It's so simple that it shouldn't even be called a recipe. Let's say that I have an idea for a delicious and presentable winter salad that will help us keep the right level of Vitamin C. Works great as a light dessert or a topping for a sweet breakfast, like porridge or pancakes.
Recipe: Winter tangerine salad
2 tbsp. of pomegranate seeds
a handful of fresh mint leaves
juice of 1/2 tangerine
Peel and slice the tangerines, arrange them on a plate.
Top with pomegranate and chopped mint, drizzle with tangerine juice.
A steamy pot of mussels or clams is a rather effective, yet extremely simple and easy dish. It takes so little time to prepare it that it almost seems unfair. Anyway, if you're looking for a spectacular main for a date, a family dinner or a larger party, go for shellfish. They're great with white wine, but beer and cider make delicious alternatives.
Recipe: Clams steamed with cider
1 kg of clams, cleaned
2 shallots, diced
3 garlic cloves, sliced
one tbsp. of butter
300 ml of dry cider
2 tbsp. of freshly chopped parsley
Melt butter in a large pot.
Add garlic and shallots and cook until tender.
Add clams and wine, increase the heat and cover the pot.
Cook for about 5 minutes, until shells has opened.
Top with fresh parsley. Serve with fresh baguette and a glass of chilled cider.
I am not a whisky connaisseur. Nevertheless, I was more than happy to join The Glenlivet for a culinary cooperation. You know, cooking is great in general, but cooking with booze is even better. Not only because you can freely consume the part of the bottle you don't use for cooking and not feel guilty about it. The right amount of alcohol enhances flavours and adds a warming quality, which shouldn't be overlooked when winter is coming. I always make French onion soup with a generous portion of wine, I love Crêpes Suzette with orange liquer and I think that a dash of vodka in marinara sauce brings out an amazing tomato aroma. The idea of using a 15 year old single malt for cooking was pretty exciting.
The Glenlivet provided fresh ingredients (including the most important one - a bottle of The Glenlivet 15YO) and a recipe for Rogan Josh curry with short ribs and (of course) whisky. The recipe was created by Witold Iwański, a very talented Polish chef, who works at Aruana restaurant.
The dish was rather quick and uncomplicated to make and, unsurprisingly, delicious . The smoky aroma of whisky nicely complimented ribs and pumpkin. The addition of sesame oil, roasted almonds and fresh cilantro created an interesting combination of textures and flavours. I probably don't need to convince you that it's a perfect treat for a cold evening (especially when accompanied by a glass of whisky)?
Recipe: Rogan Josh curry with short ribs and whisky
1 kg of short ribs, cooked in broth, meat separated form the bones and cut into smaller chunks
80 ml of olive oil
2 onions, diced
3-4 cloves of garlic, minced
2 tsp. of Rogan Josh or curry paste
1/3 of medium pumpkin, peeled and diced
one can of chickpeas
1/2 cup of The Glenlivet 15YO
25 ml of sesame oil
a bunch of fresh cilantro, chopped
150 ml of thick yoghurt
80 g of almond flakes, roasted
Heat olive oil in a large pot, add garlic, onion and pumpkin, cook for a few minutes.
Add meat, chickpeas and Rogan or curry paste.
Add whisky and some water, cook for about 20 minutes for the ingredients and flavours to combine.
By the end of cooking time, add chopped cilantro and drizzle your curry with sesame oil.
Before serving, top each portion with yoghurt and almond flakes. Serve with bread, eg. pita.
The post was created in cooperation with The Glenlivet.
Cucamelons, also known as mouse melons, Mexican miniature watermelons or Mexican sour cucumbers, look like tiny watermalons (and you know that I love all things tiny, see: baby eggplants) and taste like cucumbers with a hint of lime. In spite of appearances, they have not been created by a crazy gardener - cucamelons are native to Mexico and Central America. Oh, and they are also delicious!