Mamma Che Fame!

My curiously tasty scallop, pineapple and napa cabbage Cevi-chi

Dear Friends, long time no see!

Sorry for the absence but I’ve been kidnapped by my new job. I basically don’t have free time or energy anymore but I can afford fancy plates!

Today I would like to show you the spicy, juicy and flavourful merge between a new and an old passion of mine: kimchi (fermented napa cabbage) and ceviche (marinated fish).

Back in Italy I used to work with a very skilled Peruvian Chef who introduced me to the amazing world of South American marinated goods. 

Since then lime juice, salt, tons of onions and spicy peppers are my best friends (I’m not mentioning cilantro on purpose: cilantro is not my friend).

I discovered kimchi a couple of years ago while roaming the shelves of an Asian market. I only had tinned kimchi until a few months ago I first tried making my own. 

At first I followed this extremely easy and reliable recipe; later on I experimented a bit by adding and swapping some ingredients (in this recipe I used a napa cabbage-pineapple), they all turned out pretty good but I suggest you to follow a recipe until you are experienced enough.

Kimchi is not for everyone. It is tangyness (is that even a real word?) made food: either you love it or you hate it. 

Be prepared, if you’d like to go diy your pantry will have an intense smell of kimchi.

Sorry if dwelled a bit on the smelly aspect of kimchi but I don’t want to receive angry emails from upset readers.

Once you’ve made your kimchi (or bought it, booo!) finishing the recipe is surprisingly easy.

Get some fresh scallops (you can replace them with halibut or cod), lime juice, spring onion and whatever you like (for these pictures I’ve been using black sesame and habanero yellow chillies, they weren’t exactly photogenic). Finely slice the fish and let it sit in a mixture of kimchi liquid and lime juice for about 10/15 minutes (I learned how to make ceviche from a Limeña so I like my marinate fast to keep distinct flavours). When the fish is ready just dish up using you taste and fantasy.

I really hope you enjoy this new entry, if you have comments and/or questions about this or the previously posted recipes please feel free to write me.

Enjoy!

Panna Cotta with blueberry and lime zest cream.

This is a very simple yet delicious recipe, for three small cups you'll need 

As a topping you can choose from a wide range of options like minced fruit, liquid marmalade, melted chocolate, caramel etc. etc.

It's best if you prepare this a day in advance.

Put the gelatine leaves in cold water until they soften up, pour the cream in a casserole and scratch off the seeds from the vanilla bean directly into the mixture so you don't waste any. Add the sugar, put the casserole on medium fire and stir gently. Let it cook for a few minutes, being careful not to make it boil. As soon as it "burbles" take it off the fire, add the gelatine squeezed beforehand and stir until the leaves dissolve. Filter the mixture while pouring it in the cups, let them rest and cool down. When they reach room temperature refrigerate. 

Right before serving dip the cups in hot water for two or three seconds (obviously don't let the water over the brim of the cups) then turn it upside down on your plate. If the dessert doesn't come off it's because of the pneumatic vacuum, blame it on physics! Add your topping of choice and enjoy a classic Italian Panna Cotta.

Buon appetito! 

Salmon trout filet marinated in lime and red pepper with cherry tomatoes and turmeric potato wedges.

Sorry for the poor quality of the picture but Norway is not exactly sunny in winter and my camera is crappy.

Ciao!

Salmon and scampi Ceviche marinated in lime juice, cumin and red onion with cherry tomatoes, sweet red peppers, celery, red and green chilli peppers.

Since it is -15°C here in Oslo, we decided to go South American with this Peruvian-Norwegian version of Ceviche served with flour tortillas. I marinated the fish (you can use lots of different kinds of fish like scallops, halibut, tilapia, etc.) overnight and before serving I added the vegetables to keep them crunchy.

I'm satisfied by this first attempt at Ceviche. It was juicy and very tasty, a little hint of summer in the grim and frostbitten Northen night! 

Habanero chicken salad with avocado, Tropea onion, tomatoes and lime peel served in avocado shell.