Istanbul Culinary Institute

Enjoy

Zucchini Fritters (Mücver)

• Zucchini: 500gr
• Scallions, chopped: 1 each
• Feta cheese, crumbled: 100gr
• Flour: 75gr
• Egg: 3 each
• Dill, chopped: 1 bunch
• Black pepper: 1 tsp.
• Salt: as needed

Wash the zucchini and grate them.  Drain the excess liquidby pressing.

In a large bowl place the zucchini, feta cheese, chopped dill, salt, pepper and eggs and mix well. Add the flour little by little, make sure not to make it too thick. It can be a pouring consistency.

Heat some olive oil in a non-stick pan and pour spoonfuls of the zucchini mixture and pan-fry until both sides are golden brown. Take out onto a paper towel to get rid off the excess fat.

Norwegian Royal Embassy and Innovation Norway hosted Norwegian Chef Jostein Medhus in Istanbul.

We wanted to share one of his recipes with you

Enjoy…

1: Salmon Tataki, crispy vegetables and black pepper vinaigrette

Fish:

• ½ tbsp toasted black pepper
• 1 tbsp toasted coriander seeds
• 1 tbsp toasted fennel seeds
• 1 tbsp toasted sesame seeds
• 600 grams salmon fillet
• Salt

Vegetables:

• 1 pc fennel
• 1 bunch radishes
• ½ pc cucumber
• 1 tbsp chopped fresh chives
• 1 tbsp olive oil
• 1 tsp sesame oil
• Salt, pepper and lime juice

Sauce:

• 1 clove garlic (cut in small cubes)
• 1 pc onion red (cut in small cubes)
• 2 tbsp unsalted butter
• 1 tbsp toasted black pepper
• ½ tbsp soy sauce
• ½ tbsp sesame oil
• Salt and lime juice

Sprinkle the blended spices on the salmon fillet and season with salt. Fry the salmon in a warm pan for 5 seconds on each side.
Slice the vegetables thin and mix with season and oil.
For the sauce: fry onion and garlic in butter until golden brown, add pepper and all remaining ingredients, season sauce.

2: Salmon turn over sashimi, spring onion and honey soy sauce.

Fish:

• 400 grams salmon fillet
• 4 pc spring onion
• 1 tbsp chives (finely chopped)

Sauce:

• 2 tbsp honey
• 4 tbsp soy sauce
• 1 tbsp lemon juice
• 1 tbsp sesame oil

Cut salmon in thin slices and spread out on a oven tray. Cut the spring onion in thin rings, put 1 teaspoon of spring onion in the middle of every salmon slice. Turn the salmon over to fold in the spring onion. Put the salmon under grill element in the oven for 15 seconds, sprinkle some chives over before serving.

For the sauce mix all ingredients together and serve.

You can do many tasty things with his fruit, jams, compotes, desserts. From time to time we have quince pie in the menu at the Enstitu. Here is the recipe for you to bake:We will first make a pie crust; blind bake it, then make the pie filling and bake together.

Ingredients for the crust:

• 170 grams flour
• 100 grams butter
• 1 egg yolk
• 2 tablespoons ice cold water
• Salt

Sift the flour and salt to a bowl, cut the butter into small cubesnd working with your fingertips, gently mix until the mixture looks like bread crumbs. Mix the egg yolk and water in a seperate bowl and add to the flour mixture, combine into a soft dough without over working. Flat with your palm into a disc and place in stretch film, keep in the fridge for half an hour.

Work on a floured surface and roll the dough to the shape of the pie shell. Cook in preheated oven at 175C with cooking weight until golden brown.

Ingredients for the filling:

• 2 medium size quinces
• 2 eggs
• 175 grams brown sugar
• 200 ml milk and 200 ml cream
• Ground cinnamon
• Ground ginger
• Ground cloves

Peel the quinces; remove the seeds and the hard center, cut into chunks. While doing this, keep the quinces in water with lemon juice to prevent discoloring. Transfer to a pot, cover with enough water and cook until the quinces are soft enough to mash with a fork. Drain the water, transfer to a bowl and mash with a fork, add the eggs, the sugar, the milk and the cream and the spices according to your taste , mix well and pour on cooled pie crust. Cook in preheated oven at 175C about 40 minutes until set.

You can serve with whipped cream, walnuts or ice cream.

The interviews for  February 18, 2012 weekend program has started. You may fill the application form under the Chefschool page.