With our new portion-sized cast iron ramekins we have had the possibility to explore some new ways of presenting as well as cooking our food. Nothing too surprising or ground-breaking (yet) but well some additional inspiration.
The last week we bought some pork loin which we thought would be nice to make pulled pork with. We have done it before, but every time one revisits a dish some new factor is added. One gets a different feel for which spices should be included. The ratio meat to sauce changes somewhat or one alters the oven temperature and time slightly. So, it is always interesting to see how the new dish turns out.
This time we used tomato sauce and garlic as the base together with the loin of pork. The spices were black pepper, cummin, ginger, cinnamon and cayenne pepper. The whole thing was mixed into the Schlemmertopf and cooked in the oven for almost four hours. Unfortunately on a slightly low temperature for the meat to really fall apart, but the taste could not have been better!
As a side for the pulled pork we made sticks of carrots and parsnips that we roasted in the oven along-side with sweet mini peppers that we stuffed with matured feta cheese.
Since we figured that the carrots and parsnips needed to be in the oven longer than the peppers and on a higher temperature than the pulled pork we took out the Schlemmertopf with the pulled pork and let it rest whilst the vegetables we roasted on the higher temperature. With 15 minutes left before serving we put the peppers in as well. The peppers were placed in our new portion-sized ramekins which as a really nice way of serving them in the end, since they kept the heat nicely when serving.
Whilst waiting for the vegetables to finish in the oven we pulled the pork apart. And then we put it all together and enjoyed a really nice dinner with a glass of red wine to go with the food. The spicing of the pulled pork turned out really, really well. The cinnamon and ginger together with almost too much cayenne pepper made a perfect combination.
Below follows a delicious recipe for a Persian inspired chicken stew. We had it with some “carrot rice” and a really nice green kale salad consisting of kale, lemon, lemon juice and finely chopped red onion. A good, sourish complement to the warm chicken stew.
A chicken stew with roasted nuts in and crunchy fresh pomegranate seeds on top. I was fortunate enough to have cinnamon roasted nuts waiting in the fridge, so I just used them instead of roasting new ones for the stew!
Chicken stew w. nuts
Chicken on the bone, 1-2 kg
2 onions, chopped
2 dl nuts, roasted and chopped
Salt & pepper
Bone broth + water
Dry roast the nuts in a frying pan or in the oven.
Heat a pot with butter, lard or coconut oil and gently brown the chicken.
Put the chicken aside and sauté the chopped onion until soft.
Put the chicken back in the pot and cover with bone broth + water.
Add all the spices and nuts and let it boil gently for about 30 minutes.
Place the pot in the Wonderbag for a couple of hours, or on the stovetop until the chicken meat fall off the bones.
Don’t forget to top the meal with pomegranate seeds!
Two weeks ago we stumbled over a wonderful recipe of a really tasty paste of turmeric, something that they call golden milk. It is basically a mixture of a number of spices that one mix in water reduce to a paste. This paste is then dissolved in coconut milk (or coconut cream+water) to create a close to perfect hot cup for the evening. Curcumin in turmeric is really healthy, but unless you are completely into asian foods with curry etc. it is kind of hard to eat any substantial amounts of it. However, this golden milk is a perfect way!
For the paste:
0,5 dl turmeric
2 dl water
2 tsp black pepper (ground), to block the degeneration of the curcumin in the body and maximise the amount we can have use of.
Blend the ingredients in a sauce pan and bring to a boil, whilst stirring. Let boil until it has turned into a nice paste-like texture.
Add spices for flavour. We have yet to try something outside the basic recipe, because it is just that good(!).
2 tsp cinnamon
2 tsp cardamom
1 tsp vanilla powder
4 tbls coconut oil (which helps with the absorption of the curcumin)
Place in a glass jar and store in the fridge for up to two weeks.
We can’t get enough of it! About at three each afternoon both of us start to have cravings for our evening cup of golden milk, so there is definitely something good with it! Goes perfect with a bowl of dessicated coconut that you dry roast in a pan and mix with virgin coconut oil as well.
