Today's Brekkie:
Swordfish Steaks, Ras al Hanout, Olive and Preserved Lemon
By Franz Scheurer
I saw a version of this made at the Sydney Seafood School and figured it could be simplified and taste just as good.
So here goes:
Ingredients:
2 x swordfish steaks
10 green olives (large) pitted and 10 dried black olives with chilli, pitted, flesh only
1 preserved lemon, rind only
1 tsp Ras al Hanout
Olive oil, Salt to taste, white pepper to taste
Kewpie (mayonnaise)
Pre-heat a cast iron grill pan or a BBQ to smoking hot
Method:
Brush the swordfish on both sides with olive oil and salt liberally. Grill on one side, and rotate 180º to get a nice checkered grill pattern on the fish
Divide the Ras al Hanout and put onto the ungrilled side of the fish. Add a few drops of olive oil Turn and grill for one minute only.
Put a tablespoon of hummous onto a plate and spread, then remove the fish and put onto the hummous on the serving plate, grill marks pointing up.
Chop the preserved lemon and the meat from both types of olives until very fine. Mix with kewpie. Place a dollop of this mix onto the plate, next to the fish and serve immediately with crusty, fresh baguette (grilled if you prefer)
#swordfish #seafood #rasalhanout #preservedlemon #olives #chilli #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
Today's Brekkie: Pea & Lamb Soup - and here's how to make it:
Green Pea & Smoked Lamb Soup
By Franz Scheurer
Ingredients:
1 packet of green split peas
Water
Salt
500g lamb tail
600g leg of lamb, deboned
3 carrots, peeled and cut into rings
1 parsnip, peeled and cut into rings
2 celery stalks, stringed and cut into 1cm pieces
Handful of chives
Long pepper
Cream and a sprig of flatleaf parsley for finishing
Method:
Cover split peas with water overnight.
In the morning change the water, rinse the split peas and put into a pot and cover with water (the water level should be 3 cm above the split peas) Add plenty of salt, the carrots, the parsnip, the celery and the long pepper and bring to a boil, then reduce the heat to simmer and simmer for 2 hour, covered. Check to make sure you keep the peas under water.
Take the lamb tail and lamb meat and put it into a smoker and hot-smoke over apple wood for 2 hours, setting the temperature to 120ºC
Remove the meat from the smoker, remove the meat and fat from the tail and together with the leg meat, cut into 1 cm pieces and add to the pot. Make sure you add all the fat! Make sure the water level stays 3cm above the lot in the saucepan. Keep simmering till the split peas are cooked and fall apart and the whole soup is coming together. Season to taste, add chives, ladle into a bowl and garnish with some cream and the parley. Serve hot with crusty bread.
#pea #greenpea #splitpea #soup #lamb #lambtail #lambfat #carrots #parsnip #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
Today's Brekkie and how to make it:
Porcini, Black Butter & Caper Ravioli
By Franz Scheurer
To make the pasta dough:
Ingredients:
500 g Italian pasta flour (Caputo)
Pinch of salt
2 eggs, 55g each
Approx. 6 – 8 egg yolks
1 egg yolk for brushing the inside of the dough circles
Method:
Weigh the eggs without the shells and add enough yolks to bring the total weight up to 250grams. Place flour and salt into a bowl, make a well in the centre, add eggs and egg yolks and mix to combine then turn out onto a lightly floured surface and knead until you achieve a smooth dough. Add a little water to your hands to bring the dough together as it will be quite dry.
Shape dough into a rough rectangle and feed through a pasta machine, starting with the widest setting and gradually working your way down slowly until the dough is about 2mm thick. Use a round cookie cutter (preferably with a serrated edge for looks) add the filling, brush the edges with egg yolk and fold each circle over and press it together.
Simmer in salted water until done. (only takes about 5-7 minutes.
Filling:
Ricotta
Porcini powder
Salt to taste
Beat all ingredients together with a fork and add salt to taste.
Finishing:
While the ravioli are simmering heat 150g salted butter in a small saucepan and leave it on high heat until it burns the milk solids and goes dark. It’s a real art to make beurre noire or black butter; you don’t want beurre noisette (brown butter) and you don’t want to burn it, but it is my experience that most chefs don’t let it go far enough. Stop the cooking by taking the butter off the heat and adding a heap of brined capers.
Arrange ravioli in a bowl, pour the black butter over it and serve immediately.
#blackbutter #beurrenoire #ravioli #porcini #ricotta #pasta #freshpasta #eggpasta #handmade #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast #huffposttaste #foodporn #breakfastporn #franzbreakfastrecipes #follow #followme
Today's Brekkie:
Bärner Anke Züpfe
(Classic recipe)
Ingredients:
1 kg white flour (sifted)
1 tbs fine salt
150g soft butter (leave it out of the fridge for ½ hour)
600ml full-cream milk
42g Brewer’s yeast (or 2 sachets of dried yeast)
Pre-heat oven to 220ºC
Method:
Melt the butter (without separating the butter solids) so GENTLY!
Make sure the milk is lukewarm, then add it
Pour flour into a large bowl, add salt and mix
Make a well in the centre; add a little milk then the yeast. Let it dissolve
Now add everything else.
Knead the dough first in the bowl, then on a very lightly floured surface until the dough no longer sticks to your fingers. Now throw the dough hard onto the kneading surface several times, while you continue kneading. A very important step.
Put the dough back into a large bowl, put one of your hands under the water for a second then make sure the surface of the dough is moist. Cover with a moist towel and leave to rise in a draught-free place until the dough has doubled in size.
This amount of dough will make 1 large plat. So roll it out to 3 equal thickness ‘snakes’. You need 3 snakes per plat. Put the ‘snakes’ on top of each other in a ‘cross’ formation, then plat it by alternatively moving the outside snakes into the centre. I suggest you practice with someone’s hair, first J or maybe 3 tightly rolled-up tea towels.
Place the finished plat onto a large baking tray that is lined with baking paper and leave to rise for about 20 minutes.
Beat one egg yolk and using a brush paint the top of the plat.
Bake in a pre-heated, fan-forced oven at 220ºC until the plats are brow
When I grew up in Switzerland my dad always made Züpfe every Sunday morning it was his ‘family ritual’. However, he only used 100g of soft butter and 70g of ‘Schwineschalz’ (rendered, cold pork fat).
This is the typical Sunday bread in Berne, Switzerland and it’s still my favourite kind of bread in the universe (and yes, I use pork fat as well). #zūpfe #ankezopf #swissfood #sundaybread #switzerland #breakfast #food #instafood #buzzfeedfood #yeshuffposttaste #cookit #foodstagram #foodporn #breakfastporn #franzbreakfastrecipes #franzbreakfast #instabreakfast
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