10 March 2024

Pork belly, miso butter, orange zest and ginger


Cut 200g pork belly in small cubes

Mix 1 tbsp white miso and 1 tbsp butter. Finely slice 1 spring onion 

Panfry the pork in 7 mins nicely browned and crispy, then add the miso butter and fry for another 2 mins.

Add the zest of 1/4 orange, 1/4 tbsp hacked sushi ginger and 1 tbsp ponzu

Them mix the lot with the spring onion and 1/2 tbsp gomasio

Serve as shown, around sushi ginger, finish with more orange zest and shiso cress (with I didn't have)


Crayfish, avocado and deepfried basil

 


Mix 1 tbsp sea salt with the zest of a lime

Finely slice a shallot.

Blend 1/2 avocado with the juice of 1/2 lime and 1 tsp mayonaise, transfer to a pipingbag

Slice the other half of the avocado into cubes

Wash and dry 100g crayfish

Use a servingring to create a nice circle of crayfish, shallot, avocado and dots of avocado cream 

Warm 100 ml sunfloweroil to 170°C (check by dipping in a chopstick, the moment you see air coming from its tip the temp is tight). Toen deep fry basil leaves crispy and translucent in about 10 sec

Serve as shown, finish with a bit of the lime salt. Feeds 2

(Here the original recipe by Studio Philippi in Dutch)




Lightly curried chicken with mango mayonnaise


For the curried chicken, combine 1 small shallot, 1 garlic clove, 1 cm ginger, 1 lemon grass, the juice from 1 lemon, 1/4 tsp turmeric and 1/4 tsp garam masala in a liquidiser and blend thoroughly. Place the paste in a bowl and mix with 100 ml coconut milk, 100 ml yoghurt, 1 red chilli and 1/2 handful fresh coriander. Season with salt and pepper to taste

Cut a chicken breast lengthways into 6 strips, place in the bowl and mix carefully. Make sure the chicken is well coated. Cover with cling film and chill in the fridge to marinate for as long as possible, preferably overnight

Pre-heat the oven to 190°C

Place the chicken strips in a roasting tin and bake for about 15 minutes, turning them fairly frequently to ensure they are cooked right through

While the chicken is roasting, whisk an egg yolk, 1 tbsp Dyon mustard, a tbsp lukewarm water and some salt and pepper, slowly add 70ml grapeseed oil. Whisk into a nice thick mayonaise. 

Once you have added all the oil, mix in the zest and juice of 1/4 lime. 

Scrape the mayonnaise out of the food processor into a bowl. Fold the cubed flesh of 1/8 mango into the mayonnaise, taste and re-season if necessary

Serve the curried chicken hot or cold, with the mango mayonnaise and garnish with some baby watercress Feeds 2

5 March 2024

Salmon and sauerkraut quiche


Freeze 250g Münster cheese for 1-2 hrs and pre-heat the oven to 190°C 

Cover the bottom of a 24 cm round baking tin with parchment paper 

Put 450g (store bought, butter based) puff pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can.

Cover the baking tin with the puff pastry, use a fork to make holes in the bottom, then cover with baking paper, fill up with dry beans or coins and bake for 12 mins.

Remove the filling and the paper and bake the pastry for 7-8 mins more until pale golden. 

Now fill with 500g sauerkraut  followed by 400g slices of salmon filet 

Slice 2 spring onions in rings and put them on top

Whisk 4 eggs with 200 ml double cream. Grate the Münster cheese over it and mix. Season with pepper and a bit of salt and pour over the sauerkraut

Bake in the hot oven for about 35 mins

I served it with a dill & mustard gravlax sauce

Feeds 6-8, can also be eaten cold


(Here Janneke Philippi's original recipe in Dutch)

4 March 2024

Mozzarella caprese, aubergine, tomato seeds


Purée a 15g
 bunch of basil , 1 peeled clove of garlic and a pinch of sea salt in 75 ml olive oil

Cut an aubergine in two 1 cm slices, cover with salt and leave for 10 mins, then wipe off the salt.

Brush with oil and panfry the slices in the grillpan, about 5 mins per side

Plate them and cover with slices of Mozzarella. Halve 4 cherry  tomatoes and squeeze out the seeds on the Mozzarella.

