Paper chef 33
This month’s Paper Chef was fun. However if I didn’t have the day of today I would have gone for something less complicated than a three course menu.
This month’s ingredients were:
– ginger, rice, beetroot, apple
Starter: Smoked mackerel on an apple salsa with a beetroot sauce and a beetroot cracker.
For the starter I wanted to use apple as a main ingredient in the since the beetroot would be more predictable. Thinking about apple and harty food, fatty fish popped up in my mind. A tart apple would cut the fattiness of some fish perfectly. Since I haven’t had mackerel in ages that was my choice. To be honest the idea of not having to cook it was quite nice too. So I got myself a smoked one. This was laid on a bed of apple “salsa”. Simple. The beetroot had to form some kind of sauce or maybe a pesto to bring some gooeyness to the dish. In the end I went for a sauce that I then made in to a sphere for the fun of it. Since in Sweden we like our smoked fish with ‘knäckebröd’ I came up with the idea of making a cracker to incorporate the rice in this dish. It became a beetroot-rice cracker.
Please click on the pics to get a better view.
It turned out to be a good combination. The sour of the apple against the mackerel and then the sweet& sour from the beetroot sauce. However, the cracker was my favourite. If I had some horse radish at home I would have incorporate that in the sauce.
Main: Rice coated sea wolf on lentils in a beetroot broth
A while ago I made a dish with this beetroot broth, poached fish and a purée of violette noir, a purple potato. Then I did it for the colours and found out that I really liked the beetroot broth. So that was the first thing that came to me when thinking if this month’s challenge. The only thing is that if I would put rice on the plate, that would suck up the colour from the beetroot and it would probably look like some splatter movie. So I went for lentils instead, and to be honest I so prefer that to rice. But there had to be rice in the challenge. So I coated the fish in the toasted rice I used for the crackers.
I already knew that the broth would work with fish, because it is a rather strong and overpowering taste I used sea wolf. It has a firm texture and can take some flavours without disappearing. Lentils and pancetta are always good, the apple gave some freshness to it. So in overall terms, this is a dish that is easy to make, tastes great and will look stunning on the plate.
Fluffy rice pudding with apple gel, poached beetroot with a beetroot syrup.
Yesterday was a grey and cold day here in Amsterdam. A day that called for some comfort food and made me think of a rice porridge served for Christmas in Sweden, Ris á la Malta. It is a rice porridge pimped up with some whipped cream, finely chopped almonds and sometimes some citrus fruits. For this challenge I made a simple version of this dish. Thinking of Christmas the idea of mulled wine seamed a good one and a fitting for the rice pudding. I boiled two kinds of beetroot in white wine, sugar and spices. I didn’t know what to do with the apple. In the end I came up with making a gel that would give colour to the rice pudding.
Ok, this was really good. The combination of beetroot and rice porridge was perfect, the fluffy sweetness and the earthy bitterness of the beetroot with tones of mulled wine was fingerlicking good. The apple looked good and was tasty but kind of went unnoticed on the plate.Eaten seperately sure, in the combi it was not the best idea. But hey, this is what Paper Chef is all about. Create and learn. The yellow beetroot, chioggia beet, was fun to use since it had a slightly sweet taste of its own. It made me think of parsnip somehow.
1 small red onion
salt & pepper
I just diced the apple and the onion, mixed it with lemon juice and some flat parsley. Brought it to taste with salt and pepper.
1 big slice of fresh ginger
1 ball of all spice
1 bay laurel
1 teaspoon of white wine vinegar
salt & pepper
I just put it all in a small pan, let it simmer for about 15 minutes and the saved the boiling water. This was the seasoned with vinegar and salt & pepper. To make the sphere you need some sodium alignate and calcium chlorate. I am not going in to how to make those takes to much space.
2 dl of all purpose flour
1 dl of rice flour
1 teaspoon of baking powder
a pinch of salt
a tablespoon of oil
2 tablespoons of grounded roasted white rice
Put the rice in a dry pan and toast it until golden brown, the ground it in a mortar to corse powder.
Grate the beetroot and put it on a baking paper in the oven on 120 C for about 20 minutes.
Mix flour, salt, baking powder, rice and beetroot. Add as much water as needed to get a smooth dough. Let it rest 15 minutes in the fridge. With a rolling pin roll the dough as thin as you can. Put in the oven for about 15-20 min at a temperature of 150 C. This makes 2-3 rather big crackers. I put some cheese on one of them before going in to the oven that I then had with my wine while cooking. A boy has to have some fun…..
1 big slice of a white cabbage
5 slices of pancetta
5 dl chicken stock
Fry the onion and the pancetta. Add the other veggies, that have been grated and sauté for 10 min. Add the chicen stock and let it boil for half an hour. Filter it and bring to taste with vinegar, salt and pepper. The fat in the pancetta dulls the colour a bit, if you want it bright use no animal fat or let it cool down and skim off the top layer.
Lentils with pancetta and apple:
5 dl boiled puy lentils
5 -10 strips of pancetta
salt & pepper.
Fry the pancetta, break them in to smaller pieces and mix into the lentils with apple and parsely. Bring to taste.
Rice coated fish
Grate a small piece of fresh ginger and mix this with salt and pepper in the toasted rice. Turn the fish in the rice mix and fry. Cannot be simpler. This is the first time I tried this but it won’t be the last. It was really tasty and the texture was really crispy.
3 dl round rice
1 dl water
7 dl milk
a cinnamon stick
1 dl whip cream
Put the rice with the water in a pan, bring to a boil and boil it carefully for 10 min. Then add cinnamon stick and milk, let it simmer for about 40 min. When it has cooled down, mix the porridge with some whipped cream to make it light and fluffy. However, you will feel anything but light and fluffy after eating this.
3 dl apple juice, I used 3 different kinds of apples, jona gold, fuji, elstar.
a squirt of lemon juice to keep it from turning brown.
5 sheets of gelatine.
Hydrate the gelatine and add to the apple juice. Pour on baking paper in a container and let it settle for a couple of hours in the fridge.
1 beetroot ( I did it in two pans and used red beetroot and a yellow beetroot)
1 dl of white wine
2 dl water
2 tablespoons of sugar
a big chunk of fresh ginger
1 stick of cinnamon
Put everything in a small pan and let it simmer for at least 30 min or until the beetroot is soft. Take the beetroot and spices out. Let the fluid boil down to a syrup.