Category: Starters

NYE 2012: starter II

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IMG_2675The second starter on New Year’s Eve, was also a seafood dish. Nice big scallops fried on high heat with a truffled celeriac puré, apple caramel and crispy apple. Sooo good!

The recipe is courtesy of Daniel Clifford, and I found it in an Electrolux folder I picked up at the Taste of Christmas fair.

Pan-fried scallops with truffled celeriac puré and apple caramel, serves 9

Adapted from Daniel Clifford’s recipe.

The scallops are best cooked really quickly on high heat. Treat it them as a steak. You want the maillard effect or the surface to caramelize, but they shouldn’t be cooked all the way through, nicer with a slight wobble in the middle. If overcooked they are often rubbery.

The celeriac puré can be made in advanced and reheated when serving., just like the apple caramel. The apple sticks can be cut ahead of time too; just make sure you cover them with lemon juice and place them in an airtight container to prevent discolouring.

18 large scallops, side muscles removed

butter for frying

salt, pepper

1 lemon, the juice

Celeriac ipuré:

700 g peeled celeriac cut into pieces

milk and water

300 ml double cream

truffle oil

Apple caramel:

1 litre freshly pressed apple juice 

Garnish:

1 green apple, cut into matchsticks

truffle oil

Place the celeriac in a sauceoan and cover with half milk half water. Add salt. Bring to the boil and cook on medium heat until tender. Drain. Bring the cream to the boil in a seperate saucepan. Mix celeriac and cream to a puré. Add lemon juice and truffle oil to your liking. Season. 

Pour the apple juice in a saucepan and let it reduce on high heat until 1/3 of the liquid is left. Or reduce further until you have a thicker liquid. 

Heat up a frying pan on high heat. Add butter. Dry the scallops on a towel to remove liquid so they can brown easier. Season well and fry for 1-2 minutes on each side, only turning them over once. Place on a plate to rest. Squeeze with lemon juice.

Plate; first the puré, then the scallops on top (2 per person). Spoon over the caramel and drizzle with truffle oil. Top with the apple matchsticks. 

NYE 2012 – starter I

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I cooked us four courses on New Year’s Eve so we could enjoy a long and nice dinner. It was all traditional Swedish with snaps and snaps songs, and we also had a few interludes to cheer Happy New Year in places further east than us, so more or less the whole of Russia were celebrating midnight at one point during our supper.

This first starter, a lovely prawn mousse, was great to start off with, as it can all be prepared ahead, kept cold and decorated a bit ahead of time as well.

The texture is not as mousse-y as a chocolate mousse, the cream is there more to combine the other ingredients and bring them together. I served this with some homemade Toast Melba, just to add some crunch, and it worked really well. But bread or perhaps a side salad with avocado would work well too.

The recipe is courtesy of fellow Swedish blogger Annika. I followed it promptly but changed the method slightly as I used vege gel instead of gelatin and that requires a different approach. I also doubled it, and that was enough for nine, and even ten, people.

Prawn mousse, serves 4

Adapted from Annika’s recipe.

200 ml créme fraiche

150 ml double cream

2 tbsp chopped dill

2 tbsp chopped chives

2 tbsp finely grated fresh horseradish

1 jar lumpfish caviar (60-80 g)

salt and pepper

1 tbsp lemon juice

700 gram frozen shelled Icelandic prawns, defrosted and peeled

1 bag vege gel

dill, chives and horseradish to garnish

Peel the prawns. Set aside 5-6 per portion or the prettiest prawns. Chop the rest and add to a bowl. In a saucepan, mix creme fraiche, cream and the vege gel powder. Turn on the heat and bring to the boil while stirring. Cook for about 5 minutes as it thickens. Leave to cool for a few minutes.

Chop the herbs and add to the chopped prawns. Also add the horseradish, caviar and lemon juice. Mix it together. Add in the cream mixture and mix well. Season. Pour the mixture into 4 glasses or serving bowls. Place in fridge for at least two hours to set and cool. Decorate with the prawns, dill, chives and horseradish. (I added a lemon slice as well).

