Tag: lemon

Roasted Lemon-Black Salsify – Belgian Recipe


Ingredients (2 servings):

  • 500 g fresh salsify roots
  • 1 lemon
  • 100 ml dry white wine
  • 2 tbsp olive oil
  • 1 bunch of parsley leaves chopped
  • 25 g butter
  • pepper and salt to taste

Preparation method:

  1. Rinse and brush the salsify because the roots can be very sandy and dirty.
  2. Peel the salsify roots using a vegetable peeler.
  3. Squeeze the juice of half lemon in a bowl with cold water.
  4. Add immediately the peeled salsify in this lemony water to avoid their oxidation, that would turn them yellow.
  5. Cut the salsify into 5 cm pieces.
  6. Heat the oil in a frying pan. Add the salsify pieces, season with salt and freshly ground black pepper.
  7. Stir fry over high heat for about 5 minutes.
  8. Add the rest of the lemon juice and white wine and cook until most of the liquid is evaporated.
  9. Transfer the salsify to an ovenproof dish, season with some more freshly ground black pepper. Add some knobs of butter over the salsify.
  10. Roast the salsify in a preheated oven at 200°C for 40 minutes until golden brown and softened.
  11. Chop the parsley leaves.
  12. Add the roasted salsify in a bowl with the chopped parsley leaves and the juices from the roasting pan. Toss them around a bit.
  13. Serve them hot.

Roasted Chicken Wings Marinated in Sambuca Chipotle

Ingredients (2 servings):

  • 500 g chicken wings
  • 100 ml sambuca
  • 50 ml chipotle sauce
  • half lemon’s juice
  • plenty of kosher salt
  • 1 teaspoon cornstarch

Preparation method:

  1. Wash the chicken wings.
  2. Add the chicken wings to a bowl together with the sambuca, chipotle sauce, lemon juice and plenty of salt.
  3. Stir them gently together.
  4. Let the wings marinate overnight.
  5. In the morning place the chicken wings on a baking tray with baking sheet and broil/roast them for 40-50 minutes.
  6. Meanwhile, add the remaining marinating juices to a saucepan and reduce them over low heat.
  7. Add a teaspoon cornstarch diluted in cold water to the pan and cook for another minute.
  8. Serve the chicken wings hot from the oven, topped with the chipotle sambuca sauce.

Grilled Argentine Shrimps with Chimichurri

Ingredients (2 servings):

  • 500 g / a dozen whole Argentine red shrimps
  • 100 ml olive oil
  • 3 Tbsp red wine vinegar
  • 5 garlic cloves
  • 1 bunch of fresh parsley leaves
  • juice of 1 lime

Preparation method:

  1. Peel off the shell of the shrimps leaving on the last segment of the tail.
  2. Devein them if you are skilled enough, I was lazy, so I left most of them with the veins.
  3. Chop the garlic.
  4. Chop these parsley leaves.
  5. Place the parsley leaves, 100 ml olive oil, the chopped garlic cloves and lime juice into a bowl.
  6. Using a hand/stick blender them until everything is mixed nicely together.
  7. Coat the shrimps with a bit of remaining olive oil and grill them 1- 2 minutes per side until cooked and have nice grill marks. Proceed in batches if having a smaller grill, like me.
  8. Lay the shrimps on a large plate and drizzle the chimichurri sauce over them. Serve while hot.