Gourmet IcelandR E C I P E S F R O M T H E R A N G A R E S T A U R A N T

Issue No. 01 • Spring • 2016

www.hotelranga.is

WildMushroomSoup

www.hotelranga.is

Ingredients...

Ingredients:• 400g Icelandic mushroomsor fresh field mushrooms• 2 large white onions• 100g dried mushrooms• 200g mixed frozenmushrooms (ceps, porcini orsimilar)• 5 tbs vegetable oil• 300g butter• 100g plain white flour• 100ml white wine• 100 ml Madeira• 500ml water• 2000ml double or heavycream• 3 tbs mushroom powder(you can make your own orbuy)

Method:

1. Slice the mushrooms and onions thinly2. Take a large heavy-based saucepan andgently heat the oil3. Gently fry the fresh mushrooms, onions andfrozen mushrooms for 5 minutes4. Pour all the wine into the pan and let it boiluntil the wine has reduced to almost nothing5. Add the water to the pan6. Now add the dried mushrooms and stir7. Add the mushroom powder into the pan andlet the mixture boil for 20 minutes8. Now add the cream into the pot and let itsimmer for 60 minutes9. In a small pan place 100g of the butter, heatgently and let it melt, then add the flour andcombine to make a roux. Whisk the rouxmixture into the soup until the soup thickens10. Let the soup simmer for 10 mins and thenadd the remaining 200g of the butter11. Blitz the soup with a hand-held blender12. Season with salt and pepper, also it is verygood to add little bit of sherry vinegar at theend.

by Karl JóhannUnnarsson

Cauliflowerwith redonion,granola &butternutsquash puree

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Ingredients...

Cauliflower:• 1 large cauliflower• 50ml garlic oil• 1tbsp salt• Sprig of thyme• 50g butter• 50ml apple cider vinegar

Lightly pickled red onion:1 red onion250ml apple cider vinegar500ml water150g sugarSalt

Butternut Squash Puree:1 medium butternut squash150g butterSalt

Granola:25g pumpkin seeds25g sesame seeds25g salted nuts25g poppy seeds25g honey3 tbs apple cider vinegar

Method:

Cauliflower:

1) Remove leaves and cut the cauliflower intofour equal parts2) Wash the cauliflower in cold water3) Put all the cauliflower parts into a vacuumbag (if using a sous vide machine) along withthe salt, vinegar, butter, thyme and garlic oiland close the vacuum bag4) * Set the sous vide machine to 85 degrees5) Cook the cauliflower for 30 minutes *if not using a sous vide machine thecauliflower can also be steamed until soft withthe butter etc in a pan with a tight fitting liduntil tender.

Lightly pickled red onion:

1) Cut the red onion into very thin slices2) Pour the vinegar and water into a saucepan3) Add the sugar to the water and bring to theboil4) When the liquid is hot and the sugar hasdissolved take it off the heat and add the redonion and cover the pot5) Leave the onion in the liquid until it cools

Butternut Squash Puree:

1) Clean and peel the butternut squash2) Cut it into small or medium size cubes3) Gently heat the pan and add the butter, becareful not to let the butter catch4) Add the butternut squash cubes and cookslowly in the butter until tender5) Take the cooked butternut squash and blendfor 5-10 minutes until it has a silky smoothconsistency (puree)6) Add salt to taste

Granola:

1) Heat the honey and vinegar in a small pan2) Pre-heat the oven to 165 degrees3) Add the nuts and seeds with the honey andvinegar and combine together4) Take the mix and spread evenly on a bakingtray and bake for 10-15 minutes5) Remove from the oven and leave to cooluntil room temperature6) Serve the cauliflower with the puree, onionsand granola on a dark ceramic plate toaccentuate the colours of the ingredients.

by Karl JóhannUnnarsson

CuredSalmonwith troutroe anddill

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Ingredients...

Salmon:

1 fillet of salmon150g salt150g sugar1 lemon

Dill Oil :500ml olive oil100g dill

Trout roe & dressing:

100g trout roe¼ of fresh fennel bulb1 small shallot onion100ml dill oil

Method:

Salmon:

1) Clean the Salmon fillet2) Put the sugar and salt into a bowl3) Add the zest of the lemon to the sugar andsalt and mix4) Put the salmon on a tray and pour the mixover it5) Allow the salmon to cure for 35 minutes inthe refrigerator.6) Wash the salt and sugar mix of the salmonand dry7) Cut the salmon into pieces8) Take a blowtorch and lightly burn the top ofeach piece

Dill Oil:

1) Take the dill and put it into a blender withthe oil2) Put on a slow spin setting initially3) Then put it on full power for 15 minutes untilit becomes dark green4) When the liquid is a rich green pass througha fine sieve

Trout roe & dressing:

1) Cut the fennel and the onion finely and placein a small bowl2) Mix the dill oil and the fresh trout roe in abowl with the fennel and onion

Serving suggestion: this delicate dish worksperfectly with the addition of a lightly poached,smoked egg yolk.

by Karl JóhannUnnarsson

Skyrwith oatcrumble &berries

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Ingredients for 10:

For the Skyr:1 litre of heavy/double cream370g sugar2 vanilla pods6 gelatin leaves1 kg pure skyr

For the Oat crumble:250g oats250g butter (roomtemperature)250g flour250g brown sugar

Mixed fresh berries

Method Skyr:1) Place the gelatin in a bowl with coldwater2) Put the cream in a pot with the sugarand vanilla pods and bring it to the boil3) Take the pot from the heat and drain thewater from gelatin and add to the pot,whisk well until gelatin has dissolved4) Allow the mixture to cool down to 40 –45 degrees before adding the skyr.5) Stir the skyr in carefully6) Leave the mixture to cool for at least onehour

Method Crumble:1) Mix all the ingredients in an oven proofbowl2) Pre-heat the oven to 170 degrees3) Bake for 10 mins and then stir well, thenallow to bake for a further 10 mins andremove from oven and cool.

To serve:Serve the Skyr topped with fresh berriesand the crumble mixture

by Karl JóhannUnnarsson

www.hotelranga.is