Casareccia, prune sauce and crispy pork belly

Rub some salt in four 1 cm slices of pork belly (ca 250g) and rest for 20 mins

Pre heat the oven to 200°C

Line an oven dish with baking paper, cut each slice of pork in 3 and stack them like roof tiles in the tray. Put in the hot oven for 35 mins

Thinly slice 2 cloves of garlic and softly fry them in 2 tbsp olive oil till translucent (not brown).

Add 3 hacked anchovies and melt them, Add 1 tsp tomato paste and fry for another minute

Add 250g prunes (pitted and in parts) and 250g tomatoes (in parts)

Softly fry for 5 mins

Add the leaves of 2 sprigs of thyme and 100 ml water and boil for another 10 mins. 

Add 2 tbsp double cream and season with salt and pepper

Boil 150g casereccia (or fossili or penne)

Serve a shown with the crispy pork belly on top

(Recipe by Sake Slootweg)

Langoustines, tangerine and soy sauce

Clean 6 langoustines. You only need the tails. Don't forget to take out the intestinal tract

Mix 315ml good soy sauce, 10 ml Mirin, 1/4 tsp ginger syrup, 1/4 tbsp honey, 1/4 tsp grated garlic and brush it on  the langoustines to marinate

Now make a vinaigrette from the juice of 2 tangerines, 2 tbsp extra vierge olive oil and a pinch of salt

Cut another tangerine à vif to remove a few segments without the membrane

Panfry the langoustines, 1 min per side whilst brushing with the marinade

Start plating with the vinaigrette,  then place 1 langoustine in the middle, followed with two more as shown

Finally put the tangerine segments inbetween

Here Harold Kookt's original recipe in Dutch)

Open ravioli, pulled neck of lamb, artichoke, bagna cauda jus

Cut 200g neck of lamb into 2 cm cubes, then dust them with 1/4 tbsp vadouvan and flour, season with salt and pepper, then panfry them in 30g butter till nicely browned on all sides. Take out and reserve

Cut 1/4 winter carrot into mini cubes and sweat them with a minced clove of garlic, 1 finely chopped shallot and 1/2 tbsp tomato paste in the same butter, for 2 mins

Then deglaze with 100 ml brandy

Return the meat to the pan, then add 125 ml white wine and 125 ml lamb stock, add a leaf of laurel, bring to the boil, put on a lid and softly stew for 2 hrs

Cool before taking the meat from the sauce and pulling it apart. Hack 2 cooked artichoke bottoms and mix them with the meat, 4 tbsp of the sauce, 7g finely hacked parsley and finely hacked peel of 1/4 preserved lemon 

Taste, eventually add salt and pepper, plus sauce if you think its too dry

Now for the bagna cauda jus panfry 1/2 minced red onion, the zest of a lemon and the leaves of 5 sprigs of thyme in 25g butter for about 3 mins

Deglaze with 25ml white wine, 50 ml lamb or beefstock and the juice of 1/2 lemon

Add 6 anchovies and let them melt before adding 1/2 tbsp Dyon mustard

Keep stirring whilst adding, bit by bit, 50ml double cream and 1/2 tsp sugar.

Finally on a low heat, prevent boiling, whisk in 75g cubed cold butter 

Halve 4 sheets of fresh lasagna and cook them in boiling water for 4-5 mins or until soft 

Mix a handful of parsley, coriander, chervil, mint and dill with the zest of 1/2 lemon, 2 tbsp olive oil and 1/2 tsp toasted cumin seeds

Start plating with the bagna cauda.

Then a lasagna sheet, scoop the meat on one half, then fold over. and add another scoop of meat. Cover with a second lasagna and repeat the process. Repeat this on the second plate

Finish with the herbs and 1 tbsp capers

(My interpretation of a recipe by Karin Gasterland in Delicious Magazine)

Lemon curd waffles with coconut and meringue ice cream

Transfer 1l ice cream from a tub to a mixing bowl and soften for about 50 mins.

