dinner inspo – My Whisk and I

Roasted Hake with Onions

June 15, 2024by Karen ClaassenLeave a Comment

This recipe is my adaptation to make it easier/quicker/simpler to make Ottolenghi’s Roasted hake with fenugreek onions. The original recipe can be found in his book OTK on page 191.

5ml fennel seeds
5ml mustard seeds
10ml ground cumin
5ml ground turmeric
60ml + 45ml olive oil
40g + 40g + 20g butter, cubed
6 large onions, peeled and sliced
5ml salt
1 green chilli, finely chopped
5ml + 2,5ml sugar
12 hake medallions, unfrozen and dried on kitchen paper
10ml lemon juice
3 lemons cut into wedges

Mix the fennel, mustard, cumin and turmeric together in a small bowl.
Spoon 5ml of this spice mixture out into another small bowl and set both bowls aside.
Place a large pan over medium-high heat and add 60ml olive oil and 40g butter to it.
Wait for the butter to melt before adding the onions and salt.
Turn the heat down and cook for 20 minutes, stirring every now and then.
Add the chopped green chilli and cook for another 2-3 minutes.
Add the 5ml sugar and the spice mix, stir for 30 seconds and remove it from the heat. Set aside.
Preheat your oven to 200℃.
Add the 45ml olive oil, 40g butter, 2,5ml sugar, 5ml spice mix and a pinch of salt to a 24cm x 24cm ceramic dish and mix together in the dish so that it covers the bottom.
Pack the fish tightly into the dish and season with salt and pepper.
Spoon the onion mixture over the fish medallions in an even layer and dot the surface with small pieces of the 20g butter.
Place in the oven and roast for 25 minutes.
Drizzle 10ml lemon juice over the fish and serve with the lemon wedges on the side.

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Rocket/Aragula Salad

June 12, 2024June 11, 2024by Karen ClaassenLeave a Comment

Dressing:
30ml olive oil
30ml lemon juice
1 clove of garlic, minced
2,5ml salt
1,2ml black pepper

120g rocket/aragula leaves
Parmesan cheese shavings
balsamic vinegar reduction

Add all of the ingredients for the dressing to a small bowl and whisk together. Put aside.
Place the rocket leaves in a salad bowl and add parmesan shavings by pulling a vegetable peeler over the surface of parmesan cheese.
Drizzle the dressing over the salad, mix together and arrange on a serving platter.
Drizzle some balsamic vinegar reduction over and serve.

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Roasted Pumpkin Stew

May 28, 2024May 21, 2024by Karen ClaassenLeave a Comment

30ml vegetable oil
1 onion, chopped
3 cloves of garlic, minced
15ml sugar
5ml ground cinnamon
10ml salt
1kg beef chuck, cut into 3cm pieces
1 x 385g tin of chopped tomatoes
250ml beef stock
1 small pumpkin, 500g cubed and the rest cut into wedges
15ml cornflour
1 x tin coconut milk

Preheat your oven to 180℃ and line a roasting tin with baking paper.
Place large saucepan over medium-high heat, add the vegetable oil and onion and cook until the onion is soft.
Add the garlic and stir-fry for one minute.
Add the sugar, cinnamon and salt and stir through.
Now add the beef cubes, chopped tomatoes and beef stock and bring to a simmer. Gently cook the meat for 40 minutes, stirring occasionally.
Add the pumpkin wedges to the roasting tin and brush vegetable oil all over. Season with salt and pepper.
Roast the wedges for 15 minutes, flip them over and roast for another 15 minutes. Remove from the oven and keep warm.
Add the cubed pumpkin to the saucepan and simmer for another 20-30 minutes until beautifully soft.
Mix the cornflour with 45ml of the coconut milk and drizzle the mixture into the saucepan.
Pour in the rest of the coconut milk and simmer for another 5 minutes.
Serve the pumpkin stew on steamed rice with a wedge of roasted pumpkin on top.

