Roasted baby squid in chilli-lime oil

Clean 8 baby squid, rinse and dry

Mix the zest and juice from a lime with a finely hacked red chili, a grated clove of garlic  and the finely hacked 1/3 preserved lemon and 2 tbsp olive oil

Marinate the fish for at leat 30 mins in the fridge

Pre-heat the oven at 200°C

Put the marinated squid on baking paper and roast 6-8 mins in the hot oven

Serve with coriander leaves and some extra olive oil

(Here Janneke Philippi's original recipe in Dutch)

Blackened salmon, avocado puree, little gem

Place the flesh of an avocado in a blender with 65 ml buttermilk, 1 tbsp chopped parsley, the juice of 1/2 lime, 2 anchovies, 1 clove of garlic and 1 chopped spring onion. Season and whiz to a puree. Set aside.

Combine 1 tsp cumin, 1 tsp ground coriander, 1 tbsp paprika, 1 tsp cayenne and 1 tbsp caster sugar in a bowl, then season. Brush the salmon with oil then rub all over with the spice mixture.

Whisk together 30ml olive oil with the juice of 1/2 lime. Season.

Preheat the grill to high and place the fish on a baking tray lined with foil. Grill for 5-6 minutes until blackened on the outside but just cooked in the centre. Set aside to rest, covered with foil, for 5 minutes.

Spread the avocado puree on serving plates. Top with grilled wedges of little gem and sliced radish then flake over the salmon. Drizzle with the dressing and garnish with chervil to serve.

(Here Vali Little's original recipe in Dutch)

Jacket truffle potato, sauerkraut, hot smoked salmon

Pre-heat the oven to 200°C

Brush 2 truffle potatoes (vitelottes) with olive oil and sprinkle some salt over them, put them in alu foil and bake in the oven for 40 mins

Drain 100g sauerkraut and boil in 20 ml white wine for 20 mins, drain again and mix with 40g crème fraîche, 2 tsp hacked dill and 5 gr grated Gruyere cheese, season with salt and pepper

Make a cut in the potatoes, scoop out some of the flesh and spoon in some crème fraîche, then some sauerkraut and finally some hot smoked salmon.

Finish with dill, salt, pepper and eventually some more grated cheese

(Here Dosia Brewers original recipe in Dutch)

 

Pork belly, miso butter, orange zest and ginger

Cut 200g pork belly in small cubes

Mix 1 tbsp white miso and 1 tbsp butter. Finely slice 1 spring onion 

Panfry the pork in 7 mins nicely browned and crispy, then add the miso butter and fry for another 2 mins.

Add the zest of 1/4 orange, 1/4 tbsp hacked sushi ginger and 1 tbsp ponzu

Them mix the lot with the spring onion and 1/2 tbsp gomasio

Serve as shown, around sushi ginger, finish with more orange zest and shiso cress (with I didn't have)

(Here the original recipe in Dutch from Delicious Magazine)

Crayfish, avocado and deepfried basil

 

Mix 1 tbsp sea salt with the zest of a lime

Finely slice a shallot.

Blend 1/2 avocado with the juice of 1/2 lime and 1 tsp mayonaise, transfer to a pipingbag

Slice the other half of the avocado into cubes

Wash and dry 100g crayfish

Use a servingring to create a nice circle of crayfish, shallot, avocado and dots of avocado cream 

Warm 100 ml sunfloweroil to 170°C (check by dipping in a chopstick, the moment you see air coming from its tip the temp is tight). Toen deep fry basil leaves crispy and translucent in about 10 sec

Serve as shown, finish with a bit of the lime salt. Feeds 2

(Here the original recipe by Studio Philippi in Dutch)

Lightly curried chicken with mango mayonnaise

For the curried chicken, combine 1 small shallot, 1 garlic clove, 1 cm ginger, 1 lemon grass, the juice from 1 lemon, 1/4 tsp turmeric and 1/4 tsp garam masala in a liquidiser and blend thoroughly. Place the paste in a bowl and mix with 100 ml coconut milk, 100 ml yoghurt, 1 red chilli and 1/2 handful fresh coriander. Season with salt and pepper to taste

Cut a chicken breast lengthways into 6 strips, place in the bowl and mix carefully. Make sure the chicken is well coated. Cover with cling film and chill in the fridge to marinate for as long as possible, preferably overnight

Pre-heat the oven to 190°C

Place the chicken strips in a roasting tin and bake for about 15 minutes, turning them fairly frequently to ensure they are cooked right through

While the chicken is roasting, whisk an egg yolk, 1 tbsp Dyon mustard, a tbsp lukewarm water and some salt and pepper, slowly add 70ml grapeseed oil. Whisk into a nice thick mayonaise. 

