karohemd: (Chef)
Halloumi "burger"

Ingredients (for one, multiply accoringly):
block halloumi
portobello mushrooms (the big ones)
1 beetroot
2 tomatoes
2 gloves of garlic, 1cm ginger, mixed herbs, olive oil
salt, pepper, pimenton

I first boiled the beetroot, then quartered and peeled it, drizzled with balsamic vinegar and a sprinkle of sea salt and kept warm wrapped in foil.

The halloumi was sliced in three and marinaded in olive oil, pimenton and pepper (you don't need any salt as the cheese is salty enough) while the beetroot was boiling, then fried in the marinade with the portobello mushrooms (sliced in half).

For the couscous, I deseeded and finely chopped two tomatoes and cooked them down in olive oil with garlic, a bit of ginger, dried mediterranean herbs, freshly sliced chilli and seasoned with salt and pepper. Into that I stirred the couscous, added as much boiling water as needed and put on a lid until the couscous was nice and plump.

I started with a pile of couscous on the plate then stacked mushroom and halloumi slices in the centre and arranged the beetroot on the side.
karohemd: (Chef)
My original plan had just been the risotto but then I randomly spotted some nice looking venison yesterday so I bought it, venison and wild mushrooms being a match made in heaventhe forest, anyway.

Venison steak
olive oil, salt, pepper

risotto rice (arborio or carnaroli are best)
vegetable stock (I made my own but feel free to buy ready made or even a cube), about two pints
half an onion (finely chopped)
dried wild mushrooms (porcini in my case; soaked in hot water)
butter, extra virgin olive oil
vermouth or white wine, salt, pepper, parmesan

For the risotto, heat the stock and keep it hot (just under a simmer). Sweat off the onions in a mix of butter and olive oil (or either, depending on the region of Italy, wars have been fought over this issue). When the onions are soft and translucent, add the rice and stir to coat evenly. Add a generous splash of vermouth or white wine and stir until absorbed. Now mix in the drained mushrooms (reserve the liquor, you can either add it to the stock or to the risotto directly at a later stage) and add the first ladle of stock. Turn the heat down to a slow simmer and stir until most of the stock is absorbed. Add another ladle of stock and so forth, until the rice is cooked but still has bite, stirring all the time, about 20 or 30 minutes. About five minutes before the end, season with salt and pepper. When the risotto is done, turn off the heat, stir in a generous handful of grated parmesan, put the lid on and let stand for a minute. This will make it extra creamy.

Meanwhile, fry the venison steaks to your preferred doneness and keep warm to rest.

Plate the risotto and set the sliced venison on top. I served it with a simple leaf salad.

April 2016

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