This is my birthaday month
When I was 50 I had a grand party, with lobsters, and champagne
Nowadays it is quieter, infact I will be in my camper van on my way to Norway when the day comes. I love birthdays but these days maybe I rather forget
My 60 th was in France in the Gers with 40 of my closest friends and family in Encarion. The birthday I had always dreamed about .
The next -0 we will see, I have time yet
I am off to Norway with a group of Solo camperers and their dogs, what a lovely combination, and lovely people who I just met in the last few months.
My camper Pattys Wagon started her life with me, when I took a years sabbatical from the Cuisine to give Patrick a chance to try it out.
Traveling alone is too much for me now so this is a new try out for me, and I feel very good about it.
What I may come across on the way I do not know, but just to keep you going here are a few lobsters recipes and I hope , to soon have a recipe from Jeannie from the borage she picked in my garden last week.
Enjoy July I will
THIS I ENJOYED IN A RESTAURAUNT CALLED CLAUDIO NEAR GENOVA ABOUT 10 YEARS AGO
Noodles with lobster
Kreeft met vers gemaakt noedels
1 live lobster ± 600 – 700 gram for 3 to 4 servings
300 gram flour
a small dash of olive oil
2 cloves Dressing
1 tbsp sea slat 20 basil leaves/torn
parsley stalks the reduced juice of 2 oranges
6 peppercorns 4 tablespoons of a good tasty olive oil
1 piece of thyme 3 tomatoes
2 bayleaves 4 sprigs of chervil
Make the pasta mix all the ingredients together in the magimix until it becomes like breadcrumbs and when squeezed together holds its shape , knead by hand to a firm dough, cover and leave to rest
Using the pasta machine make a fine noodle see instructions on the machine
1. Place all the ingredients for the court bouillon in a large pan and bring tot the boil
2. Turn down the heat add the lobster and bring almost to the boil .Cook the lobster for 7 minutes .Allow to cool and then remove the flesh
3. Peel the tomatoes and cut into small pieces
4. Boil the pasta in boiling salted
5. Sieve the pasta and [place back in the pan with a little of it cooking water
6. Add the lobster and the basil leaves the orange juice and the olive oil. Mix well , add the tomatoes and salt and pepper to taste.
7. Serve in a warm soup plate per person dish and garnish with chervil
LOBSTER SALAD WITH FENNEL SALAD AND LIME DRESSING – MENU DE FETE
250ml dry white wine
2 bay leaves
500ml (2cups) sliced fennel
½ cup brunoised tomatoes
½ cup brunoised courgette
30ml (2 Tbsp) finely chopped fennel fronds
2 Tbsp chopped garlic ?
2 Tbsp finely grated ginger
4 Tbsp coriander root, washed, trimmed and finely chopped
2 small red chillies, seeded and chopped
3 Tbsp fish sauce
120ml lemon juice
1 tsp sugar
Cook the whole lobster in slowly boiling water for 7 minutes. Remove and refresh in ice cold water to cool. Remove the meat from the tail and slice. Remove the meat from each claw and try to keep intact. Refrigerate till needed. I PREFER TOCOOK JUST BEFORE SERVING
For the salad, sauté the sliced fennel in the butter for about 3 minutes. Leave to cool. Add the brunoised tomatoes, courgette and chopped fennel fronds.
Combine all the ingredients for the lime dressing, then pour the dressing over the salad and marinate for 30 minutes.
This is my birthaday month