Once you have added all the oil, mix in the zest and juice of 1/4 lime. 

Scrape the mayonnaise out of the food processor into a bowl. Fold the cubed flesh of 1/8 mango into the mayonnaise, taste and re-season if necessary

Serve the curried chicken hot or cold, with the mango mayonnaise and garnish with some baby watercress Feeds 2

(Here Galton Blackiston's original recipe)

Salmon and sauerkraut quiche

Freeze 250g Münster cheese for 1-2 hrs and pre-heat the oven to 190°C 

Cover the bottom of a 24 cm round baking tin with parchment paper 

Put 450g (store bought, butter based) puff pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can.

Cover the baking tin with the puff pastry, use a fork to make holes in the bottom, then cover with baking paper, fill up with dry beans or coins and bake for 12 mins.

Remove the filling and the paper and bake the pastry for 7-8 mins more until pale golden. 

Now fill with 500g sauerkraut  followed by 400g slices of salmon filet 

Slice 2 spring onions in rings and put them on top

Whisk 4 eggs with 200 ml double cream. Grate the Münster cheese over it and mix. Season with pepper and a bit of salt and pour over the sauerkraut

Bake in the hot oven for about 35 mins

I served it with a dill & mustard gravlax sauce

Feeds 6-8, can also be eaten cold

(Here Janneke Philippi's original recipe in Dutch)

Mozzarella caprese, aubergine, tomato seeds

Purée a 15g bunch of basil , 1 peeled clove of garlic and a pinch of sea salt in 75 ml olive oil. 

Cut an aubergine in two 1 cm slices, cover with salt and leave for 10 mins, then wipe off the salt.

Brush with oil and panfry the slices in the grillpan, about 5 mins per side

Plate them and cover with slices of Mozzarella. Halve 4 cherry  tomatoes and squeeze out the seeds on the Mozzarella.

Finish with some basil oil and the zest of a lemon

Serve with panfried Turkish bread 

(Here Yolanda van der Jagt's original recipe in Dutch)

Tartare of chanterelles and hazelnuts

Mix 50g soft butter, 1 tbsp white miso, a grated clove of garlic and the zest of 1 orange

Finely hack 300g chanterelles and season with fine salt. Panfry in a DRY pan before adding the miso butter till it foams and covers the mushrooms

Use the mixer to whip 20g soft butter with 1 tbsp sour cream to make it really airy, then add some sea salt and 2 tbsp finely hacked celery leaves.

Panfry  a tbsp hacked hazelnuts and deep fry 10 leaves of celery.

Start plating with the mushrooms, covered with the toasted hazelnuts and the crispy celery leaves.

Serve with bread and the whipped butter

(Here the original recipe in the Dutch Delicious Magazine)

Jeruzalem artichokes with smoked eel

Ask your fishmonger for the bones and skins from  2 or 3 smoked eels (and buy 2 fillets) 

Put the bones and skins in a pan and cover them just with water. Add 1/2 tablet of chicken stock and100 ml double cream. Bring to the boil and simmer for an hour.

In the meantime mix 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tbsp sugar water, 1 tsp hazelnut oil, 1 tbsp hacked parsley and 1/2 tbl hacked hazelnuts to make a marinade. Season with pepper and salt.

Mix 2 tbsp wakamé with a tsp olive oil, the zest of 1/2 lemon and some finely hacked hazelnuts

Halve the eel fillets lengthwise, then slice 2/3 into small cubes and the rest in 3 cm pieces

Peel 8 Jeruzalem artichokes.

Cut 4 in 7 mm cubes, quarter another 4 and thinly slice a third (unpeeled) artichoke.

Marinate the slices. Boil the quarters in salted water for about 13 mins.

Then get the quarters out and replace them with the cubes to boil them for about 7 mins, they should still have a bite

Drain the double cream and put in the blender with the boiled quarters to make a mash. I added a few pieces of smoked eel to add taste.

Drain the boiled cubes of artichoke and mix with a few drops of hazelnut oil, a tbsp olive oil, 1/2 tbsp hacked parsley and season with salt and pepper

Add the cubes of smoked eel 

Start plating with a few spoons of the cream, then the cubes and some wakame.

Finish with some crispy slices of artichoke and the last pieces of eel

Feeds 2

(Here a video of Michaël Vrijmoed making his recipe, in Flemish)