Chicken liver paté, fermented carrot and tarragon oil

 

Finely slice 75 g carrot, cut into long matchsticks and put in a clean jam jar.

Bring 250 ml water to the boil, with 1 tbsp salt and 1 tsp cumin and pour over the carrots. Close with the lid and ferment for 5 days

Blanche the leaves from 6 twigs of tarragon 10 sec, them cool in ice water, dry and blend with 40 ml grapeseed oil. Sieve and reserve

Sweat 1 small minced shallot and 1/2 minced clove of garlic 5 mins in 25g butter

Turn up the heat, add 150g cleaned chicken livers and brown them on all sides

Deglaze with 20 ml cognac and simmer for another min

Transfer to the blender, together with 20 ml double cream, 45g soft butter, salt, pepper and a pinch of nutmeg

Blend well, then whisk airy with another 65g soft butter and transfer to a piping bag.

Take a 2 cm slice of brioche, cut out two soldiers from 2,5 x 6 cm. Brush on all sides with olive oil and toast them in a 180°C oven for about 8-10 mins. till nicely brown

Serve as shown, with drops of the tarragon oil

(Recipe by Benjamin Lins in Delicious Magazine)

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Slow-cooked oxtail tagliatelle with pangrattato

Here is another example of a boring looking but really delicious plate of food, that deserves to be on my blog

Preheat oven to 160°C/140°C fan-forced.

Heat 2 tbsp oil in a large deep ovenproof frypan with a lid over medium-high heat. Season 1 kg oxtail discs well with salt flakes and freshly ground black pepper and sear in pan on all sides until golden brown. Set aside. 

Discard all but 1 tbs fat and reduce heat to medium. 

Cook 1 minced onion, stirring, for 2 minutes. Add 2 sliced cloves of garlic and cook, stirring, for 1 minute.Bring to a gentle boil, then cover pan and transfer to oven to bake for 2 hours or until oxtail is tender. 

Meanwhile, for the pangrattato, combine 50g Panko, 3 tbsp hacked parsley leaves, 20g grated Parmesan, 1 tbsp olive oil and the zest of 1/2 bio lemon  in a bowl. Spread over a baking tray and bake on a shelf below the oxtail for the last 20-25 minutes of cooking time, until golden brown. 

Bring a large saucepan of salted water to the boil. Add 100g tagliatelle and cook according to packet directions or until al dente. Drain pasta and stir through the braise. 

Sprinkle the oxtail tagliatelle with a little pangrattato and serve with the remaining pangrattato alongside. Feeds 2-3

<or as an elegant small portion in a larger menu

(Here Matt Moran's original recipe for 12 pers)

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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

Bring 150ml water to the boil with 50ml vinegar and 100g caster sugar. Add 2 tbsp mustard seeds, softly boil for 20 mins. Cool and reserve in a jam jar

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

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

Season with sea salt and pepper

Follow me on Instagram @peterschoenmaker7 and visit Amazon to have a look at my book Breakfast in Gascony, for your Kindle