Oven roasted poussin, tarragon sauce

Pre-heat the oven to 200°C

Brown 2 poussins on all sides in 40g butter, season with salt and pepper, then transfer them to an oven dish. Add 100 ml veal fond and a few small knobs of butter and roast for 45 mins.

Spoon the gravy over them after 20 mins

Wash 300g baby potatoes, halve them and boil in salted water for 18 mins, drain and reserve

Pour the butter from the poussins in a sauce pan, add 2 tbsp tarragon vinegar, 2 tbsp white wine, 150 ml veal fond and 40 ml double cream. Season with salt and pepper.

Pluck the leaves from a few sprigs of tarragon and add to the sauce. Bring to the boil and slightly reduce.

Hack the tarragon leaves and add to the sauce, just before serving

10 mins before the poussins are ready panfry the boiled potatoes in butter.

(Here Chiara van Emriks original recipe in Flemish)

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Mackerel, roasted tomatoes and horseradish cream

Pre-heat the oven at 100°C

Halve 3 Marzano tomatoes and sprinkle with salt, pepper, sugar and thyme then roast in the hot oven for 3-4 hrs.

Whisk 100g creme fraîche with 1 tsp Dyon mustard and 3/4 tbsp freshly grated horseradish, season with salt and pepper. Serve at room temperature!

Halve 2 mackerel fillets lengthwise and season well with salt and pepper

Heat olive oil to panfry the fish. Once it starts smoking put in the filets, skin side down. Don't move till the skin is nicely browned and crispy.

Then move the pan to a 200°C oven for just a minute.

Serve as shown with a nice dollop of the horseradish sauce on top, finish with finely hacked parsley and the oil from the tomatoes

The first time I made this recipe was in 2007 and have done it many times, still a bomb of flavours.

(Recipe by Skye Gyngell)

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Traybake potatoes, beet, bone marrow peas and tzatziki

Pre-heat the oven to 200°C

Halve 500g red skinned baby potatoes, peel and quarter 250g boiled baby beetroots and slice a peeled 1/2 yellow paprika in strips.

Open a 150g can of bone marrow peas (capucijners), rinse and dry

Whisk the juice of 1/2 lemon with 6 tbsp olive oil, salt and pepper into a dressing and add 1 tbsp fennel seeds.

Mix the potatoes, paprika with 2/3 of the dressing and in separate bowls the rest of the dressing with the beet roots and peas

Cover an oven tray with parchment paper and fill with the veggies.

Roast for 30 mins. After 20 mins add the peas

In the meantime peel 1/2 cucumber, remove the seeds, grate and mix with 75g goat's yoghurt. Grate 2 cloves of garlic and add to the tzatziki, season with salt and pepper.

Finally pan fry 50g walnuts in 2 tbsp olive oil till golden brown, sprinkle with sea salt.

Serve as shown, with 2 tbsp cress 

(Here Janneke Philippi's orinal recipe in the Dutch Delicious magazine)

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Sage potatoes, mustard and olive sauce

Deep-fry 6 leaves of sage in 175°C arachide oil

Boil 6 small Opperdoezer potatoes in salted water for about 15 mins, drain and cool a bit. Then rub the skin off and cool further.

Panfry them in 1 tbsp butter and a glug of sunflower oil till crispy, carefully make a cut in each one to insert a sage leaf

Briefly pan fry 1/2 shallot, 1/2 clove of garlic, 1/2 tsp mustard seeds and 10g sage leaves in 35g butter, then add 25g Taggiasche olives and deglaze with 25 ml Ricard or Pernod

Flambé the pastis then reduce to 10%

Add 125 ml vegetable stock, 1/2 tbsp grain mustard and 15ml double cream and simmer for 10 mins. Blend, sieve and season with salt and pepper.

Serve as shown

(A Joris Bijdendijk recipe)

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Sweet & sour cockles

Softly fry 1,5 grated cloves of garlic, 20g peeled and grated ginger, 13g peeled and grated curcuma, a lime leaf and the finely hacked inside of a lemon grass in 2 tbsp sunflower oil for 2 mins

Add 1,5 tbsp tomato paste and fry for another 2 mins to take away the bitterness, then add 400 ml fish stock and simmer for 20 mins

Rinse 500g cockles well under cold water, then add to the pan and put on the lid, to steam the cockles open in a couple of minutes.