Then fold 135 ml creamed coconut and a crumbled meringue into the ice

Spoon back into the tub, cover with cling film and close with the lid

Freeze for 4 hours

Toast 4 Liège waffles untill golden and crispy again, then cover two with lemon curd and small marshmallows.

Use a kitchen blowtorch to brown and soften the marshmallows

Cover each with another waffle and push gently

Put a scoop of the coconut/meringue ice on top, drizzle some more lemon curd over it and sprinkle with toasted coconut flakes

Finish with some more crumbled meringue

Feeds 2

(Here Kim Coverdals's original recipe in Delicious Magazine)

Gurnard, sea lettuce, chistorra

Dissolve 30g coarse salt in 500ml boiling water. Cool and  reserve

Rinse 30g sea lettuce under running water to remove the salt

Remove the skin from 50g chistorra and pull the meat apart

Put the fillets of 2 gurnards and some sprigs of fresh thyme in the, now cold, salted water for 10 mins

Hack the sea lettuce and blanche 1 minute

Panfry the chistorra till nicely browned and crispy

Panfry the fish in olive oil, about 2 mins per side

Squeeze the water from the sea lettuce and mix with the sausage meat

Start plating with the fish, season with pepper and lemon juice, then put the chistorra mix on top

(Recipe by the Blend Brothers)

Flaky cod, salsa verde

Yes, it doesn't look great, but boy the flavours are soo wonderful I have to give you the recipe

Start with the salsa: blend 40 ml olive oil, 15g flat parsley, 5g oregano, 1 tbsp drained capers, 1 clove of garlic, the juice of 1/4 lemon, 1 tsp honey, a knifepoint chili flakes, salt and pepper

Cut a tomato in small pieces, tear the leaves of a romaine salad and take the bitter roots from 50g taugé (bean sprouts)

Defrost and dry 250g cod loin. Rub with  1/2 tsp ground cumin, 1/2 tsp ground coriander and 1/2 tsp paprika, then with corn flour

Slice a red onion into half rings, panfry in olive oil till nicely brown and crispy, at the end add 1/2 sliced red chili

Take out and reserve, add some extra olive oil and panfry the fish in 6 mins, turn halfway. It now falls apart in flakes if you push it. Mix the flakes with the fried onion

Start plating with the salad, put the fish on top, finish with the salsa and taco chips

Serve with some créme fraîche on the side

(Recipe by Tallina van den Hoed in De Volkskrant)

Scallop, orzo, XO sauce

Orzo tossed in umami XO sauce and topped with a scallop. A Chinese-Italian fusion pasta dish. XO Sauce is an iconic Chinese condiment traditionally made from dried seafood such as scallops and meats such as cured ham. It is known for its intensely rich, umami flavors. 

Prepare 70g orzo 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 orzo, a tablespoon of pasta water, and toss to emulsify. 

In another pan, heat up a tbsp vegetable oil on high heat. Sear 4 scallops. Flip when one side is crispy and golden

Once you flipped the scallops, baste them with chili oil. When both sides are golden-brown, they are ready. Take off the heat and set aside.

Start plating with the orzo, then the scallops and top everything with thinly sliced spring onion and shredded nori.

Créme of raw cashews , green peas and grapes

Pre heat the oven to 190°C

Boil 150g raw cashews in water for 20 mins.

Drain and put in the blender with 2 cloves of garlic and salt and pepper

Slowly add 120 ml water to create a smooth cream

Roast another 50g cashew nuts 5 mins in the hot oven till  golden brown

Warm 120g frozen peas in boiling water, drain and mix with 1 shallot, sliced into thin rings, 2 tbsp red wine vinegar, 2 tbsp olive oil and seasoned with salt and pepper.

Halve 100g white grapes and mix with the peas

Boil 1 egg, 6 mins

Start plating with the cashew cream, spoon the pea salat on top and finish with 1/2 egg, some dill and the roasted cashews

(Recipe by Sake Slootweg)

Grilled flat iron steak with peperonata and salsa verde

For the peperonata, heat 40 ml olive oil in a large saucepan over medium heat. Cook 1 thinly sliced red onion and 2 thinly sliced cloves of garlic, stirring occasionally, for 5 minutes or until garlic just begins to colour.

