Stacked omelet, smoked salmon, apple, crab and brown shrimps

Make a cocktail sauce from 2 tbsp mayo, 1 tbsp ketchup, a few drops of whisky, a bit of cayenne pepper and 1 tsp worcester sauce.

Mix 80g brown shrimps with 1 tbsp cocktail sauce.

Do the same with 100g crab meat. Taste and add some lime juice.

Use 4 cm service rings and start at the bottom with cold omelet, followed by smoked salmon, then a slice of apple, then the crabmeat.

Then do it all again: with omelet, smoked salmon, apple and finally the shrimps.

Finish with frisée and crispy croutons. Add a tbsp yogurt to the rest of the cocktail sauce and spoon it around this tower of luxury.

(Click here for Jereoen Meus original recipe in Flemish)

Follow me on Instagram: peterschoenmaker7

Crab and Gruyere quiche, mango mayo

Pre heat the oven to 175°C and brush a 23 cm quiche tin with olive oil.

Slice 2 shallots in thin rings and sweat them in olive oil for a few minutes.

Whisk 350 ml milk with 100g flour, then (one at the time) add 3 eggs and keep whisking to make a batter.

Season with pepper and salt and with 1 tbsp hacked parsley.

Finally fold 200g crab meat, 100g grated Gruyere and the shallots trough the batter and pour into the tin.

Bake in the oven for 40 mins.

In the meantime use the blender for making the sauce from 3 tbsp mayo, 1/4 ripe mango, 1/8 tsp sambal oelek, the juice from 1/4 lemon, salt and black pepper

(Recipe quiche: Nederlands Visbureau, sauce: food and friends)

Follow me on Instagram: peterschoenmaker7

Cider-cured Iberico chops, caramelised onions and apples and a Bordelaise sauce

1. 
   
   Start a day in advance with making the brine: dissolve 3 tbsp salt in 700 cl of warm water in a large bowl. Add 1/2 tbsp freshly ground black pepper, pour 300 cl apple cider and mix. Drop 2 Iberico pork chops into the brine and add enough additional apple cider so that the chops lurk in the liquid like frogs in a pond. Cover and refrigerate for at least 8 hours and up to 72.
2. For the  caramelised apples and onion heat 1 tbsp olive oil over medium high heat and add 2 peeled, cored and wedged apples, 1 sprig of thyme and a bay leaf. Cook, stirring occasionally, until the apple wedges are golden brown but not mushy, 5-10 mins. Remove from the heat and discard the herbs.
3. Add 1 tbsp olive oil add 1 tbsp butter and 3 large white onions, peeled and sliced. Then 1 sprig of thyme and another bay leaf. Season with salt and pepper. Reduce the heat to medium low and cook, frequently stirring, until the onions are soft and golden brown (20-30 mins). 

1. For the faux Bordelaise sauce pour 1 tbsp olive oil into a large saucepan, place over medium-high heat and add 1 chopped shallot and 1 chopped clove of garlic and then 2 sprigs of fresh thyme and a bay leaf. Cook until the shallots are light brown, then add 300 ml red wine and a good glug of port, lower the heat and simmer until reduced.
2. To prepare the Iberico chops, preheat oven to 200°C. Remove chops from brine and dry with paper towels. Rub them with olive oil and season well with salt and black pepper.Heat a tbsp olive oil in an oven-safe skillet and brown the chops, for 4 minutes a side. Place the pan in the oven for 6 to 8 minutes and then remove chops to a warm platter. Cover loosely with foil and allow them to rest for about 10 minutes.
3. Add 2 tbsp honey and the pan drippings from the chops to the sauce (or 2 tbsp demi-glace* if you have it). Simmer for an additional 5 to 10 minutes and then strain into a clean saucepan. Return to medium heat until warm and whisk in 3 tbsp unsalted cold butter and season with salt and pepper to taste. Serve immediately drizzled over the pork chops, with the onions and apple on the side
4. (A NYT recipe)
5. * I order mine from Joost & Paul
Follow me on Instagram @peterschoenmaker7 and have a look at my book 'Breakfast in Gascony' on Amazon for your Kindle

Individual brill and veggies pie

OK, this does not look spectacular but it is ideal for a dinner party because you stick in in a 200°C oven the moment you serve the starters and it will be ready to serve 20 mins later.