Smooth chicken liver mousse with red wine and thyme

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I had a little gathering on the first Sunday of Advent treating my friends to some traditional Swedish Christmas treats as well as some other things. We started off with this heavenly smooth chicken liver mousse served with crispy crostinis. It went down really well and I am very pleased with the flavour combination of liver, red wine and thyme.

Even if you are not a serious charcuterie or offal fan, a chicken liver mousse is always a good place to start. Chicken liver is very mild in flavour compared to calf’s or lamb’s liver. And the other ingredients in this mousse don’t really enhance the liver flavour; it mere complements it.

To make the crostinis, all you need is a day-old baguette and some oil. Slice the baguette in 5 mm thick slices slightly on the diagonal and place on a baking tray. Drizzle with a nice olive or rapeseed oil, place in 200C oven until crisp and golden brown; it takes about 15 minutes.

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Chicken liver mousse with red wine and thyme, 1 batch

1/2 onion, finely chopped

2 cloves garlic, grated

1 tbsp oil for frying

450 g chicken livers (about 350 g once tubes/tendons removed), roughly chopped

1tbsp butter + 1 tbsp butter

50 ml red wine

1 anchovy

1/2 tsk dried thyme

salt and pepper

65 ml double cream

Fry the onions in the oil on low heat until translucent, add the garlic and fry for another minute.

Turn the heat up and add 1 tbsp butter and the liver. Fry until the liver pieces are cooked all the way around but pink in the middle. Add the anchovy (whole), more butter, red wine and thyme. Fry while stirring until half the liquid has evaporated. Add salt and pepper. 

Remove from heat and pour into a food processor. Add the cream and mix until as smooth as possible. Season to taste with salt, pepper and maybe a pinch of sugar. Pour the mixture through a fine sieve, into the serving container. The mixture is a  bit liquid at this stage but it will set in the fridge. Refridgerate for several hours (about 4-5) for the mousse to set and the flavours to develop. 

Avocado mousse and chilli prawns

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Isn’t it funny how ones view of vegetables change over the years? As a child you think of different ways to avoid them, especially at school where the green vegetables more looked yellow and not very appetizing, and even at home, I tried to avoid the peas.

Then during the teenage years you realise, that all those healthy things you battled with your parents over are actually really nice. You might still avoid the peas, but the broccoli, root vegetables and salad companions you really like. Like avocado. Probably still my favourite vegetable. I mean, you can eat it as it is with only some salt. You can have it in salads. You can make guacemole (oh hello!).

Or you can make this simple yet wonderful starter. When I made it for my flatmates and visiting best friend the other day they seemed very impressed, which is nice, but it is rather simple to make. But you do need a trusty food processor or a really good stick blender.

I love things I can prepare in advance, unfortunately this is not one of them, but it is a swift operation getting it done, so I don’t mind.

To follow this starter we had the wonderful lavender chicken with roasted potato slices, a reduced jus from the cooking juices and green beans. That went down very well too!

Avocado mousse with chilli prawns, serves 4

150-200 g raw tiger prawns

1 tbsp neutral oil

2 tsp chilli flakes

some lime zest

salt & pepper

The mousse:

2 ripe avocados

100 ml creme fraiche

3 tbsp olive oil

1 lime, juice and zest 

5-6 drops Tabasco

1/2 tsp Worchestershire sauce

salt & pepper

Decoration:

limeslices cut into quarters

crushed rose pepper corns

chopped parsley

Marinate the prawns in a bowl while you make the mousse. Cut the avos in half, remove the stone and scoop out the flesh with a spoon. Mix the avo flesh until smooth in a food processor. Add the creme fraiche and olive oil and incorporate. Season to taste with lime, Tabasco, Worchestershire sauce, salt and pepper. 

Fry the prawns in a hot frying pan until pink on both sides. Pipe the mousse onto the plates, add the prawns and decorate. Serve with crusty bread. 

Mackerel tartare

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I like to plan. A lot. Especially meals. And because I plan ahead, it is easy to prepare in advance too, having more time with your guests when you have them over for supper.

Last week when my fish loving friend Jenny came for supper I made us a mackerel tartare as a starter. Since we both like fish I made big portions, but you can easily use the recipe below for four as a starter as well.

