Funky Asian Hot Dogs

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Satay Hot Dogs with Sriracha Slaw and Roasted Peanuts

Lately I have been into hot dogs; I guess I just realized you can top them with anything you want and trust me this is exactly what I have been doing. My previous hot dogs consisted of BBQ sauce, quail eggs, avocado sauce and fresh jalapeños. Today, they are tossed in peanut sauce, topped with Sriracha slaw and finally some coriander, roasted peanuts and mustard. It sounds a bit crazy but it was DELICIOUS!

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Tip: you definitely need a few napkins when devouring these!

This recipe makes 3 hot dogs.

Ingredients:

3 hot dog buns

3 bratwursts

2 tablespoons peanut butter

1 tablespoon soy sauce

1 teaspoon fish sauce

½ lime, juiced

½ tablespoon butter

Coriander

Roasted Peanuts

Yellow mustard

For the slaw:

130g cabbage, shredded

1 small shallot, thinly sliced

½ lime, juiced

3 tablespoons mayonnaise

1 tablespoon soy sauce

1-2 tablespoons Sriracha

1 teaspoon sugar

½ tablespoon rice vinegar

1 teaspoon honey

Salt, to taste

 

Preheat the oven to 220C.

Heat the butter in a pan over medium heat and start cooking the sausages for 12-15 minutes.

Combine all the ingredients for the slaw in a medium bowl, taste and add extra Sriracha and/or salt according to your liking.

Put the hot dog buns in the oven for a few minutes until nice and toasty.

Combine the peanut butter, soy sauce, fish sauce and lime juice in small sauce pan over low heat. Stir until the peanut butter has melted and all the ingredients are incorporated.

When the sausages are ready, toss them through the peanut sauce and add them to the buns. Pour any leftover peanut sauce. Add a heaping of slaw to the hot dogs and top with some coriander, peanuts and a drizzle of mustard. Enjoy!

 

 

 

 

 

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Potato Tart Stuffed with Feta and Serrano Ham

Potato Tart Stuffed with Feta and Serrano Ham

This recipe makes a round 28cm tart.

Ingredients:

1 sheet puff pastry (250g)

800g potatoes (such as Yukon Gold), peeled

150g feta, crumbled

80g serrano ham

3 eggs

60ml soy milk

2 tablespoon Greek yogurt

½ tsp dried rosemary

Salt, to taste

Pepper, to taste

 

Preheat your oven to 180C and grease a 28cm round quiche pan. Roll out the puff pastry sheet and line the pan with the pastry.

Using a madoline, slice the potatoes about 1.2mm thick; you can do this by hand but just make sure all the slices are the same for even cooking.

In a small bowl whisk together the eggs, milk, yogurt, rosemary, salt and pepper and set aside.

Now it is time to assemble the tart. Start with a single layer of potato slices; don’t worry about it being perfect, you want it to overlap a bit. Top with 1/3 of the serrano ham and then 1/3 of the feta. Continue with another layer of potatoes and then the serrano ham and the feta. Repeat this step once more and finish off with one last layer of potatoes. Finally pour the egg mixture over the potatoes.

Transfer the tart to the oven and bake for 50 minutes, a toothpick should be able to go straight through and come out clean. Enjoy with a simple green salad!

 

Balsamic Pasta with Fresh Figs

Pasta with Balsamic Sausage and Fresh Figs

Pasta, balsamic vinegar, Italian sausages and fresh figs…. Match made in heaven! This dish is yum, and you will be begging for more, trust me I did. I know this recipe says it serves 3, and it does, but don’t mind me if I eat for 1.5 or 2 persons.

I used tortellini with walnut filling, but if you prefer, goat cheese filling or pappardelle pasta are great substitutes.

This recipe serves 2.

Ingredients:

4 fresh figs

1 large red onion

¼ cup basil leaves, chopped (plus extra for serving)

3 Italian sausages, casings removed

3 tablespoons balsamic vinegar

1 tablespoon honey

1 tablespoon olive oil

500g tortellini with walnut filling

2 tablespoons pasta water (optional)

 

Bring a pot of water to a boil and cook the pasta according to the instructions.

