A little while ago I was invited to a summer party where we enjoyed food and drinks. Invitation said bring a friend, your special someone or a colleague. I read friends, so I brought the three youngest children. Oops, maybe a few to many.
This years menu was a little simpler than last years bbq, but there was nothing simple about it. We had grilled cheese sandwiches with duck comfit, ramson mayo and pickled red onion and pizza made by the Norwegian and European pizza champion. My children are used to eating good food around the world, but the grilled cheese and pizzas made an impression on them. After a few hours one of them told me that we had to leave or he would keep eating. He was right, I too was quite full, but kept wanting more.
Grilled cheese sandwiches are really easy to make, there are no hocus pocus to it.. To make this sandwich you need bread, sous vide duck, pickled ramson buds, mayo and some nice cheese or if you want the original version you need bread, duck comfit, pickled red onions, ramson mayo and cheese.
Assemble the sandwich and grill until it is golden and the cheese has melted. then enjoy.
The Filipino version of a green papaya salad, is a lightly pickled vegetables mix called Achara. The key ingredients in this salad is green papaya, ginger and of course vinegar. You can make this with or without chili, the heat is up to you.
Lovely as a side dish with grilled and fried dishes.
The brine usually used for this is very sweet, I halved the amount of sugar for this recipe
5 dl cane vinegar
250 g sugar
50 g ginger, peeled and roughly chopped
15 birds eye chilis, chopped( you can use more or less)
2 crushed garlic cloves
1 ts salt
1 small green papaya, peeled and julienned
1 carrot, peeled and julienned
1/2 Yellow bell pepper
1/2 Red bell pepper
1/2 Green bell pepper
4 red birds eye chilis, for decoration
4 green birds eye chilis, for decoration
Place the vinegar and sugar in a saucepan with the ginger, garlic, birds eye chilis and salt, stir and then bring to a boil. Remove from the heat let it cool a bit until finger warm.
Remove the ginger, garlic and chilis( you do not have to do this, but I like to do it) from the vinegar mixture and add the remaining ingredients, stir to combine and let it stand for at least 10 minutes.
Drain, discard the liquid and refrigerate until ready to serve.