1. Gourmet Iceland
R 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
2. Wild
Mushroom
Soup
www.hotelranga.is
Ingredients...
Ingredients:
• 400g Icelandic mushrooms
or fresh field mushrooms
• 2 large white onions
• 100g dried mushrooms
• 200g mixed frozen
mushrooms (ceps, porcini or
similar)
• 5 tbs vegetable oil
• 300g butter
• 100g plain white flour
• 100ml white wine
• 100 ml Madeira
• 500ml water
• 2000ml double or heavy
cream
• 3 tbs mushroom powder
(you can make your own or
buy)
Method:
1. Slice the mushrooms and onions thinly
2. Take a large heavy-based saucepan and
gently heat the oil
3. Gently fry the fresh mushrooms, onions and
frozen mushrooms for 5 minutes
4. Pour all the wine into the pan and let it boil
until the wine has reduced to almost nothing
5. Add the water to the pan
6. Now add the dried mushrooms and stir
7. Add the mushroom powder into the pan and
let the mixture boil for 20 minutes
8. Now add the cream into the pot and let it
simmer for 60 minutes
9. In a small pan place 100g of the butter, heat
gently and let it melt, then add the flour and
combine to make a roux. Whisk the roux
mixture into the soup until the soup thickens
10. Let the soup simmer for 10 mins and then
add the remaining 200g of the butter
11. Blitz the soup with a hand-held blender
12. Season with salt and pepper, also it is very
good to add little bit of sherry vinegar at the
end.
by Karl Jóhann
Unnarsson
3. Cauliflower
with red
onion,
granola &
butternut
squash puree
www.hotelranga.is
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 onion
250ml apple cider vinegar
500ml water
150g sugar
Salt
Butternut Squash Puree:
1 medium butternut squash
150g butter
Salt
Granola:
25g pumpkin seeds
25g sesame seeds
25g salted nuts
25g poppy seeds
25g honey
3 tbs apple cider vinegar
Method:
Cauliflower:
1) Remove leaves and cut the cauliflower into
four equal parts
2) Wash the cauliflower in cold water
3) Put all the cauliflower parts into a vacuum
bag (if using a sous vide machine) along with
the salt, vinegar, butter, thyme and garlic oil
and close the vacuum bag
4) * Set the sous vide machine to 85 degrees
5) Cook the cauliflower for 30 minutes
*if not using a sous vide machine the
cauliflower can also be steamed until soft with
the butter etc in a pan with a tight fitting lid
until tender.
Lightly pickled red onion:
1) Cut the red onion into very thin slices
2) Pour the vinegar and water into a saucepan
3) Add the sugar to the water and bring to the
boil
4) When the liquid is hot and the sugar has
dissolved take it off the heat and add the red
onion and cover the pot
5) Leave the onion in the liquid until it cools
Butternut Squash Puree:
1) Clean and peel the butternut squash
2) Cut it into small or medium size cubes
3) Gently heat the pan and add the butter, be
careful not to let the butter catch
4) Add the butternut squash cubes and cook
slowly in the butter until tender
5) Take the cooked butternut squash and blend
for 5-10 minutes until it has a silky smooth
consistency (puree)
6) Add salt to taste
Granola:
1) Heat the honey and vinegar in a small pan
2) Pre-heat the oven to 165 degrees
3) Add the nuts and seeds with the honey and
vinegar and combine together
4) Take the mix and spread evenly on a baking
tray and bake for 10-15 minutes
5) Remove from the oven and leave to cool
until room temperature
6) Serve the cauliflower with the puree, onions
and granola on a dark ceramic plate to
accentuate the colours of the ingredients.
by Karl Jóhann
Unnarsson
4. Cured
Salmon
with trout
roe and
dill
www.hotelranga.is
Ingredients...
Salmon:
1 fillet of salmon
150g salt
150g sugar
1 lemon
Dill Oil :
500ml olive oil
100g dill
Trout roe & dressing:
100g trout roe
¼ of fresh fennel bulb
1 small shallot onion
100ml dill oil
Method:
Salmon:
1) Clean the Salmon fillet
2) Put the sugar and salt into a bowl
3) Add the zest of the lemon to the sugar and
salt and mix
4) Put the salmon on a tray and pour the mix
over it
5) Allow the salmon to cure for 35 minutes in
the refrigerator.
6) Wash the salt and sugar mix of the salmon
and dry
7) Cut the salmon into pieces
8) Take a blowtorch and lightly burn the top of
each piece
Dill Oil:
1) Take the dill and put it into a blender with
the oil
2) Put on a slow spin setting initially
3) Then put it on full power for 15 minutes until
it becomes dark green
4) When the liquid is a rich green pass through
a fine sieve
Trout roe & dressing:
1) Cut the fennel and the onion finely and place
in a small bowl
2) Mix the dill oil and the fresh trout roe in a
bowl with the fennel and onion
Serving suggestion: this delicate dish works
perfectly with the addition of a lightly poached,
smoked egg yolk.
by Karl Jóhann
Unnarsson
5. Skyr
with oat
crumble &
berries
www.hotelranga.is
Ingredients for 10:
For the Skyr:
1 litre of heavy/double cream
370g sugar
2 vanilla pods
6 gelatin leaves
1 kg pure skyr
For the Oat crumble:
250g oats
250g butter (room
temperature)
250g flour
250g brown sugar
Mixed fresh berries
Method Skyr:
1) Place the gelatin in a bowl with cold
water
2) Put the cream in a pot with the sugar
and vanilla pods and bring it to the boil
3) Take the pot from the heat and drain the
water from gelatin and add to the pot,
whisk well until gelatin has dissolved
4) Allow the mixture to cool down to 40 –
45 degrees before adding the skyr.
5) Stir the skyr in carefully
6) Leave the mixture to cool for at least one
hour
Method Crumble:
1) Mix all the ingredients in an oven proof
bowl
2) Pre-heat the oven to 170 degrees
3) Bake for 10 mins and then stir well, then
allow to bake for a further 10 mins and
remove from oven and cool.
To serve:
Serve the Skyr topped with fresh berries
and the crumble mixture
by Karl Jóhann
Unnarsson