Finish with some basil oil and the zest of a lemon

Serve with panfried Turkish bread 

(Here Yolanda van der Jagt's original recipe in Dutch)

Tartare of chanterelles and hazelnuts


Mix 50g soft butter, 1 tbsp white miso, a grated clove of garlic and the zest of 1 orange

Finely hack 300g chanterelles and season with fine salt. Panfry in a DRY pan before adding the miso butter till it foams and covers the mushrooms

Use the mixer to whip 20g soft butter with 1 tbsp sour cream to make it really airy, then add some sea salt and 2 tbsp finely hacked celery leaves.

Panfry  a tbsp hacked hazelnuts and deep fry 10 leaves of celery.

Start plating with the mushrooms, covered with the toasted hazelnuts and the crispy celery leaves.

Serve with bread and the whipped butter

Jeruzalem artichokes with smoked eel


Ask your fishmonger for the bones and skins from  2 or 3 smoked eels (and buy 2 fillets

Put the bones and skins in a pan and cover them just with water. Add 1/2 tablet of chicken stock and100 ml double cream. Bring to the boil and simmer for an hour.

In the meantime mix 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tbsp sugar water, 1 tsp hazelnut oil, 1 tbsp hacked parsley and 1/2 tbl hacked hazelnuts to make a marinade. Season with pepper and salt.

Mix 2 tbsp wakamé with a tsp olive oil, the zest of 1/2 lemon and some finely hacked hazelnuts

Halve the eel fillets lengthwise, then slice 2/3 into small cubes and the rest in 3 cm pieces

Peel 8 Jeruzalem artichokes.

Cut 4 in 7 mm cubes, quarter another 4 and thinly slice a third (unpeeled) artichoke.

Marinate the slices. Boil the quarters in salted water for about 13 mins.


Then get the quarters out and replace them with the cubes to boil them for about 7 mins, they should still have a bite

Drain the double cream and put in the blender with the boiled quarters to make a mash. I added a few pieces of smoked eel to add taste.

Drain the boiled cubes of artichoke and mix with a few drops of hazelnut oil, a tbsp olive oil, 1/2 tbsp hacked parsley and season with salt and pepper

Add the cubes of smoked eel 

Start plating with a few spoons of the cream, then the cubes and some wakame.

Finish with some crispy slices of artichoke and the last pieces of eel

Feeds 2

(Here a video of Michaël Vrijmoed making his recipe, in Flemish)


19 February 2024

Roasted cauliflower, gochujang sauce in crispy little gem


Pre-heat the oven at 210°C

Mix the florets of 1/4 cauliflower with some olive oil, garlic powder and salt. Roast in the hot oven for 20 mins

In the meantime boil 100g orzo in 9 mins

Softly fry 1/2 tsp grated garlic and 1/2 tsp grated ginger. Add 1/2 tbsp gochujang, 1/2 tsp miso, 1/2 tsp runny honey, 1/2tsp ketjap, 1/2 tbsp sushi vinegar and 1/2 tbsp sesame oil to make the sauce. 

Eventually add a bit of water

Mix the cauliflower with the sauce

Put 1 tbsp orzo on a little gem leaf, followed by some cauliflower, some sliced spring onion and finally some furikake

Repeat this several times to create either appetizers or a starter.

(Recipe by Jetske van der Elsen, video on her Insta)

Canneloni from Serano ham and tartare of bavette


Thinly slice 125 g bavette (flank steak), then the slices into strips and finally the strips into small cubes.

Mix with 1 tbsp olive oil,  1,5 tbsp soy sauce, a pinch of Piment d'Espelette and 1/2 hacked spring onion

Put 3 thin slices of Serano ham, slightly overlapping, on a large piece of cling film

Spoon the beef tartare as a sausage in the center and roll up tightly

Chill in the fridge.

Hack an anchovy and mix with 2 tbsp mayo, 1,5 tbsp Greek yoghurt and 1 grated clove of garlic.

Serve as shown, with some toast, cress and capers.


(Here Jeroen de Pauw's original recipe in Flemish)

Beetroots on caramelised onions with crispy onions


Pre-heat the oven at 200°C

Wrap 2 beetroots in alu foil, horizontally halve a head of garlic, wrap them too  and put in the hot oven for 30-40 minutes. With a cocktail stick you can check if the beets are cooked.

Thinly slice 400g onions (with a knife or mandoline), 

season with salt and panfry them in neutral oil. Start on a high heat so the onions can release their moisture. After 7-8 minutes lower the heat to medium, and keep stirring the onions until nicely caramelised and soft around 15 minutes. Add 1 tbsp balsamic vinegar and 1 tbsp butter.


Then blend them with 1 tbsp sushi vinegar, a tbs double cream, 4-5 cloves of the roasted garlic, pepper and salt to taste. 


