Gamba's, fried rice, pineapple, cashew

Boil 100g rice in advance and cool.

Halve a ripe pineapple and remove the flesh, discard the tough part in the middle. Cube the rest.

Finely hack 2 cloves of garlic. Slice a red chili in rings. Mix 1 tbsp shrimp paste  with2 tbsp fish sauce and 2 tbsp soy sauce. Slice a spring onion in rings.

Warm 2 tbsp oil in the wok and fry 12 gambas. Reserve

Add the garlic to the wok and softly fry, turn up the heat and add the cold rice.

After 5 mins add the gambas, the chili and the pineapple. Stir fry for a couple of minutes

Add the sauce and stir.

Finally add 3 tbsp cashew nuts and the spring onion and stir fry a few minutes more.

Serve in the hollowed out pineapple halves and finish with coriander leaves and lime juice

(Recipe by culy.nl)

Follow me on Instagram: peterschoenmaker7

Artichoke and anchovies flatbread

Use the stick blender to liquidise 4 hearts of artichoke (from a pot) with 30ml chicken stock. Continue with 20 ml olive oil and 2 tbsp cream to make a smooth puree. Taste and season with salt and pepper.

Transfer to a piping bag.

Cut two ⌀15 cm slices from a sour dough bread and fry crispy in olive oil 

Grate a tomato and mix with 3 tbsp olive oil, 1 tbsp chardonnay vinegar, 1/2 minced clove of garlic, some black pepper and sea salt.

Use the stick blender to make basil mayo from 100g mayo and 10g basil. Transfer to a second piping bag.

Finely slice 2 more hearts of artichoke.

Divide the artichoke creme over the bread, then cover with the tomato mix

Then add 8 salted anchovies and 8 sweat&sour anchovies, the sliced artichokes and half moons of 1/2 sliced sweet onion on each slice of bread. Season with sea salt, black pepper and drops of olive oil.

Finally add dots of basil mayo and the green of fennel.

Recipe by Sergio Herman

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Baby squid, basil aioli

Season 8 extra small, cleaned, squid with sea salt and white pepper. Rub with a clove of garlic.

Slice 15g basil very fine, mix with 10g toasted and hacked pine nuts, 1 tbsp grated parmesan, 1/2 tbsp finely sliced shallot, 10g tasted and hacked almonds, 1/2 minced clove of garlic and 1/2 tsp chili flakes to make a pesto.

Add 3 tbsp olive oil and season with salt and pepper, 1 tsp lime zest and 1 tsp lime juice. Reserve.

Mince 2 cloves of garlic and mix with the yolk of an egg and 2 tbsp grapeseed oil, then slowly whisk in more oil, bit by bit, to make a nice thick aioli. Season with salt, pepper and lemon juice. Then add 20g of basil and use the blender to make a smooth green aioli.

Fry the squid in olive oil, during 60 sec. per side

Serve on a plate on the pesto, with the aioli on the side

Recipe by Sergio Herman

Follow me on Instagram: peterschoenmaker7

Fregula, clams, olives and pistachios

Boil 80g fregula in salted water for 8 to 10 mins. Rinse under cold water and drain.

Rinse and drain 500g clams. Warm 15 ml olive oil, add the clams and 3 finely hacked cloves of garlic. Season with pepper and salt.

When (after 2 mins) the shells open, add 80 ml white wine and reduce  till 25% is left. Then add 2 finely diced shallots, 2 peeled and cubed tomatoes, 2 tbsp hacked olives, 2 tbsp salted butter, 8 tbsp cooked fregula and 1 tsp chili flakes.

Shake the clams. Taste and add salt and black pepper if needed.

Add 10g hacked parsley, 10g finely cut chives and 3 tbsp hacked pistachio nuts.

Drip 15ml olive oil over it as well as the juice and zest of a lime

Recipe by Sergio Herman

Follow me on Instagram: @peterschoenmaker7