Spicy Cranberry Jam

Thanksgiving is just around the corner and I have started to prepare for the big feast. We're invited to the Baklid's so I'm just bringing some side-dishes like this Spicy Cranberry Jam. Instead of using fresh cranberries I used the leftovers (mush) from my Cranberry Jelly.

Ingredients;


1 1/2 cups water
1 1/2 pounds fresh cranberries, rinsed and drained
2 cups sugar
1 jalapeno chile, finely julienned (ribs and seeds removed for less heat...if desired)

Bring water to a boil in a saucepan. Add cranberries, sugar and jalapeno. Simmer until berries start to pop and mixture thickens, about 15 minutes. Immediately transfer to sterilized jars.

Lemongrass Coconut Chicken

This recipe is from my favorite cook-book, Barbecue by Eric Treuille & Birgit Erath. As you can see the book has been put to good use over the years.

 

Ingredients;


2 lemon grass stalks
3 fresh green chillies, seeded and chopped
2 garlic cloves
3 spring onions, chopped
1 handful fresh cilantro leaves
1/2 tsp ground cumin
1/2 tsp ground white pepper
1/2 tsp turmeric
1 tsp ground coriander
Grated zest of one lime
3 tbsp lime juice
2 tbsp grated fresh ginger
1tbsp fish sauce
1/2 cup coconut milk
4 boneless, skinless chicken breasts, butterflied
salt, pepper

Remove and discard the outer tough skin on the lemon grass stalks, roughly chop. Put it in a food processor with chillies, garlic, spring onion, cilantro, spices, grated ginger, fish sauce and coconut milk.

Pulse until smooth. Toss the chicken with the lemongrass mixture then refrigerate for 1 hour.

Grill until chicken is cooked though. Sprinkle with salt and pepper.

Serve hot with fresh papaya sambal (optional) and rice if you prefer that, I tend to stick to the chicken and sambal only.

Papaya Sambal

A fresh side dish that goes well with most Asian dishes as well as Mexican (at least thats my opinion).

Ingredients;


1 papaya seeded and chopped (can be substituted with 2 mangos)
1 red onion (medium size)
A handful cilantro, chopped
2 tbs lime juice
1 tbs fish sauce
1 tsp sugar
Salt and pepper to taste

Combine all ingredients in a bowl, add salt and pepper to taste. Cover and let stand at least 30 minutes in room temperature for the flavours to blend. Serve.

Baked Sea Bass with Tomato Tapenade and Stir Fry Cabbage

This Friday I'm making Sea Bass using the two last recipes on my blog as well.
The Sea Bass is baked with a Tomato Tapenade Topping and served with a side of Stir-fried Cabbage.

Ingredients;


Sea bass (1/2 pound per person for a strong eater)
Salt and pepper to taste
Olive oil for the baking sheet
Tomato Tapenade for the topping
Stir Fried Cabbage for the side

Pat dry the fish, cut in portions and rub with salt and pepper. Put the pieces on an oiled baking sheet or in an oven proof dish.

Add 2 tbs of the Tomato Tapenade on the top and spread it out. Bake the fish in the oven (375F) for 25 minutes or until done (depending on your oven). Serve with the Stir-Fried Cabbage.

I did take a picture of the Sea Bass on a plate with the Cabbage but it didn't turn out that good.....Sorry!

Cabbage Stir-Fry

This summer when I was back in Norway I discovered a new side-dish that is so good and so easy it's a laugh.
I pairs good with both fish, meat and chicken.

Ingredients;


Green Cabbage
Red chili-pepper, finely chopped ( use gloves while preparing this or you might get a surprise when you take of your contacts in the night...)
Olive-oil
Salt and pepper to taste

Cut the cabbage in half and then finely shred it, you can use a knife or a mandolin.

Heat the oil in a wok. Add the cabbage and the chili-pepper and stir-fry while moving the cabbage around all the time until it softens but still has a bite to it. Add salt and pepper and perhaps a pinch of cayenne. Serve immediately!

Tomato Tapenade

This Tapenade with sun dried tomatoes can be used both as a spread (excellent with crostini) or as a side dish/sauce or a a topping for baked fish or chicken.

Ingredients;


1 cup sun dried tomatoes in oil
1/3 cup pine-nuts, toasted
1/3 cup parmesan
2 cloves garlic, minced
1/3 cup olive oil
A handful (or 2) basil leaves
Salt and pepper to taste

Mix all the ingredients in the bowl attachment to a handheld blender until smooth. If the mix is to thick add more olive oil. Use as you please!

Tzatziki

Often when I'm in a hurry and don't know what to make for dinner I end up making Tzatziki. This cucumber-yoghurt recipe makes a versatile side dish that can be paired with fish, chicken, meat of any kind or just eaten with homemade bread or pita.

Ingredients;


1 cucumber
1 cup plain yoghurt (preferably Greek and strained in a cheesecloth lined sieve)
2 garlic cloves
1 tsp fresh lemon juice
1 tsp good olive oil
1 tsp chopped parsley
1 tsp chopped mint
Salt and pepper

Peel the cucumber if you prefer and then seed it. Grate the peeled, seeded cucumber and toss it with 1 tsp salt. Place it in a sieve and and set it over a bowl to drain. Most recipes ask for it to be put in the refrigerator for 3 to 4 hours together with the yoghurt but when I'm in a hurry I just let it stand on the counter for 15 min and then squeeze it to get as much liquid as possible from the cucumber.

Transfer the thickened yoghurt to a bowl, add the cucumber, garlic, lemon juice, olive oil, parsley and mint (both the parsley and mint can be skipped if you don't have it, the Tzatziki will yummy anyway).
Mix and add pepper to taste. If you need it add more salt as well. Keep refrigerated until served.