Venison, stuffed oxtail cabbage

Pre-heat the oven grill

Halve an oxtail cabbage and put under the hot grill 15 mins, then braise under a lid in 30g butter for another 15 mins

Reduce 250ml game stock with 3 junipers, then whisk in 40g butter. Finally add 2 tbsp cranberry jam

Pre-heat the oven to 180°C

Remove 4 of the outer leaves of the cabbage and remove the vein

Finely hack 40 gr of the pointed end, mix with chives, salt and pepper

Lightly brush 2 thick slices of brioche with olive oil and put in the hot oven for 10 mins til golden brown

Whip 50g goat butter and season with sea salt. Use a mortar to turn 1 tbsp dried pine needles into a powder

Panfry 250g loin of venison, 2,5 min per side. Cut of 50g, wrap the rest in alu foil and rest.

Mince the 50g and mix with the hacked cabbage and stuff the cabbage leave with it. Then roll up as a cannelloni. 

Torch them with a creme brûlée burner

Slice the venison, serve as shown with buttered brioche on the side, dusted with pine needle powder

(Based on a recipe by Benjamin Lins in Delicious Magazine)

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Boil 2 yellow beetroots 55 mins, cool, peel and slice

Mix 50g sour cream, 1/2 tsp olive oil, the zest of 1/4 lemon, salt and pepper. Transfer to a piping bag and keep in the fridge

Pre-heat the oven to 180°C

Cut a brioche in thick 5x6 cm slices. Brush them with olive oil and put in the hot oven for about 10 mins

Cover the bread with golden beet slices, then smoked eel and finally the sour cream and salmon eggs

Finish with pepper, cress and an edible flower

(Here Winnie Verswijfels original recipe in Flemish)

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Braised chicory, rustic pâté and toasted breadcrumbs

Pre heat the oven at 220°C

Halve a head of chicory lengthwise and softly braise in butter, season with salt and pepper, then put in the hot oven for 5 mins

Panfry 1 tbsp hacked hazelnuts and 2 tbsp bread crumbs in a glug of olive oil till golden. Season with 1 tsp Dyon mustard, 2 tsp grated aged Gouda cheese, salt and pepper

Cover the chicory with a thick slice of rustic pâté, followed by the bread crumbs

(Here Bart Desmidt's original recipe in Flemish)

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Tomato-coconut soup, gamba's, scallops and rouille

 

Remove the vein from  1 lime leaf, then cut the rest as fine as possible. Blend with 3 tbsp mayonaise, a minced clove of garlic and the juice of 1/2 lime

Sweat 2 finely sliced cloves of garlic and grate 1 cm fresh ginger in 1 tbsp olive oil

Save 1 tbsp from a 200ml tin of cocunut milk and add the rest to the pan, with 200g canned tomatoes, 200 ml fish stock and 2 frozen lime leaves

Softly boil for 10 mins

Then remove the lime leaves and purée with the stick blender. Bring back to the boil and add 6 peeled gamba's. Softly boil 5 mins

In the meantime panfry 6 scallops

Season the soup to taste with salt pepper and lime juice

Serve with swirls of the reserved coconut milk and coriander leaves

On the side toasted sour bread and the rouille

(Recipe by Hester de Goede in Delicious Magazine)

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Classical French Oeufs Mayonaise

Boil 2 tbsp mustard seeds during 20 mins. Rinse under cold water and put in a jam jar.

Bring 150ml water to the boil with 50ml vinegar and 100g caster sugar. Pour over the mustard seeds, cool and keep for a week

Boil 3 eggs 6 mins, cool, peel and halve.

Serve a shown with mayonaise, slices of radish, pea shoots, the mustard seeds and chervil tops

Season with sea salt and pepper

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