Season the soup with 1/2 finely hacked red chili, 1 tbsp sweet chili sauce, 1 tbsp fish sauce, the juice of 1/2 lime and salt

Serve in bowls and finish with thinly sliced spring onion, hacked coriander and lime parts

(A Joris Bijdendijk recipe)

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B'stilla (Moroccan chicken pie)

De-frost 10 sheets of filo pastry 2 hrs in advance.

Heat 2 tbsp oil in a large heavy-based saucepan with a lid over medium-high heat. In batches, cook 1 kg skinless, boneless  chicken thighs for 3-4 minutes on each side until browned. Remove from the pan and set aside.

Reduce heat to medium-low and add 1 finely chopped onion, 2 finely chopped garlic cloves, 25g grated ginger, 1 tbsp ras el hanout and 1 tsp turmeric, and cook for 5-7 minutes until the onion has softened.

Return chicken back to the pan with 500ml of water. Add 1/4 tsp saffron threads and season with salt and pepper. Cover with the lid and simmer for 15 minutes or until the chicken is cooked through.

Meanwhile, place 80g blanched almonds in the bowl of a small food processor and whiz until finely chopped. Set aside.

Remove the chicken from the pan and set aside to cool. 

Increase the heat to high and cook stock for 15 minutes or until reduced by more than half and thickened. Remove from the heat and slowly pour in 4 lightly beaten eggs, stirring the whole time. Return to a low heat and cook for 2-3 minutes until the mixture resembles soft scrambled eggs. Remove from the heat and transfer mixture to a large bowl.

Shred the chicken and add to the egg mixture with the almond, 1 tbsp icing sugar, the leaves of a bunch of parsley, zest and juice of 1 lemon. 

Season with salt and pepper and set aside to cool completely. This will cost you at leat another half hour!

Preheat the oven to 180°C. Melt 100g butter

Butter a 20cm springform cake pan. Brush 1 sheet of filo pastry and lay vertically in the pan, allowing the excess to hang over the edges. Butter another sheet and lay it over the first sheet horizontally, in a cross pattern, carefully pushing into the pan.

Repeat with 8 more sheets. 

Add the cooled filling, smoothing over the top.

Fold overhanging pastry in to enclose the filling. Brush the top with the remaining butter and sprinkle with 1/2 tsp black sesame seeds. Bake for 60 minutes or until the pastry is golden

Meanwhile, for the sweet and sour currants, heat the oil in a small saucepan over medium-low heat, add a small finely sliced  onion and cook for 15 minutes or until softened and starting to caramelise. 

Add 2 tbsp brown sugar and cook for a further minute. Add 35g currants and 125 ml red wine vinegar and simmer for 4-5 minutes until thickened slightly

Scatter b’stilla with extra parsley and serve with sweet and sour

currants alongside.

Feeds 6

(Here Kirsten Jenkins original recipe)

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Salmon tartare, avocado, apple and cucumber

Use a serving ring to cut 2 circles from brioche, brush them with melted butter, put under the grill to color

Remove the stone from an avocado and blend the flesh into a crème, add the juice of 1/2 lime, a glug of olive oil and salt and pepper and mix well

Whisk 50g ricotta in a bowl, then add the avocado and whisk again, add wasabi to taste

Cover the bowl with clingfilm and put in the fridge

Peel and mince 1/2 shallot, marinate briefly in a glug of sushi vinegar

Peel 1/4 cucumber, remove the seeds and cut in small cubes, do the same with 1/2 Granny Smith

Mix cucumber, apple and the shallot, season this salsa with olive oil, sushi vinegar, pepper and salt. Finely add the hacked leaves of a few sprigs of tarragon

Remove the skin from 100g raw salmon then cut in small (but not too small) cubes. Do the same with 100g piece of smoked salmon

Mix 1/2 tsp grain mustard, with a bit of olive oil, lemon zest, salt and pepper, then spoon it in the salmon cubes

Hack a few chives and sprigs of dill and mix with some purslane and cress. Season with olive oil, vinegar, salt and pepper

Start plating by spooning the avocado on 2 plates. Put the toasted brioche on top.

