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Crown of lamb with blackberry sauce, pomegranate and mint yoghurt and hasselback potatoes

Crown of lamb with blackberry sauce, pomegranate and mint yoghurt and hasselback potatoes

Pomegranate youghurt:

  • 300g greek yogurt

  • 1 tbsp pomegranate molasses

  • mint leaves

  • 100g feta

Mix all ingredients and set aside in the fridge

Hasselback potatoes:

  • 8 mid size potatoes

  • salt

  • oil

  • fresh thyme

  • butter

Method:

  • Clean the potatoes and slice them halfway down at every 5 mm

  • Rub with salt, oil and thyme

  • Bake in oven at 180 degrees until golden brown

  • 10 min before they are finished ad a lump of butter on top of each

 

Lamb:

  • 6-8 lamb chops

  • olive oil

  • 1 tsp coriander

  • black pepper

  • thyme

  • rosemary

  • 2 garlic cloves

Method

  • Mix olive oil, coriander, thyme, crushed garlic and rosemary and let the lamb marinade in the seasoning for 1-2 hours. Season with salt and pepper

  • Roast the rack for just a few minutes in a pan

  • Place the rack in a baking tray

  • Put the lamb rack in the oven and keep it there until center temperature has reached 56 degrees

  • Let the lamb rest for 10-15 min before slicing into chops

Sauce

  • 5 tbsp creme de cassis

  • 1 tbsp caster sugar

  • 2 tspred wine vinegar

  • 150g blackberries

Bring to a boil all ingredients except the blackberries. Turn of heat and add the berries. Set aside

Serve all parts on heated plates and enjoy a glass of good redwine

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