Peel and slice 200g carrots (orange, yellow and purple). Peel 1/2 parsnip and cut into small cubes. Cook them for 4-5 mins (the purple carrot separately)

Season 2 filets of brill and pan fry for 2 mins per side. Remove from the pan and cut in small pieces. Put a clove of garlic in the press and fry with the cooked veggies for about 2 mins.

Melt 20g butter in another pan on a low heat and add 20 g flour. Cook well for 2-3 mins, the slowly slowly add 350 ml milk and keep stirring. Add 1 heaped tsp Dyon mustard. Taste and season with pepper and salt, then add the vegetables and the pieces of fish.

Divide the ragout over 2 individual ovenproof dishes and add a tbsp of finely cut herbs (dill, parsley, chives)

Cover with puffed pastry and brush with a beaten egg.

(Recipe Nederlands Visbureau)

Follow me on Instagram @peterschoenmaker7 and have a look at my book 'Breakfast in Gascony' on Amazon for your Kindle

Chorizo and cauliflower bolognese

Remove the skin from 120g fresh chorizo sausages, pan fry during 5 mins the meat with a hacked clove of garlic and 1 tbsp oregano leaves in 1 tbsp olive oil.

Take out and reserve, use the chorizo fat to fry 200g finely hacked cauliflower, seasoned with black pepper, during 8 mins.

Add the chorizo and 1/2 tin (of 400g) diced tomatoes and 50 ml beef stock and simmer for another 5 mins.

In the meantime warm 250g courgette 'spaghetti'. Serve as shown with mozzarella slices and basil

(Donna Hay's recipe)

Follow me on Instagram: peterschoenmaker7

Crispy noodle omelet

Cover 75g rice noodles with boiling water and leave for 5 mins. Then drain and reserve.

Mix 1 tbsp grated ginger with 1 tbsp grape seed oil and 1 pressed clove of garlic and fry for 1 min then add the noodles and 3 lengthwise sliced bimi's and wok for another 5 mins.

Whisk 3 eggs before adding to the pan and make sure all the noodles are well covered

Fry for about 4 mins, then add 50g bean sprouts, 2 sliced spring onions and 3 g coriander leaves

Fold and halve before serving with chili sauce and ketjap manis

(A recipe from Donna Hay)

Follow me on Instagram: peterschoenmaker7

Beef tataki, wakamé, oyster mayo amuse

Open and hack an oyster, mix with 2 tbsp good mayonnaise. Serve with one or two slices of leftover grilled steak and some wakamé. Decorate with Thai basil and sesame seeds

(Idea: Lone Kjaer Ijze)

Follow me on Instagram: peterschoenmaker7

Glazed miso chicken on sesame swede

Pre-heat the oven at 220°C

Peel 1/2 swede (koolraap) 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 50g white miso with 1/2 tbsp sesame oil, 1/2 tbsp soy sauce, 30 ml mirin, 1 heaped tbsp lichtbrown sugar and 1/2 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, she used pumpkin)

Follow me on Instagram: peterschoenmaker7

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)

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

  

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, 3 sliced artichoke bottoms (from a tin), 2 tbs oregano leaves and 12 green olives 

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 hot breads from the oven, add the mozzarella, the basil leaves, 20g grated parmesan and some balsamic cream.

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

Follow me on Instagram: @peterschoenmaker7

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)

Follow me on Instagram: peterschoenmaker7

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)

Follow me on Instagram: peterschoenmaker7

Baby squid and fennel

I  found this recipe years ago in Delicious magazine, and that's what it is...delicious. 

