2 December 2020

Glazed miso chicken on sesame pumpkin


Pre-heat the oven at 220°C

Peel 1/2 butternut squash and cut into 1 cm thick slices. Mix 2 tbsp olive oil, 2 tbsp  sesame seeds and some sea salt in a bowl, then add the pumpkin slices and stir to cover well with the mix

Transfer to a paper covered baking tray and put in the oven for 20 mins.

Whisk 90g white miso with 1 tbsp sesame oil, 1 tbsp soy sauce, 60 ml mirin, 2 heaped tbsp lichtbrown sugar and 1 tbsp rice vinegar in a bowl.

Add 4 chicken thigh filets and stir well.

When the pumpkin has been in the oven for 20 mins, add the chicken and pour the rest of the miso marinade over it.

Put back in the hot oven for another 20 mins

Serve with sliced spring onion, coriander, lime and extra sesame seeds

(Recipe from Donna Hay's Everyday Fresh cookbook)

29 November 2020

Ahorn teriyaki salmon, toasted nori and a cabbage salad


Place 2 sheets of
nori on baking paper, shiny side up in a 150°C oven and toast for about 3 mins till crispy (and turning green). Let them cool.

Then turn up the heat to 200°

Slice 1 clove of garlic very thinly and mix well with 30 ml ahorn syrup, 30 ml soy sauce and 1/2 tbsp grated ginger. Gently bring to the boil and reduce till syrupy then cool.

Coat 2 filets of salmon with this teriyaki mix and cook them in the oven for 5 mins. Add extra sauce halfway.

In the meantime mix 30 ml rice vinegar with 1/2 tbsp light brown sugar and a pinch of sea salt. Rub this during 2 mins with your fingers in 80g sliced kale (boerenkool) or till the cabbage is soft. Drain.

Then mix with the julienne of 1 carrot, a very thinly sliced chioggia beetroot and 1 tbsp roasted sesame seeds.


Start plating with the nori sheets, then the salad and finally the fish.  

(A recipe from Donna Hay's Everyday Fresh)








  

25 November 2020

Lebanese flatbreads with artichoke, Mozzarella and olives


































Pre heat the oven at 220°C

Buy Lebanese flatbreads. Put two of them on baking paper on a baking tray.

Divide 80 ml Heinz Tomato Frito over them. Then do the same with 12 halved cherry tomatoes, 5 halved artichoke hearts (from a tin),  5 quartered mushrooms and 2 tbs oregano leaves.

The recipe asked for 150g green olives (which I don't like so I used 4 halved green tomatillos instead).

Put in the hot oven for 9 mins.

In the meantime slice a mozzarella in 10 slices, gather 10 basil leaves and look for Parmesan, your grater and balsamico crême.

Take the breads from the oven, add the mozzarella, 20g grated parmesan and some balsamic

(A very simple and tasty recipe from Dona Hay's Everyday Fresh book)

Haddock, fennel, samphire and green curry


Start with the green curry. Sweat some
  shallot and garlic in olive oil. Add 2 dl fish (or chicken) stock plus some fresh ginger, lemon grass and the stems of coriander. Boil for 10 mins. Pass through a sieve. reheat the infused stock and add some cream (or coconut milk). Reduce till thick. Add the coriander leaves and blitz,

Boil the samphire for 3 mins. Slice the fennel bulb very finely and marinate in olive oil and orange juice.

Fry the haddock for 5 mins, skin side down. Turn off the heat and turn the fish. The other side will be done in 2 mins.

(Here the original recipe by Bart Desmedt, in Dutch)

24 November 2020

Steamed cod with a black bean and ginger dressing


Start with the dressing by mixing 1/2 tbsp black bean sauce, 50 ml dry sherry, 
1 tbsp sugar, 1/2 tbsp soy sauce and 1 tsp grated ginger. Bring to the boil and reduce during 2 mins. Add 50g black beans from a tin and keep warm

Cut a spring onion in 3 cm pieces and do the same with some ginger.

Cover the bottom of a steam basket with greaseproof paper, season 2 nice fillets of cod (150g each) and put them in the basket, with the onion and ginger on top. 

