Salmon sushi in a glass

Pre-heat the oven to 180°C

Bring 100g sushi rice to the boil with 140 ml water. Simmer for 10 mins, then turn down the heat, keep the lid on, for 15 mins. Cool and mix with 1 tbsp sushi vinegar

Put 1/2 leaf of nori in the hot oven for 5 mins

Slice 125g very fresh salmon in 15x 15 mm cubes

Peel a ripe avocado, scoop out the meat and cut into cubes, sprinkle with lemon juice to stay green

Once the niro is crispy, use scissors to cut into 15x15 mm pieces

Serve a shown with sesame seeds, a heaped tsp caviar and soy sauce in a pipette

(Here Francine's original recipe in Dutch)

Tuna tataki with wasabi nuts

Brush 300g tuna with olive oil, then roll trough a plate with white and black sesame seeds and furikake to cover all sides

Then panfry the tuna in a dry but very hot pan, about 40 sec per side. Cool and reserve

Puree an avocado with 1 tsp wasabi and the juice of 1/2 lime in the blender. Transfer to a piping bag

Once cool put the tuna in the freezer for 1 hour

After that the fish is much easier to slice. Let the slices get back to room temperature before serving

Halve a handful wasabi nuts. 

Start plating with the tuna. Add dollops of the avocado mousse, add some soy beans and hacked wasabi nuts. Crush a papadum and stick some pieces between the tuna to add something crunchy.

Finish with the shiracha mayonnaise

(Here homechef Huibers' original recipe in Dutch)

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Tuna tataki, Osietra caviar

Brush 150g sashimi grade tuna with olive oil, then roll trough black and white sesame seeds, then panfry in a dry pan, 1 min per side

Make  a dressing from1,5 tbsp soy sauce, 1,5 tbsp rice vinegar, 2,5 tsp sesame oil and 1/2 tsp runny honey

Start plating with a tbsp wasabi mayonaise and use a fork to create ridges

Add slices of the tuna tataki and spoonfuls of Osiertra caviar

Finish with edamame and mustard cress

(Here Stephanie Bex' original recipe in Flemish)

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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)

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Scallop, tamari, lemongrass, red chili, soy pearls

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

Panfry 2 scallops

Serve with hacked chili pepper, lime leaf and soy sauce pearls

(Here Luke Nguyen's original recipe in Delicious Magazine)

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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 sourdough bread and the rouille

(Recipe by Hester de Goede in Delicious Magazine)

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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.

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Asparagus, black tiger gamba's, light red curry sauce

Peel 2 thick asparagus, boil them 5 mins in salted water, shut off the heat and leave them, under a lid, another 6 mins

Mix 1/2 tbsp Thai red curry with 75mk creamed coconut and the juice of 1/4 lime and warm

Pan fry 6 black tiger gamba's in olive oil

Start plating with 3 tbsp curry, put the asparagus on it and then fold the gamba's over the asparagus

Finish with lime zest (Feeds 2)

(Here Onno Kleyn's original recipe in Dutch)

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Chicken and egg rice bowl (oyakodon)

Cut 400g chicken thighs into 1 cm strips, place in a medium bowl with 4 tbsp sake and toss to coat. Stand for 20 minutes.

Meanwhile, cook 100g sushi rice according to packet instructions. Set aside and keep warm

Meanwhile, mix an 8g sachet dashi stock in a jug with 125ml water until dissolved. Add 2 tbsp mirin and 1 tbsp dark soy sauce and stir to combine.

Crack 4 eggs into a medium bowl and beat with a fork until almost smooth.

Heat 2 tbsp vegetable oil in a large frypan over medium heat. Drain chicken, discarding marinade, and pat dry with paper towel. 

Arrange half the chicken in the pan in a single layer, and cook on one side only, untouched, for 3-4 minutes until well browned underneath. 

Transfer to a plate. Repeat with remaining chicken. Discard excess oil from pan.

Thinly slice 1 halved onion and place in same pan in a single layer. 

Pour over dashi mixture. Bring to a simmer over medium heat. Simmer for 3 minutes until onion has softened and stock has reduced. 

Return chicken to pan, arranging browned-side up in a single layer. 

Sprinkle over a thinly sliced spring onion  and simmer for 2 minutes to finish cooking chicken. 

Pour over the egg in a circular motion and reduce heat to medium-low. Cook for 4-5 minutes until egg is almost set. 

