Poached Shrimps with Chopped Guacamole

Clean 6 Jumbo shrimps and with a wooden skewer, skewer the shrimp from head to tail to keep it straight.

Boil them for about a minute, take them out and once cooled take out the skewer.

To make the salad, remove the skin from 1/4 cucumber and cut it into small 5 mm cubes. 

Do the same for 1/2 Roma tomato; then reduce 1/2 avocado into cubes of the same size.

Mix the diced cucumber, tomato, and avocado with a tbsp olive oil, 1,5 tbsp jalapeno’s syrup, some tabasco and salt and pepper.

Serve as shown 

Or just one, as an amuse

(Here the original recipe in The Good Gourmet magazine) 

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Serano, raspberry, burrata

Put a slice of Serano ham on a baking sheet, on a plate and then in de microwave, 1000W,  for 2x 30 sec to make it crispy.

Drain a burrata and slice horizontal in halves, put on 2 plates, cut side up.

Drizzle with smoked olive oil and season with pepper and sea salt.

Roll up 4 slices of the ham, put on the cheese, with 50g raspberries.

Again drizzle with smoked olive oil and 2 tsp balsamic cream.

Finish with shards of crispy ham and edible flowers

(Here the original recipe in Flemish) 

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Pretty in purple

Boil 4 purple potatoes without peeling, otherwise they'll loose their colour. After 19 mins drain them and let them cool.

Cut the end from 6 purple asparagus spears. There is no need to peel them and can be eaten raw. 

Thinly slice a red onion and slice a spring onion.

Whisk a dressing from 1 tsp Dyon mustard, the juice of 1/2 lime and olive oil. Season with salt and pepper.

There is no need to peel the potatoes, but it looks nicer if you do.

Crumble 100g feta cheese and shred 10 leaves of mint.

Mix everything in a big bowl. I added some leftover broad beans and lime zest.

(Based on a House&Garden recipe)

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White asparagus, burrata and dukkah

Peel 4 white asparagus, put in a pan, cover them with just enough water and bring to the boil. Lid on. Boil for 2 mins, then turn off the heat but keep them in for another 9 mins.

Boil 120g frozen peas for 3 mins in vegetable stock, drain and blend with 1tbsp crême fraiche. season with salt and pepper.

Make a dukkah (pronounced doo-kah, is a traditional Egyptian blend of nuts, seeds, and warm spices) in the blender from 30g toasted almonds and the leaves from 3 sprigs of tarragon.

Start plating with a spoonful of the pureed peas.

Cover with 3 asparagus spears with 1/2 burrata on top.

Finish with the dukkah and some tarragon.

(Recipe by Culy Homemade) 

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Scallop, asparagus, caviar on Parmesan wafer

Pre heat the oven at 180°C

Put 2 heaps of 10g grated Parmesan on a paper covered baking tray, flatten them and bake for 10 mins. Cool on kitchen paper to stay crisp.

Peel 4 white asparagus, put in a pan, cover them with just enough water and bring to the boil. Lid on. Boil for 2 mins, then kill the heat but keep them for another 9 mins.

Toast a1 tbsp almond slivers in a dry pan, the pulverise them in the blender.

Pan fry a scallop for 1 min per side, Then halve, season with sea salt and pepper.

Slice the asparagus in 3 parts. Whisk 1 tbsp butter and 1 tsp white wine vinegar,  stir in the asparagus.

Start plating with the Parmesan wafers on each plate with 4 pieces of asparagus stacked two by two. Dust them with almond powder. Follow with the halved scallop, a tsp of caviar and finally some leek cress. 

(Recipe from Catherine Nicolas' Amuse glaasjes)

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Scorched salmon, feta and black tiger gamba's

Make a dressing from olive oil, white balsamic vinegar, pepper and salt. 

Panfry 2 black tiger gamba's. Cool and cut.

Peel and de-seed a ripe tomato. Cut 1/3 into a brunoise (small cubes). Do the same with 1/3 Granny Smith.

Mix with the dressing. 

Toast 10g pine nuts in a dry pan and add to the mix

Do the same with 1 tsp hacked coriander, 1 tsp hacked chives, the pieces of gamba's and 20g cubed feta cheese.

Thinly slice 200g salmon and season with olive oil, white balsamic vinegar, salt and pepper.

Drape the slices against and around 2 serving rings, then use a kitchen burner to scorch the fish.

Spoon the salad in the serving rings and compact with a spoon.

Peel 4 more gamba's, season with salt, pepper and curry powder and panfry in olive oil.

Serve as shown, with rucola, dill and dill oil

(Recipe by René de Baets, found on Hap&Tap)

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