6 January 2018

Yellow paprika soup, smoked halibut, fennel, samphire


Start with the soup. Roughly cut 2 yellow paprikas, 1/2 a fennel bulb, 3 cloves of garlic and a stalk of celery and sweat them in some olive oil. Add a pinch of safran.
Add 0,8 litre chicken stock and softly boil for 10 mins. Use a stick blender to liquify and then add 100 ml cream.
Boil some samphire for 3 mins.
Use a mandoline to make very thin shavings the other halve of the fennel bulb.
Now whip some cream. Add a tbsp Pernod and whip again.

Start plating:
Put some fennelshavings in the middle of the plate.
Then some samphire
Now the smoked halibut
Finally a quenelle of cream

Hold the stick blender just above the soup and create a nice foam.
Then pour the soup around the little tower

(Inspired by Angelique Schmeinck, 24Kitchen. Here's a video )

5 January 2018

Potato tuile, guacamole, smoked halibut



Start a day in advance with making lemon jelly from 60 cl lemon juice, 20 cl sugar water, 20 cl water and 1 leaf of gelatine. 
For the tuiles: mix 160 gr boiled potatoes with 5 tbsp of grated Parmesan, 20 gr butter, 1 tsp Curry Madras till you have a smooth substance. Preheat the oven on 160C, put baking paper on an oven tray and put 4 heaps of the potato mix on it. Flatten with a spoon. Bake till golden brown and crisp, do the same with the other side after turning. Take out to cool.
In the meantime make the guacamole from 1 avocado, 1 tbsp coriander, 1 tsp limejuice, the zest of the lime and a knifepoint of piment espelette.

Put a tbsp guacamole on each tuile, then some smoked halibut and finally some lumpfish roe. (unless you prefer caviar).

(my interpretation of a recipe from Belgian chef Peter Goosens)

25 December 2017

Scallops, orange butter



For the sauce reduce 400 cl fresh orange juice till 150 cl is left. Add 50 cl chicken stock. Then whisk in 50 gr cold salted butter.
Fry the scallops in a dry pan.
Serve with orange parts.

17 December 2017

Haddock, fennel, samphire, green curry


Start with the green curry. Sweat some  shallot and garlic in olive oil. Add 2 dl fish (or chicken) stock plus some fresh ginger, lemon grass and the stems of coriander. Boil for 10 mins. Pass through a sieve. reheat the infused stock and add some cream (or coconut milk). Reduce till thick. Add coriander leaves and blitz,

Boil the samphire for 3 mins. Cut the fennel bulb very finely and marinate in olive oil en orange juice.

Fry the haddock for 5 mins, skin side down. Turn off the heat and turn the fish. The other side will be done in 2 mins.

(inspired by Bart Desmidt)

Small fajita, smoked mackerel, avocado


Plus a sauce of creme fraiche and horseradish

28 August 2017

Crispy chicken wings


Sometimes recipes are so simple, like this one: how to get the chicken crispy without deep-frying?

Mix 50 gr flour with 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp cayenne pepper, 1 tsp white pepper and 10 gr salt.
Pre-heat the oven at 200C.  Drag the chicken wings through the mix and make sure they are well covered. Put them on a baking tin and bake for 40 mins. Their own fat will do the job.
Amazing.

(Tip from Eva at www.eefkooktzo.nl )