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Wapi

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  1. Wapi

    Dinner! 2013 (Part 5)

    Cod with curry pumpkin sauce and parsley vinaigrette
  2. Wapi

    Dinner! 2013 (Part 5)

    Meatballs with white mushrooms and a tomato cream sauce with wild mushrooms, served with pasta
  3. Wapi

    Dinner! 2013 (Part 5)

    Thank you! Chunk indeed! I quickly seared 2 kg of meat with some butter in a large pot. After removing the meat I sauteed 4-6 medium onions, 4 paprikas, 6 pieces of garlic. Added the meat back to the pot and added 1 bottle of red wine together with 2 bay leaves, 3 cloves, half of a chilli peper, thyme, rosemary, and a handfull of dried mushrooms. I used a mix of mushrooms, but the ones you see on the picture are black trumpets. The are truly heavenly. I am a huge fan of dried mushrooms. They bring a great, deep flavor to the dish. I then simmered the stew for 2,5 hours and seasoned it with some salt, peper, half of a bouillon cube (yeah the lazy way, I know ) and 2 teaspoons of sugar.
  4. Wapi

    Dinner! 2013 (Part 5)

    Beef goulash with dried wild mushrooms
  5. Wapi

    Dinner! 2013 (Part 5)

    Thank you! I was very pleased with the result. Very tender. However, next time I'll try the temperature and time as recommended in Modernist Cuisine so that I can compare. One thing is certain, sous vide and octopus are a great match.
  6. Wapi

    Dinner! 2013 (Part 5)

    Grilled sous vide octopus (77°C for 5 hours - as recommended in "Under Pressure" - Thomas Keller) with salsa verde (basil, parsley, oregeano, garlic, olive oil) and potatoes boiled in butter and sherry. Stew of wild boar Sous vide salmon (43°C - 13 minutes) with cream sauce of paprika, shrimp, sherry, chilli, lemon grass and tomato.
  7. Wapi

    Dinner! 2013 (Part 4)

    Actually, it is a technique I have found on a blog today and it was the first time I tried it. Certainly a very interesting technique. I roasted them seperately in olive oil with some thyme, rosemary and garlic. Not only does the flavor of the oil and herbs get deep inside the potatoes, they also roast very evenly and faster. Even though it was the first time I tried it, I think it will become my standard method.
  8. Wapi

    Dinner! 2013 (Part 4)

    Roasted duck breast with Rodenbach sauce (barrel aged sour Belgian beer) with endives and roasted potatoes
  9. I had some endives left in the fridge so made myself a quick endive soup.
  10. Wapi

    Dinner! 2013 (Part 3)

    Mussels with cream sauce Salad with duck, foie gras terrine and vinaigrette of reduced grapefruit juice with thyme and honey
  11. Looks like it has a lot of deep flavors. Tell us a bit more about how you prepared your dish. Ingredients for 4-5 portions: - 6 tomatoes - 1,2 kg squid - 1 paprika - 6 cloves garlic - 2 bay leaves - 2-3 onions - basil - chives - paprika powder - thyme - rosemary Chopping up the poor squids in bite-size pieces I sauteed the onions for about 5 minutes, then added the garlic and squid. After about 5 minutes I added half a bottle of red wine and paprika powder After vaporizing the alcohol for about 5 minutes, I added the tomatoes and paprika Halfway through: After stewing for about 1,5 hours on medium/low heat: Finished with chives and basil and slightly thickened with starch Really proud of the result. Certainly one of the best dishes I produced this year. The squid was amazingly tender and the dish was rich of flavour. Red wine and squid are an amazing combination.
  12. Squid stew with tomatoes and red wine
  13. Wapi

    Dinner! 2013 (Part 2)

    After seeing the Mozambique episode of No reservations, I just had to make peri-peri chicken (piri-piri / pili-pili? I get confused by all these different names. Are there any differences?) Last night I made my interpretation of the dish: Ingredients: - 4 whole chilli peppers - 5 pieces of garlic - thumb size grated ginger - 3 large spoons paprika - basil - parsley - oregano - coriander - 3 limes - white wine vinegar - soy sauce - salt and pepper - olive oil
  14. Wapi

    Dinner! 2013 (Part 2)

    Summary of this week: 60°C sous vide pork loin with cognac/mushroom sauce Sous vide short ribs with wine reduction I was not fully satisfied with 60°C for 48h. I will try a lower temperature next time. The sauce was also too heavy. Pork ribs with mushroom cream sauce Sous vide at 60°C for 48h. My god, I can still taste this meat. So delicious and moist. Fish stew with sherry and cream
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