Wonders from our little kitchen

Panda and Trampe sharing their recipes with the world

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.


Tomato chicken February 16, 2010

Filed under: Chicken,Meat,Trampe — Aleksander Nordgarden-Rødner @ 7:41 pm
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I absolutely love chicken (although my girlfriend assures me she loves chicken more than I do. So be it). I came up with this twist one day, planning what to make my girfriend and I for dinner. Here’s the recipe:

  • Raw chicken breast
  • Tinned tomatoes (with basil and oregano if available)
  • Mushrooms
  • Garlic
  • Onion
  • Beer
  • Worcestershire sauce
  • Tabasco sauce

Start by rinsing and roughly dicing the chicken. Fry it off in a pan, with some salt and olive oil. Put the chicken in a casserole, and add the tomatoes (roughly one tin per breast). Slice the mushroom, and fry it in the pan, with some salt and olive oil. Add this to the tomatoes and chicken. Slice the garlic and fry in a pan, with some salt and olive oil. Add this to the mix, deglace the frying pan with beer, and pour into the mix. Put the casserole on the stove in place of the frying pan.
Bring the mix to the boil, adding some Worcestershire and tabasco sauce and quite a bit of beer. Bring to a simmer, and season with salt and pepper.
Serve with rice, salad and nacho chips.


Second day stew

Filed under: Meat,Stew,Trampe — Aleksander Nordgarden-Rødner @ 7:38 pm
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This recipe hinges on having left-overs from a roasted leg of lamb. This is all about using whatever you have lying around the fridge and pantry…
What you will need is:

  • Left-over leg of lamb
  • Onion
  • Red wine
  • Sage
  • Rosemary
  • Garlic
  • Olive oil

This is the base, but you’ll want to add some vegetables, for example:

  • Mushroom
  • Tomato
  • Bell pepper
  • Carrot
  • Shallot onions

The list goes on and on, but you get the general idea. Start by removing the meat from the bone, and dicing it roughly. Then chop a few shallots, red onions or normal onions and a few cloves of garlic. Toss them in a casserole with some salt, pepper and olive oil, and heat it. Once the onions are shiny, add a little red wine, and bring the mix to boiling point. Add the meat and other vegetables, and more wine.
A note on using wine in this dish: Frankly, the more wine the better, but a couple of glasses shoould be the minimum. If you need more moisture and don’t want to use wine, use thin vegetable or meat stock.
Boil until the dish is still moist, but not swimming. Turn the plate down low, and leave to simmer for as long as you can comfortably wait. If you want it to be a bit more sauce-ish, dissolve some flour in hot water, and add to the mix. Serve with roasted potatoes, salad and some of the red wine that you didn’t put into the dish.


Roasted leg of lamb

Filed under: Meat,Trampe — Aleksander Nordgarden-Rødner @ 7:33 pm
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Making a roasted leg of lamb seems to be one of the major feats of cooking, which strikes me as odd, especially when considering that this is something that has been done for ages and ages upon ages. Even so, it’s held as a sort of pinnacle of cookery. Truth be told, it’s not very difficult, but for some reason people confuse time-consuming cooking with complicated cooking. Here’s my recipe, inspired by many different people.
Let’s start with the ingredients:

  • Leg of lamb (sort of, kind of, essential to the entire exercise) (estimate roughly 450 grams per person)
  • Sage (dried or fresh)
  • Rosemary (see Sage)
  • Thyme (see Sage)
  • Garlic
  • Salt
  • Pepper
  • Olive oil
  • Lemon juice

At this point, you’re probably thinking that it can’t all be done that simply, now can it? Well, frankly it both is, and isn’t. The secret is mashing up the herbs with salt and pepper (roughly equal parts) with a pestle and mortar, and then mix in olive oil until you have a sort of paste. But I am getting ahead of myself here, let’s back up…
Firstly, you’ll want a leg of lamb, with bone. Once the leg is thawed, washed, rinced and dried, you’ll want to peel the garlic, and cut the cloves in two or more pieces, depending on size. Then you’ll want to cut small pockets into the leg, into which you add a piece of garlic. Once this is done, go to work with the other herbs.
Mash the dried herbs up for a while with your pestle and mortar. Add the fresh ones, as well as a clove or four of garlic. Mash this up for a while longer, and add a good portion of olive oil, and mash some more. This should produce a thickish paste. Take your leg of lamb, now plied with garlic, and put onto some aluminum foil (enough to cover the leg entirely).
Pour your paste over the leg of lamb, and rub it in, as if giving your leg of lamb a massage. Come to think of it, give your leg of lamb a massage. Once the paste has been rubbed in, pour over a little lemon juice, and rub that in as well. Make sure the entire leg is covered, both in the herb and oil paste, and in the lemon juice.
Skewer the leg with a cooking thermometer, and wrap it up in the aluminum foil. Put the leg of lamb in a roasting pan, and put it into the oven at 175-200° centigrade/347-392° fahrenheit, and leave until the internal temperature hits 65° centigrade/149° fahrenheit. Take it out of the oven, and leave it to rest for roughly 20 minutes before carving it.
A note on inserting the thermometer: It is very important that the thermometer does not hit bone, as this will give false readings. If you feel bone, pull it out, and reinsert.
Serve the leg of lamb with roasted potatoes, salad, sauce and red wine. Enjoy!