Simple too. So I make it regularly

For 2 persons you need:
Squid: 6
Fennel bulb(s): 1 or 2
Star anise: 2
Coriander seeds: a tablespoon
Mint: 2 sprigs
Lemon: 1
Olive oil

Start with cleaning the squid: look here for a video:
http://www.youtube.com/watch?v=xM2R_evubhI

< Cut the clean sacs like this

Then the fennel. Mine was big, so I cut it into 3 mm thick slices. Smaller ones you can cut in halves, remove the tough heart and finally cut both halves in 4 wedges.

Heat some oil in a griddle pan, add star anise and coriander seeds and finally the fennel. Fry for about 3 mins per side.

When nicely browned transfer them to a plate and add some more oil, lemon juice and shredded mint, to marinate for 1 hour.

Finally grill the squid in the same griddle pan, till nicely brown and soft, this will take about 3-4 minutes. Add the fennel to warm. Put in a nice way on warmed plates. Enjoy!

Follow me on Instagram: peterschoenmaker7

Confit de canard, sauerkraut, pommes Sarladaises

Pre heat the oven at 60° C, open a tin of Confit de Canard and warm it in the oven for an hour, to melt the fat and warm the meat.

Peel 3 waxy potatoes, wash them and cut into 5 mm slices. Dry them well. Put 5 tbsp of the duck fat and fry the potatoes till nicely browned on both sides.

Put the oven on grill.

Temper the heat onder the potatoes and put a lid on them to cook them properly in about 15 mins. to create a crispy outside and a soft inside.

After 10 minutes carefully take out 2 duck legs, drain them and put, skin side up, under the hot grill to make the skin nicely browned and crispy.

When the potatoes are done, add 2 finely sliced cloves of garlic and 3 tbsp of hacked parsley.

Season and serve with reduced poultry fond,  sauerkraut and lardons

Follow me on Instagram @peterschoenmaker7 and have a look at my book 'Breakfast in Gascony' on Amazon for your Kindle

An autumn walk in the forest

The batter for the blinis has to rest for 1 hour, so start early with mixing 50g buckwheat flour, 40g flour, 1 egg, 1 tsp dry yeast, salt and 125 ml milk. Leave to rest under a tea towel 

In the same time dry 50g mushrooms in a 150°C oven.

Then shell 8 wall nuts and roast with 1 tbsp sugar and some salt till caramelised. Cool and reserve.

Next blend the leaves of 75g watercress with 4 tbsp crème fraîche and mix with 40g more crème fraîche. Season with pepper and salt.

Thinly slice 10 cloves of black garlic

Bake  blini's in butter, with a spoonful of batter at the time.

Fry 100g cantarelles and girolles in some butter. Use the kitchen machine to turn the dried mushrooms into dust,

Serve as shown

(A recipe from Delicious magazine)

Follow me on Instagram: @peterschoenmaker7

Salad of smoked mackerel and potatoes

Scrub 4 small, waxy potatoes and boil 2 mm slices in deep, salted water. Simmer for 7 minutes or so, until tender to the point of a knife. 

Remove the skin from a whole smoked mackerel and ease the flesh from the bones.

Make a dressing by putting 1/2 tbsp each of red wine vinegar and olive oil in a mixing bowl, then stir in 1 tsp of smooth Dijon mustard, 30ml of crème fraîche, 30ml of natural yogurt and 1 tbsp of mayo Season with salt and pepper.

Slice 8 cornichons and drain 2 tsp of capers.

Finely chop 2 spring onions, 4 sprigs of dill and pick some parsley leaves. Drain the potatoes, add to the dressing, tossing them gently so they are evenly covered.

Peel, seed and slice 1 small cucumber. Wash 2 large handfuls of crisp, cos-type lettuce leaves, cut them into manageable pieces.

