slice the red onion in to boats. Stir this in to the pan with 2 minutes remaining.
Slice the chicken and plate the dish using hot plates. Start with the Mascarpone and tomato sauce and add chicken on top. Serve with cooked barley, rice or some nice fresh bread.
Salad for two you need:
Sweet mustard & dill dressing
How to do it:
Start out by making the dressing. Mix ingredients and add a squeeze of lemon. Place in fridge while prepping the rest of the meal.
Heat some olive oil in a pan.
Cut about 2cm off the back of the green asparagus. Cut the remaining in three.
Cut about 2 cm off the white asparagus and peel the rest using a potato peeler. Cut the remaining in three. Fry both green and white for 1 minute. Add flaked sea salt and pepper.
Finely cut sweet peppers in long stems.
Use your biggest wooden cutting board for this plating.
Start out by shredding the salad leaves and placing them as a bed. Fold in "roses" of roast beef. Add asparagus and sweet peppers. Finish by adding the sweet mustard dressing. Adding a tea spoon here and there looks nice. Extra virgin olive oil, salt and pepper. Serve with toasted bred and propper butter.
This unique piece of meat comes from the neck of the Iberico pig. This is the one that produces the famous Iberico ham, commonly produced in the south of Spain. It has a fantastic marbling that is somewhat similar to the Kobe beef from Japan.
In Oslo you can find this cut at Annies Pølsemakeri in Mathallen and some selected other butchers around town. If they don't have it in stock, just ask and I'm sure they will provide.
Dinner for two you need:
How to do it:
Start out by trimming the meat to your liking. I usually cut away some of the largest chunks of fat. The marbling inside does the trick for me.
Salt it, using smoked sea salt and let it rest for 1 hour.
Heat some olive oil in a pan. I use cast iron for this.
Fry at high heat for 1,5 minute on each side. Let the meat rest for 10 minutes.
Chop tomatoes in halves and take the fresh burrata out of the box.
Plate on a large wooden cutting board. Place a burrata on each side along with tomatoes and some finely chopped red onion. Drizzle some good olive oil on top. Slice the tender meat and place it on top of some spinach. Add some of the nice olive oil here as well. Sprinkle good flaked sea salt on it all and hit it with some freshly grounded pepper.
Enjoy your little Italian-Spanish fiesta with a Roero Arneis white wine from Malvira, Piedmont.
Family sized casserole:
How to do it:
Start by pouring 1 dl hot water over chopped dried porcini mushrooms. Use a cup.
I use a cast iron casserole for this dish.
Heat olive oil in the casserole at medium+ heat. Cut chicken thighs in to bite size cubes.
When the oil is hot, fry the chicken to get it golden brown. Do this in 2-3 batches, so you don't overcrowd the pan. Pour some sherry in between each batch to cook out the pan. Pour the juice over the fried chicken and set aside.
After frying the chicken, using the same casserole, heat some olive oil at medium heat. Add finely chopped garlic and shallots, and portobello in cubes. Fry for 2-3 minutes while stirring. Make sure not to burn them.
Add browned chicken and the sherry juice. Pour in the cup of porcini mushrooms and the chicken stock. Add half a pot of roughly chopped fresh tarragon and Cayenne pepper. Finish with soy sauce and cook under lid for 20 minutes, at medium heat.
You wanna reduce the liquid about half.
When done cooking, take the casserole of the heat and add 1/2 pot of chopped fresh tarragon and creme fraiche. Stir in. Taste it with salt and pepper.
Serve with cauliflower rice and spring onions, or just nice bread and butter. Enjoy :)
Burgers for two:
I use these. Meat from the chicken thighs makes for really juice burgers. Alternatively you could buy boneless thighs and grind them into burgers yourself.
How to do it
Set oven to 220 degrees Celcius.
Finely chop yellow onion in half circles. Caramelize the onion by heating olive oil in a pan at medium heat. I use 6 of 9 on mine. Stir onion in the pan util soft golden brown. This will take you about 20 minutes, but it’s worth the wait. Slow and low.
Heat olive oil in a pan using medium+ heat. I use 7 of 9 on my stove. Let the pan get properly warm before cooking.
Season the burgers with flaked sea salt, curry powder and ground pepper on both sides.
Fry in hot pan, 4 minutes on both sides. Take it of the heat and add slices of cheese. Put pan in pre heated oven and let the cheese melt. It takes about 4-5 minutes.
It's important that the burgers are cooked all the way through. Let burgers rest for 3-4 minutes.
Toast buns in oven until golden.