Mackerel tartare, serves 2-4

Step 1:

6 medium mackerel fillets, about 250 g

almost 1 tbsp salt

1/2 tbsp caster sugar

a few sprigs dill

Step 2:

2 tsp dijon mustard

juice from 1/2 lemon

olive oil

salt, pepper

Start 1-2 days ahead. Place the fish (skin removed) in a tupperware or dish with sides. Clap the salt and sugar into the fish and put the dill on it. Cover with clingfilm clinging to the fish and add some pressure with your hand. Refrigerate for at least 24 hrs. 

Take out the fish and remove the water. Finely chop it and mix with mustard, lemon juice, oil and seasoning in a bowl. Add more dill if needed. 

Shape into 2-4 ‘burgers’ and plate. Serve with a cold sauce (creme fraiche, dijon, lemon juice, salt and pepper) and rocket. 

Salmon with pea mousse and crayfish tails

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The starter at my birthday party back home was a recipe courtesy of Jason Atherton. It’s from his wonderful cookbook Gourmet Food for a Fiver. I really enjoyed the dish, but it was lacking a little bit of ‘oomph’ so don’t be surprised if you see a new spin on this dish here soon.

Although it is a British chef’s recipe the dish seems quite Scandinavian, and I made sure to use the best salmon availble. It is a fresh and summery dish and it feels very light.

Salmon with pea mousse and crayfis tails, serves 4

Adapted from Jason Atherton’s recipe.

260 g skinless salmon fillets, cut into 4 portions

600 vegetable oil

salt

80 g good-quality crayfish tails in brine, draines

1/2 cucumber

Pea mousse:

1 lef gelatine

1/2 tsp caster sugar, plus a pinch or two

300 g frozen peas

75 ml double cream, lightly whipped

1/2 tsp lemon juice

Garnish:

handful of watercress sprigs or pea shoots (I used maché)

olive oil to drizzle

Heat up the vegetable oil in a wide heavy-based pan and place over a very low heat until it registets 55C on a frying thermometer. Lower the salmon fillets into the oil and poach them gently at this temperature for 6-8 minutes, adjusting the heat to keep it at 55C as necessary. With a slotted spoon, carefully remove the salmon fillets and drain them on kitchen paper. Transfer to a plate, cover and refrigerate.

Soften the gelatine by soaking in cold water to cover. Meanwhile, bring a pan of salted water to the boil, with a pinch of sugar added. Have ready a bowl of iced water. Add the peas to the oan, bring back to the boil and blanch for 1-2 minutes. Drain, reserving 80 ml of the liquid, and immediately plunge the peas into the iced water to refresh.

Squeeze the gelatine to remove excess water, then dissolve in the reserved hot cooking liquid. Drain the cooled peas and tip into a blender. Add the dissolved gelatine and blend to a smooth purée. Pass through a fine sieve into a bowl, pressing the pulp to extract all of the juice; you should have about 200 ml.

Using a rubber spatula, fold the whipped cream, sugar and lemon juice into the pea purée. Season with salt and add a little more sugar to taste, if needed. Chill to set.

Just before serving, rinse the crayfish tails and pat dray. Peel the cucumber, halve lengthways and dessed, then cut into batons (I peeled it and used a potato peeler to peel long thin strips).

Take the salmon out of the fridge 15 minutes before serving to bring to room temperature. Plate.

Asparagus with aioli and parma ham crisp

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I adore asparagus, and would never grow tired of eating it. But I do find it more interesting served as a starter than as an accopaniment to meat or fish.

The latest starter is this simple dish with cooked but crunchy asparagus, homemade aioli and parma ham crisps. Quick, easy and delicious.

Asparagus with aioli and parma ham crisp, serves 2

6-8 asparagus spears, tough ends removed

2 slices parma ham

blackpepper

Aioli:

1 egg yolk, at room temperature

150 ml neutral oil, I used sunflowe

1/2 lemon, the juice

salt, pepper

1 garlic clove, pressed

Preheat the oven to 225C. Place the parma ham slices on a wire rack or on a baking tray. Let it crisp up in the oven for 3-5 minutes. Leave to cool.

