Corn ribs with springonion-jalapeño butter

Pre-heat the oven to 180°C

Remove the leaves and hairs from 2 corn cobs. Put in boiling water, boil for 10 mins.

Cut off the bottom part to be able to put the cob upright. Then halve lengthwise and repeat this with both halves. Then quarter the second cob

Mix 3 tbsp olive oil, 1,5 tbsp honey, the leaves of 4 sprigs of thyme, 2 tsp smoked paprika powder, 1/2 tsp cayenne, 1/2 tsp garlic powder. Season with salt and pepper.

Rub the corn quarters with this oil then place on an oven dish and put in the hot oven for 20 mins

In the meantime hack a spring onion and remove the leaves from 5 sprigs of thyme. 

Put them in the kitchen machine with 50g unsalted butter, salt, pepper and 15g jalapeño pepper and blend for 1 min.

Serve as shown with crumbled feta cheese, coriander leaves and the juice and zest of a bio lime

(Here Lelani Lewis' recipe in Dutch)

Carpaccio of figs, Iberico ham, goat's cheese

Halve 3 big ripe figs lengthwise and scoop out the flesh with a spoon.

Put 50% of the flesh on a sheet of plastic wrap, cover with another sheet of wrap and mash them with a rolling pin to obtain a single layer. Repeat with the rest of the meat. Put them in the freezer for 45 minutes with the plastic wrap.

Take out 2 hours before serving, cut into rectangles

Serve with Jambon de Cebo Iberico, goat's cheese, rucola and toasted pumpkin seeds. Drizzle with honey. 

Pierre Troisgros' salmon with sorrel

1. 

   
   Brush 2 plates lightly with olive oil en sprinkle some salt and white pepper on them before placing them in a 70°C oven to warm.

   In a medium saucepan, combine 250 ml fish stock and a finely chopped shallot. Bring to a boil, and cook until reduced to a glaze, 10 to 15 minutes. Add 40 ml white wine, preferably Sancerre and 1,5 tbsp Noilly Prat vermouth, and continue to cook until bright and syrupy, about 3 minutes. 

   Add 200 ml crème fraîche, and boil until slightly thickened, about 2 minutes. Pass through a fine mesh sieve into a clean pan.

3. Add 50g sorrel, washed, stemmed, and large leaves torn into two or three pieces and cook for 25 seconds. Remove from heat. 

   

   Add 2 tbsp unsalted butter a little at a time, swirling or stirring with a wooden spoon until completely incorporated (be sure not to break up sorrel leaves). Season with lemon juice, salt, and pepper.

   Pre-heat the grill

   Thinly slice 400g boneless salmon and put on the 2 warmed plates

   Put under the hot grill till just done, inside the salmon should remain raw. Don't walk away, its a matter of seconds! Distribute sauce among the plates with an asparagus and cress.

   Serve immediately. 

   (A classic recipe by Pierre Troisgros)

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

Sushi from parsley root and goat's cheese

Bring 1 l water to the boil with 15g musterd seeds, 7g caster sugar en 3/4 tbsp white wine vinegar and simmer to give them a caviar structure

Hack 100g parsley root and 25g hazelnuts in the foodprocessor to create a rice structure

Mix with 2,5 tbsp sushi vinegar, 1,5 mirin and salt and pepper. Keep in de fridge for at least 2 hours, the salt and vinegar will make the 'rice' softer

Mix 100g ripened goat's cheese and 1/2 tsp wasabi and put in a piping bag.

Put +/-3 tbsp 'rice' on 2/3 from a leaf of nori followed by a cilinder of goat's cheese in the middle. Finish with coriander leaves, then roll up tightly. Wet the last strip of nori with water to make it stick

Repeat with more nori leaves

Slice another 100g parsley root in julienne and deep fry golden and crispy in 180° arachide oil. drain on kitchen paper and season with salt

Serve as shown with the mustard caviar and coriander leaves. 

(Here the original recipe in Flemish)

Veal tartare with artichoke and piment d'espelette

If you want to cut down on red meat :)

Peel 300g waxed potatoes and cut in 2 mm slices, then cut in 2mm 'matchsticks' and keep under water for 30 mins.

Spread the zest of 1/2 lemon on kitchen paper to dry

Blend 2 anchovies with 1/2 tbsp of their oil, 1/2 el lemon juice, the zest of another 1/2 lemon, 2 tbsp hacked estragon leaves and 3 tbsp creme fraiche

Slice 4 artichoke bottoms in 1/2x1/2 cm cubes

Use your sharpest knife to slice 200g veal escalope very thinly. Then these slices into strips and finally the strips into very small cubes

Mix the meat and the artichoke cubes with 2 tbsp finely hacked cornichons, 1/2 minced shallot and the anchovies sauce.

Season with 1/2 tsp piment d'espelette, lemon juice and salt. Keep in the fridge.

Crush 1/2 tbsp celery seeds in the mortar and mix the dried lemon zest, with 12g sea salt flakes

Drain and dry the potato sticks and deep fry in 165°C arachide oil in about 5 mins. Drain on kitchen paper and season with the lemon/celery salt.

Serve with extra piment d'espellette and estragon leaves

(A Joris Bijdendijk recipe)

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

John Dory with potato rasam

Peel 2 medium potatoes, cut into cubes, reserve the off-cuts

Place a wide-bottomed pan over a medium heat and add a little olive oil and a knob of  butter. Fry a chopped shallot, 2 chopped cloves of garlic and 1/4 green chilli for 2-3 minutes

Add 1/2 tsp asafoetida, 1/2 tbsp ground coriander, 1/2 tbsp ground cumin, 1/4 tsp turmeric, 1 quartered tomato and the potato trimmings to the pan and cook for a further 2-3 minutes

Add 1 tbsp tamarind paste, 0,5 l chicken stock and 1/2 tbsp  palm sugar and cook until the potato starts to soften and disintegrate. Strain off the liquid and reserve the broth

In a separate pan, boil the potato cubes in water until they begin to soften

Toast 2 tbsp mustard seeds in a large dry pan until they start to pop, then add 1 tbsp dried curry leaves followed by the strained broth and the potato cubes

Season with 1/2 tbsp soy sauce and black pepper to taste and leave to simmer over a low heat for 5-10 minutes. Then, add 1 tbsp lime juice and 1/2 handful roughly chopped fresh coriander

Meanwhile, place 2 John Dory fillets in a steamer over a pan of simmering water and steam for 5 minutes or until cooked through

Divide the rasam across 2 plates and lay the John Dory fillets on top. Squeeze a little lime juice over the fish and serve immediately

Feeds 2

(Here Shaun Hills original recipe for four)

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