tasty | Mye Smak

Spicy blåskjellgryte

(recipe in english below)

Jeg elsker den lokale fiskebutikken min! Det er umulig å gå ut derfra tomhendt, og jeg blir allltid inspirert, og litt klokere. Denne gangen ble det blåskjell og lyr. Jeg endte opp med å lage en blåskjell/fiskegryte med masse smak. Ved siden av serverte jeg nudler, men neste gang tror jeg jeg kommer til å gå for brød. Ingenting slår ferskt brød dyppet i rykende varm blåskjellkraft.

Oppskrift til ca 4-6 personer, avhengig om du serverer brød, nudler el til.

2 kg blåskjell, renset og sjekket (jeg legger alle skjellene i en bolle med vann. De som ikke lukker seg, eller er ødelagt, kaster jeg. De som ikke åpner seg etter de er kokt skal også kastes).

Sett blåskjellene til side så lenge.

ingefær, finhakket
1-2 chilli, finhakket
3-4 fedd hvitløk, finhakket
4-5 strimlede kaffir lime leaves, eller et par sitrongress, hakket
1-2 stangselleri, finhakket
1 gulrot, finhakket

Fres alt i kokosolje el. i et par minutter. Tilsett så:

1/2-3/4 dl soyasaus
1/2-1 ss thai fishsauce
1 boks kokosmelk
2 ss oystersauce

Kok opp og tilsett blåskjellene og evt fisk. La koke med lokket på i ca. 5-6 minutter, eller til skjellene har åpnet seg. Rist på gryten eller rør et par ganger. Rett før servering tilsettes:

1 plante koriander, finhakket

Spicy Mussels

2 kg mussels, cleaned and checked.

Set aside

ginger, chopped
1-2 chillies, chopped
3-4 cloves of garlic, chopped
4-5 kaffir lime leaves, sliced, or a couple lemongrass stalks, chopped
1-2 sticks of celery, chopped
1 carrot, chopped

Fry everything in coconut oil for a few minutes. Then add:

1/2 – 3/4 dl soy sauce
1/2 – 1 tbsp thai fish sauce
1 can of coconut milk
2 tbsp oyster sauce

When it reaches boiling point, add the mussels, and some fish if you feel like it. Let boil with the lid on for 5-6 minutes, or until the mussels are open. Shake the pan, or stir a couple of times. When done, add:

one big handfull of fresh coreander, chopped.

Enjoy!

Small spicy meatballs in a tasty tomato sauce

This makes a large portion of meatballs, but I always freeze half the quantity. The first half we had for dinner a few weeks ago, with pasta and lots of grated parmesan. Today, I didn’t feel like cooking, so I took the pre-made meatballs out of the freezer in the morning, and reheated them in the oven in the afternoon, mixing in big chunks of mozzarella and lots of basil leaves. I made an easy rucola salad- mixing it with lemon-scented olive oil and Maldon salt and pepper, and heated up some frozen baguettes. Easy, tasty, delicious!

Meatballs

1 kg minced meat
1 egg yolk
3 Tbsp breadcrumbs
1,5 tsp salt + pepper
1 tsp dried paprika
1/2 tsp chilli powder
1/2 tsp cumin seeds, ground in a pestle and mortar
chopped oregano, rosemary and thyme, or dried if you don’t have fresh.

Mix all the ingredients, then mix in the meat. Make small meatballs with wet fingers, then brown them all over in a frying pan with olive oil (a few at the time). When browned, put in the pre-cooked tomato sauce and cook until ready.

Tomato sauce

1 clove of garlic, gently fried in olive oil
about 1 kg tomato passata, or whole cherry tomatoes from a box or tin, organic if possible
a pinch of chilli
salt and pepper
a pinch of sugar
a couple of teaspoons of balsamic vinagre
some organic vegetable stock, I use the one from Renee Voltair

Let all the ingredients boil carefully with a lid on for an hour or so (you might need to add a bit of water so it doesn’t dry out). Then add:

fresh oregano
fresh basil
a swirl of good olive oil

Taste the tomato sauce and check for seasoning.

Add the meatballs.

Serve with rice, pasta, potato wedges, as tapas or in a baguette.

Mye Smak

Grønn Gastronomi

Stikkordarkiv: tasty

Spicy blåskjell