Chicken/ginger/miso soup

For this you really homemade chicken stock. From there it's simple.
Mix 1 tbsp grated fresh ginger, 1 tbsp miso paste and 600 ml chicken stock. Bring to the boil and simmer for 15 mins.

To glaze the chicken:
mix 2 tbsp miso paste with 2 tbsp Mirin and 2 tbsp olive oil. Whisk and use to cover 2 chicken breasts.
Fry the breasts in a bit of oil, 5 mins on each side

Boil some noodles (mine took 3 mins) and an egg for 6 mins.
Add some decorative mushrooms to the broth and cook for 2 mins.

Seve as shown, with some nori, Shichimi Togarashi (a Japanese orange/pepper mix), half a boiled egg and some sprouts

Follow me on Instagram: peterschoenmaker7. And have a look at my Kindle book 'Breakfast in Gascony' on Amazon.

Inspiration: Donna Hay

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Thai chicken soup

Slice 4 cm fresh ginger and add to 1 litre of chicken stock, with 2 tbsp fish sauce, 1/2 tbsp soy sauce, 1 tbsp lemon juice and the white of a lemon grass. Simmer for 15 mins.
In the meantime mix 50 gr of chia seeds (or black sesame seeds ) with a tsp of chili flakes.
Coat 2 chicken fillets with egg white and cover the fillets with the seed mix
Fry for about 5 mins on each side till golden brown and done.

Slice 100 gr of sugarsnaps lengthwise. Remove the ginger and lemongrass from the stock and add the sugarsnaps and a halved red chili. Simmer for 2 mins.

Cut the chicken breasts lengthwise in strips. Serve with small basil leaves, spring onion and lime.

(Inspiration: Donna Hay)

Nori and sesame crusted Sashimi tuna

Toast 2 tbsp of black sesame seed in a dry pan. Crumble or cut 6 leaves of nori (mine were 5x7 cm) and mix with 2 tsp of sea salt and the sesame seeds.

Cover both sides of a piece (250 gr) of fresh tuna with the mix and press. Put the tuna in the fridge for about an hour.

In the meantime peel a 6 cm piece of rettich (daikon, or white radish) and cut into matchsticks.

Mix 3 tbsp of Mirin, 2 tbsp of lemon juice and 2 tsp of horseradish to make a dressing.

Cut the tuna, serve with the rettich, the small leaves of celery.

Pour the dressing over in and add a bit of sushi ginger,

<Christmassy with a few mini tomatoes?






(inspired by Donna Hay)

Follow me on Instagram: peterschoenmaker7. And have a look at my Kindle book 'Breakfast in Gascony' on Amazon.

Cured salmon, fennel salad

Mix 100 gr coarse salt (the cheap rock version, not the expensive sea salt) with 2 tbsp sugar and 2 tbsp dill.
Ask you fishmonger for a salmon fillet of 400 gr (without the skin and the grey fatty stuff)

Cover the fillet on each side lightly with horseradish from a jar.

Put 2 sheets of clingfilm crosswise on a dish.
Put half the salt mix on it, then grated beetroot on top of it.

Then the salmon fillet.
Followed by more beetroot and finally the rest of the salt mix.

Pack tightly with the clingfilm.
Put something have on top and put in the fridge for 2 hours.

In the meantime mix 2 heaped tsp horseradish with 1/2 tsp Japanese rice vinegar, 2 tbsp olive oil and some pepper and salt.

Cut a fennel bulb very thin and mix with the horseradish dressing.

Two hours later cut the salmon into thin strips. I used broccoli sprouts as finishing touch.

(Inspiration: Donna Hay)

Follow me on Instagram: peterschoenmaker7. And have a look at my Kindle book 'Breakfast in Gascony' on Amazon.

Oriental salmon, avocado, seaweed

Boil some rice. In the meantime remove the skin of the salmon filets if the fishmonger hasn't done that. If he did, but left the grey fat remove that with a sharp knife. Oil the filets and fry in a (dry but very hot) pan for just 1 min on each side. Turn off the heat and pour some ketjap or soy sauce on the fish. Shake and turn the filets quickly till covered with sauce. Then transfer them to a cutting board.

Time to cut the avocado into cubes, dribble with lemon juice to avoid them turning brown.

Open a pot of Japanese Sushi ginger and use a tea sieve to catch the liquid.

Mix 1 tbsp black sesame seed with 1 tsp of chili flakes and 1 tsp of coarse sea salt.

Start plating with the rice. Cut the salmon. Finish with the avocado, sea weed and ginger. 

Sprinkle with the sesame mix and spoon over the ginger liquid.

Inspiration: Donna Hay

Follow me on Instagram: peterschoenmaker7. 

And have a look at my Kindle book 'Breakfast in Gascony' on Amazon.

Tuna, hummus, fennel

Start with the sauce: 1/3 gin (or sake), 1/3 Mirin and 1/3 soy sauce. Bring to the boil and reduce till half is left.

In the meantime put the griddle pan on.

First some thin slices of fennel go in, about 1 min. on each side, till nice and just soft enough.

Then the lightly oiled tuna for 2 mins.

Serve with a spoonful of hummus and some leek shoots.

Scallop, mousseline, jus de veau

Making this dish I remembered a Tuesday evening when my lovely wife put the food on the table, muttering "Enjoy it, this will be the last day in my life I will cook!'. 
We did not believe her, but the next day the kids and I learned she was dead serious. 
That night we had to go out for dinner and from then on I had to gather recipes and shop and start cooking for the rest of my life. 

At one point I kindly asked her where I could find veal stock in the larder. 
Her answer: "If you did not make it yesterday there isn't any!'. 

Right. 

Years later, earlier this week, she surprised me by ordering fantastic veal stock, or Jus de Veau, from www.joostenpaul.nl. 

I decided to use this excellent product for the first time with scallops.

First I made the mash and by adding lots of butter and milk turned it into a smooth mousseline. The Jus de Veau was easy as I only had to warm it up.

Then fried some good Serano ham in a dry pan till crispy, then using the same pan to fry the scallops.

Heaven!

Follow me on Instagram: peterschoenmaker7. And have a look at my Kindle book 'Breakfast in Gascony' on Amazon.

Beef tataki

If you prefer your meat well done (or being vegan): don't try this at home.

My butcher did not have any ribeye left so I was seduced to buy 300 gr of tenderloin.

At home I left it at room temperature and started with the dressing by reducing 50 ml gin (I did not have sake), 50 ml of Mirin and 50 ml of soy sauce till I had about 60% left. Let it cool down and added a good tbsp of lime juice.
Next came grating some fresh ginger (to have 1 tbsp).

Then cutting 4 radishes into matchsticks.

I panfried the beef about 1 min on each (of the 4) side and added some soy sauce before taking it of the gas. Rolled the beef in tinfoil to let it rest and avoid a (sorry!) bloody plate later on.

Toasted some sesame seeds.

Start plating with some taugé. Cut the beef and add. Follow by the radishes and various sprouts (I used broccoli and radish). Divide the grated ginger, sesame seeds and finally some coriander

(Inspired by Donna Hay)

Follow me on Instagram: peterschoenmaker7. And have a look at my Kindle book 'Breakfast in Gascony' on Amazon.

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