Assemble the burgers
Start with the bun. Add your preferred burger dressing and add caramelized onions, finely sliced red onions and pickles. Place burger on top. Add fresh dill, pepper and American yellow mustard. Finish with chopped spring onions and enjoy :)
Salad for two:
French tartare dressing:
How to do it
Set oven to 230 degrees celsius.
Use a cast iron casserole with a lid. Fill the bottom 1/2 cm with raw sea salt.
Sprinkle some olive oil on the potatoes, making sure to cover all of the skin. Place potatoes on the sea salt bed and roast in oven using a lid for 1 hour.
This process will drain some of the liquid out of the potatoes, intensifying the flavours.
Make hasselback carrots.
Brush and rinse the carrots. Cut them almost through, about 1 cm between each slice. Putting the carrot next to a flat wooden spatula makes this easier, when cutting.
Brush the carrots with olive oil and place on a small baking tray. Roast in oven with the potatoes for about 30 minutes. You want them to caramelize well.
Cut broccoli in to bouquets and brush with olive oil. Roast in oven for 15 minutes using a small baking tray.
Cut back edges of the white asparagus. About 1,5 cm. Peel the skinn off using a potato peeler. Cut each asparagus in 3-4 chunks. Cook in well salted boiling water for 2 minutes. Strain the water and sprinkle with nice olive oil.
Finely chop red onion and spring onion.
Make the tartar sauce by mixing remulade, light sour cream, pickle juice, curry powder, a good squeeze of lemon and finely chopped pickles. Finish with a pinch of salt.
Assemble the salad
Use big, flat plates for this.
Start with washed spinach and make folds of roast beef on top. Place all veggies around to make it look nice. Put small tea spoons of pickled red onion around. Add the french tartare sauce and finish with fresh basil, flake salt and ground pepper.
Serve with nice fresh bread and propper butter.
Ingredients for family of 4:
This is my preferred choice of spice blend and sherry. The spice blend is sold at Meny and selected gourmet shops. Sherry at Vinmonopolet.
How to do it
Slice chicken thighs in bite size chunks and massage in the spice blend.
Heat olive oil in a cast iron casserole and brown chicken at medium+ heat.
Do this in 2-3 batches so you don't end up cooking the chicken. Add a splash of sherry after each batch to cook out the pan. Pour the liquid over the browned chicken and set aside.
Add olive oil to the casserole and fry finely chopped shallots, garlic, carrots and ginger, using medium heat. Let it sizzle for 3-4 minutes.
Add browned chicken in sherry, finely chopped dried mango and the sultana raisins.
Pour in soy sauce and chicken stock.
Put a lid on and cook using medium+ heat for 20 minutes. Keep an eye on it. You want the amount of liquid to reduce to 1/3.
Reduce to low heat and pour in coconut cream/milk. Let it simmer for 2-3 minutes. Taste it with salt and pepper, and a good squeeze of lemon juice.
Two minutes before serving add red onion chopped in to boats and strips of leek.
Serve with cauliflower rice and dried coconut flakes on top. Finish with fresh herbs.
Grilled cheese for two:
Slice meat into nice steaks. Add smoked sea salt and let it rest for 30 minutes.
Barbecue the meat at high heat. Let it rest for 10 minutes before slicing it into strips.
Melt some butter in a casserole. Use a spoon to apply some butter on to the brioche bread; both sides.
Add generous amounts of cheese and lay some strips of barbecued meat. Finish with more cheese on top. Place a slice of bread on top and gently press together and grill on barbecue at medium heat. Wait for cheese to melt.
Add some chopped oregano and enjoy! :)
For two you need:
Prepare the meat
Slice meat into propper steaks. Add smoked sea salt and let it rest for 30 minutes.
Finely chop bacon, onion, garlic and chili. Roast in pan with some olive oil until it caramelises. Use medium+ heat. It takes about 15-20 minutes.
Roughly chop mango.
Barbecue the meat at high heat. Rest for 10-15 minutes and chop into cubes.
Make the salsa
Finely chop tomatoes and red onion. Add good olive oil and chopped oregano. Finish with squeeze of lime and salt. Mix the salsa.
Put generous amounts of cheese on half of the tortilla. Add beef and mango. Put more cheese on top and finish with the burnt condiments. Fold the tortilla and press down firmly, so everything sticks. Barbecue at medium heat on both sides until the cheese is melted. Enjoy! :)
Two burgers and carrot cream:
You can make this at your barbecue or just use your oven.
Wash and scrub carrots. Chop into quarters. Roast them at medium heat in a dry pan until slightly burned. Alternatively roast in oven using the grill function at maximum heat. In this case brush carrots with thin layer of olive oil.
Finley chop as much chili as you desire. Mix in creme fraiche and mayo. Squeeze in juice of 1/2 lime and add salt and pepper. Make pure using a hand blender.