Roughly chop the red onions and 3 figs; slice the remaining fig and set aside. Heat the olive oil in a large pan or skillet over medium/high heat and add the onions and sausages (don’t forget to remove the casings); use the back of a wooden spoon to break down the sausages. When fully cooked, after about 5 minutes, add the chopped figs and lower the heat to medium. Stir and cook for another 5 minutes to combine the flavors. Now pour in the balsamic vinegar and honey and continue cooking for 3 minutes. Now you can add the pasta water if you want. Lastly add the chopped basil leaves, stir and turn off the heat. Gently toss the tortellini in the sausage and fig mixture to coat the pasta. Divide among the plates and top with extra basil leaves and the sliced fig. Enjoy!

 

Funky Hot Dogs

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Funky Hot Dogs with Avocado Puree and Quail Eggs

Sometimes I get these crazy ideas, like combining fried quail eggs with hot dogs, and sometimes these crazy things work. Well this definitely works! However, I have come to the realization that I have an egg addiction and maybe I should work on that. Or maybe not?! It’s just that eggs are so yummy and such a versatile product to work with.

Anyways…These hot dogs… Amazing!

They are very easy to make but are an absolute eye catcher. Great way to give those ordinary hot dogs some funkiness!

Note: I used 8 quail eggs, so 2 per hot dog, but obviously you can go with 1.

This recipe makes 4 hot dogs.

Ingredients:

4 sausages (I used bratwurst)

4 hot dog buns

¼ cup BBQ sauce

1 small jalapeño, sliced

2 small red onions (or 1 large), thinly sliced

4-8 quail eggs

½ tablespoons olive oil (plus extra)

1 ½ tablespoons butter

Salt

Pepper

For the sauce:

1 avocado

1 tablespoon sour cream

2 tablespoons water

½ lime, juiced

Salt

White pepper

 

Preheat the oven to 220C.

Heat ½ tablespoon of butter and ½ a tablespoon of olive oil in a pan over low-medium heat and add the red onions. Cook for about 5 minutes until softened and remove from the pan. Turn the heat to medium and add the remaining butter to the pan; when the butter has melted start cooking the sausages. Cook for about 12-15 minutes. When almost ready add the BBQ sauce and shake the pan to fully coat each sausage.

Meanwhile, combine the avocado, sour cream and lime juice in a food processor. Blend until a smooth consistency, you might need to scrap the sides a few times. While blending gradually add the water until you have reached your preferred consistency. Taste and season with salt and white pepper.

Put the hot dogs buns in the oven for a few minutes until nice and toasty.

Coat a nonstick pan with some olive oil and heat over low-medium heat. Carefully crack each quail egg with a sharp knife and gently drop into the pan. Cook for 1 minute for a sunny side up egg and season with a pinch of salt and pepper.

Now start assembling these awesome hot dogs by smothering a layer of avocado puree and then topping with a sausage. Continue with the onions and finish off with the eggs and some jalapeño slices. Enjoy!

 

 

Pizza with Caramelized Pork and Fennel

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Pizza with Caramelized Pork and Fennel and lots of Red Onion

Yesterday was pizza night. Yay!! I love homemade pizza dough; seriously it is so much better than store-bought. However, if you don’t feel like making your own or don’t have the time, then store-bought is fine. Especially with these toppings, they just make every pizza taste amazing!

I love white sauces on my pizza, just as I like them for my pasta. For this pizza I mixed some crème fraiche with Greek yoghurt and it turned out to be a perfect sauce a pizza.

Another thing I love is sausage meat, I don’t know if it exists anywhere else, but I seriously wish there was just an entire package with the meat so I don’t have the remove the casings all the time. Here in the Netherlands we don’t have that so I guess I will have to be doing that extra work, but then again it is so worth it!

This recipe makes 2 pizzas (about 25cm).

Ingredients:

450g homemade or store-bought pizza dough

200g mozzarella, shredded

4 small red onion, thinly sliced

½ cup crème fraiche

½ cup Greek yoghurt

Pinch of salt

Pinch of garlic powder

Pinch of onion powder

Arugula (optional)

For the pork and fennel:

3 pork sausages (I used bratwurst)

1 small fennel bulb

1 tablespoon chili oil (or olive oil)

1 tablespoon brown sugar

Salt

Pepper

Pinch of garlic powder

Pinch of onion powder

 

Preheat oven to 230C, if you don’t have a pizza stone line an oven tray with a greased baking sheet.

Heat the oil in a pan over medium heat. Trim the stalks and cut the fennel lengthwise. Cut and remove the core and slice the fennel. Remove the casings of the sausages and add the meat to the pan with the fennel; using a wooden spoon break down the sausage meat while cooking. When almost cooked add the sugar, garlic and onion powder and mix through. When the sugar is dissolved taste and season with salt and pepper. Now remove from the heat.

