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.           

          

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Amuse green asparagus, salmon roe

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

Blanche 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

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Peruvian scallops ceviche on pear

Mix 1 tbsp olive oil, 1 tsp sesame oil, juice from 1/2 lime, 1 tsp white balsamic, 1/4 tsp minced lemon grass, 1/4 tsp finely grated peeled fresh ginger.

Slice scallops in half and put them in the fridge and in the marinade for 15 mins.

Slice a pear length wise.

Serve as shown with edible flowers and scallion slivers

Recipe by Gayle Quan on cookniche.com

PS he recipe mentioned pulse seaweed flakes to be scattered around the plate, which I clearly forgot 

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Mousse from chocolate and raspberry beer

Whisk 300 ml of cream with sugar.

Warm 100 ml of raspberry beer, au bain marie and melt 150 gr dark chocolate in it.

Fold the whipped cream in the chocolate and keep in the fridge.

Make a coulis of raspberries and creme de cassis.

Serve with a slice of pear, crumbled chocolate chip cookie, almond slivers and fresh raspberries.

(Recipe by Jeroen de Pauw)

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Scallop, wasabi mayo

Mix mayonnaise with wasabi paste (for the taste) and spinach leaves (for the colour) and liquidise with there stick blender.

Roast some sesame seeds in a dry pan.

Pan fry the scallops (in the same dry, very hot pan), 50 seconds per side.

Serve with soy sauce and sesame seeds.

(Recipe by Mia Rehn on cookniche.com)

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Rabbit, mustard/tarragon sauce

Brush 2 rabbit legs with 2 tablespoons of Dijon mustard. Place in a bowl, cover with cling film and put in the fridge for at least 4 hours.

Preheat the oven to 160° C. Brown the rabbit pieces all over in olive oil and a tbsp butter and transfer them back to the bowl. Deglaze the dish with 200 ml white wine and pour this over the rabbit in the bowl.

Heat 25 gr duck fat (or clarified butter) in a casserole dish and fry 1 large, chopped onion, 2 finely chopped cloves of garlic and 100 gr lardons. When they have browned and softened a little, add 1 heaped tbsp of  flour and cook for a minute or so. Gradually add 500 ml chicken stock, stirring well after each addition to make sure there are no lumps.

Put the rabbit back in the casserole dish, cover and bring to a simmer. Transfer to the oven and cook for 1¼ hours, or until the rabbit is tender. Check the rabbit is cooked through – the meat should be starting to fall off the bone. Poke the legs with a knife and if it doesn’t slide in easily, return the casserole to the oven for 15–20 minutes and then check again for tenderness.

Remove the rabbit from the casserole dish and keep it warm. Place the dish on the hob and stir in the stripped and chopped leaves of 8 sprigs of fresh tarragon, 60 gr crème fraîche and a tbsp whole grain mustard. Put the rabbit back in the dish and season with salt and pepper to taste. Serve with Brussels sprouts, red cabbage, oven roasted onion and potato croquettes

A Rick Stein recipe

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Venison, figs, port sauce

Start (a day in advance) with the sauce by sweating a sliced shallot. Add 200 ml red port, 100 ml red wine, 200 ml brown game stock and 2 tbsp red wine vinegar.

Then add 2 cloves, 2 laurier leaves, 4 junipers and some sprigs of thyme.

Simmer till reduced till 1/3. Sieve and reserve.

Next day add a tbsp fig jam to the the sauce, warm it with the figs in it.

Panfry the venison steaks, 2 mins on each side. Let the meat rest and keep warm in alu foil for 6 mins.

In the meantime whisk small cubes of cold butter in the sauce, till velvety.

Serve with wintergreens and mini rösti.

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Thai prawn curry

Defrost 12 big prawns in time, wash and peel them and make sure they are completely dry (otherwise they will cook instead of fry).

Preheat the oven at 200° C.

Cut an onion crosswise halfway and put in the oven for 30-40 mins.

Lightly fry a shallot in butter, then add cubes of 1/2 Granny Smith and 1/2 Jonagold apples.