Beat the egg yolk in a bowl and add the oil drip by drip and eventually a thin stream. Season to taste with lemon juice. Add the garlic and season with salt and pepper.

Bring water to boil in a large pan. Add the asparagus and bring to the boil again. Cook for a minute then drain.

Smear a dollop of aioli on each plate. Place the asparagus next to it. Cut the parma ham crisps in half and arrange on top of the asparagus. Add some freshly ground black pepper and serve.

Globe artichoke – the perfect nibble?

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Sometimes I really admire the ability the Mediterranean countries have to dress up vegetables in the most simplest way and make it taste delicious.

When Maria & Daniel were here in April we had artichokes the simple French way and it was both good fun to pick it apart and fabulous to eat. I served it with melted butter, wild garlic mayo and baguette. Amazing!

Whole artichoke

Depending on the size, use approx 1/2 artichoke per person as a nibble/small starter.

Trim the leaves with scissors all around the artichoke and rub with lemon over the cuts so they won’t go brown. Place the artichoke in salted boiling water and cook until soft (20-45 minutes depending on size). Start to eat it by picking the leaves from the bottom and up, outside and in. Dip in butter or mayo and scrape off the ‘meaty’ part with your teeth. Once the leaves are picked the heart remains. Trim away all the fluff and cut it up, serve with a knife and fork.

Roasted baby aubergine with pesto and mozzarella

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A little while ago when I had invited Jess and Laura over for dinner, I was not my usual organised self. I was battling a cold and only had the energy to clean the flat and prepare dessert the day before, and figured I could buy the rest at lunch time the same day and prepare it before my guests arrived.

That day I was particularly busy at work and didn’t have time to go to a nice supermarket. Instead I rushed in to the closest Tesco Express and was devestated when I realised they didn’t even have spinach in the shop, and I had re-plan the whole menu then and there.

But it turned out well. As my starter I served serrano rolls with lemon crème (but made with prosciutto instead) and roasted baby aubergines with pesto and mozzarella, served with crusty bread.

Even though this is more to throw ingredients together than actual cooking it was a nice dish, perfect for barbecues or summery buffets.

Roasted baby aubergine with pesto and mozzarella, serves 3

4-5 baby aubergines

1 jar fresh pesto (or homemade)

1 ball buffalo mozzarella

mild olive oil

salt, black pepper

Wash the aubergines and cut in half lenghtways. Place skin-side down in a roasting tray and brush the flesh with olive oil. Bake for 20  minutes in 200C oven. Remove from oven and spread a tsp of pesto on each half. Top with chunks of mozzarella. Season and bake for another 5-10 minutes or until the cheese is golden brown.

Ricotta stuffed mushrooms with persillade, parmesan and lemon

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Just like the French I really enjoy a meal with two or three courses. Not because I always want to indulge but because eating the food in batches is good for me (anf my tummy). If I am really really hungry (starving) I am not a pleasant person to be around, and when food is then put in front of me I can’t control myself, my inner cave woman takes over and inhales the food, which most often than not gives me a tummy ache. Not ideal and yet I do this over and over… So the best way for me to eat is to break up the meal in courses so I can’t inhale so much food at one single time.

Also I love starters and finger food and see this argument as a good excuse…

Anyway – stuffed mushrooms are great, and I have a few different recipes on the blog already, but I still had to give you this recipe, because it turned out really well. There is enough lemon in the ricotta to feel fresh and zesty but not so much that it overpowers the parsley and garlic, instead the flavours just marry together. Serve as a starter with some rocket, balsamic vinegar and nice bread or as little rustic canapées.

Ricotta stuffed mushrooms with persillade, parmesan and lemon, serves 3

250 g chestnut mushrooms

150 g ricotta

100 ml grated parmesan

zest from 1/2 lemon

3-4 tsp persillade

salt, white pepper

melted butter for brushing

Rinse the mushrooms and remove the stalks. Brush all around with melted butter and place hollow side up in an oven tray.

Mix ricotta, parmesan, lemon zest, persillade, salt and pepper in a bowl and stuff the mushrooms with the mixture. Bake in 200C for about 20 minutes. Serve warm.