Tag Archives: slow cooking

Salmon candy (or tofu, chicken, duck…)

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This is a recipe I love, it’s easy to make, very tasty ( a bit of umami there that’s quite attractive to the taste buds) and versatile.

You can adapt the sauce to suit your diet: use it on another fish, on poultry (duck is great and chicken too), or on tofu.

The ingredients:

  • 3 tbsp of red miso
  • 3 tbsp of mapple syrup
  • 1 tsp of sake or rice vinegar
  • salmon filet, white fish, chicken or duck breast, firm miso

    Turn on the oven at 85°C.

    Mix the red miso with the mapple syrup and the sake to get a smooth sauce. Pour over your protein and put in dish.

    Cook in the oven for about 30 to 45 minutes, until cooked through. As it is a very low temperature, the protein still melt in your mouth and that’s why I call it salmon candy.

    I serve it with steamed rice, steamed brocoli that I sauté for a few minutes with soy sauce and a bit of coconut oil in a hot wok. I like to add some sprouts (like sprouted leeks) and peanuts.

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I really like the flavors and the depth of the taste coming from those simple yet luxurious ingredients. I love some Asian food now and then but I’m not really convince by the (lack of) quality from the take away around my home. Also, I’d like to avoid MSG or too much refined sugar.

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lamb cutlets with pistachio and maple syrup crust

12 halves of lamb cutlets

60g of unsalted pistachios

5 shallots

3 tbsp of maple syrup + 4 tsp to serve

90g of butter

20cl of Chouchen (it’s a Brittany drink madefrom fermented honey) – you can choose another sugary drink like port

5cl of apple juice

1 celeriac

2 mini cauliflowers

1 tbsp of almond purée

250g of soba noodles

Sel de Guérande

4 peppers’ mix

garlic, soy cream, olive oil, 15cl of chicken stock, flat parsley

Spicy crust:

-rouchly chop 3 shalots, the pistachios, the garlic, 2 tbsp of maple syrup, 90g of butter, salt, and the 4 peppers’ mix

-spread the mix on a silicone baking sheet (about 1,5 mm thick)

-dry in the oven at 60-70°C for about 3h30

The celeriac cream:

-peel and cut the celeriac in big cubes. Steam for 15 to 20 minutes.

mix the cooked celeriac, a little bit of boiled water, olive oil, salt, , and 1 tbsp of almond purée until the mix is smooth

The spinach:

-gently fry 1 shalot and 1 garlic clove (peeled and minced), in a little olive oil, salt, pepper. When the shalots have melted, add the spinach and let it’s water evaporate

The cauliflower:

-clean the cauliflower and it in half

The sauce:

-let another peeled and minced shalot in a little butter. Add the chouchen, the apple juice, and 1 tbsp of maple syrup. Bring to boil and let it reduce. Add 15cl of chicken stock. Let it reduce some more to concentrate the flavors.

-add a little bit of cream at the last minute

The lamb:

-put the cutlets in an aven plate. Cover each halv-cutlet with a piec of spice crust

-cook in the oven at 85)90°C for 25 minutes (depending on the cutlets’ thickness)

The soba noodles:

-cook it following the package info. Rince it with cold water.

To serve:

-form 3 small piles of soba noodles, pour the equivalent of 1 tsp of maple syrup on top then cover with sauce.

-rest 1/2 a cutlet on each pile of noodles

-arrange 1/2 a mini cauliflower, 1 dumpling of celeriac cream, and 1 dumpling of spinach

-decorate the celeriac dumpling with a leaf of flat parsley

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slow-cooked miso glazed salmon

This is really easy and delicious! It’s great warm or cold… If you want some carbohydrates, add basmati rice or rice noodles.

Take a salmon filet and pour 2 tbsp of mirin (rice vinegar), 2 tbsp of sake (rice alcohol), and glaze with white miso (be generous!). Put the salmon in an dish oiled with sesame oil. sprinkle sesame seeds (black and white… it’s prettier!).

Cook in a warm oven at 85°C for 30 minutes.

In the meantime, cook red pepper stripes in sesame oil with some spices (I used the hot Japanese mix Ichimi-togarashi).

Boil some water and pour over washed sugar-peas in a bowl.

When the salmon is cooked, the red peppers will be all melted and the sugar peas cooked al dente (drain them).

It’s ready!

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preserved lemons

I love preserved lemons! You can use it in many meals or give some taste to something a bit bland… And it is soooo easy to make!

Homemade preserved lemons are far better than bought ones ’cause you can salt them with sea salt flakes which are healthier and a lot better in tatse. It is salty but not overwhelmingly.

So here how it works:

-as many organic, UNTREATED lemons as you can put in a glass jar

-grey sea salt flakes

-water

The first day, wash the lemons cut the lemons in four but keep the quarters attached together. Put sea salt flakes in between the quarter and squeeze them inside the glass jar. When you can’t add anymore lemons, add some sea salt flakes and shake so there is a bit of salt everywhere. Let it rest for a night.

The next day, boil some water then add it to the jar to fill it and close it. Let it cool and then put it in the fridge.

The hard part is that you have to wait 2 weeks before using it.

I use it whole (well I cut but I use the skin and the flesh), I rince it first than I cut in in small cubes or thin stripes.

I use it in couscous or tajine, in long and slow cooking chicken recipes.

I mix it with a lot of parsley and olive oil and I mix it in a food processor. I serve it with pasta, rice or vegetables. It goes well with anything: lamb, beef, duck, fish, shellfish…

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delicious beef

 

What is a delicious beef? First the quality has to be the best. I love beef filet but then the meat is so good it doesn’t need anything else…

Yesterday night I had a thick piece of beef which wasn’t so good so here is how I made it work:

The beef was 2 cm thick and about 350 to 400g which was enough for two and some extras for next picnic!

I cut it in two lengthwise but left the two halves attached.

With a good knife, I finely cut 5-6 halves of dried tomatoes (preserved in olive oil), a dozen black olives (Kalamata was my choise, I crushed them to take the stone out), and I minced a few basil leaves. I mixed the three ingredients with some freshly ground black pepper. I didn’t need to add any oil but if the mix is too dry, feel free to add a few splashes of a good virgin olive oil.

I spread the mixture inside the beef and folded it back. I place it in an oven proof dish and leave it to cook at low temperature (85°C) for 30-45′ depending of how you like your beef (I like it rare).

With this kind of cooking, the meat stays really tender. If you like your beef well cooked, you might cover it with a silicone sheet (or some cooking paper) so it doesn’t dry.

I served this with:

-grilled eggplant (cut lengthwise, I brushed some olive oil, and grilled it about 10′ on one side only, until golden)

-red pepper skinned and served with olive oil and sea salt flakes (to skin the pepper, I cut them in half and put it skin side up under the grill; when it’s brown, I take it away and leave it to cool… the skin just come off easily)

 

The next day, for lunch, I ate it cold but I added a fresh cucumber salad with homemade vinaigrette (olive oil, mustard and red

wine vinegar).

 

*I didn’t salt the meat ’cause the mixture inside was salty enough.

*I usually steam the eggplant before I brush it with oil and grill it so it’s not as oily (the eggplant absorb the water from the steam and doesnt’ gorge on the oil!). I use a brush for the same reason and because it’s easier to measure the oil I use (although sometimes I like not to count !

*Most people prefer to eat skinned pepper as it is the skin that can be hard to digest

*Low temperature (max 85°C) doesn’t denature the food as much as high temperatures do so it is a lot healthier and digestible

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