Peel and finely slice another onion

deep-fry in 175°C arachide oil till golden brown and crispy.

Drain on kitchen paper and season with sea salt

Once the beets are done, quarter them and season with a good olive oil, salt and pepper.

Start plating with 2 tbsp mashed caramelised onions, add the beet and finish with the crispy onion and dill 

(Recipe by Jetske van der Elsen, see video on het Insta)



18 February 2024

Celeriac steak, herbsalad


Peel a
celeriac and cut into 1 cm slices.

Use a serving ring to create 6 cm discs, boil them in salted water for 5 mins., drain and dry

Mix 2/3 tbsp honey, 2/3 tbsp Dyon mustard, a splash of Noilly Prat, 1/3 tsp ras-el-hanout and 1/3 tsp za'atar.

Mix some fresh green herbs (fennel green, cervil, dill, parsley) and season with a dressing from 1/3 tbsp mustard, 1 tbsp cider vinegar, 1 tbsp sunflower oil, 3 crushed raspberries, salt and pepper

Boil  the celeriac for 13 mins, then grill on both sides, lacker with the honey sauce.

Start plating with the celeriac, add  segments of peach, then some crumbled blue cheese

Finish with the herb salad.

(Here Jeroen de Pauw's original recipe in Flemish)


Potato tartare


Cut a big yellow potato in very small cubes, boil them for about 5 mins in salted water, drain and dry.

Finely slice 2 small shallots and soak in 2 tbsp red wine vinegar and some salt.

Finely dice 2 cornichons and a tbsp salted capers.

Finely slice 2 tbsp estragon.

Mix the potato, shallot, cornichons, capers and estragon with 2 tbsp olive oil, 2 tsp Dyon mustard and some Worcester sauce and Tabasco.

Serve as shown, with an egg yolk on top. Finish with some more estragon.

(Here Merijn Tol's original recipe in Dutch)


12 February 2024

Coriander grav'lax and beet salad


Halve a 400g filet of salmon (skin on)

Mixt tbsp sea salt, 1 tbsp caster sugar and 1 tbsp white peppercorns

Finely hack 40g coriander

Put 1 half of the salmon, skin side down on a large piece of clingfilm. Cover the fish with coriander, then with the salt mix,

Cover the saltmix with the rest of the coriander.

Then put the other half of the salmon on top, skin side up.

Press down and fold the clingfilm tightly around the fish.

Put in a shallow bowl with something heavy on top, like canned vegetables

Put in the fridge for 48 hrs, turning regularly.

Pack a coupe of yellow beetroots individually in all foil with some sea salt, bake in a 180°C oven for 35-45 mins. Then cool, peel and slice.

Make a dressing from 40ml olive oil, 30 ml white wine vinegar, 20 ml agave syrup, salt and pepper,

Remove the skin from the salmon, rinse well and dry with kitchen paper. Slice thinly.

Toast 1 tbsp sesame seeds. 

Serve as shown, with thin slices of spring onion and cress

(Here Kirsten Eckharts original recipe in Dutch)

11 February 2024

Cheesecake with red fruit


Pre-heat the oven to 185°C

Crush 125g butter/vanilla biscuits in the blender, then mix with 4 tbsp molten butter and cover the bottom of a 15cm baking tin

Whisk 80g fine sugar with an egg, 2 extra egg yolks with 270g cream cheese (f.i. Phildelphia)

Spoon this on the cookie base

Bake 25 min in the hot oven, take out and cool.

Cover with 1 tbsp raspberry jam and 200g red fruit (strawberries, raspberries, 

(Recipe by Cees Holtkamp)


10 February 2024

Haddock and mussel pie with Pernod and fennel


  • Heat a large saucepan over high heat. Add 1 kg mussels, cover with a lid, and cook, shaking the pan, for 4 minutes or until the mussels start to open. Remove from the heat, then strain, reserving liquid. Set aside.
  • Heat 2 tbs oil in a saucepan over high heat. Add a sliced clove of garlic and 3 sliced eschalots and cook, stirring, for 3-4 minutes until translucent.
  • Add 20g flour and cook, stirring, for 1 minute, then add 160 ml white wine, 65ml Pernod, 150 ml reserved mussel liquid, 1 bay leaf and 5g thyme, leaves picked. Reduce heat to medium-high and cook, stirring occasionally, for 20 minutes or until thick and reduced.
  • Reduce the heat to medium, then add 200 ml cream and cook, stirring occasionally, for a further 20 minutes or until reduced by half.