Pasta with meatballs

Filed under: Meat,Pasta,Trampe — Aleksander Nordgarden-Rødner @ 7:22 pm
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I love pasta. Be it straight up with some good butter, salt and other herbs, a nice alfredo sauce or whatever, I simply love pasta. This dish was something I came up with when making a quick dinner for my girlfriend and I. I say quick, and it is, really. The only really time-consuming task is making the meatballs. Here’s what you’ll need:
You’ll need

  • Pasta (I usually use penne, fusilli, gnocchi or some other kind of short pasta for this, but anything goes, really)
  • Tinned, chopped tomatoes
  • Meatballs

For the meatballs, see the recipe for meatballs. For this dish, I usually go beyond the basic recipe, adding corn, pepper and an egg or two and some plain flour. Boil the pasta, adding salt to the water. (I also like adding dried or fresh basil, which gives off a slight fragrance and taste.) Drain the pasta, and add chopped tomatoes, as much as you’d like. I usually use tomatoes chopped together with basil and oregano, which is very nice with this dish. Add the meatballs, and mix everything together. Deglace the frying pan with beer, and drain it onto the pasta and meatballs.



Filed under: Fish,Trampe — Aleksander Nordgarden-Rødner @ 7:09 pm
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I happen to love meatballs. They work with a lot of things, and are really simple to make. Here’s my take on them.
I vary the recipe a little from time to time, the basic recipe is very simple:

  • Ground beef
  • Seasoning

I use barbecue spice for seasoning. I simply knead the ground beef until it’s come together, and then I start making balls, rolling them in my hands to make them all rounded and nice. I fry them in a pan with olive oil until they start to get the deep dark color I like. I usually fry them under a lid, which keeps them from going dry. I also tend to deglace the pan, either with beer or with water, depending on how I serve the meatballs.
The variations I have entail adding one or more of the following, and adding an egg, and at times a bit of plain flour, to bind it all:

  • Sweet pepper
  • Corn
  • Onion

Con-sized dinner sauce

Filed under: Meat,Sauce,Stew,Trampe — Aleksander Nordgarden-Rødner @ 6:43 pm
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When feeding many people it is imperative that the food is both tasty and easy to make. One way to do this is to use preprocessed foods, but a better way is to use tinned vegetables, minced meat and some fresh vegetables. This recipe will feed roughly 15 people, and is easily scaleable.
The ingredients:

  • 3.5Kg mince meat
  • 2Kg chopped, tinned tomatoes (with basil if available)
  • 1 garlic, beaten to a pulp
  • 6 or 7 largeish carrots
  • 2-3 red onions
  • 350 grams (ish) of carrot
  • 1 can of coke
  • Ketchup
  • Salt
  • Pepper
  • Other spices if wanted

If you wish to, you could fry off the onion and garlic in a bit of oil, but this is not strictly necessary. If you don’t, just add the garlic, onion and mince meat into a large pot (preferably cast iron, but what you’ve got is good enough.), and start up the heat. You’ll not need to fry off the mince meat either, but once more, do so if you want to. Once the meat starts heating up, use a spatula or something like it to divide the meat. Then, add the can of coke, the tomatoes, carrots and sweet corn.
A word about seasoning large dishes: Forget what you think you know about seasoning food for four or so people. The scale is simply so different, you can’t imagine it. When that is said, seson carefully the first couple of times, and take your time. What is important is to taste before you season, then let it simmer, and then taste before seasoning again.
Now it is time to season the dish a little, add salt and pepper, and whatever other spice you want (suggestions include cumin, basil, oregano, chili and cayenne pepper). Some ketchup will add a bit of roundness to the dish, but is not strictly necessary. Bring to the boil, and then leave the dish to simmer for a long, long, long time. Really. The longer the better. The very minimum is 20 minutes, but my best results have been achieved when the dish was left for four hours.
A word on using coke in meat and tomato dishes: A can of coke will add a hint of sweetness to the dish, and take the edge off the tomatoes. When left to simmer for a while, the result will be a deeper and broader range of tastes, and will add goodness to the dish.
Once it is done, serve it with rice, salad and some bread. Enjoy!