Steam for 6 mins.

Wok in the meantime 30 g sliced red onion, 25 g shredded paksoi, 25g shredded Chinese cabbage, 15g sugar snaps and 15g taugé for 5 mins

Serve the fish on top of the veggies, finish with the dressing

(Based on a recipe in Beet! by Jacques Hermus)

22 November 2020

Monkfish with sage, cranberry and pine nut stuffing

















To make the stuffing, cook a chopped onion and  a chopped clove of garlic in 20g  butter until softened. Allow to cool. Mix into 150g sausage meat. Add 1/2 egg, the zest of 1/2 lemon, 1,5 tbsp sage, 25g dried cranberries, 15g pine nuts and 1,5 tbsp breadcrumbs 

Check for seasoning and adjust accordingly. Chill until needed.

To prepare the monkfish, trim the skin and membrane from the fish, then lay each fillet down on a chopping board 

To make a tunnel for the stuffing, insert the tip of a sharp knife through the centre of the fish down its length, making sure not to cut through the outside. Use the knife blade to make a pocket in the fish then push the stuffing into the monkfish. Remove the rind from 6 slices of Serano ham and then wrap the ham around the fish 

Lay each piece of monkfish onto a piece of cling film long enough to tie at each end. Wrap the fish tightly – they will be immersed in water - and knot the ends. Chill

To make the dressing, heat 125g unsalted butter, 1/2 clove of garlic and a sprig of thyme together until the butter starts to turn brown. Remove from the heat, add the  zest of 1/2 orange and leave the butter to cool and to separate 

Pour off the clear butter and discard the remaining buttermilk and flavourings In a separate pan, reduce 50 ml of red wine, 25 ml of port, 25 ml red wine vinegar, 1 chopped shallot and a pinch of sugar until the mixture is syrupy. Mix the syrup and the butter together and add 50g cranberries, 1/2 chopped clove of garlic, sprig of thyme and 10g pine nuts 

Bring back to a simmer for a minute to soften the cranberries. Season with salt and pepper. Keep warm

To make the garnish, dice a waxed potato into 1cm cubes and cook in simmering water for 5 minutes or until just tender, then drain thoroughly

Trim and blanch 18 Brussels sprouts and chop 5 chestnuts. Heat a sauté pan and add a tbsp rapeseed oil. When the oil is hot add the potatoes and start to colour all over 

After 1 minute, add the sprouts and continue to cook. When the potatoes and sprouts are golden add the chestnuts, 1/2 tbsp sage and a knob of butter. Season and drain off any excess butter. Keep warm

To cook the fish, bring a large pan of water to the simmer. Place the fish, still in the cling film casing, into the water and simmer for 15 minutes. Remove from the water and rest for 5 minutes

Then put a non-stick pan onto the heat and add a little rapeseed oil. Cut the fish out of the cling film, reserving the juices for the dressing. Add the fish to the pan, season with salt and colour until golden 

Finish with a knob of butter and 4 sage leaves. Remove from the pan and drain off any excess butter. Add the juices from the fish to the dressing

To plate, spoon the vegetable garnish onto four warm plates in equal portions. Slice each piece of monkfish into 3 pieces and lay these on top, and spoon over the warm dressing 

(Here Nigel Outlaw's original recipe)



18 November 2020

Lemon and blueberry breakfast cake


Pre-heat the oven at 160°C

Dust a cake tin with flour.
In a bowl mix 100g molten butter with 180g sugar, 2 eggs, 200 ml buttermilk, a pinch of salt, the zest and juice of a lemon and 1,5 tbsp poppy seeds.

Then sift 310g flour and 2,5 tsp baking powder over the egg mix and spoon trough and trough.

Add 200 g blueberries and pour the batter in the cake tin. Finally put a handful of blueberries on top and push well into the batter.

Bake in the middle of the oven for 1 hour. Check after 30 mins if the top doesn't burn. If the cake becomes too dark cover the tin with alufoil.

Cool for at least 10 mins before taking the cake from the tin

Serve with berry Skyr and a glass of blueberry juice

(A recipe from Margriet magazine)