Tartare from Fuet Iberico and Padron peppers.

Pre heat the oven to 180°C

Brush 1/2 sheet filo pastry with 1 tbsp olive oil, cut lengthwise in half and then into 4cm strips.

Put on a, with baking paper covered, baking dish, sprinkle with1 tbsp black sesame seeds and sea salt. Bake in the hot oven till golden brown and crispy in 6-8 mins

Panfry 4 pimentos de Padron in a dry pan in about 8 mins till blackened. Remove the seeds from 2 peppers and cut into small cubes

Remove the skin from 75g Spanish fuet iberico sausage and cut into small cubes

Remove the skin and the seeds from a tomato and cut into small cubes

Mix the pepper, sausage, tomato with 7g hacked parsley. 1/2 tbsp Dyon mustard and 1 tbsp hacked sweet and sour gurkin. Season with Tabasco

Use a serving ring to plate, with the last Padron pepper and a fried quail egg (which I did not have and replaced with the 1 min. poached yolk of a small egg) on top

Serve with the filo crackers

(Recipe by Hester de Goede in Delicious Magazine)

Parsley crêpes with d'Affinois, ham and chervil

Place 75 ml milk, 1 small egg,38g flour, 8g melted butter and a pinch of fine salt in a blender and whiz until well combined. Strain mixture through a fine sieve, discarding solids, and set aside at room temperature for 30 minutes to rest. Stir through chopped parsley leaves. 

Heat a 22cm non-stick frypan over medium heat.

Lightly grease with extra butter. Pour 60ml batter into the pan and quickly swirl around to cover the base. Cook until the top of the crepe looks dry. Carefully flip, then cook for a further minute. Transfer to a plate and loosely cover with foil to keep warm. Repeat with the remaining batter, greasing pan with more butter as needed

Place 4 slices leg ham (85g) in the crêpe pan and cook until warm. Divide 150g Fromager d'Affinois cheese and the warm ham over one half of each crepe. Fold crêpes over and serve sprinkled with chervil (or chives) and seasoned with freshly ground black pepper. Feeds two.

(Here Ellie and Sam Studds original recipe in Delicious Magazine)

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Langoustines, scallops, cauliflower crème

Boil 150g cauliflower  in 75g milk and 75g double cream, seasoned with salt, pepper, a pinch of garlic powder and a pinch of ground fennel, for 12-15 mins

Cool and blend with a heaped tsp butter.

Panfry 4 scallops, 4 langoustines and 2 sliced shiitake

Serve as shown, with basil leaves, black pepper and a few drops of balsamic vinegar 

(Here Harold's original recipe in Dutch)

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Smoked eel, egg cappuccino, fresh herbs

 

Cut 2 filets of smoked eel into small pieces and put in a glass

Mix finely sliced sorrel, dill and chervil to 1 tbsp mayo and add to the eel

Au bain marie whisk 2 eggs, add a glug of milk and some pepper and salt and keep whisking to create a nice foam of 80°C

Pour on the eel

Finish wit fresh dill, chervil and chives

(Here the original recipe on Njam tv in Flemish)

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Steak tartare, vanilla mayo, brioche

Pre-heat the oven to 180°C

Thinly slice 150g tenderloin into strips, then in small cubes. Season with salt and pepper, mix with 2 tbsp olive oil, 1/2 minced shallot and 1 tsp hacked capers.

Mix 2 tbsp mayonaise with the seeds of 1/2 vanilla bean, transfer to a piping bag. 

Cut a brioche in 2 cm slices, then into 9x3,5 cm soldiers, brush with olive oil

Put in the hot oven for about 10 mins, till nicely toasted

Serve as shown, with mustard cress

(Recipe by Janneke Philippi in Delicious Magazine)

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Zarzuela

Soak 275g vongole in ice water for a couple of hours to remove the sand.

Begin with the sofrito: roughly chop 1/2 red paprika, 1/2 green paprika, 3 cloves of garlic, 1/2 Spanish onion and 5 sprigs of parsley and sweat in olive oil for about 10 mins

Add 4 hacked tomatoes, 4 laurel leaves and the peel of 1/2 orange. Add 2 tbsp tomato paste,  1 tsp saffron, 2 tsp smoked paprika powder, 15g almond flour and 1 tsp cayenne. After another 10 mins deglaze with 250 ml langoustine stock. Cool, remove the laurel and orange peel and blend

Add 400 ml fish fond, stir well and bring to the boil

Add 4 peeled gamba's, 200g cod, cut into 6 cubes, 2 dorade filets, 4 squid rings and softly boil for about 6 mins

In a separate pan boil the drained vongole  in 25ml sherry and 25ml brandy till the shells are all open, about 3 mins. Add the liquid to the soup. 

