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Recipes
fabulous fish stew
By vegar
Its worth trying to get hold of saffron for this one its available from most delis and good supermarkets
- 2 cloves of garlic, peeled
- optional: a small pinch of saffron
- sea salt and freshly ground black pepper
- 250 ml ready-made mayonnaise
- lemon juice
- 12 mussels
- 20 clams
- olive oil
- a small wineglass of white wine
- 1 x 400g tin good-quality plum tomatoes
- 2 small filets of seabass or bream, cut in half
- 2 small filets of red mullet or snapper, cut in half
- 2 small filets of monkfish or other firm white fish
- 4 langoustines or tiger prawns, shell on
- 2 thick slices of crusty bread
- a small handful of fennel tops
- extra virgin olive oil
- a small bunch of fresh basil, leaves picked and stalks chopped
Indian Naan Bread
By vegar
Mix yeast with water in a bowl and set aside
- 2 cups plain flour
- 3/4 cup water, warm
- 2 tablespoons oil
- 2 1/2 tablespoons Greek or natural yoghurt
- 1 teaspoon salt
- 1 teaspoon yeast
- 1 teaspoon sugar
- Pinch baking powder
Chocolate Parfait
By vegar
1. Whip the eggs with the sugar in a bowl over a hot steam until the mixture is frothy
- 2 eggs
- 100 g sugar
- 100 g toberlone chocolate, chopped
- 1 tablespoons milk
- 3 tablespoons brandy
- 250 ml heavy cream
Quinoa, Mango & Black Bean Salad
By vegar
Good Chef Bad Chef
- 1/2 cup quinoa
- 1 cup water
- 1/4 cup orange juice
- 1/4 cup chopped fresh coriander
- 2 tbsp rice wine vinegar
- 1 avocado, diced
- 2 tsp toasted sesame oil
- 1 tsp fresh ginger, grated
- ? teaspoon salt
- pinch of cayenne pepper
- 1 small mango, diced
- 1 small capsicum, diced
- 400 g black beans, hydrated or canned, rinsed
- 2 spring onions, thinly sliced
- 1 tbsp sesame seeds, toasted
- 2 tbsp olive oil
Bean and Prosciutto Bruschetta
By vegar
Slice the sourdough nice and thick, then chargrill
- 1 local heavy sourdough
- 10 slices prosciutto
- 500 g fava beans
- 1/2 lemon, squeezed
- 2 corn on the cob - kernels sliced
- 1/2 small butternut pumpkin, diced
- 1 bunch sage
- 1 large chilli, julienne on ice
- 1 bunch basil
- 2 red radishes, shaved on ice
- 1 handful local olives
- Snow pea sprouts
- Extra virgin olive oil
Thai Beef Noodle Salad
By vegar
Good chef Bad chef - Adrian Richardson
- Ingredients400 g beef (porter house)
- 1 head garlic
- 1 knob ginger
- 3 chillies
- Fish sauce
- Palm sugar
- Light soy
- Rice vinegar
- 1 pkt rice noodles thick & thin
- 2 red pepper
- 1 carrot
- 1 bunch Thai basil
- 1 bunch coriander
- 1 long cucumber
- 6 tomatoes
- 200 g bean shoots
- 1/2 cup peanuts roasted
- Dried baby shrimp
- Deep-fried shallots
- 1 lime
- 1 ice berg lettuce to serve
Chilli Mud Crab with Fermented Black Beans
By vegar
Serves Water to mix with the corn flour In a hot wok, heat the vegetable oil and then add the crab to cook for a ...
- 2 to limes, halved ketjap manis to taste Jasmine rice, cooked