Piementos de Padron, fried Panko and anchovies aioli

Mix 2 tbsp mayonnaise, 2 minced anchovies, 1 grated clove of garlic, 1/2 tsp lemon juice and 1/2 tsp olive oil

Toast 15g Panko in a dry pan,  ca 2-3 mins till nicely browned

Panfry 10 Padron peppers in 2 tbsp olive oil, can 5 min

Serve as shown

Oyster Harold

Panfry 10g Panko in a dry pan. The moment it starts to brown add 1 tbsp butter. Followed by 1/4 finely minced shallot, 1/2 grated clove of garlic, 1/2 tbsp hacked parsley, 1/2 tbsp hacked spinach.

Cook for 1 min, reserve and add the zest en juice of 1/4 lemon

Open 2 oysters, let go of the liquid. Add the Panko mix and grated Pecorino

Put under the grill till the cheese is nicely brown. Finish with some cress 

(Here Harolds original recipe in Dutch)

Prawn on crisps

Mix 2 tbsp crème fraîche with 2 tsp sweet chili sauce and 1 tbsp chives

Panfry 2 king prawns

Serve on potato crisps

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

Scampi, curry, apple

Sweat 1 tbsp minced onion, 1/2 minced clove of garlic and 1 tsp grated ginger in 1/2 tbsp butter till glazen

Cut 1/4 apple in small cubes and add to the onion with 1/2 tsp curry Madras, sweat till the apple is soft

Deglaze with the juice of 1/2 lime and reduce

Add 30 ml double cream and simmer 5 mins. Blend.

Clean 4 tiger prawns and put on a stick, panfry in 1 tbsp butter

Serve as shown with pink pepper

(Here Annelies' original recipe in Flemish)

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

Tuna flan

Pre-heat the oven to 180°C

Whisk 3 eggs with 20 ml double cream.

Add 1 tbsp flour and 1 tbsp Dyon mustard, plus salt and pepper

Crumble  200g tuna from a tin, well drained and mix with the eggs, also add 50 g grated cheese and stir into a smooth mixture

Butter a muffins tin for 6 and fill with your mixture

Put in the hot oven for 20 to 25 mins, till the flans have nicely risen and browned

Serve as shown, with a bit of watercress salad

Recipe by savoryglobe on Insta

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

Crispy basil leaves, crème fraîche and caviar

Deepfry p.p. 2 big basil leaves about 20 seconds in 125° arachide oil

Drain on kichenpaper

Serve with a small dollop  of crème fraîche and caviar

(Here Nadia Aidi's original recipe)

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

Steak tartare on double fried potato

Peel a very big potato and cut out 2  90x33x20 mm rectangles, boil them about 8 to 9 mins. in salted water. Drain and cool 

Make a kosho from the zest of 1/4 lime, 1/4 lemon, 1/4 orange and 1/2 finely hacked red chili. Weigh and add 20% salt

Deep fry the potatoes in 150°C fat, 3 to 4 mins. 

Slice 125g bavette as thin as possible, then cut in tiny cubes, then hack

Mix the meat with 1/2 tbsp soy sauce, 1/4 tbsp Worcester, 1/2 egg yolk, the brunoise of 1/4 shallot and 1/4 sweet gurking, 1/4 tbsp Dyon mustard, 1/4 tbsp hacked capers. Season with salt and pepper.

Deepfry the potatoes a 2nd time, but now in 180°C fat, again 3-4 mins

Cover the French fries with the kosho, then with the steak tartare.

Finish with chives and chervil

(Here Loĩc van Impe's original recipe in Flemish)

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

"Stoofpeer' with Gorgonzola and cranberry compôte

'Stoofperen' are a typical Dutch winter fare. Rockhard pear made edible by cooking them for up to 3 hours in red wine, with brown sugar, a cinnamon stick and a star anise

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

(Here Francine's orinal recipe in Dutch)

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

Cocoa dusted tuna tataki, crispy vegetables

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 Marjan van der Veer-Lugthart)

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

Vegetarian oyster

Mix the flesh of 1/2 avocado with 1 tsp Greek yoghurt, 1 tsp olive oil, salt and pepper

Crush 1 prawn cracker and mix with equal parts black sesame seeds and pulverised nori

Dip oyster leaves a second in boiling water.

Serve a shown. The avocado crème imitates the structure of oyster, the oyster leaf really tastes like oyster.

(Here Tim Cornille's original recipe in Flemish)

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

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)

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

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)

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

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)

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

Scallop, orzo, XO sauce

Orzo tossed in umami XO sauce and topped with a scallop. A Chinese-Italian fusion pasta dish. XO Sauce is an iconic Chinese condiment traditionally made from dried seafood such as scallops and meats such as cured ham. It is known for its intensely rich, umami flavors. 