    Remove saucepan from heat and stir through 50g creme fraiche.  Set aside to cool slightly, then cover and chill until completely cold.

    Meanwhile, remove the mussel meat from the shells and place in a large bowl. Discard the shells. Add 1 fennel bulb, cut in 8 parts and blanched, 4g chopped dill, 4g chopped chervil and the chopped leaves of 4g tarragon. Pour over half of the cream sauce and stir to coat and combine.

  • Transfer three-quarters mussel mixture to a buttered baking dish and place 250g haddock, skinless an in big pieces, on top. Top with the remaining mussel mixture and pour over the remaining cream sauce. 
    Roll out 180g puff pastry on a lightly floured work surface until 3mm thick. Cover dish with pastry, trimming excess, and brush with beaten egg. Chill for 30 minutes.

  • Preheat oven to 180°C. Place the pie dish on a baking tray (the pie filling may spill out during cooking) and make a small cross incision in the centre of the pastry for steam to escape. 
    Bake for 35 mins or until pastry is golden and cooked through.
    Allow the pie to cool slightly, then top with extra chervil or flat-leaf parsley leaves to serve.
  • Feeds 2

 

6 February 2024

Roasted green beans, chicken, za'atar


Trim 250g green beans and cover them allover with 2 tbsp olive oil

Finely hack 3 cloves of garlic

Season 3 chicken thighs with salt and pepper and pan fry them golden browns in 15 mins

Cover 100g quinoa with 200cl boiling water, put the lid on and boil for 12 mins

Pan fry the beans in a wok for 8 mins.

Softly fry the garlic in 1 tbsp oil, once done add the (drained) quinoa and 20g hacked coriander and fry for another min.

Start plating with the quinoa, followed by the beans and finally the sliced chicken.

Finish with 2 tsp za'atar and lime wedges

(Here Janneke Philippi's original recipe in Dutch)




22 January 2024

Deep-fried lemon smelt, saffron mayo


Soak a pinch of saffron in 
1 tbsp boiling water for 12 mins

Whisk an egg yolk, 1 tbsp Dyon mustard, a tbsp lukewarm water and some salt and pepper, slowly add 70 ml grapeseed oil. Whisk into a nice thick mayonaise. 

Stir in the saffron and its water and finally 1 tsp crushed pink pepper corns

Mix the zest of 2 lemons and 1 orange with 1/4 tsp sea salt and 70g flour

Roll 100g smelt in this mix, then fry the fish in 180°C arachide oil till golden brown. Drain on kitchen paper, then repeat with a second batch of fish
Serve a shown

14 January 2024

Bressaola roll(s), smoked garlic cream and pistachios


Bring water with 6 cloves of smoked garlic to the boil. Refresh the water, bring to the boil again and boil the garlic for 8 mins.

Finely hack 1 tbsp salted and roasted pistachio nuts

Peel the garlic cloves and mas with 1 tbsp creme fraiche. Season with salt and pepper.

Brush slices of bresaola with the garlic mix, add a leaf of little gem and roll up

Sprinkle with pistachio and olive oil and finish with black pepper 




(Recipe from Delicious Magazine)






Fig carpaccio, estragon oil



Pick the leaves from 3 sprigs of estragon and grind them in a mortar with some sea salt. Add 25 ml olive oil to finish them in a smooth oil.

Thinly slice 4 ripe figs and late them in a circle. Drip with the estragon oil. Slice 5 Taggiasche olives and add to the figs, with shavings of Parmesan and hacked salted pistachios.

Finish with olive oil, estragon leaves, mustard cress and black pepper

(Here the original recipe in Dutch from Delicious magazine)

1 January 2024

Gamberi Gratinati: juicy gratinated Carabineros with lemon and parsley


Looks simple. Is simple. But what an amazing great taste.

Cut the belly side of 4 big carabineros, (the Cadillacs under the gamba’s, about €9 a piece but worth it), fold them open, rinse under the tap and remove the intestine 

Blend 70g fresh breadcrumbs, a handful or two hacked parsley, 1 hacked red chili, 1/2 clove of garlic, 2 tsp lemon zest and 3 tbsp extra vergine olive oil into a coarse mix.

Pre-heat the ovengrill to 230°C

Fill the prawns with this mix and press firm with a finger.
Put them in an oven dish on their sides and grill for 4 mins, turn them on their other side and grill for another 4 mins.

Serve with lemon parts, don't be fussy and eat them with your hands
Can be done with tiger prawns of course, more prawns for your money)