Wonders from our little kitchen

Panda and Trampe sharing their recipes with the world

Mustard chicken salad May 15, 2012

Filed under: Chicken,Meat,Pitza,Salad,Trampe — Aleksander Nordgarden-Rødner @ 8:56 pm
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This is my take on one of Jamie Oliver’s recipes for his show 30 minute meals. It’s a salad consisting of succulent chicken and barbecued chicory and fennel.

You will need:

  • Chicken fillets (one per person)
  • Chicory
  • Fennel
  • Olive oil
  • Lemon juice
  • Salt
  • Pepper
  • Mustard powder

You will want to use four chicorys to one fennel. Start by rubbing the chicory and fennel with salt, pepper and olive oil. Add one teaspoon of mustard powder per fillet of chicken, as well as salt, pepper and oil to the tub of chicken, then rub it all over the chicken.

On the grill, you will want to use a medium heat, roughly 100-150 degrees centigrade. Place the chicken, fennel and chicory on the grill. Turn them all at regular intervals, making sure to get bar-marks all over the meat and veg. When the chicken is done, take it all of the grill, and let the chicken rest while you cut the fennel and chicory into rough strips, each about a centimeter wide.

Dice the chicken, and add everything to a large salad bowl. Dress with ample amounts of olive oil and lemon juice.

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Quick and perfect chimichurri February 23, 2012

Filed under: Fish,Meat,Pasta,Sauce,Trampe — Aleksander Nordgarden-Rødner @ 11:42 am
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Chimichurri is a classic, cold, sauce served with meat. There are many recipes around, and here is the one I made the other day:

  • Parsley
  • Garlic
  • Salt
  • Olive oil
  • Lemon or lime juice

Cut a large handful of parsley and place in a mortar. Add three or four cloves of garlic and a pinch of salt. Work the pestle and mortar until you have a smooth paste. Add olive oil and lime or lemon juice to taste.

 

A beautiful rub and sauce for a steak

Filed under: Meat,Sauce,Trampe — Aleksander Nordgarden-Rødner @ 11:41 am

The other day, I was at a friend’s place, the plan for the evening being to have steaks. However, we wanted to make the steaks a little more exciting. What I did, was whip up a quick rub for the steaks, which I then reproduced to have a little sort of sauce for them once they were done.

  • Rosemary
  • Basil
  • Garlic
  • Chili peppers
  • Salt
  • Pepper
  • Lime
  • Olive oil

I roughly chopped the chili peppers, and ran a couple of cloves of garlic through a garlic press. I then added rosemary, basil, salt and pepper, and put it all in a mortar, going to work on it with the pestle. Once done, I used a zester to get some of the zest off the lime before squeezing it into the mortar, adding olive oil.

For the rub, I left it slightly dry, and for the sauce, I added far more liquid, making it resemble a chimichurry.

 

Ceviche

Filed under: Appetizers,Fish,Trampe — Aleksander Nordgarden-Rødner @ 11:40 am
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Ceviche is a traditional peruvian dish, where you take raw fish, cut it into pieces, and marinate it in an acidic liquid, usually lemon or lime juice. I prefer serving it as a starter, rather than using it as a main dish. It is a fresh and tangy dish, which I have always found people enjoy.

Here is my take on it, based on the one Jamie Oliver made in “Jamie’s American Road Trip”.

  • Firm, white fish, roughly 100 grams per person
  • Lime juice
  • Spring onions
  • Parsley
  • Salt

Start by dicing the fish in rougly centimeter-sized squares. Put it in a bowl, pour over the lime juice, and add a pinch of salt. While it marinates, chop the parsley, then slice the spring onions. Mix the spring onions in with the fish. Divide it up among the plates, and drizzle a little good olive oil over it (I use one infused with basil), before sprinkling a little parsley over it.

The dish is ready to serve as soon as five minutes after you started marinating it, and I would serve it no more than forty minutes later.

 

Chicken dinner like my mother never made April 16, 2010

Filed under: Chicken,Meat,Trampe — Aleksander Nordgarden-Rødner @ 6:55 pm
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When I was a kid, my mother used to make a chicken dinner dish involving a barbecued chicken and a third of a liter of cream. This is not it. It is, however, inspired by it. It is simple enough to make, and doesn’t take a lot of time either.
 
You’ll need:

  • One grilled chicken
  • One tin of coconut milk
  • The juice of a half lime
  • One chinese garlic
  • A thumb-sized piece of ginger
  • Olive oil
  • Soy sauce

 
Start by dividing up the chicken, if it’s not already divided up. Slice the garlic finely, then grate the ginger. Heat a tablespoon of olive oil in a casserole, and add the garlic and ginger to it. Once the garlic is soft, add the pieces of chicken to the pot. After a little while on the heat, add the coconut milk and lime juice.
 
Allow the chicken and sauce to simmer for about five minutes, then add soy sauce to taste. If you want more moisture, add some beer to the mix as well. Leave the sauce to simmer for about twenty minutes, and serve with rice and salad.

 

Nice spinach March 4, 2010

Filed under: Breakfast,Trampe — Aleksander Nordgarden-Rødner @ 6:13 pm
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Remember when you were a kid, and you mom served you spinach with something? Remember how it was gooey and didn’t look inviting at all? Yeah, me too. I thought that was the only way to serve spinach. I have since learned better. I picked the original recipe up from Jamie Oliver I think, and here’s how I do it. You’ll need:

  • Spinach
  • Butter
  • Lemon juice
  • Salt and pepper

Rinse the spinach, and melt the butter in a pan. Put the spinach in the pan, and let it wilt for a little while, moving it around all the time, so that everything gets a little butter on it. Take the pan off the heat, and add salt, pepper and lemon juice. Serve with eggs and toast.

 

Tomato salsa February 16, 2010

Filed under: Sauce,Trampe — Aleksander Nordgarden-Rødner @ 7:43 pm
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One night I got a craving for crisps and dip, but I had no dipmix in the house. So, I looked in my cupboard to find out what I had, and made something from that. This salsa can be eaten alone, as a salsa for tacos, or as a dip for crisps, and works great for all three. I am sure there are more uses for it, but those are the ones I have tried.
 
You’ll need:

  • Tinned, chopped tomatoes
  • Salt
  • Pepper
  • Tabasco sauce
  • Worcestershire sauce
  • Lemon and/or lime juice

 
Empty a can of tomatoes into a bowl, add salt, pepper, tabasco, worcestershire sauce and lemon and/or lime juice to taste. Leave in the fridge for half an hour before serving.
 
I have played around with adding other tastes as well, most notably basil.