Prepare 70g orzo according to the directions on its packet. When the pasta is 2 minutes from being done, heat up 1 tbsp XO sauce from a jar (mine is Lee Kum Kee) in another pan.

Add the cooked orzo, a tablespoon of pasta water, and toss to emulsify. 

In another pan, heat up a tbsp vegetable oil on high heat. Sear 4 scallops. Flip when one side is crispy and golden

Once you flipped the scallops, baste them with chili oil. When both sides are golden-brown, they are ready. Take off the heat and set aside.

Start plating with the orzo, then the scallops and top everything with thinly sliced spring onion and shredded nori.

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

Scallops with sage and pink pepper butter

Take the leaves from a sprig of sage and hack them finely.

Ground 1 tsp pink peppercorns in a mortar

Melt 25 butter in a sauce pan with another sprig of sage. Take off the heat and infuse for 20 mins.

Place a bowl on another bowl filled with ice water

Use a mixer and whisk till the butter turns white and airy, then add almost all the pepper plus the sage. Season with salt

Panfry 4 scallops in butter, 2 mins per side

Serve a shown, use 2 teaspoons to make nice quenelles of the butter.

Finish with the rest of the pepper and lime zest

(Recipe by Liselore Bus in Delicious Magazine)

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

Sardines paté

Carefully open a (120g) can of sardines. Drain the sardines well and remove the bones.

Put the meat in the chopper attachment of your stickblender with 73g butter and 1tbsp Madera (or port) and make a smooth paté.

Mix with some hacked parsley. Season with Tabasco and salt

Spoon the paté back in the tin.

Serve with toasted bread 

(Recipe found in Delicious Magazine)

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

Scallops, pistachio salsa

Hack 1/2 tbsp pistachios, 1/2 green chili and 1 tbsp coriander leaves finely, Mix well and ad the zest and juice from 1/2 lime. Season with salt and pepper.

Season 2 scallops with salt and pepper and flash fry in a bit of olive oil

Serve in their shells, cover with the salsa and a few drops of the frying oil

(Recipe by Bart Desmidt)

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

Crispy King crab bites, salsa from avocado, spring onion and tomato

Use scissors to open the leg of a pre-boiled King crab lengthwise, take out the meat and cut into 2 cm pieces

Cover them first with flour, the egg yolk and finally Panko

Cut 1/2 avocado, 1/2 spring onion and 1/2 (peeled) tomato into 5mm cubes.

Make a dressing from 1,5 tbsp sunflower oil, 1/2 tbsp soy sauce, 1/2 tbsp sesame oil and the juice of 1/4 lime. Taste and season with sea salt and a knife point of sambal oelek.

Mix with the veggies and add some hacked coriander leaves.

Deep fry the crab briefly in sunflower oil

Serve the salsa in glasses, topped with crab bites and some cress

(Here Myriam Minne's original recipe in Flemish)

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

Stracciatella, ovendried cherry tomatoes, Parmesan crumble

Pre-heat the oven to 125°C

Cut the top 1/3 from 6 (or more) cherry tomatoes. Season with salt, pepper, sugar and lemon juice.

Put in an oven dish, add 2 tbsp olive oil and thinly slice a clove of garlic, put the slivers between the tomatoes and and dry in de hot oven for 2 hrs.

Take them out to cool and put the oven on 180°C

Use your fingers to mix 15g flour, 15g unsalted butter and 10g grated Parmesan and crumble this dough onto a paper covered oven dish

Bake for about 8 mins till golden brown (check from time to time  to avoid burning) and cool.

Serve as shown, starting with the stracciatella, then the cheese crumble and finally the tomatoes.

Finish with some garlic oil from the tomatoes and a pea shoot.

(PS next time I'll use a wider glass and 5 tomatoes pp)

Feeds 2

(Recipe by Janneke Philippi in her book Canapé)

Crunchy egg and chervil salad

Boil 2 small eggs 4 mins, then cool them under cold water

Whisk 1.2 tsp Dyon mustard and 2 tsp white wine vinegar, then add 2 tbsp olive oil and then 1 tbsp mayonaise. Season with pepper and salt

Make a batter from 50g Tempura flour, a bit of salt and 60-70 ml ice cold fizzy water

Put 50g flour on a plate and 50g Panko on another plate

Heat arachide oil to 180°C

Start plating with the dressing, then add 1/2 minced shallot, a teaspoon capers and chervil

Peel the cold eggs carefully and roll them trough the flour, then cover them with the batter and finally with the Panko, before deep frying them in the hot oil for a minute.

Serve as shown

(A Janneke Philippi recipe from her book Canapé)

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