Add 1 red en 1 yellow paprika, sliced in strips, and 2 hacked anchovies, if using, and toss to coat in oil. Add a peeled and hacked tomato. Stir continuously for 5 minutes or until starting to simmer.

Reduce heat to low and cook, stirring occasionally, for 1 hour or until the paprikas are very tender but the skin is still intact. Add 1 tsp capers and check seasoning.

For the salsa verde, finely chop the leaves of 2 sprigs of basil, 2 sprigs of mint, 2 sprigs of parsley, 2 sprigs of oregano and combine with 1 crushed garlic clove, 1 tbsp Dyon mustard, 3 finely chopped anchovies, 1/2 tbsp red wine vinegar and 40 ml robust extra virgine olive oil

Season with salt flakes and freshly ground black pepper.

Heat a chargrill pan over medium-high heat. Brush two 250g flat iron steaks with oil and season with salt flakes and freshly ground black pepper. Grill steak for 4 minutes each side for rare, or until cooked to your liking.

Rest, loosely covered, for 5 minutes. Carve steak across the grain. Spoon peperonata into a serving dish, top with steak and drizzle with salsa verde. 

Serve with chargrilled sourdough and remaining salsa verde alongside. Delizioso for 2.

(Here Glenn Lauries original recipe in Delicious Magazine)

Oven roasted vegetables gazpacho, laurel oil

Pre heat the oven to 65°C

First make some laurel oil: blanche 4g fresh laurel leaves for 50 sec in boiling water, then scoop them into ice water. Dab dry and put in a jam jar with 40 ml grape seed oil. Put in the oven for 1 hour.

Put in the blender for 1 min, then drain through cheesecloth and reserve

Put the oven on 220°

Hack 200g red paprika, halve 350g San Marzano tomatoes and 175g apricots, peel and hack  125g carrots. Mix in a bowl with 2 tbsp olive oil, 2 tsp salt and some black pepper.

Spoon on an oven tray covered with baking paper, keeping well apart because too close together they will be steamed instead of roasted and caramelised

Roast for 30 mins

In the meantime peel and slice a small red onion and marinade the rings in 2 tbsp red wine vinegar and 3 tbsp water

Cool the veggies, then blend them with the onion, the marinade , 10 basil leaves, 3 tbsp olive oil and 1 tsp ground cumin. Add water the reach the desired consistency 

Taste and season with salt if necessary, then keep in the fridge

Serve at room temperature, with raspberries, cubed green paprika and croutons

Finish with drops of the laurel oil (feeds  4)

Recipe by Giorgia Eugenia Goggi in Delicious Magazine

Scallops with sage and pink pepper butter

Take the leaves from a sprig of sage and hack them finely.

Ground 1 tsp pink peppercorns in a mortar

Melt 25 butter in a sauce pan with another sprig of sage. Take off the heat and infuse for 20 mins.

Place a bowl on another bowl filled with ice water

Use a mixer and whisk till the butter turns white and airy, then add almost all the pepper plus the sage. Season with salt

Panfry 4 scallops in butter, 2 mins per side

Serve a shown, use 2 teaspoons to make nice quenelles of the butter.

Finish with the rest of the pepper and lime zest

(Recipe by Liselore Bus in Delicious Magazine)

Cole slaw and chicken meatballs

Mix 1 tbsp Greek yoghurt, 1 tbsp crème fraîche, 1 tsp Dyon mustard and the zest and juice of 1 lime.

Thinly slice 200 g white cabbage, cut 100g carrot in julienne, cut an orange in segments (en vife, without the membrane) and quarter 7 cherry tomatoes

Mix the slaw with the yoghurt dressing and marinate for at least an hour

Soak 25g Panko in 5 tbsp milk. 