Remove from the heat and stand, covered, for 2 minutes.

Divide rice between 2 large serving bowls. 

Top with the chicken mixture and bimi's. 

Sprinkle with extra spring onion and shichimi togarashi to serve. Feeds 2

(Here Lucy Nunes original recipe in Delicious magazine)

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Lamb chapli, labneh and fried rice

Mix 25g cornflour with 2 tbs water in a large bowl until smooth. 

Add 250g lamb mince, a coarsely gated small carrot, a halved coarsely grated potato, 1/2 red paprika (finely  chopped), 1/2 green paprika (finely chopped), 1/4 red chili (finely chopped), 15g fresh coriander (finely chopped, incl stems), 2 crushed cloves of garlic, 1 tsp grated ginger, 1 small egg (beaten), 1/2 tsp dried mint and 1 tsp ground chili

Season and, using hands, mix well to combine (mixture will be a little sticky). Divide into 6 portions. With oiled hands, roll portions into balls and place on a tray lined with baking paper.. Refrigerate for 1 hour to firm up slightly.

Heat a large frypan with 2cm arachide oil over medium heat to 160°C (a cube of bread will turn golden in 3 minutes when the oil is hot enough). Flatten chapli slightly in the palm of your hand, then shallow-fry, in batches if necessary, turning occasionally, for 6-8 minutes until crispy, golden and cooked through. Drain on paper towel and season to taste. Cover with foil and rest for 10 minutes before serving.

Spoon 6 tbs labneh (or thick goat's yoghurt)  on 2 plates and top with chapli. 

Serve with fried rice, scatter with extra coriander, drizzle with olive oil and serve with lime wedges alongside. Feeds 2

(Here Roya Moeen's original recipe in Delicious magazine)

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Lamb and beetroot curry

Yes, I've seen better looking food, but believe me the taste is fabulous, so try it. Heat 1 tbsp vegetal oil in a large cast-iron or heavy-based saucepan over high heat. Cook 20 curry leaves for 1-2 minutes until crisp. Set aside on paper towel.

Season 350g lambs neck, cut into 3-4 cm pieces and cook, in batches, for 10 minutes until well browned all over. Set aside. Discard all but 1 tbs fat from pan.

Add a thinly sliced red onion and reduce heat to medium. Stir well, then cook for 10 minutes, stirring occasionally at first, but more often as the onion caramelises. 

Add 5 crushed garlic cloves, 25g grated ginger, 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp ground turmeric and 3 smashed cardamom pods and stir for 1 minute.

Add 200 ml coconut milk and 150ml water and stir until combined, scraping bottom of pan with a spoon.

Return the lamb to pan with any resting juices and season. Bring to the boil over high heat. Reduce heat to medium-low and simmer, covered and stirring occasionally, for 1 hour 30 minutes. 

Add 500g peeled smallish beetroots, cut into wedges and 200g rinsed and drained chickpeas and simmer, covered and stirring occasionally, for a further 1 hour 30 minutes or until lamb and beetroot are tender when tested with a sharp knife. 

Stir through 2 tsp garam masala, then check seasoning.

Sprinkle with crispy curry leaves, top with a dollop of Greek yoghurt (which I forgot on the photo) and serve with warm naan bread to soak up the sauce. Feeds 2.

(Here Lucy Nunes original recipe in Delicious Magazine)

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Salmon, red curry, Thai basil

Slice 1/2 red onion in half rings and softly fry in 1 tbsp olive oil for a couple of minutes, then add 1 heaped tbsp red curry paste, stir well and fry another minute.

Add 200ml coconut milk, 2 lime leaves, 40 ml water and 125g green beans, cover and softly boil 5 mins.

Boil jasmine rice

Add 2 tbsp lime juice, 1 tbsp fish sauce and 1 tsp palm sugar. Stir, cover and softly boil another 5 mins.

In the meantime panfry 2 salmon filets, 200g each, skin side down for 4 mins, till crisp and golden brown.

Add, skin side UP to the curry sauce, cover and boil another 2 mins.. The inside should still be pink

Remove the lime leaves and stir in 2 tbsp thai basil leaves and 2 tbsp coriander leaves.

Start plating with the rice, then the curry and the fish. Serve with extra leaves on top and some sea cucumber, and lime wedges on the side. Feeds 2.

