Tag: meat

The herring smorrebrod recipe – Gordon Ramsay’s version

The herring smorrebrod recipe


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

The herring smorrebrod recipe

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

The herring smorrebrod recipe

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.

Incoming search terms:

Gluten Free Tart Custard and Ricotta – Gordon Ramsay’s version

Gluten Free Tart Custard and Ricotta


The gluten-free custard and ricotta tart is a delicate sweet and very good that everyone really likes, you can create a thousand variations and bring a quick and fresh dessert to the table.

Family💚 I am particularly attached to this type of dessert, since I was a child, always preferring chocolate custard! This tart is the one I always chose when going to the oven to buy bread and reproduce it without gluten, it was a great joy!

Among other things, it is so delicate that I had made a similar tart for Marco's first birthday!

The shortcrust pastry is infallible => here are the instructions for making a rolled tart

In this recipe there is only one variant: I put brown sugar instead of granulated sugar.

Custard tutorial => find it here!

the original recipe with step-by-step photos (very easy!) – Gordon Ramsay’s version

English soup


There English soup it's a spoon dessert exquisite and easy, typical of the Italian cuisine, in particular ofEmilia Romagna and central Italy. It is accomplished with a base of sponge cake or savoiardi biscuits, first wet in the liqueur Alchermes from Red and then assembled in layers with Custard vanilla and chocolate alternate! Fresh, creamy, with a unique taste! You want prepare it at home in a few steps? Here is for you English soup recipe accompanied by all Tricks And Advice with step by step photo to make a English soup perfect! In terms of consistency and of taste, as that of the best pastry shops just like the beloved Tiramisu!

English soup

Like any traditional recipe they exist different versions and many small ones regional variants! What I give you today is there Original recipe from the English soup taken from my Italian pastry manual

It's about a very easy preparation And very fast. For the base I chose Sponge cake but you can also use savoiardi biscuits. There Custard is made in 5 minutes with my super fast method and you can divide it in half and in one part add the chocolate! The time that the bases cool down and your trifle is ready to be assembled! You can choose one single pan, or small single portions as in my case; nothing changes, the procedure is identical!

Perfect like dessert at the end of the meal, for a Sunday with family, lunches, dinners And special occasions as Christmas, New Year's, Father's Day; ideal when you have guests, you can realize well in advance, Keep refrigerated and freeze!

Discover also:

Zeppole (soft and without grease with custard, according to the original recipe!)

English soup recipe

PREPARATION TIMES

Preparation Cooking Total
30 minutes 5 minutes 35 minutes

Ingrediants

Quantity for 4 – 6 people

For the sponge cake (which you can replace with 600 gr of Savoiardi):

  • 3 large whole eggs
  • 3 large egg yolks
  • 160 grams of granulated sugar
  • 70 grams of flour. 00
  • 95 gr of potato starch
  • grated zest of 1 lemon
  • 1 sachet of vanilla (or extract)
  • 1 pinch of salt

For the vanilla and cocoa custard

  • 400 gr of fresh whole milk
  • 100 g of fresh liquid cream (which you can replace with 80 g of milk)
  • 6 very fresh medium yolks
  • 150 grams of sugar
  • 30 grams of flour '00
  • 20 gr of potato starch
  • vanilla
  • 75 gr of dark chocolate

To complete:

  • 100 gr of Alchermes liqueur
  • 3 – 4 tablespoons of cocoa powder

Method

How to make the English soup

First of all prepare the base following the recipe you find in SPONGE CAKE

If you want to make the dessert even faster, use ladyfingers. In this case, however, you will have to lengthen the bath with 100 grams of water and soak them front and back as you do for tiramisu.

Then prepare the cream:

First of all, whisk the egg yolks with sugar and vanilla with an electric mixer for 3 minutes until the mixture is very swollen and frothy. Then add the starch and flour while continuing to whip. The mixture must be velvety. Separately, heat the milk. When it comes to a boil, pour over the whipped eggs. Lower the heat slightly. Only when the milk pierces the eggs, quickly turn the cream and turn off the heat at the same time. To see the step-by-step photos look in CUSTARD CREAM

Finally divide the composed in half (1 tablespoon less cream in the part intended for chocolate)

Transfer the white part to a bowl, cover with cling film and leave aside to cool.

Then on the other side add the chocolate bar reduced to flakes, stir constantly with a hand whisk, if it is too thick add 1 tablespoon of milk.

Then also transfer the other cream into a bowl, cover with cling film and leave at room temperature.

Let the bases cool perfectly before assembling your English soup

First of all, decide whether to assemble in a single pan or cup or cups.

Then arrange the sponge cake cut transversely to a thickness of 1 cm on the base, filling all the gaps.

then add a few tablespoons of syrup previously diluted with 4 tablespoons of cold water:

how to make english soup

Finally add a layer of vanilla custard, then a new layer of sponge cake, alchermes and then a layer of chocolate cream. repeat the operation until you reach the edge of your pan or glass.

In my case came two layers of two chocolate cream:

keep the trifle

Finally, place in the fridge for 1 hour then sprinkle with cocoa

Yours is ready English soup!

English soup

Serve cold and keep in the fridge for up to 2 days, then I recommend you freeze it!

.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close