Juicy tiger prawns, crispy kohlrabi and dill mayo

Blend 7g dill, the juice of 1/4 lime and 1 tbsp water. Add an egg yolk and use the mixer to start a mayonaise, slowly adding about 75 ml grapeseed oil.

Season with salt and pepper, keep cool in the fridge

Peel and devein 4 tiger prawns

Peel a kohlrabi and use the mandolin to have 8 very thin 6 cm slices, put them in ice water to become crispy, then dry and sprinkle them with salt, lime juice and lime zest

Toast 1/2 tbsp fennel seeds and 1/4 tbsp chili flakes in a dry pan for about a minute or two. Then add 50 ml olive oil, a star anise, 1/2 finely cut shallot, 3 finely hacked cloves of garlic and some salt. Simmer a while till the garlic is nicely browned.

Brush the prawns with olive oil and panfry them in a dry pan till they are just done.

Spoon dill mayo in 2 wide champagne glasses, followed by the kohlrabi, the prawns and a tbsp of the chili oil.

Finish with dill and some more lime zest 

(Recipe by Merijn Tol for Delicious Magazine)

Whipped goat's cheese, blackberries, pancetta on sourdough toast

 

Use the blender to turn 25g blackberries, 1,5 tbsp mascarpone, 60g soft goat's cheese, 25g grated Parmesan into a smooth créme. Season with 1/2 tsp peperoncino (or chili flakes) and some salt

Keep in de fridge for 30 mins

Halve another 25g blackberries and marinate 10 mins in 1 tbsp red wine vinegar, do the same with 1/3 celery stick, thinly sliced

Panfry 2 slices of pancetta in a dry pan till golden and crispy, drain on kitchen paper

Deepfry 4 sage leaves crispy in oil, drain and sprinkle some salt on them

Use a serving ring to cut 2 6 cm circles from a thick slice of sourdough bread, butter them and then panfry on both sides. 

Cool the toasted bread then cover them thickly with the cheesecrème

Put the blackberries, celery, pancetta and sage on top

(Recipe by Merijn Tol for Delicious Magazine)