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Porky Belly Cubes

May 26, 2024May 21, 2024by Karen ClaassenLeave a Comment

1 kg pork belly, skin removed and cut into 5cm cubes
2 cloves of garlic, minced
5ml red chilli flakes
60ml soy sauce
60ml apple cider vinegar
30ml brown sugar
15ml sesame oil
1,2ml salt
15ml sesame seeds
15ml chives, finely chopped

Add the garlic, chilli flakes, soy sauce, vinegar, brown sugar, sesame oil and salt to a large mixing bowl and whisk together.
Add the pork belly cubes, mix to coat and cover with plastic wrap. Refrigerate for an hour.
Preheat your oven to 190℃ and line an oven tray with baking paper.
Arrange the cubed meat on the prepared tray, spacing the meat evenly.
Bake in the oven for 30 minutes.
Turn each of the cubes over and place it back in the oven for another 30 minutes – do take cake not to burn the meat – place a sheet of aluminium foil over the baking tray if it is brown enough.
Remove the pork from the oven and sprinkle over the sesame seeds and chives.

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Cauliflower Three-Cheese

May 14, 2024April 30, 2024by Karen ClaassenLeave a Comment

1kg cauliflower florets (2 small heads)
45ml olive oil
60g butter
60ml flour
250ml milk
250ml cream
2,5ml salt
250ml + 125ml grated cheddar cheese
125ml + 125ml grated gruyère cheese
60ml + 60ml grated parmesan cheese

Preheat your oven to 200℃ and line a roasting tin with baking paper.
Spread the cauliflower florets out in the tin, drizzle with the olive oil and season with salt and pepper.
Roast in the oven for 20 minutes, remove and set aside.
Turn your oven down to 180℃.
Add the butter to a small saucepan set oven medium-high heat and allow it to melt.
Add the flour and stir to cook for 2-3 minutes.
Pour in the milk while whisking for at least one minute. Keep stirring until the sauce has thickened.
Turn off the heat and add the salt.
Add the 250ml cheddar, 125ml gruyère and 60ml parmesan a handful at a time and stir vigorously until melted before adding more cheese. Keep going until all the cheese has been incorporated.
Add the roasted cauliflower to the sauce and stir to coat.
Now pour the mixture into a 28cm x 21cm ceramic dish and scatter over the remaining 125ml cheddar, 125ml gruyère and 60ml parmesan.
Bake the cauliflower cheese in the oven for 30 minutes.
Serve as a side dish to any meat or as a comfort-bowl-of-goodness on its own.

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Sticky Pork Chops

May 12, 2024April 30, 2024by Karen ClaassenLeave a Comment

2 cloves of garlic, minced
60ml tomato sauce
45ml soy sauce
30ml sunflower oil
60ml sugar
10ml Worcestershire sauce
15ml apple cider vinegar
6 – 8 thick pork chops

Preheat your oven to 180℃ and line a roasting tin with baking paper.
Add the garlic, tomato sauce, soy, sunflower oil, sugar, Worcestershire sauce and vinegar to a small saucepan and place over a medium heat. Stir the sauce until the sugar has dissolved.
Turn the heat up and bring the mixture to a boil. Simmer until reduced to a very thick sauce, stirring occasionally. (This should take 10 minutes or so)
Remove the saucepan from the heat and set aside.
Lay the chops in the prepared roasting tin and season with salt and pepper on both sides.
Brush the chops with a generous amount of the sauce and bake in the oven for 15 minutes.
Flip the chops and brush with the remaining sauce.
Return the roasting tin to the oven and bake for a further 15 minutes.
Serve immediately.

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Crispy Potato Salad

May 11, 2024April 29, 2024by Karen ClaassenLeave a Comment

1kg baby potatoes
olive oil
salt and pepper
smoked paprika
half an English cucumber, sliced
1 small red onion, diced

Dressing:
60ml greek yogurt
30ml mayonnaise
5ml wholegrain mustard
15ml lemon juice
10ml dill, chopped

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Fill a large saucepan with water and cook the potatoes until done.
Drain and cool slightly.
Crush the potato with the bottom of a glass by pressing down on it. It shouldn’t be thicker than 1cm once crushed.
Lay the potato on the prepared baking sheet and drizzle some olive oil over. Season with salt, pepper and smoked paprika. Flip the potato over and repeat.
Bake in the oven until crispy – about 20 minutes or so.
Make the dressing by mixing all the ingredients together. Set aside.
Add the diced cucumber and onion to a serving platter and arrange the crispy potato on top. Mix lightly.
Drizzle the dressing over the salad and serve.

