Perfect after a day's gravel trail driving along the ghost road.
Or leisurely stroll through the woodland park to the Perlan atop of Öskjuhlíð hill
Heilsteikt Þorskflök með rækjum “gratin”
Panfried fillet of Plaice with shrimp “gratin “
Shrimp Gratin Ingredients:
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons flour
2 cups milk
30 uncooked peeled & divided shrimp
1/2 cup dry breadcrumbs
1/2 cup grated parmesan
1 cup cheddar cheese
1 onion thinly sliced
1 pinch salt
1 pinch ground nutmeg
Instructions:
1) Preheat oven to 175degC
2) Heat oil and butter in skillet, melt, reduce heat to medium, whisk in flour, stir until thick paste, 5 mins.
3) Gradually whisk in milk and simmer. Cook and stir until sauce is thick and smooth. 5-10 mins.
4) Season with nutmeg (or ground pepper) and salt.
5) Plate up panfried cod. Ladle shrimp gratin sauce on top. Cover with cheddar, add onion. Top with breadcrumbs and parmesan. Place under a medium heat grill until cheese gently melts and breadcrumbs turn golden, but not burnt.
6) Add your choice of vegetables and serve.
Grillsteikt Þorskflök á mildri sinnepssósu
Grilled fillet of Cod on mild mustard sauce
Pan seared salmon on cauliflower mash
Hekla Dessert
Mount Hekla is one of Iceland's most active volcanoes, known in antiquity at the gateway to Hell and folklore has persisted that witches gather on the summit during Easter. In the time of the early settlers, Hekla's more explosive eruptions caused widespread destruction and farms to be abandoned.
I discovered the butterkissed lava bombs method by mistake. I was trying to create a caramelise for potatoes and had the pan too hot. So when the butter was added, instead of a runny coating, I ended up making the inside of a Cadbury's Crunchie bar.
Heilsteikt Þorskflök með rækjum “gratin”
Panfried fillet of Plaice with shrimp “gratin “
Shrimp Gratin Ingredients:
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons flour
2 cups milk
30 uncooked peeled & divided shrimp
1/2 cup dry breadcrumbs
1/2 cup grated parmesan
1 cup cheddar cheese
1 onion thinly sliced
1 pinch salt
1 pinch ground nutmeg
Instructions:
1) Preheat oven to 175degC
2) Heat oil and butter in skillet, melt, reduce heat to medium, whisk in flour, stir until thick paste, 5 mins.
3) Gradually whisk in milk and simmer. Cook and stir until sauce is thick and smooth. 5-10 mins.
4) Season with nutmeg (or ground pepper) and salt.
5) Plate up panfried cod. Ladle shrimp gratin sauce on top. Cover with cheddar, add onion. Top with breadcrumbs and parmesan. Place under a medium heat grill until cheese gently melts and breadcrumbs turn golden, but not burnt.
6) Add your choice of vegetables and serve.
Grillsteikt Þorskflök á mildri sinnepssósu
Grilled fillet of Cod on mild mustard sauce
Ingredients for mild mustard sauce (Quick recipe):
1 cup double cream
1/2 cup Dijon mustard (to taste)
Pinch of ground white pepper
Salt (to taste)
Instructions:
1) Mix cream, mustard and pepper on low heat
2) Simmer stir and season
3) Pour onto warm plate, place grilled cod on top.
4) Add your choice of vegetables and serve.
Ingredients for mild mustard sauce (Long recipe):
2 tablespoons butter
2 tablespoons plain flour
1 tablespoon Dijon mustard
1 1/2 cups milk
Salt & pepper
Chopped parsley
Instructions:
1) Melt butter, low heat, add mustard, 30 seconds
2) Add flour and stir in until smooth and slight change in colour
3) Add milk, slowly and stir until incorporated using a whisk, avoid lumps
4) If sauce tastes slightly floury, it hasn't finished cooking, continue simmering.
5) Pour onto warm plate, place grilled cod on top.
6) Add your choice of vegetables and serve.
1 cup double cream
1/2 cup Dijon mustard (to taste)
Pinch of ground white pepper
Salt (to taste)
Instructions:
1) Mix cream, mustard and pepper on low heat
2) Simmer stir and season
3) Pour onto warm plate, place grilled cod on top.
