Crab and Gruyere quiche, mango mayo

Pre heat the oven to 175°C and brush a 23 cm quiche tin with olive oil.

Slice 2 shallots in thin rings and sweat them in olive oil for a few minutes.

Whisk 350 ml milk with 100g flour, then (one at the time) add 3 eggs and keep whisking to make a batter.

Season with pepper and salt and with 1 tbsp hacked parsley.

Finally fold 200g crab meat, 100g grated Gruyere and the shallots trough the batter and pour into the tin.

Bake in the oven for 40 mins.

In the meantime use the blender for making the sauce from 3 tbsp mayo, 1/4 ripe mango, 1/8 tsp sambal oelek, the juice from 1/4 lemon, salt and black pepper

(Recipe quiche: Nederlands Visbureau, sauce: food and friends)

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The 10 sec mayo

Break 2 eggs in a mixing beaker with 2 tbsp estragon vinegar and 3/4 tbsp Dyon mustard.

Add 300 ml grape seed oil.

Start your stick blender at the bottom and slowly go up and up. After 10 seconds your homemade mayonaise will be ready.

Season with salt and pepper.

Tip by Peter Goossens

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Sauce Stroganoff

Peel a paprika and cut in small cubes. Finely slice a shallot. Sweat both till soft. Add 2 tbsp tomato paste and 2 tsp paprika powder

Then the fun part starts: warm above a gas flame 150 ml wodka in a ladle, ignite it and pour over the paprika mix. Then add 200 ml cream and bring to the boil. Reduce to a nice thick sauce. Season with salt, pepper and one or two tbsp brown veal fond and a pinch of cayenne pepper.

Some people like to add a tbsp sour cream.

A Johan Segers recipe

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Hollandaise sauce

Here served with asparagus (al dente, cooked for 9 mins) and fillets of flatfish)

Step 1: melt 125g butter in a saucepan and skim any white solids from the surface. Keep the butter warm. 

Step 2: put 3 egg yolks, 1½ tbsp white wine, 1 tbsp tarragon vinegar, a pinch of salt and in a metal or glass bowl that will fit over a small pan with barely simmering hot water.
Whisk for a few mins,  whisk continuously until pale and thick, about 3-5 mins.

Step 3: kill  the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise. 

(If it gets too thick, add a splash of water.)

Step 4: season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.

Tip from John Ash: No matter how skilled you are in the kitchen, emulsion sauces like hollandaise sometimes “break,” or separate. If this happens, you can try to correct it by whisking in a teaspoon or two of boiling water, a drop at a time. If that doesn’t work, put another egg yolk in a bowl and very slowly whisk in the broken sauce. Usually, the sauce will come back together with one of these methods.

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