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Breast of duck, mash of celeriac and sweet potatoes

Breast of duck, mash of celeriac and sweet potatoes

The potato / celery puree:

  • 2 sweet potatoes

  • 2-3 potatoes

  • 1 celery

  • 100 g parmesan

  • 50 g of butter

  • salt and pepper

Peel the potatoes and celery. Cut them into large cubes and cook until tender in salted water. Blend the vegetables with parmesan and butter. Season with salt and pepper.

Sauce:

  • 2 dl veal broth

  • 2-3 dl red wine

  • 25 g of butter

Boil veal broth and red wine down to 1-2 dl. Beat in the cold butter just before serving.
Sweet potato chips:

  • 2 sweet potatoes

  • olive oil

  • smoked paprika

  • salt and pepper

Slice the washed potatoes thinly on a mandolin iron. Place the potato slices on a baking sheet with wax paper. Sprinkle with paprika, salt and pepper. Drizzle olive oil over. Bake them for about 8-10 minutes in 175 degrees oven (until golden). Keep an eye on them.

 

Roasted duck breast:

  • 2 duck breasts

  • salt and pepper

Scratch the skin and rub salt thoroughly into the skin. Roast the duck breast on skin side over low heat. When the fat is crisp turn over and fry this side shortly only. Season with pepper.

Serve mash with duck breast in slices, sauce and potato chips.

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