Crush a lemongrass and cut finely, add to the pan, with 3 tbsp fresh coriander, 4 halved cherry tomatoes and a tbsp curry.

Add 200 ml chicken stock and simmer for 20 mins.

Finally add 100 ml coconut milk, a tbsp butter and 50 cl cream and liquidise with the stick blender. Keep warm.

Boil some carrot for 7 and some leek for 5 mins

Lightly oil the prawns and fry them in a very hot pan for 1 minute, add some butter and fry the other side in another minute. Then take them out of the pan.

(To be sure of ending up with nice and juicy prawns the secret is to dry them completely after defrosting, to use a very hot pan, to cook them in a very short time and to get them out of the pan as soon as possible)

Serve as shown, with dill, coriander and chives, with extra curry on the side.

(Inspired by a Njam recipe)

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Help! A goat on the green.

Cut 1 leek, 1 shallot and a clove of garlic and lightly fry till soft, then add a dash of white wine.

Add 100 gr frozen snow peas and 125 ml vegetable stock. Bring to the boil and then simmer for 5 mins.. Add 60 gr spinach and soften, then liquidise with the stick blender.

Add 60 ml of almond milk and the juice of 1/4 lemon. Season with salt, pepper and nutmeg. 

Stick small goat's cheeses under the grill till they just start to melt.

Serve as shown, with some ricotta, cress and flakes of crumbling old cheese (Cantal type)

( A recipe on Njam.tv )

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Raisin bread , goat's cheese, stewed pear

Pudding or cheese for dessert?

Here's a nice alternative.

Peel a pear and cut into small (1 cm) cubes. Peel a shallot and cut finely. Sweat the shallot in butter and ad 1 tsp fine sugar. When lightly caramelised add the cubes of pear. Stew for about 5 mins. 

Season lightly with pepper.

Toast 2 thick slices of raisin bread, then use a serving ring to cut out 4 circles

Cut 4 slices from a goat's cheese to put on the circles of bread. ad some thyme leaves and runny honey.

Put under a hot grill untill the cheese starts to melt.

Serve as shown.

(Recipe found on Njam.tv)

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Stuffed carpaccio, salad

Thinly slice (per 2 pers) 3 mushrooms and mix with some rucola. Season with pepper, salt, lime juice and 3 tbsp aromatic  oil from a jar of sun-dried tomatoes.

Make a spread from sun-dried tomatoes in the blender. Then spread over carpaccio and add parsley and grated Parmesan cheese. Roll up.

Serve as shown. One... or two pp.                                                         ( 

Recipe by Jeroen de Pauw)

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Herring tartare

Slice 2 (salted) herring in cubes, do the same with half an onion and 2 spring onions.

Mix and add some lemon juice, worchester sauce, olive oil and sweet chili sauce to taste.

Use a service ring to plate and cover with herring eggs (or real caviar)

( recipe: Jan Buytaert)

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Pidgeon, blackberry sauce

Start a day in advance by with preparing a hot oven, 250° C is what we need. In the meantime remove both breasts from the pidgeon. Or birds if you have guests. Put the carcass(es) in the oven till almost burned, about 15 mins should do it. Take out.

Hack the carcass in 4 or 5 pieces and add them to a liter and half of cold water, in a big pan.
The add 2 bayleaves, 2 halved onions (skin on, to colour the stock), 2 halved tomatoes, 2 carrots sliced into chunks, some thyme and a clove of garlic. Simmer for 6 (or even better) 12 hours.

The next day strain the stock trough a fine sieve, discard the rest. Add a glug of port, the reduce the stock till syropy. 

Finish with 1 or 2 tbsp of blackberry jam.

Then prepare whatever you want to serve with the bird. Today I used some yellow and pink carrots, Brussels sprouts and gratin dauphinois.

And some fat, juicy blackberries.

Finally pan fry the breasts, about 3 mins on the skin side then another 2 on the other side, they should stay reddish and season with salt and pepper. Let them rest for 5 mins in a 70°C oven

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