Hope you enjoy it as much as we have! It should also seriously help the immune system cope with all the winter and spring flues/sicknesses that seem to be everywhere.
We have begun to buy a whole cow’s heart every now and then that we share with the cats. It’s between 2-4 kg and the tallow works well as cooking fat after rendering it while the meaty part is very delicious to eat!
This was a nice and quickly made weekday dinner. Cut “fillets” of the heart was gently fried in the cast iron pan with only pepper and salt. No need for more seasoning at flavour rich meat like that.
Together with the heart we had oven-roasted brussel sprouts, which in our opinion is one of the most yummy thing there is! It was also time for the nice carbon steel pan to cook shredded white cabbage with some dried chili flakes and dried basil.
Together with some fresh greens and a click of butter on top it became a really nice meal!
A heavy piece of gammon in the middle of January? Probably more common as Christmas ham. But if you don’t want to spend unnecessary money, it’s a really bad idea to buy this before Christmas when it is very expensive. As soon as Christmas is over, it’s possible to get them almost for free!
This one of almost 4 kg(!) we managed to get for 1/7 of the original price. There is nothing wrong with the meat, we still only buy meat that is certified organic.
The first pieces of the cooked ham we had together with a red cabbage salad with olive oil, apple cider vinegar, some apple and mustard and oven roasted carrots with a large click of butter on top.
It’s very simple to cook the ham. We used the Schlemmertopf to make sure it wouldn’t become dry and had it in the oven at 175°C until a inner temperature of 75°C.
The normal thing to do is to remove the skin/fat layer from the top before serving but that is so ridiculous and makes me angry. It shouldn’t be thrown away because it contains essential fatty acids and especially collagen, which is very healthy to us!
We surely need to enjoy this piece of gammon for some time. It is slightly different to the uncured meat we usually have since it is salted and also have some sugar and preservatives added. Just a very small amount though, which probably won’t affect us.
The funny thing is that we couldn’t resist to buy another one the day after, pre-cooked though, for 1/14 of the original price. Gammonified!
For Christmas Cecilia got these nice cast iron forms from her work and we thought is was high time to try them out!
We chopped up a portion each of beets and placed in each of the two forms, seasoned with pepper and topped with coconut oil. We then placed them in the oven for 30 minutes at 200 °C.
After those thirty minutes we added pieces of leftover chicken and matured feta cheese. The forms then went back in the oven for another fifteen minutes.
This is the first time we tried this particular brand and type of matured feta cheese. It is matured to give it a more intense flavour with quite a lot more character than the usual brand of feta cheese that we tend to buy. Definitely not the last time we try that out!
We were really happy with the final result. A simple meal, but with the matured feta cheese and the cast iron forms it kind of made it feel like a restaurant dish anyways. I guess it all comes down to the ingredients and that this feta cheese definitely was something extra!
The cast iron pans/form was really useful as well and a nice different way of serving. The really nice thing about them is that it is possible to use them both on the stove as well as in the oven, unlike many other ceramic oven ramekins. So, you will probably see more of them in the future.
Recently we have had chicken quite often and that together with the wild duck that we had almost makes it feel like we have bird every week now. That is not strictly true, but we have definitely had chicken a lot more the past month than during the rest of the autumn. Here comes another take on whole grilled chicken.
We glazed the chicken in Dijon mustard and seasoned with oregano, black pepper and fresh ginger. And into the oven roasting at 170 °C for two and a half-three hours.
To go with the mustard glazed chicken we steamed carrots and celeriac and served with a small green salad with pomegranate seeds.
When cooking a whole chicken we tend to go for the chicken legs for the first meal. They are just the best ratio of skin to meat and often much more tender than many of the other parts. All in all we were really happy with the mustard glazing as well as the seasoning. Definitely not the last time we use mustard and chicken in the same dish!