Tag: beef

The herring smorrebrod recipe – Gordon Ramsay’s version

Smorrebrods, are typical Danish open sandwiches, with a base of rye bread, butter and delicious topping. Today I'll let you taste my version with herring.

Not only in Denmark: we find Smorrebrods in others as well Scandinavian countries, offered at all levels, from starred restaurants to street food.

They can be customized in many ways, playing with main ingredients and toppings, but they cannot be missing: a base of rye bread and butter to spread.

Eel, herring, salmon, shrimp and other fish, more or less smoked or dried, are generally the protagonists, but there are also meat and vegetarian versions. Eggs, radishes and red onion are a must among the toppings. dill, chives and beets.

The classic Danish smorrebrod with herring is called Sol over Gudhjem and takes its name from Gudhjem, the picturesque fishing village on the island of Bornholm. It is prepared with a base of rye bread, soft butter, smoked herring, radishes, raw yolk, dill, onion and chives.

I wanted to customize it a bit by replacing the raw yolk with a boiled egg, marinated in beetroot, another ingredient used in Danish open sandwiches.

As for the fish, I chose the delicately smoked herring fillets from Vici.

I added the crunchy part instead with the sliced radishes and decorated with mixed leaves and dill.

Post in collaboration with Vici

ingredients for 4 Danish open sandwiches

WHAT

200 g of smoked herring
4 slices of rye bread
2 eggs
100 g of cooked beets
50 g of butter
a bunch of mixed salad
half a spring onion
4 radishes
olive oil to taste
the juice of half a lemon
a bunch of fresh dill
Salt and Pepper To Taste

HOW TO PREPARE DANISH HERRING SMORREBRODS

First I took care of the eggs, which I boiled in boiling water for 9 minutes. I cooled them, peeled them and then soaked them in the blended beetroot pulp, diluted with a little water.

When it was time to serve, I dressed the salad with oil, lemon juice, salt, pepper and the sliced spring onion. I cut the herring into slices and the radishes into slices.

Then I toasted the bread and spread it with butter, heated in a bain-marie and then emulsified to obtain a cream.

I added the herring with fresh dill, the eggs cut into wedges, the salad and radishes.

Click.

VICI

Vici is a brand of fish-based products, developed by Viciunai Group, a Lithuanian company that distributes throughout Europe from the Baltic Sea.

The raw materials come from sustainable fish farms, with MSC certification, and are processed in compliance with their typicality and tradition.

Vici is synonymous with fish specialties, both fresh and smoked or frozen. But also baked goods and frozen ethnic specialties, such as delicious Japanese gyoza, meat, fish or vegetarian.

Salty donut empty fridge – Recipes on the fly – Gordon Ramsay’s version

There Salted donut empties fridge into oven pot it is a very soft, easy and quick rustic cake that is prepared with cheeses, meats and olives.

A very tasty savory pie that the whole family will like, excellent for a quick dinner or to enrich an appetizer or a picnic. It is also an excellent idea to take for lunch in the office or at the university.

This tasty salty donut is also a smart idea to use and recycle those small leftovers of cheese and various cold cuts that are stored in the refrigerator and that we do not know how to use.

To prepare it is very simple: you do not need planetary or mixer, you just need a simple hand whisk and a few ingredients.

For the cooking of this salty donut you can opt for either the oven pot, as in the recipe, or fill a simple donut mold and cook it in the traditional oven at 180 ° for about 40 minutes.

Once cooked, let it cool well before slicing it otherwise it will be easy to break.

Let's see this fantastic recipe right away.

Salty donut empties fridge

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Indian veal curry burger – Gordon Ramsay’s version

This veal curry burger has all the flavor and color of Indian spices thanks to the delicious Madras curry sauce.

That of the curry burger is a simple recipe to make and of great effect, to be personalized with your favorite curry spice blend. I have always loved Madras curry, a mixture based on turmeric, coriander, cumin, fenugreek, paprika, pepper, mustard seeds, chilli, ginger, fennel seeds, garlic and cardamom.

I like to make the sauce with Greek yogurt, to make it creamy and light. But if you want to try a variant of Greek yogurt, I invite you to taste mine curry mayonnaise.

You can also use different types of meat for your burger, from chicken to beef, through lamb or turkey. I wanted to use the veal burger from the veal of Casa Vercelli.

This product is obtained only from the meat of fine calves, born, raised and selected in Italy, this minced meat is tasty and versatile, suitable for many recipes. It is digestible, has very little fat and a high content of proteins and amino acids.

post made in collaboration with Vitello di Casa Vercelli

HOW TO PREPARE THE CURRY BURGER

First, I peeled the red onion and cut it into wedges. I placed it on a baking sheet covered with baking paper, sprinkled with seed oil, sprinkled with paprika and seasoned with salt and pepper. I baked for 25 minutes in a hot oven at 200 degrees.

In the meantime, I cooked the 2 veal burgers without seasoning on a very hot grill pan for 8 minutes, turning them halfway through cooking.

Meanwhile, I mixed the curry spice mixture with the oil and Greek yogurt until the mixture was smooth and homogeneous.

Finally, I dressed the salad with oil, chopped coriander, lime juice, salt and pepper. If you don't like fresh coriander you can replace it with simple parsley

Everything is ready to whip up our curry burger: bread, curry sauce, veal burger, baked onions and lime salad.