Easy and smart, new cooking recipes published in the Chef’s Handyman food blog.
Christmas is on the way, so does the planning for the Christmas dinner. Easy and smart menus are highly appreciated by the amateur chefs in the kitchen. When the pre-work can be reduced then the host will have more time to spend with the guests.
Vegetarian menu, Chef’s Handyman recommends: Filled puff pastry cups with cherry tomatoes
To prepare mushrooms: Heat butter in frying pan. Chop onion and glaze it. Cut mushrooms in pieces. Add mushrooms and cook for 2-4 minutes in covered pan. Season the mushrooms with salt, black pepper and dried herbs. Chop parsley. Spread over the mushrooms. Add 1 cup of heavy cream. Simmer for some minutes on low heat.
Place cherry tomatoes in an oven proofed tin. Sprinkle with olive oil. Season the tomatoes with salt and black pepper. Preheat oven at 150°C or 300°F for 10-15 minutes. Turn off oven, add puff pastry cups.
Place puff pastry cups on a plate. Fill with mushrooms. Garnish with cherry tomatoes and parsley.
Shopping list for 4 serves:
Pastry: 8 small or 4 bigger puff pastry cups
Mushrooms: 400 g or 12-13 oz. chanterelles, 400 g or 12-13 oz. button mushrooms, 6 porcini
Dairy Products: 1 cup heavy cream
Spices: Salt, black pepper
Herbs: 1 bunch parsley, dried herbs
Vegetables, Fruits: 1 onion, 18 oz. cherry tomatoes
Oil: Olive oil
Chef’s Handyman: Fish menu, white fish with Pastis sauce
To make white fish, season the fish with salt and black pepper. Cut ginger root in slices. Add the slices and sweet marjoram on top of the fish. Wrap the fish in parchment paper. Cook in oven at 325°C or 160°C for 10-15 minutes.
To make sauce, chop onions, glaze in frying pan. Deglaze onions with Pastis. Add 1 cup of cream. Reduce sauce. Season the sauce to taste with salt and black pepper. Add one tbsp. of butter.
To make spinach, chop onions and glaze them in a huge pan. Add garlic. Reduce heat. Add spinach. Close pan. Simmer for 10 minutes, than quench with half cup of coconut milk. Season the spinach with salt and black pepper.
Un-wrap fish and place on preheated plates. Add spinach. Garnish with pomegranate seeds and lemon rind. Serve with Pastis sauce. As side dish, serve white ginger rice.
Shopping list for 4 persons:
Fish: 800 g or 26 oz. white fish from the lake of Zurich, (any white fish can be taken)
Fruits: 1 lemon, 1 pomegranate
Vegetables: 800 g or 25 oz. spinach, 1 onion
Dairy Products: 1 tbsp. butter
Asian Ingredients: 2.5 dl or 8 fl. oz. cream
Spices: 1 garlic, salt, black pepper, fresh ginger root
Oil: 5 tbsp. olive oil
Liquids: 1 dl or 0.5 cup Pastis liqueur
Outlook of the next blog entry in the Chef’s Handyman food blog: Filled veal roast.
Have a nice weekend your Chef’s Handyman team.
