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Recipes
Tagliatelle Marinara
By vegar
Jamie Oliver
- Clams
- Mussels
- Squid
- Scallops
- Fish
- 200 ml Cream
- 1 glass White wine
- Saffron
- Garlic
Papperdelle with Olives, Pancetta and Prawns
By vegar
Adrian Richardson
- 1 pkt San Remo egg pappardelle, cooked according to packet directions
- 2 thick slices pancetta, sliced into strips
- 5 cloves garlic, chopped
- 1 long red chilli, sliced and seeds removed
- 12 prawn cutlets, sliced down the middle
- handful green olives, pitted sliced in half
- 1 bunch chives, cut into batons
- 1 bunch parsley, roughly chopped
- Extra Virgin Olive Oil
- 50 gm butter (optional)
Pork Rack with Blackberry and Onion Sauce
By vegar
Remove the pork rack out of the fridge 1 hour before cooking
- 2 tbs. olive oil
- 2 kg pork rack with skin on, scored and bones frenched
- 1/2 bunch marjoram
- Salt and pepper
- 2 onions, finely sliced
- 1/2 cup port
- 1/2 cup chicken stock
- 2 tbs. blackberry j
Middle Eastern Seafood with Tahini Tartar and Salsa
By vegar
Janella
- 1 tsp white peppercorns
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 2 tbls lemon infused olive oil, or just plain
- 2 garlic cloves
- 1/2 tsp sea salt
- 1 tbls thyme leaves
- 1 lemon, zested
- 12 large scallops in the shell
- 12 green prawns, peeled and cleaned – tails on
- Salsa
- 1 small cucumber, sliced on the diagonal
- 1/2 red onion, sliced
- 2 cups coriander leaves
- 1 tbls olive oil (preferably lemon infused)
- 1 tsp white balsamic vinegar
- Sea salt and white pepper
- 1/4 cup tahini
- 1 cup plain yoghurt
- 1 lemon, juiced and zested
- 1 garlic clove, crushed
- 1/2 tsp sea salt
- 1/2 tsp white pepper
- 1 tbls capers, chopped
- 1 tbls dill pickles, chopped
- Lemon to garnish
ROASTED LAMB RUMP WITH GNOCCHI AND ROSEMARY JUS
By vegar
Preheat the oven to 180°C
- Gnocchi:
- 600 g desiree potatoes
- salt
- pinch nutmeg
- pinch nutmeg
- g plain flourLamb:
- 2 garlic cloves, crushed
- 1 red chili, deseeded, roughly chopped
- 2 sprigs rosemary, leaves removed from stalk
- 1 bay leaf, roughly chopped
- 3 sprigs thyme, leaves removed from stalk
- 1 lemon, zest and juice
- 1/4 cup extra virgin olive oil
- x 180g lamb rumps, cap off and trimmedRosemary Jus:
- 1 tbs extra virgin olive oil
- 20 g butter
- 5 shallots, roughly chopped
- 2 cloves garlic, crushed
- 2 sprigs rosemary, leaves removed from stalk
- 2 sprigs thyme, leaves removed from stalk
- 1 cup red wine
- 250 mls veal glaze
- Balsamic vinegar, to tasteSautéed wild mushrooms:
- 1 tbs extra virgin olive oil
- 20 g butter
- 500 g wild mushrooms, oyster, swiss brown, shemeji, chestnut, enoki
- 30 g butter
- 100 g baby peas
- 100 g baby spinach
- 2 tbs flat leaf parsley, finely chopped
Olive Tapenade
By vegar
Combine all ingredients in the bowl of a food processor and pulse to combine well, then allow to process until mixt...
- 3/4 pound pitted black olives, such as Kalamata, Nicoise, or Gaeta
- 1/4 cup capers, drained and rinsed
- 2 anchovy fillets, drained, rinsed and patted dry
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 bay leaf, finely chopped
- 5 sprigs fresh thyme, leaves finely chopped
- 3 tablespoons chopped parsley
- 1/4 teaspoon crushed red pepper
- 1/2 lemon, juiced
- 1 teaspoon red wine vinegar
- 1 tablespoon cognac or brandy
- 1/2 cup good quality extra-virgin olive oil
Pork Rack with Blackberry and Onion Sauce
By vegar
Remove the pork rack out of the fridge 1 hour before cooking
- 2 tbs. olive oil
- 2 kg pork rack with skin on, scored and bones frenched
- 1/2 bunch marjoram
- Salt and pepper
- 2 onions, finely sliced
- 1/2 cup port
- 1/2 cup chicken stock
- 2 tbs. blackberry j
Sweet Batter
By vegar
Beat 2 egg yolks, 2/3 cup milk and 1 tbsp melted butter together
- 2 egg yolks
- 2/3 cup milk
- 1 tbsp melted butter
- 1 cup plain flour
- 1 tbs caster sugar
Sticky Chilli Beef Ribs
By vegar
The day before cooking, prepare the marinade by mixing ginger, garlic, lime, chilli sauce, paprika, maple syrup and...
- 2 tbs. vegetable oil
- 4 meaty beef ribs or 8 small ribs (approx. 330g each)
- 1 knob of ginger, finely grated
- 3 cloves garlic, finely grated
- Juice 1 lime
- 1/2 cup Sriracha chilli sauce*
- 1 heaped tsp. smoked paprika
- 3 tbs. maple syrup
- 1 tbs. soy sauce
- 1 onion, sliced
- 1 cinnamon stick
- 1/4 Chinese cooking wine
- 250 ml apple cider
- 1/2 cup chicken stock
Poached Eggs with Red Wine Sauce
By vegar
Prepare the onion confit by placing the onions, salt and butter in a deep pan over medium heat
- Onion confit
- 3 onions, very finely sliced
- 20 g butter
- Pinch nutmeg
- Salt
- 2/3 bottle of full bodied red wine
- 2 French shallots, finely chopped
- 1/2 a carrot, boiled until tender then pureed with a little of the cooking liquid
- 80 g butter, chilled and cut into cubes
- 4 eggs, extra fresh
- 30 ml white vinegar
- 120 g of speck
- 1/2 bunch chives, finely chopped