Scallops with sage and pink pepper butter

Take the leaves from a sprig of sage and hack them finely.

Ground 1 tsp pink peppercorns in a mortar

Melt 25 butter in a sauce pan with another sprig of sage. Take off the heat and infuse for 20 mins.

Place a bowl on another bowl filled with ice water

Use a mixer and whisk till the butter turns white and airy, then add almost all the pepper plus the sage. Season with salt

Panfry 4 scallops in butter, 2 mins per side

Serve a shown, use 2 teaspoons to make nice quenelles of the butter.

Finish with the rest of the pepper and lime zest

(Recipe by Liselore Bus in Delicious Magazine)

Cole slaw and chicken meatballs

Mix 1 tbsp Greek yoghurt, 1 tbsp crème fraîche, 1 tsp Dyon mustard and the zest and juice of 1 lime.

Thinly slice 200 g white cabbage, cut 100g carrot in julienne, cut an orange in segments (en vife, without the membrane) and quarter 7 cherry tomatoes

Mix the slaw with the yoghurt dressing and marinate for at least an hour

Soak 25g Panko in 5 tbsp milk. 

Beat an egg and mix with 1 tbsp oyster sauce, a knifepoint of nutmeg, 7 hacked cherry tomatoes, the hacked leaves of 3 sprigs of parsley, then add the soaked breadcrumbs

Add 300g minced chicken meat, season with salt and pepper and mix well to firm up.

Pre heat the oven to 200°C

Line an oven dish with baking paper, use and ice cream scoop to make 6 balls from the meat, cover with some more Panko and bake in the hot oven for at least 30 min

(Here Sake Slootweg's original recipe in Dutch)

Asparagus, steak tartare, pancetta and parsley oil

Use the blender to mix 20g parsley, 1 clove of garlic and 50ml olive oil. Put trough a small sieve, season with salt and pepper and reserve

Peel 4 asparagus

Cut 150g bavette in thin slices, then the slices into strips and the strips into small cubes. Season with salt and pepper

Mince a small shallot, mix with the meat with 2 tbsp olive oil,  a few drops of Worcester and Tabasco, 1/2 tsp Dyon mustard and 1 tsp tomato ketchup

Bring water to the boil with salt and a pinch of sugar, put in the asparagus and boil 5 mins, turn of the heat and keep (under a lid) for another 7 mins.

In the meantime hack 20g hazelnuts and 20g pumpkin seeds and toast them. Season with sea salt

Drain the asparagus, cool under running water and dry with kitchen paper. Use a kitchen burner to color the asparagus

Serve a shown, with slices of smoked pancetta, apple capers and the parsley oil

(Here Kris Herrijgers' original recipe in Flemish)

 

Whole roasted carrots with pangrattato and chilli honey dressing

True, it doesn't look spectacular, but what a nice mix of flavours to eat, believe me.

Preheat oven to 220°C

Place 10 fat carrots on a large baking tray and drizzle with 2 tbs oil. Season to taste and toss to combine. Arrange in a single layer and roast for 35-40 minutes, until carrots are tender and skin is golden and lightly charred.

Meanwhile, to make pangrattato, add remaining 2 tbs oil to a small frypan over medium heat. Add 20g Panko and 1 crushed clove of garlic and cook, stirring frequently, for 4-6 minutes, until golden and crisp. Season, transfer to a large bowl and allow to cool completely.

For the dressing, place 2 tbs olive oil, 1 tbsp runny honey and 1 tbsp apple cider vinegar in a small bowl, season and whisk to combine. Season with salt, pepper and 1/2 tsp chili flakes

To serve, halve carrots lengthways. Spread 200g labneh over the base of 2 plates, top with carrots and drizzle with dressing. 

Scatter with breadcrumb mixture and dill sprigs. 

(Here Dannielle Alvarez' original recipe)

Scallops, asparagus, beurre Café de Paris

Mix 45g butter (room temperature), 20g finely cut anchovies, 1/2 finely cut shallot, 4 pressed cloves of garlic, 2 tbsp hacked parsley, the hacked leaves of a sprig of estragon, 1/2 tsp lemon juice, 1/2 tsp curry powder, 1/2 tsp Dyon mustard, 1/2 tsp Worcester sauce, 1/4 tsp paprika powder, 1/2 tsp ketchup, 1/2 tsp sea salt

Spoon mixture onto a 20cm-long piece of plastic wrap. Roll up to enclose and form a 12cm log. Twist ends to seal. Refrigerate for 30 minutes or until firm.

Peel 6 fat asparagus, cut off the tips, use the rest to make a nice soup.

Boil them 4 mins in boiling salted water, kill the heat and leave them under a lid for another 5 mins

Season 6 scallops with salt and pepper and panfry in a lightly oiled pan, crumble half of the Beurre Cafe de Paris, once it's melted kill the heat, turn the scallops and leave them 2-3 mins to absorb the heat.

Serve as shown, with some sea banana (and crusty bread to soak up the delicieus butter)

Freeze the rest of the butter

(Inspired by Alex Prichards recipe in Delicious Magazine)

Brioche, dulce de leche, passionfruits

Making dulce de leche is simple: put an unopened tin of condensed milk in a pan and cover with water. Bring to the boil and keep boiling for 3 hrs. Make sure the tin is under water all the time

Do not open till completely cooled down after the 3 hrs! 

Gently spoon 40g Greek yoghurt through 70ml whipped double cream

Halve 2 or 3 passions fruits

Brush 2 thick slices of brioche with butter and toast them in a 180°C oven for about 10 mins.

Spread dulche de leche on  the toasted brioche, then a big spoonful cream and finally the pulp and juice of the passions fruits

(Recipe by Noni Kooiman for Delicious Magazine)