Panfry 4 lamb chops in a little butter, 2 mins per side. In the meantime wok a handful of sea aster in a little olive oil
Serve as shown with some corn from a tin
Serve as shown with some corn from a tin
Mix the meat with 2/3 of the hazelnuts, 2 tbsp good olive oil, the anchovies and the zest of 1/2 lemon. Taste and season with salt and pepper
Serve as shown with watercress, finish with olive oil, fresh pepper, the last of the hazelnuts and more lemon zest.
Season 2 red snapper (or red sea bass) filets generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side. Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.
Add 2 teaspoons oil to the skillet. Add a julliened spring onion and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add 1 tbsp minced ginger and 1 tsp dried turmeric and cook, stirring frequently, 1 minute. Add a julliened carrot, 80g halved snow peas and 80g green peas and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes.
Add a tin of coconut milk to a saucepan and 1 tablespoon red curry paste, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Whisk in more curry paste according to taste, if desired.
Mix 25g potato starch with 50ml water, mix with the soy sauce, but... by bit and stirring well
Remove the heads from 4 sardines, slice the belly side open, remove the innards, put them skin side down, flatten and remove the spine but leave the tail
Marinade in the soy mix for at least 3 hrs.
Preheat the oven at 230°C
Pat the sardines dry with kitchen paper, put on parchment paper in een oven dish and put in the hot oven for 3-5 mins.
Sprinkle with furikake, serve with sea aster and lemon
Feeds 4
(Recipe by Hokkai Kitchen)
Line a baking tray with baking paper. Deeply score cut sides of 2 small aubergines, halved lengthwise, in a 1.5cm cross-hatch pattern. Place cut-side up on tray. Brush with 1 tbs oil, season and roast for 25-30 minutes until browned and tender.
Heat 2 tbsp oil in a frying pan, add 250g minced beef and cook, breaking up with a wooden spoon, for 7-8 minutes until browned.Whip 400 ml (1 tin) condensed milk, 250 ml double cream, 250 g mascarpone and the seeds of a vanilla pod
Break up 300g dark chocolate and melt au bain marie, set aside to cool down a bit
Drain a 350g pot of Amarena cherries, keep the syrup.
Spoon 1/3 of the vanilla-cream mix in the pan, use the back of a spoon to smooth the top and add 1/3 of the cherries.
Followed by 1/3 of the melted chocolate.
Put in the freezer for 10 mins
Spoon in another 1/3 of the cream mix, 1/3 of the chocolate and 1/3 of the cherries, freeze for 10 mins
< Repeat this procedure a third time with the rest, use a fork to create a pattern in the chocolate.
Fold the liner over the top and freeze for at least 4 hrs
Serve as shown with fresh cherries and some of the reserved Amarena syrup
(Here Yvette van Boven's original recipe in Dutch)
Finely slice 1/2 carrot, 1/2 leek, 3 spring onions,50g taugé, 1/2 red onion, 50g king oyster mushrooms in long matchsticks
Briefly fry the mushrooms in sesame oil, season with salt and pepper
Use your hands to mix the veggies in a bowl with some of the batter, which should just stick to the vegetables
Finely slice 1/2 clove of garlic and 1/2 red chili. Mix 50 ml soy sauce, 1 tbsp honey and the juice of 1/4 lime, add the garlic and chili and leave for 10 mins
Make a salad from 2 tbsp coriander leaves, 2 tbsp sliced chives, 5 hacked leaves of mint, 1/2 thinly sliced red onion, the juice of 1/4 lime and 1/2 tbsp sesame oil and 1 tbsp black sesame seeds
Flatten 2 heaps of the veggie mix and pan fry them in some olive oil, 3 to 4 mins per side
Serve as shown. Feeds 2
First make the dough. In a large bowl, whisk 125g flour with 1 tsp baking powder, 1/2 tsp salt and 1 tsp nigella seeds, then add 95g yoghurt.
Pull together into a ball, tip on to a floured surface and knead for two minutes. Now rest in a lightly oiled bowl covered with a damp tea towel.
The recipe asked for Ottolenghi's citrus and spice blend, which I did not have, so I mixed 1 tsp sumak, 1,5 tsp nigella seeds, 4 tsp lemon zest, 6 heaped tsp toasted ground cumin, 2 tsp palm sugar, 1 tsp garlic powder and some sea salt
Place 30g butter, 3 tbsp olive oil, 2 tbsp of the spice mix, 1 tbsp lime juice and 5 garlic cloves (peeled and smashed with the back of a knife in a small saucepan, along with 1 teaspoon of salt and a good grind of black pepper and mix. Warm gently on a low heat until the butter has melted and set aside.
Place 4 chicken thighs onto the tray and arrange a large fennel bulb, halved and each half cut into 4 wedges and 250g red lady potatoes, skin on and sliced in 3 mm rounds around to fit - it’s ok for some of the potatoes to overlap each other (they will shrink as they cook).
