12 December 2019

Mousse from Stilton and cocoa

Melt 75 gr Stilton in 60 ml warm milk. Soak 1,5 leaves of gelatine in cold water. Add 2 dl cream and 1/4 tsp cocoa. When warm add the gelatine, stir and cool.
Keep in the fridge for a couple of hours.

In the meantime prepare the vinaigrette from 1/2 dl olive oil, 1 tsp hazelnut oil, 1/2 tsp sherry vinegar, 1/2 tsp honey and 1/2 tsp lemon juice

Serve as shown, with cocoa powder, rocket leaves (and maybe some toasted bread)                                                                     (Recipe by Michael Vrijmoed on njam.tv)

Oven roasted celeriac, egg, mushrooms

Pre-heat the oven at 180° C. Peel a small celeriac and use a sharp knife to cut 3 mm slices from the middle.

Lightly oil them and sprinkle with pepper, salt and thyme leaves. Put in the oven for about 15 mins.

Parboil a few spring onions for 3 mins, dry them, cut in halves and fry.

Fry some nice mushrooms and 2 eggs.

Cut 4 cm rings from the celeriac slices for the yolks and put the celeriac on top of the fried eggs.

(Recipe by Philippe Van Den Bulck on Njam.tv)

11 December 2019

Asparagus, wakamé, Japanese egg sauce

Whisk 2 egg yolks with 1/2 tbsp soy sauce, 1 tbsp lemon juice and 1 tbsp clarified butter.  

Parboil 2 asparagus pp in boiling water (3 mins). Whisk the 2 egg whites, dry the asparagus spears and dip their bottom part in the egg white. 

Then roll them trough sesame seeds. Deep fry the 'breaded' parts during 50 sec.

Serve as shown with wakamé.

(Recipe Philippe Van Den Bulck on Njam.tv)

10 December 2019

Sea bass ceviche, pomegranate

Whisk 3 tbsp olive oil and 1 tbsp red wine vinegar, add 1/2 tsp toasted mustard seeds, season with salt and pepper.

Cut (knife in a 45° angle) a filet of sea bass into 1/2 cm slices. Cover with a shallot sliced into very thin rings, 2 tbsp pomegranate and the zest of a lime. Then cover with the marinade and keep in the fridge for at least 12 hours under clingfilm.

Serve as shown, with coriander leaves and basil oil.

(Recipe from Jan Buytaery on njam.tv)

2 December 2019

Red cured salmon with sweet&sour mustard

Prepare the cure by mixing 2 tbsp sugar, 2 tbsp salt and 2 tsp crushed white pepper. 

With a sharp knife, make a few cuts in the skin of 400 gr fresh salmon so that the cure can get to the meat from the skin side. Cover all sides of the salmon with the cure and place it on a cling film, skin down.

Top the salmon with 2 tbsp chopped  dill and then a grated beetroot. 

Wrap the salmon with the cling film and let it marinate during 2 days in the fridge, while keeping it pressed with a cutting board. Turn the salmon 3 or 4 times during the curing process, and pour away the liquid at each time. Keep the salmon pressed with the cutting board.

Remove the cured salmon from the fridge and discard all the liquid. Scrape away the mixture gently from the surface. Slice the cured salmon very thinly just before serving it. Best way to do this is: freezing the cured fish for about 1 1/2 hours 

Sweet & sour mustard sauce 
With an electric whisk, mix well 2 tbsp sweet mustard, 1 tbsp Dijon mustard, 1 tbsp sugar and 2 tbsp red wine vinegar. 

Then mix in 2 dl rapeseed oil while pouring it in a steady stream until you obtain a mayonnaise-like consistency.

Finely stir in a tbsp chopped dill

Recipe by Michelder Gaspard on cookniche.com

28 November 2019

Gin and juniper berries cured venison tataki

Trim 200 gr of venison filet. Mix 2 tbsp salt and 4 tbsp sugar well, and rub into the meat. Add 2 tbsp gin, 1 tbsp juniper berries, 3 sprigs of thyme and 3 sprigs of parsley. Marinate for two hours, turning the meat after one hour.

Pat the meat dry. Fry quickly in hot and dry pan for 30 seconds on each side. Cool down and cut in thin slices.

Fry some wild mushrooms in butter on medium/high heat until firm (5 minutes). Add salt and pepper to taste.

Serve as in the picture with sour cream, cranberries and cress. 

Recipe by Andreas Nicoletti on cookniche.com

PS 'Cut an apple into thin strips (julienne style), said the recipe'. But I like it without the apple.           

25 November 2019

Amuse green asparagus, salmon roe

Whisk 2 egg yolks with 1/2 tbsp soy sauce, 1 tbsp lemon juice and 1 tbsp clarified butter.

Blache the asparagus for 3 mins in boiling water.

Serve as shown, the asparagus sprinkled with some sea salt and topped with salmon roe.

A Nobu recipe, who got the sauce from Dynasty star Linda Evans