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Grilled langoustines and white asparagus drizzled with crisp Serrano ham and served with a sage mayo

Grilled langoustines and white asparagus drizzled with crisp Serrano ham and served with a sage mayo

What you need:

  • 8 white asparagus, peeled and end cut of

  • 8 big langoustines, tail only. Shell removed and deveined

  • White and black sesame seeds

  • Panko breadcrumbs

  • Chives

  • Serrano ham or Parma ham

  • Butter

  • 2 garlic cloves

  • Sage

  • Sunseed oil

  • olive oil

  • 2 egg yolks

  • 1 tbsp mustard

  • 1 tbsp white vine vinegar

  • salt and pepper

  • Garnish i.e. leek sprouts etc.

 

Method:

  • In a oven at 100 degrees, bake the ham until crisp

  • Boil the asparagus for 3 min in salted water

  • Set asparagus aside on some kitchen paper

  • Crumble the ham and set aside

  • Mix sesame seeds, Panko breadcrumbs and finely chopped chives

  • Brush the asparagus with olive oil

  • Lightly drizzle the asparagus with the sesame mixture

  • Mix butter with crushed garlic

  • Place a lump of butter on each langoustine tail

  • Drizzle with salt

  • On a very hot grill...

  • Grill langoustines for 30 sec on each side

  • Grill asparagus for 30 sec on all sides

  • Serve langoustines and asparagus with extra ham and chives drizzled over and sage mayo on the side

  • Garnish with like leek sprouts or any thing you have :)

Sage mayo:

  • In a pot with 2-3 dl sunset oil and a lump of butter, add the sage leaves

  • Heat on low temp for 15 min.

  • Put through a sieve to remove the sage leaves

  • In a bowl whisk the two egg yolks with 1 tbsp mustard and 1 tbsp white vine vinegar

  • Add the sage infused oil very slowly while whisking

  • season with salt and pepper

 

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