Good eggs too!!It's nice to think of all the things you can do starting with eggs and good butter.
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Looks like a good Japanese meal.Second time making sushi, better than the first but I cut my pieces too big I think. Still tasty though
Greasy's red snapper dinner set special:View attachment 192799
Nubbesallad or gubbröra?Matjes herring salad.
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Me too?
I had to look that up, of courseNubbesallad or gubbröra?
That looks fantastic!Teriyaki chicken breast with a honey, soy sauce, honey, garlic glaze and topped with panko and parsley. I made the teriyaki sauce myself.
GroßartigTeriyaki chicken breast with a honey, soy sauce, honey, garlic glaze and topped with panko and parsley. I made the teriyaki sauce myself. Served with a sweet, sour, hot and spicy apple, spring onion, leek, chili, ginger, garlic and shallot salad. The combination is simply delicious.
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Holy crap I want to eat that! Do. you have a recipe you can link or do you freestyle it? Looks great on the platter too, good job sir!Teriyaki chicken breast with a honey, soy sauce, honey, garlic glaze and topped with panko and parsley. I made the teriyaki sauce myself. Served with a sweet, sour, hot and spicy apple, spring onion, leek, chili, ginger, garlic and shallot salad. The combination is simply delicious.
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Thank you I will post it tommorow I got the Spare loan to test. It‘s a solid no brainer and onion killer. Now I want oneHoly crap I want to eat that! Do. you have a recipe you can link or do you freestyle it? Looks great on the platter too, good job sir!
(Nice looking Spåre too! A honyaki from him is my current darling)
You're right. The dish was a little freestyle and derived from that. I used skinless chicken breast instead of Lacks. I added finely chopped salmon to the salad. I used parsley instead of coriander. I replaced the red onions with shallots.Holy crap I want to eat that! Do. you have a recipe you can link or do you freestyle it? Looks great on the platter too, good job sir!
(Nice looking Spåre too! A honyaki from him is my current darling)
You're right. The dish was a little freestyle and derived from that. I used skinless chicken breast instead of Lacks. I added finely chopped salmon to the salad. I used parsley instead of coriander. I replaced the red onions with shallots.
I made the teriyaki sauce myself and added roasted sesame seeds at the end.
There is also a video of the original recipe here
FOR THE SALMON
400 g salmon fillet (skinless and boneless)
3 tablespoons good olive oil
1 tablespoon light soy sauce
1 clove garlic
4-5 tbsp teriyaki sauce
1 tsp honey
3 sprigs of coriander greens
APPLE SALAD
2 apples
2 small red onions
½ red chilli (seedless)
1 stalk of spring onions
Juice of half a lemon
MARINADE
½ tbsp ginger
1 clove of garlic
1 pair of coriander leaves
2 tablespoons light soy sauce
½ tbsp honey
Zest of half a lemon
Juice of half a lemon
1 tbsp apple cider vinegar
3 tbsp olive oil
Salt pepper
THAT'S HOW IT WORKS
I quarter and core the apples; then I use the mandolin to grate them into very fine slices, which I sprinkle with the juice of 1/2 a lemon so they don't turn brown. The red onions are peeled, halved lengthwise and also sliced into fine strips. I cut the spring onions into thin rings. I chop the chili, garlic and ginger into small to tiny cubes. I cut the salmon fillet into four pieces of about 100 grams each.
Now put the apple slices, the red onions, chili cubes and spring onions in a bowl.
For the marinade, I mix 1/2 tbsp ginger, garlic with 2 tbsp light soy sauce, 1/2 tbsp honey, zest and juice of 1/2 lemon, 1 tbsp apple cider vinegar and 3 tbsp olive oil. I season the marinade with salt and pepper and then add it to the apple salad. Fold in well and leave to infuse. Finely chopped coriander is only added when serving.
Meanwhile, I sauté the salmon in 3 tablespoons of olive oil over low heat. As soon as the salmon has colored on both sides but is still translucent on the inside, I take it out of the pan and put it in the oven at 50 degrees. Now I fry some diced garlic and add 1 tablespoon soy sauce, 4 – 5 tablespoons teriyaki sauce and 1 teaspoon honey to the pan. Stir once and boil down briefly. Now the salmon goes back into the pan. I toss it in the sauce for a few seconds and I'm ready to serve. In less than 30 minutes! I arrange the salad on the plate, place the fish next to it, drizzle with the teriyaki sauce and garnish with the coriander leaves. (If you don't like coriander, just use parsley.)
You're right. The dish was a little freestyle and derived from that. I used skinless chicken breast instead of Lacks. I added finely chopped salmon to the salad. I used parsley instead of coriander. I replaced the red onions with shallots.
I made the teriyaki sauce myself and added roasted sesame seeds at the end.
There is also a video of the original recipe here
FOR THE SALMON
400 g salmon fillet (skinless and boneless)
3 tablespoons good olive oil
1 tablespoon light soy sauce
1 clove garlic
4-5 tbsp teriyaki sauce
1 tsp honey
3 sprigs of coriander greens
APPLE SALAD
2 apples
2 small red onions
½ red chilli (seedless)
1 stalk of spring onions
Juice of half a lemon
MARINADE
½ tbsp ginger
1 clove of garlic
1 pair of coriander leaves
2 tablespoons light soy sauce
½ tbsp honey
Zest of half a lemon
Juice of half a lemon
1 tbsp apple cider vinegar
3 tbsp olive oil
Salt pepper
THAT'S HOW IT WORKS
I quarter and core the apples; then I use the mandolin to grate them into very fine slices, which I sprinkle with the juice of 1/2 a lemon so they don't turn brown. The red onions are peeled, halved lengthwise and also sliced into fine strips. I cut the spring onions into thin rings. I chop the chili, garlic and ginger into small to tiny cubes. I cut the salmon fillet into four pieces of about 100 grams each.
Now put the apple slices, the red onions, chili cubes and spring onions in a bowl.
For the marinade, I mix 1/2 tbsp ginger, garlic with 2 tbsp light soy sauce, 1/2 tbsp honey, zest and juice of 1/2 lemon, 1 tbsp apple cider vinegar and 3 tbsp olive oil. I season the marinade with salt and pepper and then add it to the apple salad. Fold in well and leave to infuse. Finely chopped coriander is only added when serving.
Meanwhile, I sauté the salmon in 3 tablespoons of olive oil over low heat. As soon as the salmon has colored on both sides but is still translucent on the inside, I take it out of the pan and put it in the oven at 50 degrees. Now I fry some diced garlic and add 1 tablespoon soy sauce, 4 – 5 tablespoons teriyaki sauce and 1 teaspoon honey to the pan. Stir once and boil down briefly. Now the salmon goes back into the pan. I toss it in the sauce for a few seconds and I'm ready to serve. In less than 30 minutes! I arrange the salad on the plate, place the fish next to it, drizzle with the teriyaki sauce and garnish with the coriander leaves. (If you don't like coriander, just use parsley.)
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