In a small bowl whisk together the crème fraiche, Greek yoghurt, salt, garlic and onion powder. Set aside until ready to use.

Cut the dough in half and form both pieces into balls. On a lightly floured surface roll out the dough into a thin 25cm circle and transfer to the pizza stone or oven tray. Spread half of the crème fraiche mixture onto the dough. Top with half of the sausage and fennel and then sprinkle about half of the cheese. Finish off with half of the red onion and sprinkle a bit more cheese.

Place in the oven and bake for about 10-15 minutes until the crust is golden and the cheese is melted. I broil the pizza for the last 1-2 minutes to create an extra golden color, if you do so as well remember to keep an eye on the oven as it can burn easily.

When the pizza is cooked, let it cool and top with some arugula. Repeat these steps with the remaining dough. Enjoy!

 

 

 

 

 

 

 

 

 

Spicy Asian BBQ Tacos

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Spicy Asian BBQ Beef Tacos Topped with Sweet Potato Noodles and a Lime dressing

I seriously love my tacos; however I am definitely a soft taco shell kinda girl. I think I might have mentioned this before. This recipe is very simple, don’t get scared by the amount of ingredients because most of them you might already have in your kitchen. I spiced up the minced meat using Sriracha; you can decide how much you prefer according to your taste.

Obviously you could add more ingredients such as sweet peppers and avocado, but something simplicity is the best.

This recipe makes 6 tacos.

Ingredients:

150g minced pork

150g minced beef

6 small tortillas

Spinach

1 tablespoon of olive oil

For the BBQ sauce:

1 pear, peeled and chopped

1/3 cup soy sauce

1 – 1 ½ tablespoon Sriracha sauce

2 cloves of garlic

1 spring onion, chopped

1/8 teaspoon mustard powder

1/8 teaspoon cumin powder

1/8 teaspoon coriander powder

1 tablespoon brown sugar

1 tablespoon tomato paste

Salt

Black pepper

For the sweet potatoes:

2 sweet potato, peeled

1 tablespoon olive oil

Salt

For the dressing:

¼ cup sour cream

½ lime, juiced

Salt, to taste

White pepper, to taste

 

For the BBQ sauce add all the ingredients, excluding salt and pepper, to a food processor and blend until a smooth mixture has formed. You might need to scrap down the sides a few times between blending. Taste the sauce and season with salt and pepper.

Heat 1 tablespoon of olive oil in a pan over medium heat and brown the minced meats. Now add the BBQ sauce, cover the pan and let simmer for about 30 – 40 minutes to allow all the flavors to blend and the sauce to thicken.

In the meantime preheat the oven to 200C and line an oven tray with parchment paper. If you have a spiralizer cut to the sweet potatoes into noodles. If not, slice the sweet potato and then cut them into matchsticks. Now transfer the noodles to the oven tray, drizzle with olive oil and season with salt. Toss the sweet potatoes to make sure everything is covered. Cook for about 20 minutes, tossing them halfway. You want the noodles to be crunchy so it might take a few extra minutes. Let them cool off before serving, this allows them to turn crunchy as well.

While the sweet potatoes are cooking make the lime dressing. Just whisk all the ingredients in a small bowl and set aside.

When ready to serve, heat the tortillas in the microwave or a pan. Then stuff with some spinach, the meat and top with the sweet potato noodles. Drizzle some of the lime dressing and enjoy!

Red Curry Sweet Potato Noodles

Red Curry Sweet Potato Noodles with Roasted Pork Tenderloin

Red curry is one of my favorites from the Asian kitchen. Most of you are probably used to eating this with white rice, but today I went for a type of stir fry. Using my spiralizer, I made sweet potato noodles (for the first time) and tossed it through an easy red curry sauce. I fell in love and let me warn you, you will probably too.

This recipe serves 2.

Ingredients:

3 sweet potatoes, peeled

4 cups spinach

1 shallot, chopped

2 garlic cloves, minced

1 ½ tablespoons red curry paste

150ml coconut milk

½ lime, juiced

½ teaspoon brown sugar

1 tablespoon olive oil

For the pork:

1 pork tenderloin

½ teaspoon Cajun seasoning

½ teaspoon coriander powder

½ teaspoon mustard powder

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt

1 tablespoon olive oil

Extra:

1 birds eye chili, thinly sliced

2 tablespoon roasted peanuts

Coriander, chopped

 

 

Preheat the oven to 200C. In a small bowl mix all the dry ingredients for the pork tenderloin. Sprinkle the seasoning over the tenderloin and rub over both sides. Heat the olive oil in a large pan over medium-high heat. Add the pork tenderloin and sear the meat on all sides for about 8 minutes. Transfer the meat to an oven dish and roast the tenderloin for 10-15 minutes, depending on the size. When the meat is cooked, allow it to rest under a piece of aluminum foil for at least 5 minutes.

