Again for this dish, Rudolph van Veen has inspired me to make this, although I'm not the greatest fan of veggies, it was delicious.
Shopping list:
500 g gnocchi
2 red onions
3 cloves garlic
1 green, 1 yellow, 1 red pepper
1 courgette
125g chorizo
olive oil
2 tablespoons tomato paste
1 bunch fresh oregano (or fresh parsley)
100g manchego (Spanish cheese)
400 g of artichoke hearts (from a jar or tin)
Cook the gnocchi according to the preparation method on the package. (We use fresh gnocchi that needs to be fried in butter for a few minutes)Peel and slice the onions into wedges.
Peel and slice the garlic coarsely.
Halve the peppers lengthwise, remove seeds and cut the peppers into pieces.
Cut the courgette into cubes.
Remove the skin from the chorizo and cut the chorizo into cubes. (Don't eat it with the skin!)
Heat a little oil in a frying pan and fry the onions, garlic, peppers and courgette about 4 minutes. Add the chorizo and cook for about 2 minutes. Add the tomato paste and cook for about 2 minutes.
Cut the oregano.
Cut the manchego into cubes.
Drain the artichoke hearts off. Cut the artichoke hearts.
Add the oregano, manchego and artichoke hearts to the frying pan and warm thoroughly.
Stir in the gnocchi through and season to taste with a little salt and freshly ground pepper.
If you have some fresh tomatoes, just put them in as well.
A bold bottle of red wine goes perfectly with the dish.
Enjoy stories, recipes, cooking successes and disasters within a B&B run by an Anglo/Dutch couple with a young daughter in South-West France. The author is Franca, otherwise it will be mentioned.
Saturday, 20 September 2014
Thursday, 18 September 2014
Salmon filet with apricot mustard sauce with rice salad
Inspired by Dutch chef Rudolph van Veen I have prepared this dish yesterday. Easy and tasty!
For 4 persons:
Shopping list:
240 g canned apricots
1 tbsp white wine vinegar
1 tbsp mustard
40 ml extra virgin olive oil
450g salmon fillet
Rice Salad
300g white rice
2 little gems
1 lemon
200g peas (frozen or from the tin)
extra virgin olive oil
1 cup watercress (if not available, don't worry)
Rice
Cook the rice cooked according to the preparation method on the package.
Apricot-mustard salmon from the oven
Preheat the oven to 180 ° C.
Drain the apricots off. Mash in a high bowl apricots, white wine vinegar, olive oil and mustard in a blender smooth. Season with a little salt and freshly ground pepper.
Cut the salmon fillet into portions and place the salmon fillets in a greased baking dish. Pour the apricot marinade over the salmon and bake the salmon in the oven for about 12 minutes until tender.
Rice Salad
Remove the bottom of the and cut the into strips.
Peel the lemon and cut the lemon into pieces.
Mix in a large bowl of rice, little gem, cress, sliced lemon, peas and a dash of extra virgin olive oil. Transfer the salad to taste with a little salt and freshly ground pepper.
Serve
Divide the rice salad on plates and divide the apricot-mustard salmon over the rice salad.
For 4 persons:
Shopping list:
240 g canned apricots
1 tbsp white wine vinegar
1 tbsp mustard
40 ml extra virgin olive oil
450g salmon fillet
Rice Salad
300g white rice
2 little gems
1 lemon
200g peas (frozen or from the tin)
extra virgin olive oil
1 cup watercress (if not available, don't worry)
Rice
Cook the rice cooked according to the preparation method on the package.
Apricot-mustard salmon from the oven
Preheat the oven to 180 ° C.
Drain the apricots off. Mash in a high bowl apricots, white wine vinegar, olive oil and mustard in a blender smooth. Season with a little salt and freshly ground pepper.
Cut the salmon fillet into portions and place the salmon fillets in a greased baking dish. Pour the apricot marinade over the salmon and bake the salmon in the oven for about 12 minutes until tender.
Rice Salad
Remove the bottom of the and cut the into strips.
Peel the lemon and cut the lemon into pieces.
Mix in a large bowl of rice, little gem, cress, sliced lemon, peas and a dash of extra virgin olive oil. Transfer the salad to taste with a little salt and freshly ground pepper.
Serve
Divide the rice salad on plates and divide the apricot-mustard salmon over the rice salad.
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