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)

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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)

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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)

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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)

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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!

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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

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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)

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