Use a serving ring to put the salmon on the toast. Push softly down then spoon the salsa on top

Finish with the salad. Feeds 2

(Here a video with Jeroen Meus making this recipe)

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Gamba with crispy chorizo and aioli

Pre-heat the oven to 160°C

Peel a shallot and thinly slice 1/2 lengthwise, then marinate the strips in a glug of balsamic vinegar

Dry 4 thin slices of chorizo on paper in the hot oven, for 15 mins

Cut the crust from 1/2 slice of white bread, tear in pieces and soak in milk

Make a mayonaise from 2 egg yolks, 1 tbsp vinegar, 1 tbsp water, 2/3 tsp Dyon mustard and 150 ml grapeseed oil

Mince 1/2 clove of garlic, addd the soaked bread, the juice of 1/8 lime, 1 tsp sour cream, 1/2 tsp saffron, 1/4 of the mayonnaise and mix into an aioli

Peel 4 gamba's, pat them as dry as possible, season with peper and salt and gently panfry them in arachide oil

Spoon some mayo in 2 low glasses, add sea lavender and the gamba's, finish with the crumbled chorizo, some confit paprika and marinated shallot

(In this video Jeroen Meus makes this recipe and 2 others)

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Deep fried oyster on black pepper and lime mayonaise

Pre-heat 1l arachide oil to 170°C

Make a mayonaise from 2 egg yolks, 1 tbsp vinegar, 1 tbsp water, 2/3 tsp Dyon mustard and 150 ml grapeseed oil

Mix the zeste and juice from 1/2 lime and 1/4 tsp black pepper from the mill with 1/4 of the mayo

Open 2 oysters, catch and reserve their juices

Mix the oyster juice with 1 tbsp corn flour, 7 cl water, 2,5 tbsp flour and some ice cubes and whisk into a thick batter.

Drag the oysters trough the batter and deep-fry them for 2 mins

Spoon some lime mayo in the oystershells, the oysters on top and finish with some sprigs of chives

(In this video Jeroen Meus makes this recipe and two others)

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Octopus and dorade ceviche, herb salsa

Peel and finely slice 10g fresh ginger. Halve a red chili, remove the seeds. Clean 1 stalk of celery and cut into cubes. 

Put everything with 100m lime juice, the juice of an orange, 1/2 tsp sugar and 1 tsp salt in the blender to create leche de tigre, sieve and season with pepper

Slice 2 pre-cooked octopus tentacles in 1x1 cm cubes. 

Slice 100g dorade filet in 1x1 cm cubes. Put 90g in a bowl.

Add the rest to 100ml lemon leche de tigre and blend into a smooth sauce

Keep the pointy ends of the tentacles apart, add the rest to the dorade

Roughly hack 20g coriander, add to the sauce, with 15g fried chulpe mais and 1/4 minced red onion and the fish.

Leave to 'cook' for 4 mins

Fry in the meantime the tentacle ends crispy in some oil

Start plating with the fish, add another 1/4 finely sliced red onion, 15g fried chulpe mais and some chili flakes

Finish with the crispy tentacle ends 

(Here Libelle's original recipe in Dutch)

Tuna sashimi without the tuna

This is sashimi made from....watermelon! 

Cut a 4x4x20 cm piece from a watermelon and carefully remove as many seeds as possible. 

Soak some Kombu in water. Mix 150 ml soy sauce, 50 ml rice vinegar, 2 tsp sesame oil, 1 grated clove of garlic, 1 tbsp grated ginger, 1 tsp cayenne.

Hack the Kombu and add to the marinade

Marinate the watermelon for 1-2 hrs in the fridge, turn half way

Pre-heat the oven to 180°C

Take the fruit from the marinade and pat dry, then bake in the hot oven for 1 hr

This will change the structure and the fruit has to come out supple and soft as...fresh tuna.

Serve as shown, with wakame, sesame seeds, taugé, soy sauce and edamame.

Or panfry it first, roll in black and white sesame seeds and serve as tataki

Paella with sea bass, mussels and chorizo

Soak 1 tsp saffron in 500ml warm chicken stock.

Clean 500g mussels.

Remove the skin from 1 beef tomato and dice

Peel 2 carrots and cut in 3 cm pieces

Cut 65g chorizo into small cubes  

Finely slice an onion and a clove of garlic 

Softly fry the chorizo for 2 mins in a wide sauté pan in olive oil, then add the onion and garlic and fry for another 2 mins 

Add the carrots

After 3 mins add the tomato and 150g paella rice, stir well and then add the warm chicken stock 

Bring to the boil, lower the heat and softly boil for about 25 mins.

After 15 mins add 160g sea bass (cut in 3 cm pieces) and 80g frozen peas.

10 mins later add 3 green asparagus, cut into 3 cm pieces

Bring 100ml white wine to the boil in a big pan, then add the mussels. Add the lid and steam for 5 mins. Then drain and discard any shells that did not open.

Hack 10g parsley leaves.

When the rice has absorbed almost all the chicken stock add the mussels and the parsley to the paella

Feeds 2-3

(Recipe from Delicious Magazine and Sneakyveg website)

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