Start plating with 3 spoonfuls of the dressing. Then the salad leaves. Place the potatoes and chunks of mackerel, finish with the herbs, cornichons and capers 

Handle the smoked mackerel gently, so the pieces stay fat and juicy and aren’t crushed when tossed with the potatoes. If you can find it, use whole smoked mackerel rather than fillets. The whole fish has softer, more creamy flesh.

Use other smoked fish in place of the mackerel, such as smoked trout. Air-dried meats are good here, too, especially thinly sliced salami. Pastrami is another possible addition to a potato salad.

(Here is Nigel Slater's original recipe)

Follow me on Instagram: @peterschoenmaker7

Traybake, roast sausage, chickpea and autumn vegetables

Not the best looking plate on this blog, but certainly one of the best tasting recipes. Even without sausage!

Heat the oven to 180°C (160°C fan). Put 4 sausages, cut into 2,5 cm slices, 225 g cherry tomatoes, 250 g chickpeas, 280 g diced carrots  in a large bowl, drizzle over 15 ml olive oil, then add 1/2 tsp cumin seeds, 1/2 tsp chilli flakes, 1/2 tsp sea salt, 1/2 tsp smoked paprika and black pepper and toss to coat.

Spread out the mixture in an even layer on an oven tray or roasting pan. Add 60ml water and roast for 45 minutes, until the sausages start to brown, the carrots are tender and the other vegetables are golden brown. Rotate the pan once halfway through the cooking, so everything roasts evenly. 

After 35 mins spread 100g cavalo nero on a second tray (midribs removed, lightly oiled and sprinkled with sea salt) and put in the same oven. That way they become nice and crispy in the last 10 mins, adding another dimension to the dish).

Remove from the oven and leave to rest for five minutes.

Sprinkle 15g toasted pumpkin seeds on top, add lemon juice and zest, and fresh dill, and serve.

(Here the original recipe -and 2 more- from the Guardian)

Follow me on Instagram @peterschoenmaker7 and have a look at my book 'Breakfast in Gascony' on Amazon for your Kindle

 

Tomato and courgette loaf with tomato chutney

This is somewhere between a veggie loaf and a bread, as perfect for brunch as it is for afternoon tea. The chutney is pretty special, so make more of it than you need here, and keep in a jar in the fridge, where it will last for at least a week: it’s particularly delicious paired with sharp cheese or all sorts of eggs.

For the tomato chutney
4 tbsp olive oil
6 garlic cloves, peeled and crushed
45g fresh ginger, peeled and finely grated
2 red chillies (30g), finely chopped, seeds and all
1½ tbsp tomato paste
½ tsp turmeric
2 tsp garam masala
1½ tbsp caster sugar
750g tomatoes, cored and finely chopped
Salt and black pepper

Make the chutney first. Put four tablespoons oil in a large saute pan on a medium-high heat and, once hot, add the garlic, ginger and chilli, and cook, stirring occasionally, for two minutes, until fragrant. Add the tomato paste, spices and sugar, cook, stirring, for a minute more, then add the chopped tomatoes, a teaspoon of salt and a good grind of pepper. Bring to a simmer, then turn down the heat to medium and leave to cook, stirring regularly, for 45 minutes, until the tomatoes have broken down and the mixture is nice and thick. Spoon 150g of the chutney mix into a bowl, and leave both the chutney in the bowl and the pan to cool.

Heat the oven to 200C (180C fan)/390F/gas 6. Line a standard (1kg) loaf tin with a piece of greaseproof paper large enough to cover the bottom and sides.

2 courgettes (350g), roughly grated
275g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
1½ tsp garam masala
1 tsp caster sugar
2 large eggs
60ml olive oil
70g Greek-style yoghurt
150g mature cheddar, roughly grated
6-7 tbsp (25g) roughly chopped coriander
75g mixed (red and yellow) cherry tomatoes, halved

Put the grated courgettes and half a teaspoon of salt in a bowl, mix to combine, then leave to steep for 20 minutes. Tip the courgettes on to a clean tea towel and wring out as much liquid as possible – you should be left with about 180g of strained courgette – and set aside.