While the meat is roasting, cut the sweet potatoes into thin noodles; I used a spiralizer.

In the pan used for the tenderloin, heat the olive oil over medium heat and add the shallot. Cook until translucent and stir in the garlic for about 30 seconds. Now add the red curry paste and sugar and cook for another 30 seconds. Pour in the coconut milk and mix until the red curry paste has dissolved. Simmer for 5 minutes over low heat, to allow the sauce to thicken. Now add the lime juice and noodles and mix everything together. Add the spinach in batches and cook everything for 5-6 minutes or until the noodles are tender.

When ready to serve, divide the noodles among two plates, top with chili slices, peanuts and coriander. Slice the tenderloin and add to the plates. Enjoy!

Nachos with BBQ Pulled Pork

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Nachos with BBQ Pulled Pork and Sriracha Crème Fraiche

When eating nachos I want it to be loaded with some type of meat, vegetables and lots of cheese. Seriously, l mean a lot of cheese! My usual go to would be chili but today I went for BBQ pulled pork which was a nice change. Vegetable wise I kept it simple but I did add feta which adds a nice salty taste. For that extra heat that I always love, I added Sriracha sauce to the crème fraiche. You will probably devour this just as quickly as we did!

After taking the pictures I realized that I completely forgot about the avocado! However, it definitely adds that extra flavor so please don’t forget yourself.

This recipe serves 3.

Ingredients:

200g nachos

1 red bell pepper, chopped

1 avocado, cubed

3 spring onions, thinly sliced

200g black beans, drained

150g, corn kernels, drained

100g feta, crumbled

150g Gouda cheese, grated

For the pulled pork:

300g boneless pork shoulder

½ cup BBQ sauce (plus extra for drizzling)

¼ cup beef stock

Salt

Black pepper

Cajun seasoning

2 tablespoons olive oil

For the crème fraiche:

1 cup crème fraiche

1 tablespoon Sriracha sauce

1 tablespoon lime juice

Pinch of salt

 

For the pulled pork, heat the olive oil in a Dutch oven over medium heat. Season the pork with salt, pepper and Cajun seasoning. Now sear the pork on both sides until it has nice brown color. Turn the heat to the lowest setting and add ½ cup of BBQ sauce and beef stock to the pot. Make sure the pork is completely covered and cover. Cook the pork for 2 ½ – 3 hours or until it is very tender. Check on the meat every 30 minutes to make sure that it has enough liquid. Once the pork is done transfer it to a cutting board and shred the meat with two forks. Return the shredded meat to the pot and mix with any remaining sauce. Add more BBQ sauce if you prefer.

Preheat the oven to 200C. When using an oven tray line it with a sheet of parchment paper or use an ovenproof dish.

Spread out ½ of the nachos on the bottom of the tray and layer with half of the following ingredients: pulled pork, bell pepper, spring onion slices, black beans, corn kernels, grated Gouda cheese and crumbled feta and a drizzle of BBQ sauce. Now repeat this step with the remaining nachos and ingredients.

Place the oven tray or dish in the oven and cook for 10 minutes until the cheese has melted. Set the oven to broil and cook until the cheese is bubbling. Keep an eye on the nachos because it could burn easily.

For the crème fraiche, whisk all the ingredients together in a small bowl and keep in the fridge until ready to use.

When ready to serve add the avocado to the nachos and place a few dollops of the Sriracha crème fraiche on top. Enjoy!

 

Pork, Carrot and Kale Potstickers

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Pork, Carrot and Kale Potstickers with a Peanut Dipping Sauce

We have had a few warm days here in the Netherlands, but other days are still so cold. I love my warm weather, as I am from an island where we are used to 30 degrees Celsius all year round! So I have been craving dishes that can warm me up during these last cold days. A perfect example are these pork, carrot and kale potstickers dipped in a spicy peanut and scallion  sauce. With there lovely crunch and delicious filling you will devour them in no time.

This recipe makes 30 potstickers.

