Mortadella carpaccio, ricotta, cranberry-gremolata

 

Bring 60 ml white wine to the boil with 60 ml water and 30g caster sugar

Peel a raw red beetroot and use a mandoline to make very tin slices of beetroot, put them in a bowl and pour the boiling liquid over it. Marinate for 15 mins

Make the gremolata from 12g hacked parsley leaves, 1/2 grated clove of garlic, 40g hacked dried cranberries, the zest   of 1 bio lemon and 3 tbsp olive oil. Season with salt and pepper.

Peel 100g pistachios, halve them and toast them in a dry pan

Whisk 120 g ricotta till fluffy, transfer to a piping bag

Start plating with 2 slices of Mortadella and 4 slices of marinated beetroot

Follow with the ricotta and gremolata.

Finish with the toasted pistachios, some cress and a bit of olive oil 

(Here Hester de Goede's original recipe in the Dutch Delicious Magazine)

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Chicken and chorizo paella

Soak 0,2g saffron in 1 l hot chicken stock

Thinly slice 250g chorizo sausage. Mince 1 red onion. Thinly slice 6 garlic cloves.

Cut 500g beef tomatoes (Coeur de Boeuf) into cubes (or use a tin)

Quarter 375g candy peppers (orange, red and yellow)

Separate the leaves from 38g coriander, then slice the stems.

Cut 500g chicken thighs in 3 cm strips.

Panfry the chorizo in a dry paella pan or wide sauté pan on medium heat, for 3 mins

Remove the chorizo and fry the chicken in the chorizo oil for about 5 mins.

Add the garlic and the onion and fry another 2 mins, stirring from time to time

Add the rice and fry another 3 mins., deglaze with 250 ml white wine and stirr from time to time.

Add the chorizo, tomato cubes and peppers followed by the chicken stock, stir one more time and softly cook for 20 mins.

After 10 mins add the coriander stems.

Serve with the coriander leaves and lemon parts.

(Here the recipe in Dutch in Delicious Magazine)

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Scallops with nectarine and mandarin sauce

Peel and de-seed a nectarine and blend with 1 tbsp water and 1/2 tbsp grated ginger

Melt 15g butter with1/2 tbsp caster sugar, add 1 sprig of thyme and 1/4 tsp cinnamon. Stir till the sugar is dissolved, add the nectarine puree and the juice of 1/2 mandarin. Remove the thyme.

Panfry 4 scallops in butter.

Serve as shown, with thyme leaves, segments of mandarin (cut a vif) and cubes of nectarine

(Recipe by Sonja Peeters in Delicious Magazine)

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Bomba al cioccolato

 

Start by melting 75g butter, crush 220g Bastogne biscuits and mix the crumbles with the butter. 

Cover the bottom of a  22 cm springform  with enough  clingfilm to have it hanging over te sides, to make it easier to get the cake out later.

Put baking paper on the bottom before putting the biscuit mix in. Press well, then keep in the fridge for an hour to firm up

Then make 60 ml espresso, cool it down a bit then dissolve 2 gelatine leaves in the coffee.

Then warm 600 ml double cream and dissolve 55g caster sugar in it when it starts bubbling.

Take from the heat and stir in 300g hacked 80% chocolate and 200g hacked milk chocolat, whisk into a smooth mix.

When the bottom in the springform is solid pour in the chocolate and keep in de fridge overnight

Next day lift the cake by the overhanging clingfilm out of the springform, wait 20 min to reach room temperature.

Roast 35 hazelnuts 4 mins in a 175°C on one side, then  another 4 mins on the other side.

Serve as shown with salted caramel from a jar, hacked nuts, waffle cookies, cherries and raspberries

(Recipe by Lucy Nunes and Tracey Pattison in Delicious Magazine)

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