Put the flour, baking powder, bicarb, garam masala, sugar and a teaspoon of salt in a large bowl and mix to combine.

In a second bowl, whisk the eggs, oil and yoghurt, then stir in the cheddar and coriander. Put this, the strained courgette and the reserved 150g tomato chutney in the flour bowl and mix gently to combine. Transfer to the lined loaf tin and smooth out the top. Arrange the halved cherry tomatoes cut side up on top, gently pushing them into the dough without fully submerging them.

Drizzle with the final tablespoon of oil, bake for 40 minutes, then remove from the oven and lower the temperature to 190C (170C fan)/375F/gas 5. Cover the loaf with foil, then return to the oven and bake for 45 minutes more, or until a skewer comes out clean from the centre. Leave to cool in the tin for at least 30 minutes, or longer, if time allows. 

Cut the loaf into 2½cm slices. Spoon the chutney into a bowl, stir in the remaining tablespoon of oil and serve alongside the bread. 

(Here Ottolenghi's  original recipe in the Guardian)

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

Nigel Slater’s recipe for spinach, fennel and parmesan

Wash 150g of fresh, vibrant spinach leaves. While they are still wet, put them in a deep saucepan with a lid. Place them over a moderate heat and let them cook in their own steam for 2 minutes. Have a large bowl of iced water ready. Remove the lid, turn the spinach leaves over with kitchen tongs, then let them wilt for a further minute. When they are bright green and soft, drain in a colander and immediately lower into the bowl of iced water. This will arrest their cooking and brighten their colour.

Half-fill the pan with water, put it back on the heat and bring it to the boil. Top and tail 150g of yellow or green beans and drop them into the boiling water. Let them cook for a couple of minutes then drain and set them aside.

Warm a griddle pan. Slice a head of fennel into pieces slightly thicker than a pound coin, then brush them with a little olive oil. Cook the fennel on the grill for 5-10 minutes, until it softens.

Pour 3 tbsp of your favourite olive oil into a large mixing bowl. Gently squeeze the spinach leaves to remove any water, but try not to crush them. Turn the leaves gently in the olive oil and season them with a little salt and pepper. Add the beans and the grilled fennel to the spinach then grate in the zest of half a lemon. Add a little lemon juice to taste.

Scatter a generous handful of grated parmesan over the salad and turn gently with your hands so that everything is coated with oil, seasoning and cheese. Transfer to plates, grate over a little more parmesan and serve. Enough for 2.

The trick

Folding the cooked spinach leaves in the olive oil gives them a pleasing silky texture. The leaves should be very lightly steamed for barely a minute or two, before their cooking is arrested by plunging them into a mixture of water and ice cubes. As you drain them, you should squeeze the water from them gently, so they don’t end up looking like frozen spinach.

The twist

The simple olive oil and lemon dressing is enriched with grated parmesan. You could forgo the cheese and include a few anchovy fillets or perhaps a thinly sliced salami (the fennel-seed variety, finocchiona, would be quite perfect). 

(Here Nigel's original recipe)

Follow me in Instagram: @peterschoenmaker7

Tartare of smoked salmon and shrimps

Pre heat the oven at 200°c

Finely slice 1/2 shallot and 4 sprigs of chives

tear 100 g smoked salmon and put in the blender with 60 g of grey shrimps, add 1 tbsp yoghurt and 1/2 tbsp mayo and blend into a smooth paste.

Mix in the shallot and the chives.

Or serve as a starter, with crispy aubergine chips:

Finely slice the top of an aubergine. Brush the slices with coconut oil and sprinkle with sea salt and black pepper. Bake in the oven for about 10 mins till nice and crisp.

Serve as shown with some more shrimps on top.