Beat an egg and mix with 1 tbsp oyster sauce, a knifepoint of nutmeg, 7 hacked cherry tomatoes, the hacked leaves of 3 sprigs of parsley, then add the soaked breadcrumbs

Add 300g minced chicken meat, season with salt and pepper and mix well to firm up.

Pre heat the oven to 200°C

Line an oven dish with baking paper, use and ice cream scoop to make 6 balls from the meat, cover with some more Panko and bake in the hot oven for at least 30 min

(Here Sake Slootweg's original recipe in Dutch)

Asparagus, steak tartare, pancetta and parsley oil

Use the blender to mix 20g parsley, 1 clove of garlic and 50ml olive oil. Put trough a small sieve, season with salt and pepper and reserve

Peel 4 asparagus

Cut 150g bavette in thin slices, then the slices into strips and the strips into small cubes. Season with salt and pepper

Mince a small shallot, mix with the meat with 2 tbsp olive oil,  a few drops of Worcester and Tabasco, 1/2 tsp Dyon mustard and 1 tsp tomato ketchup

Bring water to the boil with salt and a pinch of sugar, put in the asparagus and boil 5 mins, turn of the heat and keep (under a lid) for another 7 mins.

In the meantime hack 20g hazelnuts and 20g pumpkin seeds and toast them. Season with sea salt

Drain the asparagus, cool under running water and dry with kitchen paper. Use a kitchen burner to color the asparagus

Serve a shown, with slices of smoked pancetta, apple capers and the parsley oil

(Here Kris Herrijgers' original recipe in Flemish)

 

Whole roasted carrots with pangrattato and chilli honey dressing

True, it doesn't look spectacular, but what a nice mix of flavours to eat, believe me.

Preheat oven to 220°C

Place 10 fat carrots on a large baking tray and drizzle with 2 tbs oil. Season to taste and toss to combine. Arrange in a single layer and roast for 35-40 minutes, until carrots are tender and skin is golden and lightly charred.

Meanwhile, to make pangrattato, add remaining 2 tbs oil to a small frypan over medium heat. Add 20g Panko and 1 crushed clove of garlic and cook, stirring frequently, for 4-6 minutes, until golden and crisp. Season, transfer to a large bowl and allow to cool completely.

For the dressing, place 2 tbs olive oil, 1 tbsp runny honey and 1 tbsp apple cider vinegar in a small bowl, season and whisk to combine. Season with salt, pepper and 1/2 tsp chili flakes

To serve, halve carrots lengthways. Spread 200g labneh over the base of 2 plates, top with carrots and drizzle with dressing. 

Scatter with breadcrumb mixture and dill sprigs. 

(Here Dannielle Alvarez' original recipe)

Scallops, asparagus, beurre Café de Paris

Mix 45g butter (room temperature), 20g finely cut anchovies, 1/2 finely cut shallot, 4 pressed cloves of garlic, 2 tbsp hacked parsley, the hacked leaves of a sprig of estragon, 1/2 tsp lemon juice, 1/2 tsp curry powder, 1/2 tsp Dyon mustard, 1/2 tsp Worcester sauce, 1/4 tsp paprika powder, 1/2 tsp ketchup, 1/2 tsp sea salt

Spoon mixture onto a 20cm-long piece of plastic wrap. Roll up to enclose and form a 12cm log. Twist ends to seal. Refrigerate for 30 minutes or until firm.

Peel 6 fat asparagus, cut off the tips, use the rest to make a nice soup.

Boil them 4 mins in boiling salted water, kill the heat and leave them under a lid for another 5 mins

Season 6 scallops with salt and pepper and panfry in a lightly oiled pan, crumble half of the Beurre Cafe de Paris, once it's melted kill the heat, turn the scallops and leave them 2-3 mins to absorb the heat.

Serve as shown, with some sea banana (and crusty bread to soak up the delicieus butter)

Freeze the rest of the butter

(Inspired by Alex Prichards recipe in Delicious Magazine)

Brioche, dulce de leche, passionfruits

Making dulce de leche is simple: put an unopened tin of condensed milk in a pan and cover with water. Bring to the boil and keep boiling for 3 hrs. Make sure the tin is under water all the time

Do not open till completely cooled down after the 3 hrs! 