Pour over the butter/oil mixture and use your hands to give everything a good coating.
Roast for 40 minutes until the chicken is well browned and the potatoes and fennel are starting to catch around the edges, using the juices to baste everything once or twice during cooking. After 20 mins add some cherry tomatoes
Remove from the oven and drizzle over 2 tbsp double cream, followed by a good grating of parmesan
Serve with more of the parmesan alongside. Feeds 2
(Here Ottolenghi's original recipe for four)
After another minute crumble 120g Gorgonzola over the artichokes, 1 min later add 120g double cream and stir well.
Keep warm on a low flame.
Tear a slice of brown bread and crumble in the kitchen machine, then panfry crispy in 1 tbsp oil with 2 tbsp pumpkin seeds and 1 minced clove of garlic
Boil 100g spaghetti al dente, drain and add to the Gorgonzola sauce, taste and season with black pepper.
Serve as shown, with the breadcrumbs and pumpkin seeds on top. Feeds 2
(Here Janneke Philippi's original recipe in Dutch)
Brown on all sides in 2 tbsp clarified butter, add 150 ml white wine and boil for 30 sec, then add 350 ml chicken stock and 150g white grapes. Bring to the boil again, put a lid on the pan and boil for 9 mins.
Remove the bird and the grapes and keep warm in a 70°C oven, then reduce the cooking liquid till syrupy
Serve as shown
(Great Recipe from The Food In France)
Wash 500g cockles, or vongole, thoroughly under cold water. The put them in 1 liter water with 20g rock salt, put a lid on and keep in a dark plate for 1 hour. They will open slightly, so rinse them again to get out the sand,
Drain, then cook in 50 ml sake. As soon as they open drain and keep the cooking liquid. Keep the cockles warm in a 70° oven.
Add 20g butter, the leek and 1 tbsp light soy sauce and reduce for about 2 mins.
Serve as shown
(A Hokkai Kitchen recipe)
Cut the white parts of 4 spring onions into coins, and put in a bowl with 3 chopped garlic cloves. Cut the rest of the spring onions and 70g baby corn (which I did not have) into pieces on the diagonal.
Heat a couple of tablespoons of ground nut oil (or another flavourless oil) in a wok over a high heat, and fry the spring onion bottoms with the garlic for a few seconds until they start to give off their scent.
Add the chicken to the pan and stir-fry for about 3 minutes, until there is no pink visible.
Add the green parts of the spring onions, the baby corn and 125g sugar snaps to the wok, stir-fry for about 30 seconds and throw in 40ml dry sherry (or Chinese cooking wine) and 3 tbsp light soy sauce.
Stir-fry for another 30 seconds and stir in 1 heaped tablespoon XO sauce.
Put a lid on the wok and cook for another minute or so, until the chicken is cooked through.
Serve immediately with steamed rice.
Slice 2 Chinese aubergines lengthwise in half, then cut at an angle into 2 cm slices
Heat 2 tablespoons vegetable oil in a wok until very hot and tilt to coat on all sides, fry the aubergine until tender and browned, about 5 mins. Season with salt and pepper, remove from the wok and set aside
Hack 4 King oyster mushrooms in 3 cm pieces and stir fry them, about 5 mins. Remove and set aside
Add 1 more tbsp oil to the wok and add 2 tsp minced garlic and a small red chilli. Stir fry 20-30 secs. Add 1 tbsp XO sauce from a jar and 2 spring onions (cut into 4 cm pieces) and stir fry another minute
Stir in the soys sauce mixture, the aubergines, the mushrooms and a handful Thai basil leaves (which I didn't have, so used normal basil) and heat trough and the sauce slightly thickens.
Serve atop rice and garnish with more basil
As it turns out, the king oyster mushroom (or other oyster mushroom varieties) has fibers arranged very similarly to scallops. Not to mention they have a funky, almost fishy taste. So all you need to do to transform them is cook them like you would cook scallops.
XO Sauce is an iconic Chinese condiment traditionally made from dried seafood such as scallops and other meats such as cured ham. It is known for its intensely rich, umami flavors.
Trim off the ends and slice 2 large king oyster mushrooms into around 1 cm thick cylinders.
With a sharp knife, gently score one side of each cylinder
In a pan, heat up a tbsp vegetable oil on high heat. Sear each “scallop” with the scored side down first. Flip when the scored side is crispy and golden
Once you flipped all the “scallops,” baste the scallops with chili oil. When both sides are golden-brown, they are ready. Take off the heat and set aside.
Prepare 100g spaghetti according to the directions on its packet. When the pasta is 2 minutes from being done, heat up 1 tbsp XO sauce from a jar (mine is Lee Kum Kee) in another pan.
Add the cooked pasta, a tablespoon of pasta water, and toss to emulsify.
Serve with the scallops and top everything with thinly sliced spring onion and shredded nori.
Here Che Jorge's original recipe, incl home made vegan XO sauce)