Serve as shown, finish with parsley and black pepper. With crispy bread on the side

(Based on recipes from Delicious magazine and Njam!)

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Salmon mi-cuite, vanilla mousseline and herb salsa

Peel and boil 300g potatoes

Bring 75 ml milk to the boil with 25g butter and the black seeds and pod of 1/2 vanilla bean. Take from the fire, cover and rest for 15 mins

Make a dressing from 1 tbsp lemon juice, 1 tbsp mayo, 1/2 tbsp crème fraîche, 1/2 tbsp olive oil, 1/4 minced shallot and salt and pepper

Mash the potatoes with the infused milk. Add 50 ml double cream and whisk into a mousseline. Season with salt and pepper and keep warm

Dab 2 150g filets of salmon dry, season with salt and pepper and briefly panfry in a couple of tbsp olive oil. The inside should stay raw and pink.

Take the fish from the pan and fry 50g samphire  1-2 min

Mix 25g dill, chervil and cress 

Start plating with the potato mousseline, spoon over the dressing. Add the fish, the herbs and the samphire

(Recipe Janneke Philippi in Delicious Magazine)

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Chicken and mushroom fricassee

Pre heat the oven to 180°C

Halve 3 chicken legs with a cleaver and season with salt and pepper. 

Mince 1/2 onion and sweat (don't brown) in 30g butter. 

Add the chicken and brown 3 mins per side

Remove the chicken and reserve, then stir in 20g flour and fry for 3 mins.

Slowly add 75 ml white wine, keep stirring.

Then add 300 ml hot chicken stock, a bouquet garni (thyme, laurel, rosemary, parsley), 200g sliced mixed mushrooms  and the chicken.

Cover with a lid and put in the hot oven for 50 mins

After 20 mins add 2 (store bought) frozen individual gratins dauphinois to the oven.

In the meantime whisk an egg yolk in 50 ml double cream to make what's called a liaison

When the time is there take out the pan with chicken and remove the chicken. Then, on a very low heat stir in the liaison to thicken the sauce. From now on you can't boil the sauce otherwise it will become lumpy!

Add a tbsp lemon juice and some nutmeg. Taste and season, if necessary ,with extra salt and pepper. 

Serve as shown, with the potatoes (Mine were French, from Picard) in the centre. Finish with parsley and chives 

(Recipe by Matthew Ryle in Delicious Magazine)

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Sea bass, pea puree and pommes allumettes

Cut 200g waxy potato into matchsticks, place in a large bowl and rinse thoroughly under running water until water runs clear. Soak in the bowl of water until ready to deep-fry, then drain well, shaking off as much excess water as as possible. 

To make the pea puree, melt 50g butter in a large saucepan over high heat. When foaming, add 2 minced eschalots and 1 minced garlic. Reduce heat to medium and cook, stirring occasionally, for 5-6 minutes until soft. Add 150 ml fishstock and bring to the boil over high heat. Stir in 150g frozen peas and cook until just boiling. Cool a bit, transfer to a blender and  whiz until smooth. Season and keep warm 

Fill a deep-fryer or large saucepan with 1 l vegetable oil and heat to 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). Deep-fry 2 tbsp parsley leaves for 30 seconds, or until crisp. Remove with a slotted spoon and drain on paper towel. Season to taste.

Meanwhile, for the tarragon butter, bring 50ml fish stock to the boil in a small saucepan over medium-high heat. Cook for 3 minutes, or until reduced by half. Using a whisk, add 20g cubed cold butter, whisking to combine. Add 40g cubed butter and whisk until smooth and combined. Stir in 1 tsp lemon juice and 2 tbsp hacked tarragon leaves. Remove from heat, season to taste, and keep warm until ready to serve.

Heat 3 tsp olive oil in a large frypan over high heat. Season 2 sea bass filets  and cook for 3-4 minutes each side, until lightly golden all over and just cooked through. Rest, loosely covered with foil, in a 70°C warm oven for 10 minutes before serving.

In 2 batches, deep-fry the potatoes, stirring occasionally, for 3-5 minutes, until golden and crisp. Remove with a slotted spoon and drain on paper towel. Season to taste.

Serve as shown

(Here Guillaume Brahimi's original recipe for 4 persons)

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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)

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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)

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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)

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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)

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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)

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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)

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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.

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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)

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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)

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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

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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)

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