Gently spoon 40g Greek yoghurt through 70ml whipped double cream

Halve 2 or 3 passions fruits

Brush 2 thick slices of brioche with butter and toast them in a 180°C oven for about 10 mins.

Spread dulche de leche on  the toasted brioche, then a big spoonful cream and finally the pulp and juice of the passions fruits

(Recipe by Noni Kooiman for Delicious Magazine)

Kläpphagen's skrei, beurre noisette and horseradish

Start 2 days in advance making pickled red onion and cucumber.

Peel and quarter 3 small red onions. Halve 1/2 cucumber lengthwise, deseed and cut into small cubes. 

Bring 50ml white wine vinager and 150 ml water to the boil with 100g caster sugar.

Put the onions and cucumber in a mason jar and cover with the sweet and sour liquid.

Cool and keep in the fridge for 2 days.

Pre heat the oven at 200°C

Then cover two 160g filets of skrei (skin on) with sea salt. Rinse and dry after 20 mins

Clean 8 bimi and 10 green beans and blanche 2 mins in boiling salted water, cool in ice water and reserve

Put 200g cauliflower florets in a pan with 200ml milk and 200 ml double cream, boil 15-18 mins.

Transfer the florets to the blender, with a couple of tbsp of the liquid and some smoked Maldon salt and make a smooth, almost liquid mash

Melt 40g butter in a saucepan till it smokes and is lightly burned. Take off the fire.

Season the fish with salt and pepper, put in an ovendish with 20g butter, 1,5 tbsp capers and some sprigs of thyme and put in the hot oven for 20 mins 

In the meantime cover the beans and bimi with a bit of olive oil and grill 2 mins in the grill pan

Start plating with a circle of cauliflower mash

Proceed with the bimi and beans and put the fish on top

Finish with grated fresh horseradish, the beurre noisette and of course the pickled onions and cucumber (which I clearly forgot when making the photo)

(Recipe by Johan Sköld and Martin Nilsson in Delicious Magazine)

Sardines paté

Carefully open a (120g) can of sardines. Drain the sardines well and remove the bones.

Put the meat in the chopper attachment of your stickblender with 73g butter and 1tbsp Madera (or port) and make a smooth paté.

Mix with some hacked parsley. Season with Tabasco and salt

Spoon the paté back in the tin.

Serve with toasted bread 

(Recipe found in Delicious Magazine)

Pasta alla Norcina

Yes, it is not an award winning picture of an amazing looking dish. The kitchen from Umbria is called cucina povera (poor kitchen) but the simple dishes like this one taste great. The best reason to give you the recipe:

Cover 15g dried porcini with boiling water and soak 20min

Remove the skin of 250g pork sausages and stir-fry the minced meat 10 min till nicely browned 

Drain the porcini (keep the water), hack them finely and add to the meat with 2 finely hacked cloves of garlic. Fry for 4 mins, then add 5g flour and mix well

After 10 min add 200 ml double cream and 100 ml of the porcini water,

Simmer 10 mins 

In the meantime boil 120g penne

Taste the sauce and season with salt and pepper

Serve as shown with grated Parmesan.

(Here the original recipe in Delicious Magazine) 

Squid in tomato and paprika coulis

Pre-heat the oven at 200°C. 

Peel 2 ripe tomatoes and 1/2 red paprika.

Halve the tomatoes and put them in a roasting tin with the paprika, 1/3 onion, 1 clove of garlic, 1/8 red chili. Sprinkle some olive oil over it and put in the hot oven for 15 mins

Cool a bit and blend with the inside of a white bun (pistolet), 1/2 tbsp tomato paste, a glug of olive oil, a glug of red wine vinegar, salt and pepper.

Blend into a smooth sauce

Clean 10 baby squid, brush with olive oil en season with salt and pepper.

Panfry them in 15 sec per side

Serve a shown, finish with hacked coriander and some drops of olive oil

(Recipe by Flemish chef Bart Desmidt)