(Here Laura van den Broeck's original recipe in Dutch)

Follow me on Instagram:@peterschoenmaker7

Millefeuille with sardines, aubergine caviar and onion compôte

Preheat the oven to 200°C

Use a fork to pierce a small aubergine all over, lightly oil the surface and sprinkle sea salt over it before baking in the oven for 30 mins.

In the meantime slice an onion finely, sweat in olive oil after adding 1 tbsp sugar to caramelise.

Marinate 6 filets of sardines in 2 tbsp olive oil and the juice of 1/2 lime, season with pepper and salt.

Take out the aubergine and lower the temperature of the oven to 180°

Slice 1/4 green paprika into julienne, sprinkle with 1 tbsp olive oil, 1 tsp thyme leaves, pepper and salt. Add 1 clove of garlic and put in the oven for 10 mins

Scoop out the flesh of the aubergine and use the blender to mix with 1/2 tbsp balsamico vinegar, 1/2 tbsp honey and 1 tbsp olive oil to make the caviar.

Turn up the heat under the onions, add 1/2 tbsp sugar and a bit of salt and keep stirring to caramelise the onions for a couple of minutes.

Use a serving ring to cut out 2 rounds of puff pastry, brush with egg yolk and bake in the oven for 7 mins. Take them out and use some folded kitchen paper to flatten them before baking them for another 7 mins.

Take them out and cover with the aubergine caviar. Then add onion compôte, the the sardines and finally the green paprika.

Put back in the oven for 3 minutes.

Serve as shown with basil oil.

(Here Julie Baekelandt's original recipe in Dutch)

Follow me on Instagram:@peterschoenmaker7

Salmon, fennel salad

Mix a finely sliced shallot with 200 ml white wine and 50 ml white wine vinegar. Bring to the boil and reduce to 2/3

Pre heat the oven to 260°C

Remove the rind and pith of an orange then take out the segments by carefully cutting along the membranes (pelé a vif). Add the escaping juice to the wine sauce.

Then whisk 50 g small cubes of cold butter to finish the sauce.

Use a mandolin to shave a fennel bulb very thinly. Mix the fennel with 3 tbsp chopped basil leaves, a glug of olive oil and season with pepper and salt.

Cut 200 g filet of salmon into thin slices.

Halve a burrata and put the cheese on 2 plates, cover with the salmon slices and put the plates in the hot oven for 2 mins.

Take them out again, season the salmon with pepper and salt

Put the fennel salad and orange segments on top, finish with the sauce (which I forgot and did when the photo was made :))

(Here the original recipe from Bart Desmidt in Dutch)

Follow me on Instagram:@peterschoenmaker7

Vegetarian 'steak' tartare from watermelon radishes

I'd never seen them: watermelon radishes*, so had to read them up.

One website mentioned that chef François Geurds from restaurant Ivy FG cuts them in small cubes to make a 'steak' tartare for vegetarians. But no recipe was mentioned.

So as an experiment I cooked 3 of them for 20 minutes, peeled them and sliced them in small cubes.

Then added:

1/2 tbsp shallot, finely chopped, 1/2 tbsp capers, 1/2 tbsp gherkins, finely chopped, 1 tbsp finely chopped parsley, 1/2 tbsp Dyon mustard, 1 tbsp ketchup, 1 tbsp olive oil, 1/4 tsp Tabasco and 1 tsp   Worcestershire sauce

After tasting I added a bit of  salt and pepper. Used a serving ring to plate and finished with egg yolks (from very fresh eggs)

(For a vegan version replace the egg by mixing 1 tbsp mayonaise with 1 tsp curcuma and 1/2 tsp yellow curry powder. Then use 2 spoons to imitate the yolk)

* Also known as Chinese radish, watermelon radish, watermelon daikon, Asian red meat radish, beauty heart radish, roseheart radish, misato rose radish, Raphanus sativus L.

Follow me on Instagram:@peterschoenmaker7