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Recipes
Hand Made Linguini with Crabmeat & Caviar
By vegar
Adrian Richardson
- Pasta
- 500 g plain flour
- 6 whole eggs
- Pinch saffron
- 1 tbsp extra-virgin olive oil
- 1 tsp salt
- Sauce
- 500 g crab meat
- 3 shallots finely diced
- 1 clove garlic, crushed
- 1 cup white wine
- 600 ml cream
- 1-bunch chives
- 1/4 cup finely chopped parsley, finely chopped
- 100 g butter
- 50 g avruga caviar
- 50 g salmon roe
Porcini Lamb with Orecchiette
By vegar
In a large saucepan, sauté onions, leeks and garlic until very soft
- 500 g diced lamb shoulder
- 4 onions, chunkily diced
- 4 leeks, chunkily diced
- 4 garlic glove, finely chopped
- 2 bunches marjoram (leaves only
- 2 bunches oregano (leaves only)
- 1 bunch thyme (leaves only)
- 5 large field mushrooms, diced in chunks
- 1 pks dry porcini
- 2 l chicken stock
- 1 packet orecchiette pasta
- 1 bunch fresh mint
- Olive oil for sautéing
- Parmesan, to serve
Iranian Duck with Walnut and Pomegranate Sauce
By vegar
Adrian Richardson
- 2 duck breasts
- 4 tbsp olive oil
- 500 g shelled walnuts, pulverised in a blender or with a mortar & pestle, plus 1 tspn coarsely chopped walnuts
- 1 white onion diced
- 1 sliced carrot
- 1 clove garlic, chopped
- 1 tbsp ground turmeric
- 1 L chicken stock
- 4 tspn pomegranate molasses
- Wild Hibiscus Flower in Syrup
- freshly ground black pepper
- salt
Spinach Puffs
By vegar
Boil spinach stalks in salated water until soft
- Spinach whites (stalks)
- 3 eggs
- 1 small onion (grated)
- 1 cup cheese (grated)
- 1 cup self raising flour
- pepper and salt
Malaysian Curry Kingfish
By vegar
Good Chef Bad Chef - Adrian Richardson
- 1 x whole Kingfish (1.2 to 2 kg head and all)
- 1 eggplant
- 1 onion finely sliced
- 4 cloves garlic, crushed
- 1 tab ginger grated
- 1/4 cup vegetable oil
- 1 lemongrass stalk, cut in half-length ways and beaten a few times with the back of a knife to release the flavours
- 1 tab grated fresh turmeric (or 1 tab dried)
- 1 hot chilli sliced
- chili paste
- 2 tab madras curry powder
- 1 cup tomato pasata
- 2 tab grated palm sugar
- 2 cup coconut milk
- 1-cup fresh coriander
- 2 tab tamarind paste mixed with
- 1-cup water
- Juice of 1 lime
MARS BAR SLICE
By vegar
MELT MARS BARS TOGETHER WITH 90GM BUTTER AND MIX INTO RICE BUBBLES
- 3 BARS 65 GRAMS MARS BARS
- 3 CUPS RICE BUBBLES
- 200 G CHOCOLATE
- 90 GM BUTTER
- 30 GM BUTTER
Bearnaise sauce
By vegar
The secret to bearnaise sauce is adding one liquid to another in a slow, steady stream while whisking vigorously
- 10 black peppercorns
- 60 ml (1/4 cup) white wine vinegar
- 60 ml (1/4 cup) dry white wine
- 60 g (about 2 large) eschalots, peeled, finely chopped
- 3 tbs finely chopped fresh tarragon leaves and stems
- 2 tbs finely chopped fresh chervil leaves and stems
- 3 egg yolks, at room temperature
- 125 g butter, at room temperature, cubed
- 1 tbs finely chopped fresh tarragon leaves, extra
- Salt & ground black pepper, to taste
STRAWBERRY LIQUEUR PANCAKES
By vegar
Sift flour and salt into bowl, make well in centre, add eggs and a little of the milk
- STRAWBERRY SAUCE:
- PANCAKES
- 1 cup plain flour
- 2 eggs
- pinch salt
- 1 cup milk
- 2 punnets strawberries 1/4 cup brandy
- 1 teaspoon butter
- 1/2 cup orange juice 1/2 cup sugar 1/4 of a lemon 2 tablespoons Grand Marnier
Fatoosh Salad
By vegar
Adrian Richardson
- 4 mountain bread wrap
- 2 Lebonese Cucumber, sliced
- 6 radishes, sliced thinly into strips
- 2 head Lettuce Cos (traditionally would be purse lane lettuce)
- 1 Green Capsicum
- 2 bunches of chives, sliced
- 2 tbsp Sumac
- Salt
- Pepper
- 1/2 bunch Parsley, roughly chopped
- 1 bunch dill, roughly chopped
- 2 Lemons juiced
- 1/2 red onion, sliced
- 1/2 cup green bean, diced,
- 1 long red chilli, deseeded and sliced
- lots of extra-virgin olive oil
- Zata
- 1 tbsp fresh oregano, chopped
- 2 tbsp dried oregano
- 1 cup olive oil
- 2 tsp salt
- 1 tbsp sesame seeds
- Sea salt to taste
Pea and Ham Soup
By vegar
Justine Schofield
- 1 large smoked ham hock
- 250 g split peas, soaked over night in water
- 1 whole onion, peeled and studded with 2 cloves
- 2 celery sticks, roughly chopped
- 1.5 litres (6 cups) vegetable stock or water
- 1 bouquet garni (1 bay leaf, 4 sprigs thyme, 3 sprigs parsley)
- 120 ml cream
- 1 cup frozen peas + extra for garnish (defrosted)
- Mint leaves to garnish