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Deep fried cod loins, red kale salad in an asian style dressing served with a peanut butter dip

Deep fried cod loins, red kale salad in an asian style dressing served with a peanut butter dip

Peanut butter dip:

  • 2 tablespoons of oil

  • 1 onion

  • 2 cloves of garlic

  • 1 tablespoon of ginger

  • 50 g peanuts

  • 2 tablespoons peanut butter

  • 2 dl coconut milk

  • 1/2 red chili

  • juice of 1/2 lime

  • 1 tablespoon soy sauce

Method:

  • Stir the finely chopped onions and garlic in a little oil.

  • Add finely chopped ginger and chilli.

  • Then peanut butter, coconut milk and chopped peanuts.

  • Boil for 4-5 min.

  • Add to taste some lime juice and a little soy sauce.

 

Fry the fish:

  • 300-400 g white fish (eg cod loins)

  • 2 eggs

  • flour

  • Panko bread crumbs mixed with black sesame seeds

  • salt and pepper

  • sunflower oil

Method:

  • Cut the fish into suitable pieces.

  • Season with salt and pepper.

  • Turn them in flour, then in whipped egg and the panko mixture.

  • Fry them in sunflower oil at 170-180 degrees.

Red cabbage salad:

  • red cabbage

  • fresh coriander

  • fresh red chili

  • sesame oil

  • juice from 1 lime

  • salt and pepper

Method:

  • Mix dressing together of equal parts of sesame oil and juice of 1 lime.

  • Season with salt, pepper and chopped chilli.

  • Finely cut red cabbage (best is on a mandolin iron).

  • Mix in 1 handful of fresh coriander.

  • Pour over the dressing.

Serve the fried fish along with salad and peanut dip.

 

Chicken breast with chicken liver and bacon in whitewine and a mash of pumpkin and potatoes

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Salat with kale, porched egg, avocado and pulled pork

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