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Aubergine Frikadelle/”Meatballs”

March 12, 2024March 11, 2024by Karen ClaassenLeave a Comment

250ml uncooked lentils
1 onion, chopped
2 large aubergines, cut into small dice
4 cloves of garlic, minced
15ml chopped parsley
200g white bread (about 5 slices)
30g parmesan cheese, grated
10ml salt
2 x 400g tins chopped tomato
5ml salt
45ml sugar
30ml Worcestershire sauce
a handful of basil leaves, chopped

Cook the lentils according to packet instructions, drain and set aside to cool.
Preheat your oven to 200℃ and line a baking sheet with baking paper.
Place a saucepan on medium heat and add some olive oil to it.
Add the chopped onion and cook until soft.
Add the diced aubergine, a pinch of salt and another drizzle of olive and stir-fry until really soft.
Add the garlic and cook for another minute.
Take the mixture from the heat and allow to cool slightly.
Break the bread into chunks and add it to a food processor. Whizz to crumbs.
Remove 125ml of the crumbs and set aside. Pour the rest of the crumbs into a large mixing bowl.
Add the aubergine mixture, lentils, parmesan, parsley, salt and a few grindings of black pepper to the food processor and whizz to a paste.
Taste the mixture and adjust the seasoning.
Roll into 18-22 balls, place on the prepared baking sheet and drizzle with some olive oil.
Bake in the oven for 40 minutes until crisp.
Add the chopped tomato to a saucepan and add the salt, sugar and Worcestershire sauce.
Simmer until reduced – about 15 minutes.
Turn your oven onto the grill setting.
Pour the tomato sauce into an ovenproof dish, place the aubergine balls on top and sprinkle over the reserved bread crumbs.
Drizzle with olive oil and grill in the oven for 5 minutes.
Sprinkle over the chopped basil and serve on steamed rice.

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Simple Chicken

February 6, 2024February 5, 2024by Karen ClaassenLeave a Comment

3 onions, chopped
2 cloves of garlic, minced
6-8 chicken breast, cut into small pieces
15ml chicken spice
15ml turmeric
10ml salt
375ml cooked rice
250ml frozen peas

Place a large pan on medium-high heat and add some oil to it.
Add the onions and fry until translucent.
Add the garlic and stir-fry for one minute.
Add the chicken pieces and sprinkle over the chicken spice, turmeric, salt and a few grindings of pepper.
Place a lid on the pan and cook for 10 minutes.
Add the rice and cook, stirring every now and then for another 10 minutes.
Add the peas and cook for 5 minutes or so until warm.
Serve a fresh tomato salad.

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Polenta Baby Dutch Pancake with Beef Ragout

February 4, 2024February 3, 2024by Karen ClaassenLeave a Comment

Ragout:
30ml vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 carrot, finely diced
500g cubed beef
50ml tomato paste
1 x 400g tin of chopped tomato
30ml Worcestershire sauce
30ml thyme leaves
500ml beef stock

Polenta Baby Dutch Pancake:
45ml butter
3 eggs
150ml cake flour
30ml polenta
a pinch of salt

For the ragout:
Heat the oil in a saucepan and add the onion and carrot. Cook for 10 minutes, stirring every now and then.
Add the garlic and stir-fry for one minute.
Add the beef and cook until browned.
Add the tomato paste, chopped tomato, Worcestershire sauce and thyme and cook for another 2 minutes.
Pour in the stock and bring the beef to a low simmer.
Cook until most of the liquid has evaporated and you have beautifully tender beef covered in a thick sauce.

For the Baby Dutch:
Preheat your oven to 220℃.
Add the butter to a cast iron frying pan of about 24cm diameter and place the pan in the oven to heat up.
Add all the ingredients to a food processor or a suitable container for a stick blender and blend until the batter is completely smooth.
Open the oven door, swirl the hot butter around and up the sides of the pan and immediately pour the batter into the pan.
Close the door and bake for 20 – 25 minutes. Do not open the door before 20 minutes, the pancake won’t rise!!
Remove the pan from the oven and transfer it to a serving plate.

Spoon the ragout into the pancake and add some tomato and fresh spinach leaves on top.
Serve with a glass of crisp white wine.