(Here Lucy Nunes original recipe in Delicious Magazine)

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Iwashi Mirin Boshi (grilled sardines)

Start with a marinade: bring 50 ml soy sauce, 15 ml mirin, 1 tbsp sake, 2 tbsp caster sugar and 1/2 tsp salt to the boil, then take from the fire 

Mix 25g potato starch with 50ml water, mix with the soy sauce, but... by bit and stirring well

Remove the heads from 4 sardines, slice the belly side open, remove the innards, put them skin side down, flatten and remove the spine but leave the tail

Marinade in the soy mix for at least 3 hrs.

Preheat the oven at 230°C

Pat the sardines dry with kitchen paper, put on parchment paper in een oven dish and put in the hot oven for 3-5 mins.

Sprinkle with furikake, serve with sea aster and lemon

Feeds 4

(Recipe by Hokkai Kitchen)

Korean veggie pancakes

Start with the batter: 50g flour, 15g rice flour, 8g corn flour and 1/2 tsp baking powder, 1/2 tsp onion powder,1/2 tsp white caster sugar, 1 tsp kurkuma, salt, pepper and 110 ml ice cold water

Finely slice 1/2 carrot, 1/2 leek, 3 spring onions,50g taugé, 1/2 red onion, 50g king oyster mushrooms in long matchsticks

Briefly fry the mushrooms in sesame oil, season with salt and pepper

Use your hands to mix the veggies in a bowl with some of the batter, which should just stick to the vegetables 

Mix 40 ml soy sauce, 1 tbsp honey and the juice of 1/4 lime. Finely mince 1/2 clove of garlic and 1/2 red chili,  add to the sauce and leave for 10 mins

Make a salad from 2 tbsp coriander leaves, 2 tbsp sliced chives, 5 hacked leaves of mint, 1/2 thinly sliced red onion, the juice of 1/4 lime and 1/2 tbsp sesame oil and 1 tbsp black sesame seeds

Flatten 2 heaps of the veggie mix and pan fry them in some olive oil, 3 to 4 mins per side 

Serve as shown. Feeds 2

(Here Ramon Brugman's original recipe in Dutch, with video)

Chicken Katsu Flatbread

I tried this recipe with tacos, but decided flatbread would be nicer.

First make the dough. In a large bowl, whisk 125g flour with 1 tsp baking powder, 1/2 tsp salt and 1 tsp nigella seeds, then add 95g yoghurt. 

Pull together into a ball, tip on to a floured surface and knead for two minutes. Now rest in a lightly oiled bowl covered with a damp tea towel.

If you can't buy it make the tonkatsu sauce yourself: in a small bowl, mix together 30g ketchup, 1 tsp sugar, and 30 g Worcestershire sauce. Set aside.

Make the salad: in a medium bowl, slice 5 romaine salad leaves and toss with 1 tbsp mayonnaise, 1 tsp sushi vinegar, and salt until well coated. Season with additional salt if needed. Set aside.

Prepare the chicken: Fill a heavy-bottomed, high-sided skillet with about 1¼ cm of vegetable oil. Heat over medium heat until the oil reaches 180°C.

Place 2 chicken thighs on a cutting board and cover with plastic wrap. Pound the chicken with the flat side of a meat cleaver until the thighs are 4 mm thick.

On the cutting board, season the flattened chicken on both sides with salt.

Add 200g flour, 2 beaten eggs and 200g Panko to 3 separate shallow bowls.

Coat each piece of chicken in the flour, shaking off any excess, then in the egg, then in the panko. Gently press the panko into the chicken to ensure a thick, even coating.

Working in batches, carefully fry the chicken in the hot oil for about 2 minutes per side, until golden brown and cooked through. 

Set on paper towels to drain and immediately season lightly with salt. Keep warm in a 70° oven

To cook the flatbreads, warm clarified butter in a large pan over a high heat. Divide the dough into 2 balls and roll each out on a floured surface to 15-20cm – the thinner, the better. Once the pan is hot, cook each flatbread for a few minutes on each side until puffed up and blistered.

Start plating with 1,5 thigh onto a flatbread. Top with about 2 tbsp of salad, a drizzle of tonkatsu sauce, sliced spring onions and coriander leaves. Sprinkle furikake on top 

Serve with lime wedges alongside. Feeds 2

(Inspired by That's what Bob is cooking, with tacos)

Spicy Korean lamb chops

Make a marinade from 1 tbsp sake, 1 tbsp soy sauce, 1 tbsp Mirin and 50g gochujang. Add 1 minced clove of garlic, 1/2 tbsp grated ginger and 1/4 tsp sesame oil. 

