Gourmet Iceland R E C I P E S
F R O M
T H E
Issue No. 01
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R A N G A
Spring
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R E S T A U R A N T
2016
www.hotelranga.is
Wild Mushroom Soup
by Karl Jóhann Unnarsson
www.hotelranga.is
Ingredients...
Method:
Ingredients: • 400g Icelandic mushrooms or fresh field mushrooms • 2 large white onions • 100g dried mushrooms • 200g mixed frozen mushrooms (ceps, porcini or similar) • 5 tbs vegetable oil • 300g butter • 100g plain white flour • 100ml white wine • 100 ml Madeira • 500ml water • 2000ml double or heavy cream • 3 tbs mushroom powder (you can make your own or buy)
1. Slice the mushrooms and onions thinly 2. Take a large heavy-based saucepan and gently heat the oil 3. Gently fry the fresh mushrooms, onions and frozen mushrooms for 5 minutes 4. Pour all the wine into the pan and let it boil until the wine has reduced to almost nothing 5. Add the water to the pan 6. Now add the dried mushrooms and stir 7. Add the mushroom powder into the pan and let the mixture boil for 20 minutes 8. Now add the cream into the pot and let it simmer for 60 minutes 9. In a small pan place 100g of the butter, heat gently and let it melt, then add the flour and combine to make a roux. Whisk the roux mixture into the soup until the soup thickens 10. Let the soup simmer for 10 mins and then add the remaining 200g of the butter 11. Blitz the soup with a hand-held blender 12. Season with salt and pepper, also it is very good to add little bit of sherry vinegar at the end.
Method: Cauliflower: 1) Remove leaves and cut the cauliflower into four equal parts 2) Wash the cauliflower in cold water 3) Put all the cauliflower parts into a vacuum bag (if using a sous vide machine) along with the salt, vinegar, butter, thyme and garlic oil and close the vacuum bag 4) * Set the sous vide machine to 85 degrees 5) Cook the cauliflower for 30 minutes *if not using a sous vide machine the cauliflower can also be steamed until soft with the butter etc in a pan with a tight fitting lid until tender. Lightly pickled red onion:
Cauliflower with red onion, granola & butternut squash puree
Ingredients... Cauliflower: • 1 large cauliflower • 50ml garlic oil • 1tbsp salt • Sprig of thyme • 50g butter • 50ml apple cider vinegar Lightly pickled red onion: 1 red onion 250ml apple cider vinegar 500ml water 150g sugar Salt Butternut Squash Puree: 1 medium butternut squash 150g butter Salt
by Karl Jóhann Unnarsson
www.hotelranga.is
Granola: 25g pumpkin seeds 25g sesame seeds 25g salted nuts 25g poppy seeds 25g honey 3 tbs apple cider vinegar
1) Cut the red onion into very thin slices 2) Pour the vinegar and water into a saucepan 3) Add the sugar to the water and bring to the boil 4) When the liquid is hot and the sugar has dissolved take it off the heat and add the red onion and cover the pot 5) Leave the onion in the liquid until it cools Butternut Squash Puree: 1) Clean and peel the butternut squash 2) Cut it into small or medium size cubes 3) Gently heat the pan and add the butter, be careful not to let the butter catch 4) Add the butternut squash cubes and cook slowly in the butter until tender 5) Take the cooked butternut squash and blend for 5-10 minutes until it has a silky smooth consistency (puree) 6) Add salt to taste Granola: 1) Heat the honey and vinegar in a small pan 2) Pre-heat the oven to 165 degrees 3) Add the nuts and seeds with the honey and vinegar and combine together 4) Take the mix and spread evenly on a baking tray and bake for 10-15 minutes 5) Remove from the oven and leave to cool until room temperature 6) Serve the cauliflower with the puree, onions and granola on a dark ceramic plate to accentuate the colours of the ingredients.
Cured Salmon with trout roe and dill by Karl JĂłhann Unnarsson
Ingredients...
Method:
Salmon:
Salmon:
1 fillet of salmon 150g salt 150g sugar 1 lemon
1) Clean the Salmon fillet 2) Put the sugar and salt into a bowl 3) Add the zest of the lemon to the sugar and salt and mix 4) Put the salmon on a tray and pour the mix over it 5) Allow the salmon to cure for 35 minutes in the refrigerator. 6) Wash the salt and sugar mix of the salmon and dry 7) Cut the salmon into pieces 8) Take a blowtorch and lightly burn the top of each piece
Dill Oil : 500ml olive oil 100g dill Trout roe & dressing: 100g trout roe Âź of fresh fennel bulb 1 small shallot onion 100ml dill oil
Dill Oil: 1) Take the dill and put it into a blender with the oil 2) Put on a slow spin setting initially 3) Then put it on full power for 15 minutes until it becomes dark green 4) When the liquid is a rich green pass through a fine sieve Trout roe & dressing: 1) Cut the fennel and the onion finely and place in a small bowl 2) Mix the dill oil and the fresh trout roe in a bowl with the fennel and onion Serving suggestion: this delicate dish works perfectly with the addition of a lightly poached, smoked egg yolk.
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Skyr with oat crumble & berries
Ingredients for 10: For the Skyr: 1 litre of heavy/double cream 370g sugar 2 vanilla pods 6 gelatin leaves 1 kg pure skyr For the Oat crumble: 250g oats 250g butter (room temperature) 250g flour 250g brown sugar Mixed fresh berries
by Karl JĂłhann Unnarsson
www.hotelranga.is
Method Skyr: 1) Place the gelatin in a bowl with cold water 2) Put the cream in a pot with the sugar and vanilla pods and bring it to the boil 3) Take the pot from the heat and drain the water from gelatin and add to the pot, whisk well until gelatin has dissolved 4) Allow the mixture to cool down to 40 – 45 degrees before adding the skyr. 5) Stir the skyr in carefully 6) Leave the mixture to cool for at least one hour Method Crumble: 1) Mix all the ingredients in an oven proof bowl 2) Pre-heat the oven to 170 degrees 3) Bake for 10 mins and then stir well, then allow to bake for a further 10 mins and remove from oven and cool. To serve: Serve the Skyr topped with fresh berries and the crumble mixture
www.hotelranga.is