Clean out the fridge salad

 

I enjoy almost the most cooking with leftovers. Then you need to think about what to use and what goes along with each other. Yesterday I made a quick and tasty salad with spinach and ricotta tortellini, pesto, lettuce, yellow and red cherry tomatoes, a little red onion, crispy bacon, avocado, feta and pine seeds. Throw everything together and enjoy!

 

An other dish that consisted of leftovers from a dinner party was cauliflower puré, coriander meatballs and fried pak choi and zucchini. 

 

 

For the meatballs I used 400g of beef mince, 1 egg, 1 spring onion, a large hand full of chopped coriander, 2 tbsp of Sriracha and salt. Then just mix together and form into balls and bake in the oven (200 degrees) for 10-15 minutes.

 

The pak choi I cut into strips, and sliced the zucchini with a cheese slicer. Then I fried them together with spring onion in a little olive oil and seasoned with lemon, salt and pepper.  

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Dinner

My sister and her little family visited this weekend us in Tallinn, so I made them some dinner. As appertizer I made scallops, pea puré and crispy chorizo, recipe Here!



For main, I made a fresh duck dish with butternut squash and a herb vinaegrette. 



Duck with oven roasted butternut squash and herb vinaegrette:

Roasted butternut squash: peel and cut one butternut squash into smaller pieces, put in an oven tray and drizzle with olive oil, salt, 2 tsp coriander powder and chili flakes. Bake in a 220 degree oven for about 30-40 minutes until golden.

Herb vinaegrette:

– juice of half a lemon

– 0,5 dl olive oil

– 0,5 dl chopped fresh coriander

– about 3-4 tbsp of chopped parsley

– 1 garlic clove

– salt and pepper

Squeeze the juice of the lemon into a bowl, add the olive oil and chopped herbs. Press or grate the garlic and add salt and pepper. Stirr well and taste that the acidity is good, othervise add more lemon. Toast some sunflower seeds in a dry pan and season with salt and chili flakes. 

The duck I simply seasoned with salt and pepper, then scored the skin. Heat up a large pan and fry the duck with the skin side down for about 4 minutes until golden and crisp, then 1 minute on the other side. Then remove from the pan and finish the cooking in a 200 degree oven for about 10 minutes for medium rare, 15 for pink. Then let rest wrapped in tin foil for 10 minutes before slicing. 

Plate up the butternut squash and duck on a bed of arugula, drizzle over the vinaegrette and toasted sunflower seeds. Voilà! 

Asian meatballs in coconut-lime sauce and noodles

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I have been extremely lazy with grocery shopping during the past week. I have been extracting every little corner from the fridge! So, I came up with this dish as I found; a carrot, a chili, garlic, half a red onion, two limes, some coriander, noodles and ginger. All I needed from the store was then coconut milk and minced meat.
Lamb and beef mince is quite a common sight in the meat counter in Estonia, and it costs 5-6€/kg, which is a bit more expensive than beef-pork mince, but I like the flavour of the lamb.

Asian spiced meatballs:
– 400g of lamb-beef or beef-pork mince
– 2 cloves of garlic
– 1 thumb sized piece of ginger
– 1/2 red onion ( you can also use spring onion, I just wanted to get rid off it)
– handfull of coriander
– cest from 1 lime
– 1 tbsp of sriracha sauce/ or 1 chili
– 2 tbsp of sesame seeds
– 1 egg
– salt

Coconut lime sauce
– 1 can of coconut milk
– 1 chili
– 2 tbsp of soy sauce
– thumb-sized piece of ginger
– juice of one lime

Start with chopping the red onion and coriander as small as you can, add to the bowl with the meat. Grate the lime cest (try not to grate any white parts), ginger and garlic. Add the sesame seeds, salt, sriracha and egg and stirr well. Let sit in the fridge for about 10-15 minutes.

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Meanwhile you can do the noodle salad. For the salad you need: rice noodles, 1 carrot, 1 tbsp of soy sauce, 1 tbsp of fish sauce, juice from 1 lime, 1/2 chili and 1 tbsp of water, top off with coriander and spring onion.Put on some water and let boil, add noodles. Boil according to instructions on package and drain. To a bowl, add soy sauce, lime juice, fish sauce, chopped chili and water. Stirr, and add noodles. Peel the carrot, and slice thin strips of the carrot with the vegetable peeler. Add carrot to noodles and toss.

Form the meat into small balls, if it sticks to your hand, wet your hands a bit with water. Fry the meat balls quickly just to get some color on every side, because they will cook through in the sauce. When fried on every side, remove meatballs from the pan, and add the coconutmilk to the pan and the chili, lime juice, soy and ginger. Let simmer 2-3 minutes before adding the meatballs. Let simmer on a low heat for about 6-8 minutes (depending on how big your meatballs are) and serve with the rice noodles.

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