With feta, rocket and a wonderful honey-mustard dressing. A salad so good that even the barbecue meat had some serious competition. Normally, when we have a barbecue with our friends, I am interested in the meat. A beautiful beef fillet, prepared properly, with the right seasoning and a good grill. That is my world. But…
I was bored with the same stupid herb butter. So I tried sardines instead. Then the bowl was empty. Sometimes a recipe starts because you have a fantastic idea. Sometimes it starts because you are simply bored. We had friends coming to visit and normally you put some herb butter on the table with fresh…
Salmon, gin, dill and a little patience — two days in the fridge and you have something rather special. For me, salmon is the best fish for this, although you can also use trout or mackerel. I make it around Christmas and New Year, and it has become one of those recipes people actually ask…
I like recipes that are a little bit different. Something where people taste it and first think, What is this? Then they take another bite. This recipe is exactly like that. I discovered it on television and immediately had to try it. This one is fantastic. It is fruity, creamy, a little bitter from the…
When the weather becomes colder and colder, this is the kind of soup I want: rich lentils, slowly cooked beef, smoky bacon and sausage, fresh vegetables — and then, right at the end, that little surprise of vinegar and sweetness. This is not a light summer soup. For me, this belongs to the colder months,…
If garlic is the answer to everything, then this bread is probably the final proof. I like garlic. Really, I like garlic. For me, garlic bread should not be bread with a little garlic hiding somewhere in the butter. When I make it, you should know what you are eating. My friend Thomas and I…
Labskaus is one of those dishes that you should probably taste before you judge — although, to be fair, the appearance does not always make this easy. A Northern German Sailor’s Dish. Labskaus is an old seafaring dish associated with northern Germany, particularly Hamburg and the coastal regions. Its origins are practical: on long sea…
Learned at a Stefan Hensler cooking school in Hamburg (taught by Tobias Fjergs), cooked for Ralf’s 50th birthday. Ingredients (serves ~2–4): Ponzu sauce (homemade): 120ml sake, 120ml mirin, 220ml soy sauce, 220ml lemon juice — combined. Method: Arrange sliced fillets skin-side up in a deep plate. Add cherry tomato wedges. Mix lime juice/zest with salt…
Orange, lime, garlic, cumin and paprika barbecue chicken Ingredients Chicken Marinade Method Ralf Note This one is more Argentina-style. You stand there like a small soldier of the chicken. Turn it round, turn it round, baste it all the time. Baste: a very important word for civilisation.
Spatchcock piri-piri butter chicken for the barbecue Ingredients Chicken Piri-piri butter sauce Method Ralf Note This is not a press-button-and-go-away chicken. You must stand there. Look, smell, turn, paint, turn, paint. A barbecue is a relationship.
