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Spicy, crispy balls of cod with an Asian inspired salad

Spicy, crispy balls of cod with an Asian inspired salad

For the fish cakes:

  • 400 g of cod or other white fish

  • 1 teaspoon of red curry paste

  • 1 red onion

  • 2 egg whites

  • 1 tablespoon oyster sauce

  • neutral oil

  • Panko bread crumbs

Method:

  • Blend all ingredients in a food processor

  • Roll small balls of the mixture and turn them over in Panko bread crumbs

  • Fry them in neutral oil.

Pistachio sauce:

  • 50 g butter

  • 1 tablespoon finely chopped ginger

  • 1 clove of garlic finely chopped

  • 1 tablespoon of lime juice

  • 1 chili finely chopped

  • 50 g chopped pistachio nuts

  • 2 tablespoons soya sauce

Method:

  • Brown the butter with garlic

  • Add chilli, ginger, lime juice and pestacios

  • Remove the caserole from the heat and whip the soy until it thickens.

 

Salad:

  • fennel

  • cucumber

  • radishes

  • pointed cabbage

  • fresh coriander

Dressing:

  • juice of 2 lime

  • 2 tablespoons sesame oil

  • 4 tablespoons sweet&sour sauce

  • 1 tablespoon black sesame seeds

  • Mix all ingredients together.

Method:

  • Cut fennel, cucumber and radishes in thin slices on a mandolin iron

  • Place fennel, cucumber and radish slices in ice water for one quarter until they will become completely crisp

  • Slice the pointed cabbage thinly on the mandolin iron

  • Mix the pointed cabbage with dressing, fresh coriander and the crispy vegetables.

  • Serve the salad together with the fried fish balls and the pistachio sauce.

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