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Put 6 slices of pancetta (1 mm thick) on a, with baking paper covered, baking dish.
Cover with another sheet of baking paper, then put another baking dish on top to keep them nice and flat
Bake them golden and crispy in about 20 mins
In the meantime peel 375g salsify, cut in 5 cm pieces and keep in cold water with some lemon juice to prevent colouring
Reserve 3 pieces, then boil the rest 20 mins in salted water with some lemon juice
Whisk a marinade from 1 tbsp lemon juice, 1/2 tsp lemon zeste, 1,5 tbsp olive oil and salt and pepper.
Cut the 3 reserved pieces of salsify in very thin slices and mix them with the marinade
Make a salsa verde from the leaves of 15g parsley and from 2 sprigs of oregano, 1/2 clove of garlic, 1/2 tbsp rinsed capers, 1 anchovy, 1/2 tbsp Dyon mustard, the juice and zest from 1/4 lemon and 60 ml olive oil
Puree 250g boiled salsify with 13g butter, 37 ml double cream, 1//2 tsp Dyon mustard, salt and pepper
Cut the rest of the boiled salsify into thin slices
Start plating with a crispy slice of pancetta, cover it with the salsify cream and the slices of salsify, then spoon some salsa verde on top.
Repeat this and finish with the last slice of pancetta with some salsa verde on top
(A Dosia Brewer recipe in Delicious Magazine)
Panfry (in a dry pan) 2 slices of pancetta till crispy, drain on kitchen paper
Use a fork to mix 40g Gorgonzola and 1 tbsp double cream, then warm the mix 20 sec in the microwave to melt the cheese
Cut 1 stewed pear in small cubes
Start plating with the cheese, spoon the pear on top, then some cranberry compôte. Finish with crumbled pancetta
Whisk a mayonaise from 1 egg yolk, 1 tsp Dyon mustard, 1 tsp warm water, 1 tsp sushi vinegar and about 75 ml grapeseed oil
Whisk the remaining egg white in a second bowl till you can turn the bowl over while the beaten egg white stays firmly in place
Then, bit by bit, carefully spoon your mayonaise into the beaten egg white. This way you can double the amount of mayonaise without having to use more oil, which is much healthier. Taste and season with pepper and salt.
Peel 4 white asparagus
Butterfly 2 lobster tails. Using kitchen shears cut down the center of top of 2 defrosted lobster tails down to the base. Next grab each side of the shell and gently pry the shell away from the meat- leaving the meat at the base of the tail attached. Lay the meat back in the shell, season with salt and pepper
Sweat 1 minced clove of garlic in 25g butter, add1 tsp thyme leaves and 1/2 tbsp hacked parsley and a knifepoint smoked paprika.
Place the tails in an oven safe pan and brush the top of each tail with herb butter
Boil some salted water, enough to cover the asparagus, once it boils put in the asparagus. Keep on the lid.
After 5 mins put out the heat, at that moment put the lobster in the hot oven, 8 mins per 100g
Drain the asparagus after 7 mins
Serve as shown, with some lemon pearls
(Here the original recipe by Bo in Dutch, mayonaise blanc recipe by Janneke Muileboom)
Dust 200g sashimi grade tuna on 4 sides with cocoa powder, brush with olive oil then roll through white and black sesame seeds to cover all 4 sides
Panfry the tuna quickly in olive oil, the inside should stay raw
Mix 15 ml tamari (or soy sauce), 1/3 tbsp lemon juice, 1/4 tsp chili oil, 1/4 tsp hacked lemongrass (white part), 1/4 grated garlic, 1/2 tbsp palm sugar, 1 shredded lime leaf
Slice 6 sugar snaps lengthwise,
Snip the brown bottoms from 30g beansprouts
Bring water to the boil, add the peas and the taugé, take them out after 45 sec and cool in ice water. Dry and season with olive oil and chardonnay vinegar.
Serve as shown, with a tsp soy sauce pearls
(Original recipe by Marjen van der Veer-Lugthart)
Panfry 2 scallops
Serve with hacked chili pepper, lime leaf and soy sauce pearls
(Here Luke Nguyen's original recipe in Delicious Magazine)
