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Recipes
Churros with Chocolate Sauce
By vegar
In a pot, bring to boil milk, sugar, butter and vanilla beans
- Churros
- 250 ml Milk
- 100 g Unsalted Butter
- 1 tbs Castor Sugar
- 125 g Flour
- 3 Egg Yolks
- 2 Vanilla beans (split and deseeded)
- Vegetable Oil for frying
- Chocolate Sauce
- 1 cup Condensed Milk
- 200 g Dark Chocolate
- Splash of Milk
- Splash of Rum
Baked Fennel & Potato in Milk
By vegar
Heat the oil in a large, deep pan
- 1 tbs. extra virgin olive oil
- 3 fennel, tough leaves removed & cut into 4
- 3 Kestrel Potatoes peeled and cut into 4
- 2 cloves garlic
- Zest 1/2 an orange
- 2 sprigs thyme
- 1 cup milk + extra
- 10 g butter
- 1/4 tsp. fennel seeds
- Salt and pepper
- Small handful of grated parmesan (optional)
Quinoa Chia Balls
By vegar
Place quinoa in a saucepan with 1 and 1/3 cups water
- 2/3 cup white quinoa
- 150 g pitted dates
- 1 cup macro wholefoods market nut butter
- 2/3 cup almond meal
- 2 tbs black or white chia seeds
- 2 tbs cocoa
- desiccated coconut or melted dark chocolate, to serve
BEER BATTER
By vegar
Sift flour and a pinch of salt into a bowl Make well iin centre
- 1 cup flour
- salt
- 1 egg
- 1 egg yolk (reserve white)
- 60 g melted butter
- 1 cup beer
Smoked Salmon Croquettes
By vegar
Take Smoked Salmon Croquettes to the party for a sure hit
- Bechamel Sauce
- 50 g Butter
- 50 g plain flour
- 1 cup hot milk
- 1/2 onion, diced
- salt
- 500 g smoked salmon or cooked salmon
- 1 tablespoon Dijon mustard (Mailee)
- 1 bunch chives, finely chopped
- 1 bunch dill, finely chopped
- 1 tablespoon chopped thyme leaves
- Coating
- 3 eggs
- 1 cup plain flour
- 2 cups homemade breadcrumbs (or panko crumbs)
- pinch salt
- oil for deep frying
Beef Fillet with Parsnip Purée, Beetroot & Red Wine Discs and Red Wine Jus
By vegar
Place beetroot, wine and 250ml (1 cup) water in a small saucepan over high heat
- 150 g beetroot, peeled, cut into 2cm pieces
- 25 ml red wine
- 30 g caster sugar
- 3 g agar-agar
- Vegetable oil, to grease, brush and deep-fry
- Salt and pepper, to grease
- 500 g beef fillet
- 1 parsnip, peeled, thinly sliced
- 2 tbs olive oil
- 1 garlic clove, crushed
- 500 g baby spinach
- Micro herbs, to garnish
- 2 large parsnips, peeled, thinly sliced
- 875 ml (3 1/2 cups) milk
- 3 garlic cloves, crushed
- 1 tbs canola oil
- 2 eschalots, finely diced
- 125 ml (1/2 cup) red wine
- 125 ml (1/2 cup) beef stock
- 25 g butter
- 1 tbs Dijon mustard
crab wonton
By vegar
Crab Wontons Makes about 20 wontons 4 ounces cream cheese, softened 2 green onions, minced 1/2 teaspoon mince...
- Crab Wontons
- Makes about 20 wontons
- 4 ounces cream cheese, softened
- 2 green onions, minced
- 1/2 teaspoon minced fresh ginger, optional
- 1/4 pound lump dungeness crab meat
- kosher salt to taste
- approximately 20 wonton wrappers
- 2 about 2 cups canola oil for frying
Green Chicken and Coconut Curry
By vegar
Adrian Richardson
- 500 g chicken breast, skin
- removed and thinly sliced
- 1 onion, peeled and thinly sliced
- 4 cloves garlic
- 3 tbsp ginger, grated (if you can get
- 3 tbsp galangal, a type of Asian ginger
- 1 chili, seeds removed and sliced
- 1 large bunch of coriander and basil, washed and roughly chopped
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 capsicum, diced into large chunks
- Puree above to a paste
- 1 lemon grass stalked, bashed with
- a blunt instrument to release the flavor
- 2 kaffir lime leaves
- 50 g palm sugar
- 2 tins coconut cream
- 2 cups stock or water
- Juice if 2 limes
- 3 tbsp safflower oil
Jools Favourite Stew
By vegar
Preheat the oven to 160ºC/300ºF/gas 2
- olive oil
- a knob of butter
- 1 onion, peeled and chopped
- a handful of fresh sage leaves
- 800 g/1 3/4lb stewing steak or beef skirt, cut into 5cm/2 inch pieces
- sea salt and freshly ground black pepper
- flour, to dust
- 2 parsnips, peeled and quartered
- 4 carrots, peeled and halved
- 1/2 a butternut squash, halved, deseeded and roughly diced
- optional: a handful of Jerusalem artichokes, peeled and halved
- 500 g/1lb 2oz small potatoes
- 2 tablespoons tomato purée
- 1/2 a bottle of red wine
- 285 ml/1/2 pint beef or vegetable stock
- zest of 1 lemon, finely grated
- a handful of rosemary, leaves picked
- 1 clove of garlic, peeled and chopped
Massaman curry with roti and pickled salad
By vegar
1. Heat 2 tbs of oil in a pressure cooker over medium heat
- 5 tbs grape seed oil
- 1.8 kg oxtail, cut into pieces at joints
- 500 ml pineapple juice
- 4 bay leaves
- 4 kipfler potatoes, sliced
- 12 eschalots, plus 14 extra, chopped
- 60 ml (1/4 cup) fish sauce
- 60 ml (1/4 cup) tamarind water*
- 50 g peanuts, roasted
- Coriander leaves, to serve
- Pickled salad
- 75 g (1/3 cup) caster sugar
- 70 ml water
- 70 ml white wine vinegar
- Salt and pepper, to season
- 4 Lebanese cucumbers, diced
- 5 eschalots, thinly sliced
- 3 long red chillies, thinly sliced
- Roti
- 375 g (2 1/2 cups) plain flour, plus extra, to dust
- 125 ml (1/2 cup) milk
- 60 ml (1/4 cup) water
- 1 pinch of salt
- 2 1/2 tbs butter, plus extra, to grease
- Ghee, to fry
- Paste
- 1 tsp cumin seeds
- 1 tbs coriander seeds
- 1 tsp ground nutmeg
- 1 stick cassia bark*
- 8 Thai cardamom pods*, 4 whole,
- 4 seeds only
- 4 cloves
- 1/2 tsp ground mace
- 7 eschalots
- 7 garlic cloves
- 3 lemongrass stalks, bruised
- 7 coriander roots
- 8 cm-piece galangal, chopped
- 4 dried long red chillies, soaked, drained, stalks removed
- 1/4 tsp chilli powder
- 3 tbs grape seed oil
- 600 ml coconut cream
- Tamarind water can be made by soaking a piece of tamarind in hot water for 10-15 minutes and then straining off the liquid, discarding any seeds or residue.
- Cassia bark is an aromatic bark similar to cinnamon with a very sweet, pungent aroma.
- Thai cardamom pods are small spherical pods, pale in colour found in South-East Asia. The flavour is similar to green cardamom, but slightly milder.