20 March 2019

Yellow salmon curry.

Ready in 15 minutes. Per 2 persons:

Finely cut an onion and 2 garlic cloves. Grate 2 cm of ginger. Sweat in a tbsp olive oil. Add a heaped tbsp yellow curry paste. Cook for another minute or two. Add 200 cc coconut milk. 
Cut 300 grs salmon (skin removed) into bitesized cubes. Add to the curry mix and cook for3-5 minutes.

Serve in a bowl with basmati rice, sugar snaps, courgette and beansprouts.

19 March 2019

Beefstew, whole grain mustard, cloves.






Cut 800 grs of chuck (sukade lappen in NL) in bitesize (3x3 cm) pieces. Fry in 40 grs butter till brown. Take out and keep warm.

Cut an big Autumn King carrot into 5x5 mm cubes. Fry 2 sliced onions and the carrot cubes in the butter for a couple of minutes.

De-glace with 500 ml red wine and 380 ml beef stock. Bring to the boil and add 2 tins of peeled tomatoes.
Cover the meat with 6 tbsp whole grain mustard and add to the pan.
Crumble 3 slices of spiced ginger bread over the stew and add 2 leaves of laurel, 5 sprigs of thyme and 6 cloves

Cover and slowly stew on a low heat for at least 3 hours.

Before serving add 6 celery stalks, finely cut, for colour and a bite.

Serve with Gratin Dauphinois

(recipe Yvette van Boven)



Gado gado smoked mackerel




(per 2 pers)

Start making a peanut sauce from 2 tbsp peanut butter, 1 grated clove of garlic, 1/4 tsp sambal, glug of sweet soy sauce, 50 cl milk, some lime juice and some sea salt. Mix all ingredients and warm.

Then take the meat of 1 smoked mackerel.

Boil 2 eggs for 6 mins

Cut 1 clove of garlic and 1/2 red onion (in half rings) finely
Fry softly in olive oil, the add 100 gr snow peas
Cut 1/2 paksoi and add to the veggies till soft
Add 60 gr bean sprouts and fry for another minute or so.

Finely slice 1/4 cucumber.

Serve as shown, with the sauce and some cashew nuts on top.

Recipe from Paulines Keuken


Grey mullet, cauliflower mayo, fried courgette fritattas




















The (thicklip) grey mullet, also known as white salmon, (harder in NL) is nice and cheap, so buy it when you find them

Blanche 150 gr cauliflower florets for 2 mins, mix with 2 tbsp mayo, 1 tbsp yoghurt and a bit of lime juice. Set aside 

Prepare the courgette fritattas: grate 250 gr courgette and use both hands to remove as much liquid as possible. Cut a couple of spring onions, a sprig of both parsley and mint finely. Crumble 50 gr feta cheese .
Whisk1 egg and mix with 30 gr flour. Mix everything together.

Lightly dust the mullet fillets (200 gr pp) with flour and fry golden in some butter.

Fry courgette fritattas in olive oil, ca 2 mins on each side

(Recipe 24Kitchen)

Salad of entrecote and basil

Make a  pesto from 25 gr basil leaves, 35 cc olive oil and 1/4 tsp salt.

Pan fry 200 gr steak. I like mine rare as you can see.

Fry some flatbread till gold en crispy.

Make a salad of red chicory, rucola, basil leaves, lemon juice, parmesan flakes and the basil pesto. Tear the bread.

Slice the meat and serve as shown

(Recipe Ottolenghi)

Squid carbonara


(Per 2 persons) Cut the sacs of 2 squid into strips, like pasta. Bring 200 gr creme fraiche or cream to the boil and add 100 grated parmesan and a finely cut clove of garlic,  to make a thick, creamy sauce.

Fry some Serano ham crispy in a dry pan.

Wok the squid 'pasta' and the tentacles 1 min.

Add sauce and some parsley

Serve as shown, with an egg yolk on top.

7 October 2018

Sea trout, pistachio, tarragon



First get the zest and the juice of a lemon. Slice 2 shallots into very thin rings. Mix 2 tbsp juice with 1/2 tsp sugar, 1/2 tsp sea salt, fresh  pepper and the shallot. Rub the salt and sugar with your fingers in the shallots and reserve.

Max a half hour before serving (or the fish will be overcooked by the lemon juice), cut 4 fillets of sea trout (skin removed) in small cubes and
mix the lemon zest, another 2 tbsp juice, 1,5 tsp sea salt, fresh pepper and 2 tsp olive oil.

After 20 mins heat 20 gr butter with a tsp caraway seeds till frothy, caramelised and with a nutty smell.

Plate the fish, pour the brown butter over it, and finish with the sweet&sour shallots, 20 gr of pistachio nuts and tarragon leaves .

(Another Ottolengi recipe)