Tartare from Fuet Iberico and Padron peppers.

Pre heat the oven to 180°C

Brush 1/2 sheet filo pastry with 1 tbsp olive oil, cut lengthwise in half and then into 4cm strips.

Put on a, with baking paper covered, baking dish, sprinkle with1 tbsp black sesame seeds and sea salt. Bake in the hot oven till golden brown and crispy in 6-8 mins

Panfry 4 pimentos de Padron in a dry pan in about 8 mins till blackened. Remove the seeds from 2 peppers and cut into small cubes

Remove the skin from 75g Spanish fuet iberico sausage and cut into small cubes

Remove the skin and the seeds from a tomato and cut into small cubes

Mix the pepper, sausage, tomato with 7g hacked parsley. 1/2 tbsp Dyon mustard and 1 tbsp hacked sweet and sour gurkin. Season with Tabasco

Use a serving ring to plate, with the last Padron pepper and a fried quail egg (which I did not have and replaced with the 1 min. poached yolk of a small egg) on top

Serve with the filo crackers

(Recipe by Hester de Goede in Delicious Magazine)

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Parsley crêpes with d'Affinois, ham and chervil

Place 75 ml milk, 1 small egg,38g flour, 8g melted butter and a pinch of fine salt in a blender and whiz until well combined. Strain mixture through a fine sieve, discarding solids, and set aside at room temperature for 30 minutes to rest. Stir through chopped parsley leaves. 

Heat a 22cm non-stick frypan over medium heat.

Lightly grease with extra butter. Pour 60ml batter into the pan and quickly swirl around to cover the base. Cook until the top of the crepe looks dry. Carefully flip, then cook for a further minute. Transfer to a plate and loosely cover with foil to keep warm. Repeat with the remaining batter, greasing pan with more butter as needed

Place 4 slices leg ham (85g) in the crêpe pan and cook until warm. Divide 150g Fromager d'Affinois cheese and the warm ham over one half of each crepe. Fold crêpes over and serve sprinkled with chervil (or chives) and seasoned with freshly ground black pepper. Feeds two.

(Here Ellie and Sam Studds original recipe in Delicious Magazine)

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Langoustines, scallops, cauliflower crème

Boil 150g cauliflower  in 75g milk and 75g double cream, seasoned with salt, pepper, a pinch of garlic powder and a pinch of ground fennel, for 12-15 mins

Cool and blend with a heaped tsp butter.

Panfry 4 scallops, 4 langoustines and 2 sliced shiitake

Serve as shown, with basil leaves, black pepper and a few drops of balsamic vinegar 

(Here Harold's original recipe in Dutch)

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Smoked eel, egg cappuccino, fresh herbs

 

Cut 2 filets of smoked eel into small pieces and put in a glass

Mix finely sliced sorrel, dill and chervil to 1 tbsp mayo and add to the eel

Au bain marie whisk 2 eggs, add a glug of milk and some pepper and salt and keep whisking to create a nice foam of 80°C

Pour on the eel

Finish wit fresh dill, chervil and chives

(Here the original recipe on Njam tv in Flemish)

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Steak tartare, vanilla mayo, brioche

Pre-heat the oven to 180°C

Thinly slice 150g tenderloin into strips, then in small cubes. Season with salt and pepper, mix with 2 tbsp olive oil, 1/2 minced shallot and 1 tsp hacked capers.

Mix 2 tbsp mayonaise with the seeds of 1/2 vanilla bean, transfer to a piping bag. 

Cut a brioche in 2 cm slices, then into 9x3,5 cm soldiers, brush with olive oil

Put in the hot oven for about 10 mins, till nicely toasted

Serve as shown, with mustard cress

(Recipe by Janneke Philippi in Delicious Magazine)

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Zarzuela

Soak 275g vongole in ice water for a couple of hours to remove the sand.

Begin with the sofrito: roughly chop 1/2 red paprika, 1/2 green paprika, 3 cloves of garlic, 1/2 Spanish onion and 5 sprigs of parsley and sweat in olive oil for about 10 mins

Add 4 hacked tomatoes, 4 laurel leaves and the peel of 1/2 orange. Add 2 tbsp tomato paste,  1 tsp saffron, 2 tsp smoked paprika powder, 15g almond flour and 1 tsp cayenne. After another 10 mins deglaze with 250 ml langoustine stock. Cool, remove the laurel and orange peel and blend

Add 400 ml fish fond, stir well and bring to the boil

Add 4 peeled gamba's, 200g cod, cut into 6 cubes, 2 dorade filets, 4 squid rings and softly boil for about 6 mins

In a separate pan boil the drained vongole  in 25ml sherry and 25ml brandy till the shells are all open, about 3 mins. Add the liquid to the soup. 

Serve as shown, finish with parsley and black pepper. With crispy bread on the side

(Based on recipes from Delicious magazine and Njam!)

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Salmon mi-cuite, vanilla mousseline and herb salsa

Peel and boil 300g potatoes

Bring 75 ml milk to the boil with 25g butter and the black seeds and pod of 1/2 vanilla bean. Take from the fire, cover and rest for 15 mins

Make a dressing from 1 tbsp lemon juice, 1 tbsp mayo, 1/2 tbsp crème fraîche, 1/2 tbsp olive oil, 1/4 minced shallot and salt and pepper

Mash the potatoes with the infused milk. Add 50 ml double cream and whisk into a mousseline. Season with salt and pepper and keep warm

Dab 2 150g filets of salmon dry, season with salt and pepper and briefly panfry in a couple of tbsp olive oil. The inside should stay raw and pink.

Take the fish from the pan and fry 50g samphire  1-2 min

Mix 25g dill, chervil and cress 

Start plating with the potato mousseline, spoon over the dressing. Add the fish, the herbs and the samphire

(Recipe Janneke Philippi in Delicious Magazine)

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Chicken and mushroom fricassee

Pre heat the oven to 180°C

Halve 3 chicken legs with a cleaver and season with salt and pepper. 

Mince 1/2 onion and sweat (don't brown) in 30g butter. 

Add the chicken and brown 3 mins per side

Remove the chicken and reserve, then stir in 20g flour and fry for 3 mins.

Slowly add 75 ml white wine, keep stirring.

Then add 300 ml hot chicken stock, a bouquet garni (thyme, laurel, rosemary, parsley), 200g sliced mixed mushrooms  and the chicken.

Cover with a lid and put in the hot oven for 50 mins

After 20 mins add 2 (store bought) frozen individual gratins dauphinois to the oven.

In the meantime whisk an egg yolk in 50 ml double cream to make what's called a liaison

When the time is there take out the pan with chicken and remove the chicken. Then, on a very low heat stir in the liaison to thicken the sauce. From now on you can't boil the sauce otherwise it will become lumpy!

Add a tbsp lemon juice and some nutmeg. Taste and season, if necessary ,with extra salt and pepper. 

Serve as shown, with the potatoes (Mine were French, from Picard) in the centre. Finish with parsley and chives 

(Recipe by Matthew Ryle in Delicious Magazine)

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