Ruminations and recipes from a small kitchen in a big city.

31.12.15

New Year's Eve under the stars.

Barbecue on a hot night.

1. Roll pieces of salmon through a marinade of soy, ginger and garlic. Wrap in foil adding some of the marinade. Place on grill. Barbecue until the package steams. Serve with coiled glass noodles with sesame oil and stir-fried Chinese broccoli.

2. Lamb chops marinated in olive oil into which you have snipped a handful of fresh rosemary. Serve with cubed potatoes boiled until very soft and then tumbled with chopped spring onion, parsley and a splash of vinegar.

3. Fat pork and sage sausages with a side of red cabbage with apple juice:

Fry a couple of chopped medium size onions in oil. Shred one half of a medium red cabbage, add it to the pan and stir gently to coat in oil. Turn the heat down and add a dash of red wine vinegar, a cup of apple juice and a pinch of salt and pepper. Vary the fluid according to the size of the cabbage. Cook 30 minutes, stirring occasionally, reducing a little. When done, top with sour cream and serve alongside the pork and sage sausages.

Cold beer, sparkling wine later.

Happy new year.

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