4) Add your choice of vegetables and serve.
Ingredients for mild mustard sauce (Long recipe):
2 tablespoons butter
2 tablespoons plain flour
1 tablespoon Dijon mustard
1 1/2 cups milk
Salt & pepper
Chopped parsley
Instructions:
1) Melt butter, low heat, add mustard, 30 seconds
2) Add flour and stir in until smooth and slight change in colour
3) Add milk, slowly and stir until incorporated using a whisk, avoid lumps
4) If sauce tastes slightly floury, it hasn't finished cooking, continue simmering.
5) Pour onto warm plate, place grilled cod on top.
6) Add your choice of vegetables and serve.
Pan seared salmon on cauliflower mash
Ingredients:
1 lb salmon fillet
1/2 large head cauliflower, chopped into florets
2 medium potatoes, peeled, cut into 1" cubes
1/4 cup whole milk
2 - 4oz unsalted butter
Salt & pepper
6 Cherry tomatoes
1/4 cup olive oil
Handful pine nuts (optional)
2 lemon slices (optional)
Instructions:
1) Boil potatoes and cauliflower until very tender. Drain and return to the pot.
2) Add milk, butter, salt and pepper, mash until smooth. Beat with a spoon until it has a whipped texture.
3) Blend cherry tomatoes and pine nuts. Or just gently pan fry the tomatoes.
4) Heat frying pan and sear salmon.
5) Plate up mash, place salmon on top.
6) Plate up tomatoes to the side.
7) Add further vegetables of your choice.
1 lb salmon fillet
1/2 large head cauliflower, chopped into florets
2 medium potatoes, peeled, cut into 1" cubes
1/4 cup whole milk
2 - 4oz unsalted butter
Salt & pepper
6 Cherry tomatoes
1/4 cup olive oil
Handful pine nuts (optional)
2 lemon slices (optional)
Instructions:
1) Boil potatoes and cauliflower until very tender. Drain and return to the pot.
2) Add milk, butter, salt and pepper, mash until smooth. Beat with a spoon until it has a whipped texture.
3) Blend cherry tomatoes and pine nuts. Or just gently pan fry the tomatoes.
4) Heat frying pan and sear salmon.
5) Plate up mash, place salmon on top.
6) Plate up tomatoes to the side.
7) Add further vegetables of your choice.
Hekla Dessert
Mount Hekla is one of Iceland's most active volcanoes, known in antiquity at the gateway to Hell and folklore has persisted that witches gather on the summit during Easter. In the time of the early settlers, Hekla's more explosive eruptions caused widespread destruction and farms to be abandoned.
Inspired by the infamous volcano, this dessert is my own creation.
I discovered the butterkissed lava bombs method by mistake. I was trying to create a caramelise for potatoes and had the pan too hot. So when the butter was added, instead of a runny coating, I ended up making the inside of a Cadbury's Crunchie bar.
Ingredients:
Skyr unflavoured
Frozen cherries
Golden syrup
5 tablespoons sugar
3 tablespoons butter
Skyr unflavoured
Frozen cherries
Golden syrup
5 tablespoons sugar
3 tablespoons butter
Instructions:
1) On medium frying pan. Heat sugar until melts, stir in butter. Mixture will crisp up and cling together, making butterkissed.
2) Serve a generous scoop of skyr into bowl
3) Place defrosted cherries on top
4) Gently pour a little cherry juice on top to create the 'red lava flows'.
5) Gently add a teaspoon of golden syrup to the top for the 'super heated lava flows'
6) Crunch up the butterkissed and spinkle to the base to place the 'lava bombs'
1) On medium frying pan. Heat sugar until melts, stir in butter. Mixture will crisp up and cling together, making butterkissed.
2) Serve a generous scoop of skyr into bowl
3) Place defrosted cherries on top
4) Gently pour a little cherry juice on top to create the 'red lava flows'.
5) Gently add a teaspoon of golden syrup to the top for the 'super heated lava flows'
6) Crunch up the butterkissed and spinkle to the base to place the 'lava bombs'
In his book Journey To The Centre Of The Earth, Jules Verne wrote of Hekla:
Yet, people didn't leave this gruesome territory, instead they tries to reach Hekla's peak countless times until they finally succeeded. Thus depriving Hekla and her Gods of its deadly reputation.
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