I recently had dinner at a famous departmentstore, it was the second time for me. I was amazed by the popularity, was there with my sister and we came to the conclusion that there were more people in the restaurant than people shopping in the store. Guess cuz of the low prices and a nice variety of dishes. We ate the famous swedish meatballs and here is the recipe of Chef John.
Showing posts with label Gehakt. Show all posts
Showing posts with label Gehakt. Show all posts
Meatloaf
Ik ben al een tijdje geabonneerd op zijn channel. Een ontzettend aardige meneer. Als liefhebber van een lekker gehaktballetje, zet ik een van zijn laatste uploads op mijn blog. Zijn manier van jus maken is nieuw voor me. Oh ja, hij neigt wel naar behoorlijk calorierijke gerechten..
Fried pork in endive
1 tablespoon vegetable oil
2 cloves garlic, crushed
1 tablespoon peeled and grated fresh ginger
6 scallions (shallots/spring onions), chopped
1/2 teaspoon shrimp paste
1 tablespoon chopped lemongrass
2 teaspoons sambal oelek
1 oz (220 g) pork fillet, finely chopped
8 oz (250 g) cherry tomatoes, quartered
1 tablespoons coconut milk
3 tablespoons chopped fresh cilantro
3 heads Belgian endive (chicory/witloof), cored and leaves separated
In wok over medium heat, warm vegetable oil. Add garlic, ginger, scallions, shrimp paste, lemongrass and sambal oelek and stir fry until aromatic, about 2 minutes. Add pork and cook until pork changes color, about 3 minutes.
Stir in tomatoes and coconut milk and stir fry until tomatoes soften slightly, 1-2 minutes. Remove from heat and stir in cilantro.
To serve, spoon pork filling into endive leaves. Divide among individual plates and serve hot.
Source: Wok
2 cloves garlic, crushed
1 tablespoon peeled and grated fresh ginger
6 scallions (shallots/spring onions), chopped
1/2 teaspoon shrimp paste
1 tablespoon chopped lemongrass
2 teaspoons sambal oelek
1 oz (220 g) pork fillet, finely chopped
8 oz (250 g) cherry tomatoes, quartered
1 tablespoons coconut milk
3 tablespoons chopped fresh cilantro
3 heads Belgian endive (chicory/witloof), cored and leaves separated
In wok over medium heat, warm vegetable oil. Add garlic, ginger, scallions, shrimp paste, lemongrass and sambal oelek and stir fry until aromatic, about 2 minutes. Add pork and cook until pork changes color, about 3 minutes.
Stir in tomatoes and coconut milk and stir fry until tomatoes soften slightly, 1-2 minutes. Remove from heat and stir in cilantro.
To serve, spoon pork filling into endive leaves. Divide among individual plates and serve hot.
Source: Wok