Salt the entrecôte with smoked sea salt and let it rest at least 30 minutes. Put it on the barbecue at high heat.
Make ranch dressing
Mix all ingredients and taste it with salt in the end.
This dressing stores for a week in the fridge.
Toast the buns
Melt some butter and brush the buns with it. Toast on the barbecue to get that slightly burnt element.
Put some burnt carrot cream in the bottom and add finely chopped red onions. Slice nice thin cuts off entrecôte and put on the burger. Shave generous amounts of aged Norvegia cheese and top with ranch dressing. Enjoy!
Recipe below video.
Spiced for two:
Cook the pasta in salted water. Cook it for half the time required. We'll finish it when crisping it in the oven in the end.
Make the spiced milk.
Pour milk and chicken stock into a casserole. Add spices and chopped garlic. Heat close to boiling point. Strain the milk to get rid of all the spices.
Make browned butter.
Add medium+ heat to a casserole. I use 7 out of 9 on my stove.
Add butter and let it melt. It will go through a fase of light volcanic activity :) When it settles, you will see a foam starting to form. Small brown particles will start to surface. This is when you pull it off the heat and stir, breaking loose the particles that has stuck to the bottom. The laste fase goes quite quickly, so pay attention. Your butter should now look like this:
Add flour to the butter and whisk it smooth.
Pour in the spiced milk and whisk using medium heat. The sauce will soon thicken.
Grate the cheddar and parmesan cheese into the sauce. Stir until smooth. Add celery salt (or regular salt) and pepper. Taste the sauce and make sure you're happy.
Add pasta and mix it well, making sure there is cheese in all corners of the pasta :)
Pour the mix in to an oven proof container and shred the Jarlsberg cheese on top.
Roast in oven at 250 degrees Celcius, until the crust is golden.
Let it rest for 15 minutes on the bench before eating. The flavours needs to settle and you don't wanna burn yourself.
Serve with some chopped chives and a squeeze of lemon. Enjoy :)
Recipe below video.
Snack for two or starter for four you need:
Start with peeling you shrimps. Make sure to slice the back to get everything you need out. (See video on how too)
Finely chop lemongrass and mix with Panko and shredded coconut. Zest in one lime, add chili and mix well.
Make the dipping sauce
Add light sour cream to a small bowl and pour in Dijon and mustard sauce. Squeeze the juice of 1/2 a lime and finely chopped fresh dill. Mix well.
Whip up an egg and pour plain flower into a bowl. Dip shrimps into:
Flour - Egg - panko/coconut mix - in this order.
A good tip is to keep one hand for the dry mixes and one for the wet. When dipping into panko/coconut, squeeze the mix properly around the shrimp so you get a thick layer.
Heat oil in a casserole to 180-190 degrees Celcius. Use a thermometer. If the oil reaches higher temperatures, thing will burn more easily.
NB! - I recommend using a casserole with a lid. In case something happens and flames appear, you can put the lid on to extinguish them. Never use water.
Do not use lid when cooking the shrimps.
Cooking takes 1-2 minutes, so watch closely. Use a pinch and make sure nothing sticks to the bottom. You're looking for that nice golden crust. Take out and place on kitchen paper to drain.
Add fine salt and some ground pepper. Plate the dish and enjoy a taste of the Caribbean.
Recipe below video.
Four quesadillas you need:
Start out by slicing the bacon finely. Roast in oven at 200 degrees Celcius for about 15 minutes. You're looking for that super crisp crunch. Strain on kitchen paper when done.
Make the guacamole.
Use ripe avocados, or you will struggle to get this propper.
Get the avocado meat out and into a bowl. Crush using a fork.
Finely chop 1/2 red onion and some red chili pepper. Add a pinch of smoked sea salt and ground black pepper. Squeeze the juice of 1/2 lime in there and mix well. Cover and set in fridge until serving.
Slice the chicken into cubes and roast in a hot pan using olive oil. Once you have a nice brown colour add chicken stock, soy sauce, curry and cumin. Cook without a lid until most of the liquid is gone. You wanna see a nice shiny coating around the chicken pieces.
Shred the cheddar and finely chop 1/2 red onion and some cilantro.
Assemble the quesadilla by adding all the good stuff on half of the tortilla.
Start out with chicken, onion, cilantro, smokey bacon and finish with cheddar.
Fold it in half and press it just a touch. Fry in dry pan using medium heat. I use 5 out of 9 on my stove. Flip it once you have the nice crust.
Once the cheese has melted and you have your crust, you're all done.
Cut in half and serve with generous amounts of guacamole and some sour cream on top.