Ingredients:

300g minced pork

2 cloves of garlic, minced

½ cup kale, chopped

1/3 cup carrots, finely grated

3 scallions, white parts thinly sliced (keep the green parts for the dipping sauce)

2 tablespoons soy sauce

1 tablespoon sesame oil

1 ½ teaspoon Sriracha sauce

¼ teaspoon salt

¼ teaspoon pepper

For the dipping sauce:

3 tablespoons soy sauce

1 ½ tablespoons sesame oil

2 teaspoons water

2 tablespoons peanut butter

1 tablespoon honey

1-1 ½ teaspoon Sriracha sauce

1 tablespoon scallions (green parts), thinly sliced

1 teaspoon sesame seeds, toasted

Extra:

Wonton wrappers

2 tablespoons vegetable oil

½ cup of boiling water

 

For the dipping sauce, whisk all the ingredients together in a small bowl and set aside until ready to serve.

In a large bowl mix together all the ingredients for the filling. Fill a small bowl with water; you will need this while assembling the dumplings. Place a small 1 tablespoon of filling in the center of a wrapper and brush the edges with some water, not too much. Fold the wrapper over the filling, in the form of a half-moon shape, and gently press the ends together; make sure there are no air bubbles. Now with your thumb and forefinger fold/pinch the edges together. Continue with the remaining wrappers. Keep the finished dumplings covered with a towel while working on the rest; this will prevent them from drying out.

In a nonstick pan, heat 2 tablespoons of oil over medium/high heat. Once the pan is hot cook the potstickers, in batches, on one side until golden brown, this will take about 2 minutes. Now carefully add ½ cup of boiling water (it will splatter, so be VERY careful!), and cover the pan with a lid. Lower the heat and allow the potstickers to steam for 8 minutes and until the water has evaporated. Remove the lid and cook the potstickers for another 1-2 minutes to allow the skin to become crispy again. Repeat with the remaining potstickers.

Serve with the dipping sauce and enjoy!

 

 

Butternut Squash Chili Con Carne

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Butternut Squash Chili Con Carne

Butternut squash and I have become great friends the past year! I love how versatile this vegetable is. I use it in so many dishes, that I cannot even keep count. This time I decided to keep the vegetable in its form and add some chili con carne to it. By roasting the butternut squash it becomes so sweet, smooth and delicious that you won’t be able to stop scooping it out of its flesh with some crunchy nachos.

It takes about 50 minutes to roast the butternut squash, so if you prefer you could make the chili beforehand and heat it up once you are ready to serve.

This recipe serves 2-3.

Ingredients:

1 butternut squash

Olive oil E.V

Salt

Pepper

For the chili:

150g minced pork

150g minced beef

1 onion diced,

1 clove of garlic, minced

1 red bell pepper, diced

1 can of whole peeled tomatoes (about 400g)

½ cup red wine

150g corn

200g black beans or kidney beans

2 tablespoons tomato paste

1 tablespoon light packed brown sugar

½ – 1 tablespoon chili powder (depending on how much heat you would prefer)

½ teaspoon paprika powder

½ teaspoon cumin powder

½ teaspoon garlic powder

2 tablespoons olive oil

½ teaspoon pepper

½ teaspoon salt

Extra:

Nachos

Crème fraîche or sour cream

Lime slices

Feta

 

For the chili, heat the olive oil in a large pot and add the onion and red bell pepper. Cook and stir until the onions become translucent. Add the chili powder, paprika powder, cumin powder, garlic powder and fresh garlic and continue cooking until the garlic becomes fragrant. Now add the minced meats to the pot and cook over high heat. Keep stirring until the meat is browned and fully cooked. Add the tomato paste and pour in the wine, stock and can of tomatoes. Stir and put a lid on the pot and cook over low heat for about an hour to let all the flavors combine; stir a few times to make sure nothing sticks to the bottom. After an hour taste and season with salt and pepper, add the corn, black beans, sugar and simmer for another 40 minutes without the lid. This will allow the chili to thicken.

Preheat the oven to 200C. Slice the butternut squash in half and scoop out the seeds. Drizzle some olive oil over the butternut squash and season with salt and pepper. Line an oven tray with parchment paper and place the butternut squash, cut-side down. Roast for 50 minutes until it is very tender.

Using a fork, scrape the flesh of the butternut squash to allow easy scooping while eating. Divide the chili over the butternut squash halves and serve with the crème fraîche or sour cream, nachos, feta and lime slices. Enjoy!

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