Salaattitahna/Salad paste
Salaattitahna
2 salottisipulia
3+3 rkl rypsiöljyä
300 g salaattia (esim. vuonankaalia)
3 rkl pieniä kapsriksia
6 pikkumaustekurkkua
2 rkl dijoninsinappia
2 tl sitruunamehua
1 tl suolaa
1 tl sokeria
Kuori ja hienonna sipuli. Kuumenna 3 rkl öljyä keskilämmöllä. Kuullota sipuleita 5 minuuttia. Lisää huuhdellut ja kuivatut salaatit pannulle. Paista vielä 1 minuutti sekoitellen.
Laita salaatit ja sipulit tehosekoittimeen kapristen, maustekurkkujen ja sinapin kanssa. Aja tahnaksi. Lisää tarvittaessa öljyä sen verran, että saat lusikoitavan tahnan. Mausta sitruunanmehulla, suolalla, pippurilla ja sokerilla.
Tarjoa tahna possun lisukkeena. Jos haluat yrttisemmän tahnan, korvaa osa salaatista yrteillä, kuten persiljalla, oreganolla tai basilikalla.
Tahna oli raikasta mutta kapristen ja maustekurkkujen tuoma happoisuus ja suola antoivat maulle potkua. Tahna sellaisenaan sisältääkin paljon makuvivahteita mutta kun sitä sitten söi possun lisukkeena, häipyi maku jonnekin, eikä se nyt ainakaan hitaiden possunribsien makua mitenkään tukenut. No, ribseissä on aika tuhdisti maku jo itsessään, joten ehkä tämä possuruoka ei ollut juuri se ihanteellisin vaihtoehto testata saaattitahnan toimivuutta. Ensi kerralla taidan myös todellakin kokeilla yrttien lisäämistä tahnaan lisämakua antamaan, vaikka ihan kaikkia kolmea reseptissä ehdotettua samaan aikaan.
Oma versioni tahnasta oli aika juoksevaa, enkä edes lisännyt öljyä siihen loppuvaiheessa. Saattoiko tämä johtua siitä, että annoin salaatin olla pannulla kauemmin kuin mainitun minuutin? Salaatti oli jo melko velttoa, kun siirsin sen tehosekoittimeen. Ensi kerralla pitää todellakin antaa salaatin vain käväistä kuullotettujen sipuleiden kanssa pannulla.
Kaiken kaikkiaan salaattitahna oli kuitenkin mielenkiintoinen kokeilu lisukerintamalla. Viime vuonna mökkikauden resepti repetuaariin lisättiin baba ganoush ja tänä vuonna siis jälleen tahna. Kyllä salaattitahna pysyy vakkarina Kaukalosaaressa.
Time to get back to the blog again. It's been nine months since the last post so it is high time to publish a new recipe here.
We are at Kaukalosaari. The weekend has been positively summery, although it is not even mid-May. At the moment we are spending some time indoors. We prepared lunch sweating over a hot grill (we grilled chicken and veg) and a briskly started session raking leaves resulted in a headache and feeling a bit ill (I've ha a bit of a flu the past few days). Nothing for it but to go inside to recover from the heat. Please bring winter back!
But it seems summer is on it's way and every summer calls for a new dish. This year it will certainly be Samppa's slow smoked salmon made in the grill. This salmon may well turn out to be an all time favorite like smoked shrimps are. Of course as the name already states, slow smoked salmon does not take 5 minutes to prepare, more like several hours. But the end result is juicy and delicious. I'll not go into the details of making this salmon now, a photo eill do for now. I'll post more on the subject during our up-coming vacation, when I hope to be able to cover the process in full detail, accompanied with some decent photos.
Now I'm going to share a recipe for salad paste here in the blog. I found it in the latest copy of Glorian ruoka & viini magazine ( it seems nothing has changed, it seems all the interesting recipes can be found in this magazine...). All kinds of pastes have been interesting lately and when the more unusual slad version was in question, I just had to give the recipe a try.
Now I'm going to share a recipe for salad paste here in the blog. I found it in the latest copy of Glorian ruoka & viini magazine ( it seems nothing has changed, it seems all the interesting recipes can be found in this magazine...). All kinds of pastes have been interesting lately and when the more unusual slad version was in question, I just had to give the recipe a try.
Salad Paste
2 shallots
3+3 tbsp rapeseed oil
300 g salad (corn salad for example)
3 tbsp small capers
6 cornichons
2 tbsp Dijon mustard
2 tsp lemon juice
1 tsp salt
1 tsp sugar
Peel and mince the shallots. Heat 3 tbsp oil at medium high temperature. Saute the onions for 5 minutes. Add the rinsed and dried salad to the pan.
Transfer the salad and onion mixture to a blender with the capers, cornichons and mustard and blitz into a paste. Add oil if needed to make a spoonable paste. Season with lemon juice, salt and sugar.
Serve the paste with pork. If you want a more herbal paste, substitute part of the salad with herbs lika parsley, oregano or basil.
The paste was fresh but the capers and cornichons gave it some kick. On it's own, the paste had lot of flavor but when combined with the pork, the flavor seemed to disappear somewhere. At least it did not seem to compliment the taste of slow cooked ribs much. On the other hand, the flavors in the ribs are pretty bold, so perhaps this pork dish was not ideal for testing the salad paste. Next time I think I'll also try adding herbs to the paste as suggested in the recipe, perhaps all three at the same time.
My version of the paste was a bit runny too and i didn't even add any oil to it at the end. Could this be because I sauteed the lettuce longer than the mentioned 1 minute? The salad was quite wilted by the time I transformed it to the blender. Net time I really just need to saute the salad in the pan for a moment only.
All in all the salad paste was an interesting experiment on the side dish front. Last year the new recipe on the list of vacation food was baba ganoush and this year it is another paste a well. I think salad paste is going to be a keeper at Kaukalosaari.
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