Baked parsnips with garlic and herb butter #166

This is a great snack or a perfect side to meat or fish. I use small parsnips and keep the skin on, just make sure you clean them so there´s no dirt left. Cut them and season with salt, pepper and garlic. I then wrap everything in tin foil and bake it in the oven. This is also great to cook on a grill and serve as an individual side to grilled meat. The herb butter is just that, butter and herbs and some olive oil mixed together.

Baked parsnips with garlic and herb butter

parsnips
garlic
salt, pepper
olive oil
mixed herbs, use your favorites I used parsley, chives, rosemary and sage
bay leaf

Wash and cut the parsnips in smaller pieces, dress with olive oil, salt, pepper, slice garlic and a bay leaf. Wrap the parsnips in tin foil and bake in the oven on medium heat until done, this took me about half an hour.

Mix the butter with the herbs and some olive oil. Once the parsnips are done remove from the oven and open the package, add a spoonful of herb butter and serve.

Potato chips with herb salt & Sriracha dip #147

You´ve gotta love chips, and you´ll probably like them even more if you put in some effort and make some yourself. Use a firm potato, slice them thin and deep fry. To make it a bit more fun I made a herb salt for seasoning instead of regular salt and are serving them with a Sriracha dip. This is perfect to serve with the first drinks of the evening, who doesn´t like salt and fat?

Potato chips with herb salt & Sriracha dip

potatoes
oil for deep frying
salt
fresh parsley
fresh chives
dried thyme
dried rosemary
mayonnaise
sour cream
Sriracha
smoked paprika powder

Blend all the herbs with salt, I use about four parts herbs to one part salt. Make sure you use both fresh and dried herbs because otherwise the salt will get to moist and you won´t be able to salt the chips in a good way. You can use only fresh herbs but you have to make it a day or two in advance and then dry the salt for it to work.

Wash the potatoes but keep the skin off, slice them as thin as you can, use a mandolin or a potato peeler to get this done easier. Rinse the potatoes in cold water to get rid of any extra starch. Remove the potatoes from the water and dry them on kitchen paper. Deep fry the slices on medium heat until golden, remove from the oil and immediately season with the herb salt.

Combine sour cream, mayonnaise with the Sriracha and smoked paprika, adjust the amount of Sriracha depending on how hot you want it. Serve.

Lamb fillet with herbs, lemon & goat cheese #142

Lamb fillet is a great meat and is perfect in size for serving small, if you can´t get your hands on some fillet you can change it for a bigger piece, also the recipe goes great with beef as well.

Lamb fillet with herbs, lemon & goat cheese

lamb fillet

parsley, chives, rosemary

lemon

garlic

goat cheese (chèvre)

chili

olive oil

butter

salt, pepper

Chop chili's, lemon peel, garlic and herbs into a rough paste. Season the lamb with salt and pepper and fry in butter until golden and medium rare, this goes really quickly with such a small piece of meat so be careful not to overcook it. Once done roll the meat in the herb mixture and put it back in the pan for a few seconds. This will help the herbs stuck better to the meat. Then roll it in the herbs one more time. Leave to rest, meanwhile put the goat cheese on the plate and add a little bit of olive oil. Cut the lamb into bite sized pieces and plate. Serve warm, good luck.