Marinate 6 lamb chops overnight

Toast 1 tbsp sesame seeds in a dry pan, use a mortar to make a paste. Add 1/2 tbsp caster sugar, 1/2 tbsp rice vinegar, 1/4 tsp sesame oil, 1 tsp grated ginger, 1/2 tbsp light soy sauce, 1 tbsp boiling water and 1 tsp sesame seeds

Panfry the lamb chops, 2 mins per side. Cover in alu foil and rest 3 mins in a 70°C oven

Stir fry 250g spinach, drain and wring to remove as much water as possible.

Start plating with the spinach, pour some sesame dressing over it.

When I was just doing that.... 4 friends came in, so I had to make 6 portions, hence the photo:)

(Recipe Foodiesmagazine)

Cockles steamed in sake

Thinly slice 1/2 leek.

Wash 500g cockles, or vongole, thoroughly under cold water. The put them in 1 liter water with 20g rock salt, put a lid on and keep in a dark plate for 1 hour. They will open slightly, so rinse them again to get out the sand,

Drain, then cook in 50 ml sake. As soon as they open drain and keep the cooking liquid. Keep the cockles warm in a 70° oven.

Add 20g butter, the leek and 1 tbsp light soy sauce and reduce for about 2 mins.

Serve as shown

(A Hokkai Kitchen recipe)

Stir-fried chicken in XO sauce

Mix 5 tbsp plain flour with 1/2 tsp Madras curry powder, a good pinch of salt and several grinds of the peppermill, and toss 400g boneless chicken thighs, cut into bitesize pieces, in it in a large bowl. Set aside while you chop the other ingredients. 

Cut the white parts of 4 spring onions into coins, and put in a bowl with 3 chopped garlic cloves. Cut the rest of the spring onions and 70g baby corn (which I did not have) into pieces on the diagonal.

Heat a couple of tablespoons of ground nut oil (or another flavourless oil) in a wok over a high heat, and fry the spring onion buttonss with the garlic for a few seconds until they start to give off their scent. 

Add the chicken to the pan and stir-fry for about 3 minutes, until there is no pink visible. 

Add the green parts of the spring onions, the baby corn and 125g sugar snaps to the wok, stir-fry for about 30 seconds and throw in 40ml dry sherry (or Chinese cooking wine) and 3 tbsp light soy sauce. 

Stir-fry for another 30 seconds and stir in 1 heaped tablespoon XO sauce. 

Put a lid on the wok and cook for another minute or so, until the chicken is cooked through.

Serve immediately with steamed rice.

(Here Liz Upton's original recipe)

Chinese aubergines and King oysters in XO sauce

Mix 2 tbsp soy sauce, 1 tsp sesame oil, 2 tsp palm sugar, 1 tsp red chili paste and 2 tsp corn starch in a bowl and set aside

Slice 2 Chinese aubergines lengthwise in half, then cut at an angle into 2 cm slices

Heat 2 tablespoons vegetable oil in a wok until very hot and tilt to coat on all sides, fry the aubergine until tender and browned, about 5 mins. Season with salt and pepper, remove from the wok and set aside

Hack 4 King oyster mushrooms in 3 cm pieces and stir fry them, about 5 mins. Remove and set aside

Add 1 more tbsp oil to the wok and add 2 tsp minced garlic and a small red chilli. Stir fry 20-30 secs. Add 1 tbsp XO sauce from a jar and 2 spring onions (cut into 4 cm pieces) and stir fry another minute

Stir in the soys sauce mixture, the aubergines, the mushrooms and a handful Thai basil leaves (which I didn't have, so used normal basil) and heat trough and the sauce slightly thickens.

Serve atop rice and garnish with more basil

Pork belly, miso butter, orange zest and ginger

Cut 200g pork belly in small cubes

Mix 1 tbsp white miso and 1 tbsp butter. Finely slice 1 spring onion 

Panfry the pork in 7 mins nicely browned and crispy, then add the miso butter and fry for another 2 mins.

Add the zest of 1/4 orange, 1/4 tbsp hacked sushi ginger and 1 tbsp ponzu

Them mix the lot with the spring onion and 1/2 tbsp gomasio

Serve as shown, around sushi ginger, finish with more orange zest and shiso cress (with I didn't have)

(Here the original recipe in Dutch from Delicious Magazine)